NO BAKE CARROT CAKE BALLS
INGREDIENTS
• 1 cup old fashioned oat also called rolled oat • 1/2 cup almond meal • 1/3 cup unsweetened shredded coconut • 1/4 cup pecans nuts • 1/2 cup grated carrots packed • 4 tablespoon almond butter smooth • 1 cup medjool dates soaked in hot water, drained • 2 tablespoon Unsweetened Cocoa powder or protein cocoa powder • 1 tablespoon Vanilla Extract • 1 teaspoon ground cinnamon • 1 tablespoon of smashed White Toblerone chocolate
INSTRUCTIONS
1. In a food processor with the S blade attachment add all the ingredients. 2. Process until it comes together and form a ball. You may have to stop the food processor each 30-45 seconds to scrap down the side of the bowl with a spatula. Process again until it forms a consistent raw cake batter. It should not take more than 2 or 3 minutes. 3. Using your hands take small portion of batter and shape carrot cake balls by rolling the batter between your hands. Each ball should be approximately the size of a small apricot. 4. Place each ball onto a tray covered with parchment paper. 5. You can enjoy the balls straight away or refrigerate the balls for 1 hour to harden a little bit. 6. Store until 2 weeks in an airtight container in the fridge.
MUSHROOM AND SPINACH QUICHE
INGREDIENTS
• 8 oz of fresh sliced mushrooms • 2 minced garlic gloves • 1 tsp of coconut oil • 10 oz of fresh spinach • 4 eggs • 1 box of cottage cheese • 1/4 tsp of nutmeg • Salt and pepper • 1/2 cup of grated mozzarella cheese • 1 tsp of parmesan cheese or mixed cheese* • 1 pack of Club Social Integral Multicereal * You can add turkey ham if desired
INSTRUCTIONS
1. Preheat over at 350 ºF/ 175 ºC 2. In a pan, heat the oil and add garlic, then add the mushrooms 3. Add the spinach to the mushrooms, the nutmeg, salt and pepper (as desired), cook until they are smooth. 4. Grease a pie container, or a circular pyrex (9 in) 5. Sprinkle parmesan cheese on the entire surface of the bottom of the container 6. In a bowl, stir the eggs well and add the cottage cheese 7. Add the mushrooms with spinach to the mixture 8. Sprinkle half of the mozzarella cheese 9. Crush 1 cracker (Club Social Integral Multicereal) and add it on top of the cheese 10. Sprinkle the other half of the mozzarella cheese 11. Pour all the mixture into the container and bake for about 40 minutes. 12. Once the 40 minutes have passed, let it sit and wait a few more minutes to cut and serve
CLIGHT AND FRUITS JELLY SHOT
INGREDIENTS
• 2 sachets of unflavored gelatin • 4 cups of water, one boiling and three cold • 5 g of tangerine Clight • 1 cup of diced pineapple • 8 oz mini cups
INSTRUCTIONS
1. You take an unflavored gelatin sachet and dissolve it in half a cup of boiling water, once dissolved, you add a cup of cold water. 2. In a quarter of cold water, the tangerine Clight is dissolved 3. In a bowl, you mix the unflavored gelatin mix and the tangerine Clight 4. In the mini cups, you pour the tangerine mix, and put it in the fridge until it is ready (for a different presentation, you place the mini cups folded in a carton of eggs so that the mix is leaned in the cup) 5. Steps one, two and three are repeated with the pineapple Clight mix and the mini cups with the previously ready mix are placed. 6. Once they are ready, you place the diced pineapple or any other frui ton top. If you wish, you can add honey or Maple light syrup.
STRAWBERRY AND MINT LIMONADE
INGREDIENTS
• 1 packet of lemon Clight (1L) • 1 L of cold water • 350 g of strawberries (they can be frozen) • Peppermint leaves to taste • Pieces of strawberries and lemon slices • Ice
INSTRUCTIONS
1. In the liter of water, a packet of Clight lemon is mixed until it is completely dissolved 2. Add the mix with the Clight, the strawberries, peppermint and ice to the blender. Blend until everything is completely incorporated. 3. In a pitcher, place the sliced lemon and the pieces of strawberries, then add the blender mix and some peppermint leaves, then stir with a spoon. 4. Serve cold adn with a spoon add pieces of strawberries, lemon and peppermint
TOBLERONE AND PROTEIN MUFFINS
INGREDIENTS
• 3 tablespoons of peanut butter • 2 mashed bananas • ¼ cup of oatmeal • 2 eggs • 1 scoop of flavored protein • 2 tablespoons of coconut flour • 2 tablespoons of sugar • 1 teaspoon of vanilla • 1 teaspoon of baking powder • ¼ cup of dark chocolate Toblerone in pieces • Oil Spray
INSTRUCTIONS
1. You add the peanut butter, the mashed banana, the oatmel, the eggs, the protein, the coconut flour, the sugar, the vanilla, and the baking powder to the mixer and mix slowly until everything is completely incorporated 2. With the oil spray, grease a mini cupcake baking cups and put 2 tablespoons of the mix on each space. 3. Once the baking cups are full, place the dark chocolate toblerone on top of each muffin. 4. Bake to 108˚ for 10 minutes until you introduce a toothpick and it comes out clean.
TOFU AND PEANUT BUTTER CHOCOLATE MOUSSE
INGREDIENTS
• 350 grams of silken tofu • 2 tablespoons of homemade peanut butter • 1 teaspoon of vanilla extract • 1 teaspoon of agave syrup • 1 tablespoon of cocoa powder • 50 grams of melted dark Toblerone chocolate • Oreo cookies
INSTRUCTIONS
1. In a food processor add the tofu, peanut butter, agave syrup and vanilla extract until is smooth. 2. Melt the Toblerone chocolate and add it to the mixture along with the cocoa powder until you reach a mousse texture. 4. Serve in shot glasses and use the smashed Oreo cookies as topping.
CAULIFLOWER WINGS
INGREDIENTS
• head of cauliflower (about 4 to 5 cups of florets) • 1/2 Cup milk (nondairy milk alternative almond or soy work best) • 1/2 Cup water • 3/4 Cup all-purpose flour (can substitute gluten-free rice flour) • 2 tsp garlic powder
• 2 tsp onion powder • 1 tsp cumin • 1 tsp of paprika • 1/4 tsp sea salt • 1/4 tsp ground black pepper • 1 tbsp butter (or vegan butter) • 1 Cup Frank's RedHot sauce or the preferred sauce • 1 pack of Ritz crakers
INSTRUCTIONS
1. Line baking sheet(s) with parchment paper and preheat your oven to 450°F. This could be made in air fryier put in 5min in the highest temperature to preheat 2. Wash and cut cauliflower head into bite sized pieces/florets. 3. Mix all the ingredients (minus the vegan butter and hot sauce, this is added separately!) into a mixing bowl. 4. The batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower. If you're using rice flour, you may need to add a little more liquid to get the batter the right consistency. It tends to be slightly thicker. 6. Crush a package of Ritz cookies and used as breading, once the floret is coat with the mixture roll it into the ritz dust 7. Lay florets in an even layer on the parchment lined baking sheet without over crowding. The parchment the baking sheets and they tend to stick. You need parchment paper! 8. Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden side! 9. While the cauliflower is baking, get your ranch dip and wing sauce ready. For the hot wing sauce, melt vegan butter in a small saucepan on low heat and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside. 10. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce. Toss to coat evenly, or you can do this in smaller batches. Then spread all the florets coated in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through. Again, if you go to slip the pieces and the batter is coming