Is there a better way to start off the Summer Challenge than with a smoothie kickoff? We think not. Plus, we have tons of reasons why smoothies AND the challenge should be a part of your life in the coming weeks.
These banana sushi rolls make the best snack ever! Amy introduced Fly Feet to this scrumptious idea one staff meeting and everyone DEVOURED them. This is an easy, sweet, and crunchy snack idea. They are messy, but so fun to make and eat. The combinations you can use for the toppings are endless- so get creative!
These muffins are a healthy and delicious twist on everyone’s spring-time favorite...carrot cake! They are great for breakfast or a quick snack to grab on-the-go. They taste amazing by themselves or with nut butter spread on top! You can also make them into carrot cake cupcakes by adding homemade cream cheese frosting (found at the end of this recipe). This frosting is definitely more of a treat- great if you’re having guests to celebrate and need a quick and healthier dessert.
Many people have a fear of fruit, due to the propaganda fed to society by the diet industry. The trendy diets of today perpetuate this wave of fruit fear, leading us to believe that they are filled with unnecessary carbs and placing fruit sugar and processed/refined sugar in the same category, instead of understanding and differentiating between the two.
How many times have you gotten done with work, felt super hangry and impatient, and decided to stop and pick-up food at a drive-thru? We’ve heard it before: Failing to plan is planning to fail. We can prevent the stop at the drive-thru by planning and prepping our meals in advance. Here are some tips and tricks to help get you started with your journey into meal prep.
Are you ready for this? We give you… Creamy Thai Carrot Soup!
½ large yellow onion, chopped
3 cloves garlic, dic ed
1 T C oconut or Oliv e Oil
1 pound carrots, scrubbed (or peeled) and chopped (4 cups )
Salt and Pepper
2 cups Veggie Stock
2 cups water
⅓ cup sunflower butter
2 tsp chili garlic sauce
Fresh basil, cilantro, or mint
Sriracha hot sauce
Heat a large pot over medium heat, add coconut oil, diced onion and garlic.
Add carrots and cook for 5 minutes
Season with a healthy pinch of salt and pepper, and stir in veggie stock and water
Bring to a low boil, then reduce heat to a simmer
Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease )
Transfer to a blender (or use an immersion blender) and blend until smooth and creamy
Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it
Taste and adjust seasonings as needed. For a touch of added sweetness, add a T or so of brown sugar or agave nectar
Add more chili garlic sauce for more heat
Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat
If you haven't noticed, our whole team is obsessed with overnight oats. If you've never tried this delectable creation, you're missing out. It's a perfect grab and go breakfast and it's creamier, denser and so much tastier than stove top oats. And, there are so many different iterations and combinations to make it perfect for you. Here is one of our favorite, classic recipes: