Avocado & Spinach Smoothie Avocado, spinach, grapes, herbs & lemon juice

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Lorin Harrell
5 years ago
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Avocado & Spinach Smoothie Avocado, spinach, grapes, herbs & lemon juice Yield 4 Servings Serving 11/2 cup 1 each Avocado, Cubed 6 cups Spinach 4 cups Green Grapes 1/2 cup Fresh Parsley 1/2 cup Fresh

1 Avocado & Spinach Smoothie Avocado, spinach, grapes, herbs & lemon juice Yield 4 Servings Serving 11/2 cup 1 each Avocado, Cubed 6 cups Spinach 4 cups Green Grapes 1/2 cup Fresh Parsley 1/2 cup Fresh Cilantro 2 cups Water 2 cups Ice Cubes 1 Tbsp Lemon Juice 1. Dice the avocado into bite sized pieces. 2. Place all ingredients in a blender and puree until very smooth. 3. Serve immediately

Turkey Sausage & Avocado Muffin with Pesto Sliced avocado & tomato with turkey sausage on an english muffin Yield 4 Sandwiches Serving 1 Sandwich ¼ cup Basil Leaves 1/8 tsp Salt 2 Tbsp Olive Oil 1/2

2 Turkey Sausage & Avocado Muffin with Pesto Sliced avocado & tomato with turkey sausage on an english muffin Yield 4 Sandwiches Serving 1 Sandwich ¼ cup Basil Leaves 1/8 tsp Salt 2 Tbsp Olive Oil 1/2 Tbsp Parmesan Cheese 4 each Turkey Sausage Patty, 1.25 oz 4 each English Muffin, Plain 4 each Tomatoes, Each Slice 1 each Avocado, Sliced 1. Slice the tomatoes and avocado. Set aside. 2. Place the basil, olive oil, salt and parmesan in a blender and pulse until smooth. Set aside. 3. Next, cook the turkey sausage in a medium sauté pan. Cook until the internal temperature is 165F. 4. Meanwhile, toast the English muffins. Spread the pesto onto bread, layer on sliced tomatoes, sausage patty and sliced avocados

3 Cajun Roasted Garbanzo Beans Garbanzo beans lightly tossed with oil and seasonings and baked until crispy Yield 4 Servings Serving 1/2 cup 1 cup Dried Garbanzo Beans 1 tsp Cajun Seasoning 1/4 tsp Kosher Salt 1 Tbsp Oil, Olive Canola Blend 1. Soak the garbanzo beans overnight. 2. The next day bring the beans and 5 cups of water to a boil in a medium saucepan. Reduce the heat and let simmer 1-2 hours until the beans have become fork tender. Drain well and let cool. 3. In a bowl toss the beans with olive oil, seasoning and salt. 4. Place on a sheet pan and roast in a 350F degree oven until dried and crunchy, but not too hard, about 45 minutes. Toss a few times during cooking

Butternut Squash Oat Tabouli Traditional tabouli made with steel cut oats Yield 4 Servings Serving 3/4 cup 3/4 cup Steel Cut Oats 2 cups Boiling Water 6 3/4 oz Butternut Squash 3/4 cup Tomatoes 1/3

4 Butternut Squash Oat Tabouli Traditional tabouli made with steel cut oats Yield 4 Servings Serving 3/4 cup 3/4 cup Steel Cut Oats 2 cups Boiling Water 6 3/4 oz Butternut Squash 3/4 cup Tomatoes 1/3 cup Parsley, Fresh, Chopped 2 Tbsp, 2 tsp Mint Bunch, Fresh, Chopped 2 Tbsp, 2 tsp Extra Virgin Olive Oil 2 Tbsp, 2 tsp Lemon Juice, Fresh 1/8 tsp Kosher Salt 1/8 tsp Ground Black Pepper 1. Dice the butternut squash and tomatoes. Set aside. 2. Next, chop the parsley and mint. Set aside. 3. Cook steel cut oats like pasta in boiling water for 30 minutes. Drain and rinse several times to remove starch and cool. Set aside. 4. Next, in a medium sauce pan boil the butternut squash until tender, about 15 minutes. Remove and set aside. 5. In a bowl toss together cooked oats, butternut squash and remaining ingredients. 1/8 tsp Ground Cumin

5 Avocado & Spinach Smoothie Avocado, spinach, grapes, herbs & lemon juice Yield 4 Servings Serving 11/2 cup 1 each Avocado, Cubed 6 cups Spinach 4 cups Green Grapes 1/2 cup Fresh Parsley 1/2 cup Fresh Cilantro 2 cups Water 2 cups Ice Cubes 1 Tbsp Lemon Juice 1. Dice the avocado into bite sized pieces. 2. Place all ingredients in a blender and puree until very smooth. 3. Serve immediately Avocado & Spinach Smoothie Avocado, spinach, grapes, herbs & lemon juice Yield 4 Servings Serving 11/2 cup 1 each Avocado, Cubed 6 cups Spinach 4 cups Green Grapes 1/2 cup Fresh Parsley 1/2 cup Fresh Cilantro 2 cups Water 2 cups Ice Cubes 1 Tbsp Lemon Juice 1. Dice the avocado into bite sized pieces. 2. Place all ingredients in a blender and puree until very smooth. 3. Serve immediately

6 Turkey Sausage & Avocado Muffin with Pesto Sliced avocado & tomato with turkey sausage on an english muffin Yield 4 Sandwiches Serving 1 Sandwich ¼ cup Basil Leaves 1/8 tsp Salt 2 Tbsp Olive Oil 1/2 Tbsp Parmesan Cheese 4 each Turkey Sausage Patty, 1.25 oz 4 each English Muffin, Plain 4 each Tomatoes, Each Slice 1 each Avocado, Sliced 1. Slice the tomatoes and avocado. Set aside. 2. Place the basil, olive oil, salt and parmesan in a blender and pulse until smooth. Set aside. 3. Next, cook the turkey sausage in a medium sauté pan. Cook until the internal temperature is 165F. 4. Meanwhile, toast the English muffins. Spread the pesto onto bread, layer on sliced tomatoes, sausage patty and sliced avocados Turkey Sausage & Avocado Muffin with Pesto Sliced avocado & tomato with turkey sausage on an english muffin Yield 4 Sandwiches Serving 1 Sandwich ¼ cup Basil Leaves 1/8 tsp Salt 2 Tbsp Olive Oil 1/2 Tbsp Parmesan Cheese 4 each Turkey Sausage Patty, 1.25 oz 4 each English Muffin, Plain 4 each Tomatoes, Each Slice 1 each Avocado, Sliced 1. Slice the tomatoes and avocado. Set aside. 2. Place the basil, olive oil, salt and parmesan in a blender and pulse until smooth. Set aside. 3. Next, cook the turkey sausage in a medium sauté pan. Cook until the internal temperature is 165F. 4. Meanwhile, toast the English muffins. Spread the pesto onto bread, layer on sliced tomatoes, sausage patty and sliced avocados

7 Cajun Roasted Garbanzo Beans Garbanzo beans lightly tossed with oil and seasonings and baked until crispy Yield 4 Servings Serving 1/2 cup 1 cup Dried Garbanzo Beans 1 tsp Cajun Seasoning 1/4 tsp Kosher Salt 1 Tbsp Oil, Olive Canola Blend 1. Soak the garbanzo beans overnight. 2. The next day bring the beans and 5 cups of water to a boil in a medium saucepan. Reduce the heat and let simmer 1-2 hours until the beans have become fork tender. Drain well and let cool. 3. In a bowl toss the beans with olive oil, seasoning and salt. 4. Place on a sheet pan and roast in a 350F degree oven until dried and crunchy, but not too hard, about 45 minutes. Toss a few times during cooking Cajun Roasted Garbanzo Beans Garbanzo beans lightly tossed with oil and seasonings and baked until crispy Yield 4 Servings Serving 1/2 cup 1 cup Dried Garbanzo Beans 1 tsp Cajun Seasoning 1/4 tsp Kosher Salt 1 Tbsp Oil, Olive Canola Blend 1. Soak the garbanzo beans overnight. 2. The next day bring the beans and 5 cups of water to a boil in a medium saucepan. Reduce the heat and let simmer 1-2 hours until the beans have become fork tender. Drain well and let cool. 3. In a bowl toss the beans with olive oil, seasoning and salt. 4. Place on a sheet pan and roast in a 350F degree oven until dried and crunchy, but not too hard, about 45 minutes. Toss a few times during cooking

8 Butternut Squash Oat Tabouli Traditional tabouli made with steel cut oats Yield 4 Servings Serving 3/4 cup 3/4 cup Steel Cut Oats 2 cups Boiling Water 6 3/4 oz Butternut Squash 3/4 cup Tomatoes 1/3 cup Parsley, Fresh, Chopped 2 Tbsp, 2 tsp Mint Bunch, Fresh, Chopped 2 Tbsp, 2 tsp Extra Virgin Olive Oil 2 Tbsp, 2 tsp Lemon Juice, Fresh 1/8 tsp Kosher Salt 1/8 tsp Ground Black Pepper 1. Dice the butternut squash and tomatoes. Set aside. 2. Next, chop the parsley and mint. Set aside. 3. Cook steel cut oats like pasta in boiling water for 30 minutes. Drain and rinse several times to remove starch and cool. Set aside. 4. Next, in a medium sauce pan boil the butternut squash until tender, about 15 minutes. Remove and set aside. 5. In a bowl toss together cooked oats, butternut squash and remaining ingredients. 1/8 tsp Ground Cumin Butternut Squash Oat Tabouli Traditional tabouli made with steel cut oats Yield 4 Servings Serving 3/4 cup 3/4 cup Steel Cut Oats 2 cups Boiling Water 6 3/4 oz Butternut Squash 3/4 cup Tomatoes 1/3 cup Parsley, Fresh, Chopped 2 Tbsp, 2 tsp Mint Bunch, Fresh, Chopped 2 Tbsp, 2 tsp Extra Virgin Olive Oil 2 Tbsp, 2 tsp Lemon Juice, Fresh 1/8 tsp Kosher Salt 1/8 tsp Ground Black Pepper 1. Dice the butternut squash and tomatoes. Set aside. 2. Next, chop the parsley and mint. Set aside. 3. Cook steel cut oats like pasta in boiling water for 30 minutes. Drain and rinse several times to remove starch and cool. Set aside. 4. Next, in a medium sauce pan boil the butternut squash until tender, about 15 minutes. Remove and set aside. 5. In a bowl toss together cooked oats, butternut squash and remaining ingredients. 1/8 tsp Ground Cumin

Breakfast. Mini-Frittatas

Breakfast. Mini-Frittatas Breakfast Mini-Frittatas 2 TBSPs extra virgin olive oil, plus additional oil for brushing muffin tins 2 cups chickpea (garbanzo bean) flour 1/4 cup nutritional yeast 1 teaspoon baking powder 1 teaspoon