Healthy Green Smoothie
Servings: 1 smoothie | Time: 5 mins.
Ingredients: 1 cup cashew milk | 1 cup spinach | ½ of an avocado | 1 cup pineapple chunks, frozen | 1 cup mango chunks, frozen | 1 Tbsp. chia seeds | 1 Tbsp. honey
Directions: Place cashew milk and spinach in a blender and blend until smooth, 1 to 2 minutes. Add avocado, pineapple, mango, chia seeds, and honey, and blend until smooth. Pour into a large glass and top with fresh fruit.
Recipe by Melissa Tate
Energy Bites
Servings: 20 | Prep: 10 Mins. | Cook: 15 Mins. | Total: 25 Mins.
Ingredients: ½ cup creamy peanut butter | 1/3 cup honey | 1 tsp. vanilla extract | 1 cup raw oats | ½ cup sweetened shredded coconut | ½ cup flaxseed meal | 6 Tbsp. mini chocolate chips
Directions: Stir peanut butter, honey, and vanilla extract in a medium mixing bowl, until combined. Add oats, coconut, flaxseed meal, and chocolate chips. Mix until combined. Shape into 1-inch balls. Store in an airtight container in the refrigerator until ready to serve.
Recipe by Culinary.net
Homemade Granola Bars
Servings: 8 bars | Prep: 15 Mins. | Cook: 15 mins. + 1 hr. cool | Total: 90 Mins.
Ingredients: 2/3 cup peanut or almond butter | ½ cup honey | 1 Tbsp. coconut oil | ¼ tsp. salt | ½ tsp. cinnamon | 2 cups quick oats | ½ cup almond slivers | 1/3 cup unsweetened shredded coconut (toppings) | 1 Tbsp. mini chocolate chips | 1 Tbsp. pepitas | 2 Tbsp. dried cranberries | 2 Tbsp. whole almonds
Directions: Melt peanut butter, honey, and coconut oil in a large pot over medium heat until smooth and beginning to boil. Remove from heat and add salt and cinnamon. Fold in oats, coconut, and almond slivers. Transfer the mixture to an 8”x8” pan lined with parchment paper. Press mixture into pan evenly. Sprinkle toppings onto the mixture and use a metal spatula to press into the mixture and pack firmly. Place in refrigerator until set, approximately one hour. Remove from refrigerator, pull the mixture out of the pan with parchment paper and cut into bars. Keep at room temperature for up to 10 days and in the fridge for up to 14 days.
Recipe by Melissa Tate
