Cafe Soleil hummus wrap

Hummus, feta, cucumber, tomatoes, red onion, kalamata olives, roasted red peppers, spring mix lettuce and balsamic vinaigrette in a sun dried tomato tortilla

Kevin's trail mix

2+ cups salted peanuts

Salted sun flower seeds

Golden raisins

Almonds

Cashew pieces

Cranberries

Crispy m&m's

Sweetened Shredded coconut

Pumpkin seeds

Chicken Meatballs

Chicken Meatballs From Spunky Coconut

Ingredients

• 1 cup zucchini, chopped (about 1 zucchini)
• 1 cup carrots, chopped (about 2 carrots)
• ½ cup parsley, coarsely chopped
• 3 medium cloves garlic
• ¼ cup blanched almond flour
• 1 large egg
• 1 pound boneless skinless chicken breasts
• 1 teaspoon celtic sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon chili powder

Instructions

1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes
7. Serve

Madras Lentils

Ingredients

2 cups cooked brown lentils (from dry)

1 (15 oz) can diced tomatoes

2 (8 oz) cans tomato sauce

2 cups cooked red beans (from dry)

1 onion, diced and divided in half

2 T minced garlic, divided in half

2 T vegan butter (or cooking oil)

1 tsp cumin powder

1 tsp chili powder

1/4 cup coconut cream

Directions

1. The day before, soak 1 pound of dry red beans in 8 cups of water overnight.

2. The next morning, put soaked red beans in crock pot and cover with a few inches of water. Add 1/2 diced onion and 1 T garlic. Cook on high for 5 hours or until tender and skins begin to peel.

3. Cook 1 cup dry brown lentils in 2 cups water for 30 minutes, or until tender.

4. While lentils are cooking, saute diced onion and garlic in vegan butter

5. Add cumin and chili powder and saute for another few minutes.

6. Add diced tomatoes and tomato sauce. Lower the heat and let it cook down for 5-10 minutes.

7. Add cooked lentils and red beans, salt to taste, and let it continue to cook down until thickened. 

8. Add coconut cream just before serving.