Non-Diety Recipe Guide

CHIA Seed PuddingHONEY SALMON BOWLsGF+VEGAN SUGAR COOKIES

In a 1 cup container/bowl/jar combine chia seeds, peanut butter, milk, protein powder, maple syrup, and vanilla. 

Mix this up well with a spoon.

Cover your container/bowl/jar and place in the fridge for for at least 2 hours (ideally overnight)

Once your chia seed pudding has "gelled" and thickened into a pudding-like consistency top with with fruit, nuts or *my* personal fav, mini chocolate chips!
 

1 scoop Protein Powder (any flavor)

1 tbsp Maple Syrup

1 tbsp Peanut Butter (or your fav nut butter)

1/2 cup Milk  (dairy or non-dairy)

3 tbsp Chia Seeds

1/2 tsp Vanilla Extract


Chia Seed Pudding

*Link to Fav Chia Pudding Jars*

I LOVE this recipe because of the fiber & omega 3's the chia seeds bring, it's an easy meal prep & grab and go breakfast (or dessert) and the mix of protein and fiber can help you stay fuller for longer.

WHY TRY?

INGREDIENTS

how to make this *Five minute* recipe:

how to make this show stopper meal:

WHY TRY?

Honey Smoked Salmon Bowls

INGREDIENTS

This recipe has the perfect balance of sweet and savory with a small kick that can be adjusted to taste! It's easy to make, allergen friendly, works great as meal prep, and the SAUCE.. I want to use on EVERYTHING!

1/3 cup vegan mayo

1 Tablespoon lime juice

1/2 Teaspoon paprika

1/4 Teaspoon cumin

1 Teaspoon honey

Vegan Paprika Mayo Sauce

2 cups cooked white rice

1 medium avocado

1 cup diced cucmber

1 Tablespoon olive oil

1/2 cup finely chopped cilantro

1 Tablespoon fresh lime juice

2 Teaspoons honey

Salmon Bowls

4 4-6 ounce skinless salmon filets (cubed)

2 Tablespoons avocado oil

3 Tablespoons honey

1 Tablespoon soy sauce (or tamari)

1 Tablespoon sriracha

Honey Glazed Salmon

Preheat the oven to 425 Fahrenheit. 

Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha. 

Add in a single layer to a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes to crisp it up. 

Meanwhile, whisk together all ingredients for the sauce and set aside. 

Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to combine. 

When the salmon is done, assemble your bowls with a base of rice, then layer on the salmon, and cucumber salad and drizzle with the paprika mayo sauce.

Enjoy!

Preheat oven to 325 F.

Line a baking sheet with parchment paper.
Combine dry ingredients in a bowl. Stir in remaining ingredients to form a dough. 

It will be dry at first but should turn into cookie dough within a minute of stirring (if it's still dry, add a splash of milk until the texture is sticky)

Roll into cookie dough balls, then roll in a small bowl of sugar. Put on cookie sheet and lightly press down with 2 fingers or a fork.

Bake for 11-13 minutes.

They'll look a little underdone, let them cool for 10 minutes before enjoying :)

how to make this Fan Favorite:

Gluten Free + Vegan Sugar Cookies

I LOVE this recipe because it's quick, allergy friendly, easy to make and I've never heard a bad thing about it! It'll make your house smell delicious and pairs great with a glass of milk!

WHY TRY?

INGREDIENTS

1 1/2 cups gluten-free flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup sugar (or coconut sugar)

6 tbsp oil or melted vegan butter

1/2 cup milk of choice

1 tsp vanilla extract