Ingredients (6-8 servings)

• 4 tbsp natural peanut butter (swap for almond nut butter or sunflower butter if preferred)
• 3 tsp date sugar (swap for coconut sugar if needed)
• 1/4 cup almond flour
• 1 tsp date syrup (swap for honey if needed)
• 1 1/4 cup dark chocolate chips

Instructions

1. In a bowl, mix together the peanut butter, date sugar, almond flour, and date syrup until a cookie dough texture forms.
2. Using a muffin tin, fill up 6 – 8 holders with disposable liners.
3. Roll your cookie dough mixture into round disks and place them in the muffin tin holders.
4. On the stove, heat up a pot of water until it starts to simmer.
5. In a heat safe bowl, add in the dark chocolate. Carefully hold the heat safe bowl over the water to warm the chocolate.
6. Once warmed, pour the chocolate on top of each of the cookie dough disks.
7. Place the muffin tin in the freezer for 1 hour before enjoying.
8. Store in the freezer for up to one week (but they probably won’t last any more than a few days because they are so delicious!)

Ingredients for the base (per 1 serving)

• 1/4 cup water
• 1 scoop vanilla protein powder (I prefer Kion)
• 1 frozen banana
• 1/2 cup frozen blueberries
• 1 handful frozen greens
• 1 tsp peppermint extract
• 1 tsp cacao powder

Ingredients for the topping

• 1/4 cup nuts or 2 tbsp almond butter
• 1/4 cup granola

Instructions

1. In a blender, add all of the base ingredients and blend until combined.
2. Top with nuts or almond butter and granola.
3. Enjoy!

Pro tip: The frozen banana and blueberries are what make this smoothie extra creamy. I prefer to peel ripe frozen bananas and throw them in the freezer the night before I make a smoothie.

A bonus is that these protein pancakes are both gluten and dairy free. Depending on the protein powder and sides you use, this can be vegetarian/vegan friendly as well.

Ingredients per 4 servings

• 2 cups rolled oats
• 2 scoops vanilla protein powder (I use Kion)
• 2 bananas, peeled
• 1 cup nut milk
• 2 tsp baking powder
• 1 tsp cinnamon
• Top with frozen blueberries, almond butter, maple syrup, or anything else you like

Directions

1. Blend oats: In a blender, first blend up the oats to make a flour consistency. (I love my Vitamix, but any blender will do)
2. Add in all ingredients: Add in the protein powder, baking powder, cinnamon, bananas, and nut milk. Blend until combined.
3. Cook pancakes: Heat a pan with avocado oil on medium heat. Once warm, pour the pancake batter onto the pan. Continue to make 8 small/medium pancakes.
4. Cook additional sides: If you want to add a side, I recommend scrambling some eggs or sausage.
5. Serve: Once the pancakes are ready, top with frozen blueberries, almond butter, maple syrup, or anything else you like. Enjoy!

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Please note that the information provided here is for general knowledge only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qual

Ingredients per 4 servings

• 1 lb of boneless, skinless chicken thighs
• 1 pack asparagus, washed and chopped
• 1 lemon, juiced
• 2 tbsp EVOO
• 4 russet potatoes, washed and cubed
• Spices: salt, pepper

Directions

1. Preheat: Preheat your oven to 400°F and the air fryer to 400°F for the crispy potatoes.
2. Prep the potatoes: Wash and chop the potatoes into cubes. Place in a bowl of room temperature water for about 5 minutes to remove the excess starches.
3. Prep the asparagus: Wash and chop the asparagus to make smaller pieces.
4. Add to sheet pan: Add chopped asparagus and chicken thighs to sheet pan with parchment paper layered on the bottom. Mix with 1 tbsp olive oil, lemon juice, salt, and pepper.
5. Add to air fryer: Add cubed potatoes to air fryer and mix with 1 tbsp olive oil, salt, and pepper.
6. Cook: Bake sheet pan items at 400 F in the oven for 25 minutes. Roast potatoes in air fryer at 400 F for 20 minutes, flipping halfway through.
7. Serve: Each plate will have 1 – 2 chicken thighs, along with some roasted potatoes and asparagus. Enjoy!

Remember, eating healthy doesn’t have to be complicated and grace & greens is here to make it easier for you with healthy recipes, grocery guides, and more.

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Please note that the information provided here is for general knowledge only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.

Ingredients for 4 servings

• 1 lb lean ground turkey (or edamame/tofu for a vegetarian option)
• 1 bag cabbage slaw
• 2 zucchinis, sliced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp sesame oil, for cooking
• 1/4 cup coconut aminos, for cooking
• 4 tbsp crunchy chili oil, for special sauce topping
• 2 tbsp avocado mayonnaise, for special sauce topping
• Spices: salt, pepper, garlic powder, onion powder, ginger powder

Instructions:

1. Cook the aromatic veggies with turkey: In a large pan, cook the onions and garlic ground turkey over medium heat until browned with sesame oil. Season with salt, pepper, garlic powder, onion powder, and ginger powder.
2. Chop and add veggies: Add the zucchini to the pan. After a few minutes, add in the cabbage slaw. Cover with a lid and cook until softened, about 5-7 minutes.
3. Add some flavor: Pour in the coconut aminos and cook for another 3 -5 minutes, until all is combined and soft.
4. Mix the special sauce: While the mixture is cooking, take a separate bowl and combine the avo mayonnaise and crunchy chili oil.
5. Serve: Once cooked, scoop the mixture into a bowl and top with special sauce. Enjoy!

Remember, eating healthy doesn’t have to be complicated and grace & greens is here to make it easier for you with healthy recipes, grocery guides, and more.

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Please note that the information provided here is for general knowledge only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.

Ingredients for 4 servings

• 1 rotisserie chicken (for a vegetarian option, swap with chickpeas, tofu, or tempeh)
• 1 box (32 oz) chicken bone broth (or vegetable broth for a vegetarian version)
• 1 box (8 oz) gluten-free pasta (I love the Jovial brand)
  • For Whole 30, sub for potatoes
• 2 large carrots, peeled and sliced into rounds
• 2 stalks celery, sliced into half-moons
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 lemon, juiced
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper

Instructions:

1. Chop & sauté the veggies: Once you have chopped and prepped your ingredients, take a large pot, heat the olive oil over medium heat. Add the diced onion, shallots, carrots, and celery.
2. Add the spices: Stir in the minced garlic, dried thyme, paprika, and a pinch of salt and pepper. Squeeze in the juice of entire lemon as well.
3. Add broth and simmer: Pour in the broth (or vegetable broth), and bring the soup to a simmer. Cook for 10 minutes.
4. Add pasta: Stir in the gluten-free pasta and cook according to package instructions (typically 7-10 minutes).
5. Shred and add the chicken: While the soup simmers, remove the skin from the rotisserie chicken and shred the meat. Add the shredded chicken to the soup, stirring to incorporate. Let it heat through for 2-3 minutes.
6. Enjoy!

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Please note that the information provided here is for general knowledge only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.

Ingredients per 4 servings

• 1 lb lean ground turkey (sub for black beans or tofu for a vegan option)
• 1 pack almond flour tortillas (corn/flour tortillas also work – the Siete brand is my favorite!)
  • Swap for large lettuce leaves if you are on Whole 30!
• 1 pack cherry tomatoes, washed
• 3 mixed bell peppers, washed and sliced
• Spices: taco seasoning (Check out this recipe if you want to make your own, but store bought works just fine!)
• 2 avocados, washed and sliced, for topping
• 1 lime, washed and squeezed as a topping
• 1 can of salsa, for topping
• 1 tbsp Extra Virgin Olive Oil (EVOO), for cooking

Directions

1. Cook the Turkey: Heat the olive oil in a large skillet over medium heat. Add the ground turkey with the taco seasoning, breaking it up as it cooks.
2. Add Veggies: Push the cooked turkey to one side of the pan. Add the sliced bell peppers and tomatoes to the other side, stirring occasionally. Sauté for 4-5 minutes.
3. Warm Tortillas: While the turkey and veggies finish cooking, warm the tortillas in the microwave for 15-20 seconds.
4. Assemble the Tacos: Spoon the mixture into each tortilla. Top with fresh avocado slices, a squeeze of lime juice, and salsa if that’s your jam.
5. Enjoy!

Remember, eating healthy doesn’t have to be complicated and grace & greens is here to make it easier for you with healthy recipes, grocery guides, and more.

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For more content and tutorials from grace & greens, check out TikTok, Instagram, or YouTube. Did you make this recipe? Tag me on social media, I would love to see it!

Please note that the information provided here is for general knowledge only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.

I make mine in individual containers, so that’s why you see the per serving option, however you can prep all at one time. (I love these jars to prep with!)

Take a look at how I prepped my oats here.

Ingredients per 1 serving

• 1/2 cp rolled oats
• 1 tbsp chia seeds/flax seeds
• 1 scoop vanilla protein powder (I use Kion)
• 1/4 cp water (or milk if you prefer)
• 1/4 frozen blueberries (or other berries if you prefer)
• Top with 2 tbsp almond butter in the morning

Directions

1. Add the rolled oats, seeds, protein powder, water into a container. (If you are prepping for multiple days, the ingredient list above is per serving.)
2. Stir until combined and close the container.
3. Place in the fridge overnight.
4. In the morning, pull out one container and top with frozen blueberries and almond butter.
5. If you prefer it warm, pull out one container and heat it in the microwave for 45 seconds. Once it is done, top with frozen blueberries and almond butter.
6. Enjoy!

Remember, eating healthy doesn’t have to be complicated and grace & greens is here to make it easier for you with healthy recipes, grocery guides, and more.

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Please note that the information provided here is for general knowledge only and should not be considered as personalized nutrition advice. I am not a registered dietitian and cannot provide medical or dietary guidance for specific health conditions. Always consult with a qualified healthcare professional before making any significant changes to your diet.

The key here is to use a small amount of liquid and frozen fruits/veggies to achieve the right consistency. If you don’t like strawberries, swap them for any other frozen berry.

Just a reminder that this is a complete meal if you have a balance of protein, carbs, and healthy fats. Make sure you include protein powder and nuts/almond butter so that it you will stay full until your next meal.

Ingredients per 1 serving

• 1/2 cup water (or nut milk if desired)
• 1 frozen banana (do yourself a favor and peel a bunch of ripe bananas and throw them in a bag in the freezer; check out this video for a tutorial)
• 1 scoop vanilla protein powder (I use Kion)
• 1 cup frozen strawberries
• 1 handful of greens (I usually buy a big container of spinach and throw it in the freezer)
• 1 Blender Bomb (Use code: GRACE02631 for 20% off your order here for 20% off your first order)
• Nuts or almond butter, to top

Directions

1. In a blender, first add your liquid. (I love my Vitamix, but any blender will do)
2. Next add in any powders. For this recipe, I am using protein powder.
3. Add in a handful of frozen greens, along with a frozen banana and frozen strawberries.
4. Throw in your Blender Bomb if you are feeling extra fun!
5. Blend it all together and you have a thick and creamy sweet vanilla smoothie.
6. Pour it in a glass and top with mixed nuts or almond butter. (I love these containers here)

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Ingredients

• 1.5 lb sockeye salmon filet (fresh is preferred here)
• 2 bushels of broccolini, washed and dried (regular broccoli works as well)
• 2 cups of white rice, rinsed and cooked (or any other type of rice)
• 4 cloves of garlic, minced, for glaze
• 2 tbsps crunchy chili oil, for glaze (I prefer the Trader Joe’s brand and it is inexpensive)
• 1/2 tbsp honey, for glaze (sub for coconut aminos Whole 30)
• 1 tbsp Extra Virgin Olive Oil (EVOO), for broccolini
• 1 lemon, juiced and sliced, for glaze and topping
• Spices: salt, pepper to taste

Directions

1. Start by preheating the oven to 400 F and washing the broccolini. This is also a great time to rinse the rice and place it to cook.
2. Throw the broccolini on a sheet pan with parchment paper, drizzle with EVOO and about 1/2 tsp of salt, then mix it all around.
3. Next, place the whole sockeye salmon fillet onto the sheet pan with the broccolini surrounding it.
4. In a separate small bowl, mix the glaze: minced garlic, crunchy chili oil, and honey.
5. Rub the glaze across the whole filet before placing in the oven for 15 minutes.
6. Take it out and you have 4 servings of lean protein and greens, with a side of white rice to enjoy.

Remember, eating healthy doesn’t have to be complicated and grace & greens is here to make it easier for you with healthy recipes, grocery guides, and more.

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