Antioxidant Power Plate
- 5 cups baby Kale & Spinach Leaves (chopped)
- Cucumber (peeled & chopped)
- 2 stalks Celery (chopped)
- 1 cup Blueberries
- 1 Beet (peeled and chopped into matchsticks – you can also use canned beets)
- ½ Avocado
- 1/4 cup Pumpkin Seeds
- 1/4 cup Extra Virgin Olive Oil
- 1 ½ Lemon (medium, juiced)
- 1/2 tsp Dijon Mustard
- Salt & Pepper
- On a large plate, arrange the greens, cucumber, celery, blueberries, beets, and avocado in a circular pattern. Sprinkle the pumpkin seeds on top.
- In a mason jar, combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Shake well.
- Before serving, pour dressing over the salad and toss well. Enjoy!
Soften the kale leaves prior to plating by drizzling with a bit of olive oil and squeezing and massaging the oil into the kale. This helps to break down the structure of the cell walls and makes the kale more enjoyable to eat. As shown in the steps below 1) drizzle oil 2) massage kale 3) softened kale that is easier and more enjoyable to eat.
Healthy Berry Crisp
- 1/4 cup Coconut Oil
- 4 cups mixed berries (fresh or frozen)
- 1 1/2 cups Almond Flour
- 1 cup Pecans (chopped)
- 1/4 tsp Salt
- 1/4 cup Maple Syrup
- 1 tbsp ground flax seed
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Preheat the oven to 350ºF and grease a pie pan with a bit of the coconut oil.
- Spread the berries in the pie pan. Combine remaining ingredients in a bowl. Mix with your hands or a spatula and crumble over the blueberries.
- Bake for 30 minutes until golden brown and berries are bubbling. Let cool before serving.
Berry Chia Pudding
- 1/4 cup chia seeds
- 1 cup unsweetened coconut milk from the can
- ¼ tsp vanilla extract
- 1/8 tsp ground cinnamon
- ½ cup fresh blueberries
- Handful chopped walnuts
- shredded coconut for topping
- Place whole chia into a bowl and add the coconut milk, vanilla, and spices and mix well.
- Let sit for at least 10-15 minutes or overnight in the fridge
- Top with the blueberries, walnuts, and coconut