Community Cookbook (Yuri Elkaim)

WELCOME! Hey, it’s Yuri Elkaim, curator of The All-Day Energy Diet Community Cookbook that you hold in your hands. What you’ll find in the following pages is an assembly of close to 70 energizing recipes from some of the nutrition industry’s leading experts including myself (obviously :), JJ Virgin, Cynthia Pasquella, Ben Greenfield, Tana Amen, and many others. These recipes fall within the guidelines of The AllDay Energy Diet. As such, they are gluten and dairyfree, very low in sugar, and chock-full of vital nutrients. So they’re perfect for you if you’re 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 don’t pretend to be an expert in the kitchen. I love food but I don’t want to spend all day preparing it. I look for recipes that are easy to make, taste delicious, and provide amazing energy and health benefits. That’s what you’ll 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

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Don’t think about what and when to eat. These meal plans have taken the guess work out of the equation. You’ll have peace of mind knowing exactly 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, I’ll 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 community 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

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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 Sweet Pea & Avocado Salad

18

  Spinach, Basil & Radish Salad

20

  Delish Detox Salad

22

  Five Minute Bean Salad

24

  Jicama, Apple, and Pear Slaw

25

  Massaged Dinosaur Kale, Frisee and Raspberry Salad

26

  Ginger Carrot Soup

28

  Savory Quinoa Salad

29

  Brain Boosting BBQ Chicken Salad

30

  Mediterranean Spaghetti Squash

32

  Green Beans with Shiitakes and Shallots

33

  Mini Paleo Fritattas

34

  Fresh Tomato Soup

35

  Apple Celery Salad

36

  Quick Cauliflower Fried Rice

38

  Creamy Tahini Broccoli

40

  Happy Digestion Salad

41

9. 

10. 11.

12. 13. 14.

15.

16. 17.

18. 19.

20. 21.

22. 23.

24. 25.

4

  Veggie Soup

42

  Bean and Tomato Soup

44

  Roasted Carrots

45

  5-Ingredient Strawberry Spinach Salad

46

  Strawberry Avocado Citrus Salad

47

  Beet and Carrot Salad

48

  Broccoli, Pea, and Almond Salad

49

  Arugula Salad

50

  Strawberry Avocado Salad

52

26. 27.

28. 29.

30. 31.

32. 33.

34.

SNACKS 53   Cucumber Hummus Bites

54

  Sunny Avocado Boat

55

  Apple Almond Butter Bites

56

  Sweet Potato Fries

57

  Avocado Sea Wrap

58

35.

36. 37.

38. 39.

DINNER 59   Roasted Sweet Beet Pizza

60

  Happy Brain Halibut with Pesto Cream Sauce

62

  Pomegranate Pepita Salad with Salmon

64

  Sesame Citrus Kale Salad with Chicken

66

  Anytime Casserole

68

  Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing

70

  Bone Marrow with Roasted Vegetables and Kale

72

  "No Tortilla" Soup

74

  Almond Butter Satay Chicken

75

  Salmon Teriyaki with Cauliflower Rice

76

40. 41.

42. 43.

44. 45.

46. 47.

48. 49.

5

  Zucchini Pasta with Pesto RAW

77

 Superfood Salad

78

 Margarita Chicken

80

50. 51.

52.

DRESSINGS AND SAUCES

81

  Flavia’s Chimichurri Sauce

82

  Balsamic Vinaigrette

83

  Red Wine Vinaigrette

84

  Apple Cider Vinaigrette

85

  Lime Cilantro Vinaigrette

86

  Creamy Avocado and Tomatillo Dressing

87

  Secret French Salad Dressing

88

  Garlic Mayonnaise

89

53.

54. 55.

56. 57.

58. 59.

60.

DESSERT 91   Homemade Gummies

92

  Black Beans Brownies

94

  Choco-tentment Mousse

96

  Paleo Coconut Macaroons

98

  Raw Berry Crisp

99

61.

62. 63.

64. 65.

  Paleo Chocolate Chip Cookies

100

  Blueberry Almond Bars

101

  Hemp Balls

102

66. 67.

68.

ABOUT THE CONTRIBUTORS

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BREAKFAST

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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

Directions

½ cup gluten-free oats

1. Prepare the oats according to the package directions. Top with cinnamon, pecans and honey. Serve warm.

½ tsp. ground cinnamon 1 tbsp. raw pecans 1 tbsp. raw organic honey

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2. 

Healthy Huevos Rancheros From Flavia Delmonte

Wake up to a breakfast you deserve! Why derail healthy eating with a big, white flour waffle 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

Directions

½ ripe avocado, pitted

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.

Juice of 1 lime ¼ tsp Fajita Spice Rub (salt, black pepper, sweet paprika, chili powder, cayenne, garlic powder, ground cumin, dried oregano, dried thyme) 2 hard boiled eggs 1–2 tbsp good quality, store bought tomato salsa

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The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie

3. 

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

Special Equipment

4 cups kale (preferably dinosaur kale)- lightly steamed and drained

Hi-Speed Blender (like a Vitamix) Directions

1 cup raw almonds

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 (they’re fantastic for cleansing the gut and liver).

3–5 raw brazil nuts (purchased in shell to reduce mold) ½–1 avocado 1 tsp. cinnamon

2. Then blend! After 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!

1–2 tbsp. dark chocolate powder 4–6 oz. full fat coconut milk (in bpa-free can) ½–1 cup fresh herbs — optional 1–2 heaping scoops grass-fed, cold-pressed whey, or vegan protein powder 1 tsp. sea salt 1 cup unsweetened coconut flakes 1–2 tbsp. organic cacao nibs

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The Incredible High-Fat, Low-Carb, Nutrient-Dense, Chewable Smoothie

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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

Special Equipment

2 handfuls spinach

Hi-Speed Blender (like a Vitamix)

1 handful kale

Directions

1 fresh mango, peeled and pitted

1. Place all ingredients into your Vitamix. Blend until smooth and enjoy!

1 cucumber, chopped 1 c water ½ c ice

12

5. 

Creamy Blueberries and Greens Smoothie From Sara Gottfried Max out your daily dose of antioxidants, and start your morning off with serious all-natural energy with this delicious blueberry and green smoothie. Serves 1–2 Ingredients

Special Equipment

1 cup organic unsweetened coconut water

Hi-Speed Blender (like a Vitamix)

½ large organic Hass avocado

Directions

½ cup fresh organic blueberries

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!

2 sticks of organic celery, cut into slices 1 cup fresh spinach, kale, or other leafy green

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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

Directions

1 teaspoon fennel seeds

1. Simmer the fennel, fenugreek and star anise in 2 cups of water for 5 minutes.

1 teaspoon fenugreek seeds

2. Turn off the heat and add the mint leaves. Steep for 5 minutes.

1 star anise 7 fresh mint leaves

3. Strain and drink.

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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

Directions

½ cup fresh blueberries

1. Prepare nut milk and pour over top of the berries and other ingredients.

2 tbsp chopped almonds, presoaked 2 tbsp ground hemp seeds 2 tbsp dried shredded coconut 1 tbsp ground flaxseed

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

Directions

¼ cup raw almonds, soaked

1. Briefly pulse the almonds, sunflower seeds, and walnuts in a food processor.

¼ cup raw sunflower seeds, soaked

2. Add the dates, cinnamon, and salt and process briefly to mix.

¼ cup raw walnuts 4 dates, pitted and chopped (raisins or figs can also be used)

3. Store in a sealed contain in the refrigerator OR serve immediately with fresh fruit and almond/rice milk.

½ cup fresh semi-fruit (apple, pear, berries) 1 tsp cinnamon Pinch of sea salt 1 cup almond or rice milk

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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 don’t want to cook. Serves 2 Ingredients

Directions

2 cups mixed organic greens

1. In a large bowl, combine mixed greens, peas, onion and avocado; set aside.

½ cup frozen peas, defrosted

2. In a small bowl, whisk remaining ingredients. Pour over avocado mixture; gently toss to combine.

1 small red onion, diced 1 ripe avocado, peeled, cored and thinly sliced

3. Serve immediately.

2 Tbsp. freshly squeezed orange juice 2 tsp. extra-virgin olive oil 1 tsp. orange zest 2 Tbsp. chia seeds ¼ tsp. sea salt ¼ tsp. pepper

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Sweet Pea & Avocado Salad

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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

Directions

1 large ripe avocado, cut into cubes

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain, then rinse with cold water.

¼ cup finely chopped fresh basil

1 lb. asparagus, halved and trimmed

2. In a large bowl, combine cooked asparagus with remaining ingredient, stirring well to coat evenly with dressing.

2 Tbsp. freshly squeezed orange juice

3. Serve & enjoy immediately!

3 large radishes, diced

¼ cup organic flax oil 3 cups organic spinach, loosely packaged ¼ tsp. sea salt ¼ tsp. pepper ¼ tsp. chili powder 1 tsp. fresh orange zest

"How-To" Video Instruction

Want for Each of These Recipes?

CLICK HERE TO DOWNLOAD

ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim

Get healthier and more confident 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 plantbased nutrition your body needs? This simple detox salad does all of the above, while packing a flavor bunch. This is one detox treat you’ll crave to eat! Serves 4 Ingredients

Directions

2 heads broccoli

1. Process broccoli, cauliflower, and cilantro in food processor until fine. Pour into a large bowl.

1 head cauliflower

2. Add remaining ingredients, toss well, and serve.

1 apple, cored and cubed ½ c pine nuts ⅔ c dried cranberries ¼ c cilantro 5 tbsp fresh lemon juice 2 tbsp maple syrup salt and pepper, to taste

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Delish Detox Salad

23

12. 

Five Minute Bean Salad From Flavia Delmonte

Who says whole food can’t be fast food? This wildly delicious salad will make you glad to eat “beans, beans, the magical fruit!” Serves 4 Ingredients

Directions

1 cup black bean (pre-cooked)

1. Beans: In a large pot add 5 cups of hot water. Bring to a boil and boil for 2–3 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.

1 cup corn (optional) ½ cup chopped onion 1 avocado, chopped 1 red pepper, chopped ½ cup fresh cilantro ½ 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

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13. 

Jicama, Apple, and Pear Slaw From JJ Virgin

Full of bright, refreshing flavor, this salad actually tasted better when left 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 ½ 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 ¼ 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 it’s 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

For the Salad

½ cup organic raspberries

10–12 large organic dinosaur kale leaves

3 tablespoons red wine vinegar

1–2 small heads of organic frisee, chopped

2 tablespoons olive oil

1 cup fresh organic raspberries

1 teaspoon dried rosemary

¼ cup slivered almonds

½ teaspoon sea salt

1 small shallot, finely chopped

½ teaspoon black pepper

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.

Directions

1. Blend all ingredients together in a blender or food processor until smooth. Set aside.

2. Drizzle dressing over salad and enjoy!

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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 Directions

1 cup diced yellow onion

1. Sauté the onion and garlic in ¼ 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.

1 clove garlic, minced 4 cups low-sodium chicken or vegetable stock 1 ½ pounds carrots, chopped 2 teaspoons freshly grated ginger root

2. Add the remaining stock and bring to a boil, then reduce to a simmer and cook for 15 minutes.

1 tablespoon fresh cilantro leaves, optional

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.

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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 entrée. Serves 2-4 Ingredients

Directions

½ cup uncooked quinoa

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.

½ cup tomato juice ½ cup water

2. Cook until the quinoa is ready… it should take about 13 minutes.

6 oz. dried chorizo sausage (organic is better) 2 carrots

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.

½ avocado Small red onion

4. Mix all the ingredients for the dressing in a small bowl.

1 tbsp. expeller-pressed coconut oil

5. Mix everything in a large bowl: quinoa (either hot, warm of hot), carrots, chorizo mix and dressing. Don’t forget to season your recipe with salt and pepper!

For The Dressing

2 tbsp. olive oil 2 tbsp. red wine vinegar 2 tbsp. lime juice ½ tsp. ground cumin salt and pepper, to taste

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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 teaspoon dry thyme or 1 tablespoon fresh thyme, chopped

1 avocado, cut into chunks

1 lime, juiced

½ teaspoon salt

4 cups mixed greens

¼ cup fresh orange juice

¼ teaspoon pepper

1 tablespoon olive oil

3 garlic cloves, minced

1 red bell pepper, chopped

2 tablespoons fresh lime juice

½ teaspoon onion powder

½ cup celery, chopped

1 tablespoon cilantro, chopped

1 teaspoon dried sage or 1 tablespoon fresh sage, chopped

½ cup black beans, drained and rinsed

Salt and pepper to taste

3 green onions, chopped

½ cup sugar-free Nature’s Hallow BBQ Sauce (optional)

Directions

1. In small bowl, combine lime juice, orange juice, garlic, onion powder, sage, thyme, salt and pepper.

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.

2. Transfer to a sealable plastic bag. Add chicken, turn to coat and refrigerate for 2 to 24 hours.

7. To serve, place greens on platter and spread chopped veggie and bean mixture over greens. Add slices of grilled chicken across the top.

3. When ready to cook, preheat grill to mediumhigh heat.

8. Drizzle sugar-free barbecue sauce over the top if desired. Best served with salad cold and chicken warm.

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.

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Brain Boosting BBQ Chicken Salad

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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

Directions

1 large organic spaghetti squash

1. Preheat oven to 350 degrees.

½ cup kalamata olives, sliced ½ cup cherry tomatoes, sliced in half

2. Slice spaghetti squash in half lengthwise and remove seeds. Place sides face down on a baking sheet.

5 fresh basil leaves, chopped

3. Bake squash at 350 degrees for 45 minutes.

1 clove minced garlic

4. Allow squash to cool for 5–10 minutes, then remove “spaghetti” strands of flesh with a fork.

3 tablespoons extra virgin olive oil

5. Toss squash in a large bowl with olives, tomatoes, basil, garlic and olive oil. Sprinkle with salt and pepper and enjoy!

Sea salt and freshly ground black pepper to taste

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 you’ll want to eat again and again! Serves 4 Ingredients

Directions

12 ounces green beans, trimmed

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 tablespoons macadamia nut oil or palm fruit oil 2 large shallots, thinly sliced 8 ounces shiitake mushrooms, stemmed and sliced

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 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.

½ medium red bell pepper, thinly sliced 2 teaspoons coconut aminos ⅛ teaspoon sea salt ⅛ teaspoon freshly ground black pepper

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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 that’s full of energy and lots of flavor! Makes 7 mini fritattas Ingredients

Directions

1 tbsp coconut oil, plus more for greasing pan

1. Preheat oven to 350 F. Grease a muffin pan well, or use silicon muffin cups.

5 eggs

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.

1 cup broccoli florets, diced 1 cup chopped baby spinach ½ red pepper, diced

3. In separate bowl, whisk eggs and coconut cream. It will be chunky. Add spinach and stir.

¼ cup coconut cream (solid top in a can of coconut milk)

4. Empty the broccoli mixture into the egg mixture and stir immediately.

5 strips bacon, chopped

5. Drop ¼ cup of egg batter into each prepared muffin cup. Bake 20 minutes. Cool 10 minutes in pan, run a knife along the edge and carefully remove.

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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 almondmilk 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 soft. 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 off some of the excess water. 4. Place soup in a blender and puree. Season with salt and pepper. Serve.

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22. 

Apple Celery Salad From Brooke Lark

Apples and celery are a fantastic combination — and when they’re combined with mint — they create an irresistible salad! Serves 2 Ingredients

Directions

1 red apple, cored and thinly sliced

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.

¼ purple onion, very thinly sliced 2 stalks celery, very thinly sliced

2. over apple mixture, tossing to coat with the vinaigrette. Salt and pepper to taste. Serve immediately and enjoy!

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

"How-To" Video Instruction

Want for Each of These Recipes?

CLICK HERE TO DOWNLOAD

ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim

Get healthier and more confident in the kitchen www.alldayenergydiet.com/cookbook/video-special

36

Apple Celery Salad

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23. 

Quick Cauliflower Fried Rice From Brooke Lark

Who needs carbs, when you’ve got cauliflower? This dish tastes just like fried rice, but there’s not an ounce of rice in it! Serve it with teriyaki chicken, or your favorite Thai food as a healthy side that’ll have you feeling like you just ordered take-out! Serves 4 Ingredients

Directions

1 small head cauliflower

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.

1 tablespoon sesame oil 1 cup frozen peas and carrots mixture (or edamame and carrots)

2. In a large skillet, heat sesame oil over mediumhigh heat. Add cauliflower, frozen peas and carrots, soy sauce, and ginger to the skillet. Cover and cook until the cauliflower is tender, about 5–7 minutes.

3 tablespoons soy sauce or tamari 2 cloves garlic 1 large egg ¼ cup green onions

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

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24. 

Creamy Tahini Broccoli From Brooke Lark

Tahini is an amazingly versatile paste, and while it’s most commonly thought of as a base for hummus, don’t limit its use to that. Tahini is filled with pure sesame flavor, which marries incredibly well with broccoli. Serves 2 Ingredients

Directions

1–2 cups broccoli, chopped

1. Pepper to taste. Place broccoli and lemon juice in a skillet. Add ¼ cup water, cover, and cook over medium, just until crisp-steamed. Remove lid from skillet, stir in tahini. Serve immediately and enjoy!

¼ tablespoon lemon juice 2 tablespoons tahini

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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

Directions

2 small / 1 large fennel bulbs, diced

1. Toss fennel, celery, herbs & grapefruit in bowl.

4 celery stalks, diced

2. Whisk together salt & lemon juice. Pour dressing over herbs, cucumbers, onion salad.

3 Tbsp chopped fresh parsley

3. Mix to combine and allow to sit for 10–15 minutes before servings.

3 Tbsp chopped fresh mint 1 red grapefruit, peeled & diced 1 Tbsp fresh lemon juice Pinch sea salt

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, after-workout recovery, or as an easy-to-pack afternoon lunch! Serves 4 Ingredients

Directions

3 small purple potatoes, sliced into hearts

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!

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

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Veggie Soup

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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 doesn’t get slimy. Serves 4-6 Ingredients

Directions

1 Onion, diced

1. Saute the onion in a soup pot with the olive oil (or broth if looking for a fat free option) until softened.

3 cloves garlic, minced 2 tsp Extra Virgin Organic Olive Oil

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 soft.

1 Tbsp dried basil (or fresh!) ½ 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

3. Serve in a bowl with a sprig of basil and optional parmesan cheese.

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)

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28. 

Roasted Carrots From Brooke Lark

Farm-fresh carrots from an organic farmer’s market stand are full of flavor and energy-boosting nutrients. This simple recipe may be the second most delicious way to eat them—just behind raw, right out of ground! Ingredients

Directions

1 bunch carrots, well scrubbed with greens removed

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 25–30 minutes, or until carrots are tender and slightly browned on the bottom. Serve and enjoy!

3 tablespoons coconut oil, melted 2 tablespoons raw honey (optional) Salt and pepper to taste

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29. 

5-Ingredient Strawberry Spinach Salad From Brooke Lark A Salad with just 5 Ingredients? You’d better believe it! This salad is perfection, and makes a great canvas for all your favorite salad toppings. Serves 2 Ingredients

Directions

3 cups spinach

1. Place the spinach and strawberries in a large bowl. Whisk the vinegar, avocado oil and honey together. Drizzle dressing over salad.

1 cup strawberries, sliced 3 tablespoons apple cider vinegar

Other Topping Ideas

2 tablespoons avocado oil

hemp seeds, poppy seeds, sliced almonds, sliced citrus, sliced avocado, shredded chicken, feta cheese, or bleu cheese

1 tablespoon honey Salt and pepper to taste

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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

Directions

1 avocado, pitted and diced

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!

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

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31. 

Beet and Carrot Salad From Yuri Elkaim

A refreshing summer salad that’ll have both sweet and savory cravings met in no time at all! Makes 2 servings Ingredients

Directions

1 large beet, peeled

1. In a food processor, grate beets and carrots

2 carrots, peeled

2. In a salad bowl, combine sliced red onions, grated carrots and beets, and chopped parsley.

¼ red onion, sliced 1 handful parsley, minced

3. Add lemon, olive oil, and apple cider vinegar and toss everything so that it is well mixed.

Juice of ½ lemon

4. Season with fresh ground pepper and a pinch sea salt.

1–2 tbsp olive oil 1 tbsp apple cider vinegar

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32. 

Broccoli, Pea, and Almond Salad From Yuri Elkaim This recipe can be served raw or lightly heated. Makes 2 servings Ingredients

Directions

1 head broccoli, stems removed

1. Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1–2 minutes, depending on how crunchy you want the broccoli. Do not steam broccoli if you prefer this salad raw.

½ cup almonds, pre-soaked and chopped 1 cup fresh peas ¼ red onion, chopped

2. Combine broccoli florets, almonds, chopped onion, and peas in a large serving bowl.

Pinch of sea Fresh ground black pepper

3. Choose dressing/vinaigrette from our list and mix well with other ingredients.

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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

Salad Ingredients

2 lemons, peeled and quartered

4 cups arugula leaves

1 tbsp raw honey

1 pear, cut into shavings with a peeler

3 tbsp olive oil

1 carrot, cut into shavings with a peeler

Pinch of sea salt

1 tomato, quartered

Directions

½ cup sprouted lentils (or other legumes) ½ cup chopped mushrooms

1. Blend all ingredients in a high-speed blender and add to the following salad.

1 tbsp dried cherries or cranberries 2 tbsp cup pumpkin seeds Directions

1. Toss all ingredients together, serve immediately and enjoy.

"How-To" Video Instruction

Want for Each of These Recipes?

CLICK HERE TO DOWNLOAD

ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim

Get healthier and more confident in the kitchen www.alldayenergydiet.com/cookbook/video-special

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Arugula Salad

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34. 

Strawberry Avocado Salad From Yuri Elkaim

You’d never believe that such a small list of ingredients could pack such a nutritious, energy-giving punch! Start the day off with this simple recipe or use it as a healthy snack in the middle of a busy day! Makes 2 servings Ingredients

Directions

1 avocado, sliced

1. Place avocado and strawberries in a bowl.

6 strawberries, stemmed and sliced

2. Add remaining ingredients, mix gently, and serve.

Juice of ¼ lemon 1 tbsp balsamic vinegar Fresh ground black pepper Pinch of sea salt

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SNACKS

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35. 

Cucumber Hummus Bites From Brooke Lark

This snack is guaranteed to fight off afternoon hunger pangs. It’s healthy and beautiful as well. That makes it a win/win! Serves 2 Ingredients

Directions

½ cucumbers or 1 baby cucumber

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 tablespoons hummus 4 cherry tomatoes, sliced in half

2. Drizzle with olive oil, if desired.

Salt and pepper to taste 1 teaspoon olive oil

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36. 

Sunny Avocado Boat From Brooke Lark

Avocados make the perfect afternoon snack. They’re creamy and filled with good fats which can help promote weight loss. Serves 1 Ingredients

Directions

½ avocado

1. Fill center of the avocado with sprouts. Sprinkle with sunflower seeds and drizzle with olive oil. Salt and pepper to taste.

3 tablespoons broccoli sprouts ½ tablespoon roasted sunflower seeds ½ teaspoon olive or avocado oil Salt and pepper to taste

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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

Directions

½ apple

1. Cut apple into wedges. Spread a teaspoon of almond butter on the end of each apple. Dip in chopped peanuts. Serve and enjoy!

1 tablespoons almond butter 1 tablespoon chopped peanuts or almonds

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38. 

Sweet Potato Fries From Yuri Elkaim

Make your own homemade Sweet Potato Fries…no 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 ¼ inch strips, coat with coconut oil, salt, and pepper, and put on a large parchment-lined baking sheet. Roast in an oven preheated to 425°F for 15 minutes. 2. Enjoy with Garlic Mayonnaise (recipe #60 in this book!)

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39. 

Avocado Sea Wrap From Yuri Elkaim

Sushi has been touted as a healthy treat, but is actually often as close to junk food as a candy bar. All that white rice and sugary rice vinegar makes it an often unhealthy indulgence. Enjoy all the goodness of sushi the healthy way with this easy recipe! One of my favorites! Makes 2 servings Ingredients

Directions

1 avocado, cut into lengthwise strips

1. Lay the avocado strips, alfalfa sprouts, and cucumber inside the nori.

1 small handful alfalfa sprouts

2. Drizzle some lemon juice and olive and roll to make a wrap.

¼ cucumber, julienned 1–2 Nori sheets leaves, rinsed and carefully unfolded Juice of ½ lemon 1–2 tbsp olive oil

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DINNER

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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

Directions

1 c gluten-free flour

1. Preheat oven to 450°.

1 tsp of baking powder

2. Prepare crust by sifting together flour and baking powder in a medium-size bowl.

2 tbsp of extra light olive oil

3. Add oil and water until mixed well and then knead to form a ball. Do not over-knead.

¼ c of water 2 sprays of extra light olive oil

4. Spray pizza pan lightly with oil and stretch the dough to fit on the pan.

½ large golden beet, roasted in advance

5. Remove skin from the beet, slice thinly, and place on pizza with onion slices.

¼ red onion, sliced thinly 1 tbsp honey

6. Bake for 15 minutes or until crust is golden brown.

salt, to taste

7. Drizzle with honey, sprinkle salt, and enjoy!

"How-To" Video Instruction

Want for Each of These Recipes?

CLICK HERE TO DOWNLOAD

ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim

Get healthier and more confident in the kitchen www.alldayenergydiet.com/cookbook/video-special

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Roasted Sweet Beet Pizza

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Happy Brain Halibut with Pesto Cream Sauce

41. 

From Tana Amen Why go out, when you can stay in and make this gourmet dish in minutes? Delicious flavor, plus all the stuff you want to be putting in your body everytime you eat! Serves 4 Fish Ingredients

Directions

4 halibut fillets (4 ounces each)

1. In a food processor or blender, prepare pesto cream by blending walnuts, garlic, basil and spinach for 30 seconds.

1 teaspoon grapeseed oil

2. Add olive oil and almond cream and blend.

Pesto Cream Ingredients

¼ cup walnuts

3. Add lemon zest and blend; set aside.

1 teaspoon minced garlic

4. Heat grapeseed oil in large sauté 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.

1 cup fresh basil leaves or ⅓ cup dried ½ cup spinach leaves 1 tablespoon olive oil ¼–⅓ cup almond milk or ½ cup coconut milk

5. While the fish is cooking, in separate small sauce pan, warm pesto cream on medium-low heat and reserve until fish is cooked.

¼ teaspoon salt and ground pepper combined (optional) Zest of one lemon (reserve juice to serve with cooked fish)

6. Plate the fish, squeeze lemon juice over, if desired, and drizzle the pesto on top (about 2 tablespoons per dish). Enjoy!

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Happy Brain Halibut with Pesto Cream Sauce

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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 you’re having a hard time finding them at your local grocery store. Serves 4 Salmon Ingredients

Directions

4 filets wild salmon, skin off; 4 to 6 ounces each

1. Preheat grill to medium. (Consider using a stove top grill for smaller portions.)

1 garlic clove, minced

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.

1 teaspoon minced cilantro ½ teaspoon cumin ½ teaspoon paprika ⅛ teaspoon salt

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.

⅛ teaspoon ground black pepper 1 teaspoon extra-virgin coconut oil 2–3 tablespoons low-sodium vegetable broth

4. Grill salmon approximately 4 to 5 minutes per side, depending on the thickness of the filets, until they begin to flake easily.

Salad Ingredients

12 ounces organic mixed salad greens

5. Serve salmon over the salad and enjoy!

½ cup pomegranate seeds ½ cup pepitas or pumpkin seeds, raw and unsalted 1 cup carrots, shredded or diced small 1 cup cucumbers diced small Dressing Ingredients

¼ cup organic, no-sugar-added pomegranate juice 3 tablespoons extra-virgin olive oil

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Pomegranate Pepita Salad with Salmon

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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 you’re craving take-out, but don’t want to derail your diet, and take a nose-dive in your energy! Serves 6 Ingredients

Directions

8 ounces organic kale, shredded

1. Place kale and cilantro in large bowl.

¼–½ cup cilantro, chopped

2. In small bowl, whisk together the juice of 1 orange, sea salt, ground pepper, honey and sesame oil. Whisk until blended.

2 cara cara or navel oranges, 1 juiced for dressing and 1 peeled and diced for salad

3. Toss diced orange, raisins, sesame seeds, pecans and dressing with the kale and cilantro. Refrigerate for 30 minutes prior to serving.

¼ teaspoon sea salt ½ teaspoon ground pepper

4. Serve salad on plates and top with chicken. Enjoy!

1 teaspoon organic honey 1 tablespoon toasted sesame oil ⅛ 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

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Sesame Citrus Kale Salad with Chicken

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44. 

Anytime Casserole From Terry Shanahan

Called “Anytime Casserole” because you don’t just have to wait for those moments when you’re craving comfort food… you can eat this healthy dish guilt-free anytime you want! Serves 4-6 Ingredients

Directions

2 Tbsp. Olive Oil

1. Heat oven to 350 degrees.

1 lb. Pork or Turkey Sausage

2. Prepare vegetables. In a food processor, julienne slice the sweet potato, red bell pepper, yellow squash, and zucchini.

8 eggs, whisked 1 sweet potato, peeled

3. In a skillet, heat up olive oil and add meat. Brown meat until cooked through. Add vegetables and sauté until tender.

1 red bell pepper, seeds removed 1 medium yellow squash, peeled

4. Fill baking dish with meat and vegetable mixture. Add green onions.

1 medium zucchini, peeled ¼ cup green onion, chopped finely

5. Whisk eggs and add seasonings.

Seasonings of your choice (salt, pepper, red pepper flakes, garlic powder, onion powder, etc.)

6. Pour egg mixture over meat and vegetables. 7. Cook for 25–28 minutes or until center is cooked through.

Special Equipment

Food processor with a julienne-slicing blade OR hand grater

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Anytime Casserole

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45. 

Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing From JJ Virgin Salmon is full of energy-promoting power. Plus, it’s filling and tastes incredible. Try adding it to your weekly menu with this simple, delicious recipe. Serves 2 Salad Ingredients

Directions

2 teaspoons fresh lemon juice

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.

1 tablespoon finely chopped shallots 2 teaspoons Dijon mustard ⅛ teaspoon sea salt

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.

⅛ teaspoon freshly ground black pepper 4 teaspoons extra virgin olive oil ½ small head radicchio, thinly sliced, about 2 cups 1 Belgian endive, thinly sliced, about 1 cup

3. Toss the dressing with the lettuces and place on the two plates; top each with a salmon filet and serve immediately.

3 cups baby arugula Salmon Ingredients

1 teaspoon olive oil 2 (6-ounce) wild salmon fillets, such as King or Sockeye ⅛ teaspoon sea salt ⅛ teaspoon freshly ground black pepper

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Pan-Seared Salmon over Tri-Color Salad with Dijon Dressing

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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

Directions

4 beef marrow bones

1. Preheat oven to 400 F.

Sea salt and organic black pepper to taste

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 (it’s 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 (it’s 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.

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Bone Marrow with Roasted Vegetables and Kale

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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

Directions

2 Medium tomatoes — quartered

1. Place above ingredients in a food processor or blender and mix until everything is finely chopped.

½ White onion — quartered 1 Serrano chile, white pith and seeds removed*

2. Heat a dutch oven over medium high head and add oil. Heat until shimmering.

1 Adobo chile, plus 1 tsp sauce**

3. Pour chopped vegetables into hot dutch oven and add salt.

1 Garlic clove, quartered 1 Tbsp Coconut oil

4. Cook vegetable mixture, stirring occasionally to redistribute the liquid until all liquid has evaporated.

1 tsp Kosher salt 2 32 Fl oz Vegetable stock***

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 ¼ 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.

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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

Directions

2 chicken breasts, sliced very thin

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.

¼ cup creamy almond butter 3 tablespoons tamari 2 tablespoons raw honey or agave 1 lime, juiced and zested

2. Thread chicken onto bamboo skewers, grill until cooked through, about 4–6 minutes on medium. Serve and enjoy!

½ teaspoon red pepper flakes

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49. 

Salmon Teriyaki with Cauliflower 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

Directions

2 tablespoons tamari

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 10–13 minutes.

2 tablespoons raw honey 1 clove garlic, very finely chopped 2 Salmon fillets

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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

Directions

3 zucchini, peeled and cut with a spiralizer (or a vegetable peeler if you don’t have a spiralizer)

1. Pour all ingredients, except for the noodles in a food processor and blend well.

2 cloves garlic

2. Pour over zucchini noodles in a serving bowl and mix well.

1 cup fresh basil ¾ cup pine nuts 3 tbsp flax oil 3 tbsp olive oil 3 tbsp lemon juice

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51. 

Superfood Salad

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 entrée. Enjoy! Share! Eat for energy! Serves 2 Ingredients

Directions

4 cups spinach

1. Toss spinach with berries, avocado, walnuts, hemp seeds, and onion. Drizzle with apple cider vinegar, oil, and honey. Plate immediately, serve, and enjoy!

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 ¼ cup apple cider vinegar ¼ cup avocado oil 2 tablespoons raw honey or agave

"How-To" Video Instruction

Want for Each of These Recipes?

CLICK HERE TO DOWNLOAD

ALL 67 FOLLOW-ALONG RECIPE VIDEOS hosted by Yuri Elkaim

Get healthier and more confident in the kitchen www.alldayenergydiet.com/cookbook/video-special

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Superfood Salad

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52. 

Margarita Chicken

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

Directions

2 Chicken breasts, halved

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.

2 limes, zested and juiced ½ teaspoon chili powder ½ teaspoon cumin 1 teaspoon sea salt

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DRESSINGS AND  SAUCES

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53. 

Flavia’s 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

Directions

½ cup olive oil

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.

¼ cup red wine vinegar 4 garlic gloves, minced, or more to taste ¼ cup cup green onion, finely chopped ⅓ 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

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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

Directions

¼ Cup Olive Oil

1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk.

2 tsp. Balsamic Vinegar 1 tsp. Dijon Mustard 1 tsp. Lemon Juice Sea Salt, to taste

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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

Directions

¼ Cup Olive Oil

1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk.

2 tsp. Red Wine Vinegar 1 tsp. Dijon Mustard 1 tsp. Lemon Juice 1 tsp. Honey (optional) Sea Salt, to taste

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56. 

Apple Cider Vinaigrette From Terry Shanahan

Add more apple cider vinegar to your diet and you may just find you’re more vibrant than ever. (Not to mention eating tastier than ever!) Makes 2 servings Ingredients

Directions

¼ Cup Avocado Oil (Olive oil can be used as a substitute)

1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk.

2 tsp. Apple Cider Vinegar 1 tsp. Dijon Mustard 1 tsp. pure maple honey (optional) Sea Salt, to taste

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57. 

Lime Cilantro Vinaigrette From Terry Shanahan

Bright and zesty, this dressing isn’t just good on salads, it’s amazing on grilled meats, salmon, and veggies, too! Makes 4 servings Ingredients

Directions

½ Cup Olive Oil

1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk.

¼ Cup Lime Juice 2 Tbsp. White Vinegar 1 Tbsp. Minced Garlic 1 tsp. Honey (optional) Handful of Cilantro Salt and Pepper, to taste

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58. 

Creamy Avocado and Tomatillo Dressing From Terry Shanahan You won’t 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

Directions

2 Tomatillos, sliced

1. In a food processor, combine all ingredients and mix until emulsified. Process can also be done by hand using whisk.

1 Small Avocado ½ 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

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59. 

Secret French Salad Dressing

This gorgeous dressing costs just pennies to make, and makes every single salad taste like a gourmet feast. You’ll 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

Directions

3 cloves fresh garlic

1. Place all ingredients in a blender. Blend until the garlic is very finely chopped. Place in an airtight container and set aside for 15–20 minutes before dressing your salad to allow the flavors to meld together. Pour over your favorite salad and enjoy!

⅓ cup white vinegar ½ cup avocado or extra-virgin olive oil Salt and pepper to taste

2. For a sweeter dressing, swap out the vinegar for fresh lemon juice, then add 2 tablespoons of sugar or honey.

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60. 

Garlic Mayonnaise From Yuri Elkaim

This is a great dip to use with your Sweet Potato Fries. Makes 2 servings Ingredients

Directions

1 avocado

1. Place ingredients in a bowl and mash together using a fork until creamy consistency is achieved.

½ orange juiced 1 clove garlic, minced

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DESSERT

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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. They’re surprisingly easy to make, and so easy to munch for healthy snacking! Makes 8 servings Ingredients

Directions

4 cups of watermelon

1. Cut 4 cups of watermelon then liquify it in the blender. You can also use a juicer to avoid the next step.

¼ cup of lemon juice 3 packets unsweetened gelatin (organic is better)

2. Get rid of the pulp using a fine mesh. You should have around 2 cups of juice.

2 tbsp. of raw honey

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.: Don’t 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 they’re hard to remove, put them in the freezer. It will be easier when they’ll be harder.)

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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

Directions

1½ cups black beans (or 1 can of BPA-free canned beans)

1. Preheat oven to 350°F. 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.

¼ cup melted coconut oil (or melted butter) ¼ cup cocoa powder

3. Fold in the eggs and chocolate drops. Mix well.

2 tsp. vanilla extract

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!

½ cup sweetener (erythritol preferred) A pinch of sea salt 3 lightly beaten eggs ½ cup dark chocolate drops

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Black Beans Brownies

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63. 

Choco-tentment Mousse From Tana Amen

Light, fluffy, and good for you! Bet you’d 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 effort! 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 often not as soft. The meat from a young Thai coconut is usually similar to the consistency of tofu, very soft. Ingredients

Optional Ingredients

Coconut meat from one or two fresh young Thai coconuts (about 1 cup)

2 tablespoons erythritol or 10–12 drops stevia liquid sweetener (chocolate flavor, Sweet Leaf brand)

2–3 tablespoons full-fat coconut milk (refrigerate the can for several hours)

1 cup fresh berries of your choice (I love raspberries or sliced strawberries)

1–2 tablespoon raw cacao powder (start with 1 tablespoon)

Directions

½ cup coconut butter or raw almond butter

1. Blend all ingredients except berries in a highpowered blender.

1 tablespoon coconut oil

2. If desired, place berries in bottom of dessert cup.

½ teaspoon vanilla extract

3. Layer mixture over berries into dessert bowls and refrigerate for 30 minutes before serving.

½ teaspoon cinnamon 2 tablespoons pure maple syrup or raw honey

4. Top with coconut whipped cream if desired.

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Choco-tentment Mousse

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64. 

Paleo Coconut Macaroons From Terry Shanahan The classic macroon gets a high-energy makeover. Makes 8–12 cookies

Ingredients

3 Tbsp. Egg Whites 2 ½ Cups Unsweetened Coconut Flakes ¼ Cup Raw Honey ¼ 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 10–12 minutes until golden brown. Once cooled, dip macaroons in melted chocolate. Freeze for 30 minutes. Enjoy!

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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

Directions

6 cups mixed berries (frozen or fresh)

1. In a food processor, blend pecans, walnuts, dates, and cinnamon until coarsely ground.

1 Tbsp. Pure Maple Syrup

2. In a separate dish or bowl, toss berries with maple syrup.

1 cup Raw Pecans ½ cup Raw Walnuts

3. Scatter nut mixture over berries and serve immediately, or chill until read to serve.

½ cup Pitted Dates (I prefer using Medjool dates… they are more juicy!) ½ tsp. Ground Cinnamon

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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 18–20 cookies Ingredients

2 ½ cups almond flour ¼ tsp sea salt ½ tsp baking soda ¼ cup coconut oil, melted ¼ cup maple syrup 1 tbsp vanilla extract ½ cup chocolate chips Directions

1. Preheat oven to 350°F. 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.

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67. 

Blueberry Almond Bars From Amy Coates

Perfect as a quick-pack snack for hikes, runs, or as an afterschool snack that kids and adults will love! Makes 9 bars Ingredients

1 cup almond butter ⅓ cup agave 1 cup dried blueberries 1 cup almond flour ¼ tsp sea salt ½ cup dried coconut ½ cup walnuts (chopped) ½ cup pumpkin seeds ½ tsp baking soda ¼ 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 15–18 minutes. Cool in the fridge for at least an hour before cutting to give them time to set.

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68. 

Hemp Balls From Yuri Elkaim

A perfect high-energy snack for before and after workouts. Delicious, raw, and easy to make a double batch so you’ve got these snacks ready for whenever you crave ‘em. Makes 8 servings Ingredients

Directions

2 cups hemp seeds

1. Place almonds into food processor and grind until fine.

1 cup soaked almonds

2. Add sesame seeds, honey, and coconut oil. Process until combined.

1 cup sesame seeds, milled ¼ cup honey

3. Move ingredients to bowl and add hemp seeds. Form into balls, and place in container in refrigerator.

½ cup cacao nibs (optional) (for a special treat — add some good quality chopped chocolate) ⅛ cup coconut oil

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ABOUT THE  CONTRIBUTORS Yuri Elkaim Author of the All-Day Energy Diet, Yuri Elkaim is 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

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Alex Jamieson

Amie Valpone

As a holistic health counselor and personal chef, Alexandra Jamieson works with individual clients all over the world, offering 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) offers sane, tasty advice on how to clean out, feel great and live healthfully.

Amie Valpone, HHC, AADP is the Editor-inChief 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 Huffington 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.

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Amy Coates

Ben Greenfield

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, offering up inspiration and original recipes at amycoates.com

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 NSCA’s 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.

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Brooke Lark

Cynthia Pasquella

Food writer, recipe developer, and food photographer for companies like Disney, Good Cook, YuriElkaim.com, and author of “Almonds Every Which Way.” Brooke’s website Cheekykitchen.com is a primal-inspired site where fast, fresh, family-friendly food reigns and 3-time award winner for “Babble’s Best Mom Food Blogs.”

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

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Flavia Del Monte

JJ Virgin

Flavia Del Monte, founder of Flavilicious 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.

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 Huffington Post blogger, creator of the 4X4 Burst Training Workout, and co-star of TLC's Freaky Eaters. Learn more at www.jjvirgin.com

Flavia and her expertise have been featured in the pages ofOxygen Magazine, Women’s Health, Muscle & Fitness Hers, Inside Fitness Magazine, Fit & Firm, and Fitness 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.

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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

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Sara Gottfried

Tana Amen

For the last twenty years, Harvard and MITeducated physician, speaker and author of The Hormone Cure, Dr. Sara Gottfried is 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 evidencebased integration of botanicals and bioidentical hormones, rather than just prescribing medication.

Bestselling author and registered nurse, Tana Amen, teaches people how the power of food can transform their focus, memory, energy and weight. She’s the author of the NY Times bestselling 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 costarred 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

“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.” 

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Terry Shanahan

With Thanks

Terry Shanahan is a functional nutrition and performance consultant, blogger, and online diet and fitness coach. His client list includes world champions, NBA and NFL stars, and Olympic medalists. Terry also helps individuals who are suffering 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.

And an extra-special thanks to client contributors Julie Simmons, Tracy Murphy and Jennifer Weinberg for sharing their recipes, as well.

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Notes

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