- 6 very ripe bananas
- 4 cups Oats (Old Fashion –Quick Cook)
- 6 scoops Vive Chocolate
- 1/2 cup Almond Breeze (Unsweetened)
- 1 cup Coconuts Flakes
- 1 cup dark chocolate chips
- 2/3 cup applesauce
- 1 teaspoon Cinnamon
Preheat oven to 350 degrees. In very large bowl, cut up Bananas and mash until smooth. Then add all over ingredients and mix very well. Pour into a 9x13 baking pan(spread evenly) lined with parchment paper. Leave enough paper hanging over sides, so once cool you can lift right out and cut into squares. Bake 25 minutes. Let cool , lift out of baking , pan and cut into squares.
- 6 scoops Chocolate Vive
- 1 cup of frozen Strawberries
- 2 cups Almond Breeze
Mix ALL Ingredients in a Nutria Bullet, Magic Bullet, Smoothie Maker. Mix Well. Pour into Popsicle molds, Freeze for about 1 hour.
You can use Vive Energy Spice and Frozen Tropical Fruit for a different flavor. Have some fun and create your own!
Makes Approximately 18 Popcicles
- 3/4 cup of Nut Butter or Fresh Almond Nut Butter
- 1 cup of rolled oats (old fashion –quick cook)
- 1/2 cup of Honey
- 2 scoops Vive Energy Spice
- 1 Tablespoon chia seeds or poppy seeds
- 1/2 cup Unsweetened Coconut Flakes
- 1/2 cup each Diced small dried fruits such as Pineapple & Cherries
- 1/4 cup Sun Flower Seeds or Pumpkin Seeds
- 1/4 cup Oat Bran or Wheat
- 2 scoops Vive Energy Spice
In a large bowl mix together: Nut Butter, Honey, 2 Scoops ViveEnergy Spice. Using 2 cups total of your chosen MIX-INS above add to the mixture. Use your hands to mix very well all ingredients. (If your mixture is to dry, add more honey. If mixture it to sticky, add more oats. This recipe is very flexible. Using your hands, 2 teaspoons or a cookie scoop, portion the dough out to the size of a ping ball or slightly smaller. Roll into balls; roll in bowel of coconut pressing ball firmly to get the coconut to stick. Place on a backing pan covered with parchment paper. Put in refrigerator for about 30 minutes to firm up. Store in airtight container in the fridge for up to 2 weeks.
Makes about 24 Ping Pong Size Balls
- 12 oz filtered water (Get pure filtered water from the Neo-Pure TL1, Neo-Pure TL3, Watts Premier RO systems.)
- 4 oz coconut water
- 4 oz unsweetened almond milk
- 3 ice cubes
- 1 scoop of VIVE Energy Spice / 1 scoop of VIVE Chocolate / 1 scoop of VIVE Ultra Whey Protein Mix
- 1 Medjool Date
- 6-8 pcs frozen mixed berries
Mix all ingredients together in a blender.
Other Healthy Recipes
- 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 6 eggs
- 1/4 cup goat yogurt
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1 tablespoon oil/fat
- (olive oil, butter, coconut oil, ghee)
- In a large bowl mix the dry ingredients together.
- In a medium bowl whisk the wet ingredients together.
- Pour the wet ingredients into the dry ingredients and whisk until well combined and smooth.
- Grease a griddle or skillet generously and ladle batter onto griddle forming 4 inch cakes.
- When bubbles form, flip and cook until done.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Yield: (16) 4 inch pancakes
This recipe is SCD and GAPS friendly.
Serve with fresh fruit or honey.
- 2 pieces light multi-grain bread
- 1/2 medium avocado sliced
- handful of sprouts
- handful fresh spinach
- 2 slices of tomato
- small amount of mustard
Lunchtime can be stressful –It's easy to skip lunch, then be starving by 3pm. Trying to fit in food during a busy workday, whether you work at home, on the road or in an office can often mean fast food or greasy left over. It’s about needing something easy, that’s why peopleI often skip lunch, because theyI just don’t want to take the time to make something. But that can usually lead to snacking and high calories.
A good game plan: keep good, healthy sandwich supplies in the house, it only takes a minute or two to prepare.A great solution is a simple, veggie sandwich (You can even make one to go i fyou're going to be out running errands. Just toss it in a container and put it in a small cooler in your car).
Stuff two pieces of light multi grain bread with ½ of a medium avocado, sliced, a handful of sprouts, another handful of fresh spinach, 1-2 slices of tomato topped with a little mustard – all for about 250 calories.
- 1 head of cauliflower
- 3 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons light sour cream
- 1/4 teaspoon garlic salt
- Freshly ground black pepper
- Snipped chives
- Separate the cauliflower into florets and chop the core finely.
- Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
- Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.
Prep Time: 8 Minutes
Cook Time: 20 Minutes
- 3 cups Chickpeas
- 1 Egg (free range organic)
- 2 tablespoons Breadcrumbs
- dash Cumin
- 1/3 cup diced celery
- Breadcrumbs to coat
- Coconut Oil (for saute pan)
- 4 oz. Goat or Almond Yogurt (plain low fat)
- 1 tablespoon Lemon Juice
- dash Cumin
- Pita Bread (whole wheat)
- Baby Spinach
- Tomatoes (sliced)
Place the first 7 ingredients the bowl of a mixer and blend until chickpeas are 60 to 70 percent mashed. Form into small patties and coat with whole grain breadcrumbs. Make sauce by mixing goat or almond yogurt, lemon juice and cumin. Sauté in coconut oil until golden brown. Serve on a whole grain pita with spinach, tomato and sauce.
Adapted from original recipe of Chef Ron Jones
- 1/4 cup of turmeric powder
- 1 tablespoon ginger powder (optional)
- 1/2 teaspoon of ground pepper
- 1/2 cup of filtered water
- 1 cup of almond milk (hemp or coconut are also good options)
- 1 teaspoon coconut oil
- 1/4 teaspoon or more of turmeric paste
- 1 teaspoon raw unfiltered Honey
Add cinnamon for more taste and power (optional).
Instructions for Tumeric Paste
Mix all ingredients in a small a small saucepan and mix well. Turn the heat to medium high and stir constantly until the mixture is a thick paste. This does not take long so don’t walk away from the pan. Let this mixture cool and then keep it in a small jar in the fridge.
Instructions for Golden Milk
Combine all the ingredients, except honey in a saucepan. Turn the heat to medium. While heating make sure to stir constantly and do not allow the mixture to boil. Add honey to taste.
This recipe is helpful for boosting your immune system.
- 2 medium yellow squash(about 1/2 pound)
- 4 small to medium red potatoes (about 1 pound)
- 3 tablespoons olive oil
- 4 ounces goat cheese
- Salt and freshly ground black pepper
- 1/4 cup almond or goat milk
- 1/2 teaspoon ground cumin
- 1 tablespoon ground or fresh basil leaves
Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Add cumin to milk and pour the milk over the entire dish. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
- 2 teaspoons olive oil
- 1 cup chopped onions
- ½ cup each diced celery and chopped green bell pepper
- 1 clove garlic, minced
- 3 cups vegetable broth
- 3 cups peeled, cubed sweet potatoes
- 1 can (14 ½ oz.) tomatoes, drained and cut up
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- 2 teaspoons grated ginger root
- 1 teaspoon each ground cumin, curry powder, ground coriander, and chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup raisins (or craisins)
- 2 tablespoons each peanut butter and chopped, fresh cilantro
Heat oil in a large saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 min. Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 min. Stir in raisins, peanut butter, and cilantro. Mix well.
Serve over wild or brown rice.