10 minutes

Ingredients:

1 grapefruit

5 celery stalks

2 heads of fennel

Juice of 1 lemon

2 tbsp extra virgin olive oil

Handful of fresh mint

 

Directions:

Chop the grapefruit, celery and fennel into small pieces. Mix with lemon juice, olive oil and top with fresh mint. 

Ingredients:

1 sweet potato

3 purple pototes

1 cup small yellow potatoes

1 head fresh lettuce

1 tbsp extra virgin olive oil

Juice of 1 lemon

Pinch of sea salt

1 bunch fresh rosemary

 

Pesto:

1 cup spinach

1 tbsp olive oil

Pinch of sea salt

1 garlic clove

Juice of 1 lemon

1/2 cup sunflower seeds

 

Directions:

Preheat the oven to 400F. Slice the potatoes and lace all of the potatoes on a baking sheet. Coat with olive oil, sea salt and rosemary and roast for about 30 minutes.

 

To make the pesto, place all ingredients in a blender and blend until creamy.

 

Mix salad with olive oil, lemon juice and sea salt. Place potatoes over salad and top with pesto. 

Ingredients:

1 cup shaved celery root

1/2 cup shaved carrots

1/2 avocado, chopped

1/2 cup sprouts

2 tbsp meyer lemon juice

1 tbsp black sesame tahini

 

Directions:

Add all ingredients into a serving bowl. Top with lemon juice and tahini and mix well.

 

 

10 minutes

Ingredients:

1 head fennel

1 grapefruit

1 cup cherry tomatoes

1/3 cup fresh mint

3 tbsp extra virgin olive oil

1 tsp sea salt

Juice of 1 lemon

 

Directions:

Chop fennel, grapefruit, tomatoes and mint. Mix in a large bowl. Top with olive oil, sea salt and lemon. 

 

 

Serves 2-3

 

Ingredients:

3 heads of Belgian endive

1 large pear

1 large persimmon

1/3 cup chopped pistachios

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp balsamic glaze

1 tsp sea salt

 

Directions:

Chop the endive, pear (leave 2 slices)and persimmon. add pistachios, and mix with olive oil, sea salt and vinear. Top with sliced pear and drizzle with balsamic glaze.

Avocado and grapefruit are one of my favorite combinations. The acidity and slight bitterness of the grapefruit with the buttery delicious taste of avocado just go so well together. After my workout I wanted something light and healthy so I added a few berries and apples in to give it an extra dose of sweetness and it was perfect. My husband ate half of it.

 

Husband approved.

 

Ingredients:

1 ripe organic avocado

1/2 organic pink or red grapefruit

1 cup organic raspberries

1 apple chopped into small pieces

1 tbsp extra virgin olive oil

Pinch of seal salt

Juice of 1 lemon (meyer lemons are my favorite)

Fresh mint

 

Directions:

Cut the avocado, grapefruit and apple into small pieces. Add the raspberries, and top with olive oil, lemon juice and sea salt. Finely chop up some fresh mint and garnish. 

Ingredients:

2 yellow beets

Fresh spring lettuce

2 tbsp extra virgin olive oil

Pinch of sea salt

1/2 avocado

1 lemon

 

Directions:

Chop the avocado into small cubes. Place the lettuce in a bowl and mix in the avocado. Thinly slice the beets and place around the salad. Drizzle with olive oil, sea salt and lemon. 

Serves 2-3.

There is nothing more hearty than a big salad filled with vegetables and grains. This can be a great lunch or dinner, not just a side salad. The caramelized sweet potatoes and beets are what make this dish husband approved.

 

Ingredients:

2 beets

1 large sweet potato

Tricolor organic quinoa

1 bunch of watercress

1 bunch of arugula

Balsamic glaze

2tbsp extra virgin olive oil 

Sea salt

1/4 tsp paprika

1/4 tsp cumin 

1/4 tsp turmeric

Bunch of fresh rosemary

1/4 tsp organic honey

 

Directions:

Preheat the oven to 375 degrees. Place the beets and sweet potatoes on a baking dish, and drizzle them with olive oil, and sea salt. Add the rosemary, turmeric, cumin, paprika, and sea salt to the sweet potatoes, drizzle with honey. Pour the olive oil, balsamic glaze and add a pinch of sea salt to the beets. Roast for about 45 minutes until soft.

Follow package instructions to make the quinoa (2 servings), and add cumin, olive oil and lemon juice. Place the watercress and arugula on the bottom of a serving bowl, place quinoa over it. Slice the beets and sweet potatoes when finished and place over the grains. Drizzle a bit more balsamic glaze over the salad. 

 

 

Ingredients:

2 ripe persimmons

1 cup walnuts

2 bags of organic arugula

1 lemon

Balsamic glaze

2 pinches of sea salt

1 tsp raw honey + extra for salad

2-3 tbsp extra virgin olive oil

1/4 tsp paprika

1/4 tsp cumin

 

Directions:

Place walnuts in a stove top pan with paprika, cumin, sea salt and honey; brown for about 5 minutes. 

Chop the persimmons and place over arugula in a large serving bowl. To make the dressing, mix the lemon juice, balsamic glaze, sea salt, 1 tsp raw honey and olive oil. Add the walnuts to the salad and top with the dressing. 

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