Combine all ingredients in a nonreactive
bowl and refrigerate 2 to 4 hours to blend
;avors. Serve with tortilla chips or saltine
crackers. Makes 6 to 8 servings.
*Item #37511
2 cups Trapper’s Creek
Smoked King Salmon, *
;aked or minced
Juice of 2 oranges, or
½ cup fresh or prepared
orange juice
¼ cup lemon juice,
fresh or bottled
1 tablespoon red chili
pepper ;akes or 1 fresh
jalapeño pepper,
or parsley, optional
Tortilla chips or
saltine crackers
King Salmon Ceviche
Carıbbean-Style
Trapper’s Creek
Line a baking sheet with waxed paper.
In a large saucepan over medium heat, bring
coconut palm sugar, almond milk, coconut oil
and cacao to a boil, stirring occasionally. Let
boil for 1 minute. Remove from heat. Add hemp,
crushed peanuts, oats, PB;t, vanilla and salt,
and stir thoroughly to combine.
Drop heaping teaspoonfuls of the mixture onto
the prepared baking sheet and gently ;atten with
your palm or large spoon. Place in refrigerator
until cooled and ;rm, approximately 30 minutes.
Refrigerate in an airtight container for up to 3 days.
Makes 36 servings.
*Item #1054222
2 cups coconut palm sugar
½ cup almond milk
¾ cup extra-virgin
coconut oil
¼ cup cacao
½ cup hemp hearts
½ cup crushed peanuts
3 cups old-fashioned
rolled oats
1¼ cup BetterBody Foods®
Organic PB;t®*
1 tablespoon vanilla
½ teaspoon sea salt
Chocolate Organic
No-Bake Cookies
BetterBody Foods & Nutrition
N
W
Sicilian Tuna Soup
Chicken of the Sea
2 tablespoons olive oil
1 small onion, peeled and chopped
4 garlic cloves, minced
1 small zucchini, trimmed
and sliced
1 crookneck squash, trimmed
and sliced
2 14.5-ounce cans Italian stewed
tomatoes, undrained
2 15-ounce cans low-sodium and
low-fat chicken broth
Heat olive oil in a large saucepan, over medium heat. Add onion and garlic, and
sauté until tender. Add squashes and sauté 2 minutes longer. Stir in tomatoes,
broth, oregano, pepper and basil. Cover and bring to a boil. Reduce heat and
simmer for 10 minutes.
Stir in beans, tuna and pasta. Cook until heated through. Top with cheese, if
desired. Serve immediately. Makes 6 to 8 servings.
*Item #938275
½ teaspoon dried oregano
½ teaspoon coarsely ground
black pepper
¼ cup chopped fresh basil
1 7.5-ounce can cannellini beans,
undrained
2 7-ounce cans Chicken of the Sea
EZ-Open Solid White Albacore Tuna
in Water,* drained
½ cup cooked small pasta shells
Shredded Parmesan cheese, optional
