WELCOME!

Hey, its Yuri Elkaim, curator of The All-Day Energy Diet

Community Cookbook that you hold in your hands.
What youll find in the following pages is an assembly
of close to 70 energizing recipes from some of the
nutrition industrys leading experts including my-
self (obviously :), JJ Virgin, Cynthia Pasquella, Ben
Greenfield, Tana Amen, and many others.
These recipes fall within the guidelines of The All-
Day Energy Diet. As such, they are gluten and dairy-
free, very low in sugar, and chock-full of vital nutri-
ents. So theyre perfect for you if youre looking to
look and feel great.
Just as important is the fact that the vast majority
of them take less than 15 minutes to make and
require very minimal kitchen equipment.
I dont pretend to be an expert in the kitchen. I love
food but I dont want to spend all day preparing it.
I look for recipes that are easy to make, taste de-
licious, and provide amazing energy and health
benefits. Thats what youll get in this cookbook.
To further support you with these recipes, you may
also be interested in the following 2 resources,
which you can get by clicking on the links below:
The All-Day Energy Diet
Community Cookbook Meal Plans
2
Dont think about what and when to eat. These
meal plans have taken the guess work out of the
equation. Youll have peace of mind knowing ex-
actly which recipes to have for breakfast, lunch,
and dinner for the next 4 weeks. Click here to
learn more.
And
The All-Day Energy Diet
Community Cookbook Recipe
Videos
Want video how-to instruction for each of the
recipes in this cookbook? Want more confidence
in the kitchen?
Now you can with me (Yuri) as your private chef as
we prepare the delicious and healthy meals in this
cookbook together. In each recipe video, Ill show
you the ins and outs of each recipe and some neat
tricks along the way to make your meal prep even
easier. Click here to learn more.
In the meantime, enjoy the recipes in this commu-
nity cookbook and I look forward to speaking with
you soon.
Your friend and coach,
Yuri Elkaim, BPHE, RHN
Curator, The All-Day Energy Diet Community
Cookbook
Author, The All-Day Energy Diet
3
BREAKFAST 7
1.
Warm Cinnamon Pecan Oatmeal 8
2.
Healthy Huevos Rancheros 9
3.
The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie 10
4.
Green and Lean Smoothie 12
5.
Creamy Blueberries and Greens Smoothie 13
6.
Seed Tea 14
7.
Blueberry Morning 15
8.
Live Granola 16
LUNCH 17
9.
Sweet Pea & Avocado Salad 18
10.
Spinach, Basil & Radish Salad 20
11.
Delish Detox Salad 22
12.
Five Minute Bean Salad 24
13.
Jicama, Apple, and Pear Slaw 25
14.
Massaged Dinosaur Kale, Frisee and Raspberry Salad 26
15.
Ginger Carrot Soup 28
16.
Savory Quinoa Salad 29
17.
Brain Boosting BBQ Chicken Salad 30
18.
Mediterranean Spaghetti Squash 32
19.
Green Beans with Shiitakes and Shallots 33
20.
Mini Paleo Fritattas 34
21.
Fresh Tomato Soup 35
22.
Apple Celery Salad 36
23.
Quick Cauliower Fried Rice 38
24.
Creamy Tahini Broccoli 40
25.
Happy Digestion Salad 41
4
26.
Veggie Soup 42
27.
Bean and Tomato Soup 44
28.
Roasted Carrots 45
29.
5-Ingredient Strawberry Spinach Salad 46
30.
Strawberry Avocado Citrus Salad 47
31.
Beet and Carrot Salad 48
32.
Broccoli, Pea, and Almond Salad 49
33.
Arugula Salad 50
34.
Strawberry Avocado Salad 52
SNACKS 53
35.
Cucumber Hummus Bites 54
36.
Sunny Avocado Boat 55
37.
Apple Almond Butter Bites 56
38.
Sweet Potato Fries 57
39.
Avocado Sea Wrap 58
DINNER 59
40.
Roasted Sweet Beet Pizza 60
41.
Happy Brain Halibut with Pesto Cream Sauce 62
42.
Pomegranate Pepita Salad with Salmon 64
43.
Sesame Citrus Kale Salad with Chicken 66
44.
Anytime Casserole 68
45.
Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing 70
46.
Bone Marrow with Roasted Vegetables and Kale 72
47.
"No Tortilla" Soup 74
48.
Almond Butter Satay Chicken 75
49.
Salmon Teriyaki with Cauliower Rice 76
5
50.
Zucchini Pasta with Pesto RAW 77
51.
SuperfoodSalad 78
52.
MargaritaChicken 80
DRESSINGS AND SAUCES 81
53.
Flavias Chimichurri Sauce 82
54.
Balsamic Vinaigrette 83
55.
Red Wine Vinaigrette 84
56.
Apple Cider Vinaigrette 85
57.
Lime Cilantro Vinaigrette 86
58.
Creamy Avocado and Tomatillo Dressing 87
59.
Secret French Salad Dressing 88
60.
Garlic Mayonnaise 89
DESSERT 91
61.
Homemade Gummies 92
62.
Black Beans Brownies 94
63.
Choco-tentment Mousse 96
64.
Paleo Coconut Macaroons 98
65.
Raw Berry Crisp 99
66.
Paleo Chocolate Chip Cookies 100
67.
Blueberry Almond Bars 101
68.
Hemp Balls 102
ABOUT THE CONTRIBUTORS 103
6
BREAKFAST
7
1.
Warm Cinnamon Pecan Oatmeal
From Amie Valpone
Like a homemade bowl of oatmeal cookie dough,
this simple bowl of gluten-free oatmeal is flavored with raw honey,
cinnamon, and the natural goodness of pecans.
Serves 1
Ingredients
cup gluten-free oats
tsp. ground cinnamon
1 tbsp. raw pecans
1 tbsp. raw organic honey
Directions
1. Prepare the oats according to the package
directions. Top with cinnamon, pecans and
honey. Serve warm.
8
2.
Healthy Huevos Rancheros
From Flavia Delmonte
Wake up to a breakfast you deserve! Why derail healthy eating with a big,
white flour wafle and nitrate-laden sausage? This simple homemade
Huevos Rancheros packs a nutritious punch, fuels you all day long, AND
makes you feel like you just ate at a classic diner! Deliciously good for you!
Serves 1
Ingredients
ripe avocado, pitted
Juice of 1 lime
tsp Fajita Spice Rub (salt, black pepper, sweet
paprika, chili powder, cayenne, garlic powder,
ground cumin, dried oregano, dried thyme)
2 hard boiled eggs
12 tbsp good quality, store bought tomato salsa
Directions
2. Squeeze lime juice over avocado half. This
will help prevent browning. Peel and chop
the hardboiled eggs and toss in a small bowl
with Fajita Spice Rub. Transfer into avocado
half and pile on top/around. Top with salsa
and enjoy. If packing for work, pack each
component separately and assemble when
ready to eat.
9
3.
The Incredible High-Fat, Low-Carb,
Nutrient-Dense, Chewable Smoothie
From Ben Greenfield
This smoothie is so nutrient dense that it can fulfill all of your nutrient
needs for an entire day! Try to blend it thick so that you can eat it out of
a bowl with a spoon, which will assist with digestion as the enzymes in your
mouth break down your chewable smoothie.
Makes 1 giant smoothie
Ingredients
4 cups kale (preferably dinosaur kale)- lightly
steamed and drained
1 cup raw almonds
35 raw brazil nuts (purchased in shell to reduce
mold)
1 avocado
1 tsp. cinnamon
12 tbsp. dark chocolate powder
46 oz. full fat coconut milk (in bpa-free can)
1 cup fresh herbs optional
12 heaping scoops grass-fed, cold-pressed whey,
or vegan protein powder
1 tsp. sea salt
1 cup unsweetened coconut flakes
12 tbsp. organic cacao nibs
Special Equipment
Hi-Speed Blender (like a Vitamix)
Directions
1. Toss the steamed kale into the blender. Then
add almonds, brazil nuts, avocado, cinnamon,
dark chocolate powder and coconut milk. If you
want to add herbs, toss in a handful (theyre
fantastic for cleansing the gut and liver).
2. Then blend! Afer about 60 seconds of
blending, stir in the protein powder, sea salt,
coconut flakes, and cacao nibs. Then simply
eat it out of a bowl, just like cereal but much,
much better for you!
10
The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie
11
4.
Green and Lean Smoothie
From Cynthia Pasquella
Bright and beautiful, this smoothie in naturally sweet and refreshing.
The combination of zesty, ripe mango, bright cucumber, and deeply
colored kale and spinach gives this sipper as much color as it has flavor!
Serves 2
Ingredients
2 handfuls spinach
1 handful kale
1 fresh mango, peeled and pitted
1 cucumber, chopped
1 c water
c ice
Special Equipment
Hi-Speed Blender (like a Vitamix)
Directions
1. Place all ingredients into your Vitamix. Blend
until smooth and enjoy!
12
5.
Creamy Blueberries and Greens Smoothie
From Sara Gottfried
Max out your daily dose of antioxidants, and start your morning of
with serious all-natural energy with this delicious blueberry
and green smoothie.
Serves 12
Ingredients
1 cup organic unsweetened coconut water
large organic Hass avocado
cup fresh organic blueberries
2 sticks of organic celery, cut into slices
1 cup fresh spinach, kale, or other leafy green
Special Equipment
Hi-Speed Blender (like a Vitamix)
Directions
1. Blend all ingredients together in a blender
until smooth and creamy. Chill in smoothie in
freezer for 30 minutes. Blend again for a few
seconds and enjoy!
13
6.
Seed Tea
From Alex Jamieson
Excellent for digestion and supporting the liver and gallbladder.
This tea is spiced and refreshing, making it a wonderful
sugar-craving replacement.
Serves 2
Ingredients
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 star anise
7 fresh mint leaves
Directions
1. Simmer the fennel, fenugreek and star anise in
2 cups of water for 5 minutes.
2. Turn of the heat and add the mint leaves.
Steep for 5 minutes.
3. Strain and drink.
14
7.
Blueberry Morning
From Yuri Elkaim
Toss the cold cereal and enjoy this 100% good-for-you breakfast instead.
Quicker than pouring cereal out of a box,
plus no sluggish preservatives to get you down!
Makes 1 serving
Ingredients
cup fresh blueberries
2 tbsp chopped almonds, presoaked
2 tbsp ground hemp seeds
2 tbsp dried shredded coconut
1 tbsp ground flaxseed
Directions
1. Prepare nut milk and pour over top of the
berries and other ingredients.
15
8.
Live Granola
From Yuri Elkaim
Pure food, pure nutrition. This granola is easy to make, and stores
in the fridge as an ideal fast-food for up to 1 month.
Makes 2 servings
Ingredients
cup raw almonds, soaked
cup raw sunflower seeds, soaked
cup raw walnuts
4 dates, pitted and chopped
(raisins or figs can also be used)
cup fresh semi-fruit (apple, pear, berries)
1 tsp cinnamon
Pinch of sea salt
1 cup almond or rice milk
Directions
1. Briefly pulse the almonds, sunflower seeds,
and walnuts in a food processor.
2. Add the dates, cinnamon, and salt and process
briefly to mix.
3. Store in a sealed contain in the refrigerator
OR serve immediately with fresh fruit and
almond/rice milk.
16
LUNCH
17
9.
Sweet Pea & Avocado Salad
From Amie Valpone
Light and refreshing, this spring-inspired salad is perfect for warm summer
nights when you dont want to cook.
Serves 2
Ingredients
2 cups mixed organic greens
cup frozen peas, defrosted
1 small red onion, diced
1 ripe avocado, peeled, cored and thinly sliced
2 Tbsp. freshly squeezed orange juice
2 tsp. extra-virgin olive oil
1 tsp. orange zest
2 Tbsp. chia seeds
tsp. sea salt
tsp. pepper
Directions
1. In a large bowl, combine mixed greens, peas,
onion and avocado; set aside.
2. In a small bowl, whisk remaining ingredients.
Pour over avocado mixture; gently toss to
combine.
3. Serve immediately.
18
Sweet Pea & Avocado Salad
19
10.
Spinach, Basil & Radish Salad
From Amie Valpone
Full of basil flavor and the energy-giving nutrition of spinach, this dish
makes a great side to any meal, or is a perfect pack-and-go lunch salad.
Serves 2
Ingredients
1 large ripe avocado, cut into cubes
cup finely chopped fresh basil
3 large radishes, diced
1 lb. asparagus, halved and trimmed
2 Tbsp. freshly squeezed orange juice
cup organic flax oil
3 cups organic spinach, loosely packaged
tsp. sea salt
tsp. pepper
tsp. chili powder
1 tsp. fresh orange zest
Directions
1. Boil asparagus in a large pot of salted water for
2 minutes. Drain, then rinse with cold water.
2. In a large bowl, combine cooked asparagus
with remaining ingredient, stirring well to coat
evenly with dressing.
3. Serve & enjoy immediately!
Want "How-To" Video Instruction
for Each of These Recipes?
CLICK HERE TO DOWNLOAD
ALL 67 FOLLOW-ALONG RECIPE VIDEOS
hosted by Yuri Elkaim
Get healthier and more
condent in the kitchen
www.alldayenergydiet.com/cookbook/video-special
20
Spinach, Basil & Radish Salad
21
11.
Delish Detox Salad
From Cynthia Pasquella
Looking for a way to cut sugar cravings, naturally boost energy, and eat the plant-
based nutrition your body needs? This simple detox salad does all of the above,
while packing a flavor bunch. This is one detox treat youll crave to eat!
Serves 4
Ingredients
2 heads broccoli
1 head cauliflower
1 apple, cored and cubed
c pine nuts
c dried cranberries
c cilantro
5 tbsp fresh lemon juice
2 tbsp maple syrup
salt and pepper, to taste
Directions
1. Process broccoli, cauliflower, and cilantro in
food processor until fine. Pour into a large bowl.
2. Add remaining ingredients, toss well, and serve.
22
Delish Detox Salad
23
12.
Five Minute Bean Salad
From Flavia Delmonte
Who says whole food cant be fast food? This wildly delicious salad
will make you glad to eat beans, beans, the magical fruit!
Serves 4
Ingredients
1 cup black bean (pre-cooked)
1 cup corn (optional)
cup chopped onion
1 avocado, chopped
1 red pepper, chopped
cup fresh cilantro
cup fresh basil
1 lime
4 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp dijon mustard
Red pepper flakes to taste
*Brown rice is optional
Directions
1. Beans: In a large pot add 5 cups of hot water.
Bring to a boil and boil for 23 minutes,
remove from heat, cover and stand at
least 1 hour (quick-soak method), but
preferably 4 hours. The longer soaking time is
recommended to allow a greater amount of
sugar to dissolve, thus helping the beans to
be more easily digested. Discard soak water
and rinse beans. Mix all ingredients into a large
mixing bowl, chill before serving for at least
one hour.
24
13.
Jicama, Apple, and Pear Slaw
From JJ Virgin
Full of bright, refreshing flavor, this salad actually tasted better when lef
to marinate in the fridge for an hour or two!
Serves 4
Ingredients
1 cup shredded red cabbage
1 cup shredded green cabbage
1 medium apple, cored and cut
into thin matchsticks
1 medium ripe pear, cored and
cut into thin matchsticks
small jicama, peeled
and cut into thin matchsticks,
about 1 cup
3 green onions, chopped
4 teaspoon cider vinegar
1 tablespoon macadamia nut oil
1 tablespoon chopped
fresh cilantro
teaspoon sea salt
Directions
1. Toss the cabbages, apple, pear, jicama, green onions, vinegar, oil, cilantro, and salt together in a large
bowl. Let stand 30 minutes, tossing occasionally, to allow the flavors to bloom.
25
14.
Massaged Dinosaur Kale, Frisee
and Raspberry Salad
Dinosaur Kale may look rough, but its actually one of the most delicious
ways to eat your roughage! This simple recipe will show you how to prep
a tender batch of Dino Kale in no time at all!
Serves 4
For the Dressing
cup organic raspberries
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon dried rosemary
teaspoon sea salt
teaspoon black pepper
Directions
1. Blend all ingredients together in a blender or
food processor until smooth. Set aside.
For the Salad
1012 large organic dinosaur kale leaves
12 small heads of organic frisee, chopped
1 cup fresh organic raspberries
cup slivered almonds
1 small shallot, finely chopped
Directions
1. Massage kale by squeezing and crushing leaves
with hands until leaves become silky in texture.
Chop massaged leaves into fine pieces. Toss kale
with frisee, raspberries, almonds and shallot.
2. Drizzle dressing over salad and enjoy!
26
Massaged Dinosaur Kale, Frisee and Raspberry Salad
27
15.
Ginger Carrot Soup
From Alex Jamieson
Ginger is warming and stimulates blood flow,
while carrots are naturally sweet and high in beta-carotene.
Serves 4
1 cup diced yellow onion
1 clove garlic, minced
4 cups low-sodium chicken or vegetable stock
1 pounds carrots, chopped
2 teaspoons freshly grated ginger root
1 tablespoon fresh cilantro leaves, optional
Directions
1. Saut the onion and garlic in cup of the
stock over medium heat until the onions are
translucent. Add the carrots and ginger. Cover
with a lid and cook for 5 minutes, stirring
occasionally.
2. Add the remaining stock and bring to a boil, then
reduce to a simmer and cook for 15 minutes.
3. Pour the mixture into a blender and puree,
being careful to cover tightly with a lid and
a clean kitchen towel. Return to pan to bring to
a simmer. Cover with optional cilantro garnish.
28
16.
Savory Quinoa Salad
From Nick Pineault & Gen Gauvin
Turn quinoa into a delicious main dish with this simple salad
which starts with uncooked quinoa, and ends with a savory, filling dish.
Perfect as a side or main entre.
Serves 2-4
Ingredients
cup uncooked quinoa
cup tomato juice
cup water
6 oz. dried chorizo sausage (organic is better)
2 carrots
avocado
Small red onion
1 tbsp. expeller-pressed coconut oil
For The Dressing
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. lime juice
tsp. ground cumin
salt and pepper, to taste
Directions
1. Rinse your quinoa under cold water then put in
a saucepan. Add the water and tomato juice.
Bring to a boil, cover and reduce heat to the
low setting.
2. Cook until the quinoa is ready it should take
about 13 minutes.
3. In a frying pan, heat your oil while slicing your
chorizo and cutting your onion. Then add
them to the pan with your carrots. Stir.
4. Mix all the ingredients for the dressing in
a small bowl.
5. Mix everything in a large bowl: quinoa (either
hot, warm of hot), carrots, chorizo mix and
dressing. Dont forget to season your recipe
with salt and pepper!
29
17.
Brain Boosting BBQ Chicken Salad
From Tana Amen
This recipe requires marinating the chicken for best results.
Serves 4
Ingredients
2 free-range, hormone-free,
boneless, skinless chicken
breasts (4 ounces each)
1 lime, juiced
cup fresh orange juice
3 garlic cloves, minced
teaspoon onion powder
1 teaspoon dried sage or
1 tablespoon fresh sage,
chopped
1 teaspoon dry thyme
or 1 tablespoon fresh thyme,
chopped
teaspoon salt
teaspoon pepper
1 red bell pepper, chopped
cup celery, chopped
cup black beans,
drained and rinsed
1 avocado, cut into chunks
3 green onions, chopped
4 cups mixed greens
1 tablespoon olive oil
2 tablespoons fresh lime juice
1 tablespoon cilantro, chopped
Salt and pepper to taste
cup sugar-free Natures
Hallow BBQ Sauce (optional)
Directions
1. In small bowl, combine lime juice, orange juice,
garlic, onion powder, sage, thyme, salt and
pepper.
2. Transfer to a sealable plastic bag. Add chicken,
turn to coat and refrigerate for 2 to 24 hours.
3. When ready to cook, preheat grill to medium-
high heat.
4. Grill chicken for about 5 to 7 minutes on
each side or until chicken is no longer pink in
center. Allow to cool slightly before slicing or
chopping.
5. In large bowl, mix olive oil, 2 tablespoons lime
juice and cilantro.
6. Add red bell pepper, celery, black beans,
avocado and green onions. Season with salt
and pepper. Gently toss, being careful not to
mash the avocado.
7. To serve, place greens on platter and spread
chopped veggie and bean mixture over greens.
Add slices of grilled chicken across the top.
8. Drizzle sugar-free barbecue sauce over the
top if desired. Best served with salad cold and
chicken warm.
30
Brain Boosting BBQ Chicken Salad
31
18.
Mediterranean Spaghetti Squash
From Sara Gottfried
Serve up spaghetti squash, instead of spaghetti!
This delicious veggie is complemented by all those classic Italian flavors you love.
But made even better for you with this quick, pure food recipe!
Serves 4-6
Ingredients
1 large organic spaghetti squash
cup kalamata olives, sliced
cup cherry tomatoes, sliced in half
5 fresh basil leaves, chopped
1 clove minced garlic
3 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Directions
1. Preheat oven to 350 degrees.
2. Slice spaghetti squash in half lengthwise
and remove seeds. Place sides face down on
a baking sheet.
3. Bake squash at 350 degrees for 45 minutes.
4. Allow squash to cool for 510 minutes, then
remove spaghetti strands of flesh with a fork.
5. Toss squash in a large bowl with olives,
tomatoes, basil, garlic and olive oil. Sprinkle
with salt and pepper and enjoy!
32
19.
Green Beans with Shiitakes and Shallots
From JJ Virgin
Green beans and shitake mushrooms go together like peas in a pod.
This delicious, savory, filling recipe is one youll want to eat again and again!
Serves 4
Ingredients
12 ounces green beans, trimmed
2 tablespoons macadamia nut oil or palm fruit oil
2 large shallots, thinly sliced
8 ounces shiitake mushrooms,
stemmed and sliced
medium red bell pepper, thinly sliced
2 teaspoons coconut aminos
teaspoon sea salt
teaspoon freshly ground black pepper
Directions
1. Bring a large saucepan of lightly salted water
to a boil over high heat. Add the green beans,
cover the pan, and return to a boil; cook
2 minutes. Drain and rinse under cold water
to stop the cooking; drain again.
2. Heat the oil in a large nonstick skillet over
medium-high heat. Add the shallots and cook,
stirring occasionally, until they begin to sofen,
2 to 3 minutes. Add the mushrooms and
bell pepper and cook, stirring occasionally,
until mushrooms are slightly browned, 6 to
7 minutes. Add the green beans and cook for
1 minute. Add the coconut aminos, salt and
pepper; cook, stirring, until hot, about 1 minute.
33
20.
Mini Paleo Fritattas
From Amy Coates
Try making these in the morning for a quick breakfast, or prep them the
night before for a zap-and-go snack thats full of energy and lots of flavor!
Makes 7 mini fritattas
Ingredients
1 tbsp coconut oil, plus more for greasing pan
5 eggs
1 cup broccoli florets, diced
1 cup chopped baby spinach
red pepper, diced
cup coconut cream
(solid top in a can of coconut milk)
5 strips bacon, chopped
Directions
1. Preheat oven to 350 F. Grease a mufin pan
well, or use silicon mufin cups.
2. Place coconut oil, broccoli, bacon, and red
pepper into a skillet over medium heat and
cook until broccoli is bright green and bacon is
cooked. Cool 10 minutes.
3. In separate bowl, whisk eggs and coconut
cream. It will be chunky. Add spinach and stir.
4. Empty the broccoli mixture into the egg
mixture and stir immediately.
5. Drop cup of egg batter into each prepared
mufin cup. Bake 20 minutes. Cool 10 minutes
in pan, run a knife along the edge and carefully
remove.
34
21.
Fresh Tomato Soup
From Amy Coates
This homemade soup is so simple to make, and full of incredible flavor.
Serve it alongside your favorite gluten-free grilled cheese (using almond-
milk cheese shreds, of course!) for a healthy comfort food dish.
Makes 6 servings
Ingredients
1 onion
2 carrots
2 ribs of celery
4 cloves of garlic
2 tbsp coconut oil (or butter)
5 organic tomatoes
2 cups organic chicken broth
28 oz can organic tomatoes (796ml)
14 oz can coconut milk (398ml)
1 tbsp fresh thyme
salt and pepper to taste
Directions
1. Chop up onion, carrots, celery, garlic. Cook in
coconut oil over medium heat until sof.
2. Chop up tomatoes and add to the pot along
with the rest of the ingredients.
3. Bring to a boil and turn down to medium heat.
Leave the soup on medium for approximately
12 minutes to boil of some of the excess water.
4. Place soup in a blender and puree. Season
with salt and pepper. Serve.
35
22.
Apple Celery Salad
From Brooke Lark
Apples and celery are a fantastic combination and when theyre
combined with mint they create an irresistible salad!
Serves 2
Ingredients
1 red apple, cored and thinly sliced
purple onion, very thinly sliced
2 stalks celery, very thinly sliced
For the dressing
3 tablespoons extra light olive oil
3 tablespoons apple cider vinegar
4 drops stevia
6 fresh mint leaves, very finely chopped
Salt and pepper to taste
Directions
1. In a medium bowl, toss together sliced apples,
onion slices, and celery. In a small bowl, whisk
together olive oil, vinegar, stevia, and mint
leaves. Drizzle.
2. over apple mixture, tossing to coat with the
vinaigrette. Salt and pepper to taste. Serve
immediately and enjoy!
Want "How-To" Video Instruction
for Each of These Recipes?
CLICK HERE TO DOWNLOAD
ALL 67 FOLLOW-ALONG RECIPE VIDEOS
hosted by Yuri Elkaim
Get healthier and more
condent in the kitchen
www.alldayenergydiet.com/cookbook/video-special
36
Apple Celery Salad
37
23.
Quick Cauliower Fried Rice
From Brooke Lark
Who needs carbs, when youve got cauliflower?
This dish tastes just like fried rice, but theres not an ounce of rice in it!
Serve it with teriyaki chicken, or your favorite Thai food as a healthy side
thatll have you feeling like you just ordered take-out!
Serves 4
Ingredients
1 small head cauliflower
1 tablespoon sesame oil
1 cup frozen peas and carrots mixture
(or edamame and carrots)
3 tablespoons soy sauce or tamari
2 cloves garlic
1 large egg
cup green onions
Directions
1. Cut the core from the cauliflower. With a sharp
knife, chop the florets into thin slices. This will
make the florets fall into tiny little crumbles.
Place in a food processor, if desired, and pulse
just until the cauliflower has the texture of rice.
2. In a large skillet, heat sesame oil over medium-
high heat. Add cauliflower, frozen peas and
carrots, soy sauce, and ginger to the skillet.
Cover and cook until the cauliflower is tender,
about 57 minutes.
3. Crack an egg into the skillet, stirring and
mixing the egg into the cauliflower mixture
with a spatula or wooden spoon until the egg
is fully cooked. Stir in green onions. Serve
immediately and enjoy.
38
Quick Cauliflower Fried Rice
39
24.
Creamy Tahini Broccoli
From Brooke Lark
Tahini is an amazingly versatile paste, and while its most commonly
thought of as a base for hummus, dont limit its use to that. Tahini is filled
with pure sesame flavor, which marries incredibly well with broccoli.
Serves 2
Ingredients
12 cups broccoli, chopped
tablespoon lemon juice
2 tablespoons tahini
Directions
1. Pepper to taste. Place broccoli and lemon juice
in a skillet. Add cup water, cover, and cook
over medium, just until crisp-steamed. Remove
lid from skillet, stir in tahini. Serve immediately
and enjoy!
40
25.
Happy Digestion Salad
From: Jennifer Weinberg
Give your gut a break! This salad is chock-full of everything you need
to support healthy digestion, minimize bloating, and detox your belly
from gluten and other allergens.
Serves 2
Ingredients
2 small / 1 large fennel bulbs, diced
4 celery stalks, diced
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh mint
1 red grapefruit, peeled & diced
1 Tbsp fresh lemon juice
Pinch sea salt
Directions
1. Toss fennel, celery, herbs & grapefruit in bowl.
2. Whisk together salt & lemon juice. Pour
dressing over herbs, cucumbers, onion salad.
3. Mix to combine and allow to sit for 1015
minutes before servings.
41
26.
Veggie Soup
From Brooke Lark
Storebought cans of soup are high in sodium, and many are full
of preservatives. Get all of the comfort of homemade pre-made soup
with this quick and easy recipe that uses fresh everything. Full of fresh
veggies , this soup is perfect for pre-workout fuel, afer-workout recovery,
or as an easy-to-pack afernoon lunch!
Serves 4
Ingredients
3 small purple potatoes, sliced into hearts
1 small sweet potatoes, sliced into hearts
1 carrot, sliced into hearts
6 cups veggie broth
1 small zucchini, sliced into hearts
1 small yellow squash, sliced into hearts
3 tablespoons green onions
1 tablespoon parsley, chopped
Salt and pepper to taste
Directions
1. Add potatoes, sweet potatoes, and carrot
sliced into a large pit with veggie broth. Bring
to a boil and boil just until potatoes are tender.
Add zucchini and squash. Boil 1 more minute.
Remove from heat, top with green onions and
parsley. Serve and enjoy!
42
Veggie Soup
43
27.
Bean and Tomato Soup
From Tracy Murphy
This soup is very delicious!
You can substitute pretty much any type of veggies that you like or greens.
I prefer Kale since it keeps its texture and doesnt get slimy.
Serves 4-6
Ingredients
1 Onion, diced
3 cloves garlic, minced
2 tsp Extra Virgin Organic Olive Oil
1 Tbsp dried basil (or fresh!)
Tsp dried thyme or less (too much
can be overwhelming in this soup)
2 Tbsp Red Wine (I used Malbec)
1 oz Organic diced tomatoes, fire roasted
15 oz can beans (Chickpeas or white beans.
I used chickpeas here)
6 cups of water
2 cups curly fresh organic
or local Kale, chopped small
2 cups organic cabbage (can be white
or purple) chopped small
1 local or organic zucchini, diced
few dashes of cayenne pepper (to taste)
Optional: garnish with freshly grated organic
parmesan cheese
Optional: 1 cup of organic frozen veggies
(which I used this time)
Directions
1. Saute the onion in a soup pot with the olive oil
(or broth if looking for a fat free option) until
sofened.
2. Add the garlic and stir for 1 minute. Add the
dried herbs, then the wine. Allow most of the
wine to evaporate then add the tomatoes and
beans. Stir to combine adding enough water to
get the soup to your liking. Add the remaining
veggies and let simmer for approximately
15 minutes or until the zucchini is sof.
3. Serve in a bowl with a sprig of basil and
optional parmesan cheese.
44
28.
Roasted Carrots
From Brooke Lark
Farm-fresh carrots from an organic farmers market stand are full of flavor
and energy-boosting nutrients. This simple recipe may be the second most
delicious way to eat themjust behind raw, right out of ground!
Ingredients
1 bunch carrots, well scrubbed
with greens removed
3 tablespoons coconut oil, melted
2 tablespoons raw honey (optional)
Salt and pepper to taste
Directions
1. Preheat oven to 350 degrees. Place carrots
on a parchment-lined baking sheet. Drizzle
carrots with coconut oil, and with honey
(if desired). Salt and pepper generously. Roast
in a preheated oven for 2530 minutes, or until
carrots are tender and slightly browned on the
bottom. Serve and enjoy!
45
29.
5-Ingredient Strawberry Spinach Salad
From Brooke Lark
A Salad with just 5 Ingredients? Youd better believe it! This salad is
perfection, and makes a great canvas for all your favorite salad toppings.
Serves 2
Ingredients
3 cups spinach
1 cup strawberries, sliced
3 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 tablespoon honey
Salt and pepper to taste
Directions
1. Place the spinach and strawberries in a large
bowl. Whisk the vinegar, avocado oil and
honey together. Drizzle dressing over salad.
Other Topping Ideas
hemp seeds, poppy seeds, sliced almonds,
sliced citrus, sliced avocado, shredded
chicken, feta cheese, or bleu cheese
46
30.
Strawberry Avocado Citrus Salad
From Brooke Lark
The combination of flavors in this simple summertime salad is delicious!
Creamy avocado, bright strawberries, and zesty citrus are tossed together
with a smidgen of sea salt, lime, and fresh mint.
This dish is a perfect side dish for summer parties, potlucks, and makes
a delicious breakfast or brunch menu item, as well.
Serves 4
Ingredients
1 avocado, pitted and diced
1 orange, peeled and diced
1 pink grapefruit, peeled and diced
1 cup fresh sliced strawberries
1 lime, juiced and zested
2 tablespoons fresh mint, chopped
pinch sea salt
fresh ground pepper
Directions
1. In a large bowl gently stir together all
ingredients just until the avocado is lightly
coated with the citrus juices. This will keep
the avocado from browning. Serve salad
immediately. Enjoy!
47
31.
Beet and Carrot Salad
From Yuri Elkaim
A refreshing summer salad thatll have both sweet
and savory cravings met in no time at all!
Makes 2 servings
Ingredients
1 large beet, peeled
2 carrots, peeled
red onion, sliced
1 handful parsley, minced
Juice of lemon
12 tbsp olive oil
1 tbsp apple cider vinegar
Directions
1. In a food processor, grate beets and carrots
2. In a salad bowl, combine sliced red onions,
grated carrots and beets, and chopped
parsley.
3. Add lemon, olive oil, and apple cider vinegar
and toss everything so that it is well mixed.
4. Season with fresh ground pepper and a pinch
sea salt.
48
32.
Broccoli, Pea, and Almond Salad
From Yuri Elkaim
This recipe can be served raw or lightly heated.
Makes 2 servings
Ingredients
1 head broccoli, stems removed
cup almonds, pre-soaked and chopped
1 cup fresh peas
red onion, chopped
Pinch of sea
Fresh ground black pepper
Directions
1. Bring a large pot of water, salted with
a teaspoon of salt, to a boil. Add the broccoli
florets. Cook 12 minutes, depending on how
crunchy you want the broccoli. Do not steam
broccoli if you prefer this salad raw.
2. Combine broccoli florets, almonds, chopped
onion, and peas in a large serving bowl.
3. Choose dressing/vinaigrette from our list and
mix well with other ingredients.
49
33.
Arugula Salad
From Yuri Elkaim
Peppery arugula is a perfect way to add delicious greens to your day.
Try tossing them into this simple salad. The flavors are bright, perfect
for serving alongside a piece of salad or your favorite spring soup.
Serves 2 to 4
Dressing Ingredients
2 lemons, peeled and quartered
1 tbsp raw honey
3 tbsp olive oil
Pinch of sea salt
Directions
1. Blend all ingredients in a high-speed blender
and add to the following salad.
Salad Ingredients
4 cups arugula leaves
1 pear, cut into shavings with a peeler
1 carrot, cut into shavings with a peeler
1 tomato, quartered
cup sprouted lentils (or other legumes)
cup chopped mushrooms
1 tbsp dried cherries or cranberries
2 tbsp cup pumpkin seeds
Directions
1. Toss all ingredients together, serve
immediately and enjoy.
Want "How-To" Video Instruction
for Each of These Recipes?
CLICK HERE TO DOWNLOAD
ALL 67 FOLLOW-ALONG RECIPE VIDEOS
hosted by Yuri Elkaim
Get healthier and more
condent in the kitchen
www.alldayenergydiet.com/cookbook/video-special
50
Arugula Salad
51
34.
Strawberry Avocado Salad
From Yuri Elkaim
Youd never believe that such a small list of ingredients could pack such
a nutritious, energy-giving punch! Start the day of with this simple recipe
or use it as a healthy snack in the middle of a busy day!
Makes 2 servings
Ingredients
1 avocado, sliced
6 strawberries, stemmed and sliced
Juice of lemon
1 tbsp balsamic vinegar
Fresh ground black pepper
Pinch of sea salt
Directions
1. Place avocado and strawberries in a bowl.
2. Add remaining ingredients, mix gently, and
serve.
52
SNACKS
53
35.
Cucumber Hummus Bites
From Brooke Lark
This snack is guaranteed to fight of afernoon hunger pangs.
Its healthy and beautiful as well. That makes it a win/win!
Serves 2
Ingredients
cucumbers or 1 baby cucumber
2 tablespoons hummus
4 cherry tomatoes, sliced in half
Salt and pepper to taste
1 teaspoon olive oil
Directions
1. Slice cucumbers in half. Spread a tablespoon
of hummus down the center of the cucumbers.
Top with halved cherry tomatoes. Salt and
pepper to taste.
2. Drizzle with olive oil, if desired.
54
36.
Sunny Avocado Boat
From Brooke Lark
Avocados make the perfect afernoon snack. Theyre creamy and filled
with good fats which can help promote weight loss.
Serves 1
Ingredients
avocado
3 tablespoons broccoli sprouts
tablespoon roasted sunflower seeds
teaspoon olive or avocado oil
Salt and pepper to taste
Directions
1. Fill center of the avocado with sprouts.
Sprinkle with sunflower seeds and drizzle with
olive oil. Salt and pepper to taste.
55
37.
Apple Almond Butter Bites
Indulge your inner child along with your health savvy adult
with this snack. Almond butter and apples along with nuts
will fill you up without any guilt.
Serves 1
Ingredients
apple
1 tablespoons almond butter
1 tablespoon chopped peanuts or almonds
Directions
1. Cut apple into wedges. Spread a teaspoon of
almond butter on the end of each apple. Dip in
chopped peanuts. Serve and enjoy!
56
38.
Sweet Potato Fries
From Yuri Elkaim
Make your own homemade Sweet Potato Friesno frying needed!
Vibrantly hued sweet potatoes are chock-full of energy giving nutrients
and quick-burn carbs for a fantastic post-workout recovery nosh!
Makes 6 Servings
Ingredients
3 sweet potatoes
3 tablespoons coconut oil
Salt and pepper to taste
Special equipment: parchment paper
Directions
1. Peel and cut sweet potatoes into thin inch
strips, coat with coconut oil, salt, and pepper,
and put on a large parchment-lined baking
sheet. Roast in an oven preheated to 425F for
15 minutes.
2. Enjoy with Garlic Mayonnaise (recipe #60 in this
book!)
57
39.
Avocado Sea Wrap
From Yuri Elkaim
Sushi has been touted as a healthy treat, but is actually ofen as close
to junk food as a candy bar. All that white rice and sugary rice vinegar
makes it an ofen unhealthy indulgence. Enjoy all the goodness of sushi
the healthy way with this easy recipe! One of my favorites!
Makes 2 servings
Ingredients
1 avocado, cut into lengthwise strips
1 small handful alfalfa sprouts
cucumber, julienned
12 Nori sheets leaves,
rinsed and carefully unfolded
Juice of lemon
12 tbsp olive oil
Directions
1. Lay the avocado strips, alfalfa sprouts, and
cucumber inside the nori.
2. Drizzle some lemon juice and olive and roll to
make a wrap.
58
DINNER
59
40.
Roasted Sweet Beet Pizza
From Cynthia Pasquella
This simple recipe tastes just as like a top-notch restaurant meal,
but you make it at home with ingredients you trust.
Beautiful, delicious, and perfect for summer or winter meals!
Serves 6
Ingredients
1 c gluten-free flour
1 tsp of baking powder
2 tbsp of extra light olive oil
c of water
2 sprays of extra light olive oil
large golden beet, roasted in advance
red onion, sliced thinly
1 tbsp honey
salt, to taste
Directions
1. Preheat oven to 450.
2. Prepare crust by sifing together flour and
baking powder in a medium-size bowl.
3. Add oil and water until mixed well and then
knead to form a ball. Do not over-knead.
4. Spray pizza pan lightly with oil and stretch the
dough to fit on the pan.
5. Remove skin from the beet, slice thinly, and
place on pizza with onion slices.
6. Bake for 15 minutes or until crust is golden
brown.
7. Drizzle with honey, sprinkle salt, and enjoy!
Want "How-To" Video Instruction
for Each of These Recipes?
CLICK HERE TO DOWNLOAD
ALL 67 FOLLOW-ALONG RECIPE VIDEOS
hosted by Yuri Elkaim
Get healthier and more
condent in the kitchen
www.alldayenergydiet.com/cookbook/video-special
60
Roasted Sweet Beet Pizza
61
41.
Happy Brain Halibut
with Pesto Cream Sauce
From Tana Amen
Why go out, when you can stay in and make this gourmet dish in minutes?
Delicious flavor, plus all the stuf you want to be putting
in your body everytime you eat!
Serves 4
Fish Ingredients
4 halibut fillets (4 ounces each)
1 teaspoon grapeseed oil
Pesto Cream Ingredients
cup walnuts
1 teaspoon minced garlic
1 cup fresh basil leaves or cup dried
cup spinach leaves
1 tablespoon olive oil
cup almond milk or cup coconut milk
teaspoon salt and ground pepper
combined (optional)
Zest of one lemon (reserve juice
to serve with cooked fish)
Directions
1. In a food processor or blender, prepare pesto
cream by blending walnuts, garlic, basil and
spinach for 30 seconds.
2. Add olive oil and almond cream and blend.
3. Add lemon zest and blend; set aside.
4. Heat grapeseed oil in large saut pan over
medium heat and sear halibut filets on one
side until a golden crust forms and the fish is
done on the bottom, 1 to 2 minutes. Gently
turn the fish and cover to finish cooking
through, about 2 minutes. The fish is ready
when it starts to flake.
5. While the fish is cooking, in separate small
sauce pan, warm pesto cream on medium-low
heat and reserve until fish is cooked.
6. Plate the fish, squeeze lemon juice over, if
desired, and drizzle the pesto on top (about
2 tablespoons per dish). Enjoy!
62
Happy Brain Halibut with Pesto Cream Sauce
63
42.
Pomegranate Pepita Salad with Salmon
From Tana Amen
Salmon pairs perfectly with this feisty pomegranate-pepita salad.
Look for pepitas (or shelled pumpkin seeds) online, if youre having
a hard time finding them at your local grocery store.
Serves 4
Salmon Ingredients
4 filets wild salmon, skin of; 4 to 6 ounces each
1 garlic clove, minced
1 teaspoon minced cilantro
teaspoon cumin
teaspoon paprika
teaspoon salt
teaspoon ground black pepper
1 teaspoon extra-virgin coconut oil
23 tablespoons low-sodium vegetable broth
Salad Ingredients
12 ounces organic mixed salad greens
cup pomegranate seeds
cup pepitas or pumpkin seeds,
raw and unsalted
1 cup carrots, shredded or diced small
1 cup cucumbers diced small
Dressing Ingredients
cup organic, no-sugar-added pomegranate juice
3 tablespoons extra-virgin olive oil
Directions
1. Preheat grill to medium. (Consider using
a stove top grill for smaller portions.)
2. In medium to large dish, combine garlic,
cilantro, cumin, paprika, salt, pepper, coconut
oil and vegetable broth; add salmon and
marinate. Set salmon aside to marinate until
ready to cook.
3. Toss mixed greens, pomegranate seeds,
pepitas, carrots and cucumbers and place on
large serving platter or divide evenly between
four salad bowls. Serve the dressing lightly
whisked on the side, or toss with the salad.
4. Grill salmon approximately 4 to 5 minutes per
side, depending on the thickness of the filets,
until they begin to flake easily.
5. Serve salmon over the salad and enjoy!
64
Pomegranate Pepita Salad with Salmon
65
43.
Sesame Citrus Kale Salad with Chicken
From Tana Amen
A filling, hearty salad with an Asian twist. This dish is perfect for those
nights when youre craving take-out, but dont want to derail your diet,
and take a nose-dive in your energy!
Serves 6
Ingredients
8 ounces organic kale, shredded
cup cilantro, chopped
2 cara cara or navel oranges, 1 juiced for dressing
and 1 peeled and diced for salad
teaspoon sea salt
teaspoon ground pepper
1 teaspoon organic honey
1 tablespoon toasted sesame oil
cup golden raisins
2 tablespoons toasted sesame seeds
2 tablespoons raw pecans, roughly chopped
3 cups grilled or baked free-range, hormone-free,
antibiotic-free chicken, chopped
Directions
1. Place kale and cilantro in large bowl.
2. In small bowl, whisk together the juice of
1 orange, sea salt, ground pepper, honey and
sesame oil. Whisk until blended.
3. Toss diced orange, raisins, sesame seeds,
pecans and dressing with the kale and cilantro.
Refrigerate for 30 minutes prior to serving.
4. Serve salad on plates and top with chicken.
Enjoy!
66
Sesame Citrus Kale Salad with Chicken
67
44.
Anytime Casserole
From Terry Shanahan
Called Anytime Casserole because you dont just have to wait
for those moments when youre craving comfort food
you can eat this healthy dish guilt-free anytime you want!
Serves 4-6
Ingredients
2 Tbsp. Olive Oil
1 lb. Pork or Turkey Sausage
8 eggs, whisked
1 sweet potato, peeled
1 red bell pepper, seeds removed
1 medium yellow squash, peeled
1 medium zucchini, peeled
cup green onion, chopped finely
Seasonings of your choice
(salt, pepper, red pepper flakes,
garlic powder, onion powder, etc.)
Special Equipment
Food processor with a julienne-slicing blade
OR hand grater
Directions
1. Heat oven to 350 degrees.
2. Prepare vegetables. In a food processor,
julienne slice the sweet potato, red bell
pepper, yellow squash, and zucchini.
3. In a skillet, heat up olive oil and add
meat. Brown meat until cooked through.
Add vegetables and saut until tender.
4. Fill baking dish with meat and vegetable
mixture. Add green onions.
5. Whisk eggs and add seasonings.
6. Pour egg mixture over meat and vegetables.
7. Cook for 2528 minutes or until center is
cooked through.
68
Anytime Casserole
69
45.
Pan-Seared Salmon over Tri-Color Salad
with Dijon Dressing
From JJ Virgin
Salmon is full of energy-promoting power. Plus, its filling
and tastes incredible. Try adding it to your weekly menu
with this simple, delicious recipe.
Serves 2
Salad Ingredients
2 teaspoons fresh lemon juice
1 tablespoon finely chopped shallots
2 teaspoons Dijon mustard
teaspoon sea salt
teaspoon freshly ground black pepper
4 teaspoons extra virgin olive oil
small head radicchio, thinly sliced, about 2 cups
1 Belgian endive, thinly sliced, about 1 cup
3 cups baby arugula
Salmon Ingredients
1 teaspoon olive oil
2 (6-ounce) wild salmon fillets,
such as King or Sockeye
teaspoon sea salt
teaspoon freshly ground black pepper
Directions
1. Combine the lemon juice, shallots, mustard,
salt, and pepper in a small bowl. Slowly whisk
in olive oil until well combined and set aside.
In a separate bowl combine the radicchio,
endive, and arugula; set aside.
2. Heat the oil in a small nonstick skillet over
medium heat. Sprinkle salmon with salt and
pepper and place in skillet, flesh side down;
cook, turning once, a total of 8-10 minutes or
until fish flakes easily with a fork. Remove from
the skillet.
3. Toss the dressing with the lettuces and place
on the two plates; top each with a salmon filet
and serve immediately.
70
Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing
71
46.
Bone Marrow with Roasted
Vegetables and Kale
From Ben Greenfield
Bone marrow helps your immune system by carrying oxygen to cells in the body, and is incredibly rich in
minerals such as calcium and phosphorus, which are essential for maintaining a healthy musculoskeletal
system and generating energy. The most popular animal rich, nourishing bone marrow is beef because
of the big size of its bones but if you have access to wild game like deer, elk or caribou, those work too!
Your butcher or local farmer should have bones, and you can ask them to simply cut the bones to make
3 inch long pieces.
Serves 4
Ingredients
4 beef marrow bones
Sea salt and organic black pepper to taste
Directions
1. Preheat oven to 400 F.
2. Put the marrow (cut side up) in a baking dish
and sprinkle with the salt and pepper.
3. Roast marrow for about 15 minutes (its ready
when it starts to bubble around the edges).
4. Serve with a salad and roasted vegetables,
and a small spoon to scoop out the marrow
(its also just fine to suck out the marrow with
your mouth).
5. Serve with a chopped kale and red onion
salad drenched in extra virgin olive oil and
fresh-squeezed lemon juice (to cut through
the richness of the bone marrow). If desired,
you can cut large organic carrots lengthwise,
drench in olive oil, salt and pepper, and roast
on the same pan or beside the bone marrow.
72
Bone Marrow with Roasted Vegetables and Kale
73
47.
"No Tortilla" Soup
From: Julie Simmons
This is one of my favorite meals and/or snacks. It's wonderful in the summer or winter and can be
eaten as a meal or as a mid-day snack. Just heat a mug full and enjoy. This soup is also incredibly
flexible as you can enjoy the broth as is or add a protein, such as shredded chicken.
Ingredients
2 Medium tomatoes quartered
White onion quartered
1 Serrano chile, white pith and seeds removed*
1 Adobo chile, plus 1 tsp sauce**
1 Garlic clove, quartered
1 Tbsp Coconut oil
1 tsp Kosher salt
2 32 Fl oz Vegetable stock***
Directions
1. Place above ingredients in a food processor
or blender and mix until everything is finely
chopped.
2. Heat a dutch oven over medium high head and
add oil. Heat until shimmering.
3. Pour chopped vegetables into hot dutch oven
and add salt.
4. Cook vegetable mixture, stirring occasionally
to redistribute the liquid until all liquid has
evaporated.
5. Add vegetable stock and stir to distribute
vegetable mixture. Increase heat to high and
heat until boiling. Once boiling, reduce heat to
low, stir, and let the flavors continue to come
together for 15 minutes.
6. Enjoy!
*If you like a spicier soup, you can remove the pith and
seeds from one half or less of the Serrano chile and leave
the other half containing the pith and seeds. I remove the
pith and seeds from of one half and it's just the right
spiciness for me.
**Chile's in adobo sauce come in a can. One tip is to
distribute the chile's and sauce into individual zip lock
baggies and freeze them. Just fill a container with hot
water and place one baggie into the water as you prep
the veggies. By the time you're ready to add the chile and
adobo sauce, it will be defrosted!
***Chicken stock is a substitute.
74
48.
Almond Butter Satay Chicken
From Brooke Lark
This homemade version of classic Thai Take-Out will keep you eating
MSG free, while still enjoying all the classic flavor you already love
with Satay Chicken!
Makes 6 servings
Ingredients
2 chicken breasts, sliced very thin
cup creamy almond butter
3 tablespoons tamari
2 tablespoons raw honey or agave
1 lime, juiced and zested
teaspoon red pepper flakes
Directions
1. Place sliced chicken in a 9 13 baking dish.
In a small bowl, microwave almond butter,
tamari, raw honey, lime juice and zest, and
red pepper flakes for 60 seconds. Whisk until
creamy and well-mixed. Pour mixture over
chicken, stirring to coat. Marinate overnight.
2. Thread chicken onto bamboo skewers, grill
until cooked through, about 46 minutes on
medium. Serve and enjoy!
75
49.
Salmon Teriyaki with Cauliower Rice
From Brooke Lark
Homemade teriyaki sauce is a easy to make and so delicious!
Especially when served on cauliflower rice, instead of high-carb white rice!
Serves 2
Ingredients
2 tablespoons tamari
2 tablespoons raw honey
1 clove garlic, very finely chopped
2 Salmon fillets
Directions
1. In a small bowl, whisk together tamari, honey,
and garlic. Pour over salmon. Grill salmon or
bake on a parchment-lined baking sheet, in an
oven preheated to 375 degrees until it flakes,
about 1013 minutes.
76
50.
Zucchini Pasta with Pesto RAW
From Yuri Elkaim
Forget the pasta! This quick and easy raw recipe gives you all
the satisfaction of eating Italian favorites, without the gluten!
Makes 4 servings
Ingredients
3 zucchini, peeled and cut with a spiralizer
(or a vegetable peeler if you dont have a spiralizer)
2 cloves garlic
1 cup fresh basil
cup pine nuts
3 tbsp flax oil
3 tbsp olive oil
3 tbsp lemon juice
Directions
1. Pour all ingredients, except for the noodles in
a food processor and blend well.
2. Pour over zucchini noodles in a serving bowl
and mix well.
77
51.
SuperfoodSalad
Some of the healthiest foods are the fastest foods.
This fresh salad will take just minutes to pull together, but tastes
like a restaurant-made entre. Enjoy! Share! Eat for energy!
Serves 2
Ingredients
4 cups spinach
1 cup berries
(blueberries, raspberries, blackberries)
1 avocado
3 tablespoons walnuts, macadamias,
or sliced almonds
2 tablespoons crumbled bleu cheese
or hemp seeds (optional)
3 tablespoons sweet onion, finely chopped
cup apple cider vinegar
cup avocado oil
2 tablespoons raw honey or agave
Directions
1. Toss spinach with berries, avocado,
walnuts, hemp seeds, and onion. Drizzle
with apple cider vinegar, oil, and honey.
Plate immediately, serve, and enjoy!
Want "How-To" Video Instruction
for Each of These Recipes?
CLICK HERE TO DOWNLOAD
ALL 67 FOLLOW-ALONG RECIPE VIDEOS
hosted by Yuri Elkaim
Get healthier and more
condent in the kitchen
www.alldayenergydiet.com/cookbook/video-special
78
SuperfoodSalad
79
52.
MargaritaChicken
Lime-marinated chicken makes for a delicious, flavorful meal. Full of
protein and low in calories, this simple recipe is perfect for summer grilling,
or can be cooked on a skillet for autumn and winter evenings.
Serves 4
Ingredients
2 Chicken breasts, halved
2 limes, zested and juiced
teaspoon chili powder
teaspoon cumin
1 teaspoon sea salt
Directions
1. Marinate chicken breasts 1 hours before
cooking in lime juice, lime zest, chili powder,
and cumin. Grill or cook in coconut oil in
a shallow skillet until cooked through.
80
DRESSINGS

AND
SAUCES
81
53.
Flavias Chimichurri Sauce
From Flavia Delmonte
My take on the traditional salsa-like sauce from South American.
Great with grilled meats or seafood!
Makes 6 servings
Ingredients
cup olive oil
cup red wine vinegar
4 garlic gloves, minced, or more to taste
cup cup green onion, finely chopped
cup finely chopped parsley or cilantro,
or mix 1 Tbsp finely chopped oregano
Pinch or more of red pepper flakes
Pinch of sea salt (or kosher salt)
Good pinch or two of cracked black pepper
Directions
1. Whisk together oil and vinegar, then mix in
remainder of ingredients. Sauce is best when it
sits for a few hours to let flavors intensify. Play
around with the balance of ingredients to your
liking. Serve on the side as an accompaniment
to grilled or roasted meats, poultry and grilled
seafood.
82
54.
Balsamic Vinaigrette
From Terry Shanahan
This basic balsamic vinaigrette gets flavor kick from Dijon mustard.
Perfect for zesting up for your favorite salads, even better when drizzled
on avocados and tomatoes!
Makes 2 servings
Ingredients
Cup Olive Oil
2 tsp. Balsamic Vinegar
1 tsp. Dijon Mustard
1 tsp. Lemon Juice
Sea Salt, to taste
Directions
1. In a food processor, combine all ingredients
and mix until emulsified. Process can also be
done by hand using whisk.
83
55.
Red Wine Vinaigrette
From Terry Shanahan
A simple vinaigrette using ingredients you probably already have in your pantry.
Mix up a big batch of this dressing and keep it ready-to-serve
in the fridge for up to 2 weeks.
Makes 2 servings
Ingredients
Cup Olive Oil
2 tsp. Red Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. Lemon Juice
1 tsp. Honey (optional)
Sea Salt, to taste
Directions
1. In a food processor, combine all ingredients
and mix until emulsified. Process can also be
done by hand using whisk.
84
56.
Apple Cider Vinaigrette
From Terry Shanahan
Add more apple cider vinegar to your diet and you may just find youre
more vibrant than ever. (Not to mention eating tastier than ever!)
Makes 2 servings
Ingredients
Cup Avocado Oil
(Olive oil can be used as a substitute)
2 tsp. Apple Cider Vinegar
1 tsp. Dijon Mustard
1 tsp. pure maple honey (optional)
Sea Salt, to taste
Directions
1. In a food processor, combine all ingredients
and mix until emulsified. Process can also be
done by hand using whisk.
85
57.
Lime Cilantro Vinaigrette
From Terry Shanahan
Bright and zesty, this dressing isnt just good on salads, its amazing
on grilled meats, salmon, and veggies, too!
Makes 4 servings
Ingredients
Cup Olive Oil
Cup Lime Juice
2 Tbsp. White Vinegar
1 Tbsp. Minced Garlic
1 tsp. Honey (optional)
Handful of Cilantro
Salt and Pepper, to taste
Directions
1. In a food processor, combine all ingredients
and mix until emulsified. Process can also be
done by hand using whisk.
86
58.
Creamy Avocado and Tomatillo Dressing
From Terry Shanahan
You wont miss all the bad fats traditionally found in storebought salad
dressing with this simple recipe! Switch it in for Ranch whenever you get
a hankering for classic comfort food. Drizzle it on salads,
or use it as a delicious veggie dip!
Makes 4 servings
Ingredients
2 Tomatillos, sliced
1 Small Avocado
Cup Olive Oil
2 Tbsp. White Vinegar
1 Tbsp. Minced Garlic
1 tsp. Honey (optional)
Juice of 1 Lime
Handful of Cilantro
Salt and Pepper, to taste
Directions
1. In a food processor, combine all ingredients
and mix until emulsified. Process can also be
done by hand using whisk.
87
59.
Secret French Salad Dressing
This gorgeous dressing costs just pennies to make, and makes every single salad taste like a gourmet feast.
Youll never again want to spend a single penny on the storebought dressing, since this recipe works
splendidly on every single salad. My favorite combination is still the one she served: romaine lettuce, a bit
of diced grilled chicken, chopped white onions, diced tomatoes, and a handful of almond-milk cheddar.
But you can serve this versatile dressing on any salad and wow your tastebuds.
Makes 4 servings
Ingredients
3 cloves fresh garlic
cup white vinegar
cup avocado or extra-virgin olive oil
Salt and pepper to taste
Directions
1. Place all ingredients in a blender. Blend until
the garlic is very finely chopped. Place in an
airtight container and set aside for 1520
minutes before dressing your salad to allow
the flavors to meld together. Pour over your
favorite salad and enjoy!
2. For a sweeter dressing, swap out the vinegar
for fresh lemon juice, then add 2 tablespoons
of sugar or honey.
88
60.
Garlic Mayonnaise
From Yuri Elkaim
This is a great dip to use with your Sweet Potato Fries.
Makes 2 servings
Ingredients
1 avocado
orange juiced
1 clove garlic, minced
Directions
1. Place ingredients in a bowl and mash together
using a fork until creamy consistency is
achieved.
89
90
DESSERT
91
61.
Homemade Gummies
From Nick Pineault & Gen Gauvin
Get all the goodness of your favorite kid-friendly snacks,
without all the badness! These easy homemade gummies are sweetened
with pure watermelon and just a touch of honey. Theyre surprisingly easy
to make, and so easy to munch for healthy snacking!
Makes 8 servings
Ingredients
4 cups of watermelon
cup of lemon juice
3 packets unsweetened gelatin (organic is better)
2 tbsp. of raw honey
Directions
1. Cut 4 cups of watermelon then liquify it in the
blender. You can also use a juicer to avoid the
next step.
2. Get rid of the pulp using a fine mesh. You
should have around 2 cups of juice.
3. Divide your liquid in half. Put one cup in
a saucepan and warm it. It must not boil. Put
the second cup in any kind of bowl and add
your gelatin. Whisk with a fork.
4. Put the gelatin mix in the warm juice and whisk
until smooth.
5. Add honey and lemon juice. Stir.
6. Pour your mix in a silicon mold or in
a refrigerator safe pan for at least 30 minutes
(or more). (P.S.: Dont forget to put a hard
cooking tray BEFORE pouring your mixture in
your silicon mold.)
7. Done! Remove the gummies from the mold
and enjoy! (P.S.: If theyre hard to remove,
put them in the freezer. It will be easier when
theyll be harder.)
92
93
62.
Black Beans Brownies
From Nick Pineault & Gen Gauvin
Enjoy this classic treat from childhood without sapping your energy with sugar!
Makes 9 brownies
Ingredients
1 cups black beans
(or 1 can of BPA-free canned beans)
cup melted coconut oil (or melted butter)
cup cocoa powder
2 tsp. vanilla extract
cup sweetener (erythritol preferred)
A pinch of sea salt
3 lightly beaten eggs
cup dark chocolate drops
Directions
1. Preheat oven to 350F. Grease an 8-inch pan.
2. Place the black beans, oil, cocoa, sweetener,
vanilla extract and salt into a blender or food
processor and blend until smooth.
3. Fold in the eggs and chocolate drops. Mix well.
4. Pour into the pan and bake for about
20 minutes. Let cool for at least 10 minutes
before cutting, or eat straight from the pan!
Want "How-To" Video Instruction
for Each of These Recipes?
CLICK HERE TO DOWNLOAD
ALL 67 FOLLOW-ALONG RECIPE VIDEOS
hosted by Yuri Elkaim
Get healthier and more
condent in the kitchen
www.alldayenergydiet.com/cookbook/video-special
94
Black Beans Brownies
95
63.
Choco-tentment Mousse
From Tana Amen
Light, flufy, and good for you!
Bet youd never guess that you could say all of that about a single dessert!
Serves 4
This recipe calls for the meat from one or two young Thai coconuts. Some people are intimidated by the
idea of opening coconuts to get the meat (I used to be one of them). I assure you, it is easier than it
sounds, and well worth the minimal efort! The fresh coconut water and delicious meat are amazing
treats. The only thing you need is a meat cleaver or a 10-inch heavy kitchen knife to get started. Young
Thai coconuts can be found at Asian markets or health food stores and come wrapped in plastic. You
can use other types of coconut, but the meat is ofen not as sof. The meat from a young Thai coconut is
usually similar to the consistency of tofu, very sof.
Ingredients
Coconut meat from one
or two fresh young Thai coconuts (about 1 cup)
23 tablespoons full-fat coconut milk
(refrigerate the can for several hours)
12 tablespoon raw cacao powder
(start with 1 tablespoon)
cup coconut butter or raw almond butter
1 tablespoon coconut oil
teaspoon vanilla extract
teaspoon cinnamon
2 tablespoons pure maple syrup or raw honey
Optional Ingredients
2 tablespoons erythritol
or 1012 drops stevia liquid sweetener
(chocolate flavor, Sweet Leaf brand)
1 cup fresh berries of your choice
(I love raspberries or sliced strawberries)
Directions
1. Blend all ingredients except berries in a high-
powered blender.
2. If desired, place berries in bottom of dessert cup.
3. Layer mixture over berries into dessert bowls
and refrigerate for 30 minutes before serving.
4. Top with coconut whipped cream if desired.
96
Choco-tentment Mousse
97
64.
Paleo Coconut Macaroons
From Terry Shanahan
The classic macroon gets a high-energy makeover.
Makes 812 cookies
Ingredients
3 Tbsp. Egg Whites
2 Cups Unsweetened Coconut Flakes
Cup Raw Honey
tsp. Sea Salt
Enjoy Life Chocolate Chips, melted
Directions
1. Mix first four ingredients using fork. Chill
for 30 minutes in refrigerator. Using a large
scoop, create 2 balls and place on a baking
sheet lined with parchment paper. Bake at
350 degrees for 1012 minutes until golden
brown. Once cooled, dip macaroons in melted
chocolate. Freeze for 30 minutes. Enjoy!
98
65.
Raw Berry Crisp
From Terry Shanahan
Comfort food make high energy. This berry crisp packs all the punch
of your favorite cobbler, without any of the sugar!
Serves 4
Ingredients
6 cups mixed berries (frozen or fresh)
1 Tbsp. Pure Maple Syrup
1 cup Raw Pecans
cup Raw Walnuts
cup Pitted Dates
(I prefer using Medjool dates
they are more juicy!)
tsp. Ground Cinnamon
Directions
1. In a food processor, blend pecans, walnuts,
dates, and cinnamon until coarsely ground.
2. In a separate dish or bowl, toss berries with
maple syrup.
3. Scatter nut mixture over berries and serve
immediately, or chill until read to serve.
99
66.
Paleo Chocolate Chip Cookies
From Amy Coates
Everyone loves chocolate chip cookies! And now you can love eating them!
This re-worked recipe takes the traditional flavors and makes em good for your energy!
Makes 1820 cookies
Ingredients
2 cups almond flour
tsp sea salt
tsp baking soda
cup coconut oil, melted
cup maple syrup
1 tbsp vanilla extract
cup chocolate chips
Directions
1. Preheat oven to 350F.
2. In a bowl, mix almond flour, salt, and baking
soda.
3. Add melted coconut oil, maple syrup, and
vanilla extract and mix well.
4. Mix in chocolate chips and form cookie dough
into balls. Press each ball onto a cookie
sheet with your palm. You can either grease
the sheet with coconut oil, or use a silpat
sheet my personal favourite.
5. Cook at 350 for 8 minutes. Let cookies cool on
the pan or else they will break.
100
67.
Blueberry Almond Bars
From Amy Coates
Perfect as a quick-pack snack for hikes, runs,
or as an aferschool snack that kids and adults will love!
Makes 9 bars
Ingredients
1 cup almond butter
cup agave
1 cup dried blueberries
1 cup almond flour
tsp sea salt
cup dried coconut
cup walnuts (chopped)
cup pumpkin seeds
tsp baking soda
cup coconut oil, melted
Directions
1. Place almond flour, coconut, salt, and baking
soda into a large bowl and mix. Add the rest
of the ingredients and mix well. Oil an 8 8 pan
with coconut oil and press the mixture firmly
into the base.
2. Bake at 350 degrees for 1518 minutes. Cool in
the fridge for at least an hour before cutting to
give them time to set.
101
68.
Hemp Balls
From Yuri Elkaim
A perfect high-energy snack for before and afer workouts.
Delicious, raw, and easy to make a double batch so youve got
these snacks ready for whenever you crave em.
Makes 8 servings
Ingredients
2 cups hemp seeds
1 cup soaked almonds
1 cup sesame seeds, milled
cup honey
cup cacao nibs (optional) (for a special
treat add some good quality chopped chocolate)
cup coconut oil
Directions
1. Place almonds into food processor and grind
until fine.
2. Add sesame seeds, honey, and coconut oil.
Process until combined.
3. Move ingredients to bowl and add hemp
seeds. Form into balls, and place in container
in refrigerator.
102
ABOUT
THE
CONTRIBUTORS
Yuri Elkaim
Author of the All-Day Energy Diet, Yuri Elkaimis
a registered holistic nutritionist and renowned
fitness expert. For more than 13 years, his
honest and inspiring messages have helped over
500,000 people worldwide enjoy more energy,
lose weight, get in shape, eat better, and have
a much greater understanding of their health.
A former pro soccer player who later acted as the
strength and conditioning and nutrition coach for
seven seasons at the University of Toronto, Yuri is
now on a mission to transform the lives of more
than ten million people by 2018. Learn more at
www.alldayenergydiet.com
103
Alex Jamieson
As a holistic health counselor and personal
chef, Alexandra Jamieson works with individual
clients all over the world, ofering personalized
recommendations and support while integrating
appropriate food choices with lifestyle options.
Graduate of the Institute for Integrative Nutrition,
Alexandra has appeared on Oprah, The Final Word,
30 Days, The National Health Test with Bryant
Gumble and the award-winning documentary
Super Size Me, Alex is getting the word out about
holistic nutrition and healthy living! Her new book
The Great American Detox Diet (Rodale, 2005)
ofers sane, tasty advice on how to clean out, feel
great and live healthfully.
Amie Valpone
Amie Valpone, HHC, AADP is the Editor-in-
Chief of www.TheHealthyApple.com; she is
a Manhattan based Personal Chef, Culinary
Nutritionist, Professional Recipe Developer, Food
Photographer, Writer and Motivational Speaker
specializing in simple gluten-free, soy-free and
dairy-free Clean recipes. Amie recently healed
herself from a decade of chronic pain including
Lyme Disease, Polycystic Ovarian Syndrome,
Hypothyroidism, Heavy Metals and much more
exhausting every doctor in the country and Mayo
Clinic; she shares her story of how Clean Eating
and Detox saved her life and inspires you to Clean
up your food, too. Amie lives in Manhattan, NYC
where she cooks for a variety of clients including
celebrities and people with busy lifestyles who
enjoy healthy, organic, whole foods. Amie's work
appears on Martha Stewart, Fox News Health,
WebMD, The Hufington Post, The Food Network,
Glamour Magazine, Clean Eating Magazine, SHAPE
Magazine, Prevention Magazine, PBS and many
others. Visit Amie on Facebook, Twitter, Instagram,
Google Plus and Pinterest @TheHealthyApple.
104
Amy Coates
Registered Holistic Nutritionist, wife to Yuri
Elkaim, and devoted mother to 3 young beautiful
boys Amy chronicles her mission to live the best
life ever, ofering up inspiration and original recipes
at amycoates.com
Ben Greenfield
Ben Greenfield is an ex-bodybuilder, Ironman
triathlete, professional Spartan racer, coach, speaker
and author of the New York Times Bestseller
Beyond Training: Mastering Endurance, Health
and Life (http://www.BeyondTrainingBook.com).
In 2008, Ben was voted as NSCAs Personal Trainer
of the year and in 2013 was named by Greatist as
one of the top 100 Most Influential People In Health
and Fitness. Ben blogs and podcasts at http://www.
BenGreenfieldFitness.com, and resides in Spokane,
WA with his wife and twin boys.
105
Brooke Lark
Food writer, recipe developer, and food
photographer for companies like Disney,
Good Cook, YuriElkaim.com, and author of
Almonds Every Which Way. Brookes website
Cheekykitchen.com is a primal-inspired site where
fast, fresh, family-friendly food reigns and 3-time
award winner for Babbles Best Mom Food Blogs.
Cynthia Pasquella
Cynthia Pasquella is known as
The Transformational Nutritionist. She helps
women who struggle with their weight and
self-worth by using a method that combines
nutrition, psychology, and spirituality so they can
finally experience permanent change and radical
fulfillment! Cynthia is a clinical nutritionist, spiritual
leader, media personality, and best-selling author.
She is the founder and director of the Institute of
Transformational Nutrition the only nutrition
certification program where students receive
an in-depth understanding of holistic health
through science, psychology, and spirituality. She's
also the co-founder of SoCal Cleanse, an award
winning cleansing and detoxification company,
and the best-selling author of The Hungry Hottie
Cookbook and PINK Method. You can find out
more about Cynthia at www.cynthiapasquella.com
106
Flavia Del Monte
Flavia Del Monte, founder ofFlavilicious Fitness
Inc,is a Registered Nurse, Certified Nutritionist
and Certified Personal Trainer whose life mission is
to help as many women as possible achieve their
ultimate body and unparalleled health through
exercise and natural nutrition.
Flavia and her expertise have been featured in
the pages ofOxygen Magazine, Womens Health,
Muscle & Fitness Hers, Inside Fitness Magazine, Fit
& Firm, andFitness X. She continually educates
herself with the latest training and nutrition
research that will help improve strength, health,
endurance, flexibility and body composition, to
ensure the information she regularly provides to
her followers is always one step ahead.
JJ Virgin
Celebrity Nutrition & Fitness Expert JJ Virgin
helps clients lose weight fast by breaking free
from food intolerances. She is author of New York
Times Bestsellers The Virgin Diet: Drop 7 Foods,
Lose 7 Pounds, Just 7 Days and The Virgin Diet
Cookbook: 150 Easy and Delicious Recipes to Lose
Weight and Feel Better Fast. JJ is also bestselling
author of Six Weeks to Sleeveless and Sexy,
a Hufington Post blogger, creator of the 4X4 Burst
Training Workout, and co-star of TLC's Freaky
Eaters. Learn more at www.jjvirgin.com
107
Nick Pineault & Gen Gauvin
Nick Pineault and Gen Gauvin are food lovers,
nutrition myths busters and most of all crazy
French Canadians. Their down to earth, realistic
approach to healthy eating and living helps
people from all ages and walks of life. They're
on a mission to destroy misinformation, set the
facts straight and change the future of food... but
all while having a blast doing it. For more visit
http://www.fastfoodsolution.com
108
Sara Gottfried
For the last twenty years, Harvard and MIT-
educated physician, speaker and author ofThe
Hormone Cure, Dr. Sara Gottfriedis a firm believer
in treating the root cause of problems, not just
the symptoms. She believes in leafy greens and
nutrient-dense foods, together with evidence-
based integration of botanicals and bioidentical
hormones, rather than just prescribing
medication.
My method is not one-size-fits-all. My mission
is to help women feel sexy, vital and balanced
from their cells to their soul, claims Dr. Gottfried
adding, I believe that managing and optimizing
your health is your divine responsibility and path
to personal power.
Tana Amen
Bestselling author and registered nurse, Tana
Amen, teaches people how the power of food
can transform their focus, memory, energy and
weight. Shes the author of the NY Times best-
selling book, The Omni Diet the revolutionary
70% plant + 30% protein program to help you lose
weight, reverse disease, fight inflammation, and
change your life forever! Tana produced and co-
starred in two popular public television programs,
The Omni Health Revolution and Healing ADD
with her husband Dr. Daniel Amen. Learn more at
www.TanaAmen.com
109
Terry Shanahan
Terry Shanahan is a functional nutrition and per-
formance consultant, blogger, and online diet and
fitness coach. His client list includes world cham-
pions, NBA and NFL stars, and Olympic medalists.
Terry also helps individuals who are sufering
from chronic health issues including autoimmune,
endocrine, inflammatory, and digestive disorders,
as well as those who simply want to improve their
quality of life, health, and physical appearance.
With Thanks
And an extra-special thanks to client contributors
Julie Simmons, Tracy Murphy and Jennifer Wein-
berg for sharing their recipes, as well.
110
Notes
111