EAT THE RAINBOW

6 oz Almond Milk (unsweetened)
1 ½ cups chopped Kale
1 small frozen banana 
2 tbsp. Chia Seeds
2 tbsp. Cocoa powder

Instructions:
Start by blending milk, kale, and chia seeds in a blender.
Blend until kale is broken down very well. Next, add the remaining ingredients and blend until smooth.

Chocolate Superfood Smoothie

1 Serving

Sweet Potato Bread

1 Small loaf

1 cup sweet potato
1 mashed ripe banana
1 tsp. baking powder
2 eggs
2 cups Almond flour
1 tsp. sea salt
1 cup canned coconut milk

Instructions:
Bake 1 medium to large, sweet potato in a 400-degree oven for 1 hour. Check for doneness. Cook a few minutes more if needed until soft. Set aside to cool. Turn oven temperature down to 350 degrees. Once the potato is cooled, scoop the potato out of the skin into a medium bowl and mash. Using a mixer, add the mashed banana, eggs and coconut milk and mix well. Next add remaining ingredients and mix until almond flour is incorporated. Grease a 4”x 8” loaf pan. Add bread mix to loaf pan and bake in oven at 350 for 25 minutes. Use a toothpick to check the center for doneness.

How To Store Your Sweet Potato Bread?
Store your sweet potato bread in an airtight container. You can leave it on the counter at room temperature for up to 5 days. You can also store it in the fridge for up to 10 days.

1 lb. cooked frozen shrimp (thawed and peeled)
2 Avocados diced
3 limes, freshly squeezed
1 tsp ground cumin
½ tsp. sea salt
3 tbsp. extra-virgin olive oil
6 green onions chopped
¼ cup chopped cilantro for garnish

Instructions:
Let shrimp thaw overnight in the refrigerator. Once thawed, place a colander in sink and rinse shrimp and let drain. Whisk together the lime juice, cumin, and sea salt, then whisk in olive oil a little at a time to make the dressing. Cut up the avocado into bite size chunks and place in a bowl to hold all the ingredients. Now toss with half the dressing. Now add chopped green onions. Pat shrimp dry with paper towels. You do not want any water to remain on them. Add shrimp to the bowl and gently combine all ingredients while adding the remaining dressing. Place salad into a serving bowl and garnish with chopped cilantro.

Shrimp Avocado Salad

4 Servings

Meal Prep Cajun Chicken with Zucchini

4 Servings

1 lb. Organic chicken breast
3 whole organic zucchinis cut into fries
2 Tbsp. olive oil
2 tsp. Cajun seasoning
Sea Salt to taste

Instructions:
Chop chicken breast into chunks and sauté in 1 tbs. olive oil over medium heat until cooked through. Set aside and sprinkle 1 tsp Cajun seasoning. Sauté zucchini fries in remaining 1 tbs. olive oil. Season with 1 tsp of Cajun seasoning and cook until done. Divide into 4 containers and add some fresh mixed salad greens on the side for a colorful plate.

2/3 cup Brown Rice (dry, uncooked)
1/4 tsp Sea Salt
1/2 head Cauliflower (chopped into florets)
1/4 tsp Turmeric
1/2 tsp Paprika
1/2 tsp Thyme (dried)
2 tbsp Tahini
1 Garlic (clove, minced)
1 tbsp Lemon Juice
1 tbsp Water
1 Avocado (sliced)
1/4 cup Cilantro (chopped)
1 tsp Sesame Seeds (for topping)

Instructions:
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Cook the brown rice according to the directions on the package. Once finished cooking, add sea salt to the rice and mix. While the rice cooks, add the cauliflower to a medium-sized bowl and toss with the turmeric, paprika and thyme. Place on the baking sheet and bake for 30 to 35 minutes. 
In a small bowl whisk together the tahini, garlic, lemon juice and water. Set it aside. Divide the rice between bowls and top with cauliflower, avocado, cilantro, and sesame seeds. Drizzle the tahini dressing over top. Enjoy! (Note: Feel Free to add shrimp or chicken to the dish for extra protein)

Spiced Cauliflower Rice Bowl

2 Servings

Girl-Scout friendly Samoas

1 Cup Medjool Dates
1/3 Dark Godiva Chocolate
½ tsp. coconut oil
1 cup shredded coconut (unsweetened)

Instructions:
In a food processor, combine dates and shredded coconut. Process until it forms a pastry consistency. Form into donut shapes and then place on a cookie sheet lined with parchment paper. Place in the freezer for 10 minutes.

While cookies are setting in freezer, melt chocolate and coconut oil in microwave on 30 second intervals, stirring until smooth. Do not overheat. Drizzle over cookies and then set in freezer for 15 minutes. When done, store in a cool dry container.