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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    Refreshing and Filling Chopped Salad

    November 13, 2014

    I couldn't think of a more interesting name for this salad, so I'm saying it as it is, refreshing and filling. On Saturday mornings, my husband and I try and workout first thing, becuase the "let's just workout later," tends to never happen. So, we took a one hour spinning class at Equinox which ended up being extremely fun and a tough workout as a DJ was playing fabulous music. Though my husband's weekend brunch ritual is an omlette, I decided to change things up a bit but added some avocado for some healthy fat. I got his seal of approval on this one!

     

    Ingredients:

    1 head of raddichio

    1 grapefruit

    1 avocado

    1 red apple (Honey Crips is my favorite)

    1 - 2 yellow or red beets (raw or boiled/roasted)

    1 persimmon

    1/2 cup of fresh mint

    2 tbsp extra virgin olive oil

    1 lemon

    1/2 tsp turmeric powder

    1/4 tsp Himalayan seal salt 

     

    Directions:

    Finely chop the raddichio, grapefruit, avocado, apple, beets and persimmon. If you prefer to cook the beets, boil for 45 minutes or until soft, or roast on 375 for 34-40 minutes. Mix the oilive oil, lemon juice, turmeric powder and sea salt and drizzle over the salad. Top with fresh mint leaves. Bon appetite!

     

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