Ingredients

• 4 cups frozen strawberries
• 2 cups lemon Skyr yogurt
• 1/2 lemon, zest and juice
• 2 tbsp honey

Preparation

In a food processor, add the strawberries, yogurt, lemon zest, lemon juice, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 4 cups frozen raspberries
• 2 cups plain Skyr yogurt
• 2 tbsp honey

Preparation

In a food processor, add the raspberries, yogurt, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

• 4 cups sliced frozen bananas
• 2 cups vanilla Skyr yogurt
• 1/4 cup caramel sauce
• Sea salt to taste
• 1/4 cup chopped pecans

Preparation

In a food processor, add the bananas, yogurt, caramel sauce, and sea salt. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately topped with the pecans or freeze until the mixture hardens, about 1 to 2 hours.

Ingredients

Mango Salsa

• 2 mangoes, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeño pepper, seeded and finely diced
• 1 lime, juice
• 1 tsp honey

Coconut Rice

• 2 cups jasmine rice
• 1 14-oz can coconut milk
• 2 cups water
• Salt to taste

BBQ Lime Chicken

• 4 boneless skinless chicken thighs
• 1/4 cup barbecue sauce
• 1 lime, juice
• Salt and freshly ground black pepper

Preparation

To make the mango salsa, in a large bowl, mix together the mango, red bell pepper, red onion, cilantro, and jalapeño. Stir in the lime juice and honey. Set it aside.
To make the rice, in a medium pot, combine the jasmine rice, coconut milk, and water. Season with salt to taste. Bring the mixture to a boil and reduce the heat to low. Cook, covered, until the rice is tender and the liquid has been absorbed, about 15 to 20 minutes.
While the rice is cooking, season the chicken with salt and pepper to taste. Preheat a large grill pan over medium-high heat. Arrange the chicken in the pan. Cook until the chicken is golden and releases easily from the skillet, about 4 to 5 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes.
While the chicken is cooking, in a small bowl, stir together the barbecue sauce with the lime juice. Brush the sauce over the chicken and continue to cook until it reaches an internal temperature of 165ºF.
Serve the chicken immediately with the rice and mango salsa. Store in the refrigerator for up to 3 days.

Ingredients

• 2 cups old-fashioned rolled oats (gluten-free)
• 1 cup raw almonds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 cup pitted Medjool dates
• 1 cup corn flakes
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apricots
• 1/4 cup honey

Preparation

Preheat the oven to 375ºF. Line a baking dish with parchment paper. Set it aside.
Arrange the oats, almonds, pumpkin seeds, and sunflower seeds on a baking sheet. Bake until they are lightly toasted, about 5 to 7 minutes.
While the oats are toasting, into a food processor, blend the dates until they are smooth and form a ball, about 30 seconds to 1 minute. Transfer the date paste to a large bowl. Transfer the oat mixture to the bowl. Add the corn flakes, dried cranberries, dried apricots, and honey. Mix everything until it is evenly combined, using hands if necessary.
Transfer the mixture into the prepared baking dish and press it down firmly in an even layer. Allow the bars to set in the refrigerator for at least 30 minutes.
Once set, cut breakfast bars into squares. Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 cup vanilla yogurt
• 1/4 cup smooth natural almond butter
• 1 cup Cheerios
• 1 cup quartered strawberries
• 1/2 cup raspberries

Preparation

In a serving dish, add a layer of the vanilla yogurt. Top with a spoonful of almond butter, cheerios, and strawberries. Top with some more yogurt, cheerios, and raspberries.
Serve immediately.

Ingredients

• 1 cup strong brewed coffee, chilled
• 2/3 cup milk
• 1 ripe banana
• 2 tbsp vanilla protein powder
• 2 cups ice

Preparation

Combine all of the ingredients in a blender. Blend until smooth.
Enjoy immediately.

Ingredients

• 1/3 cup sugar
• 1/3 cup water
• 2 lemons, juice
• 1/2 cup light coconut milk
• 2 cups ice

Preparation

To prepare the simple syrup, in a small saucepan, combine the sugar and water. Bring the mixture to a simmer over medium heat. Stir until the sugar has completely dissolved. Allow the simple syrup to cool completely.
In a blender, combine the simple syrup, lemon juice, coconut milk, and ice. Blend until smooth.
Enjoy immediately.

Ingredients

• 1/3 cup sugar
• 1/3 cup water
• 1 cup raspberries
• 2 lemons, juice
• 1/2 cup light coconut milk
• 1 cup frozen peach slices
• 2 cups ice

Preparation

To prepare the simple syrup, in a small saucepan, combine the sugar, water, and raspberries. Bring the mixture to a simmer over medium heat. Cook, stirring often, for about 6 minutes. Using a sieve, strain the raspberries. Allow the simple syrup to cool completely.
In a blender, combine the raspberry simple syrup, lemon juice, coconut milk, frozen peaches, and ice. Blend until smooth.
Enjoy immediately.