All the pad Thai ingredients but no cooking required! Perfect summer dish to beat the heat and load up on flavor and fresh summer veggies!

Prep Time: 15 minutes| Difficulty: Very Easy | Serves 8

Ingredients

• 1 150g pkg enerjiVe™ super soy ribbons OR your favorite wide brown rice noodles , cooked
• 1 cup carrot ribbons
• 1 cup zucchini ribbons
• 1 red pepper, thinly sliced
• 1 cup bean sprouts
• ½ cup sliced green onions
• ¼ cup each: finely chopped fresh basil and cilantro

Dressing

• ¼ cup sunflower oil
• ¼ cup orange juice
• 2 tbsp. each:  soy sauce (gluten Free) and lime juice
• 1 tbsp. finely minced fresh ginger
• 1 tsp. sesame oil
• 1 tsp. garlic chili sauce

Topping

• 2 slices (44g) enerjiVe™ Orange Apricot  ZING quinoa snack crisps, chopped finely in food processor

Directions

1. In a large serving bowl combine noodles, carrots, zucchini, pepper, sprouts, onions and fresh herbs.
2. In medium bowl, whisk together sunflower oil, orange juice, soy sauce, lime juice, ginger, sesame oil and garlic sauce.
3. Before serving, drizzle salad with dressing, toss well and top with crushed ZING pieces and crumbs. Serve immediately.

*TIP

To make veggie ribbons, use a vegetable peeler and peel veggie lengthwise from top to bottom. Keep peeling until veggie is thin and limp. Watch your fingers!

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Crunchy and naturally sweet, this dessert-like pizza will keep you smiling and jiving all morning long. Keep extra maple yogurt in the refrigerator for dunking fruit and extra crisps.

Maple Yogurt Spread: (makes approx. ½ cup)

½ cup cashew butter

2 tbsp. freshly squeezed lemon juice

2 tbsp. maple syrup

1 tbsp. water

1 slice (22g) enerjive™ Lemon Berry BURST Quinoa Snack Crisp

1 large strawberry, sliced

6 blueberries

Fresh mint, minced

Directions

1. Place cashew butter, lemon juice, maple syrup and water in a high speed blender and blend until smooth, adjust texture with additional water if necessary.
2. Spread 1 tbsp cashew mixture onto enerjive™ Lemon Berry BURST Quinoa Snack Crisp and top with your favorite fruit and mint.
3. Enjoy

*Tip

Try making your own cashew butter by blending 2 cups of soaked cashews and 1 tbsp. melted coconut oil in a food processor. Add a little bit of each ingredient at a time processing until smooth. Store in the refrigerator

Cozy Summer Berry Crisp

Gluten and Dairy free, this fabulous crisp will trick even the pickiest of eaters! Make in individual ramekins or an 8×8 baking pan for a perfect seasonal dessert.

Filling:

½ tsp. coconut oil

3 cups mixed berries

2 Tbsp. arrowroot starch

1 tbsp. freshly squeezed lemon juice

Topping:

2 1/2 cups walnuts

2 bars (44g) enerjive™ COZY Quinoa Snack Crisps

1/3 cup coconut oil, melted

1/4 cup honey

1 tsp. cinnamon

Directions:

1. Preheat oven to 375F. Grease an 8×8 pan with coconut oil.
2. In a large bowl, combine berries, arrowroot, and lemon juice. Transfer into greased pan.
3. Using a food processor, pulse together walnuts, enerjive™ COZY Quinoa Snack Crisps, coconut oil, honey and cinnamon, just until roughly chopped. Mixture should resemble crumble or granola.
4. Pour topping mixture evenly over berry mixture in pan.
5. Bake for 30 min or until golden brown.
6. Let stand for 10 min before serving.

*Tip

You can use any fruit that you would like in this yummy dessert recipe. Try using what’s in season like a berry crisp for the summer time like above, apples in the fall, winter cranberries, or fresh rhubarb for spring.

Summer fun is about sitting reading your favorite book, watching the kids splash off the dock, what could make it any better?

Try these easy and oh by the way there healthy too recipes to help you entertain kicked back!

OH-MY Dijon Chicken Skewers with Creamy Dill Dipping Sauce (Dairy & Gluten Free)

These easy, whip together skewers are the perfect solution for a busy weeknight or an elegant Cocktail party. Simplicity is key.

1 lb. boneless skinless chicken breast cut into strips (1-inch x  2–inch)

2 tbsp. Dijon mustard

4 bars (88g) enerjive™ Oh-MY! Original Quinoa Snack Crisp, finely chopped in food processor to resemble bread crumbs

12 bamboo skewers, soaked in water

Directions:

1. Preheat oven to 375F.
2. Brush each piece of chicken with Dijon mustard, then coat in enerjive™ Quinoa Snack Crisp crumbs
3. Insert skewer and place on parchment -lined baking sheet.
4. Bake for 15 minutes or until golden and no longer pink in the middle.
5. Serve with dipping sauce.

Dill Dipping Sauce

Creamy yet Dairy FREE!

½ cup cashew butter

2 tbsp. freshly squeezed lemon juice

1/2 tsp. sea salt

2 tbsp. fresh dill, minced

Directions

1. Place cashews butter, water, lemon juice, and sea salt in a high speed blender and blend until smooth.

1. Transfer mixture into a bowl and stir in fresh dill.
2. Enjoy with Crispy enerjive™ OH-MY Dijon Chicken Skewers.

*TIP

Use enerjive™ Oh-MY! Original Quinoa Snack Crisp crumbs as a breading for any of your favorite meats, zucchini sticks, or onion rings.

ZINGy Pad Thai Salad

All the pad Thai ingredients but no cooking required! Perfect summer dish to beat the heat and load up on flavor and fresh summer veggies!

1 27g pkg wide rice noodles, cooked

1 cup carrot ribbons

1 cup zucchini ribbons

1 red pepper, thinly sliced

1 cup bean sprouts

½ cup sliced green onions

¼ cup each: finely chopped fresh basil and cilantro

Dressing:

¼ cup sunflower oil

¼ cup orange juice

2 tbsp. each:  soy sauce (gluten Free) and rice vinegar

1 tbsp. finely minced fresh ginger

1 tsp. sesame oil

1 tsp. garlic chili sauce

Topping:

2 slices (44g) enerjive™ Orange Apricot  ZING quinoa snack crisps, chopped finely in food processor

Directions:

1. In a large serving bowl combine noodles, carrots, zucchini, pepper, sprouts, onions and fresh herbs.
2. In medium bowl, whisk together sunflower oil, orange juice, soy sauce, vinegar, ginger, sesame oil and garlic sauce.
3. Before serving, drizzle salad with dressing, toss well and top with crushed ZING pieces and crumbs. Serve immediately.

*TIP

To make veggie ribbons, use a vegetable peeler and peel veggie lengthwise from top to bottom. Keep peeling until veggie is thin and limp. Watch your fingers!

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This take on the go clean snack is a  perfect pick me up to keep your blood sugar from crashing  and great within an hour post workout!  The black beans provide alkalizing protein while the carrots give you a blast of beta carotene to bolster immunity.  The trio is rounded by anti-inflammatory cumin which will help your muscles repair for your next workout!

Prep 15 Mins| Cook Time 20 Mins | Ready in 30 Min| Makes 4 Patties

Ingredients

• 1 tsp coconut oil
• 1 ( 16 oz) can black beans, drained and rinsed
• ½ green bell pepper, diced
• ½ onion , diced
• 1 carrot, shredded
• 3 cloves garlic, minced
• ¼ cup flax emulsion ( 1 cup ground flax seeds, 3 cups water; bring to a simmer until thickened 2 minutes, put remainder in ice cube trays and freeze ¼ cup = 1 egg)
• 1 Tbsp chili powder
• 1 Tbsp curry powder
• 1 Tbsp cumin
• 1 tsp thai chili sauce or hot sauce
• ½ cup enerjiVe™ quinoa crisps crumbs or your favorite crisp crumbs ( grind in mini food processor or crush in ziplock bag)

Directions

1. Preheat oven to 375 degrees F (190 degrees C), and lightly spread 1 tsp coconut oil over a baking sheet
2. In a medium bowl, mash black beans with a fork until thick and pasty
3. In a food processor, add bell pepper, onion , carrots, and garlic .  Pulse until finely chopped.  Add mashed black beans.
4. In a small bowl, stir together flax emulsion, chili powder, cumin, curry and chili sauce.
5. Stir the flax emulsion mixture into the mashed beans. Mix in enerjiVe™ quinoa crisps  crumbs or your favorite baked crisp crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. Place patties on baking sheet, and bake about 10 minutes on each side.

TIP: To punch more protein simply add a scoop of a high powered protein powder!  I always multiply this recipe X 4 to cover my family with a few extra to freeze!

Amount Per Serving  Calories: 198 | Total Fat: 3g | Cholesterol: 53mg

 Naturopathic Dr Joel

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• 2 cups Cooked millet
• 1 10-oz package of tofu, Diced
• 3/4 cups Chopped snow peas
• 3/4 cups Frozen peas, thawed
• 1 8-oz can sliced water chestnuts
• 1/2 cups Chopped scallion
• 6 tbs Mirin or dry sherry
• 3 tbs Soy sauce
• 1 1/2 tbs Rice or cider vinegar
• 1 Clove garlic, minced
• 1 ts Sugar (or other sweetener)

Directions

1. In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion.
2. In a small bowl, stir together the mirin, soy sauce, vinegar, garlic, and sugar.
3. Pour over the salad and toss to combine.

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This salad will keep them coming back for more, refreshing in the summer paired with enerjiVe® protein bean noodles makes a complete meal. You can use it in wraps the next day. The indoles in the cabbage help to detoxify excess estrogens helping to balance hormones.  Research shows that cranberries contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases. To save on time you can also purchase cabbage that is already shredded and simply add the rest!

Ingredients

• • 2 cups finely shredded green cabbage
  • 2 cups finely shredded red cabbage
  • 1 cup daikon radish, cut into matchsticks
  • ½ cup apples, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • ½ cup red onion
  • ½ cup thinly sliced sugar snap peas
  • ½ cup bean sprouts
  • ½ cup minced fresh cilantro
  • 2 tbsp cashews
  • ¼ cup dried cranberries
  • 2 tbsp black sesame seeds

Dressing

• • ½ cup lemon juice
  • ¼ cup rice vinegar
  • 3 tbsp apple juice
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp peeled and minced fresh ginger
  • 2 garlic cloves, minced or pressed
  • ½ tsp cayenne pepper

Directions

• 1. Toss green cabbage, red cabbage, apples, carrot, onion, sugar snap peas, cilantro , cranberries, sesame seeds and cashews into a large bowl. Quicktip- you can buy ready shredded cabbage in your local grocery store to save time.
  2. For the dressing, add lemon juice, rice vinegar, apple juice, soy sauce, sesame oil, ginger, garlic and cayenne pepper in a mason jar. Cover with the lid shake , pour over the slaw just before serving.

Adapted From The Cancer Project, Dr Barnard www.cancerproject.org
Each Serving: 139 calories, 4.8g fat, 23.2g carbohydrates, 4.51g fiber, 3.8g protein

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