Sac Synchro Recipes

Sac Synchro Energizing Trail Mix:

Raw Almonds

Raw Walnut Pieces

Banana Chips

Chopped Dates

Lily’s Stevia Sweetened Chocolate Chips

 

Mix the ingredients in the amounts desire to taste.

 

Mixed Berry (Spirulina) Smoothie:

 

2 cups mixed frozen berries

1 ripe banana

1 cup yogurt

¾ cup coconut milk

¾ teaspoon Vitacost brand stevia or 1 Tbsp coconut nectar

1 teaspoon Spirulina powder

 

Blend all ingredients together until well blended.

 

 

 

Oatmeal Superfood Bars:

 

Bars:

2 cups old fashioned or gluten-free oats

1 cup chopped or slivered almonds

⅓ cup coconut nectar or maple syrup

1 Tablespoon coconut oil

1 ½ tsp cinnamon

1/2 tsp salt

2 teaspoons vanilla

1 Tablespoon vanilla whey powder

 

Preheat oven to 350 degrees.  Line a 9×9 baking pan with parchment paper and lightly grease.  Add all ingredients to food processor and combine until completely wet.  Pour into prepared pan, smooth and bake for 8-10 minutes.

 

 

Topping:

½ cup oats

½  cup chopped almonds

⅓  cup pumkin seeds

1 cup fresh organic blueberries

¼ cup coconut milk

½ teaspoon cinnamon

¼ cup maple syrup or coconut nectar

 

Combine all topping items together in a bowl and stir to combine.  Remove pan from oven and spread topping evenly over the top and lightly press into the base.  Bake an additional 15 minutes.

 

May store in the refrigerator or cut into individual squares and freeze.

 

Breakfast Egg Cupcakes:

 

Preheat oven to 350 degrees.

 

Crust:

 

1 – 20 oz. Bag frozen, thawed and strained hashbrowns

1 egg

⅓ cup shredded organic cheese

½ teaspoon salt

¼ teaspoon pepper

½ teasppon garlic powder

1 Tablespoon olive oil

 

Mix all crust ingredients well and split mixture between 24 baking cups sprayed with baking spray.  Pat crust down.  Bake 10-15 minutes until lightly crisp.

 

Mix egg mixture while crust bakes.

12 eggs

½ organic milk, kefir or unsweetened coconut milk

1 cup shredded organic cheese

1 cup vegetable of choice:  spinach or bell pepper

¾ teaspoon salt and ¼ teaspoon pepper

 

Mix all ingredients and blend well.  Add to hash brown crust when it is lightly browned.  Fill each cup ¾ full with egg mix.  Bake another 15 minutes.  Remove from cups with plastic knife or small plastic spatula, and freeze or serve.

 

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