Happy Summertime!

Hey There Beach Babe!

Summer is here and we’re so excited to bring you these new additions to your plan --

It’s your Summer Update! 

Filled with fun flavors, inventive twists, tasty juices and decadent treats -- these recipes will satisfy your
tropical cravings and sweet needs while keeping your waistline bikini ready. You now have even more Babe
Pops to choose from, brand NEW Perfect Fit Ice cream recipes and zesty, summer fiesta entrees. 
 
Karena and I love these warm days when the ocean turns the perfect shade of blue and when we can't get
enough of being outside... When was the last time you went for a picnic under the stars!? Longer days mean
more time to spend with friends, family and more time for adventures like these. 

It’s also a time for fresh flavors, fun snacks and lots of laughter, because there is nothing like a summer night
spent with your favorite people! In order keep you thinking of sunshine and good times throughout the entire
year, we both decided to mix things up with these new creations. By combining the best produce the season
has to offer, fresh greens, fragrant herbs and sweet fruits we came up with these amazing, new recipes --
each one bursting with flavor and vibrant color! Your new summer staples are packed with the nutrients your
body needs, using mostly raw ingredients to keep you feeling light and glowing with health... you are a beach
babe after all ;) 

We like to remind ourselves that life is meant to be sweet, satisfying and adventurous -- and summer, with it’s
memories of carefree days, embodies the height of this. Get ready to have fun, impress your friends and
delight your taste buds with these new, Tone It Up creations. You’re going to love them!

Your Trainers,
K&K

2
 Amazing
Muffins!
These baked goodies not only taste
amazing, they’ll help you maintain a
balanced glycemic index while providing
plenty of essential nutrients. When you
combine Perfect Fit with other whole,
natural ingredients it gives you the flavors
and textures you crave without
compromising your healthy lifestyle.

Coconut Crème Frosting

Makes 1 Cup

Ingredients The only difference

between tasty
1 cup coconut meat muffins and
½ cup coconut butter
1½ cup honey or agave delicious cupcakes
1 Tbs. vanilla powder is this frosting!
1 Tbs. organic soy lecithin
Instructions
In a food processor or blender, add all ingredients
except lecithin and blend on high until well
incorporated. Keep the food processor or blender
running and add the lecithin. This will help smooth out
the frosting.

Muffins...
or Cupcakes?! 3
 Chocolate Banana
Walnut Muffins
Makes 12 Muffins

Ingredients

1 cup brown rice flour 2 tsp. apple cider vinegar

½ cup coconut palm sugar 2 tsp. baking soda
1 tsp. baking powder 2 bananas, mashed
1 tsp. baking soda 6 Tbs. maple syrup
1 tsp. salt 1 cup almond milk
1 scoop Perfect Fit 5 Tbs. coconut oil, melted
Instructions ½ cup walnuts, chopped 2 Tbs. ground flax seed
½ cup cacao powder 6 Tbs. water
Preheat oven to 350 degrees. Place liners in muffin
pan. Mix all dry ingredients together in one bowl. Mix
baking soda & apple cider vinegar together in small
bowl. This will create a chemical reaction and act as
the “rising yeast” in this recipe. Mix the 2 Tbs. flax meal
together with 6 Tbs. water in a separate bowl and
whisk with fork until well incorporated. This takes the
place of an egg.

Mix together all your wet ingredients: mashed bananas,

sweetener, nut milk, coconut oil, flax mixture and
baking soda mixture. Pour wet ingredients into dry
ingredients and stir until just blended. Add in walnuts
or chopped nuts of choice. Pour batter evenly in muffin
tray. Bake at 350 for 20-25 minutes.

Carrot Apple Cardamom Muffins

Makes 12 Muffins

Ingredients
1 cup brown rice flour 1 tsp. cardamom
1 cup coconut palm sugar ½ tsp. nutmeg
½ scoop Perfect Fit 2 Tbs. flax meal
1 tsp. salt 6 Tbs. water
1 tsp. baking powder 1 cup organic apple sauce
1 tsp. baking soda 1 cup carrots, shredded
2 Tbs. flax meal ½ cup water
1 tsp. cinnamon ½ cup olive oil

Instructions

Preheat oven to 350. Mix all dry ingredients together in a

bowl. In a separate cup, mix together the flax meal in
water and whisk until it starts to get gelatinous. In
separate bowl, mix together applesauce, carrots, water,
oil and flax mixture. Combine the two bowls and stir
until blended. Place muffin liners in muffin pan. Pour
batter evenly into muffin tray. Bake on middle shelf in
oven for 20-25 minutes.
4
 Strawberry-Apple
Strudel Bars
Makes 16 Bars
Crust
1 cup almonds Fruit Filling
1 cup rolled oats
¼ tsp. salt 1½ cup strawberries, diced
1 tsp. vanilla extract 1½ cup diced apples, diced
1 tsp. cinnamon ----
3 Tbs. Perfect Fit 1½ cup fresh strawberries
1 cup soft, pitted dates 1 cup dates
½ cup coconut oil, melted 1 Tbs. lemon juice
1 Tbs. Perfect Fit
Instructions
Place almonds, rolled oats, salt, vanilla, cinnamon and
Perfect Fit in food processor and blend until between chunky
and ground. Chop dates into small pieces and add to mixture
one at a time so they don’t clump together. Pulse until the dates
are well incorporated. Add melted coconut oil, and pulse to blend.
This should create a sticky crust. Add more salt if necessary. Pour ¾ of
mixture into square 7x7 pan and press down firmly. Set in fridge along with
the remaining ¼ cup reserved for the top of bars.

In a blender, mix together 1½ cup fresh strawberries, 1 cup pitted dates, lemon juice and Perfect Fit. Blend until
smooth. Add strawberry mixture to bowl, along with diced fruit, mix well. Place on top of crust mixture. Pour
remaining crust mixture on top and press in. Stick in freezer for 1 hour, cut into squares.

Chocolate-Almond
Butter Balls
Makes 16 Balls. 2-3 per serving.
Ingredients
⅓ cup almond butter
⅓ cup honey
1 tsp. salt
1½ Tbs. Perfect Fit
¼ tsp. cinnamon
2 Tbs. coconut oil
1 cup hemp seeds
½ cup cacao powder
Instructions
Slowly heat the coconut oil in double boiler, or metal
bowl on top of a hot pot of water. In large bowl, mix
together the butter, honey, salt, Perfect Fit and
cinnamon. Add melted oil and stir to incorporate
thoroughly. Mix in hemp seeds until well blended.
Place mixture in the fridge to set for 30 minutes. Roll
into 1 inch balls. Then roll in cacao powder.

Enjoy!! 5
Juice Shots
These juice shots combine nutrient dense ingredients
into a delicious 4 oz. serving so you get all the benefits
of the fruits & vegetables in one easy serving! Simply
juice the ingredients, combine and enjoy!

Spicy Watermelon Parsley KICK

Drop
Ingredients
Ingredients
✴ 3 Tbs. apple juice
✴ 2 Tbs. lemon juice
✴ 2 Tbs. lime juice
✴ ⅛ tsp. cayenne
✴ 1 Tbs. parsley juice
✴ 4 Tbs. watermelon juice

Citrus Zinger Carrot-Orange

Ingredients Melody
✴ 3 Tbs. lemon juice Ingredients
✴ 2 Tbs. carrot juice
✴ 1 Tbs. water
✴ 2 Tbs. orange juice
✴ 1 tsp. ginger juice
✴ 1 tsp. ginger juice
✴ ⅛ tsp. turmeric
✴ 2 Tbs. pineapple juice
✴ ⅛ tsp. cayenne

Grapefruit-Fennel Juicing Tips!

Medley
Ingredients 1. Try juicing larger batches of the individual
ingredients so they’re ready to mix into shots.
✴ 3 Tbs. orange juice

✴ 2 Tbs. fennel juice 2. Keep prepared juices in sealed mason jars in

the fridge so they’re ready to pour.

✴ 3 Tbs. grapefruit juice

3. Drink your juice within 2 days of making to get
all the nutrient benefits.

6
Mango Thai Surprise Wrap
Makes 2 Wraps

Ingredients
2 green lettuce leaves Ginger Dipping Sauce
¼ purple cabbage, shredded
½ mango, thinly sliced ¼ cup gluten free tamari
½ jicama, thinly sliced 6 dates
½ avocado, sliced 2 tsp. grated fresh ginger
¼ cup basil, chopped 1 garlic clove
¼ cup mint, chopped 3 tsp. toasted sesame oil
¼ red bell pepper, sliced 2 tsp. white miso
2 rice paper wraps 2 Tbs. lime juice

Instructions
Place all ingredients for dipping sauce into blender,
blend on high until incorporated. Prepare all your
veggie ingredients for your wrap. Once you dampen the
rice paper you will want to make your rolls fairly quickly
while they’re still moist. Drizzle the avocado slices with
lemon juice to preserve their color. Fill a medium size
bowl with warm water – wide and shallow works best.
Submerge 2 rice paper sheets in warm water, one at a
time, for 15-30 seconds. Pull out and allow excess
water to drip off. Lay them down on a dry cutting board
and overlap them by a third.

Place lettuce down closest to you, on the bottom part

of the wrap. Next, place purple cabbage, bell pepper
and rest of ingredients on top. Place avocado strip and
mango strip last. Do this quickly so you can wrap
before the rice paper gets too sticky.

Grab end of rice paper closest to you and fold over

ingredients. Fold in each side and keep rolling away
from you. Cut on a diagonal and stack on top for
serving. Serve with dipping sauce! Enjoy!

Rice Paper Wraps in 4 Simple Steps

1. Fill 2. roll 3. Cut 4. Serve

Lay moist rice paper flat
on a cutting board. Fill Grab end of rice paper Slice wrap in half on a Serve with ginger dipping
with ingredients starting closest to you and fold diagonal for easy to eat sauce!
with the lettuce leaves to over ingredients. Fold in servings.
give your wrap structure. each side and keep
rolling away from you. 7
Great Grains Corn Wrap
Makes 4 Servings

Tortillas Filling
2½ cups fresh sweet corn ½ cup grape tomatoes, halved
1 cup coconut meat ½ cup black beans
1 cup coconut water ½ cup corn
½ diced jalapeno ½ avocado, diced
1 Tbs. turmeric ½ orange bell pepper, diced
1½ tsp. salt ½ cup spinach, chopped
3 Tbs. flax meal ¼ cup balsamic vinegar
¼ cup olive oil
1 Tbs. maple syrup
Instructions 1 green onion, diced
Blend all above
ingredients (except flax) Instructions
together in a high speed
blender until smooth. Place beans, corn,
While blender is running, spinach, tomatoes,
add flax meal. Pour 1½ avocado and pepper in
cups batter on a non- medium size bowl. Add
stick tray or dehydrator vinegar, oil, maple syrup and
tray and spread evenly. green onion to high speed blender
This will make 4 square and mix until well blended. Pour
tortillas per tray. Pour mixture over the veggies and toss.
remaining batter on Allow to sit and marinade for 4-5
another tray. Dehydrate minutes. Spoon mixture on to your
at 120 for 6-10 hours. sweet coco-corn wrap and enjoy!
When ready, flip tray &
dry another 1-2 hours.
Brazil Nut Endive Wraps
Makes 4 Servings

Ingredients
3-4 heads Endive 1 Tbs. tamari
1 cup brazil nuts 2 tsp. minced ginger
½ cup shredded green cabbage 2 tsp. minced garlic
½ cup shredded beets 5 Tbs. sesame oil
½ cup grated carrots 2 Tbs. lime juice
¼ cup basil, thinly sliced 1 Tbs. maple syrup
¼ cup mint, thinly sliced 1 Tbs. chili flakes
¼ cup sprouts
1 cup Portabello mushroom, diced
Instructions
Heat a skillet on medium, add minced garlic, 2 Tbs.
sesame oil, ginger, mushroom and onions. Saute for 3-4
minutes. Add green cabbage, beets, shredded carrots
and chopped brazil nuts. Add the remaining 3 Tbs. of oil.
Saute for another 3-4 minutes. When cooked and heated,
stir in maple syrup and squeeze lime juice over mixture.
Stir, remove from heat and place in bowl. Add sliced basil,
mint and toss. Spoon into endive leaves.
8
 Ice Cream
For
Everyone!
Chocolate Avo-Coco
Ingredients Makes 12 ½ cup Servings This chocolate ice cream is delicious! Sprinkle with
½ cup cashews shredded coconut for an extra treat!
2 avocados, mashed till smooth
2 cups almond milk
1 cup maple syrup or honey
½ scoop Perfect Fit
½ cup coconut butter
½ cup cacao powder
¼ tsp. vanilla
1 Tbs. soy lecithin powder
Instructions
Place all ingredients except butter
and cacao powder in high speed
blender. Blend until smooth. Add in
coconut butter and blend again.
Then, add cacao powder and
blend. The cacao powder will
thicken the mixture. Add the lecithin
powder while blender is going and
blend until fully incorporated, about 30
seconds. Place in freezer for at least 24
hours before serving. 9
Perfect Fit Raspberry Dream
Makes 12 ½ cup Servings
Ingredients
2 cup coconut water
½ cup coconut meat
1 cup cashews, soaked
5 Tbs. honey or agave
2 cups fresh raspberries
1-2 Tbs. lemon juice
1½ Tbs. Perfect Fit
½ tsp. vanilla extract
¼ tsp. salt
2 Tbs. soy lecithin powder
½ cup fresh raspberries (save until last)
Instructions
Place coconut water, coconut meat, cashews, honey,
Perfect Fit, vanilla and salt in a blender. Blend until
smooth. Add 2 cups raspberries to blender and mix
thoroughly. Keep blender going and add soy lecithin. Blend
until creamy. Then add the additional raspberries into mix.
Stir gently to keep the raspberries whole. Pour into container
and place in freezer for at least 12 hours to harden

Have an ice cream maker?

Place mixture in ice cream machine and follow directions for soft serve. Enjoy!
More
Babe Pops!
Mango
Lassi
Ingredients Instructions
1½ cups mango, chopped Place all ingredients except goji berries in
2 oranges, juiced blender and mix until nice and creamy.
2 in. ginger, sliced & peeled Taste for flavor. You want a strong flavor as
2 Tbs. lime juice it can lose flavor when frozen. Either place
2 Tbs. honey goji berries in the bottom of the popsicle
½ cup almond milk molds, and pour mixture on top, or pour the
¼ cup water mixture into the molds first, then drop goji
¼ tsp. salt berries in and poke down with a toothpick.
½ cup goji berries Place in freezer for at least 12 hours before
serving. Enjoy on a hot summer day!!

BlueBerry Zest
Ingredients
2 cups blueberries
1 banana
¼ cup agave or maple syrup
1 cup coconut water
1 cup lemon juice
½ scoop Perfect Fit
1 Tbs. lemon zest

Instructions
Mix all ingredients together in a
high speed blender until smooth!
Pour into popsicle molds. Freeze
for at least 6 hours before
serving.

Enjoy!
11
Summer Entrees!
Almond Butter Veggie Satay
Makes 2 Servings
Veggies
¼ purple cabbage, chopped
2 carrots, sliced
½ red bell Pepper, sliced
1 zucchini. sliced
¼ pineapple, chopped
Instructions
With rice.
Sauce Coconut Rice
1 cup almond butter 1 cup pink rice (or brown)
1 Tbs. fresh ginger 1 can coconut milk
½ cup water ¼ cup water
2 Tbs. lime juice ½ tsp. salt
¼ cup honey or maple syrup ½ tsp. vanilla Without rice.
2 Tbs. gluten free Tamari ½ tsp. cinnamon
4 tsp. toasted sesame oil
2 cloves garlic, minced
2 tsp. jalapeno, minced

Place all sauce ingredients in a blender and mix until well

blended. Pour over veggies and marinate 2 hours. Pour out
half the sauce and set aside for dipping. In sauce pan, sauté
veggies over medium heat for 5-10 minutes until veggies are
tender.

In small sauce pan, pour rice, coconut milk and water in a

small sauce pan and heat till boiling. Turn down and stir in salt,
vanilla and cinnamon. Simmer over medium heat in a covered
sauce pan until all the liquid is absorbed and rice is tender.
Place 1 scoop of rice on plate. Top with veggies, then pour
remaining sauce over top. Enjoy!

Brussel Sprout
Makes 4 Servings
Ingredients
2 cups brussels sprouts

Caesar Salad 2 Tbs. grape seed oil

1 tsp. garlic, minced
1 Tbs. diced onion
1 Tbs. sun dried tomatoes, minced
2 Tbs. black olives
2 tsp. capers
2 tsp. oregano
Instructions
Wash and peel brussels sprouts. Keep the outer leaves
in a separate bowl and set aside. Drop the insides into
2 inches of boiling water for 30 seconds to one minute.
This is a quick blanche. Drain from water and return to
pan with all ingredients (except outer leaves) and saute
on high. You’ll want the brussels sprouts to char a bit.
Transfer on to a plate. Start on leaves.

Ingredients Sauté over medium heat for

2 cups outer leaves 1-2 minutes tops until they are
2 Tbs. grape seed oil barely wilted and vibrant
½ tsp. salt. green! Mix the inner & outer
1 Tbs. lemon juice leaves together in bowl,
2 Tbs. hemp seeds squeeze lemon juice over top.
½ tsp. pepper Sprinkle with hemp seeds.
Serve hot or place in the fridge
13 to chill firs. Enjoy!
Wilted Wild Mushroom, Millet &
Summer Truffle Salad
Makes 2 Servings

Ingredients
1 yellow squash, chopped
3 shitake mushrooms, sliced
3 crimini mushrooms, sliced
3 oyster mushrooms, sliced
¼ purple onion, sliced
Truffle oil adds a
1 cup spinach
¼ cup goji berries uniquely delicious flavor
1 cup cooked millet to this dish, but if you
½ cup coconut oil don’t have any you can
¼ cup tamari
substitute another oil of
¼ cup dates
1 clove garlic, minced your choice.
2 tsp. truffle oil
½ tsp. cardamom
½ tsp. thyme
½ tsp. sage

Instructions
Slice all mushrooms, squash and red onions. Place in bowl and set aside. Meanwhile, add sauce ingredients into
blender – oil, tamari, dates, garlic, truffle oil, and spice. Blend until well incorporated. Heat a pan and add 1 Tbs. of
sauce. Add onion and sauté for 3-4 minutes. Add mushrooms and 2 more Tbs. of sauce and cook over medium heat
until nice and tender. Lastly, add spinach on top of the mixture and cover with lid so the spinach wilts. Cook for 1-2
minutes. Stir mixture together, remove from heat and mix together with cooked millet or pour over millet. Top with
minced cilantro or other favorite herb. Enjoy!

Coconut Curry Kelp Noodles

Makes 2 Servings Sauce
½ cup macadamia nut
1 Tbs. coconut butter
1 roma tomato
1 Tbs. tamari
1 Tbs. honey
1 clove garlic Veggies
½ tsp. garam masala
½ tsp. cumin ½ cup cauliflower, chopped
½ tsp. ginger ½ cup broccoli, chopped
1 Tbs. chopped onion ½ cup snap peas, sliced
1 cup coconut water ½ cup carrots, shredded
1 tsp. salt ½ cup bell peppers, sliced
2 Tbs. curry powder ½ bag kelp noodles
Instructions
Place all sauce ingredients into high speed blender
and mix until creamy and smooth. Pour half the
sauce over the veggies and stir. Drain kelp noodles
and rinse extremely well under running water. Place
noodles on towel and pat dry. Add the noodles to
veggies and mix with hands. Add more sauce until
you get desired consistency. Enjoy!

14
 Summer Fiesta!
These tasty recipes are perfect
for your next party! Spice things
up while keeping your menu
Tone It Up approved.

Sweet & Spicy

Summer Gazpacho
Ingredients
6 medium tomatoes
½ red bell pepper
½ cup water
⅓ cup apple cider vinegar
¼ cup olive oil ½ cup fennel, chopped
2 Tbs. tamari ½ cup cucumbers, diced
1 garlic clove ½ cup green cabbage, sliced
2 tsp. chili peppers ½ cup corn
1 tsp. tumeric ½ apple, diced
1 tsp. sea salt 1 Tbs. green onion, sliced
1 tsp. black pepper 1 Tbs. parsley, minced
3 dates

Instructions
Place first section of ingredients, including tomatoes, apple
cider vinegar, oil, tamari, dates and spices in high speed
blender. Mix thoroughly. Season to taste and pour into a
large bowl. Add fennel, cucumbers, cabbage, corn, apple, Top with Slaw
onion and any other chopped veggies you have in your dressing from the
fridge. Garnish with 1 tbs. minced parsley. Chill 2-4 hours
following page &
before serving.
some chives!
Pineapple Coconut Mint Roasted Pepper Pine
Salsa Nut Dipping Sauce
Ingredients
1 pineapple (½ diced, ½ blended) 1 cup coconut, diced Ingredients
2 green onions, thinly sliced ½ cup coconut water 1 cup pine nuts 1 clove garlic
1 Tbs. jalapenos, minced 1 tsp. salt 1½ cup roasted red peppers ½ tsp. chipotle
½ cup cucumber, diced 2 Tbs. lime juice 1 tsp. apple cider vinegar 1 tsp. salt
½ cup mint, thinly sliced 1 tsp. tamari ¼ cup olive oil
½ cup cilantro, thinly sliced 2 tsp. chili flakes 2 tsp. paprika
Instructions
Instructions
Cut ½ the pineapple into bite-
sized sections (diced) or smaller Place all ingredients
for salsa. Place other half in into a high speed
blender and mix until liquid. Pour blender. Blend until
into large bowl. Add diced smooth. You can also
pineapple, cucumber, coconut use pine nuts or
meat, coconut water, salt, lime, walnuts in this recipe.
mint, basil and cilantro to bowl ALL ARE GREAT! For a
and mix well. Add jalapeno. more spicy dip, add
Allow salsa’s flavors to marinate more chipotle or chili
together – at least 2 hours. 15
 Romaine Veggie Tacos
with Tomatillo Verde
Makes 2 Servings

Filling Tangy Slaw Topping

½ cup sunflower seeds 1 cup purple cabbage, shredded
½ cup almonds Salsa Verde
1 cup green cabbage, shredded
1 roma tomato, diced 1 carrot, shredded 5 tomatillos, diced
2 Tbs. yellow onion, diced 1 cup pine nuts 1 jalapeno pepper, diced
1 tsp. chipotle ¼ cup water 1 green onion, diced
1 tsp. salt 4 Tbs. apple cider vinegar 2 clove minced garlic
1 tsp. cumin 1 tsp. nutritional yeast 2 Tbs. lime juice
1 tsp. paprika 1 tsp. salt 2 Tbs. olive oil
1 Tbs. lemon juice 1 tsp. pepper 1 tsp. sea salt
Instructions
Add all filling ingredients into a food processor and blend, pulsing until desired consistency for your taco filling is
reached. Turn off the blender and push filling back down to the bottom using a spatula as necessary throughout the
blending process. Place cabbage and carrots in a large bowl. Blend the remaining slaw ingredients in a high speed
blender until smooth. It should reach the consistency of sour cream. Pour ½ mixture over the shredded medley and
toss. Add more sauce if desired, saving the rest for dipping.

Pour all salsa ingredients into a food processor or blender. Pulse to incorporate. Allow salsa to chill for 30 minutes in
fridge for flavors to incorporate.

Lay out romaine leaves on plate. Top with filling and any other fresh veggies you’d like. Top with salsa verde and
serve with a side of tangy slaw. Enjoy!!

16
SEXY Summer Cocktails Ingredients
Sunburst Treat
Makes 2 Drinks
2 cups mango, diced
1 orange, juiced ♥ Your Body with Mango!
½ cup tequila
¼ cup ice Mangoes are high in vitamins
1 Tbs. agave nectar A, C and D along with beta-
5-8 strawberries carotene which is great for
¼ cup water your eyes, hair and nails.
1 cup blueberries Mangoes are also high in iron
2 Tbs. lemon juice so they are great to help with
anemia. There is evidence
*fresh blueberries for garnish that mangoes can help lower
blood sugar and lipid levels.
Instructions
Place the mango, orange juice, ice and the tequila in a high speed
blender. Mix on high until well incorporated. Set aside.

Place strawberries and 2 Tbs. of mango mixture in blender and mix

well. To layer, DO NOT add ice to this mixture. This allows it to float
on top of the denser mango mixture. Set aside.

Place blueberries and lemon juice in blender and mix. To assemble,

first pour the mango mixture into each glass. Then slowly add
strawberry mixture, then the blueberry mixture.

Garnish with fresh berries... in the picture we used a toothpick to

stack the blueberries on top of the drink!

For a non-alcholic version of the Sunburst simply leave out the

tequila. For the Cocotini replace the sake with coconut water.

Cocotini
Makes 2 Drinks

Ingredients Sake is low in

calories & gluten
1 cup cold organic sake free, while coconut
2 cups coconut water
water replenishes
2 Tbs. cacao powder
1 Tbs. agave nectar your body with
Mint sprig for garnish electrolytes, making
this a great summer
drink!
Instructions
Place all ingredients in a blender and blend until incorporated. You
can choose to add ice to this mixture to make it slushy. Or you can
pour the mixture over ice and serve. If you’re feeling fancy, place
mixture in a shaker, shake and pour into a martini glass.
17
 Cheers to a
Beautiful Summer!!!