LIME SRIRACHA CHICKEN

INGREDIENTS

• 2-3 chicken breasts
• 3 tbsp sriracha sauce
• 1 lime juiced
• 1-2 tbsp honey
• salt and pepper to taste

 

DIRECTIONS

1. Mix all ingredients together except chicken.
2. Once mixed, cover chicken in sauce and marinade for at least 20 mins.
3. Bake in oven for approx. 20 mins at 350 degrees F

CHOCOLATE FUDGE BROWNIE

INGREDIENTS

(18 squares)

• 1 1/4 cup (250g) cooked black beans drained
• 1/2 cup (60g) unprocessed cocoa powder
• 1/4 cup (60g) 100% natural almond butter or peanut butter
• 2 tbsp (21g) coconut oil melted
• 1/2 cup (90g) pitted Medjool dates
• 2 tsp vanilla extract
• Pinch of sea salt
• Optional: 1/2 cup chopped walnuts or dried fruit

DIRECTIONS

1. Blend together all ingredients (except walnuts) in your food processor until perfectly smooth! Add in nuts or fruit and mix until evenly distributed.
2. Press in a loaf baking pan – non stick or lined with baking parchment and place in the fridge for an hour before slicing in to 18 squares.
3. Store in the fridge for up to a week in a seal tight container or freezer for up to a month.

 

NUTRITION FACTS

Makes 18 servings
Serving size: 1 fudge brownie
Calories 102
Total Fat 3.8g
Sodium 3mg - 0%
Carbohydrates 15g
Dietary Fiber 3.8g
Sugars 4.1g
Protein 4.8g

BEST DRESSED GUACAMOLE

INGREDIENTS: 

• 3 medium avocados, halved
• 1 lime, juiced
• 1/3 cup red onion, minced
• 1 clove garlic, minced
• 1/2 cup chopped cherry tomatoes
• salt and fresh pepper, to taste

DIRECTIONS

• The trick to a good guacamole is to leave large chunks of avocado; don't mash them thoroughly and having a perfect balance of lime juice and red onion is essential. If you like it spicy, you can certainly add some diced jalapeno and/or srirriacha sauce. Mix all the ingredients together and enjoy! 
   
• Guacamole is great with baked tortilla chips, lentil chips, baked plantain chips, chicken fajitas, or even on a wrap in place of mayonnaise.

NUTRITION FACTS

Servings: 8 

Serving Size: 1/4 cup 

Calories: 112 

Fat: 10 g 

Protein: 1.4 g 

Carb: 6.5 g 

Fiber: 4.5 g 

Sugar: 0.3 g

Sodium: 5.6 mg

SLOW COOKER THAI CHICKEN

INGREDIENTS

• 2 lbs of skinless, boneless, chicken breast

• 3/4 cup salsa

• 1/4 cup PB2 or natural peanut butter

• 1 tsp ginger (if fresh, minced)

• 2 tbsp soy sauce or tamari (low sodium)

• 2 tsp lime juice

• 1 tsp sugar (or 1 packet truvia)

• 1 cup light coconut milk

• 2 tsp minced garlic (optional)

• pepper to taste

• for a little spice add a tbsp of sirrache hot sauce

• chopped peanuts and cilantro to garnish 

DIRECTIONS

1. If using PB2, combine PB2 and coconut milk together in medium bowl and mix well to reconstitute the PB2
2. Combine the mixture or natural peanut butter with salsa, lime juice, sugar, soy sauce, and ginger in the crock of a slow cooker, mix well.
3. Place the chicken in the sauce, spoon mixture over chicken to coat.  Place the lid on the cooker and set to LOW.
4. Cook until chicken is fork tender and sauce has thickened some, 6-8 hours.  Serve over quinoa or whole wheat pasta and garnish with peanuts and cilantro before serving.

NUTRITION FACTS

Servings:  Approx 7

(Using natural peanut butter)

Calories per serving:  288

Total Fat:  10.4g

Carbohydrate:  5.4g

Dietary Fibre:  1.1g

Protein:  41.1g

Sodium:  339mg (14% DV)

(Using PB2)

Calories per serving:n  243

Total Fat:  5.1g

Dietary Fibre:  1.1g

Protein:  39.6g

Sodium:  339mg (14% DV)

SWEET POTATO CASSEROLE

INGREDIENTS

• 3 pounds sweet potatoes (about 5-6 sweet potatoes), peeled and quartered
• 1/4 cup honey or maple syrup
• 1/2 tsp freshly ground black pepper
• 1/4 tsp vanilla extract
• 1 tsp ground cinnamon (divided into ½ teaspoon)
• 1/4 tsp nutmeg
• 1/8 tsp ground allspice
• 1/8 tsp ginger
• 1 large egg, lightly beaten
• 1 tbsp packed dark brown sugar
• 1/4 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350°F. Spray a casserole dish with non-stick cooking spray.
2. Boil sweet potatoes over medium heat until tender; drain.
3. Transfer the potatoes to a bowl and let cool slightly.
4. Add the honey (or maple syrup), peper, vanilla, ½ teaspoon cinnamon, nutmeg, allspice, ginger and egg and whip with an electic mixer until desired consistency.
5. Spread the sweet potato mixture in a casserole dish (lightly sprayed with oil).
6. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes.- Bake until hot and beginning to brown around the edges, 35 to 40 minutes.

NUTRITION FACTS

Servings: Approx 12 

Calories per serving: 125

Total Fat: 4.0g 

Carbohydrate: 21.7g

Dietary Fibre: 2.9g

Protein: 2.0g

Sodium: 36mg (2% DV)