Instructions

Add all the ingredients to a mason jar and screw lid on top. Shake vigorously until mixed. Place in the fridge overnight.
Serve with your favorite toppings.

(Please note, depending on your taste buds, you may need less cocoa and sweetener like the liquid Stevia)

-Add fresh fruit! Berries work really well, but other ideas include orange segments, thinly sliced apple or peaches.

-Try a flavorful cheese like goat, feta or blue. A little goes a long way and I love the salty, creamy factor.

-Add nuts for crunch (bonus if you have time to toast!)

-Think outside the box with non-traditional items like avocado, olives, roasted red peppers, sun-dried tomatoes.

-Use a homemade dressing. More on this below!

Ingredients

1/4 cup champagne vinegar
1 medium orange, juiced
1 tsp honey
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
salt & pepper to taste
5 oz of spring mix
8 oz strawberries, sliced
2 oz goat cheese crumbles
1/3 cup sliced almonds, toasted

Instructions

-Make your dressing: add vinegar, orange juice, honey and dijon to a jar. Mix with a fork until combined. Add olive oil and shake well. Season with salt and pepper to taste.

-Add spring mix and strawberries to large salad bowl. Toss with dressing per preference (you won’t need it all). Top with goat cheese and sliced almonds just before serving.

All you do:
1. Combine yogurt, maple syrup and vanilla in a large bowl.
2. Line a large rimmed baking sheet with a silicone baking mat or parchment paper. Spread the yogurt mixture onto the sheet in an even layer. Top with strawberries, chocolate chips and almonds. Freeze for at least 4 hours.
3. Once completely frozen solid, remove from the freezer and cut into squares. Store in the freezer in an airtight container.

Mexican
Having tacos with chips and salsa? Skip the rice and beans.

Chinese
Having moo goo gai pan? Ask for extra veggies instead of rice or noodles.

Italian
Having pasta primavera? Ask for half the noodles and extra vegetables.
Having Pizza? Ask for cauliflower crust or extra thin on the crust and skip the greasy meats.

Burgers
Having a burger and fries? Skip the bun or sub a salad for the fries.

Japanese
Having sushi? Focus on edamame or sashimi as your appetizer, ask for light rice on a roll and skip anything fried.

⅓ cup pepitas
Pinch coarse salt

Tuna Cakes:

2 (4 oz.) cans albacore tuna
2 large eggs
½ cup Panko breadcrumbs (gluten free if needed)
¼ cup flat leaf Italian parsley, chopped
Zest and juice of ½ medium lemon
1 Tbsp. Dijon mustard
1 ½ tsp. dried oregano leaves
½ tsp. coarse salt
¼ tsp. ground black pepper
¼ tsp. crushed red pepper flakes
2 Tbsp. olive oil

Instructions

-Place pepitas in the bowl of a small food processor and process until crumbly. Transfer to a shallow dish and mix with a pinch of coarse salt.
-Place tuna cake ingredients, except olive oil, into a large bowl and mash with the back of a fork or a potato masher until it forms a chunky paste. Form mixture into 6 small equal-sized patties. Place cakes into the dish with the crushed pepitas and coat all sides.
-Heat olive oil in a large cast iron or non-stick skillet to medium heat. Once hot, add cakes and cook about 3 minutes per side, until browned and crispy.
-Serve tuna cakes with a fresh spring mix salad.

Notes

*You can also bake the tuna cakes. Preheat the oven to 375, place cakes on a greased baking sheet and bake 10-15 minutes or until set.
Nutrition

Serving Size: 1 cake
Calories: 188
Sodium: 266 mg
Fat: 12 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 16 g

Directions

To make marinade, add soy sauce, ginger, pepper and honey to a medium bowl. Stir well to combine.

Cut chicken into small pieces. Place chicken in bowl of marinade and let sit for about 20 minutes.

Fill pot with about an inch of water. Bring to a boil. Add broccoli, carrots, bok choy and snow peas to the pot and steam, covered, for about 4-5 minutes until al dente. Drain water and set aside.

Place large pan or wok over medium heat. Pour in sesame oil to coat pan. Once hot, add chicken with all of marinade into the pan. Sauté chicken, using tongs to stir pieces, for about 6 minutes until chicken is browned lightly on the outside.

Add steamed vegetables to the pan of chicken and cook for 3-4 more minutes until vegetables are fork tender and chicken is completely cooked.

Serve with brown rice or cauliflower rice and scallions and sesame seeds for garnish.

Instructions

Add ingredients to mason jar. Tightly secure lid on the mason jar and shake until well combined.