RECIPES

BREAKFAST

BANANA PROTEIN PANCAKES 1/8 teaspoon cinnamon ¼ teaspoon salt 2 large eggs 1 large very ripe banana 40 grams vanilla protein powder 1/4 teaspoon baking powder

LUNCH

CROCK-POT CHILI

1 can (15 ounces) black beans 1 can (15 ounces) kidney beans 1 can (15 ounces) sweet corn 1 sweet potato, peeled, cubed 1 medium onion, diced 2 cloves of garlic, minced 1 can (28 ounces) crushed tomatoes 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon oregano 1 teaspoon cumin 1 teaspoon salt ¼ teaspoon cayenne pepper 1 cup vegetable stock

Directions: First, crack the eggs, separating the white and the yolk in different bowls. Beat the egg whites on high for about 2 minutes, until they form soft peaks. In the bowl with the egg yolks, add the rest of the ingredients and beat until smooth. Gently fold in the onethird of the egg whites into the mixture at a time until everything is carefully combined. Heat a skillet over low heat and scoop ¼ cup of the mixture into the skillet per pancake. Cook pancakes for one to two minutes on each side. This recipe makes about 8 pancakes total. For topping, take one-third cup of Greek yogurt mixed with a tablespoon of honey, and add fresh fruit as desired.

Directions: Place black beans, kidney beans, sweet potato, onion and garlic in a slow cooker. Add crushed tomatoes, and sprinkle the seasonings and mix to distribute evenly. Pour in the vegetable stock, and then turn the slow cooker on high for 4 hours or low for 8 hours. Serve with desired toppings – like shredded cheese or cornbread.

SNACK

CHOCOLATE ZUCCHINI CAKE

1 medium zucchini, shredded (1 cup) 2 eggs ½ cup coconut sugar (can substitute with brown sugar) ⅓ cup maple syrup 1 (5.3 ounces) container vanilla yogurt 1 teaspoon vanilla ¼ cup coconut oil, melted and cooled 1 ½ cups almond flour ½ cup oat flour ½ cup cacao powder (or unsweetened cocoa powder) ¼ teaspoon salt 1 teaspoon baking soda 1 cup chocolate chips 1 teaspoon coconut oil Directions: Preheat the oven to 350 degrees. Line an 8-inch by 8-inch baking pan with parchment paper paper and spray with nonstick cooking spray. Shred a zucchini and squeeze out excess moisture with a cheesecloth or dish towel. Measure one cup of shredded zucchini and add it to a large mixing bowl. Add eggs, sugar, maple syrup, yogurt and vanilla, then whisk until combined. Add ¼ cup melted and cooled coconut oil to the mixture and stir well. Add almond flour, oat flour, cocoa powder, baking soda and salt. Mix gently until combined, then fold ½ cup chocolate chips into the batter. Pour into prepared pan and bake for 30-40 minutes. Allow cake to cool for 30 minutes in the pan before removing and adding topping.

To make the topping, add ½ cup chocolate chips and 1 teaspoon of coconut oil into a microwave safe bowl. Stirring in 30-second intervals, melt the chocolate in the microwave. Pour on the cake and evenly spread. Serve with fresh strawberries.

DINNER

RED CHILE ENCHILADAS

1 can (28 ounces) whole, peeled tomatoes, remove excess liquid 1 onion, peeled and thinly sliced 2 cloves garlic 2 fresh, dried red chile pepper 1 teaspoon cumin Salt and pepper to taste ½ tablespoon canola or peanut oil 2 cups shredded rotisserie chicken 12 corn tortillas 1 cup shredded jack cheese Fresh cilantro for garnish Directions: Combine the tomatoes, half the onion, the garlic, chile pepper and cumin in a blender and puree until smooth. Season the sauce mixture with salt and pepper. Preheat the oven to 375 degrees. Heat the oil in a saucepan over medium heat. Add the sauce mixture and simmer for 15 minutes.

Spread one-third of the sauce across the bottom of a baking dish. Using a damp kitchen towel, wrap the tortillas and microwave for 30 seconds until hot. Combine the chicken with one-third of the sauce in a mixing bowl. Arrange a few generous tablespoons of sauced chicken in the tortilla and gently roll it up. Place the filled tortilla seam-side down in the baking dish. Repeat this step with the remaining chicken and tortillas.

Cover enchiladas with the remaining sauce and top with cheese. Bake for 10-12 minutes until the cheese is melted. Serve topped with remaining onion and cilantro.