4 Recipes to Try from Your June CLEAN.FIT Box

June 19, 2019

 

It’s officially summer, which means it’s time to bust out some fresh summery recipes to keep you feeling  fueled, cool, and fit!

 

Ready to use some of the awesome items from your June CLEAN.FIt box? We’ve got you covered!

 

We’re sharing these 4 delicious, must-try homemade recipes to help you take your June CLEAN.FIT goodies to the next level. That way, #mealprep doesn’t have to be basic and boring. These foods are fun, tasty – AND they’re made with the clean and delicious items delivered straight to your doorstep.  Enjoy!

 

 

 

OHi Bar’s Delicious Fruity Breakfast Toast

 

 

 

 

Ingredients:

Whole grain wheat bread

1 banana

Dried dates

Coconut flakes

Pumpkin seeds

Nut butter

Chia seeds

Double Chocolate OHi Bar

 

 

How to DIY:

1. Toast bread to desired crunchiness

2. Top with banana slices and a few dried dates. Sprinkle with coconut flakes, pumpkin seeds and crumbled Double Chocolate OHi Bar. Finish with nut butter of choice and a dash of chia seeds, and enjoy!

 

 

 

 

 

Fresh Tomato Soup (Topped with Green Mustache Cheddar-ish Crackers)

 

 

 

 

 

 

Ingredients:

1 large yellow onion

5 cloves garlic,

1 red bell pepper

8 cups halved tomatoes

2 tablespoons EVOO

1 teaspoon salt

black pepper

1 handful fresh basil leaves

2 cups vegetable broth

 

 

How to DIY:

1. Preheat the oven to 425 degrees

2. Chop and peel onion, garlic and bell pepper

3. Place the onion, garlic, bell pepper, and tomatoes on a rimmed sheet pan. Drizzle with olive oil and season well with salt and pepper. Bake for 40 minutes, until all the ingredients are very tender. Turn veggies two or three times to cook evenly.

4. Cool slightly, then transfer vegetable mixture to a blender. (Feel free to remove seeds/skins if you’d like a smoother soup.)

5. Add one cup of veggie broth and puree. Add more broth until you reach the desired consistency. Blend in the basil, leaving a few leaves out for garnish.

6. Season to taste with salt and pepper.

7. Top with Green Mustache Cheddar-ish crackers and enjoy!

 

 

 

Protein-Packed Yogurt Bowl

 

 

Ingredients

Greek yogurt

½ Banana

Blueberries

Raspberries

Nut Butter

Skout Protein Bar

Cinnamon

 

How to DIY:

1. Top yogurt with sliced banana, raspberries, blueberries and dollop of nut butter. Top it off with cinnamon and Peanut Butter Skout Protein Bar. 

2. Enjoy!

 

 

Creamy Vegan Mushroom Gravy Featuring Wild Himalayan Pink Salt

 

 

 

Ingredients

1/2 cup Vegetable Broth

1/2 cup Chopped White Onion

1/2 cup Chopped Mushrooms

1 Bay Leaf

1 tsp Wild Himalayan Pink Salt from your June CLEAN.FIT Box

1 1/2 tsp Minced Garlic

1/2 tsp Pepper

1/2 tsp Chopped Fresh Rosemary

1/2 tsp Chopped Fresh Thyme

1 tsp Mushroom Powder

1/2 Cup Cashew Cream (soak Cashews in water overnight, or at least 6 hours. Add to food processor with about 1/2 cup water and blend until smooth and creamy.)

 

How to DIY:

1. Add Veg Broth, Onions, Mushrooms, Bay Leaf, Himalayan Salt, Garlic, Pepper, and Mushroom Powder to skillet/pot, cooking on medium heat.

2. Once simmering, add in Cashew Cream and Herbs, stirring over heat until well combined and creamy.

3. Serve over your favorite gravy dish and enjoy!

 

Full Recipe at Wild Foods Co.

 

 

 

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