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​

​Ingredients:

1/2 cup Quinoa (uncooked)
1 cup Water
4 Zucchini
1 Tbsp Extra Virgin Olive Oil
1 Yellow Onion (diced)
1 lb Extra Lean Ground Turkey
1 Red Bell pepper (diced)
1/2 cup Frozen Corn
1/2 tsp Black Pepper
2 Tbsp Se Salt (divided)
1 Tbsp Tamari 
1/8 cup Almond Flour
1/2 Tbsp Nutritional Yeast

Directions:

Preheat oven to 350. 

Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside. 

Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp using a teaspoon. Finely chop the pulp. 

In a large skillet, heat the olive oil over medium heat. Add onion, ground turkey, zucchini pulp, red bell pepper, corn, black pepper and half of the sea salt. Stir until turkey is cooked through (8-10 minutes). 

When turkey is cooked, drain the skillet of excess juice and stir tamari and cooked quinoa. Remove from heat. 

Make "breadcrumbs" by combining almond flour, nutritional yeast and remaining sea salt. 

Spoon turkey quinoa filling into the zucchini shells and top with almond flour breadcrumbs. Bake in oven for 20 minutes or until zucchini is tender. 

​Remove from oven and let cool for 5-10 minutes before serving.