Month: February 2015

13 ingredient chopped salad {Eat clean}

photo 1-10photo 2-9The Breakdown:

Chopped Brussel sprouts, kale, cabbage and radicchio.

1/2 cup of cooked black quinoa, 1/2 cup of mexican beans, finely chopped cucumber, parsley and cilantro. Cherry tomatoes, chopped pecans, walnuts and pumpkin seeds.

The Dressing:

1/2 cup of olive oil, 2 teaspoons of balsamic vinegar, 1 tablespoon of dijon mustard, 1 teaspoon maple syrup or honey.  Whisk and toss.

photo 3-7

{Clean eating} Chocolate milkshake


Clean Eating Chocolate “Milk”Shake

makes one serving, increase ingredients according to number of servings desired

1 banana, frozen (for easiest results, freeze bananas in 1″ chunks, peeled)

2 teaspoons honey (more or less, to taste)

1 Tablespoon cocoa powder

1/2 cup milk of choice, I like coconut milk (2 Tablespoons if making ice cream consistency)

Add all ingredients to blender and blend on high until combined and milk shake consistency is achieved. Easy as that!


GAME DAY {Pomegranate guacamole}



The Breakdown:

4 medium ripe avocados, pitted and diced
2 tablespoons fresh lime juice
2 garlic cloves, pressed or minced
1 teaspoon salt
½ medium red onion, chopped
¼ cup fresh cilantro, mostly leaves, chopped
1 to 2 jalapeños {seeded and chopped}
1 medium pomegranate, deseeded {about 1 cup worth of pomegranate arils}
Entirely optional: ½ cup crumbled feta
With a spoon, scoop the avocado flesh into a medium-sized mixing bowl. Add the lime juice, garlic and salt. Mash the ingredients together with a large fork or potato masher until the avocado is nice and creamy.
To ensure that the onion flavor doesn’t overpower the guacamole, rinse the chopped onion under running water (I used a fine mesh colander). Pat the onion dry with a paper towel.
Add the onion, chopped cilantro and jalapeño to the bowl and mix well. Gently stir in ½ of the pomegranate arils. For extra presentation points, transfer the guacamole to an appropriately sized serving bowl now. Sprinkle remaining pomegranate arils over guacamole, along with some additional chopped cilantro and totally optional feta, if you’d like. Serve immediately.
Recipe adapted from Mexican Everyday by Rick Bayless.