RAW COCOA PROTEIN TRUFFLES

Ingredients:
20 pitted dates
1/2 cup hazelnuts
1/2 cup macadamia nuts
4 tbsp raw cocoa powder (South American plant that’s a good source of calcium, iron, lysine, manganese, zinc, and potassium)
2 scoops plant-based protein powder
1 tbsp organic coconut oil
1 tsp cinnamon
1 tsp nutmeg
2 tbsp mesquite powder
2 tbsp lucuma powder 
(Peruvian superfood that’s a natural sweetener, also great for skin)
1 tbsp maca (Peruvian superfood known for balancing the hormones)
2 tbsp baobab powder (this African fruit is full of Potassium, Magnesium and Iron)
2 tablespoons of each for dipping: goji berries, raw cocoa nibs, coconut shreds

Directions:
Soak dates, hazelnuts, and macadamias in water for at least 30 minutes to soften. Remove all ingredients from water and add to your Blendtec blender. Add a few tablespoons of water to make the blending process easier. Once the mixture turns into a paste, shape it into small balls and dip them in coconut, raw cocoa nibs, and goji berries. Set on a plate, and leave in the freezer for at least 1 hour. Your raw cocoa truffles are ready! Enjoy them as a healthy dessert or a snack. Keep in a tight lid container in the freezer (a few weeks) or fridge (up to a week).

Recipe found at:  Blentec.com

Slow Cooker Spicy Shredded Chicken Lettuce Wrap Tacos with Avocado Salsa

Ingredients for Spicy Chicken:
4 boneless, skinless chicken breasts cut in half lengthwise (about 2 lbs. boneless chicken)
1 cup mild or medium tomato salsa (homemade or from a jar)
1 tsp. onion powder
1 can ( 4 oz.) diced green chiles, not drained (Anaheim chiles)
1-2 T Cholula hot sauce, or other Mexican hot sauce of your choice
2 T fresh-squeezed lime juice



Avocado Salsa Ingredients:
2 medium or large avocados, diced into small pieces
3/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup fresh-squeezed lime juice

Lettuce Wraps:
2 large heads iceberg lettuce, washed


Instructions:
Trim visible fat and other unwanted parts from chicken breasts and cut each one in half lengthwise.  Spray the inside of the slow cooker with olive oil or non-stick spray and arrange the chicken strips in the bottom.  Mix together the tomato salsa, onion powder, diced green chiles with juice, Cholula hot sauce and lime juice.  (Start with 1 tablespoon of hot sauce and taste the mixture on your finger to see if you want more.)  Pour the sauce mixture over the chicken and cook on low for about 5 hours, or until chicken is very tender.  (You can cook for a shorter time on high, but I thought cooking on low gave more tender chicken.)

When the chicken is done, remove each piece with a slotted spoon and lay it on a cutting board to cool.  Turn the slow cooker to high and leave the lid partly off so steam can evaporate.  When the chicken has cooled enough to handle it, use your clean hands to pull it apart into shredded chicken pieces.  Put the chicken back into the slow cooker, stir to combine with the sauce, and let it heat back up while you prepare other ingredients.   (If there seems to be a lot of sauce in the slow cooker, you can drain the chicken when you use it, but I just scooped chicken out with a slotted spoon.)

Peel and dice the avocados and toss with the lime juice (in a bowl that's big enough for all the salsa ingredients.)  Add the chopped cilantro and chopped red onion and stir to combine.

For tacos, cut iceberg lettuce heads in half and wash in salad spinner if needed.  Peel off two pieces of lettuce and fill with a scoop of chicken mixture and a scoop of avocado salsa.  Eat tacos with your hands.  ENJOY!!

Recipe found at:  KalynsKitchen.com