- 1 cup Medjool dates (about 12)
- 3/4 cup raw cashews
- 1/2 cup shredded coconut
- Zest and juice of 4 key limes
- 1 tablespoon maple syrup
- Additional coconut for rolling (about 1/4 cup)
- In the bowl of a food processor combine the dates and cashews. Process until they resemble coarse sand.
- Add the coconut, zest and juice of the key limes, and maple syrup, and process until a dough forms. If the dough does not come together, add some water, 1 tablespoon at a time until the dough sticks together when you press it between your fingers.
- Form 1″ balls with your hands and roll them in some shredded coconut (if desired). Place on a parchment-lined plate. If you like the energy balls on the softer side, enjoy immediately. If you like them a bit more “firm”, then freeze for at least 60 minutes and then enjoy.
- Keep in a covered container in the freezer for best results, but they will also keep in the fridge.
- 2 ripe avocados
- 2 tsp lime juice
- 2 tbsp cilantro (chopped)
- 1/4 cup red onion (chopped)
- 1/2 jalapeno, including seeds (finely chopped)
- 1/4 tsp kosher salt
- Cut 2 avocados in half and remove the pit. Scoop out the flesh and place in a large bowl.
- Add lime juice and salt, and mash until smooth.
- Stir in red onion, jalapeno, and cilantro. Mix well.
- Serve with tortilla chips and enjoy!
Frozen Yogurt Berry Bark
- 2 cups nonfat plain yogurt
- 1/4 cup agave (honey or maple syrup are also okay to use)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fresh lemon juice
- pinch salt
- strawberries, sliced
- chopped pecans, for garnish
- Line a baking sheet with wax paper and set aside.
- In a large mixing bowl combine yogurt, agave, vanilla, lemon juice, and salt; whisk until thoroughly combined.
- Transfer yogurt mixture to previously prepared baking sheet and spread it around to an even thickness.
- Top with berries.
- Garnish with nuts (optional)
- Freeze for 2 to 3 hours, or until firm.
- Cut into pieces and serve.
- Keep in the freezer.
Rainbow Veggie Pinwheels
- 4 large tortillas
- 2/3 cup whipped cream cheese (can use light)
- 1 tablespoon dry ranch powder (you can also use store bought)
- 1/2 cup thinly sliced red bell pepper strips
- 1/2 cup thinly sliced carrot strips
- 1/2 cup thinly sliced yellow bell pepper strips
- 1/2 cup baby spinach leaves
- 1/2 cup shredded purple cabbage
- 1 cup cooked shredded chicken (optional)
- Mix together the cream cheese and ranch powder until thoroughly combined.
- Spread the cream cheese mixture evenly over the 4 tortillas.
- Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
- Roll up each tortilla tightly; if the ends don’t stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.
Homemade Watermelon Popsicles
- 19 oz cubed seedless watermelon (about 3 1/2 cups)
- 5 1/2 Tbsp granulated sugar , divided
- 1 Tbsp fresh lemon juice
- 1/2 cup canned coconut milk , well shaken
- 13 oz kiwi (about 6 medium)
- 1 Tbsp mini chocolate chips
- Add watermelon, 2 Tbsp granulated sugar, and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicle molds filling each about 2/3 full (try not to splash on sides, I found it worked best to let it run down the outside edge then just wipe off that part later with a damp paper towel or q-tip).
- Sprinkle the chocolate chips over tops, then using a popsicles stick, gently push down to immerse chips (push towards sides so you can see them once the freeze). Wipe sides clean as needed. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours.
- During the last 30 minutes of popsicles freezing, whisk together the coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is too thick, stir in 1-2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in).
- Remove popsicles from freezer, remove lid, and carefully pour a scant Tbsp of coconut milk into an even layer over watermelon layer (again, it works best to pour it down the outside edge then wipe clean). Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes.
- Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds (at this point I mixed int just a tiny bit of blue gel coloring because mine weren’t the best shade of green, so that’s optional). Chill kiwi mixture 30 minutes.
- Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid (about 2-3 hours.)
- To remove popsicles from molds, turn tray to the side and run plastic molds under warm water for several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds.