I hope your Memorial Day weekend is going great. Maybe you are hosting a BBQ party or just simply enjoying the extra day off. I'm going to a pool & BBQ party with my boys tomorrow and frankly can't wait to relax in the sun with a good drink or two! But of course I want to make up for it and clean my body up before poisoning with beer tomorrow. So today I'm having a detox drink that my husband would put in the "horse food" category and the only way he would drink it would be overloaded it with Vodka. I, on the other hand enjoy the freshness of it and could drink it all day long.
I used what ever I found in the fridge but you can substitute kale, spinach, pears or what ever you can find. Pineapple contains digestive enzymes that are good for you. Mint and ginger will help with digesting and fennel is an excellent source of vitamin-c and fiber plus adds that liquorish kick to your healthy cocktail. I make mine in a Cousinart juicer that I absolutely hate to wash after. But it is always worth it! If it is tasting too healthy for you, add extra apple or strawberries. Cheers!!
1 cup of chopped pineapple
1/2 of english cucumber with skin
1 lemon without skin
1 apple cut in quarters with skin on
bunch of mint leaves
Trimmings from one fennel bulb
Trimmings from couple of baby beets
Piece of ginger root
About 2 pieces of celery sticks
Clean all of your fruit and veggies, peel the lemon and cut up your apple, cucumber and celery. Put all of your good stuff through the juicer on high speed. It will not look that good but I can assure you it will taste great. Mix it up and enjoy.
So I'm not sure about what type of weather you are having, but it is looking pretty gloomy for the long weekend here. Not really in mood for firing up the grill but thought of making something healthy and also yummy. I came up with this coconut walnut baked kale chip recipe. Kale has been know as one of the super foods and I happen to like that family. Yes, I'm one of the lucky people who salivate over quinoa and get excited with discovery of a Dinosaur version of kale. But don't forget I get as excited when pouring a glass of wine or tasting a Red Velvet Cake. I'm just a believer that you can have it all!
Unfortunately my family doesn't share the same taste with me and I have been called couple times "The one with appetite of a horse"...and so I hope that there are more of you out there who I can share the passion for some "horse food" with. I used the leftovers as a crunchy topping on my dinner salad and must say that it was delicious too.
1 bunch of kale
2 Tbsp melted coconut oil
2 Tbsp of finely chopped walnuts
2 Tbsp of natural coconut flakes
For extra amount of Omega-3's I sprinkled it with a some chia seeds! They added extra crunch.
Preheat an oven to 350F.
Line your cookie sheet with parchment paper.
Wash your kale under cold running water. You can use your salad spinner to get the water out and just lay it out on the kitchen towel for little bit to make sure the leaves are dry. Melt the coconut oil. With a knife or kitchen shears carefully remove the leaves from the thick stems. Tear into bite size pieces.
Put the dry kale in a bow and drizzle with melted coconut oil. Mix in the walnuts pieces, coconuts and don't forget the chia seeds if you like. Spread it in one layer on the prepared cookie sheet and bake until the edges are brown but not burned for about 10-15 mins.
Let the chips cool off and please enjoy the Super Food Snack as much as a horse would!
Not sure about you but I have been enjoying these nice summery days lately. Watching the sun rays going throw my veggie garden makes me want to eat nothing but fresh foods; yeah and drink some crisp Chardonnay! I love to eat fish and this is my favorite recipe. Based on Better Homes and Gardens, but I changed it up a bit. So easy to make; the salad can be made a day ahead but I think it tastes better the day of. Feel free to add what ever your pallet desires or what ever you have left in your fridge. Here I added some cucumber that my son left on his plate. It really takes about 40 mins to make and I hope that this will become your summer staple too.
1 1/2 cups of corn (canned, frozen or cooled fresh)
1/3 cup chopped sweet bell pepper
1/4 cup fresh chives thinly chopped
3 Tbsp fresh basil thinly sliced
2 Tbsp of agave syrup
3 Tbsp of fresh squeezed lemon juice
pinch of salt
1 1/2 cups of fresh blueberries
4 Piece of Salmon about 4-5oz
2 Tbsp finely shredded lemon peel
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground fresh pepper
1. For corn salad, combine corn, pepper, chives, basil
agave syrup, lemon juice and salt. Add blueberries and toss
gently to combine.
2. Put the piece of salmon on nonstick baking dish.
Sprinkle it with salt, lemon peel, cumin and black pepper.
I like to add a bitt of grape seed oil for extra moisture!
3. Pre-heat oven and bake on 400F for about 20-30mins
according to the size of your fish.
4. Serve it on a bed of quinoa topped with corn salad.