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Tailgaters

Weekly Recipes
Berry Delicious Smoothie

Healthy Chicken Strips
Serves 10

Ingredients:
10 organic chicken strips
½ cup organic brown rice flour
½ teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon hot sauce
¼ cup organic butter
2 Tablespoons Garden of Life extra virgin coconut oil

Directions:
In a medium-sized bowl, combine flour, garlic powder, paprika, cayenne, black pepper and sea salt. Coat the chicken strips with the flour mix. In the meantime, melt coconut oil in pan over medium heat. Place chicken strips in the pan, and cook for approximately 8 to 10 minutes or until cooked through. Add butter to pan, drizzle hot sauce on chicken and turn the chicken over. Cook for an additional 8 to 10 minutes. Serve hot.

Recipe courtesy of a Garden of Life fan
 

 
Mushroom Soup

Spicy Baked Sweet Potato French Fries
Serves 4 to 6

Ingredients:
2 organic sweet potatoes
1½ Tablespoons Garden of Life extra virgin coconut oil
1 Tablespoon chili powder
½ teaspoon garlic powder
cayenne pepper, to taste
high-quality sea salt, to taste
2 teaspoons arrowroot starch

Directions:
Preheat the oven to 420º F and lightly grease a baking sheet with coconut oil. Cut the sweet potatoes into thin French fries. If you make them too thick, their texture will be soggy. Try to cut them all into a uniform thickness so that they cook evenly. In a large bowl, combine the sweet potatoes, coconut oil, chili powder, garlic powder and cayenne pepper. Use your hands to evenly coat the potatoes with the spices. Add sea salt to taste, as well as the arrowroot, and mix well again with your hands. Spread the fries out in a single layer on the baking sheet. Bake for 25 minutes, or until crispy and brown on one side. Carefully turn the fries over using a spatula, and cook for another 15 to 20 minutes or so, depending on how thickly you have cut them, or until all are crisp on the outside and tender inside.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods

 
Coconut Milk Soup

Power Pack Snacks
Makes 24 cookie balls or squares

Ingredients:
¼ cup organic pumpkin seeds
¼ cup organic sunflower seeds
½ cup organic raw oats
½ cup organic shredded coconut flakes
¼ cup organic goji berries
½ scoop Garden of Life RAW Fit™
1 Tablespoon Garden of Life extra virgin coconut oil
3 Tablespoons water
3 organic pitted Medjool dates
1 teaspoon cinnamon
dash of salt

Directions:
Place all ingredients except water and dates into a food processor using the “S” blade. Process until well mixed, then add water and dates and pulse several times until mixture sticks together. Roll into cookie balls or press mixture into a brownie pan and cut into squares. (Note: You can also store in refrigerator for up to 10 days or in freezer for up to one month.)

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW, Vegan Chef

 
 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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