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Avocado and Black-eyed Pea Salsa
INGREDIENTS: 2 ripe but firm avocados, diced ½ cup green onion, chopped ½ cup fresh cilantro, chopped 1 cup roma (plum) tomatoes, chopped 1 (11 ounce) can shoepeg corn, drained (optional) 1 (15 ounce) can black-eyed peas, rinsed and drained ¼ cup red wine vinegar ¼...
Chocolate Protein Overnight Oats
INGREDIENTS: 1/2 cup rolled oats 2T unsweetened cocoa powder 1-2T sweetener of choice (honey, maple syrup, stevia), optional 1 serving protein of choice (See notes*) (we love Dotfit protein powders!) 1 cup liquid of choice (milk, nut milk or water) 1-2T chocolate...
Roasted Broccoli-Artichoke Dip
INGREDIENTS: 4 heaping cups organic broccoli florets, chopped 4 garlic cloves, minced (or ½ teaspoon garlic powder) 1T olive oil Pinch of sea salt ¼ tsp fresh ground black pepper One 14-ounce can artichoke hearts, drained, rinsed, and chopped 1 to 2 scallions, thinly...
Sauteed Broccoli & Kale with Toasted Garlic Butter
INGREDIENTS: 2 bunches kale (about 1 1/2 pounds), preferably lacinato 1 cup water, divided 2 large heads broccoli, trimmed and cut into florets (about 12 cups) 2T extra-virgin olive oil, divided 4T unsalted organic butter 5 cloves garlic, thinly sliced ¼ tsp crushed...
Almond Flour Pumpkin Bread
INGREDIENTS: PUMPKIN BREAD 1 cup canned pumpkin 1/3 cup maple syrup 2 large organic eggs 1/2 TBSP vanilla 2 1/3 cups almond flour 1/3 cup tapioca flour 1 TBSP pumpkin pie spice 1 tsp baking soda 1/4 tsp salt 2 TBSP milk CINNAMON STREUSEL TOPPING 1/2 cup almond flour 3...