Instructions

1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.
2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.

Notes:
You can make this salad a day in advance. You can also use raw corn, skip boiling the corn and continue.

Ingredients:

Casserole
2 medium sweet potatoes, peeled and cubed
2 cups almond milk, unsweetened
1 cup coconut flakes
2 medium bananas
2 tablespoons maple syrup
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon sea salt

Topping
1/2 cup pecans, chopped
3 tablespoons coconut oil, melted
1 tablespoon maple syrup
2 tablespoons almond flour
​
Instructions:

• Preheat oven to 375 degrees F.
• Bring a pot of water to a boil and add the sweet potatoes. Simmer for 5-6 minutes, until tender.
• Drain the sweet potatoes and set aside. Return the pot to the stove and add the milk and coconut.
• Bring to a boil, turn the heat down to low and simmer for 5 minutes. Turn off heat, and add the sweet potatoes and bananas to the pot. Mash lightly, and stir in maple syrup, vanilla, cinnamon, and salt.
• Transfer mixture to a square baking pan or casserole dish.
• To make the topping, mix the ingredients in a bowl until well combined. Sprinkle over the top of the casserole.
• Bake for 25-30 minutes, until top is browned. Allow to cool slightly and serve warm.

SUMMER STEAK SALAD
Serves: 4
 
INGREDIENTS

• 1 large or 2 small peaches, chopped
• 1 avocado, diced
• 1 large yellow tomato, chopped
• ¾ cup blueberries
• 1 cup purple cabbage, chopped
• ¼ cup pumpkin seeds
• 8 cups of spinach or mixed greens
• Asian marinated flank steak and Green Goddess dressing for serving 

INSTRUCTIONS

1. Toss it all together, or just throw the toppings on top of you greens.
2. Top with flank steak (recipe bellow), and serve with Green Goddess dressing (recipe below)

ASIAN MARINATED FLANK STEAK
Serves: 4
 
INGREDIENTS

• 1 pound of flank steak
• 3 Tbsp olive oil
• 1 clove garlic, minced
• 1 tsp fresh grated ginger
• 1 Tbsp red wine vinegar
• 3 Tbsp soy sauce 
• 2 Tbsp honey
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Combine all the marinade ingredients, and put in a large freezer bag.
2. Score the steak with ¼ inch deep cuts about an inch apart, across the grain of the meat, then place in the freezer bag and coat the steak with marinade. Seal the bag, place it in a bowl, and chill in the fridge for 1-2 hours, or up to overnight.
3. Remove the steak, sprinkle generously on both sides with coarse sea salt and fresh ground pepper.
4. Grill the steak for 4-6 minutes on each side on a hot grill, or broil in the oven on high for 4-6 minutes per side
5. Remove the steak from the grill/oven, place on a cutting board and cover with aluminum foil to rest for 10 minutes.
6. Slice thinly, against the grain and as a slight diagonal to make wider slices.

GREEN GODDESS DRESSING
 
INGREDIENTS

• ½ of a large avocado
• ¼ cup loosely packed cilantro
• 2 cloves of garlic
• ½ inch cube of fresh ginger
• 3 Tbsp lime juice
• 2 Tbsp olive oil
• 2 Tbsp apple cider or white wine vinegar
• 3-4 Tbsp water, or enough to thin it out

INSTRUCTIONS

1. Put all the ingredients minus the water into a food processor, or use an immersion blender to blend it until smooth
2. Add water 1-2 Tablespoons at a time until you get a pourable consistency.
3. Taste and season with salt and pepper

Ingredients:

• 2¼ cups pecans, lightly toasted
• ¼ cup cacao powder
• 15  large dates (remove pits)
• 1 tablespoon vanilla extract
• 10  drops stevia
• 2 tablespoons honey
• ½ cup dried cranberries, you can add more if you like

Instructions:

1. Blend pecans and cacao powder in food processor until combined and coarsely ground
2. Add in dates and process until blended into dry ingredients
3. Process in vanilla, stevia and agave until well combined
4. Stir (or work in) dried cranberries with a spoon or by hand
5. Press mixture into an 8 x 8 inch baking dish
6. Freeze for 1 hour, or until firm, then cut into 16 squares

Courtesy of elanaspantry.com​

For the crust:
1 1/4 cups all-purpose flour
3/4 teaspoon sea salt
1 stick (1/2 cup) very cold unsalted butter, cubed
1/4 cup ice-cold water
1 large egg yolk + 1/2 teaspoon water; slightly beaten

For the pesto:
1 cup packed fresh basil leaves
1 1/2 cups packed spinach 
2 to 3 cloves fresh garlic
1/4 cup pine nuts or walnuts
1 cup extra-virgin olive oil
Kosher salt and ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

For the galette filling:
1 teaspoon extra-virgin olive oil + more for drizzling
1 medium-sized yellow summer squash, sliced thin crosswise
1 medium - to large - sized zucchini, sliced thin crosswise 
2 small tomatoes, sliced thin crosswise
Freshly grated Pecorino cheese

To make the crust: Combine the flour, salt, and cold, cubed butter in the bowl of a food processor, and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, for about 10 seconds; you should still see small pieces of butter in it.
Transfer the pastry dough to a lightly floured work surface, gather it together to form a disk or mound, wrap with plastic wrap, and refrigerate for at least 30 minutes.
(the pie crust can be made several days ahead and kept refrigerated until ready to make the galette.)
To make the pesto: Clean out the food processor and then combine the basil, spinach, garlic, and nuts in the bowl. Pulse until the ingredients are coarsely chopped. With the food processor running, slowly pour the olive oil into the bowl through the feed tube, and process until the pesto is thoroughly pureed. Season with salt and pepper and pulse a few more times. Add the Pecorino cheese and puree until the cheese is thoroughly combined. Transfer the pesto to a jar with a lid or covered bowl until ready to use. The pesto can be made several days ahead and kept refrigerated.
To assemble the galette: Preheat the oven to 375°F and line a baking sheet with parchment paper. Remove the disk of pie dough from the refrigerator and place it on a lightly floured work surface. Dust some flour on the rolling pin, and roll out the dough to a large circle, about 12 inches in diameter. (If your dough was refrigerated for more than half an hour, wait about 20 minutes before rolling.)
Using your rolling pin and starting on one end of the dough, loosely roll up your pie crust around the rolling pin. Transfer it to the prepared baking sheet and roll the dough back out flat.
Spread about 1/3 cup of pesto in the center of the dough, leaving about a 1 1/2- to 2-inch border all around the edge. Lightly drizzle on just a touch of extra-virgin olive oil over the pesto. Place your sliced summer squash, zucchini, and tomatoes in a single layer over the top, arranging them however you want.
Gently fold the pastry border over the vegetables, overlapping the edges as much as possible and creating pleats all around the edges. Brush the folded edges of the crust with the egg wash.
Bake for 35 to 40 minutes, or until the crust is golden-brown. Let the galette cool for at least 5 to 10 minutes before serving, and garnish with freshly grated Pecorino cheese. Serve the galette with the leftover pesto if desired.
​Adapted from thekitchen.com

Ingredients:

4 Brown Rice Tortillas 
2 Tilapia Fillets 
1/2 tbsp Extra Virgin Olive Oil
Sea Salt and Pepper (to taste)
1 Lemon (juiced)
1 cup Baby Spinach 
1/2 cup Pineapple (diced)
1/2 cup Red Onion (finely diced)
1 jalapeno pepper (deseeded and chopped)
1 Garlic clove, minced 
1 Red Bell Pepper, diced 
1 Lime (juiced)
2 Avocados (peeled and mashed)

Directions:

Preheat the oven to 500 and move rack to the top setting. Cover a large baking sheet with parchment paper and lightly grease with some olive oil. Lightly rub white fish with extra virgin olive oil, a splash of lemon juice and season with sea salt and pepper. Cook in the oven on top rack for 8 minute or until fish flakes with a fork. 

Remove fish from oven and chop with a knife. Place in a bowl and toss with a bit of lemon juice. 
Prepare all ingredients for the salsa and mix together in a large mixing bowl. (Pineapple, red onion, jalapeno, red bell pepper, and lime juice). 

Prepare all ingredients for the guacamole and mix together in a separate mixing bowl. (Avocado, tomato, garlic and splash of lemon juice). 

Warm your tortillas and place on a plate. Put your salsa, guacamole, spinach and fish out in separate bowls with a spoon/fork in each. Happy fish taco night! 

Ingredients:
1/2 cup Frozen Cherries (roughly chopped)
1/2 cup Blueberries
1/2 cup Organic Coconut Milk

Directions:
If you do not have popsicle moulds, purchase 3oz cups and popsicle sticks from the dollar store. Insert each popsicle stick into the middle of a cherry to anchor it in each cup. 

Add chopped cherries and blueberries to fill about 3/4 of the cup, around the stick. Fill remainder of cup with coconut milk.  Place in freezer for 4 hours or until completely frozen. Once frozen, run under warm water for a few seconds to make it easier to remove from the cup or mould. Enjoy! 
More Creamy: Blend all ingredients together in a food processor or blender and divide into cups.
No Coconut: Use almond milk or any other dairy milk alternative.