RECIPES

Spinach and Kale Sprout Salad
1 cup washed spinach
optional protein addition: hard boiled egg, chopped
Toss together in a bowl and serve up!!
This recipe doesn't really have solid amounts...just throw in enough for however many are eating! :)
But here is a suggested ratio:

1/4 cup of sautéed brussel sprouts, quartered
1/4 cup of kale sprouts (sauté if desired) (I got mine at Trader Joes)
1 radish, quartered
1 beet, sliced (warm if desired)
sprinkle of feta cheese on top
couple Tbsp of lemon (or your flavor of choice) vinaigrette 




Butternut Squash Chili

1 can of black beans

1 can of corn

roughly 2 cups of cubed butternut squash (I used Trader Joes pre-cut package and just dumped it in)

1 can of fire roasted diced tomatoes

spices: salt, pepper, garlic, chili powder (I use the eyeball-and-taste method of measuring)

to top it off:

1/2 avocado
1/4 cup shredded jack cheese 

If you'd like, mix it all up to get the cheese melty all over the spoon! (the best part).

Greek style greek yogurt pancakes

1 egg (with the yolk!)

3/4 cup greek yogurt

4 - 5 tbsp of flour

1/2 tbsp of sugar (or alternative sweetener if you prefer)

1/2 tsp baking powder (for fluffiness)

sprinkle of salt

Cook on low heat (around 4 -5 on my stove), and  spoon about 1/4 cup of batter into the pan for each pancake.

Top with berries, nuts, or powdered sugar if you'd like!

Salmon and Creamy Tomato-Basil Polenta

3 ounces of fresh salmon (about the size of your palm)

salt, pepper, garlic powder, chili powder [or spices of choice]

1 cup of fresh broccoli

handful of cranberries or seasonings of choice

box of polenta (instant is what i use)

1/2 cup part skim ricotta cheese

1/2 cup cherry tomatoes (i use multicolored)

a couple leaves of fresh basil

be sure to salt! (usually butter is paired with polenta the ricotta can be a little bland if you don't!)

I cooked my salmon at about 375 degrees F for roughly 20 minutes, skin on. [when baking salmon, you can also bake in aluminum. If baked uncovered, wait until the pink salmon has turned almost translucent.] I roasted my broccoli in a pan on the stove in some coconut oil and spices until tender.

To make the polenta, follow the instructions on the box, constantly stirring the grain in some water until thickened. Be sure to pour slowly! Once the polenta is finished cooking, immediately stir in the tomatoes, basil, and ricotta so that they warm into the grain. Let set for 5 minutes, and then serve!