Easy 5-Minute Salmon Salad
Superfood: Salmon
INGREDIENTS:
· 2 (5-6 oz) cans of salmon, drained
· 1/3 cup mayonnaise
· 1 medium stalk celery, finely chopped
· 3 Tablespoons red onion, finely chopped
· 1 Tablespoon fresh dill (or 1 teaspoon dried dill)
· 1-3 teaspoons fresh lemon juice (option, add for taste)
· Black pepper
DIRECTIONS:
1. In a medium or large bowl, combine the drained salmon, mayonnaise, celery, red onion, dill, lemon juice (if using), and black pepper.
2. Stir until well mixed and add additional mayo to reach desired consistency.
3. Serve the salmon salad as a sandwich, in a lettuce wrap, on a bed or greens, or enjoy with cucumber slices or crackers.
4. Store leftovers in an airtight container in the fridge for up to 5 days.
Chickpea Blondie Bars
Superfood: Chickpeas (legumes)
INGREDIENTS:
· 1 (15 oz) can unsalted chickpeas, drained
· 1/2 cup dates (soaked in 1/2 cup water)
· 1/2 cup peanut butter
· 1 Tbsp unsweetened plant milk
· 1 tsp vanilla
· 1/2 tsp baking powder
· 1/4 tsp baking soda
· 1/2 cup dark chocolate chips
DIRECTIONS:
1. To make date syrup (which serves as a natural sweetener), soak 1/2 cup pitted dates in 1/2 cup warm (or boiling) water for at least 10 minutes to soften.
2. Drain the canned chickpeas (and rinse for 1 minute if not using an unsalted version).
3. Add dates and water used for soaking to a food processor/blender along with all the remaining ingredients (except the chocolate chips). Blend until smooth. If the batter is too thick, add more plant milk 1 Tbsp at a time until desired consistency is reached.
4. Pour batter into an 8×8 baking dish either lined with parchment paper or lightly greased. Fold in the chocolate chips, smooth out the batter, and add any remaining chocolate chips for topping.
5. Bake for 25-30 minutes at 350 F on the middle rack.
6. Remove from the oven and let cool. Best when served chilled! Store blondie bars in the refrigerator for up to 1 week.
Greek Meatballs
Superfoods: Garlic, Parsley, Red Onions, and Mint
INGREDIENTS (4 Servings):
• 1 lb 93% lean ground chicken or turkey
• 1 large egg
• ½ cup breadcrumbs
• ¼ cup finely diced red onion
• 3 cloves garlic, minced (or ½ tsp garlic powder)
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh mint, chopped
• ½ tsp dried oregano
• Salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a bowl, mix all meatball ingredients until just combined.
3. Form into ~16 meatballs and place on the baking sheet.
4. Bake 18–22 minutes, until cooked through (165°F internal temp).
5. Serve meatballs over jasmine rice and drizzled with feta yogurt sauce.
Peanut Butter Power Balls
Superfood: Flax seed
INGREDIENTS:
· 1 ½ cups creamy peanut butter (runny, natural peanut butter works well)
· ¼ cup honey
· 1 teaspoon vanilla
· 1/8 tsp salt
· 1 cup old fashioned rolled oats
· 1/3 cup ground flax seed
· ½ cup PB2 powder (could sub another protein powder)
· ½ cup chocolate chips (or mini chocolate chips)- OPTIONAL
· ½ cup dry coconut flakes – OPTIONAL
DIRECTIONS:
1. Combine the creamy peanut butter, honey, vanilla, and salt and whisk together until well combined
2. In a separate bowl, combine the oats, ground flax seed, and PB2 powder
3. Combine the wet and dry ingredients
4. Mix in the optional mix ins – chocolate chips and coconut flakes. May need to fold and mix by hand
5. Roll into tablespoon balls. Consistency may vary depending on the type of peanut butter used. If too sticky, add a handful of oats. If too dry, add a tbsp of water at a time. This should make about 28 balls. Put on a parchment paper lined tray or baking dish and put in the fridge for about 30 minutes, then store in a sealed container in the fridge for up to 1 week.
Protein Bagels
Superfood: Green Yogurt
INGREDIENTS:
· 2 cups flour
· 2 cups Greek yogurt
· 1 tsp baking power
· 1 tsp salt
DIRECTIONS:
1. Mix all ingredients together and knead until combined. Then split into balls and form bagel by pinching a hole in the middle. Paint Egg wash on top and add whatever seasoning you want! Bake at 350 F for 20 minutes then broil on high for 5 minutes. Makes 4-6 bagels.









