Orange You Glad Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/2 frozen banana
• 1/3 cup frozen pineapple
• 1/2 cup frozen strawberries
• 2 tablespoons protein powder
• 1/2–1 teaspoon turmeric powder
• 1 1/3 cups organic orange juice
• 1 tablespoon Gold Label Virgin Coconut Oil

Directions:

Blend all ingredients together in a high speed blender.

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Pink Flamingo Smoothie

Servings: 2–3
Preparation Time: 15–20 minutes

Ingredients:

Smoothie:

• 1/2 large organic beet, peeled
• 4 cups organic fresh pineapple
• 1 cup organic red cabbage
• 2 organic apples, quartered
• 8–9 large organic juicing carrots
• 2 stalks organic celery
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 1 pastured egg* or 2 pastured egg* yolks – See Note below.
• 2 1/2 organic frozen bananas
• 1/2 organic lemon, juiced
• 1/2–3/4 cup organic frozen mango

Optional add in:

• 1–2 tablespoons Vital Choice Collagen Peptides

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Using a high quality juicer, juice beet, pineapple, cabbage, apples, carrots, and celery. This should produce approximately 4 1/2 cups of juice. Pour juice into a large high-powered blender and add in remaining ingredients.

Blend on high until creamy and well combined.

Enjoy with a fresh lemon wedge.

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Gluten-Free, Pineapple, Coconut Bites

Servings: 10 snack balls
Preparation Time: 10 minutes

Ingredients:

• 3 pieces of pineapple (square chunks, not the rings)
• 3 Medjool dates
• 3 tablespoons shredded coconut
• 1 tablespoon honey
• 3 tablespoons almond flour*

Directions:

Preheat oven to 300 degrees F.

Place all ingredients in the food processor and mix until well blended. Roll the mixture into 10 small snack balls. Bake for 20 minutes on chlorine-free parchment paper on a baking sheet. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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