coconut matcha hflc smoothie - amazon web services... · 2018-01-05 · coconut matcha hflc...

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Coconut Matcha HFLC Smoothie

6 ingredients 5 minutes 1 serving

Notes

Replace coconut milk with more almond milk.No Coconut

Milk

Add ground flax seed.More Protein

and Fibre

Directions

Throw all ingredients together in a blender. Blend until smooth.1.

Divide between glasses. Top with any leftover coconut cream and enjoy!2.

Ingredients

1/2 cup Organic Coconut Milk (full fat,

refrigerated overnight)

1 1/2 cups Unsweetened Almond Milk

2 cups Baby Spinach

2 tbsps Hemp Seeds

2 tsps Green Tea Powder (matcha)

1 tbsp Coconut Oil

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Gut Healing Green Smoothie HFLC

7 ingredients 5 minutes 2 servings

Notes

Use spinach instead.No Kale

Use maple syrup, dates or extra banana to sweeten instead.No Honey

Use almond milk instead of water for extra creaminess.Likes it Creamy

Make ahead and store in a sealed mason jar. Shake well before

drinking. Keeps well in the fridge for 1 - 2 days.

Storage

Use 1 tbsp of coconut oil insteadNo Avocado

Directions

Throw all ingredients into a blender and blend until very smooth and creamy. Divide

into glasses and enjoy!

1.

Ingredients

2 1/2 cups Water (cold)

2 cups Kale Leaves

1/2 Avocado (peeled and pit

removed)

2 tbsps Chia Seeds

2 tbsps Ground Flax Seed

1/4 cup Hemp Seeds

1/2 cup Pineapple

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Winter Berry Smoothie HF


Directions

Place all ingredients together in a blender. Blend until smooth. Pour into glasses and

enjoy! (Pour into a mason jar if you are on the go.)

1.

Ingredients

1 1/2 cups Unsweetened Coconut Milk

1 tbsp Ground Flax Seed

2 tbsps Hemp Seeds

1 cup Frozen Berries

2 cups Baby Spinach

1 tbsp Protein Powder

1/2 Avocado

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High Fat Ginger Smoothie


Directions

Throw all ingredients EXCEPT blueberries into the blender. Blend for a minute or

until smooth.

1.

Pour 3/4 of the mix into a glass (or a mason jar if you are on-the-go), leaving some

space at the top.

2.

Add blueberries to leftover mix and blend again for about 30 seconds. Spoon the

blueberry mix on top of the green mix. Enjoy!

3.

Ingredients

3/4 cup Pineapple (diced)


1 1/2 tsps Ginger (peeled and grated)

2 cups Baby Spinach

1/2 cup Water

4 Ice Cubes

1/4 cup Blueberries

3 tbsps Hemp Seeds

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Basil Radish Dip with Cucumber Slices


Notes

Dip with tortilla chips, sliced radishes, celery sticks or baby carrots

instead.

No Cucumber

Omit Greek yogurt and feta, use mashed chickpeas and salt to taste

instead.

Dairy-Free

Directions

Combine all ingredients except cucumber in a food processor. Blend until you reach

a dip-like consistency.

1.

Scoop into a bowl and dip with cucumber slices. Enjoy!2.

Ingredients

1 cup Plain Greek Yogurt

1/4 cup Feta Cheese

1 cup Basil Leaves (chopped)

1 cup Radishes (chopped)

1/4 Lemon (juiced)

1 Cucumber (sliced into rounds or

sticks)

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Layered Nacho Dip (no beans)


Notes

Use ground meat instead of refried beans.Meat Lover

This can be made up to 1 day in advance. Cover and store in the fridge

until ready to eat.

Prep Ahead

Veggie sticks, sweet potato chips or brown rice chips (check out our

Garlic Chili Lime Chips).

Serve it With

Directions

Prepare your queso by combining cashews, nutritional yeast, sea salt, garlic powder,

cumin, chili powder, tabasco sauce, olive oil and warm water in a blender or food

processor. Blend until smooth and creamy. Add more warm water 1 tbsp at a time if

necessary.

1.

Create your guacamole by mashing avocado in a bowl. Add lime juice and season

with sea salt and black pepper to taste. Mash well until creamy.

2.

When ready to assemble your dip, spread lettuce on the bottom of a dish. Add the

queso layer, then guacamole. Top with diced bell pepper, black olives and cilantro.

Serve immediately with veggie slices or parsnip chips or cover and refrigerate.

3.

Ingredients

1 1/2 cups Cashews

3 tbsps Nutritional Yeast

1/2 tsp Sea Salt

1/4 tsp Garlic Powder

1/2 tsp Cumin

1 1/2 tsps Chili Powder

1 tbsp Tabasco Sauce

1 tbsp Extra Virgin Olive Oil

1/4 cup Water (warm)

2 Avocado (ripe)

1 Lime (juiced)

Sea Salt & Black Pepper (to taste)

1 Yellow Bell Pepper (diced)

1/4 cup Black Olives (sliced)

1/4 cup Cilantro (chopped)

2 cups Mixed Greens

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Almond Butter Dip


Notes

Store in the fridge in an airtight container for up to a weekKeep it Fresh

Directions

Create your almond dipping sauce by combining almond butter, lemon juice, tamari,

garlic, ginger, cayenne, sea salt and water together in a blender or food processor.

Pulse until smooth. Depending on the original consistency of the almond butter you

are using, you may need to add an additional 1 or 2 tbsp of warm water to reach a

creamier consistency. Pour into a bowl and dip away!

1.

Ingredients

1/3 cup Almond Butter

1 Lemon (juiced)

1 tbsp Tamari

1 Garlic (clove, minced)

1 1/2 tsps Ginger (grated)

1/8 tsp Cayenne Pepper

1/8 tsp Sea Salt

1/4 cup Water

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Eggvocado


Notes

Hardboil the eggs, mash with a fork then stuff them into the avocado

halves for a more portable meal.

On The Go

Directions

Preheat oven to 350 degrees F.1.

Slice the avocado in half and scoop out a little flesh from each half to make room for

the eggs. Place face-up on a baking sheet.

2.

Crack an egg in each half of the avocado and bake for 10-15 minutes, depending on

how runny you like your eggs. Enjoy!

3.

Ingredients

1 Avocado

2 Egg

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Grain-Free Flax Bread

6 ingredients 1 hour 10 servings

Directions

Preheat oven to 350F. Grease the inside of a loaf pan or line it with parchment

paper.

1.

In a medium size bowl, mix together flax, baking powder, and salt. Use a whisk to

stir until well combined.

2.

In another bowl, beat eggs with a whisk for 30-60 seconds. Add water and coconut

oil, mixing until combined.

3.

Add wet ingredients to dry and stir until combined. Let the batter sit for 1-2 minutes

to thicken slightly.

4.

Pour batter into loaf pan and smooth out the top with a spoon. Bake for about 50

minutes, or until the top feels set and the loaf is browned.

5.

Once cooled, slice and store in the fridge or freezer.6.

Ingredients

2 cups Ground Flax Seed

1 tbsp Baking Powder

3/4 tsp Sea Salt

5 Egg (room temp)

1/2 cup Water (room temp)

1/3 cup Coconut Oil (melted)

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Flax Bread Avocado Toast


Notes

Top with a poached egg.More Protein

See our Grain-Free Flax Bread recipe.Make Your Own

Bread

Directions

Toast flax bread in toaster, or broil on high for about 3 minutes per side.1.

Mash avocado on bread. Sprinkle red pepper flakes and sea salt. Enjoy!2.

Ingredients

2 slices Grain-Free Flax Bread

1/2 Avocado

1/8 tsp Red Pepper Flakes

1/8 tsp Sea Salt

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Sea Salted Coconut Kale Chips

4 ingredients 1 hour 4 servings

Directions

Preheat oven to 350. Use a sharp knife to cut your kale leaves into large pieces.

They shrink up in the oven, so don't cut them too small!

1.

Place kale in a large bowl. Drizzle with lemon juice and melted coconut oil. Season

with desired amount of sea salt. Use clean hands to massage all ingredients into

kale.

2.

Line a large baking sheet with parchment paper. Place kale leaves on foil in a single

layer. Don't over crowd. You will have to bake in batches for the perfect chips.

3.

Cook in oven for 10 - 15 minutes (12 minutes was the perfect number for me).

Remove from oven when crisp. Enjoy!

4.

Ingredients

4 cups Kale Leaves

2 tbsps Coconut Oil (melted)

1 tsp Sea Salt

1/2 Lemon (juiced)

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Celery with Sunflower Seed Butter


Notes

Use cucumber insteadNo Celery

Directions

Spread sunflower seed butter across celery sticks (about 1 tbsp per celery stalk).

Happy munching!

1.

Ingredients

8 stalks Celery (sliced into sticks)

1/2 cup Sunflower Seed Butter

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Carrots & Guacamole


Notes

Add chili flakes, salsa and/or chopped cilantro to the guacamole.Spice it Up

Directions

Peel and slice carrots into sticks.1.

Peel and pit the avocado. Mash the flesh in a small bowl with lime juice, salt and

pepper.

2.

Dip the carrots into the guac & enjoy!3.

Ingredients

4 Carrot (medium)

1 Avocado

1 Lime (juiced)


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Plantain Chips


Notes

Store in an airtight container at room temperature.Storage

Plantain chips last 1 - 2 days. If they get soggy, crisp them back up by

placing them in the oven at 350 degrees F for 5 to 10 minutes.

Make Them

Crispy

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.1.

Peel the plantains then slice as thinly as possible with a mandolin or knife. Do your

best to keep the thickness consistent. Slice on the diagonal for bigger chips. Gently

toss the slices in coconut oil and cinnamon. Arrange in an even layer on the baking

sheet then bake for 30 to 35 minutes, flipping at the halfway point. (Note: Chips are

done when they start to brown around the edges.)

2.

Remove from oven and let cool on a baking rack lined with paper towel to soak up

any excess oil. Enjoy!

3.

Ingredients

2 Plantain (medium size)

1 tbsp Coconut Oil (melted)

1/2 tsp Cinnamon

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Olive Medley


Directions

Divide into bowls and enjoy!1.

Ingredients

4 cups Assorted Olives

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Nutty Chocolate Coconut Fat Bombs


Notes

if you are using an ice cube tray they may stick. Run the bottom of the

tray under warm water to help ease them out. I definitely recommend

investing in a silicone mold for these. You can find one in any craft

store in the cake decorating aisle. Once you make these insanely

delicious completely sugar free treats you won’t be able to stop!

Using ice cube

trays instead of

mold

Directions

Combine coconut oil, peanut butter and coconut cream in glass bowl (I use a glass

measuring cup with a pour spout to make it easy) and microwave until melted

(about 1-1.5 minutes). Add Stevia (if using) & cocoa powder and whisk until well

combined. Pour mixture into a silicone mold (or an ice cube tray) and sprinkle

coconut flakes into each one. Transfer to the freezer and let set for 30 minutes. This

makes 24 individual ‘bombs’. After 30 minutes pop the fat bombs out of the mold

and onto a platter and top with more coconut flakes. Keep frozen until ready to

serve and put leftovers right back in the freezer (they melt easily).

1.

Ingredients

1/2 cup Coconut Oil

1/3 cup All Natural Peanut Butter

2 tbsps Coconut Cream

1/4 cup Cocoa Powder

1/2 tsp Stevia Powder (Feel free to omit

or sub in liquid stevia)

1 package Unsweetened Coconut Flakes

(You don't need the whole

package. Use as garnish.)

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Brazil Nuts


Directions

Divide into bowls and enjoy!1.

Ingredients

1/4 cup Brazil Nuts

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Chocolate Cauliflower Shake


Notes

Replace half of the almond milk with chilled coffee.Make it Mocha

Add pitted medjool dates.Likes it Sweeter

Leave it out or use cinnamon instead.No Maca

Powder

Directions

In your blender, combine all ingredients. Blend until smooth, pour into glasses and

enjoy!

1.

Ingredients

2 cups Frozen Cauliflower

2 Banana (frozen)

2 tbsps Almond Butter

1/4 cup Cacao Powder

1/2 cup Chocolate Protein Powder

2 cups Unsweetened Almond Milk

1 tbsp Maca Powder

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Smoked Salmon Wrapped Avocado


Directions

Slice the avocado and wrap each slice with the smoked salmon. Transfer to a plate

and enjoy!

1.

Ingredients

1 Avocado

100 grams Smoked Salmon (sliced)

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Detox Chia Lemon Water


Notes

Add maple syrup.Make it Sweet

Add a pinch of cayenne pepper.Make it Spicy

Directions

Stir together all ingredients in a tall glass or mason jar. Let sit for 5 minutes or until

chia seeds swell. Enjoy!

1.

Ingredients

2 cups Water

1 tbsp Chia Seeds

1/4 Lemon (juiced)

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Protein Packed Deviled Eggs


Directions

Hard boil your eggs.1.

Once cool, peel the eggs and slice them in half. Remove the yolk and add it to a

bowl. Add in the tuna, avocado and green onion. Season with sea salt and black

pepper to taste. Mix and mash very well and then stuff the mixture back into the

eggs. Sprinkle with paprika and enjoy with cucumber slices on the side.

2.

Ingredients

4 Egg (hard boiled)

1 can Tuna (drained)

1/2 Avocado

1 stalk Green Onion (chopped)


1/2 tsp Paprika

1/2 Cucumber (sliced)

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Macadamia Nuts


Directions

Divide between bowls and enjoy!1.

Ingredients

1 1/3 cups Macadamia Nuts

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Apple with Peanut Butter


Notes

To avoid brown apple slices, assemble the slices back into the shape of

the apple and tie an elastic band around it.

Keep it Fresh

Directions

Cut apple into slices and remove the core. Dip into peanut butter and enjoy!1.

Ingredients

4 Apple

1/2 cup All Natural Peanut Butter

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Salt n' Vinegar Hard Boiled Eggs


Directions

Bring a large pot of water to a boil. Gently place eggs into the boiling water and

turn the heat down to medium high. Set your timer for 14 minutes.

1.

After 14 minutes, use a spoon to lift the eggs out of the water. Place on a plate and

let cool for at least 20 minutes.

2.

When ready to eat, peel the eggs and cut them into halves or quarters. Season with

sea salt and drizzle with apple cider vinegar. Enjoy!

3.

Ingredients

8 Egg

1 tsp Sea Salt (divided)

1/4 cup Apple Cider Vinegar (divided)

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Gut Healing Green Smoothie HFLC


Notes

Use spinach instead.No Kale

Use maple syrup, dates or extra banana to sweeten instead.No Honey

Use almond milk instead of water for extra creaminess.Likes it Creamy

Make ahead and store in a sealed mason jar. Shake well before

drinking. Keeps well in the fridge for 1 - 2 days.

Storage

Use 1 tbsp of coconut oil insteadNo Avocado

Directions

Throw all ingredients into a blender and blend until very smooth and creamy. Divide

into glasses and enjoy!

1.

Ingredients

2 1/2 cups Water (cold)

2 cups Kale Leaves

1/2 Avocado (peeled and pit

removed)

2 tbsps Chia Seeds

2 tbsps Ground Flax Seed

1/4 cup Hemp Seeds

1/2 cup Pineapple

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Post Workout Green Smoothie HF


Notes

Use kale instead.No Spinach

Add a few spoonfuls of hemp seeds.No Protein

Powder

Use 1 tbsp coconut oil insteadNo Avocado

Directions

Add all ingredients into a blender and blend until smooth. Divide into glasses and

enjoy!

1.

Ingredients

1/4 cup Protein Powder (vanilla)

2 cups Water (cold)

1/2 Avocado

1 Banana (frozen)

2 cups Baby Spinach

1 tbsp Coconut Oil

2 tbsps Hemp Seeds

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Bloat-Fighting Tropical Smoothie HFLC


Notes

Add raw honey.Likes it Sweet

Add hemp seeds or a scoop of vanilla protein powder.More Protein

Directions

Add all ingredients to blender and blend until smooth. Pour into a glass and enjoy!1.

Ingredients

1/2 cup Papaya (chopped)

1/2 cup Pineapple (chopped)

1/2 Cucumber (chopped)

5 Ice Cubes

1/4 cup Mint Leaves

1 cup Baby Spinach

2 tbsps Chia Seeds

1 cup Water

3 tbsps Hemp Seeds

1 tbsp Coconut Oil

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High Fat Ginger Smoothie


Directions

Throw all ingredients EXCEPT blueberries into the blender. Blend for a minute or

until smooth.

1.

Pour 3/4 of the mix into a glass (or a mason jar if you are on-the-go), leaving some

space at the top.

2.

Add blueberries to leftover mix and blend again for about 30 seconds. Spoon the

blueberry mix on top of the green mix. Enjoy!

3.

Ingredients

3/4 cup Pineapple (diced)


1 1/2 tsps Ginger (peeled and grated)

2 cups Baby Spinach

1/2 cup Water

4 Ice Cubes

1/4 cup Blueberries

3 tbsps Hemp Seeds

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Winter Berry Smoothie HF


Directions

Place all ingredients together in a blender. Blend until smooth. Pour into glasses and

enjoy! (Pour into a mason jar if you are on the go.)

1.

Ingredients

1 1/2 cups Unsweetened Coconut Milk


2 tbsps Hemp Seeds

1 cup Frozen Berries

2 cups Baby Spinach

1 tbsp Protein Powder

1/2 Avocado

coconut matcha hflc smoothie - amazon web services... · 2018-01-05 · coconut matcha hflc...

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