Slender Seven will be partnering up with the Chris4Life Colon Cancer Foundation on March 31st for the 3rd annual Eat4Life fundraising event in Washington, D.C., which showcases colon friendly and cancer preventative foods.

We are excited to share our cookie dough and recipes with health-conscious consumers! See our recipes, created exclusively for the Eat4Life event, with carefully selected ingredients that promote colon health and cancer prevention. 

Fruit & Nut Overnight Oats

Fruit & Nut Overnight Oats

1 cup whole grain rolled oats

1 cup fresh berries

¼ cup Brazil nuts, chopped

2 tablespoons sunflower seeds

2 ½ cups unsweetened almond milk (can substitute low-fat fortified milk)

dash of cinnamon

Combine the whole grain oats, fresh berries, nuts, seeds and dash of cinnamon in a mixing bowl. Pour in the milk and stir to combine (the dry ingredients should be completely submerged). Transfer the oat mixture to a mason jar or tupperware container and place in the refrigerator to soak overnight. Enjoy chilled. Makes 4 servings [Per serving: 240 calories, 16g fat, 21g carbs, 6g fiber, 2g sugar, 7g protein].

Orange Dill Tuna Salad

Orange Dill Tuna Salad

2 cans pole & line caught wild tuna, drained

1 cup celery, chopped

2 tablespoons chopped red onion

1 tablespoon fresh dill, minced

2 tablespoons fresh squeezed orange juice

2 tablespoons low fat plain Greek yogurt

1 tablespoon red wine vinegar

Combine the tuna, celery, red onion and dill in a mixing bowl. Toss to combine with the orange juice, yogurt, vinegar, salt and pepper. Serve over a salad or on whole grain bread. Makes 3 servings [Per serving: 150 calories, 1g fat, 3g carbs, 2g sugar, 30g protein].

Cauliflower Fried Rice

Cauliflower Fried Rice

1 head cauliflower, cut into florets

1 tablespoon sesame oil

1 tablespoon garlic, minced

1 pint mushrooms

1 bunch bok choy, chopped

1 bunch scallions, chopped

2 eggs

Add the cauliflower florets to a food processor and pulse to puree, until the consistency resembles rice. Heat a large skillet to medium-high heat. Heat the sesame oil and add the garlic to sauté. Stir in the cauliflower rice, mushrooms, bok choy and scallions. Cover and cook for 6-8 minutes, stirring frequently to stir fry the vegetables. While the vegetables cook, crack 2 eggs in a separate mixing bowl and whisk with salt and pepper. Pour over the vegetables in the skillet and cook for another 3-4 minutes. Makes 3 servings [Per serving: 160 calories, 9g fat, 15g carbs, 6g fiber, 6g sugar, 10g protein].

Chocolate Hard Shell Sundae

Chocolate Hard Shell Sundae

1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)

1 cup 0% plain Greek yogurt

1 tablespoon organic extra virgin coconut oil

2 teaspoons agave

1 tablespoon unsweetened dark cocoa powder

Divide the berries equally into two serving bowls. Top each bowl with ½ cup plain Greek yogurt. In a small microwaveable bowl, melt the coconut oil for 1 minute. Stir in the agave and dark cocoa powder until smooth. Pour evenly over the two bowls. Place the bowls in the refrigerator until the chocolate “shell” hardens. Makes 2 servings [Per serving: 190 calories, 8g fat, 19g carbs, 5g fiber, 12 g sugar, 13g protein].

Looking to get involved? Learn more at DC followers - participate in the 10th annual Scope it Out 5K race on Saturday, March 22!