Ingredients:
3 ripe bananas, mashed
1 c gluten free oats
1/8 c crushed organic walnuts
1 TBSP Shaklee Life Shake, French Vanilla
1/4 c cacao nibs
½ tsp cinnamon
¼ tsp vanilla
 
Directions:
Preheat oven to 350 degrees.  Mix all ingredients together, stirring until thoroughly combined.  Put tablespoonfuls on a cookie sheet.  Makes 12 large or 18 smaller.  Cook for 20-25 minutes.  Let cool for 2-5 minutes before moving to a cooling rack.  In my house, these are gone within a day! 

Glacken Health
Slinky Butternut Squash

Ingredients:
1 butternut squash
1 TBSP Olive oil
2 garlic cloves, minced
1 tsp red pepper flakes
1 tsp thyme
Salt and pepper to taste

Directions:
Preheat oven to 400. Cut the squash in half and remove inside seeds and string. With a vegetable peeler, remove the skin. Place the halves on a baking sheet, cut side down. In a small bowl, whisk oil, garlic, red pepper flakes and thyme. (some people add a sweetener to this like honey or maple syrup – I find the squash to be sweet enough on its own.). Brush squash with half of the mixture and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes. Remove from oven and allow to cool before handling. Place the squash halves on a cutting board and slice it thinly but not all the way through. It will be like a slinky. Return squash to the baking sheet and brush with the remaining garlic mixture and roast for an additional 15-20 minutes or until tender. Yum!

Ingredients:
½ c Organic Peanut Butter
½ c Shaklee Life Shake, Rich Chocolate
1/3 c oatmeal
2 TBSP shredded coconut
½ c honey
½ c Navitas Cacao Nibs
 
Directions:
Mix together in a mixing bowl.  Continue stirring until thoroughly mixed.  Use a melon ball scooper to scoop/arrange on a plate.  Refrigerate.  Watch out, these go quickly!!! 

​Ingredients:
1 TBSP olive oil
1 onion, peeled and sliced in strips
8 oz mushrooms, washed and  sliced
1-2 green peppers, sliced in strips
1 yellow pepper, sliced in strips
1 red pepper, sliced in strips
1 jalapeno, chopped
1 TBSP Mexican seasoning
 
Directions:
Saute onion and mushroom in olive oil until onions are translucent.  Add the rest of the veggies and saute until veggies are soft; stirring frequently.  Add Mexican seasoning. Thoroughly coat.  Serve warm! 

​ 
Ingredients:
 
1 TBSP Olive Oil
½ organic red onion, chopped
3 organic button mushrooms, sliced
1 ea small red, orange, and yellow organic peppers
6 cups water
1 tsp Organic Better than Bouillon vegetable base
1 organic Sweet potato, diced
¼ purple cabbage, chopped
6 Brussels Sprouts, tailed, halved and then halved again
½ zucchini sliced into quarters
½ yellow squash sliced into quarters
1 carrot, peeled and chopped
1 celery stalk, chopped
1 roma tomato chopped
Garlic powder
 
 
Directions:
Saute onion, mushrooms, peppers and Olive oil in a soup pot until onions are translucent and the mushrooms’ membrane breaks (water flushes out of the mushroom).  Add 6 cups of water, bouillon, garlic powder and all veggies.  Bring to a boil and cook until all veggies are desired tenderness.  Approximately 20 minutes.  Serve with homemade biscuits!  YUMMY!

Ingredients:
Olive Oil
1 head of organic cauliflower, chopped
2 large bunches organic broccoli, chopped
3 large carrots, peeled and chopped
2 tsp Garlic Powder
2 tsp coriander
 
Directions:
Preheat oven to 350 degrees.  Assemble veggies in a 9 x 13” pyrex dish.  Coat veggies with olive oil.  Add seasonings.  Bake for 20-25 minutes depending on desired veggie tenderness. 

Ingredients:
Organic Spinach, washed and dried
Organic cucumber, sliced
Organic red bell peppers, sliced
Organic yellow bell peppers, sliced
Organic radish, sliced
Organic carrots, peeled and sliced
 
Directions:
Combine all ingredients in a bowl and serve with your favorite dressing.  I use Bragg’s Vinaigrette dressing.

Ingredients
1/2 c Shaklee Life Shake, vanilla
3/4 c mashed, ripe banana (~3 large)
1/4 c Almond Butter
1/4 c maple syprup
¼ c Navitas Cacao nibs
¼ c Shredded coconut
​
Directions:
In a mixing bowl, combine the Shaklee Life Shake and banana and mix well.  Continue adding more protein, if necessary, to form a batter. 
Melt the almond butter and maple syrup (stovetop or microwave) stirring to mix. Pour into the dry mixture. Mix until a thicker batter is formed. Add shredded coconut and Cacao Nibs.
Transfer batter to a lined container or small baking tray and refrigerate for 10-20 minutes, until firm. It can also be frozen briefly.

Ingredients:

• 1 TBSP olive oil
• 1 organic red onion, chopped
• 2 tsp minced garlic
• 3/4 cup red quinoa
• 2 1/4 cups vegetable broth (I use Pacific Brand)
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 scoops Shaklee Greens Booster
• Dash of Chipotle smoked red jalapenos (spice from Frontier Co-op)
• Salt & pepper to taste
• 1 can of organic corn
• 1 can of organic black beans, rinsed and drained

Preparation:
1.   Saute onion and garlic in the olive oil until lightly browned, about 10 minutes.
2.   Add quinoa and vegetable broth; season with cumin, cayenne pepper, chipotle jalapeno powder, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3.   Stir corn and black beans into the mixture. Heat for about 5 minutes or until corn and beans are warm.
4.   Serve in a “vegan” bowl with cooked sweet potato (or pumpkin/squash) and fresh spinach.

 
Ingredients

• 1-2 TBSP coconut oil
• 1 pint brussels sprouts, tails trimmed and halved lengthwise
• Salt and ground pepper
• ½ cup of water
• Fresh organic lemon juice, to taste

 
In a skillet, heat coconut oil over medium heat. Add brussels sprouts seasoned with salt and pepper.  Sautee, stirring frequently, until browned and slightly softened (about 8 to 10 minutes.) Add 1/2 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.