MEALS OF THE MONTH
FOOD & SUPPS
Mint-Chip
Shake
SERVES 2
1
1
¾
1
8
2
cup coconut water
cup almond milk
cup ice
tbsp cacao nibs
fresh mint leaves
scoops chocolate
whey protein
powder
1. Place coconut water,
milk, ice, cacao nibs,
and mint in a blender.
Blend until smooth.
2. Add protein
powder and blend
for 45 seconds.
THE MACROS
PROGRESS
TASTES SWEET
WITH OUR
COCONUT MINT-
CHIP RECOVERY
SHAKE.
Pasta made from
brown rice is
gluten-free and
more easily
digested.
SERVES 4
Salmon
2 skinless salmon
fillets (6 oz each)
Sea salt and black
pepper, to taste
1 tbsp lemon zest
1 tbsp coconut oil
Pasta
8 oz spaghetti-style
brown rice pasta
1 cup cherry tomatoes,
quartered
For the Kale Pesto
1. Bring a pot of water to a boil
and add kale. Cook 30 seconds,
then transfer kale to a bowl
filled with ice water and let sit
for a minute. Drain in a colander.
2. In a food processor,
combine kale, salt, and olive
oil. Pulse 10 to 12 times, or until
finely chopped. Scrape down
sides of processor, add miso,
garlic, yeast, and pepper, and
pulse until well combined.
For the Salmon
1. Preheat oven to 425˚F.
Season salmon with salt,
pepper, and lemon zest.
2. Place a nonstick, oven-safe
skillet over high heat and add
coconut oil. Once oil has
begun to shimmer, place
salmon fillets in pan and
cook 1 minute on each side,
or until golden brown.
3. Transfer pan to oven
and cook 4 to 5 minutes for
medium-rare.
For the Pasta
1. Cook pasta according to
package directions.
2. Toss pasta with kale pesto
and tomatoes. Serve pasta
with salmon.
THE MACROS