Lo Cal Meatloaf   2lbs Bison  2/3c salsa 1tbs onion & garlic powder (each) 1/2c Ketchup sea salt & pepper to taste   Mix ingredients together, form into a log on sheet pan.  Top meatloaf with more ketchup and bake 350 for 35-45mins.   NOTE: Bison meat is about 1/2 calories and fat than beef.  NO oils and NO butter. Amazing flavor with a portion of the calories. Pink Lemonade 1 Apple 2 Lemons 2 Carrots Handful of Red Grapes  Increase the number of apples if you like sweeter drinks. Or you can also add a tablespoon of Splenda. Makes 12-16oz of juice (can be stored up to a day in thermal container in fridge)

Spicy (after workout) 1 Apple (Gala) 1 Lemon 3 Stalks of kale 1 in cube of Ginger 1/2 lb carrots 1 Red Bell Pepper 1 Grapefruit Makes 20oz of juice (1 serving) NOTE: Ginger is said to have anti inflammaory properties Helps delay fatigue, and boost recovery!  Finish that workout right!

Edemame & Red Potato Salad 16oz bag of soy beans (frozen) 1 red bell pepper sliced (jullian) 3 baby red potatoes (sliced 1/2in thick) 1 cup cherry tomates (halved) 1/4c balsamic vinegar Sea salt & pepper to taste Bring water to boil and add soy beans (edemame) and red potatoes. Cook for 3-5 minutes until potatoes are fork tender.  Drain and cool.  Add sliced red pepper, halved cherry tomates, salt, pepper and vinegar in bowl.  Toss to coat and serve. Portion size 1 cup Serves 3-4 (spice up that normal salad)   Calories: 319                Fat: 9g                  protien: 7g

Green Lemonade 2 Apples (Fuji) 1 Lemon (to taste) 3 Stalks of Kale 1 Head of Lettuce (Romaine) To decrease the desity of juice add water. Makes 12-16 oz of juice (can be stored up to a day in thermal container in fridge)

Granola Bars   2 cups Rolled Oats (real Oatmeal) 2 cups Puffed Corn Flakes (Cereal no sugar added) 1/4 cup Almonds 1/4 cup Walnuts 1/4 cup Golden Raisins 1/4 cup Dried Cherries 1/2 cup Honey (locally grown if can) 1/3 cup Brown Sugar Pinch salt Preheat oven at 350. Place all dry ingredients (rolled oats, puffed corn, almonds, walnuts, raisins, cherries) in glass bowl.  Heat up in samll sauce pan honey, brown sugar and salt until melted together.  Place melted mixture over the dry ingredients and mix to coat. In a buttered glass baking dish place mixture and press out firmly.  Place in oven 25-35 minutes or until top is lightly brown.  Allow to cool completely before taking out of dish and cutting into small 2''x2'' squares. Makes 12-16 squares (can be stored in container for up to a week)

Fruit & Nut Raw Food Bar 1 cup Cashews 1/2 cup Pecans 1/2 cup Dates (dried or fresh) Place nuts (cashews, and pecans) in food processor and pulse 5-6 times.  Empty processor and place dates (take pits out) and pulse until becomes a paste. By hand start to incorporate nuts and dates together until totally combined.  Place on wax paper and flatten out to about a 1/2 inch sheet.  Place in refrigerator to cool for about an hour.  Cut into 2 x 3in squares and enjoy. Makes 8-12 squares (can be stored in container for up to a week)

Veggie Medly 1 Gala Apple (more for sweetness) 1 Tomato 1 Head of Romaine 1/2 Cucumber 1 Lemon 1 lb of Carrots or 1 Red Bell Pepper 1/2 Grapefruit 1 in Cube of Ginger   Makes 20oz (one serving) A Salad in a Glass.