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Trainer recipes make some good eats for the holidays

When Zenergy trainers come together, food is not only discussed but loved. Even though the holidays may be coming to an end, these recipes can be tried year-round and can help get one back on track. Got one last gathering for New Year's Eve or one more friend's house for dinner?  Give yourself and guests a break with delicious but healthy ideas from the these Zenergy trainers.

Margie Cooper will make you the life of the party with zucchini chips—with little guilt and good health in mind. From www.mywholefoodlife.com, these are vegan, gluten free and paleo. What’s not to like?

1 zucchini, sliced thin (1/4 inch max)
2 tbsp coconut oil
1 tsp sea salt

Preheat oven to 215 degrees.
Lay slices on greased or lined baking sheet, brush with oil and sprinkle with salt.
Bake for 2 hours, turn over halfway through cooking.

In a dehydrator, set the temp at 135 and bake 4 hours.

• 1½ cups almond flour                ¼ cup Greek plain yogurt   
• 1½ teaspoons baking soda        ¼ cup coconut oil, melted  
• ¼ cup raw cacao powder            1 teaspoon vanilla extract  
• 2 teaspoons ground cinnamon    3 tablespoon raw honey   
• ¼ teaspoon of salt                       1 teaspoon apple cider vinegar  
• 1 cup zucchini, finely grated         ½ cup pecans, chopped   
• 1 large egg at room temperature   ½ cup chocolate chips   

Instructions:
1. In a bowl, mix the almond flour with baking soda, cacao powder, ground cinnamon and salt.
2. In a separate bowl, beat the egg then mix in yogurt, coconut oil, vanilla, raw honey and apple cider vinegar. Make sure all is well combined.
3. Stir in grated zucchini, chopped pecans and chocolate chips.
4. Using a rubber spatula, gently mix the wet and dry ingredients together. Do not over mix batter.
5. Spoon the batter into an 8½ x 4½-inch medium loaf pan lined with parchment paper and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 35 minutes.
6. Cool completely on a wire rack before cutting.

Loving zucchini? Katherine Rixon's  BEST Chocolate Zucchini Bread is calling your name.

• 1½ cups almond flour                ¼ cup Greek plain yogurt   
• 1½ teaspoons baking soda        ¼ cup coconut oil, melted  
• ¼ cup raw cacao powder            1 teaspoon vanilla extract  
• 2 teaspoons ground cinnamon    3 tablespoon raw honey   
• ¼ teaspoon of salt                       1 teaspoon apple cider vinegar  
• 1 cup zucchini, finely grated         ½ cup pecans, chopped   
• 1 large egg at room temperature   ½ cup chocolate chips   


Instructions:
1. In a bowl, mix the almond flour with baking soda, cacao powder, ground cinnamon and salt.
2. In a separate bowl, beat the egg then mix in yogurt, coconut oil, vanilla, raw honey and apple cider vinegar. Make sure all is well combined.
3. Stir in grated zucchini, chopped pecans and chocolate chips.
4. Using a rubber spatula, gently mix the wet and dry ingredients together. Do not over mix batter.
5. Spoon the batter into an 8½ x 4½-inch medium loaf pan lined with parchment paper and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 35 minutes.
6. Cool completely on a wire rack before cutting.

Need some more inspiration? Sheridan Brett offers up her Cocoa Butter Balls for a little holiday flavor.

Ingredients:

3-4 tbsp peanut or almond butter
1 tbsp coconut butter
1 tbsp coconut oil
1/2 tbsp maple syrup
1 heaping scoop plain protein powder of choice
1 pinch sea salt
Handful of shredded coconut (optional)

Directions:
1.Combine PB, coconut butter, coconut oil and sweetener in a food processor and blend until
creamy. Add protein powder and sea salt and blend again.
2.Transfer to a bowl and transfer to freezer for 5-10 minutes.
3.Scoop bite-sized handfuls, rolling them in your palms into balls. You can then roll them in the
shredded coconut if you desire. Store in the fridge or freezer.

Enjoy sharing these delicious treats and keeping healthy for  2015.

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