Asian Stirfry

1 Tbsp. coconut oil
2 cloves garlic, chopped
1 Tbsp. grated fresh ginger
½ medium carrot, cut into thin diagonal slices
½ cup broccoli florets
¼ medium red bell pepper, sliced
1 small head bok choy, chopped into bite-sized chunks
1½ tsp. sesame oil
1 Tbsp. Bragg Liquid Aminos

1.Heat coconut oil in large skillet or wok over high heat. Add garlic, ginger, and carrot; cook, stirring constantly, for 1 minute.
2.Add broccoli; cook, stirring frequently, for 4 to 5 minutes. Add bell pepper and bok choy. Reduce heat to medium. Cook 2 to 3 minutes, or until tender-crisp. Turn off heat.
3.Add sesame oil and Bragg Liquid Aminos. Mix well.
4.Serve over 1/2 cup of cooked brown rice.

Roasted Root Medley 

¼ medium yam, cut into 1-inch chunks
½ medium carrot, cut into 1-inch chunks
½ medium beet, cut into 1-inch chunks
¼ medium onion, peeled, cut into large wedges
2 tsp. extra-virgin olive oil
Himalayan salt (to taste; optional)
1.Preheat oven to 400° F.
2.Combine yam, carrot, beet, onion, and oil, plus salt (if desired), in bowl or dish; mix well.
3.Arrange vegetables in a single layer on a baking sheet. Bake for 40 to 50 minutes, turning once or twice, or until tender.

Chunky Monkey Spider Shakeology Balls

1 scoop of Vegan Chocolate Shakeology

1 cup all natural peanut butter

1 cup old-fashioned oats

1 banana

2 tsps. raw honey




½ cup extra-virgin olive oil
¼ cup apple cider vinegar
3 cloves garlic, crushed
3 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 tsp. Himalayan salt
½ tsp. Dijon mustard
1 Tbsp. raw honey (or pure maple syrup)
Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth.Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving. (Makes 10 servings!)

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