Clean Little Fruit Pizzas

What you need: 

• rice cakes
• nut butter
• fruit of choice, chopped small by mom

Assembly:

Spread nut butter across top of rice cake. Layer fruit. I set our toppings in separate bowls and let my four year old "decorate" her pizza. She loved that she was able to make her own snack! We used sunflower butter, kiwi, banana and pomegranate seeds. Delicious! Enjoy!

Chocolate Raspberry French Toast

serves 2-3

Ingredients:

• 1/4 cup almond milk
• 3 eggs, beaten
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup pecans, chopped
• Nonstick cooking spray
• 5-6 slices hearty Whole Wheat bread, I use Daves Killer thinly sliced power seed
• 2 tbsp chocolate hazelnut butter (We like Justin's), melted and thinned with almond milk
• 1/2 cup fresh raspberries 

Method:

1. In a shallow bowl beat together eggs, almond milk, cinnamon and nutmeg.
2. Coat a griddle with cooking spray. Heat to medium.
3. Dip each bread slice into egg mixture, turning to coat evenly on both sides. Let bread soak in egg mixture, about 10 seconds each side.
4. Cook bread slices on hot griddle for 4-6 minutes or until golden brown, turning once hallway through cooking time. 
5. Cut slices in half diagonally and arrange on plates.
6. Melt chocolate hazelnut butter in a small bowl in the microwave for 20 seconds. Stir. Add a tbsp of almond milk and stir until syrup consistency, adjusting milk if needed.
7. Drizzle chocolate mixture over french toast slices and top with raspberries and pecans. Enjoy!

Power Balls

makes 3 dozen balls

Ingredients:

• 2 cups old fashioned oats (slightly broken down in the blender)
• 1 cup all natural creamy peanut butter (I use Adams All Natural no-stir)
• 1/2 cup unsweetened finely shredded coconut  
• 1 scoop of your favorite vanilla protien powder (I use XR nutrition)
• 1/8 cup hemp seeds, ground flax or wheat germ  
• 1 cup mix-ins (Enjoy Life mini chocolate chips, dried fruit or chopped nuts are our faves)
• 2/3 cup raw local honey  
• 2 Tbsp chia seeds

Method:

1. Combine all dry ingredients in kitchen-aid mixer bowl.
2. Mix on low until ingredients are well blended.
3. Add wet ingredients to blended dry ingredients.
4. Mix on medium speed until a "dough" forms.
5. Scrape sides of bowl with a spatula and mix again if needed.
6. Remove bowl from Kitchen-aid stand.
7. Using a 2-inch cookie scoop form dough into balls.
8. Set balls on a parchment lined cookie sheet or storage container and refrigerate for at least one hour or until ready to eat.
9. Keep refrigerated up to one week, if they last that long! Enjoy!

Carrot Raisin Muffin

You'll need: 

1 cup carrot juice 

• 1/2 cup unsweetened applesauce 

• 1/2 cup raw honey 

• 2 egg whites 

• 1 cup rolled oats 

• 1 cup white whole-wheat flour 

• 1 tsp cinnamon 

• 1 tsp baking powder 

• 1/2 tsp baking soda 

• 1/2 tsp sea salt 

• 1/2 cup raisins {opt} 

• 1/2 cup pecans {opt} 

• 1 Tbs raw honey {opt} 

1⃣Preheat oven to 400 degrees. Place muffin liners in tin and spray with cooking spray. 2⃣Beat juice, applesauce, honey & egg whites. In a separate bowl, stir oats, flour, salt, baking powder, soda & cinnamon. 

3⃣Combine wet & dry ingredients. Add raisins if desired. Using 1/3 cup, scoop batter into liners. Makes 15 muffins. 

4⃣For optional topping, heat pecans and honey in a sauce pan over medium heat for 3 minutes. Stir constantly. Sprinkle over each muffin. 

5⃣Bake 15 minutes. 

About 145 calories each. Enjoy!!

{Protein Packed} PB Fruit Dip

You'll need: 

3 T powdered peanut butter {@crazyrichardspb} 

• 2 T water 

• 1 T vanilla protein powder 

• 1 t honey 

• 1 t natural peanut butter {optional} 

• dash cinnamon {optional} 

1⃣Stir powders together with water. Add peanut butter, honey and cinnamon. Stir. Start dipping :) 122 calories; 5g fat; 6g carb; 13g protein

Fireroasted Chicken Enchiladas

You'll need: 

6 oz. boneless, skinless chicken breasts 

• 1/2 yellow onion, small 

• 1 ear of corn or 2/3 cup corn kernels 

• 1/2 red pepper, diced 

• 1/2 cup red kidney beans 

• 1-2 tsp chile powder 

• 1 tsp cumin 

• 1/2 cup salsa 

• 1/2 cup plain Greek yogurt 

• 15, 6-inch corn tortillas 

• 1/2 cup enchilada sauce 

• 1/2 cup shredded mozzarella cheese 

• OPTIONAL TOPPINGS: cilantro • green onions • tomatoes • guacamole • avocado • salsa • Greek yogurt 

1⃣Heat oven to HI broil. Grease broiler pan. Slice chicken into thinner slices. Season. Place on pan and broil 8 minutes. Flip. Broil another 6-8 minutes. Set aside. Turn oven down to 375 degrees. 

2⃣Heat a large frying pan over medium heat. Grease and add corn kernels, peppers and onion. Sauté 4 minutes, add cumin and chile powder. Cook another minute. Remove from heat. Add chicken, beans, salsa and yogurt. Mix well. 

3⃣Wrap tortillas in foil and place in oven 5-10 minutes to soften. Scoop 1/4 cup of mix into each tortilla. Roll up carefully and place seam down in a greased 9x13 pan. 

4⃣Top with enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes. Serve warm with toppings of choice :)

Summer Pesto Pasta Salad

8 oz. whole grain of brown rice fusilli 

• 4 oz. grilled chicken, chopped 

• 1 cup frozen shelled edamame 

• 1 cup sugar snap peas, halved 

• 1 cup broccoli florets 

• 1 cup mushrooms, sliced 

• 1 cup cherry tomatoes, halved 

• 1/4 cup minced shallots 

• 1/4 cup Parmesan cheese 

• 1/4 cup pine nuts or slivered almonds 

• 1/2 cup fresh basil, chopped 

• 1/2 cup pesto sauce {I use Kirkland brand} 

1⃣Bring a large pot of water to a boil. Add pasta and cook 5 minutes. Add edamame and cook 2 minutes. Add peas, mushrooms, and broccoli. Cook another 1-2 minutes. Drain. 2⃣Return pasta to pan. Stir in pesto sauce, then stir in tomatoes, nuts & cheese. Top with fresh basil. Serve hot or cold.