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 my- self (obviously :), JJ Virgin, Cynthia Pasquella, Ben Greenfield, Tana Amen, and many others. These recipes fall within the guidelines of The All- Day Energy Diet. As such, they are gluten and dairy- free, very low in sugar, and chock-full of vital nutri- ents. 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. I love food but I dont want to spend all day preparing it. I look for recipes that are easy to make, taste de- licious, 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 2 resources, which you can get by clicking on the links below: The All-Day Energy Diet Community Cookbook Meal Plans 2 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 ex- actly 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 commu- nity cookbook and I look 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 3 BREAKFAST 7 1. Warm Cinnamon Pecan Oatmeal 8 2. Healthy Huevos Rancheros 9 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 9. Sweet Pea & Avocado Salad 18 10. Spinach, Basil & Radish Salad 20 11. Delish Detox Salad 22 12. Five Minute Bean Salad 24 13. Jicama, Apple, and Pear Slaw 25 14. Massaged Dinosaur Kale, Frisee and Raspberry Salad 26 15. Ginger Carrot Soup 28 16. Savory Quinoa Salad 29 17. Brain Boosting BBQ Chicken Salad 30 18. Mediterranean Spaghetti Squash 32 19. Green Beans with Shiitakes and Shallots 33 20. Mini Paleo Fritattas 34 21. Fresh Tomato Soup 35 22. Apple Celery Salad 36 23. Quick Cauliower Fried Rice 38 24. Creamy Tahini Broccoli 40 25. Happy Digestion Salad 41 4 26. Veggie Soup 42 27. Bean and Tomato Soup 44 28. Roasted Carrots 45 29. 5-Ingredient Strawberry Spinach Salad 46 30. Strawberry Avocado Citrus Salad 47 31. Beet and Carrot Salad 48 32. Broccoli, Pea, and Almond Salad 49 33. Arugula Salad 50 34. Strawberry Avocado Salad 52 SNACKS 53 35. Cucumber Hummus Bites 54 36. Sunny Avocado Boat 55 37. Apple Almond Butter Bites 56 38. Sweet Potato Fries 57 39. Avocado Sea Wrap 58 DINNER 59 40. Roasted Sweet Beet Pizza 60 41. Happy Brain Halibut with Pesto Cream Sauce 62 42. Pomegranate Pepita Salad with Salmon 64 43. Sesame Citrus Kale Salad with Chicken 66 44. Anytime Casserole 68 45. Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing 70 46. Bone Marrow with Roasted Vegetables and Kale 72 47. "No Tortilla" Soup 74 48. Almond Butter Satay Chicken 75 49. Salmon Teriyaki with Cauliower Rice 76 5 50. Zucchini Pasta with Pesto RAW 77 51. SuperfoodSalad 78 52. MargaritaChicken 80 DRESSINGS AND SAUCES 81 53. Flavias Chimichurri Sauce 82 54. Balsamic Vinaigrette 83 55. Red Wine Vinaigrette 84 56. Apple Cider Vinaigrette 85 57. Lime Cilantro Vinaigrette 86 58. Creamy Avocado and Tomatillo Dressing 87 59. Secret French Salad Dressing 88 60. Garlic Mayonnaise 89 DESSERT 91 61. Homemade Gummies 92 62. Black Beans Brownies 94 63. Choco-tentment Mousse 96 64. Paleo Coconut Macaroons 98 65. Raw Berry Crisp 99 66. Paleo Chocolate Chip Cookies 100 67. Blueberry Almond Bars 101 68. Hemp Balls 102 ABOUT THE CONTRIBUTORS 103 6 BREAKFAST 7 1. Warm Cinnamon Pecan Oatmeal From Amie Valpone Like a homemade 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 cup gluten-free oats tsp. ground cinnamon 1 tbsp. raw pecans 1 tbsp. raw organic honey Directions 1. Prepare the oats according to the package directions. Top with cinnamon, pecans and honey. Serve warm. 8 2. Healthy Huevos Rancheros From Flavia Delmonte Wake up to a breakfast you deserve! Why derail healthy eating with a big, white flour wafle and nitrate-laden sausage? This simple homemade Huevos Rancheros packs a nutritious punch, fuels you all day long, AND makes you feel like you just ate at a classic diner! Deliciously good for you! Serves 1 Ingredients ripe avocado, pitted 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 Directions 2. Squeeze lime juice over avocado half. This will help prevent browning. Peel and chop the hardboiled eggs and toss in a small 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. 9 3. The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie 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 a bowl with a spoon, which will assist with digestion as the enzymes in your mouth break down your chewable smoothie. Makes 1 giant smoothie Ingredients 4 cups kale (preferably dinosaur kale)- lightly steamed and drained 1 cup raw almonds 35 raw brazil nuts (purchased in shell to reduce mold) 1 avocado 1 tsp. cinnamon 12 tbsp. dark chocolate powder 46 oz. full fat coconut milk (in bpa-free can) 1 cup fresh herbs optional 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 Special Equipment Hi-Speed Blender (like a Vitamix) Directions 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 a handful (theyre fantastic for cleansing the gut and liver). 2. Then blend! Afer about 60 seconds of blending, stir in the protein powder, sea salt, coconut flakes, and cacao nibs. Then simply eat it out of a bowl, just like cereal but much, much better for you! 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 2 handfuls spinach 1 handful kale 1 fresh mango, peeled and pitted 1 cucumber, chopped 1 c water c ice Special Equipment Hi-Speed Blender (like a Vitamix) Directions 1. Place all ingredients into your Vitamix. Blend until smooth and enjoy! 12 5. Creamy Blueberries and Greens Smoothie From Sara Gottfried Max out your daily dose of antioxidants, and start your morning of with serious all-natural energy with this delicious blueberry and green smoothie. Serves 12 Ingredients 1 cup organic unsweetened coconut water large organic Hass avocado cup fresh organic blueberries 2 sticks of organic celery, cut into slices 1 cup fresh spinach, kale, or other leafy green Special Equipment Hi-Speed Blender (like a Vitamix) Directions 1. Blend all ingredients together in a blender until smooth and creamy. Chill in smoothie in freezer for 30 minutes. Blend again for a few seconds and enjoy! 13 6. Seed Tea From Alex Jamieson Excellent for digestion and supporting the liver and gallbladder. This tea is spiced and refreshing, making it a wonderful sugar-craving replacement. Serves 2 Ingredients 1 teaspoon fennel seeds 1 teaspoon fenugreek seeds 1 star anise 7 fresh mint leaves Directions 1. Simmer the fennel, fenugreek and star anise in 2 cups of water for 5 minutes. 2. Turn of the heat and add the mint leaves. Steep for 5 minutes. 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 a box, plus no sluggish preservatives to get you down! Makes 1 serving Ingredients cup fresh blueberries 2 tbsp chopped almonds, presoaked 2 tbsp ground hemp seeds 2 tbsp dried shredded coconut 1 tbsp ground flaxseed Directions 1. Prepare nut milk and pour over top of the berries and other ingredients. 15 8. Live Granola From Yuri Elkaim Pure food, pure nutrition. This granola is easy to make, and stores in the fridge as an ideal fast-food for up to 1 month. Makes 2 servings Ingredients cup raw almonds, soaked cup raw sunflower seeds, soaked cup raw walnuts 4 dates, pitted and chopped (raisins or figs can also be used) cup fresh semi-fruit (apple, pear, berries) 1 tsp cinnamon Pinch of sea salt 1 cup almond or rice milk Directions 1. Briefly pulse the almonds, sunflower seeds, and walnuts in a food processor. 2. Add the dates, cinnamon, and salt and process briefly to mix. 3. Store in a sealed contain in the refrigerator OR serve immediately with fresh fruit and almond/rice milk. 16 LUNCH 17 9. Sweet Pea & Avocado Salad 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 2 cups mixed organic greens cup frozen peas, defrosted 1 small red onion, diced 1 ripe avocado, peeled, cored and thinly sliced 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 Directions 1. In a large bowl, combine mixed greens, peas, onion and avocado; set aside. 2. In a small bowl, whisk remaining ingredients. Pour over avocado mixture; gently toss to combine. 3. Serve immediately. 18 Sweet Pea & Avocado Salad 19 10. Spinach, Basil & Radish Salad From Amie Valpone Full of basil flavor and the energy-giving nutrition of spinach, this dish makes a great side to any meal, or is a perfect pack-and-go lunch salad. Serves 2 Ingredients 1 large ripe avocado, cut into cubes cup finely chopped fresh basil 3 large radishes, diced 1 lb. asparagus, halved and trimmed 2 Tbsp. freshly squeezed orange juice cup organic flax oil 3 cups organic spinach, loosely packaged tsp. sea salt tsp. pepper tsp. chili powder 1 tsp. fresh orange zest Directions 1. Boil asparagus in a large pot of salted water for 2 minutes. Drain, then rinse with cold water. 2. In a large bowl, combine cooked asparagus with remaining ingredient, stirring well to coat evenly with dressing. 3. Serve & enjoy immediately! Want "How-To" Video Instruction for Each of These Recipes? CLICK HERE TO DOWNLOAD ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim Get healthier and more condent in the kitchen www.alldayenergydiet.com/cookbook/video-special 20 Spinach, Basil & Radish Salad 21 11. Delish Detox Salad From Cynthia Pasquella Looking for a way to cut sugar cravings, naturally boost energy, and eat the plant- based nutrition your body needs? This simple detox salad does all of the above, while packing a flavor bunch. This is one detox treat youll crave to eat! Serves 4 Ingredients 2 heads broccoli 1 head cauliflower 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 Directions 1. Process broccoli, cauliflower, and cilantro in food processor until fine. Pour into a large bowl. 2. Add remaining ingredients, toss well, and serve. 22 Delish Detox Salad 23 12. Five Minute Bean Salad From Flavia Delmonte Who says whole food cant be fast food? This wildly delicious salad will make you glad to eat beans, beans, the magical fruit! Serves 4 Ingredients 1 cup black bean (pre-cooked) 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 Directions 1. Beans: In a large pot add 5 cups of hot water. Bring to a boil and boil for 23 minutes, 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 a greater amount of sugar to dissolve, thus helping the beans to be more easily digested. Discard soak water and rinse beans. Mix all ingredients into a large mixing bowl, chill before serving for at least one hour. 24 13. Jicama, Apple, and Pear Slaw From JJ Virgin Full of bright, refreshing flavor, this salad actually tasted better when lef to marinate 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 1 cup 3 green onions, chopped 4 teaspoon cider vinegar 1 tablespoon macadamia nut oil 1 tablespoon chopped fresh cilantro teaspoon sea salt Directions 1. Toss the cabbages, apple, pear, jicama, green onions, vinegar, oil, cilantro, and salt together in a large bowl. Let stand 30 minutes, tossing occasionally, to allow the flavors to bloom. 25 14. Massaged Dinosaur Kale, Frisee and Raspberry 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 a tender batch of Dino Kale in no time at all! Serves 4 For the Dressing cup organic raspberries 3 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon dried rosemary teaspoon sea salt teaspoon black pepper Directions 1. Blend all ingredients together in a blender or food processor until smooth. Set aside. For the Salad 1012 large organic dinosaur kale leaves 12 small heads of organic frisee, chopped 1 cup fresh organic raspberries cup slivered almonds 1 small shallot, finely chopped 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. 2. Drizzle dressing over salad and enjoy! 26 Massaged Dinosaur Kale, Frisee and Raspberry 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 1 cup diced yellow onion 1 clove garlic, minced 4 cups low-sodium chicken or vegetable stock 1 pounds carrots, chopped 2 teaspoons freshly grated ginger root 1 tablespoon fresh cilantro leaves, optional Directions 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 a lid and cook for 5 minutes, stirring occasionally. 2. Add the remaining stock and bring to a boil, then reduce to a simmer and cook for 15 minutes. 3. Pour the mixture into a blender and puree, being careful to cover tightly with a lid and a clean kitchen towel. Return to pan to bring to a simmer. Cover with optional cilantro garnish. 28 16. Savory Quinoa Salad From Nick Pineault & Gen Gauvin Turn quinoa into a delicious main dish with this simple salad which starts with uncooked quinoa, and ends with a savory, filling dish. Perfect as a side or main entre. Serves 2-4 Ingredients cup uncooked quinoa cup tomato juice cup water 6 oz. dried chorizo sausage (organic is better) 2 carrots avocado Small red onion 1 tbsp. expeller-pressed coconut oil For The Dressing 2 tbsp. olive oil 2 tbsp. red wine vinegar 2 tbsp. lime juice tsp. ground cumin salt and pepper, to taste Directions 1. Rinse your quinoa under cold water then put in a saucepan. Add the water and tomato juice. Bring to a boil, cover and reduce heat to the low setting. 2. Cook until the quinoa is ready it should take about 13 minutes. 3. In a frying pan, heat your oil while slicing your chorizo and cutting your onion. Then add them to the pan with your carrots. Stir. 4. Mix all the ingredients for the dressing in a small bowl. 5. Mix everything in a large bowl: quinoa (either hot, warm of hot), carrots, chorizo mix and dressing. Dont forget to season your recipe with salt and pepper! 29 17. Brain Boosting BBQ Chicken Salad 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 lime, juiced cup fresh orange juice 3 garlic cloves, minced teaspoon onion powder 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped 1 teaspoon dry thyme or 1 tablespoon fresh thyme, chopped teaspoon salt teaspoon pepper 1 red bell pepper, chopped cup celery, chopped cup black beans, drained and rinsed 1 avocado, cut into chunks 3 green onions, chopped 4 cups mixed greens 1 tablespoon olive oil 2 tablespoons fresh lime juice 1 tablespoon cilantro, chopped Salt and pepper to taste 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. 2. Transfer to a sealable plastic bag. Add chicken, turn to coat and refrigerate for 2 to 24 hours. 3. When ready to cook, preheat grill to medium- high heat. 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. 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. 7. To serve, place greens on platter and spread chopped veggie and bean mixture over greens. Add slices of grilled chicken across the top. 8. Drizzle sugar-free barbecue sauce over the top if desired. Best served with salad cold and chicken warm. 30 Brain Boosting BBQ Chicken Salad 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 1 large organic spaghetti squash cup kalamata olives, sliced cup cherry tomatoes, sliced in half 5 fresh basil leaves, chopped 1 clove minced garlic 3 tablespoons extra virgin olive oil Sea salt and freshly ground black pepper to taste Directions 1. Preheat oven to 350 degrees. 2. Slice spaghetti squash in half lengthwise and remove seeds. Place sides face down on a baking sheet. 3. Bake squash at 350 degrees for 45 minutes. 4. Allow squash to cool for 510 minutes, then remove spaghetti strands of flesh with a fork. 5. Toss squash in a large bowl with olives, tomatoes, basil, garlic and olive oil. Sprinkle with salt and pepper and enjoy! 32 19. Green Beans with Shiitakes and Shallots From JJ Virgin Green beans and shitake mushrooms go together like peas in a pod. This delicious, savory, filling recipe is one youll want to eat again and again! Serves 4 Ingredients 12 ounces green beans, trimmed 2 tablespoons macadamia nut oil or palm fruit oil 2 large shallots, thinly sliced 8 ounces shiitake mushrooms, stemmed and sliced medium red bell pepper, thinly sliced 2 teaspoons coconut aminos teaspoon sea salt teaspoon freshly ground black pepper Directions 1. Bring a large saucepan of lightly salted water to a boil over high heat. Add the green beans, cover the pan, and return to a boil; cook 2 minutes. Drain and rinse under cold water to stop the cooking; drain again. 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until they begin to sofen, 2 to 3 minutes. Add the mushrooms and bell pepper and cook, stirring occasionally, until mushrooms are slightly browned, 6 to 7 minutes. Add the green beans and cook for 1 minute. Add the coconut aminos, salt and pepper; cook, stirring, until hot, about 1 minute. 33 20. Mini Paleo Fritattas From Amy Coates Try making these in the morning for a quick breakfast, or prep them the night before for a zap-and-go snack thats full of energy and lots of flavor! Makes 7 mini fritattas Ingredients 1 tbsp coconut oil, plus more for greasing pan 5 eggs 1 cup broccoli florets, diced 1 cup chopped baby spinach red pepper, diced cup coconut cream (solid top in a can of coconut milk) 5 strips bacon, chopped Directions 1. Preheat oven to 350 F. Grease a mufin pan well, or use silicon mufin cups. 2. Place coconut oil, broccoli, bacon, and red pepper into a skillet over medium heat and cook until broccoli is bright green and bacon is cooked. Cool 10 minutes. 3. In separate bowl, whisk eggs and coconut cream. It will be chunky. Add spinach and stir. 4. Empty the broccoli mixture into the egg mixture and stir immediately. 5. Drop cup of egg batter into each prepared mufin cup. Bake 20 minutes. Cool 10 minutes in pan, run a knife 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 almond- milk cheese shreds, of course!) for a healthy 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 sof. 2. Chop up tomatoes and add to the pot along with the rest of the ingredients. 3. Bring to a boil and turn down to medium heat. Leave the soup on medium for approximately 12 minutes to boil of some of the excess water. 4. Place soup in a blender and puree. Season with salt and pepper. Serve. 35 22. Apple Celery Salad From Brooke Lark Apples and celery are a fantastic combination and when theyre combined with mint they create an irresistible salad! Serves 2 Ingredients 1 red apple, cored and thinly sliced purple onion, very thinly sliced 2 stalks celery, very thinly sliced For the dressing 3 tablespoons extra light olive oil 3 tablespoons apple cider vinegar 4 drops stevia 6 fresh mint leaves, very finely chopped Salt and pepper to taste Directions 1. In a medium bowl, toss together sliced apples, onion slices, and celery. In a small bowl, whisk together olive oil, vinegar, stevia, and mint leaves. Drizzle. 2. over apple mixture, tossing to coat with the vinaigrette. Salt and pepper to taste. Serve immediately and enjoy! Want "How-To" Video Instruction for Each of These Recipes? CLICK HERE TO DOWNLOAD ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim Get healthier and more condent in the kitchen www.alldayenergydiet.com/cookbook/video-special 36 Apple Celery Salad 37 23. Quick Cauliower Fried Rice 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 a healthy side thatll have you feeling like you just ordered take-out! Serves 4 Ingredients 1 small head cauliflower 1 tablespoon sesame oil 1 cup frozen peas and carrots mixture (or edamame and carrots) 3 tablespoons soy sauce or tamari 2 cloves garlic 1 large egg cup green onions Directions 1. Cut the core from the cauliflower. With a sharp knife, chop the florets into thin slices. This will make the florets fall into tiny little crumbles. Place in a food processor, if desired, and pulse just until the cauliflower has the texture of rice. 2. In a large skillet, heat sesame oil over medium- high 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. Crack an egg into the skillet, stirring and mixing the egg into the cauliflower mixture with a spatula or wooden spoon until the egg is fully cooked. Stir in green onions. Serve immediately and enjoy. 38 Quick Cauliflower Fried Rice 39 24. Creamy Tahini Broccoli From Brooke Lark Tahini is an amazingly versatile paste, and while its most commonly thought of as a base for hummus, dont limit its use to that. Tahini is filled with pure sesame flavor, which marries incredibly well with broccoli. Serves 2 Ingredients 12 cups broccoli, chopped tablespoon lemon juice 2 tablespoons tahini Directions 1. Pepper to taste. Place broccoli and lemon juice in a skillet. Add cup water, cover, and cook over medium, just until crisp-steamed. Remove lid from skillet, stir in tahini. Serve immediately and enjoy! 40 25. Happy Digestion Salad From: Jennifer Weinberg Give your gut a break! This salad is chock-full of everything you need to support healthy digestion, minimize bloating, and detox your belly from gluten and other allergens. Serves 2 Ingredients 2 small / 1 large fennel bulbs, diced 4 celery stalks, diced 3 Tbsp chopped fresh parsley 3 Tbsp chopped fresh mint 1 red grapefruit, peeled & diced 1 Tbsp fresh lemon juice Pinch sea salt Directions 1. Toss fennel, celery, herbs & grapefruit in bowl. 2. Whisk together salt & lemon juice. Pour dressing over herbs, cucumbers, onion salad. 3. Mix to combine and allow to sit for 1015 minutes before servings. 41 26. Veggie Soup From Brooke Lark Storebought cans of soup are high in sodium, and many are full of preservatives. Get all of the comfort of homemade pre-made soup with this quick and easy recipe that uses fresh everything. Full of fresh veggies , this soup is perfect for pre-workout fuel, afer-workout recovery, or as an easy-to-pack afernoon lunch! Serves 4 Ingredients 3 small purple potatoes, sliced into hearts 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 Salt and pepper to taste Directions 1. Add potatoes, sweet potatoes, and carrot sliced into a large pit with veggie broth. Bring to a boil 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! 42 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. I prefer Kale since it keeps its texture and doesnt get slimy. Serves 4-6 Ingredients 1 Onion, diced 3 cloves garlic, minced 2 tsp Extra Virgin Organic Olive Oil 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 15 oz can beans (Chickpeas or white beans. I used chickpeas here) 6 cups of water 2 cups curly fresh organic or local Kale, 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 I used this time) Directions 1. Saute the onion in a soup pot with the olive oil (or broth if looking for a fat free option) until sofened. 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 15 minutes or until the zucchini is sof. 3. Serve in a bowl with a sprig of basil and optional parmesan cheese. 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 1 bunch carrots, well scrubbed with greens removed 3 tablespoons coconut oil, melted 2 tablespoons raw honey (optional) Salt and pepper to taste Directions 1. Preheat oven to 350 degrees. Place carrots on a parchment-lined baking sheet. Drizzle carrots with coconut oil, and with honey (if desired). Salt and pepper generously. Roast in a preheated oven for 2530 minutes, or until carrots are tender and slightly browned on the bottom. Serve and enjoy! 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 a great canvas for all your favorite salad toppings. Serves 2 Ingredients 3 cups spinach 1 cup strawberries, sliced 3 tablespoons apple cider vinegar 2 tablespoons avocado oil 1 tablespoon honey Salt and pepper to taste Directions 1. Place the spinach and strawberries in a large bowl. Whisk the vinegar, avocado oil and honey together. Drizzle dressing over salad. Other Topping Ideas hemp seeds, poppy seeds, sliced almonds, sliced citrus, sliced avocado, shredded chicken, feta cheese, or bleu cheese 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 a smidgen of sea salt, lime, and fresh mint. This dish is a perfect side dish for summer parties, potlucks, and makes a delicious breakfast or brunch menu item, as well. Serves 4 Ingredients 1 avocado, pitted and diced 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 Directions 1. In a large 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! 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 1 large beet, peeled 2 carrots, peeled red onion, sliced 1 handful parsley, minced Juice of lemon 12 tbsp olive oil 1 tbsp apple cider vinegar Directions 1. In a food processor, grate beets and carrots 2. In a salad bowl, combine sliced red onions, grated carrots and beets, and chopped parsley. 3. Add lemon, olive oil, and apple cider vinegar and toss everything so that it is well mixed. 4. Season with fresh ground pepper and a pinch sea salt. 48 32. Broccoli, Pea, and Almond Salad From Yuri Elkaim This recipe can be served raw or lightly heated. Makes 2 servings Ingredients 1 head broccoli, stems removed cup almonds, pre-soaked and chopped 1 cup fresh peas red onion, chopped Pinch of sea Fresh ground black pepper Directions 1. Bring a large pot of water, salted with a teaspoon of salt, to a boil. 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. 2. Combine broccoli florets, almonds, chopped onion, and peas in a large serving bowl. 3. Choose dressing/vinaigrette from our list and mix well with other ingredients. 49 33. Arugula Salad From Yuri Elkaim Peppery arugula is a perfect way to add delicious greens to your day. Try tossing them into this simple salad. The flavors are bright, perfect for serving alongside a piece of salad or your favorite spring soup. Serves 2 to 4 Dressing Ingredients 2 lemons, peeled and quartered 1 tbsp raw honey 3 tbsp olive oil Pinch of sea salt Directions 1. Blend all ingredients in a high-speed blender and add to the following salad. Salad Ingredients 4 cups arugula leaves 1 pear, cut into shavings with a peeler 1 carrot, cut into shavings with a peeler 1 tomato, quartered cup sprouted lentils (or other legumes) cup chopped mushrooms 1 tbsp dried cherries or cranberries 2 tbsp cup pumpkin seeds Directions 1. Toss all ingredients together, serve immediately and enjoy. Want "How-To" Video Instruction for Each of These Recipes? CLICK HERE TO DOWNLOAD ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim Get healthier and more condent in the kitchen www.alldayenergydiet.com/cookbook/video-special 50 Arugula Salad 51 34. Strawberry Avocado Salad From Yuri Elkaim Youd never believe that such a small list of ingredients could pack such a nutritious, energy-giving punch! Start the day of with this simple recipe or use it as a healthy snack in the middle of a busy day! Makes 2 servings Ingredients 1 avocado, sliced 6 strawberries, stemmed and sliced Juice of lemon 1 tbsp balsamic vinegar Fresh ground black pepper Pinch of sea salt Directions 1. Place avocado and strawberries in a bowl. 2. Add remaining ingredients, mix gently, and serve. 52 SNACKS 53 35. Cucumber Hummus Bites From Brooke Lark This snack is guaranteed to fight of afernoon hunger pangs. Its healthy and beautiful as well. That makes it a win/win! Serves 2 Ingredients cucumbers or 1 baby cucumber 2 tablespoons hummus 4 cherry tomatoes, sliced in half Salt and pepper to taste 1 teaspoon olive oil Directions 1. Slice cucumbers in half. Spread a tablespoon of hummus down the center of the cucumbers. Top with halved cherry tomatoes. Salt and pepper to taste. 2. Drizzle with olive oil, if desired. 54 36. Sunny Avocado Boat From Brooke Lark Avocados make the perfect afernoon snack. Theyre creamy and filled with good fats which can help promote weight loss. Serves 1 Ingredients avocado 3 tablespoons broccoli sprouts tablespoon roasted sunflower seeds teaspoon olive or avocado oil Salt and pepper to taste Directions 1. Fill center of the avocado with sprouts. Sprinkle with sunflower seeds and drizzle with olive oil. Salt and pepper to taste. 55 37. Apple Almond Butter Bites Indulge your inner child along 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 apple 1 tablespoons almond butter 1 tablespoon chopped peanuts or almonds Directions 1. Cut apple into wedges. Spread a teaspoon of almond butter on the end of each apple. Dip in chopped peanuts. Serve and enjoy! 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 and quick-burn carbs for a fantastic post-workout recovery nosh! Makes 6 Servings Ingredients 3 sweet potatoes 3 tablespoons coconut oil Salt and pepper to taste 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 a large 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 a healthy treat, but is actually ofen as close to junk food as a candy bar. All that white rice and sugary rice vinegar makes it an ofen unhealthy indulgence. Enjoy all the goodness of sushi the healthy way with this easy recipe! One of my favorites! Makes 2 servings Ingredients 1 avocado, cut into lengthwise strips 1 small handful alfalfa sprouts cucumber, julienned 12 Nori sheets leaves, rinsed and carefully unfolded Juice of lemon 12 tbsp olive oil Directions 1. Lay the avocado strips, alfalfa sprouts, and cucumber inside the nori. 2. Drizzle some lemon juice and olive and roll to make a wrap. 58 DINNER 59 40. Roasted Sweet Beet Pizza From Cynthia Pasquella This simple recipe tastes just as like a top-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 1 c gluten-free flour 1 tsp of baking powder 2 tbsp of extra light olive oil c of water 2 sprays of extra light olive oil large golden beet, roasted in advance red onion, sliced thinly 1 tbsp honey salt, to taste Directions 1. Preheat oven to 450. 2. Prepare crust by sifing together flour and baking powder in a medium-size bowl. 3. Add oil and water until mixed well and then knead to form a ball. Do not over-knead. 4. Spray pizza pan lightly with oil and stretch the dough to fit on the pan. 5. Remove skin from the beet, slice thinly, and place on pizza with onion slices. 6. Bake for 15 minutes or until crust is golden brown. 7. Drizzle with honey, sprinkle salt, and enjoy! Want "How-To" Video Instruction for Each of These Recipes? CLICK HERE TO DOWNLOAD ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim Get healthier and more condent in the kitchen www.alldayenergydiet.com/cookbook/video-special 60 Roasted Sweet Beet Pizza 61 41. Happy Brain Halibut with Pesto Cream Sauce From Tana Amen Why go out, when you can stay in and make this gourmet dish in minutes? Delicious flavor, plus all the stuf you want to be putting in your body everytime you eat! Serves 4 Fish Ingredients 4 halibut fillets (4 ounces each) 1 teaspoon grapeseed oil Pesto Cream Ingredients cup walnuts 1 teaspoon minced garlic 1 cup fresh basil leaves or cup dried cup spinach leaves 1 tablespoon olive oil cup almond milk or cup coconut milk teaspoon salt and ground pepper combined (optional) Zest of one lemon (reserve juice to serve with cooked fish) Directions 1. In a food processor or blender, prepare pesto cream by blending walnuts, garlic, basil and spinach for 30 seconds. 2. Add olive oil and almond cream and blend. 3. Add lemon zest and blend; set aside. 4. Heat grapeseed oil in large saut pan over medium heat and sear halibut filets on one side until a golden 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. 5. While the fish is cooking, in separate small sauce pan, warm pesto cream on medium-low heat and reserve until fish is cooked. 6. Plate the fish, squeeze lemon juice over, if desired, and drizzle the pesto on top (about 2 tablespoons per dish). Enjoy! 62 Happy Brain Halibut with Pesto Cream Sauce 63 42. Pomegranate Pepita Salad with Salmon From Tana Amen Salmon pairs perfectly with this feisty pomegranate-pepita salad. Look for pepitas (or shelled pumpkin seeds) online, if youre having a hard time finding them at your local grocery store. Serves 4 Salmon Ingredients 4 filets wild salmon, skin of; 4 to 6 ounces each 1 garlic clove, minced 1 teaspoon minced cilantro teaspoon cumin teaspoon paprika teaspoon salt teaspoon ground black pepper 1 teaspoon extra-virgin coconut oil 23 tablespoons low-sodium vegetable broth Salad Ingredients 12 ounces organic mixed salad greens 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 Directions 1. Preheat grill to medium. (Consider using a stove top grill for smaller portions.) 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. 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. 4. Grill salmon approximately 4 to 5 minutes per side, depending on the thickness of the filets, until they begin to flake easily. 5. Serve salmon over the salad and enjoy! 64 Pomegranate Pepita Salad with Salmon 65 43. Sesame Citrus Kale Salad with Chicken 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, and take a nose-dive in your energy! Serves 6 Ingredients 8 ounces organic kale, shredded cup cilantro, chopped 2 cara cara or navel oranges, 1 juiced for dressing and 1 peeled and diced for salad teaspoon sea salt teaspoon ground pepper 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 Directions 1. Place kale and cilantro in large bowl. 2. In small bowl, whisk together the juice of 1 orange, sea salt, ground pepper, honey and sesame oil. Whisk until blended. 3. Toss diced orange, raisins, sesame seeds, pecans and dressing with the kale and cilantro. Refrigerate for 30 minutes prior to serving. 4. Serve salad on plates and top with chicken. Enjoy! 66 Sesame Citrus Kale Salad with Chicken 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 2 Tbsp. Olive Oil 1 lb. Pork or Turkey Sausage 8 eggs, whisked 1 sweet potato, peeled 1 red bell pepper, seeds removed 1 medium yellow squash, peeled 1 medium zucchini, peeled cup green onion, chopped finely Seasonings of your choice (salt, pepper, red pepper flakes, garlic powder, onion powder, etc.) Special Equipment Food processor with a julienne-slicing blade OR hand grater Directions 1. Heat oven to 350 degrees. 2. Prepare vegetables. In a food processor, julienne slice the sweet potato, red bell pepper, yellow squash, and zucchini. 3. In a skillet, heat up olive oil and add meat. Brown meat until cooked through. Add vegetables and saut until tender. 4. Fill baking dish with meat and vegetable mixture. Add green onions. 5. Whisk eggs and add seasonings. 6. Pour egg mixture over meat and vegetables. 7. Cook for 2528 minutes or until center is cooked through. 68 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 2 teaspoons fresh lemon juice 1 tablespoon finely chopped shallots 2 teaspoons Dijon mustard teaspoon sea salt teaspoon freshly ground black pepper 4 teaspoons extra virgin olive oil small head radicchio, thinly sliced, about 2 cups 1 Belgian endive, thinly sliced, about 1 cup 3 cups baby arugula Salmon Ingredients 1 teaspoon olive oil 2 (6-ounce) wild salmon fillets, such as King or Sockeye teaspoon sea salt teaspoon freshly ground black pepper Directions 1. Combine the lemon juice, shallots, mustard, salt, and pepper in a small bowl. Slowly whisk in olive oil until well combined and set aside. In a separate bowl combine the radicchio, endive, and arugula; set aside. 2. Heat the oil in a small nonstick skillet over medium heat. Sprinkle salmon with salt and pepper and place in skillet, flesh side down; cook, turning once, a total of 8-10 minutes or until fish flakes easily with a fork. Remove from the skillet. 3. Toss the dressing with the lettuces and place on the two plates; top each with a salmon filet and serve immediately. 70 Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing 71 46. Bone Marrow with Roasted Vegetables and 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 a healthy musculoskeletal system and generating energy. The most popular animal rich, nourishing bone marrow is beef because of the big size of its bones but 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 3 inch long pieces. Serves 4 Ingredients 4 beef marrow bones Sea salt and organic black pepper to taste Directions 1. Preheat oven to 400 F. 2. Put the marrow (cut side up) in a baking 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 a salad and roasted vegetables, and a small spoon to scoop out the marrow (its also just fine to suck out the marrow with your mouth). 5. Serve with a chopped 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 Vegetables and 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 a meal or as a mid-day snack. Just heat a mug full and enjoy. This soup is also incredibly flexible as you can enjoy the broth as is or add a protein, such as shredded chicken. Ingredients 2 Medium tomatoes quartered White onion quartered 1 Serrano chile, white pith and seeds removed* 1 Adobo chile, plus 1 tsp sauce** 1 Garlic clove, quartered 1 Tbsp Coconut oil 1 tsp Kosher salt 2 32 Fl oz Vegetable stock*** Directions 1. Place above ingredients in a food processor or blender and mix until everything is finely chopped. 2. Heat a dutch oven over medium high head and add oil. Heat until shimmering. 3. Pour chopped vegetables into hot dutch oven and add salt. 4. Cook vegetable mixture, stirring occasionally to redistribute the liquid until all liquid has evaporated. 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 a spicier 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. I remove the pith and seeds from of one half and it's just the right spiciness for me. **Chile's in adobo sauce come in a can. One tip is to distribute the chile's and sauce into individual zip lock baggies and freeze them. Just fill a container 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 a substitute. 74 48. Almond Butter Satay Chicken From Brooke Lark This homemade version of classic Thai Take-Out will keep you eating MSG free, while still enjoying all the classic flavor you already love with Satay Chicken! Makes 6 servings Ingredients 2 chicken breasts, sliced very thin cup creamy almond butter 3 tablespoons tamari 2 tablespoons raw honey or agave 1 lime, juiced and zested teaspoon red pepper flakes Directions 1. Place sliced chicken in a 9 13 baking dish. In a small 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. 2. Thread chicken onto bamboo skewers, grill until cooked through, about 46 minutes on medium. Serve and enjoy! 75 49. Salmon Teriyaki with Cauliower Rice From Brooke Lark Homemade teriyaki sauce is a easy to make and so delicious! Especially when served on cauliflower rice, instead of high-carb white rice! Serves 2 Ingredients 2 tablespoons tamari 2 tablespoons raw honey 1 clove garlic, very finely chopped 2 Salmon fillets Directions 1. In a small bowl, whisk together tamari, honey, and garlic. Pour over salmon. Grill salmon or bake on a parchment-lined baking sheet, in an oven preheated to 375 degrees until it flakes, about 1013 minutes. 76 50. Zucchini Pasta with Pesto RAW From Yuri Elkaim Forget the pasta! This quick and easy raw recipe gives you all the satisfaction of eating Italian favorites, without the gluten! Makes 4 servings Ingredients 3 zucchini, peeled and cut with a spiralizer (or a vegetable peeler if you dont have a spiralizer) 2 cloves garlic 1 cup fresh basil cup pine nuts 3 tbsp flax oil 3 tbsp olive oil 3 tbsp lemon juice Directions 1. Pour all ingredients, except for the noodles in a food processor and blend well. 2. Pour over zucchini noodles in a serving bowl and mix well. 77 51. SuperfoodSalad Some of the healthiest foods are the fastest foods. This fresh salad will take just minutes to pull together, but tastes like a restaurant-made entre. Enjoy! Share! Eat for energy! Serves 2 Ingredients 4 cups spinach 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 Directions 1. Toss spinach with berries, avocado, walnuts, hemp seeds, and onion. Drizzle with apple cider vinegar, oil, and honey. Plate immediately, serve, and enjoy! Want "How-To" Video Instruction for Each of These Recipes? CLICK HERE TO DOWNLOAD ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim Get healthier and more condent in the kitchen www.alldayenergydiet.com/cookbook/video-special 78 SuperfoodSalad 79 52. MargaritaChicken Lime-marinated chicken makes for a delicious, flavorful meal. Full of protein and low in calories, this simple recipe is perfect for summer grilling, or can be cooked on a skillet for autumn and winter evenings. Serves 4 Ingredients 2 Chicken breasts, halved 2 limes, zested and juiced teaspoon chili powder teaspoon cumin 1 teaspoon sea salt Directions 1. Marinate chicken breasts 1 hours before cooking in lime juice, lime zest, chili powder, and cumin. Grill or cook in coconut oil in a shallow skillet until cooked through. 80 DRESSINGS
AND SAUCES 81 53. Flavias Chimichurri Sauce From Flavia Delmonte My take on the traditional salsa-like sauce from South American. Great with grilled meats or seafood! Makes 6 servings Ingredients cup olive oil 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 1 Tbsp 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 Directions 1. Whisk together oil and vinegar, then mix in remainder of ingredients. Sauce is best when it sits for a few 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. 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 on avocados and tomatoes! Makes 2 servings Ingredients Cup Olive Oil 2 tsp. Balsamic Vinegar 1 tsp. Dijon Mustard 1 tsp. Lemon Juice Sea Salt, to taste Directions 1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk. 83 55. Red Wine Vinaigrette From Terry Shanahan A simple vinaigrette using ingredients you probably already have in your pantry. Mix up a big batch of this dressing and keep it ready-to-serve in the fridge for up to 2 weeks. Makes 2 servings Ingredients Cup Olive Oil 2 tsp. Red Wine Vinegar 1 tsp. Dijon Mustard 1 tsp. Lemon Juice 1 tsp. Honey (optional) Sea Salt, to taste Directions 1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk. 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 Cup Avocado Oil (Olive oil can be used as a substitute) 2 tsp. Apple Cider Vinegar 1 tsp. Dijon Mustard 1 tsp. pure maple honey (optional) Sea Salt, to taste Directions 1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk. 85 57. Lime Cilantro Vinaigrette From Terry Shanahan Bright and zesty, this dressing isnt just good on salads, its amazing on grilled meats, salmon, and veggies, too! Makes 4 servings Ingredients Cup Olive Oil Cup Lime Juice 2 Tbsp. White Vinegar 1 Tbsp. Minced Garlic 1 tsp. Honey (optional) Handful of Cilantro Salt and Pepper, to taste Directions 1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk. 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 a hankering for classic comfort food. Drizzle it on salads, or use it as a delicious veggie dip! Makes 4 servings Ingredients 2 Tomatillos, sliced 1 Small Avocado Cup Olive Oil 2 Tbsp. White Vinegar 1 Tbsp. Minced Garlic 1 tsp. Honey (optional) Juice of 1 Lime Handful of Cilantro Salt and Pepper, to taste Directions 1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk. 87 59. Secret French Salad Dressing This gorgeous dressing costs just pennies to make, and makes every single salad taste like a gourmet feast. Youll never again want to spend a single 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, a bit of diced grilled chicken, chopped white onions, diced tomatoes, and a handful of almond-milk cheddar. But you can serve this versatile dressing on any salad and wow your tastebuds. Makes 4 servings Ingredients 3 cloves fresh garlic cup white vinegar cup avocado or extra-virgin olive oil Salt and pepper to taste Directions 1. Place all ingredients in a blender. 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! 2. For a sweeter 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 a great dip to use with your Sweet Potato Fries. Makes 2 servings Ingredients 1 avocado orange juiced 1 clove garlic, minced Directions 1. Place ingredients in a bowl and mash together using a fork until creamy consistency is achieved. 89 90 DESSERT 91 61. Homemade Gummies From Nick Pineault & Gen Gauvin 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 a touch of honey. Theyre surprisingly easy to make, and so easy to munch for healthy snacking! Makes 8 servings Ingredients 4 cups of watermelon cup of lemon juice 3 packets unsweetened gelatin (organic is better) 2 tbsp. of raw honey Directions 1. Cut 4 cups of watermelon then liquify it in the blender. You can also use a juicer to avoid the next step. 2. Get rid of the pulp using a fine mesh. You should have around 2 cups of juice. 3. Divide your liquid in half. Put one cup in a saucepan and warm it. It must not boil. Put the second cup in any kind of bowl and add your gelatin. Whisk with a fork. 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 a silicon mold or in a refrigerator safe pan for at least 30 minutes (or more). (P.S.: Dont forget to put a hard 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. Black Beans Brownies From Nick Pineault & Gen Gauvin Enjoy this classic treat from childhood without sapping your energy with sugar! Makes 9 brownies Ingredients 1 cups black beans (or 1 can of BPA-free canned beans) cup melted coconut oil (or melted butter) cup cocoa powder 2 tsp. vanilla extract cup sweetener (erythritol preferred) A pinch of sea salt 3 lightly beaten eggs cup dark chocolate drops Directions 1. Preheat oven to 350F. Grease an 8-inch pan. 2. Place the black beans, oil, cocoa, sweetener, vanilla extract and salt into a blender or food processor and blend until smooth. 3. Fold in the eggs and chocolate drops. Mix well. 4. Pour into the pan and bake for about 20 minutes. Let cool for at least 10 minutes before cutting, or eat straight from the pan! Want "How-To" Video Instruction for Each of These Recipes? CLICK HERE TO DOWNLOAD ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim Get healthier and more condent in the kitchen www.alldayenergydiet.com/cookbook/video-special 94 Black Beans Brownies 95 63. Choco-tentment Mousse From Tana Amen Light, flufy, and good for you! Bet youd never guess that you could say all of that about a single 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). I assure you, it is easier than it sounds, and well worth the minimal efort! The fresh coconut water and delicious meat are amazing treats. The only thing you need is a meat cleaver or a 10-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 ofen not as sof. The meat from a young Thai coconut is usually similar to the consistency of tofu, very sof. Ingredients Coconut meat from one or two fresh young Thai coconuts (about 1 cup) 23 tablespoons full-fat coconut milk (refrigerate the can for several hours) 12 tablespoon raw cacao powder (start with 1 tablespoon) cup coconut butter or raw almond butter 1 tablespoon coconut oil teaspoon vanilla extract teaspoon cinnamon 2 tablespoons pure maple syrup or raw honey Optional Ingredients 2 tablespoons erythritol or 1012 drops stevia liquid sweetener (chocolate flavor, Sweet Leaf brand) 1 cup fresh berries of your choice (I love raspberries or sliced strawberries) Directions 1. Blend all ingredients except berries in a high- powered blender. 2. If desired, place berries in bottom of dessert cup. 3. Layer mixture over berries into dessert bowls and refrigerate for 30 minutes before serving. 4. Top with coconut whipped cream if desired. 96 Choco-tentment Mousse 97 64. Paleo Coconut Macaroons From Terry Shanahan The classic macroon gets a high-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 a large scoop, create 2 balls and place on a baking 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 of your favorite cobbler, without any of the sugar! Serves 4 Ingredients 6 cups mixed berries (frozen or fresh) 1 Tbsp. Pure Maple Syrup 1 cup Raw Pecans cup Raw Walnuts cup Pitted Dates (I prefer using Medjool dates they are more juicy!) tsp. Ground Cinnamon Directions 1. In a food processor, blend pecans, walnuts, dates, and cinnamon until coarsely ground. 2. In a separate dish or bowl, toss berries with maple syrup. 3. Scatter nut mixture over berries and serve immediately, or chill until read to serve. 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 a bowl, 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 a cookie sheet with your palm. You can either grease the sheet with coconut oil, or use a silpat sheet my 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 a quick-pack snack for hikes, runs, or as an aferschool 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 a large bowl and mix. Add the rest of the ingredients and mix well. Oil an 8 8 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 afer workouts. Delicious, raw, and easy to make a double batch so youve got these snacks ready for whenever you crave em. Makes 8 servings Ingredients 2 cups hemp seeds 1 cup soaked almonds 1 cup sesame seeds, milled cup honey cup cacao nibs (optional) (for a special treat add some good quality chopped chocolate) cup coconut oil Directions 1. Place almonds into food processor and grind until fine. 2. Add sesame seeds, honey, and coconut oil. Process until combined. 3. Move ingredients to bowl and add hemp seeds. Form into balls, and place in container in refrigerator. 102 ABOUT THE CONTRIBUTORS Yuri Elkaim Author of the All-Day Energy Diet, Yuri Elkaimis a registered 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 a much greater understanding of their health. A former 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 a mission to transform the lives of more than ten million people by 2018. Learn more at www.alldayenergydiet.com 103 Alex Jamieson As a holistic health counselor and personal chef, Alexandra Jamieson works with individual clients all over the world, ofering 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) ofers sane, tasty advice on how to clean out, feel great and live healthfully. Amie Valpone Amie Valpone, HHC, AADP is the Editor-in- Chief of www.TheHealthyApple.com; she is a Manhattan 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 a decade 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 a variety 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 Hufington 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 Registered Holistic Nutritionist, wife to Yuri Elkaim, and devoted mother to 3 young beautiful boys Amy chronicles her mission to live the best life ever, ofering up inspiration and original recipes at amycoates.com Ben Greenfield 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 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 a primal-inspired site where fast, fresh, family-friendly food reigns and 3-time award winner for Babbles Best Mom Food Blogs. Cynthia Pasquella Cynthia Pasquella is known as The Transformational Nutritionist. She helps women who struggle with their weight and self-worth by using a method that combines nutrition, psychology, and spirituality so they can finally experience permanent change and radical fulfillment! Cynthia is a clinical nutritionist, spiritual leader, media personality, and best-selling author. She is the founder and director of the Institute of Transformational Nutrition the 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 Flavia Del Monte, founder ofFlavilicious Fitness Inc,is a Registered 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. 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. JJ Virgin 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 7 Foods, Lose 7 Pounds, 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, a Hufington Post blogger, creator of the 4X4 Burst Training Workout, and co-star of TLC's Freaky Eaters. Learn more at www.jjvirgin.com 107 Nick Pineault & Gen Gauvin Nick Pineault and Gen Gauvin are food lovers, nutrition myths busters and most of all crazy 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 a mission to destroy misinformation, set the facts straight and change the future of food... but all while having a blast doing it. For more visit http://www.fastfoodsolution.com 108 Sara Gottfried For the last twenty years, Harvard and MIT- educated physician, speaker and author ofThe Hormone Cure, Dr. Sara Gottfriedis a firm believer in treating the root cause of problems, not just the symptoms. She believes in leafy greens and nutrient-dense foods, together with evidence- based integration of botanicals and bioidentical hormones, rather than just prescribing medication. 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. Tana Amen 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 best- selling book, The Omni Diet the revolutionary 70% plant + 30% protein program to help you lose weight, reverse disease, fight inflammation, and change your life forever! Tana produced and co- starred 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 109 Terry Shanahan Terry Shanahan is a functional nutrition and per- formance consultant, blogger, and online diet and fitness coach. His client list includes world cham- pions, NBA and NFL stars, and Olympic medalists. Terry also helps individuals who are sufering 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. With Thanks And an extra-special thanks to client contributors Julie Simmons, Tracy Murphy and Jennifer Wein- berg for sharing their recipes, as well. 110 Notes 111
Superfoods Today Cookbook - 200 Recipes of Quick & Easy, Low Fat Diet, Gluten Free Diet, Wheat Free Diet, Whole Foods Cooking, Low Carb Cooking, Weight ... Plan - Weight Loss Plan For Women Book