Recipes

Healthy No-Bake Chocolate Oatmeal Cookies

  • 1/4 cup coconut oil or
  • 1/4 cup grass fed butter
  • 1/3 cup unsweetened almond butter
  • 1/3 cup raw honey
  • 3 Tablespoon raw cacao powder
  • 1 teaspoon vanilla
  • 1 scoop Nourished in 5
  • 1 cup gluten free quick oats

 

 

veggie burgerVeggie Burger

  • 1 cup cooked beans
  • 1/2 cup Nourished in 5
  • 1/4 cup bell pepper, chopped
  • 1/4 cup zuchinni, chopped
  • 1/4 cup onion, minced press fresh garlic
  • 1 tsp cumin
  • 1/4 tsp salt

Directions:

  • Mix all the ingredients together. Form into pattys. Melt coconut oil in a pan. Cook on medium heat til nicely brown.
  • Very flavorful meal that satisfies with the healthy proteins!

guacamoleGuacamole Protein

  • 1 avocado
  • 1/4 cup tomato
  • press fresh garlic
  • sea salt
Directions:
  • Mash the avocado and mix well with all ingredients. You can use a food processor. Mix in Nourished in 5 for a quick, well balanced meal of healthy protein and carbs! Cut up red or yellow bell pepper to use as a scoop!

 

Energy Bars

  • 1 cup rolled oats
  • 2 scoops Nourished in 5
  • 1 cup nut butter
  • 1/4 cup honey
  • 4 squares dark chocolate (88%)
Directions:
  • Mix the oats, Nourished in 5, butter, and honey until well combined. Add more nut butter or honey if necessary.
  • Chop up the chocolate. Stir into mixture. Spread into a container. Refrigerate. Cut into bars for an energizing healthy snack.

coconutCoconut Boosters

Ingredients:

  • 1 cup coconut oil, melted
  • 1/2 cup Nourished in 5
  • 1 Tbsp honey (or more depending on how sweet you want it)
  • 1 tsp vanilla extract
  • (for chocolate mint ones: add cacao powder and mint essential oil or mint extract)

 

Directions:

  • Mix well. Pour into “forms” that can be frozen. Pop out and enjoy sweetness with a burst of energy from the coconut oil!

 

 

No Bake Granola Bars

Ingredients:

  • 2 cups pitted dates
  • ¾ cup peanut butter (preferably unsweetened: literally just nuts and salt)
  • Substitute: any unsweetened nut butter
  • ¼ cup honey
  • 2 2/3 cups old-fashioned oats
  • 2 scoops Nourished in 5
  • 1/3 cup chopped walnuts
  • Substitute: any other nuts
  • ¼ cup vegan mini chocolate chips
  • Substitute: any other topping you’d like
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Directions:

  • Put dates in bowl and cover completely with water. Microwave for 2 minutes. Place dates along with ½ cup of the water in a food processor. Pulse until chopped and blended thoroughly.
  • Combine nut butter and honey in a small saucepan, and melt over low heat. Stir together until mixed well and fairly warm.
  • Place dates, oats, Nourished in 5, walnuts, chocolate chips, cinnamon, salt, and nut butter/honey mixture in a large bowl. Mix until all ingredients are thoroughly and evenly distributed. It will be very thick, so be patient with it. (I actually used my hands at one point, but if you do, make sure to coat your hands with cooking spray or some kind of oil).
  • Line a glass dish or cookie sheet with parchment paper or tin foil. It really doesn’t matter what size you use, but know that the bigger you go, the thinner the granola bars. Using a spoon, place the mixture into the dish/pan. Using a spatula, make sure the mixture is spread evenly among the dish. Press down in all places to make sure it is compact.
  • Place the dish/pan into the freezer for about one hour. It will be set by then. Slice into bars. I made 12 bars with mine, but once again, it depends on your pan.

Make sure you store them in the fridge. Enjoy wholesome goodness.

 

Nutter Butter Nice Cream

Ingredients:

  • 3 frozen bananas
  • 4 Tbs raw almond butter
  • 3 Tbs honey or maple syrup
  • 4 Tbs water
  • ¼ tsp Himalyan salt
  • 1 scoop Nourished in 5

(Place all ingredients in a food processor and blend until smooth.)

Sauce Ingredients:

  • 1 Tbsp raw cacao
  • 1 tsp raw almond butter
  • 2 Tbsp raw almonds, chopped
  • 2 Tbsp honey
  • 1/4 tsp Himalyan salt
  • (Stir in a small bowl. Pour on top of ice cream.)

Peanut Butter & You Should Be Jelly  

Ingredients:

  • 2 slices of bread, toasted*
  • 2-3 tablespoons nut butter**
  • 1-2 tablespoons honey
  • ½-1 scoop Nourished in 5

Directions:

  • Made like any old PB & J, except take out the jelly and put in the honey and N5.

*For higher nutritional value, use a whole grain bread.

** Preferably all-natural because the honey will be sweet enough; if allergic to peanuts, use other nut butter.

Rosemary Garlic Hummus

Ingredients:

  • 3.5 cups chick peas (approximately 1 can)
  • 1/4 cup water
  • 2 Tbs olive oil
  • 1.5 tsp lemon juice
  • 2 cloves fresh garlic (another option: saute garlic in oil)
  • 1-2 sprigs fresh rosemary
  • 1 scoop Nourished in 5
  • Salt and pepper to taste

Directions:

  • Blend all ingredients in food processor until smooth.

Zucchini Fritters

Ingredients:

  • 1 ½ lb. zucchini, shredded
  • ¼ cup onion, chopped
  • 6 scoops Nourished in 5
  • 1 tsp salt
  • Coconut oil (for frying pan)

 

Directions:

  • Squeeze water out of the shredded/chopped zucchini and onion using a towel/cheesecloth. (This prevents mushiness).
  • Mix all ingredients together and form patties.
  • Heat coconut oil on med-high and fry them.

Self-frosted Pumpkin Muffins

Ingredients:

  • Pumpkin Muffin/Quickbread Homemade Baking Mix
  • 4 oz. cream cheese
  • 2 tbsp sugar
  • 1 egg yolk
  • tsp vanilla extract

Directions:

  • Using a hand mixer, whip the ingredients together
  • Put a tablespoon of the cream cheese mixture in the center of the muffin batter (per muffin cup)
  • Using a toothpick, incorporate the cream cheese into the mix in each muffin cup
  • Bake according to the directions on the mix!