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

• 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

• 1 cup dried orzo
• 1 tbsp oil
• 2 garlic cloves, minced
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp Greek seasoning
• 1 tsp dried oregano
• 4 cups chopped baby spinach
• 1 cup halved cherry tomatoes
• 1/2 English cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp olive oil
• 2 tbsp whilte wine vinegar
• 1 lemon, zest and juice
• Salt and freshly ground black pepper

Preparation

Cook the orzo in a large pot of boiling water according to the package directions. Set it aside.
While the orzo is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic to the pan and cook until it is fragrant, about 30 seconds. Stir in the chicken. Season the chicken with the Greek seasoning, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 5 to 7 minutes. Stir in the cooked orzo and the baby spinach. Turn off the heat and continue to stir until the spinach is wilted. Transfer the pasta into another bowl and allow it to cool completely.
Once the pasta is cooled down, add the tomatoes, cucumber, feta cheese, parsley, and dill. Stir in the olive oil, white wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve immediately or store in the refrigetator 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

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1/2 lemon, juice
• 1 tsp Dijon mustard
• 1 15-oz can chickpeas, drained and rinsed
• 2 celery ribs, diced
• 2 green onions, sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 cup old-fashioned rolled oats
• 3/4 cup coconut sugar
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 cup plain Greek yogurt
• 1/2 cup 2% milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1 apple, grated
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Preparation

Preheat the oven to 350ºF. Line a 12-cup muffin tin with parchment liners. Set it aside.
In a large bowl, whisk together the flour, old-fashioned rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.
Scoop the batter into the prepared muffin tin. Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.
Serve warm from the oven or store in the refrigerator for up to 5 days.

Ingredients

Chipotle Lime Crema

• 1/2 cup sour cream
• 1 lime, juice
• 1/2 chipotle pepper in adobo sauce, minced
• 1/2 garlic clove, grated
• Salt to taste

Chipotle Chicken

• 1 tbsp oil
• 1 lb ground chicken
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper

Chipotle Chicken Bowl

• 4 cups cooked rice
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup quartered cherry tomatoes
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Preparation

To make the chipotle lime crema, in a small bowl, combine the sour cream, lime juice, chipotle pepper, and garlic. Season with salt to taste. Set it aside.
To make the chipotle chicken, in a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet, and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken is no longer pink, about 5 to 7 minutes. Add the onion, orange bell pepper, and red bell pepper. Continue to cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and ground cumin. Continue to cook until the spices are fragrant, about 1 to 2 minutes. Remove the skillet from the heat.
To assemble the bowls, scoop some rice into the bottom of each serving dish. Top it with the black beans, corn kernels, tomatoes, and the chipotle chicken mixture. Spoon some of the lime crema on top.
Serve immediately with cilantro and lime wedges or store in the refrigerator for up to 3 days.