Real samples of food and color by ACKitchen.
Amber Griddle - Sweet Potato Pancake
Light, fluffy, and naturally nourishing, this gluten-free and dairy-free pancake is built from simple whole-food ingredients and the subtle sweetness of roasted sweet potato. It’s satisfying without being heavy, balanced without being overly sweet, and versatile enough to serve at any meal - from a clean breakfast to a performance-focused snack or a savory, protein-forward plate. A minimalist, anytime staple that fits seamlessly into an ACKitchen lifestyle.
Print
Pin
Servings: 2 servings
Calories: 350kcal
Ingredients
- 2 cups baked, soft sweet potato skin removed
- 2 each eggs
- ½ cup almond flour
- 2 tbsp ground flaxseed
- 1 tbsp Ceylon cinnamon, ground
- ½ tsp baking powder
- 2 tbsp coconut oil
Instructions
- Blend all ingredients except for coconut oil in a high-powered blender. Let the batter sit for 10 minutes before making pancakes.Warm a skillet over medium heat and melt coconut oil.Ladle 1/4-cup size pancakes into the hot pan. Flip after 90-120 seconds. Top with your favorite berries, maple syrup or fruit.
Nutrition
Calories: 350kcal | Carbohydrates: 42g | Protein: 11g | Fat: 17g | Cholesterol: 94mg | Sodium: 190mg | Potassium: 620mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2300IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2.5mg
Berry Noir - Açai Bowl
A vibrant superfood açaí bowl topped with crunchy nut-and-seed granola, goji berries, and hemp hearts. Gluten-free, nutrient-dense, and naturally energizing—this clean, performance-driven bowl delivers antioxidants, healthy fats, and satisfying texture in every bite.
Print
Pin
Servings: 1 serving
Calories: 640kcal
Equipment
- 1 dehydrator Excalibur
- 1 teflex sheets 2 each
Ingredients
Grain-free Granola
- 4 cups coconut flakes
- 1 cup pecans
- 1 cup walnuts
- 3 tbsp flaxseed
- ⅔ cup dates, pitted
- ½ cup filtered water
- 1 ½ tbsp coconut oil
- 1 tbsp Ceylon cinnamon, ground
Açai Bowl
- 2 each frozen 100% açai packs
- 1 each ripe banana
- ½ cup Grain-free Granola
- ¼ cup berries (dried or fresh)
Instructions
Grain-free Granola
- Put coconut, pecans, walnuts, and flaxseed into a food processor and pulse for 5 seconds. Scrape into a mixing bowl.Put dates, water, coconut oil, and cinnamon into a high-powered blender and blend until smooth. Combine the two mixtures until the dry mixture is evenly coated. Spread evenly onto a dehydrator tray lined with a teflex sheet. Dehydrate at 118 degrees for 4 - 6 hours until dry and crunchy.
Açai Bowl
- Blend acai packs with banana in a high-powered blender. Add to a cereal bowl and top with granola and berries.
Nutrition
Calories: 640kcal | Carbohydrates: 69g | Protein: 9g | Fat: 41g | Sodium: 20mg | Potassium: 1040mg | Fiber: 14g | Sugar: 33g | Vitamin A: 1050IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 3.1mg
Herbal Mosaic - Avocado Quinoa
A bright, herb-driven avocado quinoa tabouli folded with fresh parsley, pea tendrils, and soft-boiled eggs. Clean, gluten-free, and deeply refreshing, this bowl balances creamy textures with crisp greens for a nourishing meal that fits seamlessly into an all-day, performance-focused lifestyle.
Print
Pin
Servings: 2 servings
Calories: 631kcal
Ingredients
- ½ cup Italian parsley chopped
- 1 tbsp yellow onion minced
- 2 tsp garlic minced
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 ½ cups cooked quinoa
- 4 each boiled eggs quartered
- ½ each avocado sliced
- 2 tbsp hemp hearts
- 1 handful pea tendrils (or arugula)
- sea salt
- black pepper
Instructions
- Add parsley, onion, garlic, olive oil, and lemon juice to a mixing bowl and combine. Fold in cooked quinoa and season with salt and pepper to taste.Top with boiled egg, avocado slices, hemp hearts, and pea tendrils.
Nutrition
Calories: 631kcal | Carbohydrates: 34g | Protein: 22g | Fat: 43g | Cholesterol: 372mg | Potassium: 1190mg | Fiber: 6.5g | Vitamin A: 2925IU | Vitamin C: 38mg | Calcium: 195mg | Iron: 4.5mg
Coastal Pearl - Wild Sea Bass
Wild sea bass served in a silky green spinach soup brightened with lemon and naturally thickened with yams—no cream, no butter. Clean, coastal, and nutrient-dense, this light yet satisfying dish delivers depth, freshness, and modern performance nutrition in every bite.
Print
Pin
Servings: 2 servings
Calories: 252kcal
Ingredients
Poached Wild Sea Bass
- 3 cups filtered water
- ¼ cup fennel chopped
- 3 cloves garlic
- ½ each lemon, peel only
- 1 tsp sea salt
- 2 filets wild sea bass pin bones removed
Spinach Soup
- 2 cups filtered water
- 1 cup white yams, peeled chopped
- ¼ cup yellow onion chopped
- 3 cups baby spinach
- 2 tbsp lemon juice
- ¼ cup Italian parsley picked
- 5 each mint leaves picked
- sea salt
- black pepper
Instructions
Poaching Wild Sea Bass
- In a medium size saucepan bring water, fennel and garlic, lemon peel, and salt to a simmer for 10 minutes. Reduce to a low simmer, place sea bass in and cover. Poach for 8-12 minutes until fully cooked. Gently remove fish and pour poaching liquid into a blender.
Making Spinach Soup
- In a small saucepan bring water, yams and onion to a simmer. Cover and cook until yams are tender, 10-12 minutes. Pour this into a blender with poaching liquid and blend until smooth. Add spinach, mint, parsley, salt and pepper and continue to blend until smooth. Pour into a soup bowl and place fish inside.
Nutrition
Calories: 252kcal | Carbohydrates: 25g | Protein: 29g | Fat: 3g | Cholesterol: 85mg | Sodium: 115mg | Potassium: 1160mg | Fiber: 4.5g | Vitamin A: 3570IU | Vitamin C: 63mg | Calcium: 67mg | Iron: 1.8mg