INGREDIENTS: 2 Tbsp Navitas Naturals Chia Seeds 1 very large juicy Tomato 1 large Avocado 1 tsp Garlic Powder 1 tsp Onion Powder 1/4 Cup White Onion, minced (plus extra for garnish) 2 Tbsp Cilantro, minced (plus extra for garnish) 2 Tbsp fresh Lime Juice Sea Salt and Hot Sauce, to taste (optional) INSTRUCTIONS: In a blender or food processor, blend the tomato into a chunky puree. Transfer to a small bowl, add the chia seeds, and stir well to combine. Let sit for 10 minutes to
YIELD: 4 servings, 1/2 cup each INGREDIENTS: 2 cups kale ripped into bite size pieces 1 tbsp olive oil Pinch of salt Pinch of fresh ground pepper 3 tbsp Parmesan Cheese INSTRUCTIONS: Break up the Kale into bite size chunks. Place in a cookie sheet with olive oil drizzled over the top. Salt and fresh ground pepper to taste. Sprinkle Parmesan Cheese over it and bake at 350 for 10 min or so. SOURCE: Spark Recipes #glutenfree #wheatfree #snacks #sides #healthyrecipes
YIELD: 4 servings/2 cakes INGREDIENTS: 12 ounces fresh spinach, (see Note) 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese 1/2 cup finely shredded Parmesan cheese, plus more for garnish 2 large eggs, beaten 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper INSTRUCTIONS: Preheat oven to 400°F. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs,
YIELD: One smoothie INGREDIENTS: 1 cup hemp or coconut milk 1/2 cup frozen pineapple 1 frozen banana 1 Tbsp coconut oil 1/2 tsp turmeric (can be increased to 1 tsp) 1/2 tsp cinnamon 1/2 tsp ginger 1 tsp chia seeds 1 tsp maca INSTRUCTIONS: Blend all ingredients in a NutriBullet or other blender. SOURCE: The Chalkboard: A Guide to Living Well #glutenfree #smoothies #coconutmilk #snacks #vegetarian
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