Tag: breakfast

  • Beauty fruits

    Beauty fruits

    Beauty fruits

    Fruit recipes to get the glow

    Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?

    Grapefruit and Fennel Salad with Chicken and Avocado

    A riot of textures and flavors, this salad offers something new in every bite.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Dressing
    • ⅓ cup olive oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Salad
    • 4 cups baby arugula
    • 1 Small bulb fennel, cored and shaved or thinly sliced
    • ½ Head radicchio, cored and torn into medium pieces
    • 2 cups cooked chicken breasts or thighs, shredded
    • 1 Ripe avocado, flesh cut into cubes and scooped out
    • 1 Large grapefruit or navel orange, peeled and segmented or sliced
    • ¼ Red onion, thinly sliced
    • 2 tablespoons toasted sunflower seeds
    • 2 tablespoons chopped fresh dill

    Method
     

    1. In medium glass jar, shake to emulsify all dressing ingredients.
    2. In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
    3. Enjoy!

    Whipped Yogurt with Lime and Fruit

    Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup plain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
    • ¾ cup heavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
    • 3 tablespoons honey or maple syrup, plus more for serving
    • ½ teaspoon lime zest, plus more for serving
    • 2 teaspoons lime juice
    • ½ teaspoon vanilla bean paste or vanilla extract
    • Pinch of salt
    • 2 cups fresh fruit such as diced kiwi and mango, blueberries, and cherries, cold

    Method
     

    1. To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
    2. To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
    3. Enjoy!

    Article Provided by Alive Magazine

  • Celebrate National Oatmeal Month with MUSH Overnight Oats!

    Celebrate National Oatmeal Month with MUSH Overnight Oats!

    Celebrate National Oatmeal Month

    with MUSH Overnight Oats!

    Celebrate National Oatmeal Month with MUSH Overnight Oats! Did you know Americans buy more oats in January than any other month in the year? Thankfully with MUSH, you can take your energizing morning breakfast on-the-go, or add them with your favorite fruits and yogurt for a superfood yogurt bowl!

    So why should you eat their cold-soaked oats?

    Great question! Regular oats are coated by something called phytic acid – which acts as a nutrient block, preventing your body from absorbing all of the amazing nutrients found in oats (magnesium, zinc, iron, calcium, etc.). Soaking oats helps remove the phytic acid and allows for better digestion and nutrient absorption – and added bonus, they’re soaked in dairy-free milk so everyone can enjoy them!

    Looking for inspiration? Check out their Instagram account by clicking on the video below!

    Stock up on select flavors of their overnight oats before their sale ends January 31st, 2023!

    References:

    https://aultman.org/blog/healthy-living/national-oatmeal-month-health-gains-with-grains/#/

    https://www.instagram.com/reel/Cj8MpfpP478/

  • Peanut Butter Yogurt Bowl

    Peanut Butter Yogurt Bowl

    Peanut Butter Yogurt Bowl

    The basic recipe consists of peanut butter, yogurt, and maple syrup, but you can get creative with any of your favorite toppings. May we suggest pumpkin seeds, dark chocolate, and your favorite granola? Or consider coconut shreds, sliced banana, and mixed berries. This creamy peanut butter yogurt bowl is perfect for meal prepping during busy weeks. Simply keep the ingredients on hand to make when the craving strikes or you can scale the recipe up and store it in the fridge for up to five days.

    Peanut Butter Yogurt Bowl

    This salty and sweet peanut butter yogurt bowl satisfies every craving! Get ready for your new breakfast or go-to afternoon snack with the goodness of collagen and protein to support wellness and sustain energy.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • ½ cup greek yogurt
    • ½ cup smooth peanut butter
    • 2 tablespoons maple syrup
    • 1 serving Vital Proteins Collagen Peptides
    Toppings
    • Coconut shreds
    • Dark chocolate pieces
    • Granola
    • Banana
    • Berries
    • Peanuts
    • Almonds
    • Honey
    • Pumpkin Seeds

    Method
     

    1. In a bowl, whisk together the Greek yogurt, peanut butter, maple syrup and Vital Proteins Collagen Peptides. Combine until creamy, whipped, and smooth.
    2. Divide into bowls and add the toppings of your choice. Enjoy!

    Recipe Provided by INFRA

  • Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
    Print Recipe Pin Recipe
    Servings: 3
    Course: Breakfast
    Ingredients Method

    Ingredients
      

    • 2 cups old-fashioned rolled oats
    • 1 teaspoon ground cinnamon
    • ½ teaspoon fine sea salt
    • ¾ cup R.W. Knudsen Family Just Tart Cherry Juice
    • ¼ cup R.W. Knudsen Family Organic Apple Juice
    • 1 cup milk
    • 1 large egg
    • ½ apple chopped
    • ½ cup dried tart cherries
    • 2 tablespoons butter melted
    • 1 teaspoon vanilla extract
    Topping
    • ¼ cup old-fashioned rolled oats
    • ⅓ cup sliced almonds
    • ¼ cup firmly packed brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Milk if desired

    Method
     

    1. Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
    2. Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
    3. Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.
    4. Enjoy!

    Recipe Provided by INFRA

  • Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    Cinnamon Apple Chunk Cake

    This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.

    Cinnamon Apple Chunk Cake

    Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
    Print Recipe Pin Recipe
    Servings: 5
    Course: Dessert
    Ingredients Method

    Ingredients
      

    Cake
    • 1 ½ cups flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ½ cup cane sugar
    • ½ cup almond oil
    • 2 eggs
    • 3 tablespoons buttermilk
    • 1 cup chopped apples
    Topping
    • ½ teaspoon cinnamon
    • 1 tablespoon cane sugar
    • ½ cup powdered sugar
    • 1-2 tablespoons milk

    Method
     

    1. Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
    2. In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
    3. In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
    4. Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
    5. Bake 40-45 minutes or until a tester inserted in the center comes out clean.
    6. Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
    7. Enjoy!

    Recipe Provided by INFRA

  • Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    These vegan breakfast tacos are so easy to make, you won’t know what to do with all your new free time, except eat more tacos. Even better? They’re 100% plant-based!

    Print Pin

    Vegan Breakfast Tacos

    Course Breakfast
    Keyword breakfast, tacos, vegan
    Servings 2

    Ingredients

    • 6 tortillas corn or wheat
    • 1 16 ounce bottle of Simply Eggless
    • 3 radishes sliced thin
    • 1 large avocado sliced or cubed
    • ¼ cup cilantro chopped roughly
    • ¾ cup chunky salsa or pico de gallo
    • 1 lime sliced into wedges

    Instructions

    • In a large, nonstick, skillet, scramble the Simply Eggless over medium-low heat until all the liquid is cooked through.
    • Warm the tortillas and divide the scrambled vegan egg between the six tortillas.
    • Top with fillings as desired and serve immediately with wedges of lime.
    • Enjoy!

    Recipe Provided by INFRA

  • Snack Smarter!

    Snack Smarter!

    Snack Smarter!

    Kid-approved snacks

    Smart snacking can mean the difference between feeling energetic or fatigued. Plus, proper snacking can help deliver the nutrients children need to properly develop, both physically and mentally. When your household is craving something sweet or savory to tide everyone over to the next meal, these make-ahead wee-eats will earn you the Snack Master crown!

    Pesto Dip Pepper Poppers

    Sweet baby peppers serve as a nutritious delivery method for this pesto-like dip. You can also spread the dip into celery crevices.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Appetizer, Snack
    Ingredients Method

    Ingredients
      

    • 1 ½ cups cooked or canned navy beans
    • ½ cup soft tofu
    • 1 cup fresh basil
    • 2 tablespoons olive oil
    • Juice of ½ lemon
    • 1 garlic clove chopped
    • ½ teaspoon salt
    • 12 mini bell peppers

    Method
     

    1. In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
    2. Slice off tops of bell peppers and remove seeds inside with either a small knife or your finger. Using small spoon, stuff peppers with dip.
    3. Enjoy!

    PB&J Ice Cream Bars

    This riff on everyone’s favorite childhood sandwich is a delicious snack on a sultry summer day.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Dessert
    Ingredients Method

    Ingredients
      

    • 3 large frozen bananas cut into chunks
    • 1 cup raspberries
    • ⅓ cup peanut butter
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • ⅓ cup unsalted roasted peanuts

    Method
     

    1. Line 9 x 5 in (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 in (2.5 cm) overhang.
    2. In food processor container, place banana; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl; add raspberries, peanut butter, vanilla, and salt; continue blending until creamy. Be careful not to over blend to the point where bananas begin to melt. Pulse in peanuts.
    3. Place banana mixture in pan and spread out into an even layer. If desired, sprinkle some additional peanuts on top. Place in freezer until frozen solid, at least 4 hours.
    4. Using parchment paper overhang, lift frozen block out of pan and, using serrated knife, carefully slice into 8 bars. Store in airtight container in freezer for up to 1 month.
    5. Enjoy!

    Sweet Potato Mini Egg Cakes

    These mini-sized egg cakes offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Breakfast, Snack
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil or avocado oil
    • 1 cup diced yellow onion
    • ½ teaspoon salt divided
    • 2 cups grated sweet potato
    • 2 garlic cloves minced
    • 6 large eggs
    • ¼ cup milk
    • 1 large red bell pepper chopped
    • ½ cup grated parmesean or gruyere cheese
    • 2 teaspoon fresh thyme
    • ¼ teaspoon black pepper

    Method
     

    1. Preheat oven to 375 F (190 C).
    2. In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
    3. In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.
    4. Enjoy!

    Recipes Provided by Alive Magazine

  • Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    If you LOVE mangoes then this recipe is just what you’re looking for. Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re learning how to cut a mango and use them to make a refreshing smoothie that you and your kids will love! Bonus – if you have leftover smoothie, you can turn them into frozen popsicles. Whether you like mangoes fresh or frozen, you’ll always know your snack is nutritious, delicious and will bring you an instant energy boost!

    Print Pin

    Healthy Mango Smoothie

    Course Breakfast, Dessert, Snack
    Keyword breakfast, dessert, Kids, smoothie, snack
    Servings 2

    Ingredients

    • ½ cup frozen banana slices
    • 1 cup fresh diced mango
    • 1 cup frozen mango chunks
    • ½ cup your favorite plain yogurt
    • Pinch of salt
    • 1 teaspoon vanilla extract

    Instructions

    • Place all ingredients in a high-powered blender and puree until smooth. Enjoy served in a tall glass with a straw!

    Notes

    Leftover smoothie makes great popsicles! Just pour into popsicle molds and freeze.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • 6 Easy Breakfast & Lunch Ideas thanks to Christine Waltermyer!

    6 Easy Breakfast & Lunch Ideas thanks to Christine Waltermyer!

    6 Easy Breakfast & Lunch Ideas

    thanks to Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    We’re more than halfway through the first half of this school year! 🤓 What better time to switch up your breakfast and lunch routines. Christine Waltermyer and the Natural Kitchen Cooking School have whipped up 6 easy recipes for us – 3 before-school breakfasts to keep them full until lunch 🧇 & 3 school lunch ideas that your kids will look forward to eating! 🥗

    Easy Before-School Breakfast Ideas

    Print Pin

    Carob Smoothie

    Course Breakfast
    Keyword breakfast, easy, smoothie
    Servings 1

    Ingredients

    • ¼ cup shredded coconut
    • 1 cup water
    • 1 ripe avocado pitted and peeled
    • ¼ cup cooked pumpkin puree
    • dash sea salt
    • 1 heaping tablespoon carob or cacao powder
    • ⅛ teaspoon vanilla powder
    • stevia or honey to taste

    Instructions

    • Place the shredded coconut and water into a blender. Blend on high for a few minutes, scraping down the sides as needed. Strain through a nut milk bag if desired.
    • In the blender, place the milk and all remaining ingredients. Puree until smooth.
    • Optional: Add a scoop of your favorite protein powder or some walnuts to add protein to this smoothie.
    • Enjoy!
    Print Pin

    Carrot Spice Waffles with Maple Almond Butter

    Course Breakfast
    Keyword breakfast, easy, waffles
    Servings 2

    Ingredients

    • ¾ cup almond flour
    • 2 tablespoons coconut flour
    • ½ teaspoon sea salt
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla powder
    • ½ teaspoon pumpkin pie spice or ground cinnamon
    • 2 tablespoons Lakanto monk fruit sweetener with erythritol
    • ½ cup unsweetened almond milk
    • ¼ cup avocado oil or melted coconut oil optional
    • 2 eggs
    • ½ cup shredded carrot

    Maple Almond Butter Topping:

    • ¼ cup almond butter
    • ¼ cup maple syrup

    Instructions

    • In a large bowl, combine the almond flour, coconut flour, sea salt, baking powder, vanilla powder, pumpkin pie spice, and monk fruit sweetener. Whisk to blend together.
    • Add the almond milk and optional avocado oil if using. In a small bowl, beat the eggs, then add them to the almond flour mixture. Stir well. Add the shredded carrot and fold in gently.
    • Preheat the waffle iron. Just before adding the batter, lightly brush with a silicone brush or spray the waffle iron with a little avocado oil or coconut oil. Using a spoon or measuring cup, quickly add half of the batter (about 1 cup). Spread it evenly over the waffle iron, then close it.
    • If you have the kind of waffle iron you can flip, cook for about 2 to 3 minutes on one side, then flip it. Cook for an additional 2 ½ minutes on the other side. If you have a regular waffle iron that does not flip, just cook for 4 to 5 minutes.
    • Carefully open the waffle iron. Let the cooked waffle cool slightly before removing. Repeat with remaining batter.
    • To make the maple almond butter topping: In a small bowl, mix together the almond butter and maple syrup. Serve the waffles warm, spread with the maple almond butter.
    • Enjoy!
    Print Pin

    Egg Muffin Cups

    Course Breakfast
    Keyword breakfast, eggs, muffins
    Servings 12 cups

    Ingredients

    • ⅔ cup diced red onion
    • water or cooking oil of your choice
    • sea salt
    • ⅔ cup carrot finely diced
    • 10 large eggs
    • 1 teaspoon prepared dijon mustard
    • ½ teaspoon salt
    • a few pinches freshly ground black pepper
    • coconut oil or avocado oil for the muffin tin
    • 1 cup cooked broccoli florets

    Instructions

    • Heat a medium size cast iron skillet or other skillet of your choice over medium heat. Add the red onion, a small splash of water and a pinch of the sea salt. Cook for a few minutes, until they start to soften. Add the carrots, and another pinch of sea salt and splash of water. Cook for another few minutes, or until all vegetables are tender.
    • Crack all of the eggs into a large bowl. Beat the eggs. Add the Dijon mustard, sea salt and black pepper. Stir again.
    • Preheat the oven to 350 degrees F.
    • Prepare your muffin tin by generously greasing each muffin cup with some coconut oil or avocado oil. Add a spoonful of the cooked red onion-carrot mixture to each cup, evenly distributing the veggies among the 12 muffin cups.
    • Pour some of the egg mixture into each muffin cup, dividing equally. Bake for 25 minutes or until the tops are set and no longer wet. Cool for 15 minutes. Use a knife around the edges to release the egg muffin cups from the muffin tin.
    • Enjoy!

    Notes

    Store in the refrigerator for up to 5 days.

    School Lunch Ideas

    Print Pin

    Salmon Patties with Dill Sauce

    Course Lunch, Main Course
    Keyword Kids, lunch, patties, salmon

    Ingredients

    • 15 ounces canned wild-caught salmon (or cooked fresh salmon)
    • 2 eggs
    • ⅓ cup almond flour
    • 2 scallions thinly sliced
    • ¼ cup minced parsley
    • ½ teaspoon sea salt (+ more for sprinkling on the finished patties)
    • a few grinds of freshly cracked black pepper
    • 2 tablespoons avocado oil or coconut oil for frying

    For the Dill Sauce:

    • ½ cup avocado mayonnaise
    • 1 teaspoon dijon mustard
    • 1 tablespoon fresh dill finely chopped
    • 2 teaspoons lemon juice

    Instructions

    • Drain the canned salmon and place in a large bowl.
    • Add the eggs, almond flour, scallions, parsley, sea salt and pepper. Mix well, cover and refrigerate for 15 minutes.
    • Form the salmon mixture into 7 or so patties.
    • Heat a large skillet over medium heat. Add the avocado or coconut oil, and quickly add the salmon patties. Depending on the size of your skillet, you can add all of them or just 4 patties at a time.
    • Cook for about 4 or 5 minutes on one side. Using a spatula, carefully turn each patty. Fry for another few minutes on the other side.
    • To make the dill sauce: In a small bowl, combine all of the dill sauce ingredients. Stir well. Serve the salmon patties warm, drizzled with the dill sauce.
    • Enjoy!
    Print Pin

    Salmon Salad with Lettuce Cups

    Course Lunch, Main Course
    Keyword Kids, lunch, salad, salmon

    Ingredients

    • 8 ounces frozen wild salmon thawed
    • sea salt & pepper
    • 1 tablespoon avocado oil or coconut oil
    • 2 tablespoons celery minced
    • 1 tablespoon onion minced
    • 2 teaspoons lemon juice
    • 2 teaspoons fresh dill finely chopped
    • ⅓ cup avocado mayonnaise
    • To Serve: butter lettuce, radicchio

    Instructions

    • Pat the salmon dry using a paper towel. Sprinkle with sea salt and pepper.
    • Heat a skillet over medium heat. Add the avocado oil, then quickly add the salmon, flesh side-down. Cook uncovered for 4 to 5 minutes. Use a spatula to turn the salmon. Cook for three more minutes on the other side.
    • Once the salmon has cooled to the touch, remove any bones. You can also remove the skin and gray-colored fat if desired. Using a fork, flake the salmon apart. Place the prepared salmon in a large bowl.
    • Add the celery, onion, lemon juice, sea salt and pepper to taste, fresh dill and mayonnaise. Stir to combine and adjust seasoning to taste.
    • Fill radicchio or butter lettuce leaves with a generous spoonful of the salmon salad per leaf.
    • Enjoy!
    Print Pin

    Broccoli & Carrots with Homemade Guacamole

    Course Lunch, Snack
    Keyword guacamole, Kids, lunch, snack, vegetables
    Servings 2

    Ingredients

    • 1 cup carrot sticks or flat planks
    • 1 cup broccoli – a combination of broccoli florets & peeled stems sliced
    • sea salt
    • 1 avocado pitted
    • 2 teaspoons fresh cilantro chopped
    • ½ teaspoon sea salt or to taste
    • black pepper to taste
    • 1 tablespoon chopped onion
    • 1 teaspoon fresh lime juice or more to taste

    Instructions

    • In a medium saucepan, bring a few inches of lightly salted water to a boil over medium high heat. Keep a strainer or colander nearby, with a plate underneath. Drop the broccoli florets and peeled stems into the water. Cook for a few minutes.
    • Remove the broccoli with a slotted spoon. Place them in the strainer to cool.
    • Bring the water back to a boil, then drop in the carrot planks. Cook for a few minutes. Remove the carrot planks with a slotted spoon. Place them in the strainer to cool.
    • Make the guacamole: In a large bowl, mash the avocados. Add the sea salt and black pepper to taste. Add the lime juice, cilantro, chopped onion and lime juice. Stir well.
    • Serve the cooled vegetables and guacamole, or pack them into a portioned lunch container as a snack on the go.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!