Roasted Red Pepper Vinaigrette

Yield: 3/4 cup

1 red bell pepper

1 tbsp balsamic vinegar

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp dijon mustard

1 shallot, minced (about 1 tbsp)

1 clove garlic, minced

1/2 cup olive oil

salt and pepper, to taste

1. Preheat oven to 450F, or prepare grill for cooking.

2. Slice red pepper in half, de-seed, remove stem, and brush with olive oil.

3. Roast pepper either in the oven or on the grill (about 25 mins in the oven, 10 to 15 mins on the grill). The skins should be completely wrinkled and charred.

4. Transfer pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, reserving juices.

5. Place all ingredients in a high-speed blender. Puree until smooth.

http://www.wholesomelicious.com/roasted-red-pepper-vinaigrette/

Zucchini Apple Pancakes

Yield: 8-10 small pancakes

2-3 tbsp almond butter (or sub any nut butter)

1 tbsp honey (or maple syrup)

3 eggs

1 small zucchini, grated

1 small apple, grated

3 sprigs of fresh thyme, chopped

1 cup almond flour

1/2 tsp baking powder

1/2 tsp salt

2 tbsp coconut oil

1. In a medium bowl, combine almond butter and honey.

2. Add eggs one at time, stirring to combine thoroughly with almond butter mixture.

3. Add zucchini, apple, and thyme. Stir to combine.

4. Add almond flour, baking powder, and salt. Stir to combine.

5. In a non-stick pan, heat coconut oil over medium heat. Drop 1/4 cup of batter into the pan and cook about 3 to 4 minutes per side.

https://hormonesbalance.com/recipes/almond-flour-zucchini-apple-pancakes/

Chai Spice Energy Balls

Yield: 12

2/3 cup shredded coconut

2/3 cup almonds

1 cup medjool dates, pits removed

1/4 cup almond butter

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp allspice

1/2 tsp salt

1/4 tsp ground black pepper

1. Toast 3 tablespoons of shredded coconut until lightly browned.

2. In a food processor, pulse almonds and remaining shredded coconut in a food processor until completely ground. Remove from bowl and set aside.

3. Add the dates and pulse until only small bits remain.

4. Add almond and coconuts back to the food processor along with remaining ingredients (except the toasted coconut). Blend until all ingredients are combined into a dough-like consistency.

5. Roll dough into a balls in your hands. Roll each ball in the toasted coconut.

6. Store in the refrigerator in a glass container.

https://www.mindbodygreen.com/0-23193/these-chaispiced-energy-balls-will-be-your-new-favorite-snack.html

Chicken Souvlaki Skewers

Yield: 4 servings

3-4 chicken breasts

3 tbsp oregano

1 tbsp garlic, minced

3 tbsp olive oil

1/4 cup lemon juice

1/2 tsp ground cumin

2 tbsp parsley, chopped

1/2 tsp chili flakes

salt and pepper

1. In a large bowl, combine all ingredients except chicken. Mix well.

2. Cut chicken into 1-2 inch pieces. Add pieces to marinade, and stir to coat. Marinate for 30 minutes, or overnight.

3. Preheat oven to 400F. Line a baking sheet with parchment paper.

4. Skewer chicken onto pre-soaked skewers. Place on prepared baking sheet.

5. Bake for 5 to 7 minutes on each side or until chicken is cooked through.

https://www.chefdehome.com/recipes/772/chicken-souvlaki

Citrus Vinaigrette

Yield: 1 1/2 cups

1 small shallot, finely chopped

3/4 cup olive oil

1/4 cup Champagne vinegar or white wine vinegar

1 tsp dijon mustard

3 tbsp lemon juice

2 tbsp orange juice

1 tbsp lime juice

zest of 1 lemon

salt and pepper

1. Combine all ingredients in a small jar and shake to blend.

https://www.bonappetit.com/recipe/citrus-vinaigrette

Cucumber Tahini Dressing

Yield: 1 cup

1 cup cucumber, roughly chopped

5 tbsp tahini

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/4 tsp salt

2 tbsp water

1. Combine all ingredients in a high-speed blender and blend until completely smooth.

2. Store leftovers in an airtight container in the fridge for up to a week.

https://detoxinista.com/creamy-cucumber-tahini-salad-dressing-vegan/