Our Sweet Summertime 2 week Challenge is officially over and we have been blown away by the results! Here at CCN we are never about the quick fix weight loss, rather focusing on health as a whole. And our challenge participants' results are no different.
"I’m sleeping better, I have more energy and no more afternoon slumps, and most importantly, I haven’t been binge eating out of boredom! This was my very first challenge and although I’m sad it’s over, I know it won’t be my last!"
"The food this challenge was amazing!!!! Everything I made was delicious and will be made on repeat this summer."
"This challenge has made me feel HEALTHY both physically and mentally. I feel like I have more energy throughout the day and like I can get up in the morning ready to seize the day..."
"I went in to this with wanting to just lose weight, and even though I did accomplish that goal I feel that I came out of this 2 weeks with a much bigger appreciation for this lifestyle."
Even though our initial group is finished, it's still not too late to join us and go at your own pace! In fact, we have several challenge participants who are just getting started this week! If you're still on the fence, here's another one of our favorite recipes from this challenge.
Mediterranean Falafel Power Bowl
Oven Baked Falafel
Serves 3-4 (2-3 falafel patties per serving, depending on size)
For the Falafel:
¼ red onion
1 cup baby spinach
½ cup fresh parsley
¼ cup fresh cilantro
1 clove garlic
3 Tablespoons hemp seeds
1 Tablespoon tahini
1 teaspoon cumin
¾ teaspoon sea salt
¼ teaspoon red pepper ﬂakes (optional)
Juice of ½ medium lemon
1 (15-ounce) can chickpeas, drained and rinsed
For the Lemon Tahini Sauce:
2 Tablespoons tahini
1 Tablespoon fresh lemon juice
1–2 Tablespoons ﬁltered water (to desired consistency)
½ teaspoon maple syrup
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Add all ingredients except chickpeas to the bowl of a food processor and pulse until completely shredded and well combined. Add in chickpeas and pulse until they are smoothly blended in. Portion out 1-2 Tablespoons of the chickpea mixture and form into 8 small patties using your hands. Place patties on your prepared baking sheet and bake for 25-30 minutes. Combine the ingredients for the sauce in a small Mason jar. Seal the jar and shake well to combine. Add more water to achieve desired consistency, if needed.
½ cup cauliﬂower rice (cooked or raw)
Multi colored bell peppers, sliced
Big handful baby arugula or baby kale greens
¼ cup purple cabbage, shredded
4-5 pitted Kalamata olives
Red onion, thinly sliced
¼ cup avocado slices, sprinkled with hemp seeds
1 Tablespoon drizzle lemon tahini sauce