#1) Cups of warm chili with frijtos
Black bean lentil quinoa chili
cornbread muffins
Strawberries

#2) Lemon fried Chicken thighs
salad
quinoa
fruit skewers
squash

#3) Tortellini with sauce
pizza factory nock off bread sticks
zucchini noodles

#4) Cindo De Mayo Celebration
Taco Bar (tortillas, beef, cheese, beans, lettuce, salsa, Gaul, shower cream)
queso

#5) Tuna Fish Sandwiches
chips
veggie sticks
drink

#6) leftovers

#7) Italian beef sandwiches with provolone cheese & hoagie buns

Energy Balls

1/2 cup oatmeal
1/4 cup cocoa powder
1/2-1 cup shredded raw coconut
1/4 cup flax seeds
1/4 cup chia seeds
1/2 cup raw pecans
1/2 cup raw sunflower seeds
1/2 cup any raw nuts (cashews, pumpkin, almonds)
1 cup hemp seeds
1 scoop protein powder
1/2 cup fresh ground peanut/almond butter
1/2 cup Grade B maple syrup or honey
mix dry then add wet. Shape into small balls. you can also add craisins, raisins or mint extract

Avocado Dressing

Avocado 3/4
Orange juice 4 oz
Apple Cider Vinegar 1 T
Garlic 1 clove
Nutritional Yeast 1 tsp
Sea Salt 1/8 tsp
Blend till desired consistency

Cashew Dressing

Cashew 1/2 cup soaked 2-8 hours
Olive Oil 1/8 cup
Date 2
Lemon 1
Apple Cider Vinegar 1 T
Garlic 1-2 cloves
Sea Salt 1/4 tsp
Black pepper pinch
Water 1/4 cup
Nori Sheet 1

Avocado Dressing

courtesy of Holly Jackman.

I can't wait to try this recipe. Holly and her husband own Roxberry. Our favorite place to get a healthy smoothy when we're on the go. She also sells Green Smoothie Girl products. She and her cute daughters have hosted GNO demonstrating healthy meals. They always prepare a lot so we get to taste too!

Avocado 1/2
Lemon 1/2
Apple Cider Vinegar 1 T
Garlic 1 clove
salt 1/8 tsp
blend till desired consistency...

Bacon and Egg Breakfast Quesadilla

Bacon and Egg Breakfast Quesadilla

Ingredients

• 2 strips center-cut bacon, chopped
• 2 tablespoons chopped green onions
• 4 egg whites, whisked until slightly frothy 
• 1 ( 8-inch diameter) low-fat, whole-wheat tortilla
• 1 ounce (about 1/2 cup) finely shredded, reduced-fat Cheddar cheese
• 1 tablespoon canned green chilies, or more to taste

Directions

Place a small nonstick skillet over medium-high heat, and add the bacon. Cook it for 5–7 minutes, stirring occasionally, until the bacon is crisp. Add the onions, and cook until just heated. Remove the mixture from the pan, and cover it to keep it warm.  

Drain any excess grease. Return the skillet to the stove, and coat with cooking spray if needed. Add the eggs and cook, stirring often, until firm. Stir in the bacon mixture.

Place a nonstick skillet that’s larger than the tortilla over medium-high heat. Add the tortilla to the pan. Sprinkle half of the cheese over half of the tortilla. Then, sprinkle the egg mixture and the chilies over that. Sprinkle on the remaining cheese. Fold the bare half over the filled half. Cook it for about 2 minutes, until the cheese is beginning to melt and it is lightly browned in spots. Carefully flip the quesadilla, and cook it another 2 minutes, until the cheese is completely melted. 

Nutrition Information

Serves: 1 |  Serving Size: 1 quesadilla

Per serving: Calories: 294; Total Fat: 12g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 22mg; Sodium: 690mg; Carbohydrate: 18g; Dietary Fiber: 7g; Sugar: 0g; Protein: 36g

Nutrition Bonus: Potassium: 298mg; Iron: 7%; Vitamin A: 15%; Vitamin C: 6%; Calcium: 56% 

Protein-Packed Breakfast Burritos

Protein-Packed Breakfast Burritos

Ingredients

• 8 large eggs
• 2 tablespoons 2% milk
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 red bell pepper, minced
• 1/2 red onion, minced
• 4 slices  thick-cut bacon, cooked until crispy
• Salt and pepper
• 4 multigrain flatbreads
• 1/2 cup shredded Mexican blend cheese 

Directions

In a large bowl, whisk eggs and milk. Set aside.

Heat olive oil and garlic in a medium skillet set over medium-high heat. 

Add red pepper and onion, and sauté 3–5 minutes, or until onions begin to turn translucent. Add eggs, reduce heat to medium and cook another  3–5 minutes, or until eggs are set.

Place 1/4 of the egg mixture and a piece of bacon on top of each flatbread. Sprinkle with cheese. Enjoy immediately, or wrap tightly in plastic wrap or foil to take on the go. 

Nutrition Information

Serves: 4 |  Serving Size: 1/4 recipe

Per serving: Calories: 371; Total Fat: 22g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Cholesterol: 391mg; Sodium: 565mg; Carbohydrate: 21g; Dietary Fiber: 9g; Sugar: 3g; Protein: 27g

Nutrition Bonus: Potassium: 184mg; Iron: 10%; Vitamin A: 33%; Vitamin C: 66%; Calcium: 15%