WILDFIT SNACK PACK. 10 Delicious WildFit Approved Snacks to Help Keep You from Ever Going Hungry!

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Rosalyn Pearson
5 years ago
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1 WILDFIT SNACK PACK 10 Delicious WildFit Snacks to Help Keep You from Ever Going Hungry!

2 TABLE OF CONTENTS Snacks Cinammon Paprika Sweet Potato Wedges Banana Bites Coconut Balls Snack Wraps Celery & Nut Butter Salted Cucumber Bone Broth Cinnamon Apple with Almond Butter Homemade Jerky Guacamole... 12

Cinammon Paprika Sweet Potato Wedges WildFit Summer 10 minutes prep, 1 hour cook 3 INGRED IEN T S 2 large sweet potatoes (the fatter the potato the better the wedges will be) 1 tablespoon of cinnamon

3 Cinammon Paprika Sweet Potato Wedges WildFit Summer 10 minutes prep, 1 hour cook 3 INGRED IEN T S 2 large sweet potatoes (the fatter the potato the better the wedges will be) 1 tablespoon of cinnamon 1 tablespoon of paprika about a dozen sticks of fresh rosemary Olive oil Salt 1. Pre-heat the oven to 375 F. 2. Wash the sweet potatoes and cut into thick, even wedges about an inch thick. Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon. Use your hands to mix it all together, ensuring every part of the potato has some oil and spices on it. Then place the rosemary sticks on top. 3. Allow them to bake for about an hour, although they will need to be turned over once or twice during cooking to make sure that they re evenly cooked. Once they are perfectly soft and tender they re ready to be enjoyed! *Adapted from: -3-

Banana Bites WildFit Fall 5 minutes 2 IN GR EDI E N T S 1 banana 1 tablespoon almond butter Sprinkle of cinnamon 1 tablespoon salted pistachios, chopped 1.

4 Banana Bites WildFit Fall 5 minutes 2 IN GR EDI E N T S 1 banana 1 tablespoon almond butter Sprinkle of cinnamon 1 tablespoon salted pistachios, chopped 1. Peel the banana and smear one side with the almond butter. 2. Sprinkle with cinnamon and chopped nuts. 3. Slice and enjoy! Adapted from:

Coconut Balls WildFit Summer 5 minutes 12 balls 4 Medjool dates 1 cup almond meal ½ cup shredded coconut 1/3 cup coconut oil 1/3 cup pistachios ¼ cup almonds 1 tbsp chia seeds 1.

5 Coconut Balls WildFit Summer 5 minutes 12 balls 4 Medjool dates 1 cup almond meal ½ cup shredded coconut 1/3 cup coconut oil 1/3 cup pistachios ¼ cup almonds 1 tbsp chia seeds 1. Start by softening the dates and almonds in hot water. Preferably soak the almonds for at least 4 hours unless you re using a high speed blender or food processor (such as the Vitamix, in which case no softening is needed). 2. Process/blend the dates, almond meal, almonds, half of the pistachios, shredded coconut, coconut oil, and chia together. 3. Move this to a bowl and let it stand for a few minutes to allow the chia to soften and expand. 4. Smash the remaining pistachios and roll this raw mixture into small balls and roll in the crushed pistachios to coat them. *Adapted from: -5-

Snack Wraps WildFit Summer - can be adjusted for WildFit Spring 5 minutes 2 6 very large romaine lettuce leaves (iceberg is also fine) 2 ripe tomatoes (leave out or substitute with green peppers for

6 Snack Wraps WildFit Summer - can be adjusted for WildFit Spring 5 minutes 2 6 very large romaine lettuce leaves (iceberg is also fine) 2 ripe tomatoes (leave out or substitute with green peppers for Spring) 3 ripe avocados ½ medium-sized red onion ½ fresh chilli pepper ½ bunch of fresh coriander or parsley The juice of 1 organic lemon (only use a few drops when in Spring) 1 pinch of crystal sea salt or himalayan crystal salt 1. Firstly, mash the avocados (with a fork in a bowl is fine). Then chop the tomatoes, red onion, coriander and parsley (plus chilli if you want it hot) into small pieces, make it nice and diced. Then squeeze the lemon juice and sprinkle the salt over the avocado and mix in the chopped up stuff. It makes up a kind of salsa, but with loads more avocado. Nice and alkaline. 2. Now prepare the big lettuce leaves by washing them and then patting dry. 3. Divide the mixture up among the leaves, wrap them over and keep them secure with a cocktail stick! 4. Slice and enjoy! *Adapted from: -6-

Take a stick of washed celery 2. Spread almond butter on it 3.

7 Celery & Nut Butter WildFit Spring & WildFit Summer 5 minutes 1 INGR EDI E N T S 1 stick of celery 1 tbsp almond butter 1. Take a stick of washed celery 2. Spread almond butter on it 3. Enjoy! *Adapted from: -7-

8 Salted Cucumber WildFit Spring & WildFit Summer 5 minutes prep 1 1 medium cucumber Sea salt to taste 1. Slice cucumber 2. Add sea salt to desired taste 3. Enjoy! *Adapted from: -8-

Bone Broth WildFit Spring 5 minutes prep, 24 hours to cook 8 Grass-fed beef bones, chicken carcass or any mixture of bones from wild or pasture-raised, healthy animals Purified water Salt and pepper

9 Bone Broth WildFit Spring 5 minutes prep, 24 hours to cook 8 Grass-fed beef bones, chicken carcass or any mixture of bones from wild or pasture-raised, healthy animals Purified water Salt and pepper to taste 1. Place bones into a large crockpot. You only need a few bones to make broth, but the more you can fit in the crockpot the better. 2. Fill with filtered water to cover all the bones completely (it s okay if there are a few bones poking out of the water a little). 3. Set your crockpot on low, and cook for at least 6 hours, preferably longer. Poultry bones can go as long as 24 hours, and beef bones can simmer for up to 48 hours. 4. When the crockpot is cool enough to handle, pour the broth through a sieve into a storage container or use tongs to pick the bones out. 5. Season with salt and pepper to taste. Use within 5-7 days or freeze for later. *Adapted from: -9-

10 Cinnamon Apple with Almond Butter WildFit Fall & WildFit Summer 5 minutes 1 1 apple 1 tsp cinnamon 1 tbsp almond butter 1. Slice apple 2. Sprinkle apple with 1 tsp of cinnamon 3. Place 1 tbsp of almond butter in a small bowl for dipping 4. Enjoy!

Homemade Jerky WildFit Spring 10 minutes prep, 6 hr marinate time, 4 hr cook time 3 2.5 lbs London Broil, Flank Steak, or any really lean cut of beef.

11 Homemade Jerky WildFit Spring 10 minutes prep, 6 hr marinate time, 4 hr cook time lbs London Broil, Flank Steak, or any really lean cut of beef. (grass-fed is best) 2/3 cup tamari sauce (or coconut aminos) 1. Slice meat using a mandolin or by hand into strip size pieces the thickness of a piece of bacon. Once meat has been sliced put it aside in a container. Tip: put your meat in the freezer for about an hour to an hour and a half before slicing; this firms it up and makes it much easier to work with. 2. In a small saucepan, mix all the other ingredients together, except the red pepper flakes, and place on the stove top over medium heat until warm (about 5 minutes). 1/3 cup hot water 1 Tablespoon Garlic powder 3. Pour the warmed mixture over your meat, being sure to coat all the pieces. Cover the meat and refrigerate for at least 6 hours, overnight is best. 1 Tablespoon Onion powder 4. Place the meat into a strainer and rinse with hot water. ½ Tablespoon Cayenne pepper 2 Tablespoons Red pepper flakes 5. Lay meat on dehydrator trays and do not allow any overlap. 6. After you finish each tray, sprinkle some red pepper flakes over the meat. How much you put on depends on how spicy you like it. If you're not into spicy beef jerky, a bit of black pepper can be used instead. 7. Set the dehydrator 160 F for about four hours. You will want to check your own machine to make sure it's set for the correct time and temp. The jerky is done when the outside of the meat cracks when you bend it. 8. Let the jerky cool to room temperature. 9. Store the jerky in a gallon size zip lock bag with a paper towel in it (to absorb any excess moisture) and place in the fridge. *Adapted from: recipe-amys-paleo-beef-jerky

12 Guacamole WildFit Spring & WildFit Summer 10 minutes prep 2.5 cups 3 medium avocados or 4 small ones 1 firm tomato, finely diced (leave out if in Spring) ½ white onion ½ cup chopped cilantro 2 tbsp fresh lemon or lime juice Optional salt and pepper to taste 1. Open the avocados and scoop out the flesh. An easy way is to cut it length-wise around the pit and than using a chef's knife strike the pit and then twist the knife so you can easily remove the pit and scoop out the flesh. 2. Mash the flesh with a fork, it can still have hard parts, follow your preference. 3. Stir the other ingredients. 4. Enjoy! *Adapted from:

Pasta Recipes Created by Nicole Porter Wellness

Pasta Recipes Created by Nicole Porter Wellness Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,