Mint Cacao Chip Milkshake

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The beauty of a smoothie is that you can make anything to satisfy whatever flavors you're craving. With nostalgia for mint chip ice cream, we 're leaning into this recipe of fresh mint leaves, nutty cacao nibs, and coconut cream. If you want it creamier, add more liquid. A bit more crunch? Add another teaspoon of cacao. Let this be your guide to create a satisfying milkshake-esque healthy breakfast or treat. 

This recipe yields 1 serving

INGREDIENTS

    #REF!
  • 15 whole mint leaves
  • ¼ cup coconut cream
  • ¼ cup water
  • 3 walnuts
  • 1 tablespoon cacao nibs
  • ½ frozen banana
  • 8-9 ice cubes
  • 1 date
  • 2 teaspoon honey
  • 1 teaspoon vanilla
  • A pinch of salt
    #REF!
  • 2 ounces coconut cream
  • 2 ounces water
  • 3 walnuts
  • 1 tablespoon cacao nibs
  • ½ frozen banana
  • 8-9 ice cubes
  • 1 date
  • 2 teaspoon honey
  • 1 teaspoon vanilla
  • A pinch of salt
  • 15 whole mint leaves

Directions

1. Add all ingredients to a blender and blend on high until smooth and creamy. 

2. Add water 1 tablespoon at a time until desired thickness is reached. 

3. Serve in a glass and top with extra cacao nibs and fresh mint.

 

Teriyaki Meatballs with Smoked Paprika

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The teriyaki glaze gives these meatballs a sweet and savory spin. Any ground meat will work, but we opted for a mix of lean chicken and turkey. Browning the meatballs before baking them adds a richer depth of flavor. These are delicious when served hot, immediately out of the oven, and they also make incredible leftovers. 

This recipe yields 5 servings

INGREDIENTS

  • Meatball Base
  • 1 pound ground chicken
  • 1 pound ground turkey
  • 1 egg
  • 1 tablespoon coconut aminos + extra to top at the end
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ½ cracked pepper
  • 2 tablespoons chopped green onion for topping garnish
  • Meatball Glaze
  • ¼ cup balsamic vinegar
  • ¼ cup coconut aminos
  • 2 tablespoons sesame oil
    #REF!
  • 16 ounces ground chicken
  • 16 ounces ground turkey
  • 1 egg
  • 1 tablespoon coconut aminos + extra to top at the end
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt
  • ½ cracked pepper
  • 2 tablespoons chopped green onion for topping garnish
  • Meatball Base
  • Meatball Glaze
  • 2 ounces balsamic vinegar
  • 2 ounces coconut aminos
  • 2 tablespoons sesame oil

Directions

1. Preheat the oven to 350 degrees farenheit/176 degrees celsius. 

2. Prepare the glaze: In a small saucepan add balsamic vinegar and coconut aminos. Bring to a boil on medium-high heat for 2 minutes then reduce to a simmer for 6-7 minutes, stirring every 30 seconds to prevent burning. The liquid will start to appear thicker as it cooks. Remove from heat and let rest for 5 minutes. Whisk in the sesame oil. Set aside until meatballs are ready to be tossed. 

3. In a large bowl, combine ground chicken, ground turkey, egg, coconut aminos, sesame oil, fresh minced ginger, garlic powder, smoked paprika, sea salt, and pepper. Mix until all ingredients are well incorporated. 

4. Form the mixture into 12 balls. 

5. Add 1 teaspoon of olive oil to a large steel pan over medium high heat. Brown the meatballs for 1-2 minutes on all sides. Transfer the meatballs into the oven and bake for 10-12 minutes or until meatballs are cooked through. Remove from heat.

6. Add meatballs to the glaze and toss around until they are well coated. Handle the meatballs with light hands to ensure they don’t break due to their tender texture.

5. Serve warm and enjoy!

TIPS

*These are great for leftovers heated up in an air fryer.

 

Shepherd’s Pie Topped with Parsnip Mash

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If you love this soul-warming classic, this version—which is topped with parsnips rather than classic mashed potatoes—will satisfy without leaving you feeling too full. Packed with vegetables, protein, and loads of fresh herbs, it’s a complete meal that makes for the easiest leftovers throughout the week.

This recipe yields 6 servings

INGREDIENTS


  • For the Filling:
  • 1 teaspoon ghee
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 lbs ground beef
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • ⅔ cup petite green peas
  • ¼ cup parsley, finely chopped
  • 3 tablespoons tomato paste
  • 1 cup chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

  • For the Topping:
  • 1 lb parsnips, peeled and quartered
  • 10 ounces coconut milk
  • 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon ghee
  • 1 egg yolk (optional)

  • For the Filling:
  • 1 teaspoon ghee
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 900 g ground beef
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 85 g petite green peas
  • 32 g parsley, finely chopped
  • 3 tablespoons tomato paste
  • 240 ml chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

  • For the Topping:
  • 450 g parsnips, peeled and quartered
  • 295 ml coconut milk
  • 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon ghee
  • 1 egg yolk (optional)

Directions

1. In a large skillet, over medium heat, sauté onion and garlic in ghee until translucent.
2. Add carrots and celery and cook another five minutes or until they begin to soften.
3. Turn heat to high and add the ground beef. Cook until all the meat is browned.
4. Add the remaining filling ingredients and turn heat to low. Simmer for 20-25 minutes or until the mixture has thickened.
5. Meanwhile, steam parsnips until fork tender.
6. Transfer to a pot. Add all remaining topping ingredients, except for the egg yolk.
7. Using an immersion blender, blend until creamy and smooth. (Mashed potato consistency)
8. When the parsnip mash has partially cooled, add egg yolk and blend until fully incorporated.
9. In a 9 x 13 glass baking dish, add the meat mixture. Spread the parsnip mash on top. Using the back of a fork lift the mash to make a fork design with hills and valleys.
10. Bake for 25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius or until the parsnips begin to brown.
11. Allow it to rest before serving.

 

Purple Sweet Potato Mash

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Think of this as the nutrient-dense version of an all-time favorite. Purple sweet potatoes contain more healthy fiber than regular potatoes, plus they’re rich in zinc, potassium,and magnesium. The sweetness blends with the creamy coconut milk and nutty ghee, resulting in a truly decadent side dish.

INGREDIENTS

  • 1 lb purple sweet potatoes, peeled and quartered
  • 10 ounces coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped
  • 450 g purple sweet potatoes, peeled and quartered
  • 300 ml coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped

Directions

1. In a medium pot fitted with a steamer basket, steam sweet potatoes until fork tender.
2. Transfer to a pot and add all remaining ingredients.
3. Use an immersion blender to blend until you’ve reached desired consistency.
4. Top with fresh chives and serve.

Tips

**Use a potato masher or fork for a thicker mashed potato consistency.