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COMPLETE PANCAKES

9/5/2017

1 Scoop JP Vanilla complete
1 whole banana
2 whole eggs
splash almond milk
top with fruit

Mix all ingredients together until batter is smooth. Cook pancakes on medium heat until golden brown. Top with fruit and enjoy!

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BRAISED COCONUT SPINACH AND CHICKPEAS WITH LEMON

9/5/2017

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Serves 4-6
2 tsp oil or ghee
1 small yellow onion
4 large cloves garlic, minced
1 tbsp grated ginger, from 3 inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tbsp juiced)
Dash of red pepper flakes (optional)
1 (15 oz) can chickpeas, drained and rinsed
1 pound baby spinach
1 (14 oz) can coconut milk
1 tsp salt
1 tsp ground ginger
Whole roasted sweet potatoes
Cilantro leaves to garnish
Toasted unsweetened coconut to garnish

Heat the oil in large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red peppers, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt or lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
You can also serve this over pasta, rice, quinoa, or cauliflower rice!

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BREAKFAST COOKIES

9/5/2017

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Makes 24 cookies

3 bananas, mashed
2 coups quick cooking oats
1/3 cup applesauce
1 egg
1/4 cup almond milk
1/4 cup raisins
1/2 cup chopped walnuts
1 tsp vanilla
1 tsp cinnamon
1/2 cup chocolate chips (we use Lily or Enjoy Life brand)

Preheat oven to 350 degrees.
Mix all ingredients in a large bowl until well combined.
Place heaping tablespoon on a parchment lined pan and gently press with a fork.
Bake 15-18 minutes or until lightly browned. Cool completely.
Store in the refrigerator up to 5 days.

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CHICKPEA SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

9/5/2017

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Makes 4 servings
1/2 cup sun-dried tomato halves (not packed in oil)
3 tbsp red wine vinegar
2 -15oz cans garbanzo beans, drained and rinsed
1 15oz can artichoke hearts in brine, quartered
1 medium red onion, diced
1 cup fresh basil leaves, chopped
2 tbsp toasted pine nuts (optional)
sea salt and black pepper to taste
4 cups arugula or other greens

Add the sun-dried tomato halves to a small saucepan and add water to cover.
Bring the pan to a simmer and cook the sun-dried tomatoes until tender, about 10 minutes.
Add the tomatoes to a blender with 1/2 cup of the cooking water and process until smooth. Add more water if necessary to get a creamy texture. Discard any unused water.
Add the mixture to a bowl and add the red wine vinegar, garbanzo beans, and artichoke hearts, red onion, basil, and pine nuts.
Season with salt and pepper to taste.
Divide the arugula among four plates and spoon the chickpea salad evenly over the greens. Enjoy!

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AVOCADO CHICKPEA MASH

9/5/2017

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1 (15 oz) can chickpeas
1 ripe avocado
juice from 1/2 lemon
salt and pepper to taste
Optional toppings: tomato, sprouts, onion, etc

Rinse and drain chickpeas and place in a bowl. Mash with a potato masher or fork.
Cut avocado in half and remove pit. Scoop out the avocado and place in bowl.
Mash again to combine with the chickpeas
Add lemon juice and stir. Salt and pepper to taste if desired.

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EGG ROLL IN A BOWL

9/5/2017

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4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium yellow onion, thinly sliced
1 bag of broccoli slaw
1 cup carrots, shredded
3 tbsp coconut aminos
2 tsp rice wine vinegar
sliced green onions, for garnish
1 lb animal protein if desired (turkey, chicken, shrimp)

If adding animal protein meat to meal, cook completely and set aside
Add sliced onions to pan for about 8 minutes until tender and slightly brown.
Add garlic and ginger and cook for another minute.
Add broccoli slaw and carrots, cook until wilted down, about 5-7 minutes.
Add coconut aminos, vinegar, and meat if desire, and cook on medium low heat for 5-7 minutes.
Serve over grain or cauliflower rice and sprinkle with green onions and sesame seeds or crushed peanuts!

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SPAGHETTI SQUASH WITH THAI PEANUT SAUCE

9/5/2017

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1 medium spaghetti squash
olive oil
salt
1 garlic clove, minced
1/4 cup chopped parsley or cilantro
2 tbsp crushed peanuts

Peanut Sauce:
1 can (14 oz) coconut milk
2/3 cup natural, unsweetened peanut butter
1/4 cup coconut sugar
1/4 cup water
2 tbsp soy sauce (I use coconut aminos)
2 tbsp apple cider vinegar
2 tsp sesame oil
2 tsp red curry paste

Spaghetti Squash:

Preheat oven to 350. Half the squash and scoop out the seeds.
Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.

Peanut Sauce:

Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
Take off heat to cool sauce. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the ingredients in the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
Plate and garnish with a little more crushed peanuts and chopped parsley. Serve immediately!

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MEXICAN STYLE CAULIFLOWER RICE + GUACAMOLE

9/5/2017

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Makes about 4 servings
1 head cauliflower florets, grated (Trader Joes sells bags of cauliflower rice in produce section)
2 tbsp avocado oil, or olive oil
1 small red onion, diced
2 bell peppers, diced
3 fresh garlic cloves minced
1 tsp sea salt
1 tsp cumin
1 tsp chili powder
1 tsp dried oregano
15 oz black beans drained and rinsed if canned
1 jar (15 oz) crushed tomatoes

Guacamole:
2 avocados pitted
1/2 small red onion diced
juice of 2 fresh limes
1/2 jalapeno diced
1/4 cup fresh cilantro chopped

In a large skillet, heat 2 tbsp oil over medium heat. Add the onion and sauce for 2-3 minutes until soft and translucent. Add the bell pepper, crushed garlic, chili powder, cumin, oregano. Store everything together and continue cooking for another 5 minutes. Add the drained and rinsed black beans and crushed tomatoes and stir everything together.
Turn the heat to medium high and bring to a simmer. Cover with a lid and allow to cook for about 15 minutes, stirring occasionally.
Meanwhile, make the guacamole by mashing all of the ingredients together in a small bowl (or open store bought one)
After 15 minutes, reduce down to medium heat and stir cauliflower rice into the skillet until its completely mixed in. Cook another 5 minutes to warm up the cauliflower. Once it is nice and tender, remove from heat.
Serve warm with a dollop of guacamole, fresh lime, and cilantro!

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CHOCOLATE NANA PROTEIN BREAD

9/5/2017

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2 bananas
1 cup nut butter
1 scoop Juice Plus Vegan chocolate complete
1 egg
1 tsp baking soda
splash of nut milk
Optional: dairy free chocolate chips

Mash bananas and mix in the egg.
Add the dry ingredients.
Bake at 350 for 15ish minutes
Top with peanut butter for extra deliciousness!

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SNEAKY CHICKPEA BURGER

9/5/2017

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Makes 7-8 patties
1 cup carrot, sliced
1/2 cup chopped red bell pepper
1 medium clove garlic
2 cans (14 oz) chickpeas, rinsed and drained
1/2 cup nutritional yeast
1 tbsp tomato paste or ketchup
1 tbsp tahini (optional)
1 tsp fresh rosemary leaves or 1/4 cup fresh basil leaves
1 tsp sea salt
1/2 tsp Dijon mustard
fresh pepper to taste (optional)
1 tsp red wine vinegar
1 cup rolled oats

In a food processor, process the carrots, bell pepper, and garlic, until crumbly and broken down.
Add the chickpeas, nutritional yeast, tomato paste, tahini, rosemary, sea salt, dijon mustard, pepper, and vinegar and process through. Stop the processor a few times, scrape down the sides, and continue until smooth. Then add the rolled oats and pulse through.
Remove mixture and place in the refrigerator for 30 minutes until chilled; makes the burgers easier to shape. After chilling, take out scoops of the mixture and form burgers with your hands. I scoop generously with an ice cream scoop, about 1/3-1/2 cup for each.
To cook, place the patties on a nonstick skillet that has been wiped with a touch of oil over medium-high heat. Let cook on one side for 7-8 minutes or until golden brown. Then flip and let cook for another 5-7 minutes on the other side.
These patties can also be placed on a baking sheet lined with parchment paper and baked at 400 for about 20 minutes, flipping halfway through. I prefer them cooked in the skillet. Serve on buns with the fixings of your choice!

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R E C I P E S

COMPLETE PANCAKES

BRAISED COCONUT SPINACH AND CHICKPEAS WITH LEMON

BREAKFAST COOKIES

CHICKPEA SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

AVOCADO CHICKPEA MASH

EGG ROLL IN A BOWL

SPAGHETTI SQUASH WITH THAI PEANUT SAUCE

MEXICAN STYLE CAULIFLOWER RICE + GUACAMOLE

CHOCOLATE NANA PROTEIN BREAD

SNEAKY CHICKPEA BURGER

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