Breakfast
SWEET ‘ N ’ SALTY BREAKFAST BOWL BLUEBERRY PROTEIN PANCAKES
SWEET INGREDIENTS :
• ½ cup oatmeal
• 1 Tbsp almond butter
• dash cinnamon powder
SALTY INGREDIENTS :
• 2 eggs , scrambled
• pinch of Himalayan salt & pepper
INSTRUCTIONS : Place a skillet on medium heat , lightly oil and scramble two eggs . Add a dash of salt and pepper and lightly sprinkle with feta cheese . Remove from pan and place on one half of a large bowl . Cook oatmeal in a separate bowl . Once cooked , stir in almond butter , top with cinnamon and scoop onto other half of egg bowl . Top the oatmeal with fresh berries and sprinkle fresh rosemary on eggs . Drizzle honey in a zig-zag motion over both oatmeal and eggs . Serve right away and enjoy !
Lunch
INGREDIENTS :
• 1 cup gluten-free pancake mix
• 1 scoop Garden of Life Raw Protein Vanilla
• ¾ cup almond or rice milk , unsweetened
• 1 Tbsp honey ( optional )
• 2 tsp cinnamon
• 1 egg , beaten
• 1 Tbsp Garden of Life Golden Flax
• ½ cup blueberries
• 2-3 Tbsp Garden of Life Coconut oil
INSTRUCTIONS : Mix together all ingredients except blueberries . Fold blueberries into batter and heat a skillet . Place ½ Tbsp . of coconut oil into skillet and pour about ¼ cup of batter for each pancake . Cook each pancake about 2-3 minutes on each side . Serve with monk fruit maple syrup , raw honey , or maple syrup .
EASY KALE SALAD
SALAD INGREDIENTS :
• 1-2 bunches of kale
• 1 Tbsp olive oil
• ½ cup chopped pecans , pine nuts or slivered almonds
• ½ cup currants , raisins , cranberries or pomegranate seeds ( optional )
• ¼ cup thinly sliced red onion ( optional )
• 1 avocado , cubed
• salt and pepper
INGREDIENTS FOR THE DRESSING :
• 3 Tbsp olive oil
• juice of 1 lemon
• 1 Tbsp Dijon mustard
• 1 Tbsp monk fruit sweetener
• 1 Tbsp Garden of Life Chia seeds
I AM CONTENT GREEN MINESTRONE
INGREDIENTS :
• 6 cups vegetable broth
• 1 fennel bulb , chopped
• 1 leek ( white and pale green parts only )
• 1 cup chopped yellow onion
• 3 celery stalks , chopped
• 2 garlic cloves , finely chopped
• 1 cup green beans , chopped
• 1 cup frozen peas
• 1 cup frozen spinach
• 2 carrots , peeled into ribbons
• 1 tsp sea salt
• ½ tsp pepper
• 1 scoop Garden of Life Raw Organic Meal Unflavored
• parsley for garnishing
INSTRUCTIONS : In a large pot , add olive oil and turn heat to medium . Add in chopped onions , leek , fennel , celery and garlic and cook for about 7 minutes . Add in remaining ingredients and let soup cook on a low simmer for at least 30 minutes . Garnish with chopped parsley .
INSTRUCTIONS : Whisk together dressing ingredients and set aside . Remove stem from kale , chop and place in large bowl . Drizzle about 1 tbsp . of olive oil and a dash of salt and pepper onto kale and massage down using your hands ( you can substitute ½ avocado for the olive oil if you want ). Combine all salad ingredients together into the large bowl of kale . Drizzle dressing over salad and toss until everything is well mixed . Serve immediately or store in refrigerator for up to three days .
Extraordinary Health ™ • Vol 40 43