Holiday Recipes. Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip. Soups & Salads
|
|
- Sheila Hunt
- 5 years ago
- Views:
Transcription
1 Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip Soups & Salads Holiday Recipes by Roasted Butternut Squash Soup Apple, Blue Cheese, and Walnut Salad Vegetables & Sides Roux-less Cauliflower Mac n Cheese Kale with Garlic and Caramelized Onions Mains & Proteins Herb Roasted Turkey Roasted Pork Tenderloin with Mushrooms & Artichoke Hearts Dessert Ideas Pumpkin Peanut Butter Fudge Sweet Potato Brownies with Vanilla Yogurt Ice Cream By Sara Nicole Ansari, R.D.
2 Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip 2 8 oz packages white button mushrooms ¼ cup balsamic vinegar ¼ tsp garlic powder ¼ cup (4 tbsp) Parmesan cheese, grated ¼ cup (4 tbsp) whole wheat panko breadcrumbs 8 garlic cloves, minced ⅓ cup Italian flat-leaf parsley, stems removed, washed, and chopped 2 tbsp extra virgin olive oil ¼ tsp dried red pepper flakes 2 1 oz part-skim mozzarella cheese deli slices, cut into thin 1-inch squares Carefully break off stems and clean mushrooms with a damp paper towel. Discard stems. Combine mushroom caps and balsamic vinegar in a large plastic bag. Marinate for at least 2 hours. In a medium mixing bowl, combine breadcrumbs, Parmesan, garlic, parsley, olive oil, and red pepper flakes. Preheat oven to 375 F. Stuff each mushroom cap with about 1 tbsp of the breadcrumb-parsley mixture, or until the cavity is full. Cut each deli slice of part-skim mozzarella into 15 small squares, or enough for one small piece per mushroom. Top each stuffed mushroom cap with a small square of part-skim mozzarella cheese. Bake on a lined baking sheet for 12 minutes until cheese is golden brown. Mushrooms may be prepared and stuffed ahead of time and refrigerated until ready to bake and serve hot. MAKE ABOUT 30 MUSHROOMS / SERVES ABOUT 10 PEOPLE Recipe is: vegetarian, low fat, nut free, low sodium, low carb, diabetic and weight loss friendly. Made be modified to be vegan and lactose free by eliminating the cheese. May be modified to gluten-free by eliminating breadcrumbs. 16 oz frozen organic spinach 12 oz frozen artichoke hearts, quartered 16 oz frozen organic kale 1 medium onion, chopped 6 garlic cloves, minced 1 tbsp olive oil 8 oz nonfat plain Greek yogurt 8 oz part-skim or low fat ricotta cheese 8 oz part-skim mozzarella cheese, shredded ¼ cup Parmigiano Reggiano cheese, grated ¼ tsp red pepper flakes sea salt and ground black pepper to taste In a large deep skillet, heat oil over medium heat. Sauté chopped onions for 5 minutes until softened. Add minced garlic and stir for 2 minutes. While the onion are cooking, defrost and drain the spinach and kale. Squeeze out excess water so the dish does not taste watered down. Add the drained spinach and kale to the onions and garlic in the skillet. Season with salt and pepper to taste. Continue to cook, stirring occasionally, for 5 minutes. Add the red pepper flakes. While the spinach-kale mixture is cooking, defrost the artichoke hearts, chop into bite size pieces, add to the skillet, and stir. Add the Greek yogurt, ricotta cheese, and grated Parmigiano Reggiano cheese. Stir until all ingredients are incorporated. Taste and season with additional salt and pepper as needed until well seasoned. Transfer to a baking dish, top with shredded mozzarella cheese, and broil until cheese is melted and golden brown. Serve with baked (not fried) chips, such as organic blue corn chips or veggie and flaxseed tortilla chips. SERVES 8 10 PEOPLE Recipe is: vegetarian, low fat, high fiber, gluten free, nut free, diabetic and weight loss friendly.
3 Roasted Butternut Squash Soup Apple, Blue Cheese, and Walnut Salad 2 medium butternut squash, peeled and cut into 1-inch cubes (may substitute with 4 lbs frozen butternut squash) 1 small yellow onion, diced 1 cup organic celery, chopped 4 cups (1 qt) organic low sodium vegetable broth or low sodium chicken broth 2 cups water ½ cup low fat milk (optional) or ¼ cup 0% plain yogurt (optional) 1 tbsp olive oil sea salt and pepper to taste fresh herbs: thyme & bay leaf (maybe substitute with fresh sage if desired) Preheat oven to 400 F. If using a fresh squash, peel with a vegetable peeler and cut in half lengthwise. Discard the seeds and cut into 1-inch pieces. Arrange fresh or frozen cut squash on a heavy rimmed baking sheet in a single layer, drizzle with 1 tsp oil, and toss to coat evenly. Season with sea salt and freshly ground black pepper. Place in the oven and roast for 45 minutes to an hour, or until tender, tossing once halfway through the cooking process. Set aside to cool. While the squash is roasting, in a large pot, sauté onions and celery in 2 tsp olive oil over medium heat until soft, about 5 minutes. Add broth and water. Add a bay leaf (or sage) and a thyme sprig. Bring to a boil and reduce to medium heat, cover and let simmer for about minutes. Add the roasted squash in the large pot of both and stir. Working in small batches and using a food processor or blender, puree soup until smooth. Transfer back to the large pot. Stir in milk or yogurt if desired for creaminess. Garnish with fresh thyme leaves. 9 cups mixed salad greens, washed and torn 3 fuji apple, halved, cored, and thinly sliced (organic recommended) 6 tbsp blue cheese crumbles 3 tbsp walnuts, chopped 2 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp dijon mustard In a small bowl, whisk together vinegar, olive oil, and dijon mustard. In a large bowl, toss salad greens with vinaigrette to coat. Divide salad greens onto 2 plates. Top each plate with apple slices, blue cheese, and walnuts. Serve immediately. MAKES 6 SERVINGS Recipe is: vegetarian, low carb, gluten free, low sodium, diabetic and weight loss friendly. SERVES 6 8 PEOPLE Recipe is: vegetarian, gluten free, nut free, low sodium, low carb, diabetic and weight loss friendly. Made be modified to be vegan and lactose free by omitting the milk or yogurt.
4 Roux-less Cauliflower Mac n Cheese 1 cup dry (2.5 cups cooked) whole wheat elbow macaroni (may substitute with a gluten-free elbow macaroni pasta) ½ cup starchy cooking water (reserved from cooking the pasta) 8 cups cauliflower florets (1 large cauliflower head) chopped into bite-size pieces 1 cup cabot-50% reduced-fat cheddar cheese, shredded ½ cup sharp Wisconsin cheddar cheese (reserve for topping) ¼ cup Parmesan cheese, freshly grated ⅓ cup part-skim ricotta cheese ½ cup 0% (non-fat) plain Greek yogurt 1 tbsp lemon juice 2 tsp dijon mustard ¼ tsp garlic powder ⅛ tsp cayenne pepper ¼ tsp ground sea salt ⅓ tsp ground black pepper 2 tbsp whole wheat panko breadcrumbs (eliminate for gluten-free) ¼ cup flat-leaf Italian parsley, chopped for garnish nonstick cooking spray To prepare the macaroni, in a large pot, bring about four quarts of water to a boil. Add the pasta, and cook for about 6 minutes, or until al dente. Drain the pasta in a colander, reserving a cup of the starchy water, and set aside. To prepare cauliflower, remove the leaves, cut out and discard the stalk and core. Cut the cauliflower into bite-sized florets and wash. Steam the cauliflower for 12 or microwave for 6 minutes until tender-crisp. In a large pot over medium-low heat, add the macaroni and cauliflower. Add 1 cup 50% reduced-fat cheddar cheese, ricotta, Parmesan, Greek yogurt, dijon mustard, and lemon juice. Stir until all ingredients are combined, cheddar melts, and the dish becomes creamy. Add sea salt, black pepper, garlic powder, and cayenne pepper or paprika. Stir well over medium-low heat until all ingredients are melted and incorporated. Spray a casserole baking dish with non-stick spray. Pour the creamy cauliflower-macaroni to the dish and spread evenly. Sprinkle with ½ cup shredded sharp cheddar cheese, then sprinkle with whole wheat panko breadcrumbs (eliminate for gluten-free). Bake at 350 F for 20 minutes, then broil for 2 minutes or until the cheese and breadcrumbs are golden and bubbly. Garnish with chopped flat-leaf parsley. Allow the macaroni to sit for ten minutes before serving. MAKES 8 SERVINGS Recipe is: vegetarian, low fat, low carb, high fiber, low sodium, nut free, diabetic and weight loss friendly.
5 Kale with Garlic and Carmelized Onions Roast Turkey with Sage 1 tbsp organic canola oil or virgin coconut oil 1 large sweet or yellow onion, thinly sliced 1 garlic bulb or 8-10 cloves, minced 1 ½ lbs or two-10 oz bags chopped kale, washed and stems removed ¼ cup low sodium organic vegetable broth pinch of sea salt freshly ground black pepper to taste In a large nonstick skillet, heat oil over medium-low heat. Sauté thinly sliced onions for 30 minutes, stirring occasionally, until caramelized. Add minced garlic, continue cooking for 2 3 minutes over medium heat. Add kale to the skillet and stir. Season with salt and black pepper. Add ¼ cup broth, cover with a lid, and let simmer over medium-low heat for 3 5 minutes, or until the kale is wilted and the excess broth is evaporated. SERVES 6 PEOPLE Recipe is: vegetarian, vegan, low fat, low carb, high fiber, gluten free, lactose free, low sodium, nut free, diabetic and weight loss friendly lbs turkey kitchen string ¼ cup fresh sage, minced 20 whole sprigs of herbs, such as thyme or rosemary 2 tbsp organic canola oil 1 tbsp freshly ground pepper 1 tsp salt aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 ½ cups) 3 cups water or low sodium chicken broth, plus more as needed Position a rack in the lower third of the oven; preheat to 475 F Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced sage, oil, salt and pepper in a small bowl. Rub the sage mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water or broth and the remaining 10 herb sprigs to the pan. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 F and continue roasting for 1¼ to 1¾ hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 F. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for minutes. Remove string and carve. MAKES ABOUT 12 3OZ SERVINGS Recipe is: low fat, low carb, gluten free, low sodium, nut free, diabetic and weight loss friendly.
6 Roasted Pork Tenderloin with Mushrooms & Artichoke Hearts Pumpkin Peanut Butter Fudge 3 lbs pork tenderloin (or plan on ½ lb per person) 6 cups white button mushrooms, quartered 12 oz frozen artichoke hearts, defrosted 1 small onion, diced 1 tbsp organic canola oil 6 cloves garlic, minced 3 cups organic low fat, low sodium chicken broth 3 tbsp chopped fresh flat-leaf parsley pinch of sea salt or Mrs. Dash seasoning freshly ground black pepper to taste Position a rack in the center of the oven and preheat the oven to 400 F. In a large skillet, heat the oil over medium-high heat. Season both side of the pork with sea salt or Mrs. Dash and pepper. Cook the pork, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a 13 x 9 glass or ceramic baking dish. Using the same skillet, sauté onions, mushrooms, and garlic, onions. Cook, stirring frequently, until the onions are soft, about 8 minutes. Add the artichoke hearts and broth. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil and cook for 2 minutes, allowing the sauce to reduce. Pour the wine-broth mixture into the baking dish with the pork and bake until a meat thermometer inserted into the thickest part of the pork registers 165 F, about 25 to 30 minutes. Transfer the pork to a cutting board and let rest for 15 minutes. Pour the pan juices into a medium saucepan. Stir in the chopped parsley and keep warm over low heat. Taste and season if needed. Cut the pork into twelve ½-inch-thick slices. Spoon the wine-broth sauce over the top of the pork and serve. ½ cup canned unsweetened pumpkin puree 1 cup natural peanut butter 2 tbsp coconut oil (softened but not melted) 2 tbsp maple syrup ¼ tsp ground cinnamon ½ tsp ground pumpkin pie spice ½ tsp fine sea salt ½ oz 70% cacao dark chocolate, melted dash of ground nutmeg Line a small baking dish (6 x 6 pan) with two pieces of parchment paper so the paper goes up both sides. Mix all of the ingredients (except the chocolate) together in a large mixing bowl until completely smooth and creamy. Pour mixture into the lined dish and smooth out with a spatula. Place in the freezer until solid, for at least 1 2 hours. Just before you are ready to pull the fudge out, melt dark chocolate over a double boiler or in a microwave. Stir until smooth. Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan.. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat. Recipe is: vegan and gluten free. SERVES 6 PEOPLE Recipe is: low fat, low carb, gluten free, low sodium, nut free, diabetic and weight loss friendly.
7 Sweet Potato Brownies with Vanilla Yogurt Ice Cream 1 sweet potato or yam 3 eggs, whisked ¼ cup coconut oil, melted ¼ cup raw honey ¼ tsp vanilla extract 3 tbsp coconut flour 2 tbsp unsweetened cocoa powder ½ cup dark chocolate chips ¼ tsp baking powder 3 tsp cinnamon pinch of sea salt garnish: nonfat vanilla Greek yogurt ice cream (optional) To prepare the sweet potato, preheat oven to 425 F. Wash sweet potato and using a fork poke holes all around it. Bake for minutes, or until soft and cooked through. Peel the skin and mash in a bowl. Turn the oven down to 350 F. In a medium bowl, mix the wet ingredients: coconut oil, honey, vanilla extract, and eggs. Add the dry ingredients to the wet ingredients: coconut flour, cocoa powder, baking powder, chocolate chips, cinnamon, and salt. Mix well to incorporate all ingredients. Spray an 8 x 8 inch baking dish with nonstick cooking spray. Pour batter into to dish and bake for minutes at 350 F. Let rest for at least 10 minutes before serving. Cut the brownies and serve with a scoop of vanilla Greek yogurt ice cream is desired. Secret Stuffed Mushrooms Roux-less Cauliflower Mac n Cheese Recipe is: vegetarian and gluten free. Pumpkin Peanut Butter Fudge
Thanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy
Savory Carrot and Butternut Squash Soup Secret Stuffed Mushrooms Herb Roasted Turkey Simple Pan Gravy Thanksgiving Recipes Roasted Garlic and Chive Mashed Cauliflower Potatoes Cheesy Spaghetti Squash Casserole
More informationStarters and Party Apps
Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice
More informationFRESH FROM THE GARDEN:
Baked Ziti and Summer Veggies FRESH FROM THE GARDEN: Creative Recipes Using Farmers Market Produce 4 oz uncooked ziti pasta 1 Tbsp olive oil 2 cups chopped yellow squash 1 cup chopped zucchini 1/2 cup
More informationEasy Italian Wedding Soup
2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted
More informationIngredients: Directions:
Corn Pudding Oven Temp: 400 F Cook Time: 30-35 mins. Servings: 8-10 3 eggs (beat eggs) 3/4 cup Splenda 1 ½ tbsp. flour 1 can fat free evaporated milk 1 tsp. vanilla extract 1 can cream style corn 1. Pre-heat
More informationThanksgiving Recipes
Thanksgiving Recipes Traditional Thanksgiving Meal Turkey with stuffing Green Bean Casserole Sweet Potato Casserole Seven Layer Salad Cranberry Salad Pumpkin Pie Total calories for meal (one serving of
More informationBABY BOK CHOY & CHILI CHICKEN SWEET POTATOES
BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with
More informationSample Meal Plan & Recipes
Sample Meal Plan & Recipes September 2015 Try our sample meal plan to get you started with new healthy choices. Choose the recipes you like or try them all. These resources can help you get moving! Meal
More informationFall 2018 Detox - Supplemental Recipes. Created by Sara Fins Health Coaching
Fall 2018 Detox - Supplemental Recipes Created by Health Coaching Fall 2018 Detox - Supplemental Recipes Health Coaching These are supplemental recipes for the 5-Day Detox. Many of them can be made ahead
More informationRecipes PORK LOIN ROAST
NOTES & TIPS: Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Because meat continues to cook after removal from oven, it should be removed when thermometer registers
More informationMEAL PLAN AND RECIPES WELLNESS 90 PROGRAM CONTENTS. Overview...2. Breakfast...3. Shakes...7. Lunch Recipes Dinner Recipes Snacks...
WELLNESS 90 PROGRAM MEAL PLAN AND RECIPES CONTENTS Overview...2 Breakfast...3 Shakes...7 Lunch Recipes... 8 Dinner Recipes...11 Snacks...14 1 OVERVIEW WELLNESS 90 PROGRAM OVERVIEW BREAKFAST LUNCH DINNER
More informationThanksgiving Dinner for 8
Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about
More informationChocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking
827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1
More informationOPTION 1 OPTION 2 OPTION 3
MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin
More informationTable of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...
Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13
More informationcitrus herb-roasted turkey & port gravy
citrus herb-roasted turkey & port gravy 0 minutes 3 hours servings /4 / 4 /4 orange, halved tubs Knorr Homestyle Stock - Chicken, divided cup chopped fresh herbs (fresh thyme leaves, sage, parsley and/or
More informationServe soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.
Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded
More informationPROFILE THANKSGIVING MENU
Submitted by Alyssa Koens, Head Nutritionist Profile HQ POMEGRANATE SALAD Profile Exchange values: 1 ½ cups vegetables, 2 fats Number of Servings: 4 4 tsp. olive oil 2 tbsp. apple cider vinegar ½ tsp.
More informationBison Chili. Ingredients. Directions
Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1
More information%FMJDJPVT %*"#&5&4 3&$*1&4
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
More informationSteak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos
VitalMeals Week 3 Steak Quesadillas with Avocado sauce and Tomato Salad Spicy Kale Stuffed Chicken Breasts Cauliflower "Mashed Potatoes" Parmesan Chicken Dry Rubbed Flank Steak Spinach Salad Miso Ginger
More informationOUR T h a n k s g i v i n g M e n u
OUR T h a n k s g i v i n g M e n u Buttercup Squash and Pear Soup Sage Butter Roasted Turkey with Apple Cider Gravy Whole Grain Lentil Stuffing Cranberry Orange Sauce Spiced Mashed Sweet Potatoes Coconut
More informationClassic Holiday Menu
Classic Holiday Menu Herb Roasted Turkey Baked Sage Dressing Not Too Sweet Potato Casserole Green Bean Casserole with Bacon Simple Pan Gravy Cranberry Chutney Classic Mashed Potatoes Yeast Rolls Chocolate
More informationGet Your Awesome On! Meal Plan and Recipes Week 1 1
Get Your Awesome On! Meal Plan and Recipes Week 1 1 Day 1 Breakfast: Kale-Shallot Frittata* Snack: Plain Greek-style yogurt, 1/3 cup berries, 2 tablespoons granola Lunch: Broccoli Soup* with side salad
More informationDecember Recipes. Find these recipes and much foodies4mmc.com
Metabolic Medical Centers December Recipes Beef Canapes Braised Southern Greens Broccoli Rabe with Parmesan Crab Stuffed Mushrooms Garlic Mashed Cauliflower Herb Rubbed Pork Tenderloin Mini Pumpkin Tarts
More informationTotal-Body Transformation Challenge
Total-Body Transformation Challenge www.mypersonalfitnesscoach.com www.tierraverdefitness.com Table Of Contents Green & Protein Smoothies 3 Biofuel 3 Homemade Dressings & Condiments 4 Breakfast Deliciousness
More informationHealthy Spinach Artichoke Dip Slower Cooker or Oven
Healthy Spinach Artichoke Dip Slower Cooker or Oven 2 (14 oz) cans artichoke hearts, drained and coarsely chopped 1 (10 oz) package frozen spinach, thawed, drained and squeezed dry 1 cup shredded part-skim
More informationThe Four Seasons. Menu
The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,
More informationRecharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
More informationBacon-Wrapped Beef Tenderloin with Red Wine Sauce
Bacon-Wrapped Beef Tenderloin with Red Wine Sauce David Venables Recipes QVC Recipes Kitchen & Food QVC.com Bacon-Wrapped Beef Tenderloin with Red Wine Sauce This recipe is prepared with the medium-sized
More informationQuinoa Salad. Ingredients
hydrating Salad Notes: marinate in the lime juice for a while, make this the night before eating. Cucumber, Black Bean, Corn, Tomato, and Avocado Salad 1 English cucumber, diced 1 can black beans, rinsed
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationGive thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING
Give thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING Powered THANKSGIVING BY PLANTS From appetizers to dessert, we re sharing our favorite dishes for a plantbased Thanksgiving. Inside, find the
More informationA PLANT-BASED THANKSGIVING
RECIPES FOR A PLANT-BASED THANKSGIVING By Chef Del Sroufe www.forksoverknives.com Forks Over Knives: Recipes for a Plant-Based Thanksgiving Autumn Mixed Greens Salad... Page 3 Chestnut Soup... Page 4 Mashed
More informationrecipes Harvest of the Month FEBRUARY Winter Squash JANUARY Brussels Sprouts MARCH Cauliflower MAY Avocado APRIL Mushrooms JUNE Apricots
2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries
More informationWeek 4 Recipes. Instructions: Reheat cooked quinoa in saucepan, remove from stove stir in egg white, vanilla, milk and spices.
Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak
More informationBlackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie
Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like
More informationDiabetic Spinach and Cheese Omelets
Diabetic Spinach and Cheese Omelets 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper
More informationPost-Summer Detox Program
Post-Summer Detox Program Please enjoy this Post Summer Detox Program that we've put together for you. Remember that healthy eating is only half of the battle when it comes to losing weight. Call or email
More informationClean Eating Holiday Menu
Clean Eating Holiday Menu Brined Turkey with Oranges and Rosemary Two-Potato Gratin Warm Brown Rice Salad Shredded Brussels Sprouts Green Beans with Roasted Shallots Baked Apples with Blue Cheese Toasted
More informationRoasted Yams and Kale Serves 6
Roasted Yams and Kale Serves 6 5 2 medium lbs. jewel russet yams portabella potatoes, cut into mushroom 1 peeled inch cubes and caps cut in (about 1 inch 1 chunks ¼ pounds) 3 Tbsp. olive oil, divided 3
More informationBaked Havarti Chili Chicken
Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese
More informationSoups. Created by Nicole Porter Wellness
Soups Created by Roasted Carrot White Bean & Tahini Soup 11 ingredients 1 hour 4 servings 1. Preheat your oven to 375F and line a baking sheet with parchment paper. 2. In a large bowl, toss the chopped
More informationVITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr
VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato
More informationMeal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g carbs. Gluten-Free Parmesan Biscuit: 7g carbs
Thanksgiving Guide Healthy, Diabetes Friendly Recipes presented by Prairie Lakes/Sodexo Dieticians Meal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g
More informationLENTILS FOR EVERY S E A S O N SPRING 2013
TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............
More informationRecipes June, BLT Lettuce Wraps Diabetic Cooking, July/August Farmers Market Potato Salad Diabetic Cooking, July/August 2013
Recipes June, 2015 BLT Lettuce Wraps Diabetic Cooking, July/August 2013 1/4 cup plus 2 Tbsp light mayonnaise 1/4 cup fat-free (skim) milk 2 tsp cider vinegar 1/4 tsp garlic powder 4 cups halved grape tomatoes
More informationSweet Potato Casserole
Sweet Potato Casserole Prep Time: 15 min Cook Time : 45 min 382 Calories 16.47 total grams of fat 473 mg of sodium For The Sweet Potatoes 2 1/2 lbs. sweet potatoes, peeled and cut into cubes 4 tbsp butter,
More informationCamille Durante
6-Week Total-Body Transformation Challenge Camille Durante www.nutritionworksri.com Green & Protein Smoothies Trainer Tip: Blend the water and greens FIRST, then add the rest of the ingredients J (each
More informationAPPLE CHIPS. Yield: 8 Servings
APPLE CHIPS Yield: 8 Servings TOTAL TIME: 1 hour 10 minutes 2 cups sugar 2 cups water 2 vanilla beans 2 medium (about ½ lb.) Fuji or Jonagold apples, cored, sliced ¼-inch thick Preheat oven to 225 degrees.
More informationApple, Bacon Brussels Sprouts
Vegetables Apple, Bacon Brussels Sprouts 8 oz brussels sprouts 2 slices bacon 1 granny smith apple 1 tbs apple cider vinegar Preheat oven to 450 F Peel, core, and dice the apple, toss it with a splash
More informationsuperfood ingredients method nutrition facts PORTION: 3 oz serves: g 3g 30g 4g 3g 135mg
superfood ingredients 1 qt Frozen Apples, Sliced 3 Tbsp Cornstarch 2 tsp Vanilla Extract 4 Tbsp Dark Brown Sugar 2 sprays Cooking Spray 1 1/2 Tbsp Lemon Juice 1 1/2 Tbsp Almond Flour 4 1/2 oz Rice Flour
More informationVegetarian Summertime Menu Plan
Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad
More informationServings 4 Calories 230 ORANGE CHICKEN NUGGETS
New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil
More informationApple Cinnamon Pancakes
Pumpkin Oatmeal Breakfast Smoothie 1/4 cup dry rolled oats 3/4 cup almond milk 1/2 cup pumpkin puree 1 frozen banana 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon vanilla extract
More informationFREE HOLIDAY RECIPES GIFT FROM FOOD & SPIRIT
FREE HOLIDAY RECIPES GIFT FROM FOOD & SPIRIT COPYRIGHT 2013 FOOD & SPIRIT 1 Breakfast Vegetable Hash and Sunny Side Up Delight (Serves 4) 4 eggs 2 sweet potatoes, peeled and diced 2 butternut squash, peeled
More informationSIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved.
SIMPLE AND HEALTHY Super Bowl recipes 3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
More information7-Day Menu_November 2018 Avocado Egg Toast
7-Day Menu_November 2018 Avocado Egg Toast Makes 1 serving Total time: 5 minutes ¼ avocado ¼ teaspoon ground pepper ⅛ teaspoon garlic powder 1 slice whole-wheat bread, toasted 1 large egg, fried 1 teaspoon
More informationSmoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes
Week 4 Meals DAY 1 Smoked Salmon Omelet Prep time: 5 minutes Cook time: 5 minutes 3 eggs 1 tablespoon chopped dill 1 tablespoon olive oil 2 tablespoons coconut oil 4 ounces smoked salmon Whisk the eggs
More information2019 Cityline Weight Loss Challenge: 7-Day Meal Plan #2
2019 Cityline Weight Loss Challenge: 7-Day Meal Plan #2 Throughout the 2019 Cityline Weight Loss Challenge, Dr. Joey will release 4 brand new 7-day meal plans! This is the second one enjoy! MONDAY DAY
More informationOctober Recipes. Healthy Tailgating
Metabolic Medical Centers October Recipes Healthy Tailgating Beer Can Chicken Buffalo Chicken Skewers Chipotle Pork Tenderloin Crab Stuffed Mushrooms Easy Easy Salsa Grilled Veggie Skewers w/ Chimichurri
More informationModule 3 Meal Plan- LUNCH & SUPPER
Module 3 Meal Plan- LUNCH & SUPPER Weeks 5 &6: Fat and Hormone Balancing RECIPES Antipasto Salad ½ lb buffalo cheddar cheese 1 cup finely chopped celery 1 red bell pepper, chopped 1 cup diced asparagus
More informationTable of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles...
Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles... 10 Lunch... 12 Roasted Sweet Potato Salad with Mixed Greens...
More informationWomen's Hormone Balancing Diet
Women's Hormone Balancing Diet Women's Hormone Balancing Meal Plan by Melissa Holloway C.H.N. www.melissaholloway.com Mon Tue Wed Thu Fri Sat Sun Chocolate Cauliflower Shake Chocolate Cauliflower Shake
More informationSally s Kitchen Table of Contents
Table of Contents Southwestern Corn Sauté.....Week 1 Doubly Good (and Easy) Tomato Salad....Week 2 Chicken with Red Wine and Peaches..Week 3 Spinach with Pine Nuts and Raisins.Week 4 Watermelon Salad..Week
More informationTable of Contents MUSSELS MARINARA MAC & CHEESE... 4 POT ROAST DEVILED EGGS... 5 SEA SALT CARAMEL POPCORN TREATS... 6 SHORT RIBS...
Smart Cooker Table of Contents MAC & CHEESE......... 4 DEVILED EGGS......... 5 SEA SALT CARAMEL POPCORN TREATS........ 6 GUACAMOLE EGG ROLLS..... 7 CHEDDAR FONDUE....... 8 FRITTATA WITH POTATOES.... 9
More informationthe Community Diabetes Event cook
the Community Diabetes Event cook book appetizers 1 Baked Egg Rolls 3 Cranberry Salsa 5 Greek 7 Layer Dip 7 Strawberry Salsa 9 White Spinach Queso breakfast 11 Banana Protein Pancakes 13 Spinach & Mushroom
More informationShopping List WEEK 11
Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Prep List WEEK 11 Here is a prep list
More informationGet the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet.
Get the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet. You ll eat three meals and two snacks a day. Each meal contains
More informationRecipes March, 2015 Easy Berry Puff Pancake Mini Vanilla Cupcakes with Fluff Frosting
Recipes March, 2015 Easy Berry Puff Pancake Diabetic Living, Spring 2014 1 egg 1 egg white 1/4 cup all-purpose flour 1/4 cup fat-free milk 1 Tbsp sugar* 1 tsp almond extract 1 tsp finely shredded lemon
More informationVitalMeals Healthy Eating Made Simple! VitalMeals Week 100 "No matter our age, everyone in our household knows that cooking and eating together is whe
Week 100 "No matter our age, everyone in our household knows that cooking and eating together is where the fun is." Corky Pollan Lunch Option Chicken Sandwich with Avocado and Tomato Day 1 Chicken Avocado
More informationEndlessly Organic Veggie Boot Camp: Holiday Edition
Endlessly Organic Veggie Boot Camp: Holiday Edition Hanukah Menu Latkes with applesauce Mock Chopped Liver Tzimmes Lentil Loaf Rugelach Christmas Menu Egg nog Swedish Meatballs Mac and Cheese 2 versions
More informationBreakfast. Lunch. Snack 1. Dinner. Snack 2. Chickpea Waldorf. Grapes & Almonds. Banana with Peanut. Powerhouse Veggie
Mon Tue Wed Thu Fri Sat Orange Immunity Booster Orange Smoothie Immunity Booster Sweet Smoothie Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats
More informationSKINNY MAPLE GRANOLA YOGURT
BREAKFAST SKINNY MAPLE GRANOLA YOGURT 3 cups rolled oats 2 tsp cinnamon 3/4 tsp nutmeg 1/2 tsp ground ginger 1/2 tsp salt 1/2 cup dried, unsweetened berries of your choice 1/3 cup chopped pecans 1/3 cup
More informationEntrees. Coconut Crust Pizza (gluten free, no grain) Total Time: minutes Serves: 1 pizza crust
Entrees Coconut Crust Pizza (gluten free, no grain) Total Time: 25-30 minutes Serves: 1 pizza crust ¼ cup + 2 tbsp coconut flour ¼ C coconut oil 3 eggs 1 tsp honey 1 tsp baking powder ¼ tsp sea salt 1.
More informationLoaf makes 16 slices 1 slice: 140/6/19/172. Flax Brownies Jada Jude Emerson
1 cup all-purpose flour ½ cup whole-wheat flour ½ cup wheat bran 1/3 cup sugar or sugar substitute ¼ cup ground flaxseed or flax meal 1 tsp each baking soda and baking powder ½ tsp cinnamon ¼ tsp salt
More informationCONTENTS. 03 Introduction. 05 Breakfast. 12 Lunch. 13 Dinner
7 DAY MEAL PLAN CONTENTS 03 Introduction 07 05 Breakfast 0 4 12 Lunch 13 Dinner 2 Introduction One of the best ways to ensure success in your fitness and achieving a lean, healthy body is to plan your
More informationSubmitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley
Meal Plan Menu Thursday: Grilled Romaine From foodnetwork.com 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette, recipe follows Parmigiano-Reggiano Citrus Caesar Vinaigrette: 1 clove
More informationSavor the. Holidays. A gluten-free cookbook from
Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4
More informationWeek 1 Recipes. Egg Whites w/potato & Salsa. Breakfast Tacos. Ingredients: Directions: 6 Egg Whites 5 oz Potato 2 tbsp Salsa
28 Day Recipes Week 1 Recipes Egg Whites w/potato & Salsa Breakfast Tacos 5 oz Potato 2 tbsp Salsa Scramble egg whites in non-stick pan with the smallest amount of olive oil needed. Place cooked baked
More informationVitalMeals Healthy Eating Made Simple! VitalMeals Week 78 "Good food is very often, even most often, simple food." Anthony Bourdain Day 1 Mexican Croc
Week 78 "Good food is very often, even most often, simple food." Anthony Bourdain Day 1 Mexican Crock-Pot Chicken Cauliflower Rice Day 2 Greek Chicken Kabobs Greek Salad Day 3 Low Carb Sausage Quiche Spinach
More informationShopping List WEEK 09
Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list
More information60 Quick & Easy Whole Food Recipes
60 Quick & Easy Whole Food Recipes A healthy outside starts on the inside. ~ Robert Ulrich Busy days and hectic nights can make it challenging to stick to your goals, but with these quick and easy whole
More informationPECAN CRUSTED TILAPIA
20 MINUTES 20 MINUTES PECAN CRUSTED TILAPIA 1/2 cup dry breadcrumbs 2 tablespoons, pecans, finely chopped 1/2 teaspoon salt 1/ teaspoon garlic powder 1/ teaspoon black pepper 1/2 cup low-fat buttermilk
More informationThe holidays are the most wonderful time of the year but
WITH LEFTOVERS TO LOVE FROM OUR CHEF TO YOUR Table The holidays are the most wonderful time of the year but they can also be the busiest! With planning, shopping, and entertaining, there s often little
More informationVegetables and Side Dishes
Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried
More informationFeatured in TakePart TasteMakers With Chef Ian Knauer
Featured in TakePart TasteMakers With Chef Ian Knauer www.takepart.com/tastemakers Crispy Beer-Roasted Duck 1 (6-lb) duck 1 small orange, quartered 5 or 6 thyme sprigs 2 rosemary sprigs 1 sage sprig 2
More informationA Thanksgiving Menu. prepared by. image via saveur
A Thanksgiving Menu prepared by image via saveur The May Day Cocktail glass wash of green chartruse and angostura bitters muddled ginger 3grams 1/3 small red apple with bar spoon brown sugar 1.5 oz bulliet
More informationShopping List WEEK 01
Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Prep Meal WEEK 01 Meal # 1 Bacon and
More informationAimee Mars WINTER MEAL PLAN
Aimee Mars L I V I N G WINTER MEAL PLAN M D A I L Y M E A L G U I D E G R O C E R Y L I S T C O O K B O O K Hey Friend, If you re uber busy and trying your best to maximize life to the fullest, yet you
More informationSummer Recipes SWISHY, FISHY TASTY TUNA BURGERS
Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat
More informationAIR FRYER 5.3QT Recipe Guide
AIR FRYER 5.3QT Recipe Guide 1 TABLE OF CONTENTS Appetizers Blooming Onion 3 Garlic Knots 4 Mac n Cheese Balls 5 Mozzarella Sticks 6 Bacon-Wrapped Tater Tots 7 Grilled Corn 8 Fried Pork Wonton 9 Meatballs
More informationRecipes November, 2015
Recipes November, 2015 Cheesy Spinach & Artichoke Dip Kraft recipes 1 (14 oz) can artichoke hearts, drained & finely chopped 1 (10 oz) pkg frozen chopped spinach, thawed, well drained 3/4 cup grated Parmesan
More informationBack on Track Program. Created by Karen Martel
Back on Track Program Created by Back on Track Program Basic Clean Eating sample meal plan from the On Track meal planning and group coaching membership. Back on Track Program 6 days Mon Tue Wed Thu Fri
More informationDay 1 Day 2 Day 3 Day 5 Day 5 Day 6
Day 1 Day 2 Day 3 Day 5 Day 5 Day 6 Breakfast Pear & Pecan Breakfast Quinoa Pear & Pecan Breakfast Quinoa Pear & Pecan Breakfast Quinoa Green Apple Cinnamon Smoothie Green Apple Cinnamon Smoothie Triple
More informationBreakfast. Snack 1. Lunch. Snack 2. Dinner. Pumpkin Pie Overnight. Pumpkin Pie Baked. Monster Breakfast. Pumpkin Spice.
Mon Tue Wed Thu Pumpkin Pie Baked Oatmeal Pumpkin Pie Overnight Pumpkin Oats Pie Protein Smoothie Monster Breakfast Cookies Breakfast Pumpkin Pie Tarts with Coconut PumpkinWhipped Spice Granola Cream Pumpkin
More informationRecipes November, 2010
Recipes November, 2010 Winter Fruit Bowl More Diabetic Meals in 30 Minutes or Less! 1 tart apple, unpeeled and diced 1 medium banana, peeled and sliced 2 Tbsp lemon juice 1/2 cup green or red grapes 1
More information3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes!
1. Cauliflower Popcorn - yields approximately 8 appetizer servings Here is another surprisingly delicious appetizer. It can be served fresh out of the oven or at room temperature. 2 Tbsp. olive oil, approximately
More informationVEGETARIAN & VEGETABLE SIDE DISHES RECIPES
VEGETARIAN & VEGETABLE SIDE DISHES RECIPES TABLE OF CONTENTS 3 Almond Broccoli Stir-Fry Artichokes & Green Beans Asian-Style Courgette Artichokes with Saffron and Almonds Asparagus and Red Pepper with
More informationWeekly Meal Plan Recipes
Coconut Cashew Granola 1/8 cup Medjool date 2 Tbsp boiling water 1/2 cup sunflower seeds 1/2 cup slivered almonds 1/2 cup cashews 1 cup coconut flakes 1/8 cup coconut oil 1/8 cup cashew butter 1/4 tsp
More information