Spicy Chicken Dip

Spicy Chicken Dip

Spicy Chicken Dip Recipe from Lavinia Todor Ingredients: 4 cups pulled or chopped chicken breast(cooked) ½ cup home-made mayo ½ cup Frank’s hot sauce ½ cup organic ranch sauce 1tbs sriracha hot sauce 1tbs nutritional yeast 1tsp garlic powder MAKE IT HAPPEN: In a small bowl combine mayo, ranch, hot sauce, nutritional yeast and garlic powder. Add to slow cooker along with leftover roasted or grilled chicken and combine well. Set slow cooker for 2-3 hours on LOW. Serve as a dip with veggies, chips or as a topping on quinoa, rice, or baked potatoes....
Sweet Potato Brownies

Sweet Potato Brownies

Sweet Potato Brownies Recipe from Lavinia Todor Ingredients: 1 cup mashed sweet potato ½ cup smooth almond butter (or preferred nut butter) 2 tbsp pure maple syrup ¼ cup cocoa powder (I used half dark cocoa powder, half standard cocoa powder) ½ cup almonds (optional) Handful of chocolate chips (optional) Frosting (optional): 1 Cup Dark Chocolate Chips 1/2 Cup Coconut Milk MAKE IT HAPPEN: Preheat the oven the 350. Coat a small baking pan or loaf pan with coconut oil spray or parchment paper. Set aside. On stovetop, melt your nut butter over low heat with pure maple syrup. In a large mixing bowl, add the mashed sweet potato, nut butter, maple syrup and cocoa powder and mix very well. (If using chocolate chips and almonds, stir them in). Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces. Frosting: Over stovetop melt chocolate and half of the coconut milk on low heat.  Whisk until smooth.  Add in the remaining 1/4 cup coconut milk and whisk until smooth. Let set at room temperature for 30-45 minutes, or until cooled and thickened.  Frost the brownies and cut into squares. Store covered at room temperature or in the refrigerator....
Crush snacks.

Crush snacks.

It’s human nature to make things more complicated than they are. When it comes to food, sometimes simple is better. We share a little photo here of the least fancy snack in town, just to remind us that eating real and getting the energy and recovery that we need doesn’t need to cost us hours of food-prepping around the clock. Ask any Revkor instructor what’s in their bag and odds are you’ll find a chicken breast in a baggie and a stash of veggies and nuts (and probably a seriously hot coffee in hand ;). Let’s not overthink healthy snacking!  Keeping food easy means we’re best set up for serious crushing, because Revvers are busy peeps....
Erin’s Power Pancakes

Erin’s Power Pancakes

Ange and I are both obsessed with having a serious breakfast, and if it involves real maple syrup - how can the rest of the day not be awesome? Ange’s hardcore, 2-ingredient Power Pancake recipe is here, and here’s my personal fave: MAKE IT HAPPEN: In a blender: One banana - ripe or not, doesn’t matter 1/3 cup rolled oats 1 egg 1.4 tsp baking powder Vanilla Dash sea salt Fry up in little rounds and serve with maple syrup.  I like putting my maple syrup on the side in a little dish and dipping, I feel like I get more maple flavour-action and need less of the sweet stuff.  Serve with fruit or veggies…greens for breakfast is for serious superheroes! WABAM....
Chocolate Macaroons

Chocolate Macaroons

Macaroons! Ingredients: 2 cups unsweetened fine-shredded coconut 1/4 cup cocoa 1 tablespoon cinnamon Pinch of salt 1/3 cup coconut oil 1/4 cup honey 1 tablespoon vanilla extract 2 tablespoons coconut milk MAKE IT HAPPEN: Preheat the oven to 350 degrees. Line a cookie sheet with two pieces of parchment paper, to help keep the bottoms of the cookies from burning. In a large bowl, combine together the dry ingredients. In a separate bowl combine the rest of the wet ingredients. Add the wet ingredients to the dry and mix the dough until all ingredients are combined. Using a rounded measuring spoon, scoop up some dough, filling the spoon. Drag the spoon on the side of the bowl, making the bottom of the macaroon smooth and flat. Gently place it on the cookie sheet. Repeat with the rest of the dough. Bake at 350 degrees for about 10-11 minutes. Baking times will vary from oven to oven. Allow to cool for at least 10 minutes before moving from the pan. The outside should be dried out slightly and the inside should be soft and chewy. Macaroons will be quite delicate while still warm but very sturdy once cooled. Sprinkle the tops of the cookies with more cinnamon or goji berries. Serve and...
Protein-Packed Tuna Cakes

Protein-Packed Tuna Cakes

TUNA AVOCADO CAKES Recipe shared bye Lavinia Todor Serves: 6 cakes Ingredients: 2 10 ounce cans of tuna 1 ripe avocado, mashed ⅓ cup almond flour ¼ cup homemade mayo 1 tbsp nutritional yeast 1 tsp pepper flakes 1 tsp Flavor God pizza seasoning (optional) Fresh handful of green onion MAKE IT HAPPEN: In a bowl, add the tuna, mashed avocado, almond flour, mayo, nutritional yeast, green onion, seasoning (of choice) and pepper. Mix well with a fork, combing all ingredients together. Place the bowl in the fridge for about 30 minutes. Heat a pan or skillet and grease well with olive oil. Scoop some of the tuna mixture and form into patties and begin cooking them for about 5 minutes on each side. Serve with of zucchini noodles. Great on top of a grain bowl, or salad with some veggies and a light dressing. Enjoy! Note: *Will stay good in fridge for 1-2 days but taste best day...