Saturday, Aug. 29

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Dave Owens, The Garden Guy
Contact Dave at, or visit 

Crazy Jim's Restaurant 
4041 N. 15th Avenue Phoenix,
85015. 602-264-4777

“Chicken Picado Pita” with a side salad.
Pita Bread (ours is homemade but they can be purchased a several local grocery
Diced chicken breast
Sliced onions
Sliced green peppers
Sliced jalapeños
Olive oil to cook
salt and pepper to taste
side salad of your choice
We will also be taking a few entrees pre made. Those will be:
Crazy Salmon Salad with homemade pita
Gyro Feta Salad with homemade pita
Gyro Feta Pita with homemade pasta
Steak Sub with a side salad.
Homemade Hummus with pita bread

Van Dyke Laser & Skin
5206 N. Scottsdale Rd. 
Paradise Valley, AZ 85253

Larry F. Waldman, Ph.D., ABPP; 

Girls Golf Day
September 5th 
Papago Golf Course
5595 E Moreland St. 
Phoenix, AZ 85008

Making Healthy Lunches with veggies
Active Mind & Body 
Facebook: active mind & body 
Instagram: jasonsani (recipes and tips) 


Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian 

1 1/2  2 Scoops of Chocolate Pea Protein 

3 Large Tablespoons of coconut oil (melted) 

3-4 drops of Peppermint oil 2 Tablespoons of Chia Seeds Directions: 

Melt 3 Tablespoons coconut oil and mix in Protein, Chia seeds, and peppermint oil. Stir together until in thick liquid consistency. Pour into cookies or flat layer on parchment paper or Silicone baking mat. texture should be similar to a pancake mix or slightly thinner. Add liquid coconut oil if mix becomes to thick. Place in freezer for 5-10 minutes. Break up in desired shape and store in container. Makes 4-6 Servings 

Try adding in crunchy extras such as: Cacao nibs, pecan or other nut pieces 


Apples and Almond butter are the perfect snack with antioxidants, fiber and protein & good fat from almond butter.  


Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian 

Makes 1 Serving 




(Note: Use all organic, fresh ingredients if possible) 

1 cup fresh spinach (or 1/2 cup if using frozen) 

1 cup unsweetened organic almond milk (or non-dairy milk of choice) 

1 cup fresh or frozen blueberries 

1/2 medium frozen banana (can freeze 1/2 portion in slices ahead of time) 

1 Tbsp ground flaxseed 

2 tbsp almond butter or nut/seed butter of choice Topping: 

1 tbsp finely ground coconut flakes (optional) 

1/4 tsp ground cinnamon 


Pour milk into the blender first (this keeps things from sticking), then add in spinach, blueberries, banana, nut butter, and flaxseed. Can add 2-3 ice cubes for a colder "smoothie." Blend until smooth. Pour into your kids favorite mug, glass, or to-go cup! 

Extra: You can add a scoop of a healthy protein supplement for more consistency and added protein 


Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian  

Same recipe for both 

Servings: 3-4 pancakes or 6 muffins 

1 Scoop Pea or Plant Based protein 

¼ Cup Coconut flour 

3 Eggs 

¼ Cup Coconut or Almond milk 

1 Banana 

1 Tsp Cinnamon Directions: 

Combine ingredients in small blender or mixing bowl.  

Pancakes: Pour over oiled and heated skillet at medium heat  Cook for 1-2 mins on each side. 

Muffins: Preheat oven to 375 and put non stick oil in trays. Layer with mix and bake for 12-15 mins Toppings: Sugar-free syrup, almond butter, or protein frosting 

Protein Frosting: 

2 Tbsp Flavored protein powder 

1 Tbsp nut butter 

¼ Cup Coconut or almond milk 

½ banana 

Blend ingredients together like a thick smoothie and top muffins or pancake. 

Cauliflower Fried "Rice" 

Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian  

This is a great dish that fools most into thinking that they are eating fried rice. Rice is a great opportunity to sneak in some leafy greens like spinach.  

Serves 4 to 6 

1 medium head cauliflower 

2 large eggs (optional) 

1 tablespoon minced ginger 

3 cloves garlic, minced 

1/4 cup cashews, almonds, or other nut 

2 to 3 tablespoons soy sauce alternative (I like coconut aminos) Directions: 

Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice." Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. Use or serve immediately, or refrigerate the couscous for up to a week. 

More recipes and nutrition information at: 

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