Octane Cold Brew Growler

Experience the bold and rich flavors of Octane's Cold Brew straight from the growler. This recipe is perfect for coffee enthusiasts who appreciate the convenience of having their favorite cold brew coffee at hand.

Ingredients:

• 1 growler of Octane cold brew coffee
• Ice cubes optional
• Sweetener of your choice optional

Instructions:

Start with a coffee mug or glass that is clean and empty

You can make the coffee colder by adding ice cubes to the glass

Fill the glass to the level you want with Octane cold brew coffee from the growler

If you like your cold brew sweet, add the sugar or sweetener of your choice and stir it in well

You can drink your Octane Cold Brew right from the growler or pour it into a travel cup to take with you

Raw Vegan Protein Brownie Bites

These raw vegan brownie bites are full of protein, so you can eat them as a snack or dessert without feeling bad about it. They're simple to make and don't need to be baked!

Ingredients:

• 1 cup almonds
• 1 cup dates, pitted
• 1/4 cup cocoa powder
• 2 tablespoons vegan protein powder
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a food processor, pulse almonds until finely ground

Add dates, cocoa powder, vegan protein powder, maple syrup, vanilla extract, and salt to the food processor

Process until mixture sticks together and forms a dough-like consistency

Scoop out small portions of the mixture and roll into bite-sized balls

Refrigerate for at least 30 minutes before serving

Colorful Quinoa Tabouleh

Quinoa Tabouleh is a colorful, healthy salad that is full of different tastes and textures. The quinoa gives the dish a protein-rich base, and the fresh herbs and vegetables give it a nice crunch. The lemon and olive oil dressing makes it all come together. It's a great side dish or light meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Run cold water over the quinoa several times to clean it

Mix quinoa and water in a saucepan

Bring to a boil, then turn down the heat, cover, and let it cook for 15 minutes, or until all the water is absorbed

Take the quinoa off the heat and let it cool down to room temperature

Put the quinoa that has been cooked, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint in a large bowl

Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and mix everything together by tossing

Put it in the fridge for at least 30 minutes to let the flavors mix

Enjoy! Serve cold

Instant Pot GF Mac and Cheese

Creamy gluten-free mac and cheese made in the Instant Pot with a secret ingredient, nutritional yeast, for added flavor and nutrients.

Ingredients:

• 2 cups gluten-free macaroni
• 2 cups water
• 1 cup shredded cheddar cheese
• 1/2 cup milk of choice
• 2 tablespoons butter or dairy-free alternative
• 1 teaspoon mustard
• Salt and pepper to taste
• 1/4 cup nutritional yeast secret ingredient

Instructions:

Add macaroni and water to Instant Pot

Close lid, set valve to sealing, and cook on high pressure for 4 minutes

Quick release pressure and open lid

Stir in cheddar cheese, milk, butter, mustard, salt, and pepper until cheese is melted

Sprinkle in nutritional yeast, stirring well

Serve hot and enjoy!

Balsamic Lemon Chicken

The sour taste of balsamic vinegar and the bright citrus flavor of lemon work together in this Balsamic Lemon Chicken recipe to make a tasty dish. It's great for a quick dinner during the week or a barbecue on the weekend.

Ingredients:

• 4 chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

In a bowl, mix balsamic vinegar, olive oil, minced garlic, lemon zest, lemon juice, honey, dried thyme, salt, and pepper

Add chicken breasts to a resealable plastic bag and pour the marinade over them

Seal the bag and marinate in the refrigerator for at least 30 minutes, or up to 4 hours

Preheat grill to medium-high heat

Remove chicken breasts from marinade and discard excess marinade

Grill chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the center

Serve hot, garnished with fresh herbs if desired

BBQ Chicken Flatbread Pizza

BBQ Chicken Flatbread Pizza is a quick and tasty meal that has the smoky flavors of BBQ sauce, tender chicken, cheese, and fresh toppings on a flatbread crust that is golden brown.

Ingredients:

• 2 flatbreads
• 1/2 cup BBQ sauce
• 1 cup cooked chicken, shredded
• 1 cup shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup corn kernels
• 1/4 cup black beans, drained and rinsed
• 1/4 cup diced tomatoes
• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 425F 220C

The flatbreads should be put on a baking sheet that has parchment paper on it

Put the same amount of BBQ sauce on each flatbread

Spread out the shredded chicken on top of the BBQ sauce

Add cheese, corn, black beans, red onion, and diced tomatoes on top

Add pepper and salt to taste

After the oven is hot, bake the flatbreads for 10 to 12 minutes, or until the cheese melts and bubbles and the edges are crispy

Take it out of the oven and add chopped cilantro on top

Cut it up, serve it, and enjoy!