Blueberry Muesli
[Serves 1]
INGREDIENTS
- 1/2 cup Gluten Free Rolled Oats
- 1 cup Water or Unsweetened Coconut or Almond Milk
- 2 Tablespoons Hemp Seeds (optional)
- 1/2 cup Blueberries (optional)
- Chopped Mint
Soak all ingredients overnight and you’ll have a delicious breakfast cereal in the morning. You can heat it up if you prefer it hot.
If you forget to soak the oats overnight, you can cook them on the stove and then add in your fruit and nuts.
Salmon & Endive Salad
[Serves 2]
INGREDIENTS
- 1 can of sustainable caught Salmon, drained
- 1/2 stalk Celery, diced
- 1/2 green Apple, diced
- 1 teaspoon Capers
- 1 Tablespoon Hemp seeds
- 2 Tablespoons Parsley, chopped
- 1 Tablespoon extra virgin Olive Oil
- Salt and Pepper to taste
- 4-6 Endive leaves
Mix all the ingredients, except endive together. Serve in endive leaves.
Olive and Pinenut Quinoa Salad
[Serves 4]
INGREDIENTS
- 1 cup Quinoa, rinsed and soaked for 20 minutes
- 2 cups Vegetable Broth
- 1/4 cup pitted Kalamata Olives, chopped
- 1/2 cup toasted Pine Nuts
- 2 cups baby Spinach
- 2 Tablespoons Lemon Juice
- 1/4 cup extra virgin Olive Oil
- Salt and Pepper to taste
In a pot, combine quinoa and vegetable broth. Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.
Strawberry Mango Mint Icee
[Serves 1]
INGREDIENTS
- 1/2 cup frozen Strawberries
- 1/2 cup frozen Mango
- 1 Tablespoon chopped Mint
- 1 teaspoon Lime Juice
- 1 Tablespoon unsweetened Coconut
Blend strawberries, mint and lime juice. Top with coconut.