Whether you’re a student, a 60-hour work-weeker, a full-time mom or anywhere in-between, fall is a mental reset button. Summer’s over and the cooler air blows in alongside a different, less relaxed mindset. One that reminds you it’s time to buckle down and focus on goals you’ve set for yourself. And we believe the key to happy and successful work is a properly fueled body and soul. You gotta admit: it’s easier to get crackin’ when you have a little edible motivation.
This fall, we’re teaming up with people and brands who share this vision. And since we can’t think of anything better than helping others find their flavor, we’re giving away some lunch boxes packed full of awesome snacks to give your body and brain the power to get you there. Each snack is delicious on its own (like, seriously… we’re hooked), but we’re joining forces to up your nibbling potential. Think of it as one of those “1 week of outfits with 4 closet staples” fashion mag posts. But way more delicious, ‘cause your wardrobe is from Bai, Purely Elizabeth, Emmy’s Organics, Wild Friends, Square Bar, and Essentially Coconut.
Coconut Cookie Dough Overnight Oats
Serves 1
- ⅓ cup old-fashioned rolled oats
- 1 tbsp chia seeds, ground
- 1 cup Bai Molokai Coconut
- ½ cup plain greek yogurt
- ¼ tsp vanilla extract
- ½ tsp cinnamon
- Optional: sweetener
- 1 Cocoa Coconut Square Bar
- 2 tbsp Purely Elizabeth granola
Directions
Combine all ingredients except for Square Bar and Purely Elizabeth granola in a single serve container and allow to set overnight in the fridge. In the morning, break Cocoa Coconut Square Bar into small pieces (like the size of the chunks in cookie dough ice cream) and mix into oatmeal. Top with granola and your other favorite goodies.
Clean Eating Mini Nice Cream Sandwiches
Serves 1
- 2 Emmy’s Organics macaroons
- 2 tbsp Purely Elizabeth granola
- 1 frozen banana
- 1 tsp vanilla extract
- Optional: sweetener
Directions
Blend frozen banana, vanilla extract, and sweetener (if desired) in a food processor until smooth. Place in the freezer to firm up slightly. Flatten macaroons with a rolling pin to roughly a ¼ inch thickness. Top one cookie with the banana nice cream and top with remaining cookie. Smooth sides of the sandwich, and roll in granola like a wheel so it adheres to the nice cream. Wrap with wax paper or plastic wrap, and place in the freezer to firm up. Once ready, dive in face-first to reward yourself for patiently waiting.
No-Bake Coconut Butter Cups
Makes about 10 mini cups
Outer Layer
- 4 ounces Essentially Coconut coconut butter
- 1 tbsp extra virgin coconut oil, melted
- Optional: sweetener/flavoring
Filling
- ¼ cup (2 packets) Wild Friends nut butter
- Optional: sweetener
Directions
Line a mini muffin tin with mini muffin/cupcake liners. Combine Essentially Coconut coconut butter and melted coconut oil in a food processor until smooth. This can take a few minutes- you’re looking for a perfectly smooth texture. If a smooth consistency isn’t achieved, add more melted coconut oil. Mix in sweetener or flavoring if desired. Spoon in about half a tablespoon of the coconut mixture into the bottom of each liner and flatten. Allow to cool slightly. Place about 1 tsp of Wild Friends nut butter on top of the coconut mixture. Top each cup with remaining coconut mixture, again about ½ tbsp each. Place in fridge or freezer to set. Once hard, keep in a sealed container in the fridge until ready to enjoy.
