A Green Breakfast

This is probably a top favorite and request of a favorite little lady I have been cooking and creating menus for over the last six years.  You've got to know that this green breakfast is jam packed with nutrients that will most definitely get you stepping out the front door with your best self shining. And the best part, you can make a big batch and keep them loaded and ready in the fridge for an easy grab-and-go breakfast or snack the next day! 

A GREEN BREAKFAST

Prep time: 5 mins | Total time: 7 mins  | Serves: 1-2

INGREDIENTS:

• 1/2 an avocado

• 1/2 a small fennel bulb

• 1 large handful spinach

• 1 inch piece ginger, peeled and chopped

• 1 apple, cored and chopped

• 1/2 c pineapple, chopped

• 1 tbsp flax seeds

• 1 c nut milk

• 2 tbsp pumpkin seeds

• 1 tbsp chia seeds

• 1 tbsp almonds, chopped

• 1 tbsp walnuts, chopped

DIRECTIONS:

1. In Vitamix or high powered blender, combine all ingredients through the nut milk and blend on high until smooth. Adjust taste if desired.

2. Pour into a bowl or mason jars and top with remaining nuts and seeds when ready to eat.

 

 

Recipe: A simple lunch.

Sometimes all you need is a few simple ingredients to feel completely satisfied.  I made this lunch a couple of weeks ago with inspiration from Sunday Suppers.  It was super simple, super delicious and super satisfying.  I'm craving it right now, for my lunch that's about to happen, and decided that I should share it. Simple and easy.  Go for it. 

Apple - Celery Root - Prosciutto - Parsley - Lemon - Maldon - Peppercorn

Prep time:  10 mins   | Assembly time:  5 mins   | Serves: 2

INGREDIENTS:

• 1 apple, cored and julienned

• 1 small celeriac, peeled and julienned

• 5 pieces of thinly sliced prosciutto, torn

• 1 small handful parsley, leaves only, torn

• 2 tbsp plain greek yogurt

• 2 tbsp olive oil

• juice of 1 small lemon

• sea salt, to taste

• fresh cracked pepper, to taste

• 1 tbsp chopped fresh parsley

• maldon sea salt, to taste

DIRECTIONS:

1. In a small bowl, whisk yogurt, lemon, chopped fresh parsley, salt, pepper and olive oil. Adjust to taste.

2. In a medium bowl, combine apple, celeriac, parsley, half of the prosciutto and toss with dressing. Top with the remaining torn prosciutto and fresh cracked peppercorns and of course, maldon sea salt.