Breakfast Greens & Fruit Smoothie

Start your day with this fruit and greens smoothie recipe.

Ingredients:
2 cups baby spinach, kale, Swiss chard , or arugula
1 banana, sliced
1 McIntosh apple, peeled, seeded and chopped
½ Pear, peeled, seeded, and chopped
10 Strawberries, halved
1 cup Coconut Water
1 tbsp fresh squeezed lemon juice

Directions:
Add all the ingredients to the blender and blend for 2 – 4 minutes. Add 2 to 4 ice cubes, if desired and blend again. Serves 1

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Cauliflower Soup with Sauteed Brussels Sprouts

I’ve made this cauliflower soup several times, it’s a creamy smooth wonderfully tasting soup that’s topped with Sauteed Brussels Sprouts.

Ingredients for Cauliflower Soup:
1 tbsp diced onion
4 cloves garlic, minced
2 tbsp olive oil
5 cups chopped cauliflower
2 cups chicken broth
Salt
1 tbsp sherry vinegar

Ingredients for Sauteed Brussels Sprouts:
1 tsp olive oil
1 tsp coconut oil
1 tbsp diced onion
2 cloves garlic
2 cups Brussels sprouts, cleaned and thinly sliced with knife
1/8 tsp celery salt

Directions for Cauliflower Soup:
In a large saucepan, heat olive oil over medium heat. Add the onion and garlic, saute for 2 minutes. Add the cauliflower to the onion and garlic mixture in the saucepan, reduce the heat to low, and sprinkle with salt, saute for about 5 minutes, stirring occasionally.

Add the broth and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the cauliflower is tender. Remove from the heat. Using a blender (I used a nutri-bullet), puree the soup. Stir in the sherry vinegar and season with salt.

Directions for Sauteed Brussels Sprouts:
In a small non-stick skillet, heat the olive oil and coconut oil. Add the garlic and onion, saute for 1 minute. Add the Brussels sprouts and celery salt. Stir well. Cook for about 5 minutes, or until the Brussels sprouts are tender.

Serve the soup topped with the sauteed Brussels sprouts.

Adapted from http://28cooks.blogspot.ca

http://28cooks.blogspot.ca/2010/11/creamy-cauliflower-soup-with-shredded.html

 

Mango Avocado Salad

This summer enjoy this quick and easy, light and refreshing salad. It makes a perfect snack or side dish that can be served with fish or pork. This salad won’t stay fresh for a very long period of time, so I always prepare it just before I’m ready to serve it.

Ingredients:
2 ripe mangoes, peeled, pitted, and cubed
1 large avocado, peeled, pitted, and cubed
1 tablespoon fresh lime juice
2 tsp olive oil
1/2 tbsp parsley flakes

Directions:
Peel, pit, and cube the mangoes and avocado. Mix the mango, avocado, lime juice, parsley, and olive oil together in a bowl and serve immediately. Makes 2 to 4 servings.

Bison Meatballs

These meatballs are great as an appetizer, or served with salad and/or sauteed vegetables for a complete meal.

 

Ingredients:
1 pound ground bison
2 tbsp red onion, finely chopped
1 small sweet potato, finely shredded
1 clove garlic, minced
1 egg (omit for AIP)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper (omit initially for AIP)
1/2 teaspoon ground paprika (omit for AIP)
1/2 tbsp parsley flakes

Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Place all the ingredients in a large bowl. Using your hands, mix until everything is evenly combine. Using a melon-baller, scoop the meatballs onto the prepared baking sheet. Then put baking sheet in preheated oven and bake for about 25 to 30 minutes or until meatballs are cooked through.