Three delicious recipes from the new Fixate cookbook! Get your copy HERE!
Serves: 16 (1 protein ball each)
Prep time: 20 min.
Cooking time: none
Containers: 1/2 Yellow, 1/2 tsp
Ingredients: 1 cup pitted dates
1/2 cup warm water
1/2 cup raw pecan halves or pecans
1/3 cup canned pumpkin puree
1/4 cup unsweetened coconut flakes, reserve small amount for garnish
1 tsp. pure hazelnut extract (or pure maple extract)
1 tsp. pure maple syrup
2 tsp. pumpkin pie spice
1 pinch sea salt (or Himalayan salt)
Directions: 1. Place dates in a medium bowl; cover with water. Let soak 10 min. Drain. Set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse
until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 min.
4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut if desired.
5. Store, refrigerated, in airtight container.
Serves: 4
Prep time: 15 min.
Cooking time: 2 hrs
Containers: 1 Green, 1/2 tsp
Ingredients: 2 large zucchini, very thinly sliced
1 tbsp olive oil
1/2 tsp sea salt (or Himalayan salt)
Directions: 1. Preheat oven to 225 degrees F
2. Place zucchini slices in one layer between paper towels to help draw out liquid.
3. Line 2 large baking sheets with parchment paper.
4. Place zucchini slices on prepared baking sheets.
5. Brush zucchini with oil; sprinkle with salt.
6. Bake for 2 hrs, or until golden brown and crispy.
7. Cool before serving
Serves: 4
Prep time: 10 min.
Cooking time: 3 hrs
Containers: 1/2 Yellow, 1/2 tsp
Ingredients: 2 medium sweet potatoes, peeled, very thinly sliced
2 tsp extra virgin organic coconut oil (or olive oil) melted
1/4 tsp sea salt (or Himalayan salt)
Directions: 1. Preheat oven to 200 degrees F
2. Line 2 large baking sheets with parchment paper.
3. Place sweet potatoes on baking sheets in a single layer.
4. Brush with oil, sprinkle with salt.
5. Bake for 2-3 hrs, or until crisp
6. Cool and serve.
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