1. “Cocoa-Nut” Bananas
Ingredients
*4 teaspoons of organic cocoa powder
*4 teaspoons of toasted, unsweetened coconut
*2 small bananas, sliced on the bias
Directions
Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, and shake off
the excess. Then, dip banana in the coconut.
Warm Quinoa Salad
Ingredients
* 1 cup of quinoa, rinsed
* 2 cups of water or stock
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh coriander (cilantro)
* 1 tomato, seeds and excess pulp removed, chopped
* 1 can adzuki beans, rinsed well
* 4 TBS lemon juice
* 3 TBS olive oil
* 3 cups shredded romaine lettuce
* 1 avocado, cubed
* 1 TBS chopped pumpkin seeds
* Unrefined sea salt and pepper, to taste

2. Directions
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to
high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff
with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon
juice, 1 TBS olive oil, salt and pepper.
Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and
cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin
seeds.
Zucchini Hummus
Here’s an easy way to get more vegetables into snack time! Serve with vegetable sticks for
dipping.
Ingredients
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 cup coarsely chopped zucchini
* 1 garlic clove, chopped
* 1/3 cup chopped fresh parsley
* 1/4 cup chopped fresh basil
* 1/2 teaspoon sea salt
* freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1 teaspoon fresh lemon juice
Directions
Combine all the ingredients in a food processor and pulse until desired consistency is reached.
* Serves four.
Mashed Sweet Potatoes
Courtesy of cooks.com
Ingredients
* 5 or 6 large sweet potatoes, peeled
* 1 stick butter
* 1/2 tsp. sea salt

3. * 1/4 tsp. black pepper (optional)
* 1 tablespoon honey or maple syrup (more or less, to taste)
Directions
1. Peel potatoes and cut into quarters. Simmer in a large 3-4 quart pot of water with 2 tsp. salt
added to water.
2. After 20 minutes or so, test potatoes with a fork to see if they are fully tender.
3. When cooked, drain water and return sweet potatoes to pan over still-warm burner (leave
burner off or on very low heat).
4. Add butter to bottom of pan and stir until melted. Using a potato masher, mash the sweet
potatoes with the butter, adding salt and pepper, to taste. Add honey to sweeten, stirring
thoroughly.
5. Do not over sweeten the potatoes; the honey should be barely perceptible but it should
enhance the natural sweetness of the potatoes.
Fruit Pizza
This is a great snack idea from two of our DSP members!
Ingredients
Crust
* 1 3/4 cups raw almonds (or 1 1/4 cups almond meal)
* 1 TBSP Coconut Oil
* 5 fresh dates pitted
* pinch of nutmeg
* 2 tsp of cinnamon
* pinch of sea salt
* 1 TBSP raw honey (you might need a little more to form dough)
Filling
* 16 oz of Greek Yogurt
* 1/4 cup Steviva Blend or Steviva to taste
* Strawberries
* Blueberries
* Raspberries
Directions
1. Finely chop the nuts in a food processor (skip this step if using almond meal).
2. Add the oil, pitted dates, and the spices. Run all this through the food processor with the
chopped nuts until it’s crumbs.

4. 3. Transfer mixture to a mixing bowl, add honey, and mix to form a dough ball. Add more honey
if needed.
4. Spread the dough into the bottom of a 9-inch pie pan, greased with coconut oil. Bake at 350
degrees for about 10-12 minutes, until the edges are just beginning to brown.
5. For filling, mix Greek yogurt with Steviva blend and spread into a cool shell. Add your fruit in
a pattern and place on top of yogurt. Chill and serve.
*Serves 8.
Cranberry Sauce
Courtesy of Laura Dolson and about.com
Ingredients
* 1 bag of fresh cranberries (12 oz)
* 1 teaspoon baking stevia (Steviva Blend)
* 1 cup water
* 1/4 teaspoon sea salt
Directions
1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
3. Stir frequently. The cranberries will pop, and then release their “gel” — and the sauce will
come together like magic. Cook until the sauce is the consistency you want, about 5 to 10
minutes.
Stuffed Peppers
*Courtesy of Elana, a DSP member
Ingredients
6-8 sweet bell peppers (green, orange, red or yellow)

5. 2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon Celtic Sea Salt
Directions
1. In a medium sized bowl, mix diced chiles with turkey, cilantro, onion, cumin, chili powder
and salt.
2. Cut the tops off of the peppers and set aside.
3. Place peppers in an 11 by 7 inch baking dish.
4. Stuff the peppers with the turkey mixture; place tops on peppers to close.
5. Bake at 350° for 1 hour.
Almond Crusted Chicken
The almonds turn this otherwise ordinary chicken
dish into a crunchy, nutritious meal that packs a healthy dose of vitamin E and fiber.
Ingredients
1 egg white
3 teaspoons water
6 ounces boneless, skinless chicken breast, pounded thin
1/4 cup sliced almonds, coarsely chopped
Celtic Sea Salt and pepper to taste

6. Directions
1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg
mixture and dredge in almonds.
2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil.
3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3
to 4 minutes, until cooked through.

7. Directions
1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg
mixture and dredge in almonds.
2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil.
3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3
to 4 minutes, until cooked through.