Sculpt + Shift 5 Week Challenge Recipes

Sculpt + Shift 5 week challenge on the TSS app will help you step into the New Year with clarified purpose

 

Lisa's weekly challenge and recipes:  

 

Week 1: Hydration

The Ultimate DIY Hydrator:

Ingredients:

  • 2 cups water
  • Juice of ½ a lemon
  • 1/8-1/4 tsp Himalayan salt

Steps:

  • Place in mason jar and shake well

 

Week 2: Snack Naked

Recipes:

Roasted Edamame:

Ingredients:

  • ½ cup frozen shelled edamame

Steps:

  1. Preheat oven to 350 degrees
  2. In a bowl, combine 1 cup frozen edamame with 1 tablespoon Bragg’s amino acids (or soy sauce)
  3. Spread frozen edamame on a cookie sheet and bake for 50 minutes or until edamame browns/turns crispy

 

Chickpea Dip (makes 2 servings):

Ingredients:    

  • 1 can chickpeas
  • 1 tablespoon olive oil
  • Dash of garlic
  • Dash of salt
  • Dash of pepper
  • Option to add in cilantro/dill

Steps:

  1. In a food processor, pulse together.
  2. 1 can chickpeas + 1 tablespoon olive oil + dash of garlic, salt, and pepper. Then add in 2 tablespoons of fresh cilantro/dill

 

Eggplant dip

Ingredients

  • 1 eggplant, sliced into 1/2 inch discs
  • 2-3 tablespoons olive oil
  • 2 tsp paprika
  • 1 tsp salt 

Steps:

  1. Preheat oven to 350 degrees
  2. Coat discs with olive oil, salt and paprika
  3. Bake for 20 minutes
  4. Place all ingredients in a food processor/blender. Blend until smooth
  5. Serve cool

 Blender Banana Bread Muffin (makes 6)

Ingredients

  • 1 cup raw oats
  • 2 large bananas
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 tsp salt
  • Optional: sweeten with stevia or coconut sugar
  • Optional: add ½ cup chocolate chips

Steps: 

  1. Preheat to 350° F
  2. Grease muffin tin with spray oil
  3. Place the eggs in the blender until smooth
  4. Add bananas, baking powder, cinnamon, salt, and sweetener (if using)
  5. Optional: If using chocolate chips, mix into batter but do not blend!
  6. Evenly divide batter into cups and bake 15-20 minutes

 

 Crumbly Keen-Wah Bars (Makes 3-4 bars)

Ingredients:

  • ½ cup raw uncooked quinoa
  • 1 cup oats
  • 5 tablespoons almond butter
  • 1 teaspoon almond extract
  • ¼ cup roughly chopped dried cherries
  • optional: ¼ cup chocolate chunks

Steps: 

  1. In a medium bowl, stir quinoa and raw oats together.
  2. Add in almond butter and almond extract and stir until ingredients are uniformly combined.
  3. Add in dried cherries and the chocolate chunks if desired.
  4. Line small baking pan (4x4 inches) with parchment paper. Place batter into baking pan and press down.
  5. If not using a pan: line a baking tray with parchment paper and press out batter into a 4 x 4 shape.
  6. Bake at 3750 F for 20 minutes.
  7. Let cool and cut into 3-4 pieces. Place in refrigerator until ready to eat as a snack

 

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