SkinnyPlate Recipe GuideLooking great starts with your plate

A message From SkinnyPlateThank you for choosing SkinnyPlate. We have many clients who have used the SkinnyPlate to achieve their weight goals. SkinnyPlate does three things. It makes portion control easy. It promotes healthy food choices and it effectively teaches you what a proper portion of food looks like. It does all this through its simple design and can help change the way you eat and look at food.

We recognize change is not easy. It is probably the most difficult thing to do. The great thing about SkinnyPlate is that it is easy and creative and therefore promotes a positive experience that can help you with the change you need and give you great benefits.

We sincerely hope SkinnyPlate and the menu suggestions we have provided here will help you achieve your goals. This is just a sample of easy recipe ideas that we have tried and have been suggested by users. We would love to hear your ideas and we are adding recipes all the time. Please make the effort to let us know what has worked for you.

Thanks!

Mike Caron, Inventor

mic@portionsmaster.com

Plan for Success

SkinnyPlate helps you learn and practice healthy eating habits and portion control by providing the proper portion sizes for protein, greens and carbohydrates.

A balanced diet helps ensure you are consuming the right amount of nutrients needed to maintain your overall health.

Use SkinnyPlate for every meal to:

• Achieve and maintain your weight goals faster

• Ensure you are eating the proper portion size for your weight goal

• Select healthier food choices. SkinnyPlate is designed to be used with fresh foods rather than most prepackaged processed food items.

• Remember to keep using SkinnyPlate even when you've reached your desired weight to maintain your weight loss results.

Table of Contents • Breakfast Ideas

1) Poached Egg Hash Brown Potato Chopped Salad

2) Greek Yogurt Granola Blueberry Cantaloupe Raspberry

3) Prosciutto Melba Toast Honeydew Melon

4) Soybean Hummus Pita Chips Tomato Black Olives

5) Hard Boiled Egg Corn Tortilla Chips Pico de Gallo

6) Sausage & Egg Tortilla Wrap Lettuce Tomato and Peppers

7) Cheese Multigrain Crackers Grapes

SkinnyPlate is designed for fresh food and creativity.

Depending on the size of your SkinnyPlate you might add or reduce the quantity of food mentioned here.

We understand food is personal.

These are only suggestions.

Try changing up the ingredients for fantastic variety!

Protein Carbohydrate Vegetable / Fruit

Recipe #

Table of Contents

8) Black Beans Whole Grain Wrap Avocado Lettuce Tomato

9) Chicken Breast Chick Peas Red Pepper Celery Cilantro

10) Tuna Quinoa Napa Cabbage

11) Beef Rice Broccoli and Bok Choy

12) Hummus Whole Wheat Crackers Carrots and Celery

13) Cheese French Stick Zucchini Slices

14) Turkey Pecans Almonds Walnuts Cranberries Green Beans

Lunch Ideas

You can use Skinnyplate to Portion control lunch time menu items.

A little planning will let you take delicious and nutritiousLunches to work or to school too.

Our menu guide has some suggestions for both home meals and lunches for work.

Protein Carbohydrate Vegetable/ Fruit

Recipe #

Table of Contents

15) Chicken Jasmin Rice Kale Tomato Bok Choy

16) Lamb Chops Chick Peas Romaine Tomato Cucumber

17) Beef Brown Rice Peppers and Snow Peas

18) Salmon Basmati Rice Asparagus

19) Chicken Tortilla Cabbage Cilantro Peppers

20) Shrimp Rice Noodles Snow Peas Baby Corn

21) Beans Sweet Potato Kale Onion Tomato

Dinner Ideas

Dinner at home can be very creative. You can enjoy meals that you would never have in a restaurant.

Trying new ideas, spices and food items is where you take control over your family’s foods.

Our menu guide has suggestions for different occasions - from a simple home cooked supper to having friends and family over for a wonderful meal.

Protein Carbohydrate Vegetable/ Fruit

Recipe #

Table of Contents

22) Seeds Oats Apples Cranberries

23) Nuts and Seeds Dates -

24) - - Kale chips

25) Apples Almonds -

26) - - Broccoli Cauliflower Red Peppers

27) - Pineapple Blueberries Strawberries

28) Almonds Coconut -

Snack Ideas

Snacks can keep you from overeating at meal time but need to be nutritious and help you to keep your portions under control.

Our snack suggestions try to incorporate fruits, vegetables and nuts into your diet.

SkinnyPlate will help you see the amount of Carbs and Proteins you want to have in your diet at each meal

Protein Carbohydrate Vegetable/ Fruit

Recipe #

Poached Egg Hash Brown Potato Chopped Salad

Salad Ingredients

Recipe 1

Cucumbers, diced

Tomatoes, seeded and diced

Green onions, sliced

Red bell pepper, seeded and diced

1 clove garlic

Chopped fresh parsley

1 tbsp. minced fresh mint leaves

1/8 cup olive oil

2 tablespoons fresh lemon juice

Pinch of salt

Black pepper

Eggs

Water

White vinegar (optional)

Poached Egg Ingredients

Potato Ingredients

Potato

Olive Oil

Directions

1) Boil water and add a little vinegar

Stir the water and crack egg gently into

spinning water. Wait 3 minutes and remove.

2) Grate potato using a grater. Heat up a splash of

olive oil in a non stick pan. Add potato and cook till golden brown.

Optional season with salt and pepper

3) Chop vegetables into small dice size. Season with olive oil lemon juice

and salt and pepper

Yogurt Granola Blueberry Cantaloupe Raspberry

Ingredients

Yogurt

Fresh Fruit – Blueberries, Raspberries, Cantaloupe

Granola – Can be store bought or make your own

Use old-fashioned rolled oats

½ cup chopped almonds

1/2 cup shredded coconut (unsweetened)

1/2 cup maple syrup

2 tablespoons vegetable oil

Pinch of salt

1 cup dried fruit (such as cranberries, raisins)

Recipe 2

Directions

Heat oven to 350° F. On a baking sheet, spread oats, almonds, coconut,

tossed with the maple syrup, oil, and salt.

Bake, tossing once, until golden and crisp, 25 to 30 minutes.

Add the dried fruit and toss to combine.

Prosciutto Melba Toast Honeydew Melon

Ingredients

Prosciutto ( cured Ham) sliced thin

Melba toast- Store Bought

Honeydew Melon

Recipe 3

Directions

Peel and slice melon into 1 inch sections

Wrap melon in Prosciutto slices or pile

onto melba toast

Soybean Hummus Pita Chips Tomato Black Olives

Ingredients

Package of soybeans, taken out of shell

¼ teaspoon cumin

Lemon juice

Optional sesame paste

Tortillas

Tomatoes

Black olives or favorite olives

Olive oil

Salt and pepper to taste

Recipe 4

Directions

Mash Soybeans ( best to use food processor)

While soybeans are being processed, add cumin

lemon juice, salt and pepper, and optional sesame

paste. Add a little olive oil and process till smooth.

You can buy tortilla chips, or slice tortillas into

triangles and quickly fry in a bit of olive oil till slightly

brown and crisp.

Chop tomatoes and olives and dress with olive oil and salt

and pepper to taste.

Egg Corn Tortilla Chips Pico de Gallo

Recipe 5

Ingredients

Eggs

Corn tortilla chips

Tomatoes, seeded and chopped

1 small white or red onion, finely chopped

1/2 cup cilantro leaf or parsley, chopped

Red peppers, seeded and finely chopped

Optional cucumbers finely chopped

Optional mushroom finely chopped

1 tablespoon lime juice

Salt and pepper to taste

Optional Jalapeno pepper to taste

Directions

Boil Eggs in the shell until hard, usually 12 minutes. Run under cold

water and peel away the shells.

Mix all vegetables together and dress with lime juice and salt and

pepper. Serve with tortilla chips.

Sausage & Egg Tortilla Wrap Lettuce Tomato and Peppers

Ingredients

Sausage, mild, sweet or spicy

Eggs

Olive oil

Tortillas

Lettuce

Tomato

Assorted Peppers

Recipe 6

Directions

Sauté sausage in non stick pan with a small amount of

olive oil usually 12 – 15 minutes until cooked through.

Once sausage is ready, beat eggs in a bowl and scramble in pan 2 minutes.

Chop lettuce tomato and peppers into slices.

Bring eggs and sausage peppers tomatoes and lettuce together

in Tortilla wrap for a morning sandwich, or enjoy separately.

Cheese Multigrain Crackers Grapes

Ingredients

Cheese, Swiss, Gouda, Provolone, or your favorite

Multigrain Crackers

Grapes, seedless, green or red.

Recipe 7

Directions

Slice cheeses into bite sized portions

Slice Grapes carefully in half or leave whole

Place cheese on Multigrain Crackers with half

grapes.

Avocado and Black Beans Whole Grain Wrap

Ingredients1 avocado, pitted 1 can black beans, drained and rinsed

1/2 tsp cumin1 plum tomato, diced

1/2 cup salsa1/4 cilantroFresh ground black pepper to taste1/4 cheddar cheese, shredded1/2 cup spinachWhole grain wraps

Directions1. In a medium bowl, mix avocado, black beans, cumin, tomato, salsa, cilantroand black pepper.

2. Add desired amount to the centre of the wrap, then add cheese and spinach.3. Roll the wrap and serve

Instead of salsa, chop tomato, a small onion, parsley and lemon juice, salt and pepperfor a fresh alternative. .

Recipe 8

Chick Pea Salad with Roasted Chicken Breast

Ingredients1/4 cup finely diced red pepper1/4 cup finely diced celery1/4 cup finely chopped cilantro1 Chick Peas2 limes1 tsp. honey1 tsp. Dijon mustard4 tbsp. olive oil1 baked chicken breast

Directions1. In a small bowl add lime juice, honey, mustard and olive oil. Whisk.

2. Dice avocado, add celery, cilantro and red pepper. Incorporate dressing made

in step 1

3. Serve with warm chicken breast. Use your favorite recipe or lightly salt and pepperchicken breast and bake covered for 30 minutes at 450 degrees.Then bake uncovered for 30 minutes.

Recipe 9

Tuna Salad Napa Cabbage Wrap with Quinoa Salad

Ingredients4 leaves of Napa cabbage1 can of tuna in spring water, drained4 tbls finely diced celery4 tbls light mayonnaise2 tbls Dijon mustard1 tsp finely chopped dill

Salt and pepper

Directions1. Add all tuna recipe ingredients (except Napa cabbage) in a small bowl. Mix well.2. Add salt and pepper to taste.3. Fill each Napa cabbage leaf with tuna salad and wrap.

1/4 cup quinoa

1/2 cup water1 teaspoon olive oil1/4 cup zucchini, cubed1/4 red pepper, sliced1/2 cup spinach1/4 cup red onion, sliced

4 spears of asparagus, chopped in 1" pieces

1/2 fresh orange, juicedPinch of coarse salt

Pinch of black pepper

Directions1. Follow package instructions for making quinoa2. Mix quinoa with vegetables to make salad or serve separately

Recipe 10

Beef with Rice, Broccoli and Bok ChoyIngredients100 g beef, flank steak or skirt steak1 tablespoon soy sauce1 tablespoon water2 teaspoons sugar1 teaspoon honey1 teaspoon sesame oil1 teaspoon fresh garlic, minced1/4 cup green onions, sliced finely1/4 small white onion, sliced thinly

1 teaspoon toasted sesame seeds

1/4 cup short grain or sticky rice1/2 cup water

1 teaspoon vegetable oil1 teaspoon sesame oil1 tablespoon fresh garlic, minced2 teaspoons fresh ginger, minced1 fresh orange, juiced1 cup broccoli, cut into bite sized pieces1 cup bok choy, cut into small bite size pieces

DirectionsDirections1. Combine all ingredients except for the beef in a mixing bowl and stir well todissolve the sugar

2. Add the beef and refrigerate 1 to 24 hours3. Heat up a non stick or cast iron pan or barbecue and grill beef to desireddoneness

Directions:1. Steam broccoli and bok choy until tender2. Heat oil and sesame oil in a non stick pan and add broccoli, bok choy, garlic,

and ginger3. Cook for 2 minutes and then add orange juice and reduce for 2 minutes more

Recipe 11

Hummus and Whole Wheat Crackers with Veg Sticks

IngredientsCrackers - whole wheat2 celery stalks2 carrots

1 cucumber1 red pepperCut vegetables into sticks1 can of chickpeas1/4 cup water2 tbls tahini2 cloves of garlic

1/2 tsp salt2 tbls extra virgin olive oil1 tsp cayenne pepper (optional)

Directions1. Drain and rinse chickpeas2. Add all ingredients to a food processor and pulse until smooth.3. Serve with vegetables

Recipe 12

Cheese with Mustard on Zucchini Slices French Stick

Ingredients

Cheese ( Swiss, Mozzarella, Gouda) , Sliced

1 1/2 tbsp. olive oil

1 tbsp. red onion, finely chopped

2 tsp whole-grain mustard

2 tbsp. fresh parsley, chopped

Ground pepper

Directions

1) In a bowl, mix all the ingredients together and add pepper to taste

2) Serve with sliced French stick, whole wheat crackers, Cucumber or Zucchini slices

Recipe 13

Turkey Pecans Cranberries and Green Beans

Ingredients

1/2 cup chopped, cooked turkey breast

1/2 cup cranberries

1/4 cup chopped toasted almonds, pecans, walnuts

1/8 cup diced celery

2 tablespoons mayonnaise

1 tablespoon honey

1-1/2 tablespoons chopped fresh parsley or basil leaves (or 1/2 teaspoons dried)

Green Beans

Olive oil

Salt and Peeper

Directions

1) In large bowl, stir together all ingredients except green beans

until well combined

2) Drizzle olive oil salt and pepper on fresh green beans.

Option blanch green beans in boiling water for 5 minutes and

cool with cold water , drain and Serve.

Recipe 14

Ingredients200 grams skinless chicken, cut in 1 inch strips2 tablespoons olive oil1/2 can coconut milk1 cup chicken stock1 cup baby bokchoy, quartered

1/2 red pepper, sliced1/2 medium carrot, sliced thinly2 stalks celery, sliced thinly1 medium onion, sliced thinly2 tomatoes, chopped2 leaves of kale, chopped fine1 tablespoon fresh garlic, minced1 teaspoon fresh ginger, minced or grated

1/4 cup fresh cilantro1 teaspoon coarse salt1/4 teaspoon black pepper1 tablespoons curry powder1 fresh lime, juiced and zested1/2 cup jasmine rice

Coconut Chicken Curry with Jasmine Rice

3/4 cup water

Recipe 15

Directions:1. Heat the oil in a heavy bottomed pot over medium low heat.2. Add the onions, carrot, celery, curry powder and kale and cook until soft,

roughly12-15 minutes

4. Add the garlic and ginger and cook until you can smell them, approximately 2-3 minutes5. Add the coconut milk and the chicken stock and bring to a simmer6. Add the tomatoes, red pepper, baby bok choy, lime juice and zest, cilantro,

and chicken7. Return the mixture to a simmer and cook until chicken is cooked, roughly 12-15 minutes more.

8. Add coarse salt and pepper and adjust the seasonings accordingly

9. Serve with jasmine rice

Grilled Lamb Chops with Greek Salad with Chick Peas

Ingredients8 lamb chops1 onion, finely chopped2 tbsp extra virgin olive oil1/4 of vinegar

1 tsp salt1 tsp black pepper

1 tbsp garlic, minced

Directions1. Using a resealable plastic bag, mix together all ingredients. Add lamb, let

marinate in the refrigerator for 2 hours.

2. Preheat barbeque to a medium high heat Can also be grilled under broiler in oven.

3. Remove lamb from marinade (discard marinade). Grill on each side for about 3

minutes.

Salad 1 head of Romaine lettuce torn3 large plum tomatoes, seeded and coarsely chopped1 English cucumber, coarsely chopped1 medium red onion, cut into rings1 small green pepper, diced¼ cup Chick Peas1/4 cup crumbled feta cheese

Directions for Salad1. Whisk all dressing ingredients together and set aside

2. Place all salad ingredients in a large bowl and toss with dressing.

3. Sprinkle cheese

Recipe 16

Ingredients200 g beef, flank or skirt steak1 teaspoon vegetable oilPinch of coarse saltPinch of black pepper

1 tablespoon fresh garlic, minced, app. 2 cloves

1/2 teaspoon fresh ginger, minced or grated2 tablespoons soy sauce, reduced salt1.5 tablespoons honey2 tablespoons rice wine vinegar1/3 cup water

2 tablespoons cornstarch1 tablespoon canola oil1 medium onion, sliced1 red pepper, sliced in strips1 yellow pepper, sliced in strips1 cup snow peas1/2 cup brown basmati rice

3/4 cups water

Directions1. In a non stick or cast iron frying pan, heat oil to medium heat2. Coat chicken lightly with vegetable oil and season with coarse salt and pepper

and put into the heated frying pan

3. When chicken is cooked, using a meat thermometer making sure it reaches

165F, remove from pan about 20 minutes.

4. Add remaining oil and onion, peppers, snow peas, garlic and ginger. Cook at

medium heat stirring frequently for 5 minutes

5. In a bowl whisk corn starch with water until thoroughly combined, then add soy

sauce, honey, and rice wine vinegar.

6. Add chicken and liquid mixture back to the pan and cook for 5 minutes more,

stirring often until the sauce is thickened.

7. Serve with brown basmati rice

Honey Garlic Beef Stir Fry with Rice

Recipe 17

Ingredients4 oz. salmon filet1 teaspoon lemon juice1 tablespoon fresh dill, chopped2 tablespoons yogurt1 teaspoon maple syrupPinch of coarse saltPinch of black pepper1/4 lb. asparagus, steamed1/2 cup brown basmati rice3/4 cup water

Directions1. Using a non stick frying pan, heat to medium high2. Season salmon with coarse salt and black pepper3. Sear salmon skin side down for 3-4 minutes without touching, the skin should

become crisp

4. Flip the salmon and cook for 1-2 minutes for medium to medium rare salmon.5. Mix lemon juice, fresh dill, maple syrup, and yogurt in a bowl and then drizzle

over the salmon while hot

Pan Seared Salmon with Lemon Dill Sauce,

Steamed Asparagus, and Brown Basmati Rice

Recipe 18

Grilled Chicken Fajita with Mexican SaladIngredientsGrilled Chicken Ingredients2 chicken breasts, app. Sliced into strips

1/2 white onion, sliced1/2 red pepper, sliced1/2 green pepper, sliced1 teaspoon fresh garlic, minced1 tablespoon olive oilPinch of coarse saltPinch of black pepper1/4 cup salsa1 tablespoon sour cream1 flour tortilla, white or whole wheat1 tablespoon guacamole

Guacamole Ingredients2 avocados, halved, seeded, and peeled1/4 cup cilantro, leaves cut, stems minced

2 tablespoons fresh lime juice1/2 teaspoon fresh garlic, minced2 tablespoons red onion, minced2 pinches of coarse salt2 pinches of black pepper1/4 cup tomato, diced

Mexican Salad Ingredients

2 cups shredded white cabbage1/4 cup carrot, sliced thinly1/3 cup red onion, sliced thinly1/2 cup cilantro, leaves cut, stems minced

1/2 jalapeño, minced2 tablespoons olive oil2 tablespoons fresh lime juice1/4 teaspoon coarse salt

DirectionsFajita Directions1. Place sliced chicken into a non stick frying pan and cook at medium high heat

until just cooked, approx.. 2-3 minutes

2. Remove chicken and add olive oil and when hot add onions, garlic and bell

peppers.3. Sauté vegetables until softened slightly and then return chicken to pan andtoss together, season with coarse salt and black pepper

4. Spoon sour cream, guacamole and salsa on tortilla in lines down the tortilla5. Spoon 1/4 mixture on top of tortilla and roll up

Guacamole Directions:1. Combine ingredients and mix together

Mexican Salad Directions:1. Combine vegetables2. Mix dressing in a small bowl and pour over vegetables.

Recipe 19

Shrimp and Cashew Stir Fry with Rice Noodles

Ingredients24 medium shrimp1 tbls sesame oil2 tbls coconut oil1 garlic clove, minced1 tbsp. spoons of fresh ginger root, minced2 green onions, sliced2 tbls of cornstarch3/4 cup los sodium chicken brothBaby Corn,

Snow Peas

1/4 cup cashews

1/4 cup teriyaki sauce

Directions1. Heat a large skillet or wok to a medium high heat. Add coconut oil and sesame

oil.2. Cook shrimp, remove and set aside.3. Add Asian vegetable mix, green onions, ginger root, garlic and teriyaki sauce.4. Stir cornstarch into the chicken broth and add to the skillet.5. When sauce has thickened, return the shrimp and add cashew, stir.6. Serve on a bed of rice noodles

Recipe 20

2 garlic cloves, mincedjalapeno peppers optional

1 large Sweet Potato, peeled and cubed1 medium zucchini, stem ends trimmed and cut into small dice¼ cup corn kernels frozen or canned3-4 mushrooms1 tablespoons chili powder

1 tablespoon ground cumin1 1/4 teaspoons salt1/4 teaspoon cayenne4 large tomatoes, peeled, seeded and chopped1 can black beans1 can red kidney beans1 can chickpeas1 can tomato sauce1 cup vegetable stock1/4 cup chopped fresh cilantro leaves

Diced avocado, garnishChopped green onions, garnish

Directions1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell

peppers, garlic, and jalapeno peppers, and cook, stirring, until soft, about 3 minutes.

2. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the

vegetables give off their liquid, about 6 minutes.

3. Add the chili powder, cumin, and cayenne, and cook, stirring, until fragrant,

about 30 seconds. Add the tomatoes and stir well.

4. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a

boil.

5. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20

minutes.

6. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

7. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the

chili into the bowls over the rice. Top each serving with a dollop of sour creamand/or spoonful of avocado.

Vegetarian ChiliIngredients2 tablespoons olive oil1 medium onions, chopped1 red bell pepper, chopped

Recipe 21

Apple Cranberry Muesli

Ingredients

2 medium apples, grated

1/2 cup apple juice

1/2 cup dried cranberries

cups large flaked oats1 tablespoon flax seeds1 tablespoon sunflower seeds

1/4 teaspoon ground cinnamon2 tablespoons maple syrup

1 cup yogurt1/4 lime, juicedPinch of coarse salt

Directions1. Grate apples, stopping when you get to the core, add lime juice to prevent discolouring.

2. Add dried cranberries, oats, flax seeds, cinnamon, apple juice, and yogurt and refrigerate

1 hour or overnight.

3. Stir in sunflower seeds, salt, and maple syrup

4. Serve with mixed berries and/or nuts

Recipe 22

Nuts and Seeds Trail Mix

Ingredients1 cup raw walnuts1 cup raw almonds1 cup naturally roasted cashews1 cup raw sunflower seeds1/2 cup sesame seeds1/2 cup chopped dates, pitted

Directions1. Mix all ingredients together2. Store in an air-tight container in the refrigerator

Recipe 23

Ingredients1 head kale2 tbls extra virgin olive oil

Sea salt, for sprinkling

Directions1. Wash and dry kale thoroughly. Remove the ribs and cut into 1 ½ inch pieces.2. Toss with olive oil and spread on baking sheet. Sprinkle with salt.3. Bake in a 275 F oven for about 20min.4. Kale should be crisp

Kale Chips

Recipe 24

Apple Slices with Nut Butter

IngredientsApples – Your Favorite or try something new4-6oz Nuts – Your choice, try Almonds, PeanutsCashews or Pecans

Directions

Slice Apples into slices or wedges.

You can use one type of nut or a mix. You can process raw nuts or for try spreading nuts on a baking tray and baking for 10 min at 350 degrees.In a food processor, process nuts until smooth or desired consistency.

Try adding a touch of maple syrup or vanilla extract.Spread Nut Butter on each slice of apple for a healthy and nutritious snack.

Recipe 25

Broccoli and Cauliflower Heads with Roasted Red Pepper Dip

IngredientsBroccoliCauliflowerRed PeppersSalt and Pepper to Taste

DirectionsBreak apart Broccoli and Cauliflower flowers into bite sized piecesRoast red peppers in oven 350 for 30 minutesPuree and add salt and pepper to taste. You can add olive oil and garlic salt if desired.

Recipe 26

Fruit Salad

Ingredients1 cup fresh blue berries1 cup fresh sliced strawberries1/2 cup fresh raspberries1/2 cup fresh blackberries1 cup fresh pineapple, cubed

Directions1. Mix all ingredients in a bowl, keep refrigerated and covered until used.

Recipe 27

Cocoa Energy Bites

Ingredients2 tablespoons coconut oil, melted3 tablespoons unsweetened cocoa powder2 tablespoons honey1 teaspoon vanilla extract1/4 cup almond or hazelnut butter1/4 cup finely ground sunflower seeds

1/2 cup unsweetened shredded coconut

additional coconut and seeds to roll the balls in

Directions1. Combine coconut oil, cocoa powder, honey, vanilla and nut butter; mix well.2. Stir in the remaining ingredients until well-blended. Shape/roll into ¾ inch

balls and then roll in additional coconut.

Recipe 28