ADED Community Cookbook

WELCOME!
Hey, its Yuri Elkaim, curator of The All-Day Energy Diet

Community Cookbook that you hold in your hands.
What youll find in the following pages is an assembly
of close to 70 energizing recipes from some of the
nutrition industrys leading experts including myself (obviously :), JJVirgin, Cynthia Pasquella, Ben
Greenfield, Tana Amen, and many others.
These recipes fall within the guidelines of The AllDay Energy Diet. As such, they are gluten and dairyfree, very low in sugar, and chock-full of vital nutrients. So theyre perfect for you if youre looking to
look and feel great.
Just as important is the fact that the vast majority
of them take less than 15 minutes to make and
require very minimal kitchen equipment.
I dont pretend to be an expert in the kitchen. Ilove
food but Idont want to spend all day preparing it.
Ilook for recipes that are easy to make, taste delicious, and provide amazing energy and health
benefits. Thats what youll get in this cookbook.
To further support you with these recipes, you may
also be interested in the following 2resources,
which you can get by clicking on the links below:
The All-Day Energy Diet

Community Cookbook Meal Plans
Dont think about what and when to eat. These

meal plans have taken the guess work out of the
equation. Youll have peace of mind knowing exactly which recipes to have for breakfast, lunch,
and dinner for the next 4 weeks. Click here to
learn more.
And
The All-Day Energy Diet

Community Cookbook Recipe
Videos
Want video how-to instruction for each of the
recipes in this cookbook? Want more confidence
in the kitchen?
Now you can with me (Yuri) as your private chef as
we prepare the delicious and healthy meals in this
cookbook together. In each recipe video, Ill show
you the ins and outs of each recipe and some neat
tricks along the way to make your meal prep even
easier. Click here to learn more.
In the meantime, enjoy the recipes in this community cookbook and Ilook forward to speaking with
you soon.
Your friend and coach,
Yuri Elkaim, BPHE, RHN

Curator, The All-Day Energy Diet Community
Cookbook
Author, The All-Day Energy Diet
BREAKFAST 7
1.
Warm Cinnamon Pecan Oatmeal
2.
Healthy Huevos Rancheros
3.
The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie
10
4.
Green and Lean Smoothie
12
5.
Creamy Blueberries and Greens Smoothie
13
6.
Seed Tea
14
7.
Blueberry Morning
15
8.
Live Granola
16
LUNCH 17
Sweet Pea & Avocado Salad
18
Spinach, Basil & Radish Salad
20
Delish Detox Salad
22
Five Minute Bean Salad
24
Jicama, Apple, and Pear Slaw
25
Massaged Dinosaur Kale, Frisee andRaspberry Salad
26
Ginger Carrot Soup
28
Savory Quinoa Salad
29
Brain Boosting BBQ Chicken Salad
30
Mediterranean Spaghetti Squash
32
Green Beans with Shiitakes and Shallots
33
Mini Paleo Fritattas
34
Fresh Tomato Soup
35
Apple Celery Salad
36
Quick Cauliflower Fried Rice
38
Creamy Tahini Broccoli
40
Happy Digestion Salad
41
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
Veggie Soup
42
Bean and Tomato Soup
44
Roasted Carrots
45
5-Ingredient Strawberry Spinach Salad
46
Strawberry Avocado Citrus Salad
47
Beet and Carrot Salad
48
Broccoli, Pea, and Almond Salad
49
Arugula Salad
50
Strawberry Avocado Salad
52
26.
27.
28.
29.
30.
31.
32.
33.
34.
SNACKS 53
Cucumber Hummus Bites
54
Sunny Avocado Boat
55
Apple Almond Butter Bites
56
Sweet Potato Fries
57
Avocado Sea Wrap
58
35.
36.
37.
38.
39.
DINNER 59
Roasted Sweet Beet Pizza
60
Happy Brain Halibut with Pesto Cream Sauce
62
Pomegranate Pepita Salad with Salmon
64
Sesame Citrus Kale Salad with Chicken
66
Anytime Casserole
68
Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing
70
Bone Marrow with Roasted Vegetablesand Kale
72
"No Tortilla" Soup
74
Almond Butter Satay Chicken
75
Salmon Teriyaki with Cauliflower Rice
76
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
Zucchini Pasta with Pesto RAW
77
SuperfoodSalad
78
MargaritaChicken
80
50.
51.
52.
DRESSINGS ANDSAUCES
81
Flavias Chimichurri Sauce
82
Balsamic Vinaigrette
83
Red Wine Vinaigrette
84
Apple Cider Vinaigrette
85
Lime Cilantro Vinaigrette
86
Creamy Avocado and Tomatillo Dressing
87
Secret French Salad Dressing
88
Garlic Mayonnaise
89
53.
54.
55.
56.
57.
58.
59.
60.
DESSERT 91
Homemade Gummies
92
Black Beans Brownies
94
Choco-tentment Mousse
96
Paleo Coconut Macaroons
98
Raw Berry Crisp
99
61.
62.
63.
64.
65.
Paleo Chocolate Chip Cookies
100
Blueberry Almond Bars
101
Hemp Balls
102
66.
67.
68.
ABOUT THECONTRIBUTORS
103
BREAKFAST
1.
Warm Cinnamon Pecan Oatmeal

From Amie Valpone
Like ahomemade bowl of oatmeal cookie dough,
this simple bowl of gluten-free oatmeal is flavored with raw honey,
cinnamon, and the natural goodness of pecans.
Serves 1
Ingredients
Directions
cup gluten-free oats
1. Prepare the oats according to the package

directions. Top with cinnamon, pecans and
honey. Serve warm.
tsp. ground cinnamon

1 tbsp. raw pecans
1 tbsp. raw organic honey
2.
Healthy Huevos Rancheros

From Flavia Delmonte
Wake up to abreakfast you deserve! Why derail healthy eating with abig,
white flour waffle and nitrate-laden sausage? This simple homemade
Huevos Rancheros packs anutritious punch, fuels you all day long, AND
makes you feel like you just ate at aclassic diner! Deliciously good for you!
Serves 1
Ingredients
Directions
ripe avocado, pitted
2. Squeeze lime juice over avocado half. This

will help prevent browning. Peel and chop
the hardboiled eggs and toss in asmall bowl
with Fajita Spice Rub. Transfer into avocado
half and pile on top/around. Top with salsa
and enjoy. If packing for work, pack each
component separately and assemble when
ready to eat.
Juice of 1 lime
tsp Fajita Spice Rub (salt, black pepper, sweet
paprika, chili powder, cayenne, garlic powder,
ground cumin, dried oregano, dried thyme)
2 hard boiled eggs
12 tbsp good quality, store bought tomato salsa
The Incredible High-Fat, Low-Carb,

Nutrient-Dense, Chewable Smoothie
3.
From Ben Greenfield

This smoothie is so nutrient dense that it can fulfill all of your nutrient
needs for an entire day! Try to blend it thick so that you can eat it out of
abowl with aspoon, which will assist with digestion as the enzymes in your
mouth break down your chewable smoothie.
Makes 1 giant smoothie
Ingredients
Special Equipment
4 cups kale (preferably dinosaur kale)- lightly

steamed and drained
Hi-Speed Blender (like aVitamix)

Directions
1 cup raw almonds
1. Toss the steamed kale into the blender. Then

add almonds, brazil nuts, avocado, cinnamon,
dark chocolate powder and coconut milk. If you
want to add herbs, toss in ahandful (theyre
fantastic for cleansing the gut and liver).
35 raw brazil nuts (purchased in shell to reduce

mold)
1 avocado
1 tsp. cinnamon
2. Then blend! After about 60 seconds of

blending, stir in the protein powder, sea salt,
coconut flakes, and cacao nibs. Then simply
eat it out of abowl, just like cereal but much,
much better for you!
12 tbsp. dark chocolate powder

46 oz. full fat coconut milk (in bpa-free can)
1 cup fresh herbsoptional
12 heaping scoops grass-fed, cold-pressed whey,
or vegan protein powder
1 tsp. sea salt
1 cup unsweetened coconut flakes
12 tbsp. organic cacao nibs
10
The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie
11
4.
Green and Lean Smoothie

From Cynthia Pasquella
Bright and beautiful, this smoothie in naturally sweet and refreshing.

The combination of zesty, ripe mango, bright cucumber, and deeply
colored kale and spinach gives this sipper as much color as it has flavor!
Serves 2
Ingredients
Special Equipment
2 handfuls spinach
1 handful kale
Directions
1 fresh mango, peeled and pitted
1. Place all ingredients into your Vitamix. Blend

until smooth and enjoy!
1 cucumber, chopped
1 c water
c ice
12
5.
Creamy Blueberries and Greens Smoothie

From Sara Gottfried
Max out your daily dose of antioxidants, and start your morning off
withserious all-natural energy with this delicious blueberry
and green smoothie.
Serves 12
Ingredients
Special Equipment
1 cup organic unsweetened coconut water
large organic Hass avocado
Directions
cup fresh organic blueberries
1. Blend all ingredients together in ablender

until smooth and creamy. Chill in smoothie in
freezer for 30 minutes. Blend again for afew
seconds and enjoy!
2 sticks of organic celery, cut into slices

1 cup fresh spinach, kale, or other leafy green
13
6.
Seed Tea
From Alex Jamieson

Excellent for digestion and supporting the liver and gallbladder.
This tea is spiced and refreshing, making it awonderful
sugar-craving replacement.
Serves 2
Ingredients
Directions
1 teaspoon fennel seeds
1. Simmer the fennel, fenugreek and star anise in

2 cups of water for 5 minutes.
1 teaspoon fenugreek seeds
2. Turn off the heat and add the mint leaves.

Steep for 5 minutes.
1 star anise
7 fresh mint leaves
3. Strain and drink.
14
7.
Blueberry Morning
From Yuri Elkaim
Toss the cold cereal and enjoy this 100% good-for-you breakfast instead.
Quicker than pouring cereal out of abox,
plus no sluggish preservatives toget you down!
Makes 1 serving
Ingredients
Directions
cup fresh blueberries
1. Prepare nut milk and pour over top of the

berries and other ingredients.
2 tbsp chopped almonds, presoaked

2 tbsp ground hemp seeds
2 tbsp dried shredded coconut
1 tbsp ground flaxseed
15
8.
Live Granola
From Yuri Elkaim
Pure food, pure nutrition. This granola is easy to make, and stores
inthefridge as an ideal fast-food for up to 1 month.
Makes 2 servings
Ingredients
Directions
cup raw almonds, soaked
1. Briefly pulse the almonds, sunflower seeds,

and walnuts in afood processor.
cup raw sunflower seeds, soaked
2. Add the dates, cinnamon, and salt and process

briefly to mix.
cup raw walnuts

4 dates, pitted and chopped
(raisins or figs can also be used)
3. Store in asealed contain in the refrigerator

ORserve immediately with fresh fruit and
almond/rice milk.
cup fresh semi-fruit (apple, pear, berries)

1 tsp cinnamon
Pinch of sea salt
1 cup almond or rice milk
16
LUNCH
17
9.

From Amie Valpone
Light and refreshing, this spring-inspired salad is perfect for warm summer
nights when you dont want to cook.
Serves 2
Ingredients
Directions
2 cups mixed organic greens
1. In alarge bowl, combine mixed greens, peas,

onion and avocado; set aside.
cup frozen peas, defrosted
2. In asmall bowl, whisk remaining ingredients.

Pour over avocado mixture; gently toss to
combine.
1 small red onion, diced

1 ripe avocado, peeled, cored and thinly sliced
3. Serve immediately.
2 Tbsp. freshly squeezed orange juice

2 tsp. extra-virgin olive oil
1 tsp. orange zest
2 Tbsp. chia seeds
tsp. sea salt
tsp. pepper
18
19
10.

From Amie Valpone
Full of basil flavor and the energy-giving nutrition of spinach, this dish
makes agreat side to any meal, or is aperfect pack-and-go lunch salad.
Serves 2
Ingredients
Directions
1 large ripe avocado, cut into cubes
1. Boil asparagus in alarge pot of salted water for

2 minutes. Drain, then rinse with cold water.
cup finely chopped fresh basil
1 lb. asparagus, halved and trimmed
2. In alarge bowl, combine cooked asparagus

with remaining ingredient, stirring well to coat
evenly with dressing.
2 Tbsp. freshly squeezed orange juice
3. Serve & enjoy immediately!
3 large radishes, diced
cup organic flax oil

3 cups organic spinach, loosely packaged
tsp. sea salt
tsp. pepper
tsp. chili powder
1 tsp. fresh orange zest
"How-To" Video Instruction
Want
for Each of These Recipes?
CLICK HERE TO DOWNLOAD
ALL 67 FOLLOW-ALONG RECIPE VIDEOS

hosted by Yuri Elkaim
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confident in the kitchen
www.alldayenergydiet.com/cookbook/video-special
20
21
11.
Delish Detox Salad

Looking for away to cut sugar cravings, naturally boost energy, and eat theplantbased nutrition your body needs? This simple detox salad does all ofthe above,
while packing aflavor bunch. This is one detox treat youll crave to eat!
Serves 4
Ingredients
Directions
2 heads broccoli
1. Process broccoli, cauliflower, and cilantro in

food processor until fine. Pour into alarge bowl.
1 head cauliflower
2. Add remaining ingredients, toss well, and serve.
1 apple, cored and cubed

c pine nuts
c dried cranberries
c cilantro
5 tbsp fresh lemon juice
2 tbsp maple syrup
salt and pepper, to taste
22
Delish Detox Salad
23
12.
Five Minute Bean Salad

Who says whole food cant be fast food? This wildly delicious salad
willmake you glad to eat beans, beans, the magical fruit!
Serves 4
Ingredients
Directions
1 cup black bean (pre-cooked)
1. Beans: In alarge pot add 5 cups of hot water.

Bring to aboil and boil for 23minutes,
remove from heat, cover and stand at
least 1 hour (quick-soak method), but
preferably 4 hours. The longer soaking time is
recommended to allow agreater amount of
sugar to dissolve, thus helping the beans to
be more easily digested. Discard soak water
and rinse beans. Mix all ingredients into alarge
mixing bowl, chill before serving for at least
one hour.
1 cup corn (optional)

cup chopped onion
1 avocado, chopped
1 red pepper, chopped
cup fresh cilantro
cup fresh basil
1 lime
4 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp dijon mustard
Red pepper flakes to taste
*Brown rice is optional
24
13.
Jicama, Apple, and Pear Slaw

From JJ Virgin
Full of bright, refreshing flavor, this salad actually tasted better when left
tomarinate in the fridge for an hour or two!
Serves 4
Ingredients
1 cup shredded red cabbage

1 cup shredded green cabbage
1 medium apple, cored and cut
into thin matchsticks
1 medium ripe pear, cored and

cut into thin matchsticks
small jicama, peeled
and cut into thin matchsticks,
about 1cup
3 green onions, chopped
4 teaspoon cider vinegar

1 tablespoon macadamia nut oil
1 tablespoon chopped
freshcilantro
teaspoon sea salt
Directions
1. Toss the cabbages, apple, pear, jicama, green onions, vinegar, oil, cilantro, and salt together in alarge
bowl. Let stand 30 minutes, tossing occasionally, to allow the flavors to bloom.
25
14.
Massaged Dinosaur Kale, Frisee

andRaspberry Salad
Dinosaur Kale may look rough, but its actually one of the most delicious
ways to eat your roughage! This simple recipe will show you how to prep
atender batch of Dino Kale in no time at all!
Serves 4
For the Dressing
For the Salad
cup organic raspberries
1012 large organic dinosaur kale leaves
3 tablespoons red wine vinegar
12 small heads of organic frisee, chopped
2 tablespoons olive oil
1 cup fresh organic raspberries
1 teaspoon dried rosemary
cup slivered almonds
teaspoon sea salt
1 small shallot, finely chopped
teaspoon black pepper
Directions
1. Massage kale by squeezing and crushing leaves

with hands until leaves become silky in texture.
Chop massaged leaves into fine pieces. Toss kale
with frisee, raspberries, almonds and shallot.
Directions
1. Blend all ingredients together in ablender or

food processor until smooth. Set aside.
2. Drizzle dressing over salad and enjoy!
26
Massaged Dinosaur Kale, Frisee andRaspberry Salad
27
15.
Ginger Carrot Soup

From Alex Jamieson
Ginger is warming and stimulates blood flow,

while carrots are naturally sweet and high in beta-carotene.
Serves 4
Directions
1 cup diced yellow onion
1. Saut the onion and garlic in cup of the

stock over medium heat until the onions are
translucent. Add the carrots and ginger. Cover
with alid and cook for 5 minutes, stirring
occasionally.
1 clove garlic, minced

4 cups low-sodium chicken or vegetable stock
1 pounds carrots, chopped
2 teaspoons freshly grated ginger root
2. Add the remaining stock and bring to aboil, then

reduce to asimmer and cook for 15 minutes.
1 tablespoon fresh cilantro leaves, optional
3. Pour the mixture into ablender and puree,

being careful to cover tightly with alid and
aclean kitchen towel. Return to pan to bring to
asimmer. Cover with optional cilantro garnish.
28
16.
Savory Quinoa Salad

From Nick Pineault & Gen Gauvin
Turn quinoa into adelicious main dish with this simple salad
which starts with uncooked quinoa, and ends with asavory, filling dish.
Perfect as aside or main entre.
Serves 2-4
Ingredients
Directions
cup uncooked quinoa
1. Rinse your quinoa under cold water then put in

asaucepan. Add the water and tomato juice.
Bring to aboil, cover and reduce heat to the
low setting.
cup tomato juice

cup water
2. Cook until the quinoa is ready it should take

about 13 minutes.
6 oz. dried chorizo sausage (organic is better)

2 carrots
3. In afrying pan, heat your oil while slicing your

chorizo and cutting your onion. Then add
them to the pan with your carrots. Stir.
avocado
Small red onion
4. Mix all the ingredients for the dressing in

asmall bowl.
1 tbsp. expeller-pressed coconut oil
5. Mix everything in alarge bowl: quinoa (either

hot, warm of hot), carrots, chorizo mix and
dressing. Dont forget to season your recipe
with salt and pepper!
For The Dressing
2 tbsp. olive oil

2 tbsp. red wine vinegar
2 tbsp. lime juice
tsp. ground cumin
salt and pepper, to taste
29
17.

From Tana Amen
This recipe requires marinating the chicken for best results.
Serves 4
Ingredients
2 free-range, hormone-free,
boneless, skinless chicken
breasts (4 ounces each)
1 teaspoon dry thyme

or1tablespoon fresh thyme,
chopped
1 avocado, cut into chunks
1 lime, juiced
teaspoon salt
4 cups mixed greens
cup fresh orange juice
teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 red bell pepper, chopped
2 tablespoons fresh lime juice
teaspoon onion powder
cup celery, chopped
1 tablespoon cilantro, chopped
1 teaspoon dried sage or

1tablespoon fresh sage,
chopped
cup black beans,

drained and rinsed
Salt and pepper to taste
3 green onions, chopped
cup sugar-free Natures

Hallow BBQ Sauce (optional)
Directions
1. In small bowl, combine lime juice, orange juice,

garlic, onion powder, sage, thyme, salt and
pepper.
6. Add red bell pepper, celery, black beans,

avocado and green onions. Season with salt
and pepper. Gently toss, being careful not to
mash the avocado.
2. Transfer to asealable plastic bag. Add chicken,

turn to coat and refrigerate for 2 to 24 hours.
7. To serve, place greens on platter and spread

chopped veggie and bean mixture over greens.
Add slices of grilled chicken across the top.
3. When ready to cook, preheat grill to mediumhigh heat.
8. Drizzle sugar-free barbecue sauce over the

top if desired. Best served with salad cold and
chicken warm.
4. Grill chicken for about 5 to 7 minutes on

each side or until chicken is no longer pink in
center. Allow to cool slightly before slicing or
chopping.
5. In large bowl, mix olive oil, 2 tablespoons lime
juice and cilantro.
30
31
18.
Mediterranean Spaghetti Squash

From Sara Gottfried
Serve up spaghetti squash, instead of spaghetti!

This delicious veggie is complemented by all those classic Italian flavors you love.
But made even better for you with this quick, pure food recipe!
Serves 4-6
Ingredients
Directions
1 large organic spaghetti squash
1. Preheat oven to 350 degrees.
cup kalamata olives, sliced

cup cherry tomatoes, sliced in half
2. Slice spaghetti squash in half lengthwise

and remove seeds. Place sides face down on
abaking sheet.
5 fresh basil leaves, chopped
3. Bake squash at 350 degrees for 45 minutes.
1 clove minced garlic
4. Allow squash to cool for 510 minutes, then

remove spaghetti strands of flesh with afork.
3 tablespoons extra virgin olive oil
5. Toss squash in alarge bowl with olives,

tomatoes, basil, garlic and olive oil. Sprinkle
with salt and pepper and enjoy!
Sea salt and freshly ground black pepper to taste
32
19.
Green Beans with Shiitakes and Shallots

From JJ Virgin
Green beans and shitake mushrooms go together like peas in apod.
This delicious, savory, filling recipe is one youll want to eat again and again!
Serves 4
Ingredients
Directions
12 ounces green beans, trimmed
1. Bring alarge saucepan of lightly salted water

to aboil over high heat. Add the green beans,
cover the pan, and return to aboil; cook
2minutes. Drain and rinse under cold water
tostop the cooking; drain again.
2 tablespoons macadamia nut oil or palm fruit oil

2 large shallots, thinly sliced
8 ounces shiitake mushrooms,
stemmed and sliced
2. Heat the oil in alarge nonstick skillet over

medium-high heat. Add the shallots and cook,
stirring occasionally, until they begin to soften,
2 to 3 minutes. Add the mushrooms and
bell pepper and cook, stirring occasionally,
until mushrooms are slightly browned, 6 to
7minutes. Add the green beans and cook for
1 minute. Add the coconut aminos, salt and
pepper; cook, stirring, until hot, about 1 minute.
medium red bell pepper, thinly sliced

2 teaspoons coconut aminos
teaspoon sea salt
teaspoon freshly ground black pepper
33
20.
Mini Paleo Fritattas

From Amy Coates
Try making these in the morning for aquick breakfast, or prep them the
night before for azap-and-go snack thats full of energy and lots of flavor!
Makes 7 mini fritattas
Ingredients
Directions
1 tbsp coconut oil, plus more for greasing pan
1. Preheat oven to 350 F. Grease amuffin pan

well, or use silicon muffin cups.
5 eggs
2. Place coconut oil, broccoli, bacon, and red

pepper into askillet over medium heat and
cook until broccoli is bright green and bacon is
cooked. Cool 10 minutes.
1 cup broccoli florets, diced

1 cup chopped baby spinach
red pepper, diced
3. In separate bowl, whisk eggs and coconut

cream. It will be chunky. Add spinach and stir.
cup coconut cream

(solid top in acan of coconut milk)
4. Empty the broccoli mixture into the egg

mixture and stir immediately.
5 strips bacon, chopped
5. Drop cup of egg batter into each prepared

muffin cup. Bake 20 minutes. Cool 10 minutes
in pan, run aknife along the edge and carefully
remove.
34
21.
Fresh Tomato Soup

From Amy Coates
This homemade soup is so simple to make, and full of incredible flavor.

Serve it alongside your favorite gluten-free grilled cheese (using almondmilk cheese shreds, of course!) for ahealthy comfort food dish.
Makes 6 servings
Ingredients
1 onion
2 carrots
2 ribs of celery
4 cloves of garlic
2 tbsp coconut oil (or butter)
5 organic tomatoes
2 cups organic chicken broth
28 oz can organic tomatoes (796ml)
14 oz can coconut milk (398ml)
1 tbsp fresh thyme
salt and pepper to taste
Directions
1. Chop up onion, carrots, celery, garlic. Cook in

coconut oil over medium heat until soft.
2. Chop up tomatoes and add to the pot along
with the rest of the ingredients.
3. Bring to aboil and turn down to medium heat.
Leave the soup on medium for approximately
12minutes to boil off some of the excess water.
4. Place soup in ablender and puree. Season
with salt and pepper. Serve.
35
22.
Apple Celery Salad

From Brooke Lark
Apples and celery are afantastic combinationand when theyre

combined with mintthey create an irresistible salad!
Serves 2
Ingredients
Directions
1 red apple, cored and thinly sliced
1. In amedium bowl, toss together sliced apples,

onion slices, and celery. In asmall bowl, whisk
together olive oil, vinegar, stevia, and mint
leaves. Drizzle.
purple onion, very thinly sliced

2 stalks celery, very thinly sliced
2. over apple mixture, tossing to coat with the

vinaigrette. Salt and pepper to taste. Serve
immediately and enjoy!
For the dressing
3 tablespoons extra light olive oil

3 tablespoons apple cider vinegar
4 drops stevia
6 fresh mint leaves, very finely chopped
Want


36
Apple Celery Salad
37
23.

From Brooke Lark
Who needs carbs, when youve got cauliflower?

This dish tastes just like fried rice, but theres not an ounce of rice in it!
Serve it with teriyaki chicken, or your favorite Thai food as ahealthy side
thatll have you feeling like you just ordered take-out!
Serves 4
Ingredients
Directions
1 small head cauliflower
1. Cut the core from the cauliflower. With asharp

knife, chop the florets into thin slices. This will
make the florets fall into tiny little crumbles.
Place in afood processor, if desired, and pulse
just until the cauliflower has the texture of rice.
1 tablespoon sesame oil

1 cup frozen peas and carrots mixture
(or edamame and carrots)
2. In alarge skillet, heat sesame oil over mediumhigh heat. Add cauliflower, frozen peas and
carrots, soy sauce, and ginger to the skillet.
Cover and cook until the cauliflower is tender,
about 57 minutes.
3 tablespoons soy sauce or tamari

2 cloves garlic
1 large egg
cup green onions
3. Crack an egg into the skillet, stirring and

mixing the egg into the cauliflower mixture
with aspatula or wooden spoon until the egg
is fully cooked. Stir in green onions. Serve
immediately and enjoy.
38
39
24.
Creamy Tahini Broccoli

From Brooke Lark
Tahini is an amazingly versatile paste, and while its most commonly

thought of as abase for hummus, dont limit its use to that. Tahini is filled
with pure sesame flavor, which marries incredibly well with broccoli.
Serves 2
Ingredients
Directions
12 cups broccoli, chopped
1. Pepper to taste. Place broccoli and lemon juice

in askillet. Add cup water, cover, and cook
over medium, just until crisp-steamed. Remove
lid from skillet, stir in tahini. Serve immediately
and enjoy!
tablespoon lemon juice

2 tablespoons tahini
40
25.
Happy Digestion Salad

From: Jennifer Weinberg
Give your gut abreak! This salad is chock-full of everything you need
tosupport healthy digestion, minimize bloating, and detox your belly
fromgluten and other allergens.
Serves 2
Ingredients
Directions
2 small/1 large fennel bulbs, diced
1. Toss fennel, celery, herbs & grapefruit in bowl.
4 celery stalks, diced
2. Whisk together salt & lemon juice. Pour

dressing over herbs, cucumbers, onion salad.
3 Tbsp chopped fresh parsley
3. Mix to combine and allow to sit for 1015

minutes before servings.
3 Tbsp chopped fresh mint

1 red grapefruit, peeled & diced
1 Tbsp fresh lemon juice
Pinch sea salt
41
26.
Veggie Soup
From Brooke Lark
Storebought cans of soup are high in sodium, and many are full
ofpreservatives. Get all of the comfort of homemade pre-made soup
withthis quick and easy recipe that uses fresh everything. Full of fresh
veggies , this soup is perfect for pre-workout fuel, after-workout recovery,
or as an easy-to-pack afternoon lunch!
Serves 4
Ingredients
Directions
3 small purple potatoes, sliced into hearts
1. Add potatoes, sweet potatoes, and carrot

sliced into alarge pit with veggie broth. Bring
to aboil and boil just until potatoes are tender.
Add zucchini and squash. Boil 1 more minute.
Remove from heat, top with green onions and
parsley. Serve and enjoy!
1 small sweet potatoes, sliced into hearts

1 carrot, sliced into hearts
6 cups veggie broth
1 small zucchini, sliced into hearts
1 small yellow squash, sliced into hearts
3 tablespoons green onions
1 tablespoon parsley, chopped
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Veggie Soup
43
27.
Bean and Tomato Soup

From Tracy Murphy
This soup is very delicious!

You can substitute pretty much any type of veggies that you like or greens.
Iprefer Kale since it keeps its texture and doesnt get slimy.
Serves 4-6
Ingredients
Directions
1 Onion, diced
1. Saute the onion in asoup pot with the olive oil

(or broth if looking for afat free option) until
softened.
3 cloves garlic, minced

2 tsp Extra Virgin Organic Olive Oil
2. Add the garlic and stir for 1 minute. Add the

dried herbs, then the wine. Allow most of the
wine to evaporate then add the tomatoes and
beans. Stir to combine adding enough water to
get the soup to your liking. Add the remaining
veggies and let simmer for approximately
15minutes or until the zucchini is soft.
1 Tbsp dried basil (or fresh!)

Tsp dried thyme or less (too much
can be overwhelming in this soup)
2 Tbsp Red Wine (I used Malbec)
1 oz Organic diced tomatoes, fire roasted
3. Serve in abowl with asprig of basil and

optional parmesan cheese.
15 oz can beans (Chickpeas orwhite beans.

Iused chickpeashere)
6 cups of water
2 cups curly fresh organic
or localKale, chopped small
2 cups organic cabbage (can be white
or purple) chopped small
1 local or organic zucchini, diced
few dashes of cayenne pepper (to taste)
Optional: garnish with freshly grated organic
parmesan cheese
Optional: 1 cup of organic frozen veggies
(which Iused this time)
44
28.
Roasted Carrots
From Brooke Lark
Farm-fresh carrots from an organic farmers market stand are full of flavor
and energy-boosting nutrients. This simple recipe may be the second most
delicious way to eat themjust behind raw, right out of ground!
Ingredients
Directions
1 bunch carrots, well scrubbed

with greens removed
1. Preheat oven to 350 degrees. Place carrots

on aparchment-lined baking sheet. Drizzle
carrots with coconut oil, and with honey
(ifdesired). Salt and pepper generously. Roast
in apreheated oven for 2530 minutes, or until
carrots are tender and slightly browned on the
bottom. Serve and enjoy!
3 tablespoons coconut oil, melted

2 tablespoons raw honey (optional)
45
29.
5-Ingredient Strawberry Spinach Salad

From Brooke Lark
A Salad with just 5 Ingredients? Youd better believe it! This salad is
perfection, and makes agreat canvas for all your favorite salad toppings.
Serves 2
Ingredients
Directions
3 cups spinach
1. Place the spinach and strawberries in alarge

bowl. Whisk the vinegar, avocado oil and
honey together. Drizzle dressing over salad.
1 cup strawberries, sliced

3 tablespoons apple cider vinegar
Other Topping Ideas
2 tablespoons avocado oil
hemp seeds, poppy seeds, sliced almonds,

sliced citrus, sliced avocado, shredded
chicken, feta cheese, or bleu cheese
1 tablespoon honey
46
30.
Strawberry Avocado Citrus Salad

From Brooke Lark
The combination of flavors in this simple summertime salad is delicious!
Creamy avocado, bright strawberries, and zesty citrus are tossed together
with asmidgen of sea salt, lime, and fresh mint.
This dish is aperfect side dish for summer parties, potlucks, and makes
adelicious breakfast or brunch menu item, as well.
Serves 4
Ingredients
Directions
1 avocado, pitted and diced
1. In alarge bowl gently stir together all

ingredients just until the avocado is lightly
coated with the citrus juices. This will keep
the avocado from browning. Serve salad
immediately. Enjoy!
1 orange, peeled and diced

1 pink grapefruit, peeled and diced
1 cup fresh sliced strawberries
1 lime, juiced and zested
2 tablespoons fresh mint, chopped
pinch sea salt
fresh ground pepper
47
31.
Beet and Carrot Salad

From Yuri Elkaim
A refreshing summer salad thatll have both sweet

and savory cravings met in no time at all!
Makes 2 servings
Ingredients
Directions
1 large beet, peeled
1. In afood processor, grate beets and carrots
2 carrots, peeled
2. In asalad bowl, combine sliced red onions,

grated carrots and beets, and chopped
parsley.
red onion, sliced

1 handful parsley, minced
3. Add lemon, olive oil, and apple cider vinegar

and toss everything so that it is well mixed.
Juice of lemon
4. Season with fresh ground pepper and apinch

sea salt.
12 tbsp olive oil

1 tbsp apple cider vinegar
48
32.
Broccoli, Pea, and Almond Salad

From Yuri Elkaim
This recipe can be served raw or lightly heated.
Makes 2 servings
Ingredients
Directions
1 head broccoli, stems removed
1. Bring alarge pot of water, salted with

ateaspoon of salt, to aboil. Add the broccoli
florets. Cook 12 minutes, depending on how
crunchy you want the broccoli. Do not steam
broccoli if you prefer this salad raw.
cup almonds, pre-soaked and chopped

1 cup fresh peas
red onion, chopped
2. Combine broccoli florets, almonds, chopped

onion, and peas in alarge serving bowl.
Pinch of sea
Fresh ground black pepper
3. Choose dressing/vinaigrette from our list and

mix well with other ingredients.
49
33.
Arugula Salad
From Yuri Elkaim
Peppery arugula is aperfect way to add delicious greens to your day.

Try tossing them into this simple salad. The flavors are bright, perfect
forserving alongside apiece of salad or your favorite spring soup.
Serves 2 to 4
Dressing Ingredients
Salad Ingredients
2 lemons, peeled and quartered
4 cups arugula leaves
1 tbsp raw honey
1 pear, cut into shavings with apeeler
3 tbsp olive oil
1 carrot, cut into shavings with apeeler
Pinch of sea salt
1 tomato, quartered
Directions
cup sprouted lentils (or other legumes)

cup chopped mushrooms
1. Blend all ingredients in ahigh-speed blender

and add to the following salad.
1 tbsp dried cherries or cranberries

2 tbsp cup pumpkin seeds
Directions
1. Toss all ingredients together, serve

immediately and enjoy.
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Arugula Salad
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34.
Strawberry Avocado Salad

From Yuri Elkaim
Youd never believe that such asmall list of ingredients could pack such
anutritious, energy-giving punch! Start the day off with this simple recipe
or use it as ahealthy snack in the middle of abusy day!
Makes 2 servings
Ingredients
Directions
1 avocado, sliced
1. Place avocado and strawberries in abowl.
6 strawberries, stemmed and sliced
2. Add remaining ingredients, mix gently, and

serve.
Juice of lemon
1 tbsp balsamic vinegar
Fresh ground black pepper
Pinch of sea salt
52
SNACKS
53
35.
Cucumber Hummus Bites

From Brooke Lark
This snack is guaranteed to fight off afternoon hunger pangs.

Its healthy and beautiful as well. That makes it awin/win!
Serves 2
Ingredients
Directions
cucumbers or 1 baby cucumber
1. Slice cucumbers in half. Spread atablespoon

of hummus down the center of the cucumbers.
Top with halved cherry tomatoes. Salt and
pepper to taste.
2 tablespoons hummus
4 cherry tomatoes, sliced in half
2. Drizzle with olive oil, if desired.

1 teaspoon olive oil
54
36.
Sunny Avocado Boat

From Brooke Lark
Avocados make the perfect afternoon snack. Theyre creamy and filled
withgood fats which can help promote weight loss.
Serves 1
Ingredients
Directions
avocado
1. Fill center of the avocado with sprouts.

Sprinkle with sunflower seeds and drizzle with
olive oil. Salt and pepper to taste.
3 tablespoons broccoli sprouts

tablespoon roasted sunflower seeds
teaspoon olive or avocado oil
55
37.
Apple Almond Butter Bites
Indulge your inner childalong with your health savvy adult

with this snack. Almond butter and apples along with nuts
will fill you up without any guilt.
Serves 1
Ingredients
Directions
apple
1. Cut apple into wedges. Spread ateaspoon of

almond butter on the end of each apple. Dip in
chopped peanuts. Serve and enjoy!
1 tablespoons almond butter

1 tablespoon chopped peanuts or almonds
56
38.
Sweet Potato Fries

From Yuri Elkaim
Make your own homemade Sweet Potato Friesno frying needed!

Vibrantly hued sweet potatoes are chock-full of energy giving nutrients
andquick-burn carbs for afantastic post-workout recovery nosh!
Makes 6 Servings
Ingredients
3 sweet potatoes
3 tablespoons coconut oil
Special equipment: parchment paper
Directions
1. Peel and cut sweet potatoes into thin inch

strips, coat with coconut oil, salt, and pepper,
and put on alarge parchment-lined baking
sheet. Roast in an oven preheated to 425F for
15 minutes.
2. Enjoy with Garlic Mayonnaise (recipe #60 in this
book!)
57
39.
Avocado Sea Wrap

From Yuri Elkaim
Sushi has been touted as ahealthy treat, but is actually often as close
tojunk food as acandy bar. All that white rice and sugary rice vinegar
makes it an often unhealthy indulgence. Enjoy all the goodness of sushi
thehealthy way with this easy recipe! One of my favorites!
Makes 2 servings
Ingredients
Directions
1 avocado, cut into lengthwise strips
1. Lay the avocado strips, alfalfa sprouts, and

cucumber inside the nori.
1 small handful alfalfa sprouts
2. Drizzle some lemon juice and olive and roll to

make awrap.
cucumber, julienned
12 Nori sheets leaves,
rinsed and carefully unfolded
Juice of lemon
12 tbsp olive oil
58
DINNER
59
40.

This simple recipe tastes just as like atop-notch restaurant meal,

but you make it at home with ingredients you trust.
Beautiful, delicious, and perfect for summer or winter meals!
Serves 6
Ingredients
Directions
1 c gluten-free flour
1. Preheat oven to 450.
1 tsp of baking powder
2. Prepare crust by sifting together flour and

baking powder in amedium-size bowl.
2 tbsp of extra light olive oil
3. Add oil and water until mixed well and then

knead to form aball. Do not over-knead.
c of water
2 sprays of extra light olive oil
4. Spray pizza pan lightly with oil and stretch the

dough to fit on the pan.
large golden beet, roasted in advance
5. Remove skin from the beet, slice thinly, and

place on pizza with onion slices.
red onion, sliced thinly

1 tbsp honey
6. Bake for 15 minutes or until crust is golden

brown.
salt, to taste
7. Drizzle with honey, sprinkle salt, and enjoy!
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61
Happy Brain Halibut

with Pesto Cream Sauce
41.
From Tana Amen

Why go out, when you can stay in and make this gourmet dish in minutes?
Delicious flavor, plus all the stuff you want to be putting
in your body everytime you eat!
Serves 4
Fish Ingredients
Directions
4 halibut fillets (4 ounces each)
1. In afood processor or blender, prepare pesto

cream by blending walnuts, garlic, basil and
spinach for 30 seconds.
1 teaspoon grapeseed oil
2. Add olive oil and almond cream and blend.
Pesto Cream Ingredients
cup walnuts
3. Add lemon zest and blend; set aside.
1 teaspoon minced garlic
4. Heat grapeseed oil in large saut pan over

medium heat and sear halibut filets on one
side until agolden crust forms and the fish is
done on the bottom, 1 to 2 minutes. Gently
turn the fish and cover to finish cooking
through, about 2 minutes. The fish is ready
when it starts to flake.
1 cup fresh basil leaves or cup dried

cup spinach leaves
1 tablespoon olive oil
cup almond milk or cup coconut milk
5. While the fish is cooking, in separate small

sauce pan, warm pesto cream on medium-low
heat and reserve until fish is cooked.
teaspoon salt and ground pepper

combined (optional)
Zest of one lemon (reserve juice
to serve with cooked fish)
6. Plate the fish, squeeze lemon juice over, if

desired, and drizzle the pesto on top (about
2tablespoons per dish). Enjoy!
62
Happy Brain Halibut with Pesto Cream Sauce
63
42.

From Tana Amen
Salmon pairs perfectly with this feisty pomegranate-pepita salad.
Lookfor pepitas (or shelled pumpkin seeds) online, if youre having
ahardtime finding them at your local grocery store.
Serves 4
Salmon Ingredients
Directions
4 filets wild salmon, skin off; 4 to 6 ounces each
1. Preheat grill to medium. (Consider using

astove top grill for smaller portions.)
1 garlic clove, minced
2. In medium to large dish, combine garlic,

cilantro, cumin, paprika, salt, pepper, coconut
oil and vegetable broth; add salmon and
marinate. Set salmon aside to marinate until
ready to cook.
1 teaspoon minced cilantro

teaspoon cumin
teaspoon paprika
teaspoon salt
3. Toss mixed greens, pomegranate seeds,

pepitas, carrots and cucumbers and place on
large serving platter or divide evenly between
four salad bowls. Serve the dressing lightly
whisked on the side, or toss with the salad.
teaspoon ground black pepper

1 teaspoon extra-virgin coconut oil
23 tablespoons low-sodium vegetable broth
4. Grill salmon approximately 4 to 5 minutes per

side, depending on the thickness of the filets,
until they begin to flake easily.
Salad Ingredients
12 ounces organic mixed salad greens
5. Serve salmon over the salad and enjoy!
cup pomegranate seeds

cup pepitas or pumpkin seeds,
raw and unsalted
1 cup carrots, shredded or diced small
1 cup cucumbers diced small
Dressing Ingredients
cup organic, no-sugar-added pomegranate juice

3 tablespoons extra-virgin olive oil
64
65
43.

From Tana Amen
A filling, hearty salad with an Asian twist. This dish is perfect for those
nights when youre craving take-out, but dont want to derail your diet,
andtake anose-dive in your energy!
Serves 6
Ingredients
Directions
8 ounces organic kale, shredded
1. Place kale and cilantro in large bowl.
cup cilantro, chopped
2. In small bowl, whisk together the juice of

1orange, sea salt, ground pepper, honey and
sesame oil. Whisk until blended.
2 cara cara or navel oranges, 1 juiced for dressing

and 1 peeled and diced for salad
3. Toss diced orange, raisins, sesame seeds,

pecans and dressing with the kale and cilantro.
Refrigerate for 30 minutes prior to serving.
teaspoon sea salt

teaspoon ground pepper
4. Serve salad on plates and top with chicken.

Enjoy!
1 teaspoon organic honey

1 tablespoon toasted sesame oil
cup golden raisins
2 tablespoons toasted sesame seeds
2 tablespoons raw pecans, roughly chopped
3 cups grilled or baked free-range, hormone-free,
antibiotic-free chicken, chopped
66
67
44.
Anytime Casserole
From Terry Shanahan
Called Anytime Casserole because you dont just have to wait

for those moments when youre craving comfort food
you can eat this healthy dish guilt-free anytime you want!
Serves 4-6
Ingredients
Directions
2 Tbsp. Olive Oil
1. Heat oven to 350 degrees.
1 lb. Pork or Turkey Sausage
2. Prepare vegetables. In afood processor,

julienne slice the sweet potato, red bell
pepper, yellow squash, and zucchini.
8 eggs, whisked
1 sweet potato, peeled
3. In askillet, heat up olive oil and add

meat. Brown meat until cooked through.
Addvegetables and saut until tender.
1 red bell pepper, seeds removed

1 medium yellow squash, peeled
4. Fill baking dish with meat and vegetable

mixture. Add green onions.
1 medium zucchini, peeled

cup green onion, chopped finely
5. Whisk eggs and add seasonings.
Seasonings of your choice

(salt, pepper, redpepper flakes,
garlic powder, onion powder, etc.)
6. Pour egg mixture over meat and vegetables.

7. Cook for 2528 minutes or until center is
cooked through.
Special Equipment
Food processor with ajulienne-slicing blade

ORhand grater
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Anytime Casserole
69
45.
Pan-Seared Salmon over Tri-Color Salad

with Dijon Dressing
From JJ Virgin
Salmon is full of energy-promoting power. Plus, its filling
and tastes incredible. Try adding it to your weekly menu
with this simple, delicious recipe.
Serves 2
Salad Ingredients
Directions
2 teaspoons fresh lemon juice
1. Combine the lemon juice, shallots, mustard,

salt, and pepper in asmall bowl. Slowly whisk
in olive oil until well combined and set aside.
In aseparate bowl combine the radicchio,
endive, and arugula; set aside.
1 tablespoon finely chopped shallots

2 teaspoons Dijon mustard
teaspoon sea salt
2. Heat the oil in asmall nonstick skillet over

medium heat. Sprinkle salmon with salt and
pepper and place in skillet, flesh side down;
cook, turning once, atotal of 8-10 minutes or
until fish flakes easily with afork. Remove from
the skillet.

4 teaspoons extra virgin olive oil
small head radicchio, thinly sliced, about 2 cups
1 Belgian endive, thinly sliced, about 1 cup
3. Toss the dressing with the lettuces and place

on the two plates; top each with asalmon filet
and serve immediately.
3 cups baby arugula

Salmon Ingredients
1 teaspoon olive oil

2 (6-ounce) wild salmon fillets,
such as King or Sockeye
teaspoon sea salt
70
Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing
71
46.
Bone Marrow with Roasted

Vegetablesand Kale
From Ben Greenfield
Bone marrow helps your immune system by carrying oxygen to cells in the body, and is incredibly rich in
minerals such as calcium and phosphorus, which are essential for maintaining ahealthy musculoskeletal
system and generating energy. The most popular animal rich, nourishing bone marrow is beef because
of the big size of its bonesbut if you have access to wild game like deer, elk or caribou, those work too!
Your butcher or local farmer should have bones, and you can ask them to simply cut the bones to make
3inch long pieces.
Serves 4
Ingredients
Directions
4 beef marrow bones
1. Preheat oven to 400 F.
Sea salt and organic black pepper to taste
2. Put the marrow (cut side up) in abaking dish

and sprinkle with the salt and pepper.
3. Roast marrow for about 15 minutes (its ready
when it starts to bubble around the edges).
4. Serve with asalad and roasted vegetables,
and asmall spoon to scoop out the marrow
(its also just fine to suck out the marrow with
your mouth).
5. Serve with achopped kale and red onion
salad drenched in extra virgin olive oil and
fresh-squeezed lemon juice (to cut through
the richness of the bone marrow). If desired,
you can cut large organic carrots lengthwise,
drench in olive oil, salt and pepper, and roast
on the same pan or beside the bone marrow.
72
Bone Marrow with Roasted Vegetablesand Kale
73
47.
"No Tortilla" Soup

From: Julie Simmons
This is one of my favorite meals and/or snacks. It's wonderful in the summer or winter and can be
eaten as ameal or as amid-day snack. Justheat amug full and enjoy. This soup is also incredibly
flexible as you can enjoy the broth as is or add aprotein, such as shredded chicken.
Ingredients
Directions
2 Medium tomatoesquartered
1. Place above ingredients in afood processor

or blender and mix until everything is finely
chopped.
White onionquartered
1 Serrano chile, white pith and seeds removed*
2. Heat adutch oven over medium high head and

add oil. Heat until shimmering.
1 Adobo chile, plus 1 tsp sauce**
3. Pour chopped vegetables into hot dutch oven

and add salt.
1 Garlic clove, quartered

1 Tbsp Coconut oil
4. Cook vegetable mixture, stirring occasionally

to redistribute the liquid until all liquid has
evaporated.
1 tsp Kosher salt

2 32 Fl oz Vegetable stock***
5. Add vegetable stock and stir to distribute

vegetable mixture. Increase heat to high and
heat until boiling. Once boiling, reduce heat to
low, stir, and let the flavors continue to come
together for 15 minutes.
6. Enjoy!
*If you like aspicier soup, you can remove the pith and
seeds from one half or less of the Serrano chile and leave
the other half containing the pith and seeds. Iremove the
pith and seeds from of one half and it's just the right
spiciness for me.
**Chile's in adobo sauce come in acan. One tip is to
distribute the chile's and sauce into individual zip lock
baggies and freeze them. Just fill acontainer with hot
water and place one baggie into the water as you prep
the veggies. By the time you're ready to add the chile and
adobo sauce, it will be defrosted!
***Chicken stock is asubstitute.
74
48.
Almond Butter Satay Chicken

From Brooke Lark
This homemade version of classic Thai Take-Out will keep you eating
MSGfree, while still enjoying all the classic flavor you already love
withSatay Chicken!
Makes 6 servings
Ingredients
Directions
2 chicken breasts, sliced very thin
1. Place sliced chicken in a913 baking dish.

In asmall bowl, microwave almond butter,
tamari, raw honey, lime juice and zest, and
red pepper flakes for 60 seconds. Whisk until
creamy and well-mixed. Pour mixture over
chicken, stirring to coat. Marinate overnight.
cup creamy almond butter

3 tablespoons tamari
2 tablespoons raw honey or agave
1 lime, juiced and zested
2. Thread chicken onto bamboo skewers, grill

until cooked through, about 46 minutes on
medium. Serve and enjoy!
teaspoon red pepper flakes
75
49.
Salmon Teriyaki with Cauliflower Rice

From Brooke Lark
Homemade teriyaki sauce is aeasy to make and so delicious!
Especially when served on cauliflower rice, instead of high-carb white rice!
Serves 2
Ingredients
Directions
2 tablespoons tamari
1. In asmall bowl, whisk together tamari, honey,

and garlic. Pour over salmon. Grill salmon or
bake on aparchment-lined baking sheet, in an
oven preheated to 375 degrees until it flakes,
about 1013 minutes.
2 tablespoons raw honey

1 clove garlic, very finely chopped
2 Salmon fillets
76
50.
Zucchini Pasta with Pesto RAW

From Yuri Elkaim
Forget the pasta! This quick and easy raw recipe gives you all
thesatisfaction of eating Italian favorites, without the gluten!
Makes 4 servings
Ingredients
Directions
3 zucchini, peeled and cut with aspiralizer

(or avegetable peeler if you dont have aspiralizer)
1. Pour all ingredients, except for the noodles in

afood processor and blend well.
2 cloves garlic
2. Pour over zucchini noodles in aserving bowl

and mix well.
1 cup fresh basil

cup pine nuts
3 tbsp flax oil
3 tbsp olive oil
3 tbsp lemon juice
77
51.
SuperfoodSalad
Some of the healthiest foods are the fastest foods.

This fresh salad will take just minutes to pull together, but tastes
likearestaurant-made entre. Enjoy! Share! Eat for energy!
Serves 2
Ingredients
Directions
4 cups spinach
1. Toss spinach with berries, avocado,

walnuts, hemp seeds, and onion. Drizzle
with apple cider vinegar, oil, and honey.
Plateimmediately, serve, and enjoy!
1 cup berries
(blueberries, raspberries, blackberries)
1 avocado
3 tablespoons walnuts, macadamias,
or sliced almonds
2 tablespoons crumbled bleu cheese
or hemp seeds (optional)
3 tablespoons sweet onion, finely chopped
cup apple cider vinegar
cup avocado oil
2 tablespoons raw honey or agave
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SuperfoodSalad
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52.
MargaritaChicken
Lime-marinated chicken makes for adelicious, flavorful meal. Full of

protein and low in calories, this simple recipe is perfect for summer grilling,
or can be cooked on askillet for autumn and winter evenings.
Serves 4
Ingredients
Directions
2 Chicken breasts, halved
1. Marinate chicken breasts 1 hours before

cooking in lime juice, lime zest, chili powder,
and cumin. Grill or cook in coconut oil in
ashallow skillet until cooked through.
2 limes, zested and juiced

teaspoon chili powder
teaspoon cumin
1 teaspoon sea salt
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DRESSINGS
AND
SAUCES
81
53.
Flavias Chimichurri Sauce

My take on the traditional salsa-like sauce from South American.

Great with grilled meats or seafood!
Makes 6 servings
Ingredients
Directions
cup olive oil
1. Whisk together oil and vinegar, then mix in

remainder of ingredients. Sauce is best when it
sits for afew hours to let flavors intensify. Play
around with the balance of ingredients to your
liking. Serve on the side as an accompaniment
to grilled or roasted meats, poultry and grilled
seafood.
cup red wine vinegar

4 garlic gloves, minced, or more to taste
cup cup green onion, finely chopped
cup finely chopped parsley or cilantro,
or mix 1Tbsp finely chopped oregano
Pinch or more of red pepper flakes
Pinch of sea salt (or kosher salt)
Good pinch or two of cracked black pepper
82
54.
Balsamic Vinaigrette
From Terry Shanahan
This basic balsamic vinaigrette gets flavor kick from Dijon mustard.
Perfect for zesting up for your favorite salads, even better when drizzled
onavocados and tomatoes!
Makes 2 servings
Ingredients
Directions
Cup Olive Oil
1. In afood processor, combine all ingredients

and mix until emulsified. Process can also be
done by hand using whisk.
2 tsp. Balsamic Vinegar

1 tsp. Dijon Mustard
1 tsp. Lemon Juice
Sea Salt, to taste
83
55.
Red Wine Vinaigrette

From Terry Shanahan
A simple vinaigrette using ingredients you probably already have in your pantry.
Mix up abig batch of this dressing and keep it ready-to-serve
in the fridge for up to 2 weeks.
Makes 2 servings
Ingredients
Directions
Cup Olive Oil

2 tsp. Red Wine Vinegar

1 tsp. Lemon Juice
1 tsp. Honey (optional)
Sea Salt, to taste
84
56.
Apple Cider Vinaigrette

From Terry Shanahan
Add more apple cider vinegar to your diet and you may just find youre
more vibrant than ever. (Not to mention eating tastier than ever!)
Makes 2 servings
Ingredients
Directions
Cup Avocado Oil

(Olive oil can be used as asubstitute)

2 tsp. Apple Cider Vinegar

1 tsp. pure maple honey (optional)
Sea Salt, to taste
85
57.
Lime Cilantro Vinaigrette

From Terry Shanahan
Bright and zesty, this dressing isnt just good on salads, its amazing
ongrilled meats, salmon, and veggies, too!
Makes 4 servings
Ingredients
Directions
Cup Olive Oil

Cup Lime Juice

2 Tbsp. White Vinegar
1 Tbsp. Minced Garlic
Handful of Cilantro
Salt and Pepper, to taste
86
58.
Creamy Avocado and Tomatillo Dressing

From Terry Shanahan
You wont miss all the bad fats traditionally found in storebought salad
dressing with this simple recipe! Switch it in for Ranch whenever you get
ahankering for classic comfort food. Drizzle it on salads,
or use it asadelicious veggie dip!
Makes 4 servings
Ingredients
Directions
2 Tomatillos, sliced

1 Small Avocado
Cup Olive Oil
2 Tbsp. White Vinegar
1 Tbsp. Minced Garlic
Juice of 1 Lime
Handful of Cilantro
Salt and Pepper, to taste
87
59.
Secret French Salad Dressing
This gorgeous dressing costs just pennies to make, and makes every single salad taste like agourmet feast.
Youll never again want to spend asingle penny on the storebought dressing, since this recipe works
splendidly on every single salad. My favorite combination is still the one she served: romaine lettuce, abit
of diced grilled chicken, chopped white onions, diced tomatoes, and ahandful of almond-milk cheddar.
But you can serve this versatile dressing on any salad and wow your tastebuds.
Makes 4 servings
Ingredients
Directions
3 cloves fresh garlic
1. Place all ingredients in ablender. Blend until

the garlic is very finely chopped. Place in an
airtight container and set aside for 1520
minutes before dressing your salad to allow
the flavors to meld together. Pour over your
favorite salad and enjoy!
cup white vinegar

cup avocado or extra-virgin olive oil
2. For asweeter dressing, swap out the vinegar

for fresh lemon juice, then add 2 tablespoons
of sugar or honey.
88
60.
Garlic Mayonnaise
From Yuri Elkaim
This is agreat dip to use with your Sweet Potato Fries.

Makes 2 servings
Ingredients
Directions
1 avocado
1. Place ingredients in abowl and mash together

using afork until creamy consistency is
achieved.
orange juiced
1 clove garlic, minced
89
90
DESSERT
91
61.
Homemade Gummies
Get all the goodness of your favorite kid-friendly snacks,

without all the badness! These easy homemade gummies are sweetened
with pure watermelon and just atouch of honey. Theyre surprisingly easy
to make, and so easy to munch for healthy snacking!
Makes 8 servings
Ingredients
Directions
4 cups of watermelon
1. Cut 4 cups of watermelon then liquify it in the

blender. You can also use ajuicer to avoid the
next step.
cup of lemon juice

3 packets unsweetened gelatin (organic is better)
2. Get rid of the pulp using afine mesh. You

should have around 2 cups of juice.
2 tbsp. of raw honey
3. Divide your liquid in half. Put one cup in

asaucepan and warm it. It must not boil. Put
the second cup in any kind of bowl and add
your gelatin. Whisk with afork.
4. Put the gelatin mix in the warm juice and whisk
until smooth.
5. Add honey and lemon juice. Stir.
6. Pour your mix in asilicon mold or in
arefrigerator safe pan for at least 30 minutes
(or more). (P.S.: Dont forget to put ahard
cooking tray BEFORE pouring your mixture in
your silicon mold.)
7. Done! Remove the gummies from the mold
and enjoy! (P.S.: If theyre hard to remove,
put them in the freezer. It will be easier when
theyll be harder.)
92
93
62.

Enjoy this classic treat from childhood without sapping your energy with sugar!
Makes 9 brownies
Ingredients
Directions
1 cups black beans

(or 1 can of BPA-free canned beans)
1. Preheat oven to 350F. Grease an 8-inch pan.

2. Place the black beans, oil, cocoa, sweetener,
vanilla extract and salt into ablender or food
processor and blend until smooth.
cup melted coconut oil (or melted butter)

cup cocoa powder
3. Fold in the eggs and chocolate drops. Mix well.
2 tsp. vanilla extract
4. Pour into the pan and bake for about

20minutes. Let cool for at least 10 minutes
before cutting, or eat straight from the pan!
cup sweetener (erythritol preferred)

A pinch of sea salt
3 lightly beaten eggs
cup dark chocolate drops
Want


94
95
63.
From Tana Amen
Light, fluffy, and good for you!

Bet youd never guess that you could say all of that about asingle dessert!
Serves 4
This recipe calls for the meat from one or two young Thai coconuts. Some people are intimidated by the
idea of opening coconuts to get the meat (I used to be one of them). Iassure you, it is easier than it
sounds, and well worth the minimal effort! The fresh coconut water and delicious meat are amazing
treats. The only thing you need is ameat cleaver or a10-inch heavy kitchen knife to get started. Young
Thai coconuts can be found at Asian markets or health food stores and come wrapped in plastic. You
can use other types of coconut, but the meat is often not as soft. The meat from ayoung Thai coconut is
usually similar to the consistency of tofu, very soft.
Ingredients
Optional Ingredients
Coconut meat from one

or two fresh young Thai coconuts (about 1 cup)
2 tablespoons erythritol
or 1012 drops stevia liquid sweetener
(chocolate flavor, Sweet Leaf brand)
23 tablespoons full-fat coconut milk

(refrigerate the can for several hours)
1 cup fresh berries of your choice

(I love raspberries or sliced strawberries)
12 tablespoon raw cacao powder

(start with 1 tablespoon)
Directions
cup coconut butter or raw almond butter
1. Blend all ingredients except berries in ahighpowered blender.
1 tablespoon coconut oil
2. If desired, place berries in bottom of dessert cup.
teaspoon vanilla extract
3. Layer mixture over berries into dessert bowls

and refrigerate for 30 minutes before serving.
teaspoon cinnamon
2 tablespoons pure maple syrup or raw honey
4. Top with coconut whipped cream if desired.
96
97
64.
Paleo Coconut Macaroons

From Terry Shanahan
The classic macroon gets ahigh-energy makeover.
Makes 812 cookies
Ingredients
3 Tbsp. Egg Whites

2 Cups Unsweetened Coconut Flakes
Cup Raw Honey
tsp. Sea Salt
Enjoy Life Chocolate Chips, melted
Directions
1. Mix first four ingredients using fork. Chill

for 30 minutes in refrigerator. Using alarge
scoop, create 2 balls and place on abaking
sheet lined with parchment paper. Bake at
350 degrees for 1012 minutes until golden
brown. Once cooled, dip macaroons in melted
chocolate. Freeze for 30 minutes. Enjoy!
98
65.
Raw Berry Crisp

From Terry Shanahan
Comfort food make high energy. This berry crisp packs all the punch
ofyour favorite cobbler, without any of the sugar!
Serves 4
Ingredients
Directions
6 cups mixed berries (frozen or fresh)
1. In afood processor, blend pecans, walnuts,

dates, and cinnamon until coarsely ground.
1 Tbsp. Pure Maple Syrup
2. In aseparate dish or bowl, toss berries with

maple syrup.
1 cup Raw Pecans

cup Raw Walnuts
3. Scatter nut mixture over berries and serve

immediately, or chill until read to serve.
cup Pitted Dates

(I prefer using Medjool dates
they are more juicy!)
tsp. Ground Cinnamon
99
66.
Paleo Chocolate Chip Cookies

From Amy Coates
Everyone loves chocolate chip cookies! And now you can love eating them!
This re-worked recipe takes the traditional flavors and makes em good for your energy!
Makes 1820 cookies
Ingredients
2 cups almond flour

tsp sea salt
tsp baking soda
cup coconut oil, melted
cup maple syrup
1 tbsp vanilla extract
cup chocolate chips
Directions
1. Preheat oven to 350F.

2. In abowl, mix almond flour, salt, and baking
soda.
3. Add melted coconut oil, maple syrup, and
vanilla extract and mix well.
4. Mix in chocolate chips and form cookie dough
into balls. Press each ball onto acookie
sheet with your palm. You can either grease
the sheet with coconut oil, or use asilpat
sheetmy personal favourite.
5. Cook at 350 for 8 minutes. Let cookies cool on
the pan or else they will break.
100
67.
Blueberry Almond Bars

From Amy Coates
Perfect as aquick-pack snack for hikes, runs,

or as an afterschool snack that kids and adults will love!
Makes 9 bars
Ingredients
1 cup almond butter

cup agave
1 cup dried blueberries
1 cup almond flour
tsp sea salt
cup dried coconut
cup walnuts (chopped)
cup pumpkin seeds
tsp baking soda
cup coconut oil, melted
Directions
1. Place almond flour, coconut, salt, and baking

soda into alarge bowl and mix. Add the rest
of the ingredients and mix well. Oil an 88 pan
with coconut oil and press the mixture firmly
into the base.
2. Bake at 350 degrees for 1518 minutes. Cool in
the fridge for at least an hour before cutting to
give them time to set.
101
68.
Hemp Balls
From Yuri Elkaim
A perfect high-energy snack for before and after workouts.

Delicious, raw, and easy to make adouble batch so youve got
these snacks ready for whenever you crave em.
Makes 8 servings
Ingredients
Directions
2 cups hemp seeds
1. Place almonds into food processor and grind

until fine.
1 cup soaked almonds
2. Add sesame seeds, honey, and coconut oil.

Process until combined.
1 cup sesame seeds, milled

cup honey
3. Move ingredients to bowl and add hemp

seeds. Form into balls, and place in container
in refrigerator.
cup cacao nibs (optional) (for aspecial

treatadd some good quality chopped chocolate)
cup coconut oil
102
ABOUT
THE
CONTRIBUTORS
Yuri Elkaim
Author of the All-Day Energy Diet, Yuri Elkaimis
aregistered holistic nutritionist and renowned
fitness expert. For more than 13 years, his
honest and inspiring messages have helped over
500,000 people worldwide enjoy more energy,
lose weight, get in shape, eat better, and have
amuch greater understanding of their health.
Aformer pro soccer player who later acted as the
strength and conditioning and nutrition coach for
seven seasons at the University of Toronto, Yuri is
now on amission to transform the lives of more
than ten million people by 2018. Learn more at
www.alldayenergydiet.com
103
Alex Jamieson
Amie Valpone
As aholistic health counselor and personal

chef, Alexandra Jamieson works with individual
clients all over the world, offering personalized
recommendations and support while integrating
appropriate food choices with lifestyle options.
Graduate of the Institute for Integrative Nutrition,
Alexandra has appeared on Oprah, The Final Word,
30 Days, The National Health Test with Bryant
Gumble and the award-winning documentary
Super Size Me, Alex is getting the word out about
holistic nutrition and healthy living! Her new book
The Great American Detox Diet (Rodale, 2005)
offers sane, tasty advice on how to clean out, feel
great and live healthfully.
Amie Valpone, HHC, AADP is the Editor-inChief of www.TheHealthyApple.com; she is

aManhattan based Personal Chef, Culinary
Nutritionist, Professional Recipe Developer, Food
Photographer, Writer and Motivational Speaker
specializing in simple gluten-free, soy-free and
dairy-free Clean recipes. Amie recently healed
herself from adecade of chronic pain including
Lyme Disease, Polycystic Ovarian Syndrome,
Hypothyroidism, Heavy Metals and much more
exhausting every doctor in the country and Mayo
Clinic; she shares her story of how Clean Eating
and Detox saved her life and inspires you to Clean
up your food, too. Amie lives in Manhattan, NYC
where she cooks for avariety of clients including
celebrities and people with busy lifestyles who
enjoy healthy, organic, whole foods. Amie's work
appears on Martha Stewart, Fox News Health,
WebMD, The Huffington Post, The Food Network,
Glamour Magazine, Clean Eating Magazine, SHAPE
Magazine, Prevention Magazine, PBS and many
others. Visit Amie on Facebook, Twitter, Instagram,
Google Plus and Pinterest @TheHealthyApple.
104
Amy Coates
Ben Greenfield
Registered Holistic Nutritionist, wife to Yuri

Elkaim, and devoted mother to 3 young beautiful
boysAmy chronicles her mission to live the best
life ever, offering up inspiration and original recipes
at amycoates.com
Ben Greenfield is an ex-bodybuilder, Ironman

triathlete, professional Spartan racer, coach, speaker
and author of the New York Times Bestseller
Beyond Training: Mastering Endurance, Health
and Life (http://www.BeyondTrainingBook.com).
In 2008, Ben was voted as NSCAs Personal Trainer
of the year and in 2013 was named by Greatist as
one of the top 100 Most Influential People In Health
and Fitness. Ben blogs and podcasts at http://www.
BenGreenfieldFitness.com, and resides in Spokane,
WA with his wife and twin boys.
105
Brooke Lark
Cynthia Pasquella
Food writer, recipe developer, and food

photographer for companies like Disney,
Good Cook, YuriElkaim.com, and author of
Almonds Every Which Way. Brookes website
Cheekykitchen.com is aprimal-inspired site where
fast, fresh, family-friendly food reigns and 3-time
award winner for Babbles Best Mom Food Blogs.
Cynthia Pasquella is known as

TheTransformational Nutritionist. She helps
women who struggle with their weight and
self-worth by using amethod that combines
nutrition, psychology, and spirituality so they can
finally experience permanent change and radical
fulfillment! Cynthia is aclinical nutritionist, spiritual
leader, media personality, and best-selling author.
She is the founder and director of the Institute of
Transformational Nutritionthe only nutrition
certification program where students receive
an in-depth understanding of holistic health
through science, psychology, and spirituality. She's
also the co-founder of SoCal Cleanse, an award
winning cleansing and detoxification company,
and the best-selling author of The Hungry Hottie
Cookbook and PINK Method. You can find out
more about Cynthia at www.cynthiapasquella.com
106
Flavia Del Monte
JJ Virgin
Flavia Del Monte, founder ofFlavilicious Fitness

Inc,is aRegistered Nurse, Certified Nutritionist
and Certified Personal Trainer whose life mission is
to help as many women as possible achieve their
ultimate body and unparalleled health through
exercise and natural nutrition.
Celebrity Nutrition & Fitness Expert JJ Virgin

helps clients lose weight fast by breaking free
from food intolerances. She is author of New York
Times Bestsellers The Virgin Diet: Drop 7Foods,
Lose 7Pounds, Just 7 Days and The Virgin Diet
Cookbook: 150 Easy and Delicious Recipes to Lose
Weight and Feel Better Fast. JJ is also bestselling
author of Six Weeks to Sleeveless and Sexy,
aHuffington Post blogger, creator of the 4X4 Burst
Training Workout, and co-star of TLC's Freaky
Eaters. Learn more at www.jjvirgin.com
Flavia and her expertise have been featured in

the pages ofOxygen Magazine, Womens Health,
Muscle & Fitness Hers, Inside Fitness Magazine, Fit
& Firm, andFitness X. She continually educates
herself with the latest training and nutrition
research that will help improve strength, health,
endurance, flexibility and body composition, to
ensure the information she regularly provides to
her followers is always one step ahead.
107
Nick Pineault & Gen Gauvin
Nick Pineault and Gen Gauvin are food lovers,

nutrition myths busters and most of allcrazy
French Canadians. Their down to earth, realistic
approach to healthy eating and living helps
people from all ages and walks of life. They're
on amission to destroy misinformation, set the
facts straight and change the future of food... but
all while having ablast doing it. For more visit
http://www.fastfoodsolution.com
108
Sara Gottfried
Tana Amen
For the last twenty years, Harvard and MITeducated physician, speaker and author ofThe
Hormone Cure, Dr. Sara Gottfriedis afirm believer
in treating the root cause of problems, not just
the symptoms. She believes in leafy greens and
nutrient-dense foods, together with evidencebased integration of botanicals and bioidentical
hormones, rather than just prescribing
medication.
Bestselling author and registered nurse, Tana

Amen, teaches people how the power of food
can transform their focus, memory, energy and
weight. Shes the author of the NY Times bestselling book, The Omni Dietthe revolutionary
70% plant+ 30% protein program to help you lose
weight, reverse disease, fight inflammation, and
change your life forever! Tana produced and costarred in two popular public television programs,
The Omni Health Revolution and Healing ADD
with her husband Dr. Daniel Amen. Learn more at
www.TanaAmen.com
My method is not one-size-fits-all. My mission

is to help women feel sexy, vital and balanced
from their cells to their soul, claims Dr. Gottfried
adding, I believe that managing and optimizing
your health is your divine responsibility and path
to personal power.
109
Terry Shanahan
With Thanks
Terry Shanahan is afunctional nutrition and performance consultant, blogger, and online diet and
fitness coach. His client list includes world champions, NBA and NFL stars, and Olympic medalists.
Terry also helps individuals who are suffering
from chronic health issues including autoimmune,
endocrine, inflammatory, and digestive disorders,
as well as those who simply want to improve their
quality of life, health, and physical appearance.
And an extra-special thanks to client contributors

Julie Simmons, Tracy Murphy and Jennifer Weinberg for sharing their recipes, as well.
110
Notes
111

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WELCOME!

Hey, its Yuri Elkaim, curator of The All-Day Energy Diet

The All-Day Energy Diet

Dont think about what and when to eat. These

The All-Day Energy Diet

Yuri Elkaim, BPHE, RHN

Warm Cinnamon Pecan Oatmeal

Healthy Huevos Rancheros

The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie

Green and Lean Smoothie

Creamy Blueberries and Greens Smoothie

Spinach, Basil & Radish Salad

Delish Detox Salad

Five Minute Bean Salad

Jicama, Apple, and Pear Slaw

Massaged Dinosaur Kale, Frisee andRaspberry Salad

Ginger Carrot Soup

Savory Quinoa Salad

Brain Boosting BBQ Chicken Salad

Mediterranean Spaghetti Squash

Green Beans with Shiitakes and Shallots

Mini Paleo Fritattas

Fresh Tomato Soup

Apple Celery Salad

Quick Cauliflower Fried Rice

Creamy Tahini Broccoli

Happy Digestion Salad

Bean and Tomato Soup

5-Ingredient Strawberry Spinach Salad

Strawberry Avocado Citrus Salad

Beet and Carrot Salad

Broccoli, Pea, and Almond Salad

Strawberry Avocado Salad

Sunny Avocado Boat

Apple Almond Butter Bites

Sweet Potato Fries

Avocado Sea Wrap

Happy Brain Halibut with Pesto Cream Sauce

Pomegranate Pepita Salad with Salmon

Sesame Citrus Kale Salad with Chicken

Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing

Bone Marrow with Roasted Vegetablesand Kale

"No Tortilla" Soup

Almond Butter Satay Chicken

Salmon Teriyaki with Cauliflower Rice

Zucchini Pasta with Pesto RAW

Flavias Chimichurri Sauce

Red Wine Vinaigrette

Apple Cider Vinaigrette

Lime Cilantro Vinaigrette

Creamy Avocado and Tomatillo Dressing

Secret French Salad Dressing

Black Beans Brownies

Paleo Coconut Macaroons

Raw Berry Crisp

Paleo Chocolate Chip Cookies

Blueberry Almond Bars

Warm Cinnamon Pecan Oatmeal

cup gluten-free oats

1. Prepare the oats according to the package

tsp. ground cinnamon

Healthy Huevos Rancheros

ripe avocado, pitted

2. Squeeze lime juice over avocado half. This