High Energy Trail Mix

(Makes 12 servings, 1/2 cup each)

Total Time: 10 min.
Prep Time: 10 min.

This is a simple, tasty trail mix. Pumpkin seeds are often sold as "pepitas" and are flat, green seeds.  I purchase all of my ingredients from the bulk bins at Sprouts!

INGREDIENTS:

2 cups pumpkin seeds, without shells
1 cup slivered almonds
1 cup dried cranberries
3/4 cup raw sunflower seeds, without shells
3/4 cup unsweetened coconut flakes

Preparation:

1. Combine all ingredients in large bowl.

2. Place 1/2 cup mixture in 12 small resealable plastic bags for snacking.

Nutrition Info (per serving):

Calories: 335 / Fat: 27 g / Saturated Fat: 11 gCholesterol: 0 mg / Sodium: 7 mg
Carbohydrate: 18 g / Fiber: 5 g / Sugar: 8 g
Protein: 11 g

Adapted from the Body Beast Nutrition Guide, Book of the Beast!

Body Beast Equivalents:  1/2 Fruit 1 Protein 6 Fat

Hummus

I love making my own hummus!  Saves money and no extra preservatives, woo hoo!

The key to making tasty, smooth hummus, is taking your time.  

Ingredients:
1/4 cup Tahini (I usually purchase organic Tahini from Sprouts)
1/4 cup Fresh Lemon Juice
1 Clove Garlic, minced
1 TBS Extra Virgin Olive Oil
1 tsp Pink Himalayan Salt
1 tsp Ground Cumin
1 can Garbanzo Beans, drained
3-5 TBS water

Preparation:
Start with the tahini and lemon juice, add both to a food processor and process until creamy.  Next add the minced garlic, EVOO, salt and cumin.  Process until well incorporated, about 1 minute.  Add half the garbanzo beans and process for about 2 minutes.  Add the remaining garbanzo beans and continue processing until smooth.  Add several tablespoons of water, processing between each spoon. until desired consistency is reached.  Store refirgerated in an air-tight container. Enjoy!

This recipe makes about 2 cups of hummus.  I love to pair with mini peppers, carrot sticks or cucumber slices.

Sweet Potato Salad

This salad is topped with hearty sweet potatoes--a superfood that is high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, chopped
½ medium red bell pepper, chopped
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):

Calories: 236

Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 0 mg

Sodium: 194 mg

Carbohydrate: 32 g

Fiber: 6 g

Sugar: 16 g

Protein: 5 g

P90X/P90X2 Portions (per serving)

½ carb/grain

1 vegetable

½ fat

½ fruit

P90X3 Portions (per serving)

2½ carb

1 fat

Body Beast Portions (per serving)

1 starch

1 fat

2 vegetables

1 fruit

21 Day Fix Portions(per serving)

1 green container

1 yellow container

1 blue/orange container