sage-gut - receitas

Sarah Greenfield
Sage Gut
Created by Sarah Greenfield
Sage Gut
7 days
Mon Tue Wed Thu Fri Sat Sun
Egg, Chorizo & Turnip Berry Coconut Egg, Chorizo & Turnip Blood Orange & Mediterranean Blueberry Coconut Eggs & Sauerkraut
Hash Smoothie Hash Pistachio Chia Breakfast Bowl Chia Pudding
Breakfast
Pudding
Meal Prep Spaghetti White Bean, Sweet Meal Prep Spaghetti White Bean, Sweet Mackerel & Sausage & Carrot Mackerel &
Squash, Spinach & Potato & Kale Soup Squash, Spinach & Potato & Kale Soup Cucumber Rice Bowl Mash Cucumber Rice Bowl
Lunch
Beef Beef
Olives & Cucumber Olives & Cucumber Roasted Red Pepper Roasted Red Pepper Apples & Almonds Cabbage & Cabbage &
Hummus & Crackers Hummus & Crackers Cauliflower Mini Egg Cauliflower Mini Egg
Snack 2
White Bites White Bites
Greek Seasoned Lemon & Asparagus Greek Seasoned Lemon & Asparagus Steak, Squash, & Bok One Pan Halibut, Steak, Squash, & Bok
Turkey Burgers Chicken Skillet Turkey Burgers Chicken Skillet Choy Green Beans & Choy
Dinner
Tomatoes
Grain-Free Tabbouleh Grain-Free Tabbouleh
Macadamia Nut Coconut Mug Cake No Bake Dark Coconut Yogurt with
Clusters Chocolate Coconut Strawberries
Snack 3
Cookies
Sarah Greenfield
Sarah Greenfield
sarah@fearlessfig.com
Sage Gut
85 items
Fruits Vegetables Bread, Fish, Meat & Cheese
1 Apple 1 Acorn Squash 2 slices Bacon
1 3/4 Avocado 1 cup Asparagus 8 ozs Canned Mackerel
2 Blood Orange 6 1/2 cups Baby Spinach 8 ozs Chicken Breast
1 cup Blueberries 6 cups Bok Choy 1 3/4 ozs Chorizo
3 1/2 tbsps Lemon Juice 1 cup Butternut Squash 8 ozs Extra Lean Ground Turkey
1/4 cup Strawberries 3 Carrot 1 lb Flank Steak
1/3 cup Cauliflower Rice 5 1/3 ozs Halibut Fillet

Seeds, Nuts & Spices 1 1/2 cups Cherry Tomatoes 1/4 cup Hummus
1 1/3 tbsps Chives 8 ozs Lean Ground Beef

1/4 cup Almonds
1 1/3 tbsps Cilantro 3 1/4 ozs Pork Sausage
1/2 cup Chia Seeds
2 1/2 Cucumber
1/4 tsp Chili Flakes
4 1/2 Garlic Condiments & Oils
1/4 tsp Cinnamon
1 tsp Ginger
1 tbsp Greek Seasoning 1 1/2 tsps Avocado Oil
3 stalks Green Onion
1/4 tsp Ground Sumac 1/16 oz Avocado Oil Spray
1 2/3 cups Kale Leaves
3/4 tsp Herbes De Provence 1/4 cup Coconut Aminos
1/3 cup Mint Leaves
3/4 cup Macadamia Nuts 1 1/2 tsps Coconut Oil
1 cup Mushrooms
1 tbsp Pistachios 2/3 cup Extra Virgin Olive Oil
2 1/8 cups Parsley
1 1/8 tsps Sea Salt 1 1/4 cups Pitted Kalamata Olives
2 Red Bell Pepper
0 Sea Salt & Black Pepper 1/3 cup Sauerkraut
2/3 cup Savoy Cabbage
2 tsps Sesame Seeds 1/2 cup White Cooking Wine
1/4 cup Shallot
1/3 tsp Smoked Paprika
1/2 Spaghetti Squash Cold
Frozen 3/4 Sweet Potato
5 Egg
2 Turnip
1/2 cup Frozen Berries 2/3 cup Egg Whites
1/4 White Onion
1 cup Frozen Green Beans 1 cup Unsweetened Coconut Yogurt
3/4 Yellow Onion
Boxed & Canned Other
2/3 oz Collagen Powder

1/2 cup Brown Rice
1 tbsp Water
2 1/8 cups Canned Coconut Milk
2/3 cup Cannellini Beans
1/4 cup Chicken Broth, Low Sodium
2/3 cup Chickpeas
1/2 cup Quick Oats
1 1/3 ozs Seed Crackers
2 cups Vegetable Broth, Low Sodium
Baking
Sarah Greenfield
Sarah Greenfield
1 1/2 tbsps Almond Flour
1/4 tsp Baking Powder
1 tbsp Coconut Flour
10 1/2 ozs Dark Chocolate
1 tbsp Monk Fruit Sweetener
1 1/8 cups Unsweetened Shredded

Coconut
2 tsps Vanilla Extract
Sarah Greenfield
Sarah Greenfield
Egg, Chorizo & Turnip Hash
7 ingredients · 25 minutes · 2 servings
Directions Ingredients
1. Cover the turnips with water in a pot and bring to a boil. Cook for four minutes or until 2 Turnip (medium, peeled, diced)
fork tender, and drain.
1 3/4 ozs Chorizo (casing removed)
2. Heat a pan over medium-high heat and add the chorizo. Cook for about five to seven
1 1/3 tsps Extra Virgin Olive Oil
minutes or until cooked through and broken up. Remove from pan.
2/3 Yellow Onion (diced)
3. Add the oil to the pan. Add the onion and cook for five minutes or until they have
softened. Add the turnip to the pan and cook for eight minutes, tossing occasionally. 2 Egg
4. Add the chorizo back to the pan. With a spoon, make wells and crack the eggs into the Sea Salt & Black Pepper (to taste)
wells. Season with salt and pepper, cover, and cook until the egg whites have cooked
1 1/3 tbsps Cilantro (chopped)
through, about three to four minutes.
5. Garnish with cilantro and enjoy!
Notes
Leftovers
Refrigerate an airtight container for up to four days.
Serving Size
One serving is equal to one egg and approximately 1 1/2 cup of turnip mixture.
More Flavor
Add grated parmesan.
Sarah Greenfield
Sarah Greenfield
Berry Coconut Smoothie
1. Add all of the ingredients into a blender and blend until smooth. Pour into a glass and 1 cup Canned Coconut Milk (full fat)
enjoy!
1/2 cup Frozen Berries
1/4 Avocado
Notes
2/3 oz Collagen Powder
Leftovers
Best enjoyed immediately.
Serving Size
One serving is approximately 3/4 cup.
More Flavor
Add baby spinach, hemp seeds, and/or chia seeds before blending.
Make it Vegan
Omit collagen powder and use plant-based protein powder.
Sarah Greenfield
Sarah Greenfield
Blood Orange & Pistachio Chia Pudding
1. Peel half of the blood oranges and chop them. Set aside for garnish. Juice the other half. 2 Blood Orange (small)
Set the juice aside and discard the juiced orange.
1/4 cup Chia Seeds
2. In a medium bowl, combine the chia seeds with the coconut yogurt and orange juice.
1/2 cup Unsweetened Coconut Yogurt
Whisk well to combine. Refrigerate for at least 20 minutes or overnight to thicken.
1 tbsp Pistachios (roughly chopped)
3. Divide evenly between bowls or containers. Top with the chopped orange and pistachios.
Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to five days.
No Coconut Yogurt
Use Greek yogurt instead.
Nut-Free
Use sunflower seeds instead of pistachios.
More Flavor
Use vanilla coconut yogurt, or add a dash of vanilla.
Sarah Greenfield
Sarah Greenfield
Mediterranean Breakfast Bowl
11 ingredients · 20 minutes · 1 serving
1. Bring a medium-sized pot of water to boil and add the egg. Boil for seven to eight 1 Egg
minutes then immediately remove and place in icy water.
2 tsps Extra Virgin Olive Oil (divided)
2. Meanwhile, heat half of the olive oil in a frying pan. Add the mushrooms and cook for five
1 cup Mushrooms (sliced)
to six minutes or until browned.
1/2 cup Cherry Tomatoes
3. Add the tomatoes, spinach, garlic, salt and pepper. Cook until the spinach has wilted,
about two to three minutes. 2 cups Baby Spinach
4. Add the cooked vegetables, hummus, and olives to a bowl. Peel the egg, slice it in half 1 Garlic (clove, minced)
and add it to the bowl. Drizzle the rest of the oil on top of the hummus. Sprinkle the
Sea Salt & Black Pepper (to taste)
sumac and chili flakes all over. Enjoy!
1/4 cup Hummus
Notes 1/4 cup Pitted Kalamata Olives
1/4 tsp Ground Sumac

Leftovers 1/4 tsp Chili Flakes
Cooked Egg
If you don't like jammy eggs, boil them longer or make them the way you like them
(scrambled, fried, poached).
More Protein
Add another egg.
Sarah Greenfield
Sarah Greenfield
Blueberry Coconut Chia Pudding
1. Add the coconut milk, blueberries, and vanilla to a blender and blend well until combined. 1 cup Canned Coconut Milk
2. Pour the blueberry mixture into a medium-sized bowl and add the chia seeds. Stir well to 1 cup Blueberries (plus extra for garnish)
combine. Refrigerate for at least 30 minutes or overnight to thicken.
1 tsp Vanilla Extract
3. Divide evenly between bowls or in to-go containers. Top with extra blueberries and
1/4 cup Chia Seeds
shredded coconut, if using. Enjoy!
2 tbsps Unsweetened Shredded Coconut (plus
extra for garnish)
Notes
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving is equal to approximately 1 1/3 cups of chia pudding.
Likes it Sweeter
Add maple syrup or honey.
More Flavor
Add cardamom.
Sarah Greenfield
Sarah Greenfield
Eggs & Sauerkraut
1. Bring a pot of water to a boil. Once boiling, reduce the heat slightly and add the eggs. 2 Egg
Cook for 10 minutes, or to your preference. Once the eggs are done, add them to a bowl
1/2 Avocado (small)
of ice water. Once they're cool enough to handle, peel and slice.
1/3 cup Sauerkraut
2. Serve the eggs with avocado and sauerkraut. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serve it With
Toast, tomatoes, olives, or fresh fruit.
Sarah Greenfield
Sarah Greenfield
Meal Prep Spaghetti Squash, Spinach & Beef
1. Preheat the oven to 400°F (205°F) and line a baking sheet with parchment paper. 1/2 Spaghetti Squash (medium, cut in half
lengthwise, seeds removed)
2. Use half of the oil to coat the inside of both squash halves. Place them flesh-side down
on the baking sheet. Cook for 30 to 40 minutes or until the outside is lightly browned and 2 tbsps Extra Virgin Olive Oil (divided)
the squash is slightly fork tender.
8 ozs Lean Ground Beef
3. Remove the squash from the oven, flip them over and let them cool. Once cooled, use a
4 cups Baby Spinach
fork to scoop out the spaghetti squash into noodles.
4. While the squash is cooking, heat 1/4 of the oil over medium heat. Add the ground beef,
breaking it up as it cooks. Cook for seven to 10 minutes or until cooked through. Remove
from the pan and set aside.
5. Heat the remaining oil over medium heat and add the spinach. Sauté until slightly wilted,
about two minutes. Work in batches if needed.
6. To assemble, divide the ground beef, spaghetti squash, and spinach into bowls or
containers. Season with salt and pepper. Enjoy!
Notes
Leftovers
Refrigerate in airtight containers for up to three days.
More Flavor
Add garlic and spices like Italian or Greek seasoning.
Sarah Greenfield
Sarah Greenfield
White Bean, Sweet Potato & Kale Soup
1. Heat a large pot over medium heat and add a splash of vegetable broth. Once hot add 2 cups Vegetable Broth, Low Sodium (divided)
the onion and sauté for about five minutes, until softened. Add the garlic and herbes de
1/4 White Onion (large, chopped)
provence and cook for one minute, until fragrant.
3/4 Garlic (cloves, minced)
2. Add the sweet potato, beans, and remaining vegetable broth and bring to a boil. Reduce
the heat to low and simmer, covered, for about 15 minutes, until the potato is softened. 3/4 tsp Herbes de Provence
3. Add the kale and cook for an additional five minutes. Season with salt and pepper. 3/4 Sweet Potato (large, cut into cubes)
Divide evenly between bowls, and enjoy!
2/3 cup Cannellini Beans (drained, rinsed)
1 2/3 cups Kale Leaves (chopped)
Notes
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving is equal to approximately 1 1/2 cups.
Additional Toppings
Top with fresh herbs such as parsley.
Sarah Greenfield
Sarah Greenfield
Mackerel & Cucumber Rice Bowl
1. Cook the rice according to the package directions. 1/2 cup Brown Rice (dry)
2. Make the dressing by mixing together the coconut aminos, ginger, and oil. 1/4 cup Coconut Aminos
3. Divide the rice evenly between bowls and top with the mackerel, avocado, cucumber, 1 tsp Ginger (fresh, minced)
and sesame seeds. Top with the dressing and enjoy!
2 tbsps Extra Virgin Olive Oil
8 ozs Canned Mackerel

Notes
1 Avocado (sliced)
Leftovers 1/2 Cucumber (sliced)

Refrigerate in an airtight container for up to three days. Keep the dressing separate until 2 tsps Sesame Seeds
ready to serve.
More Flavor
Add maple syrup and minced garlic to the dressing.
Additional Toppings
Garnish with hot sauce, chopped green onion and/or cilantro.
Make it Vegan
Use seared tempeh or tofu instead of mackerel.
Sarah Greenfield
Sarah Greenfield
Sausage & Carrot Mash
1. Add the carrots to a pot and cover with water. Bring to a boil and cook for ten minutes or 3 Carrot (small, peeled, diced)
until the carrots are fork tender. Drain the water and mash the carrots.
1/4 cup Chicken Broth, Low Sodium
2. Add the chicken broth and salt to the mashed carrots, and cook for five minutes, until
1/8 tsp Sea Salt
warmed through. Set aside.
1 tsp Extra Virgin Olive Oil
3. While the carrots cook, heat the oil in a pan over medium-high heat. Add the sausage
and cook until browned, about five minutes. Remove the pan from the heat and stir in the 3 1/4 ozs Pork Sausage (casings removed,
spinach until it wilts. crumbled)
4. To serve, add the carrot mash to a bowl and top with the sausage mixture. Enjoy! 1/2 cup Baby Spinach
Notes
Leftovers
More Flavor
Top with fresh herbs, sriracha, or sesame seeds.
Sarah Greenfield
Sarah Greenfield
Olives & Cucumber
1. Divide between plates and enjoy! 1 Cucumber (medium, sliced)
1/2 cup Pitted Kalamata Olives

Notes
Leftovers
No Cucumber
Use celery, carrots, or bell pepper instead.
No Kalamata Olives
Use green olives instead.
Sarah Greenfield
Sarah Greenfield
Roasted Red Pepper Hummus & Crackers
1. Preheat the oven to 400°F (205°C). Place the red bell pepper and garlic on a baking 1 Red Bell Pepper (quartered)
sheet and spray with the avocado oil. Season with salt and pepper to taste. Bake for 30
1 2/3 Garlic (cloves, skin left on)
minutes in the oven.
1/16 oz Avocado Oil Spray
2. Remove the baking sheet from the oven and let it cool for a few minutes. Once cool
enough to handle, remove the garlic cloves from their peel. Add them along with the Sea Salt & Black Pepper (to taste)
roasted red peppers, cooked chickpeas, lemon juice, and smoked paprika to the bowl of
2/3 cup Chickpeas (cooked)
a food processor. Process until smooth and creamy.
1 tbsp Lemon Juice
3. Transfer the hummus to a bowl. Serve with crackers and enjoy!
1/3 tsp Smoked Paprika
Notes 1 1/3 ozs Seed Crackers
Leftovers
Refrigerate in an airtight container for up to one week. Serve with crackers when ready.
Freeze for up to six months.
Serving Size
One serving is equal to approximately 1/4 to 1/3 of a cup of hummus and eight to 10 crackers.
Sarah Greenfield
Sarah Greenfield
Apples & Almonds
1. Core apple and cut it into slices. Serve with almonds. 1 Apple (sliced)
1/4 cup Almonds
Sarah Greenfield
Sarah Greenfield
Cabbage & Cauliflower Mini Egg White Bites
1. Preheat the oven to 350ºF (175ºC). 2/3 cup Egg Whites
2. In a bowl, combine the egg whites, cauliflower rice, cabbage, chives, and salt. 1/3 cup Cauliflower Rice
3. Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until 2/3 cup Savoy Cabbage (finely chopped)
cooked through. Let cool before serving. Enjoy!
1 1/3 tbsps Chives
1/8 tsp Sea Salt

Notes
Leftovers
Serving Size
One serving equals approximately four mini egg muffins.
More Flavor
Add a splash of tamari or soy sauce. Use whole eggs or a mixture of egg whites and whole
eggs.
Additional Toppings
Add goat cheese or feta cheese.
Sarah Greenfield
Sarah Greenfield
Greek Seasoned Turkey Burgers
1. Preheat the grill to medium heat. 8 ozs Extra Lean Ground Turkey
2. Add all of the ingredients to a large bowl and mix well. Form the mixture into even 1 1/2 tsps Avocado Oil
patties.
1/8 Yellow Onion (grated)
3. Add the patties to the grill and cook for six to seven minutes per side or until cooked
2 tbsps Parsley (fresh, finely chopped)
through. Divide between plates and enjoy!
1 Garlic (cloves, minced)
Notes 1 tbsp Greek Seasoning
Leftovers
Serving Size
One serving is equal to one turkey burger.
Serve it With
A side salad, fries, grilled vegetables, roasted potatoes, rice.
Additional Toppings
Lettuce, tomatoes, onions, pickles, or any of your favorite burger toppings. Serve with a bun
or a lettuce bun.
Sarah Greenfield
Sarah Greenfield
Grain-Free Tabbouleh
1. In a large bowl, combine the parsley, mint, cucumber, bell pepper, and green onion. Add 2 cups Parsley (tough stems removed, finely
lemon juice and season with salt to taste. Enjoy! chopped)
1/3 cup Mint Leaves (finely chopped)

Notes 1 Cucumber (medium, finely diced)
1 Red Bell Pepper (large, finely diced)
Leftovers
Refrigerate in an airtight container for up to four days. 3 stalks Green Onion (thinly sliced)
Serving Size 2 tbsps Lemon Juice (to taste)

One serving equals approximately two cups. 1/4 tsp Sea Salt (to taste)
More Flavor
Add olive oil, minced garlic, and black pepper to taste.
Additional Toppings
Diced tomato, quinoa, or cauliflower rice.
Sarah Greenfield
Sarah Greenfield
Lemon & Asparagus Chicken Skillet
1. Heat a large skillet over medium heat. Cook the bacon until browned and crispy, about 2 slices Bacon
six to seven minutes. Transfer to a paper towel lined plate.
8 ozs Chicken Breast (skinless, boneless, cubed)
2. Add the chicken to the same skillet. Cook for seven to eight minutes, or until cooked
1/4 tsp Sea Salt (divided, to taste)
through. Season with half of the salt. Set aside with the bacon.
1 cup Butternut Squash (peeled, cubed)
3. Add the squash and remaining salt. Cook, stirring occasionally for five minutes. Add the
asparagus and water, cover with a lid and let steam for five minutes. Add more water if 1 cup Asparagus (trimmed, chopped)
needed.
1 tbsp Water
4. Chop the bacon and return to the skillet along with the chicken. Stir and heat for one
1 1/2 tsps Lemon Juice (to taste)
minute. Divide onto plates, squeeze lemon juice over top and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to two days.
Serving Size
One serving equals approximately 1 1/2 to two cups.
More Flavor
Add garlic and your choice of dried herbs.
Additional Toppings
Top with fresh herbs or red pepper flakes.
Sarah Greenfield
Sarah Greenfield
Steak, Squash, & Bok Choy
1. Preheat the oven to 400°F (205°C). Place the squash and bok choy on a baking sheet 1 Acorn Squash (medium, sliced)
and toss to coat in half of the oil. Bake in the oven for 30 minutes or until the squash is
6 cups Bok Choy (chopped)
fork-tender.
2 tbsps Extra Virgin Olive Oil (divided)
2. Heat the remaining oil in a pan over medium heat. Add the steak to the pan and cook for
seven to 10 minutes on each side, or until desired doneness. 1 lb Flank Steak
3. Divide the steak, squash, and bok choy evenly between plates. Season with salt and Sea Salt & Black Pepper (to taste)
pepper. Enjoy!
Notes
Leftovers
More Flavor
Add spices and herbs like garlic powder, onion powder, sage, and/or paprika.
Sarah Greenfield
Sarah Greenfield
One Pan Halibut, Green Beans & Tomatoes
1. Preheat oven to 350ºF (175ºC). 2 tbsps Extra Virgin Olive Oil
2. Heat the oil in an oven-safe pan over medium-high heat. Add in the shallots and cook 1/4 cup Shallot (thinly sliced)
until translucent, about two to three minutes.
1 cup Frozen Green Beans (thawed)
3. Add the green beans and tomatoes, and cook for five minutes. Deglaze the pan with the
1 cup Cherry Tomatoes
white wine and cook for two to three minutes, until it begins to thicken. Stir in the olives.
1/2 cup White Cooking Wine
4. Make a well in the center of the pan and add the halibut fillet and season with salt and
pepper. Bake in the oven for 20 minutes, or until the fish is cooked through. Serve and 1/2 cup Pitted Kalamata Olives (chopped)
enjoy!
5 1/3 ozs Halibut Fillet

Notes
Leftovers
More Flavor
Add capers.
Additional Toppings
Garnish with chopped parsley.
Sarah Greenfield
Sarah Greenfield
Macadamia Nut Clusters
1. Place the dark chocolate in a microwave-safe bowl. Microwave for one minute, then stir. 5 1/2 ozs Dark Chocolate (chopped)
Return to the microwave for 30 seconds at a time, stirring each time, until all the
3/4 cup Macadamia Nuts
chocolate has melted.
1/4 tsp Sea Salt (coarse)
2. Line a baking sheet with parchment paper. Arrange the macadamia nuts into groups of
five or six nuts. Scoop the melted chocolate over top until each macadamia cluster is
covered. Sprinkle with salt.
3. Refrigerate for at least 20 minutes or until the chocolate has hardened. Enjoy!
Notes
Leftovers
Keep refrigerated for up to one week or freeze if longer.
Serving Size
One serving equals approximately two macadamia nut clusters containing five to six nuts
each.
Nut-Free
Use pumpkin seeds and dried fruit instead.
Additional Toppings
Dried fruit, shredded coconut, hemp seeds or sesame seeds.
No Macadamia Nuts
Use almonds instead.
Sarah Greenfield
Sarah Greenfield
Coconut Mug Cake
1. In a mug combine the melted coconut oil and coconut milk then stir in the monk fruit 1 1/2 tsps Coconut Oil (melted)
sweetener. Add the almond flour, coconut flour, coconut, and baking powder and stir until
3 tbsps Canned Coconut Milk (full fat)
a thick batter forms.
1 tbsp Monk Fruit Sweetener
2. Microwave for 90 seconds until the cake is spongy and cooked through. Allow the cake to
cool slightly and enjoy! 1 1/2 tbsps Almond Flour
1 tbsp Coconut Flour

Notes 1 tbsp Unsweetened Shredded Coconut
1/4 tsp Baking Powder
Leftovers
More Flavor
Add vanilla extract, coconut extract, or lemon extract.
Additional Toppings
More shredded coconut or coconut whipped cream.
No Monk Fruit Sweetener
Use another granulated sugar or sugar alternative.
Coconut Flour
This recipe was developed and tested using Bob's Red Mill Coconut Flour. If using another
type of coconut flour, note that results may vary.
Sarah Greenfield
Sarah Greenfield
No Bake Dark Chocolate Coconut Cookies
5 ingredients · 1 hour · 15 servings
1. Line a baking sheet with parchment paper. 1 cup Unsweetened Shredded Coconut
2. Heat a large skillet or frying pan over medium heat. Add the coconut and the oats to the 1/2 cup Quick Oats
warm pan. Toast the coconut and oats for 5 to 8 minutes, stirring often, until golden
5 ozs Dark Chocolate (at least 70% cacao,
brown. Transfer to a large mixing bowl to cool.
broken into pieces)
3. Meanwhile, set up a double boiler: Fill a medium pot with an inch of water and place a
1 tsp Vanilla Extract
smaller pot or heat-safe bowl on top ensuring the water is not touching the bottom of the
smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and any 1/8 tsp Sea Salt
water or steam should not be able to escape.
4. Bring water to a boil then reduce to lowest heat. Add the dark chocolate to the smaller
pot and stir until melted. Remove from heat and stir in the vanilla and salt.
5. Pour the melted chocolate into the bowl with the toasted coconut and stir to combine.
6. Spoon the chocolate and coconut mixture onto the prepared baking sheet and form into
flat cookie shape approximately 2-inches in diameter. Freeze for about 30 minutes until
solid. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to one week or freeze for up to one month. Cookies
will melt if stored at room temperature.
Serving Size
One serving is one cookie.
Sugar-Free
Use a sugar-free chocolate instead.
No Double Boiler
Microwave the dark chocolate in a large glass bowl at 50% power for 30 seconds at a time
until melted. Be careful not to overheat.
Sarah Greenfield
Sarah Greenfield
Coconut Yogurt with Strawberries
1. Place the coconut yogurt in a bowl. Top with cinnamon and strawberries. Enjoy! 1/2 cup Unsweetened Coconut Yogurt
1/4 tsp Cinnamon

Notes 1/4 cup Strawberries (chopped)
Leftovers
Additional Toppings
Add nuts and seeds.
Sarah Greenfield
Sarah Greenfield

sage-gut - receitas

Uploaded by

Copyright:

Available Formats

sage-gut - receitas

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

sage-gut - receitas

Uploaded by

Copyright:

Available Formats

Sarah Greenfield

Mon Tue Wed Thu Fri Sat Sun

White Bites White Bites

Fruits Vegetables Bread, Fish, Meat & Cheese

1 Apple 1 Acorn Squash 2 slices Bacon

1 3/4 Avocado 1 cup Asparagus 8 ozs Canned Mackerel

2 Blood Orange 6 1/2 cups Baby Spinach 8 ozs Chicken Breast

1 cup Blueberries 6 cups Bok Choy 1 3/4 ozs Chorizo

1/4 cup Strawberries 3 Carrot 1 lb Flank Steak

1/3 cup Cauliflower Rice 5 1/3 ozs Halibut Fillet

1 1/3 tbsps Chives 8 ozs Lean Ground Beef

Boxed & Canned Other

2/3 oz Collagen Powder

2/3 cup Cannellini Beans

1/4 cup Chicken Broth, Low Sodium

2/3 cup Chickpeas

1/2 cup Quick Oats

1 1/3 ozs Seed Crackers

2 cups Vegetable Broth, Low Sodium

1/4 tsp Baking Powder

1 tbsp Coconut Flour

10 1/2 ozs Dark Chocolate

1 tbsp Monk Fruit Sweetener

1 1/8 cups Unsweetened Shredded

2 tsps Vanilla Extract

Notes 1/4 cup Pitted Kalamata Olives

1/4 tsp Ground Sumac

8 ozs Canned Mackerel

Leftovers 1/2 Cucumber (sliced)

1. Divide between plates and enjoy! 1 Cucumber (medium, sliced)

1/2 cup Pitted Kalamata Olives

Notes 1 1/3 ozs Seed Crackers

1/4 cup Almonds

1. Preheat the oven to 350ºF (175ºC). 2/3 cup Egg Whites

1/8 tsp Sea Salt

Notes 1 tbsp Greek Seasoning

1/3 cup Mint Leaves (finely chopped)

Serving Size 2 tbsps Lemon Juice (to taste)

1. Preheat oven to 350ºF (175ºC). 2 tbsps Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

1 tbsp Coconut Flour

1/4 tsp Cinnamon

You might also like