Mason Jar Breakfast Parfait

Mason Jar Breakfast Parfait

This yummy little protein-rich grab ‘n go breakfast can be made days in advance and stored in the refrigerator.  Talk about quick and easy!  Oh and delish – VERY delish!!

INGREDIENTS:

1/3 c uncooked oats

1/3 c almond or coconut milk

1/2 c plain Greek yogurt

1 T almond butter

6 frozen or dried cherries, chopped

1/4 c chopped walnuts or pecans

METHOD:

Combine all ingredients in mason jar and store in refrigerator overnight.

Spring Fling Morning ZZZZZZing!!!

Spring Fling Morning ZZZZing!!!

 

Spice up your morning and rev up your metabolism right from the get go with this sassy little elixir.  Can you say WOO HOO!!!!!

Ingredients:

• 2 cups greens of choice (baby kale, baby spinach, swiss chard, romaine – or mix of all)
• 1/2 medium avocado
• 4 inch piece cucumber, chopped
• 1 stalk of celery, chopped
• 1 handful fresh cilantro
• 2 garlic cloves
• Juice of 1 whole lime
• 1 pinch cayenne pepper and/or chili powder
• 1 pinch sea salt
• 1 cup strong brewed green tea, cooled
• 1 cup frozen pineapple chunks

Method:

Put all ingredients in Vitamix or blender and process until smooth. Store remaining juice in glass jar and refrigerate for up to 3 days. Makes approximately four 8oz. servings.

Breast Healthy Morning Cocktail

Breast Healthy Morning Cocktail

 

 

Chugging down a few ounces (4-6) of this uber-healthy morning elixir is the very breast way to start your day!  Bottoms up ladies : )

 

 

 

INGREDIENTS:

1 handful of organic kale (I love the baby variety)

1 handful of organic parsley

1 organic carrot (chopped)

1 organic orange (peeled)

1 small green apple (unpeeled and chopped)

1 Tbsp. flax seeds

1 cup+ pure H2O

Ice if needed

METHOD:

Put all ingredients in high-powered blender and process for approximately 1 minute.  Store extra in glass container in refrigerator.  Always best when consumed immediately after making but can last up to a couple of days – squeeze some citrus on top before storing to prolong taste and nutrients.

Breast Healthy Salad

Breast Healthy Salad

INGREDIENTS:

2 cups organic kale (I use Organic Tuscan Kale from Trader Joe)

1/2 cup pomegranate seeds

1 tablespoon chopped organic walnuts

1 cup roasted sweet potatoes, cubed.

METHOD:

Wash and shake off extra water from the kale and chop fine – put through salad spinner to dry.

Wash and cube a sweet potato.  Toss with olive oil and sea salt and roast in a 400 degree oven, tossing frequently.  Cook until done – approximately 20 to 30 minutes.

Combine the chopped kale, pomegranate seeds, chopped walnuts, and roasted sweet potatoes in a large bowl; toss to combine. Drizzle the Anti-Inflammatory Turmeric Sun Dressing over salad and toss to combine.

Anti-Inflammatory Turmeric Sun Dressing 

From MindBodyGreen

INGREDIENTS:

4 Tbsp. organic extra virgin olive oil

Juice + zest of 2 organic lemons

¼ avocado

1 clove garlic, minced

1 Tbsp. ground organic turmeric

1 Tbsp. raw local honey — if not vegan

pinch of Himalayan sea salt (to taste)

METHOD:

Blend all ingredients in a blender.  Add more avocado if you desire a thicker consistency.

 

Breast Healthy Smoothie

Breast Healthy SmoothieINGREDIENTS:

1-2 scoops PurePea Protein Powder

4 oz. Pomegranate juice

4 oz. pure water

1 fistful of kale/spinach

1 t flax oil

1/2 T flax meal

1/2 T chia seeds

1/2 cup fresh/frozen blueberries

dash of turmeric

ice if needed

METHOD:

Add all ingredients to blender and blend until thick and creamy, approximately 1 minute.

 

 

CH-CH-CH-CHIA Breakfast Pleaser

Chia PuddingThis little concoction is the perfect breakfast in every way!  High in protein, fiber and omega-3’s and no cooking required!!!  Mix up a batch, throw it in the fridge and wake up to this ready-made bowl of pure energy!!!

 

 

INGREDIENTS:

1 cup unsweetened vanilla almond milk (I like Silk)

1/4 c chia seeds

1/2 t pure vanilla extract

1 T agave nectar or pure maple syrup

Pinch sea salt

Pinch of cinnamon

1/2 fresh fruit

1/4 cup pistachios

METHOD:

Combine first 6 ingredients, cover and refrigerate over night.  In morning, spoon 1/2 the mixture into a bowl, top with fresh fruit and nuts – enjoy!

Warm Sweet Potato Dip

Warm Sweet Potato DipINGREDIENTS:

1 baked sweet potato

1 heaping T almond butter

1 pinch sea salt

1 pinch cinnamon

1 pinch nutmeg

1 tsp flax seeds

METHOD:

Remove sweet potato from skin and place in small bowl.  Add the rest of the ingredients and stir until well combined.  Use as a dip for cut up veggies.  YUM!  You will really flip for this ultra-healthy dip!!!  Serving size is 1/2 cup.

CAVE WOMEN LOVE HOT COCOA

Cave Women Love Hot Cocoa

 

From Cave Women Don’t Get Fat by Esther Blum

 

 

 

 

INGREDIENTS:

1 C unsweetened almond milk (will still be sweetened slightly)

1 heaping T unsweetened cocoa powder

1 t raw cacoa powder

sprinkle of cinnamon (optional)

pinch of sea salt (optional)

METHOD:

In small pot heat almond milk over medium flame, being careful not to boil.  When heated through, add cocoa and cacoa powders and stir with whisk until completely blended.  Pour into mug and sprinkle with cinnamon and sea salt if desired.  Enjoy!

Winter Root Soup (adapted from Nourishing Traditions by Sally Fallon)

Winter Veggie SoupINGREDIENTS:

2 T organic butter

2 T olive oil

3 medium onions, medium chopped

2 leeks, washed well, trimmed and sliced

4 carrots, peeled and sliced

3 parsnips, peeled and sliced

1 1/2 quarts organic chicken stock or combination water and stock

Several thyme sprigs, tied together

4 garlic cloves, peeled and mashed

pinch cayenne pepper

2 medium red skin potatoes, sliced

Sea salt and cracked pepper to taste

freshly ground nutmeg

METHOD:

Melt butter and o.o. and cook onions, leeks, carrots, turnips and parsnips about 1/2 hour over low heat, stirring occasionally until all veggies are soft.

Remove thyme and blend soup.  Season with salt,pepper and nutmeg.  If soup is too thick, thin with a little water.

 

Fool’s Cobbler

Fool's CobblerINGREDIENTS:

Filling:

5 Lbs. Bosc pears (peeled and chopped)

1 cup dried cherries

Grated zest of 1 lemon and 1 orange

2 Tbsp. freshly squeezed orange juice

2 Tbsp. freshly squeezed lemon juice

1 ½ tsp. ground cinnamon

½ tsp. ground nutmeg

Topping:

1 cup oatmeal

½ tsp. sea salt

½ cup slivered almonds

½ tsp. cinnamon

2 Tbsp. butter (optional)

METHOD:

  1. Preheat oven to 350 degrees.  Lightly butter a 9” x 14” x 2” baking dish.
  2. To make filling:  Peel, core and cut pears into large chunks.  Combine pears with cherries, zests, juices, cinnamon and nutmeg and pour into baking dish.
  3. To make topping: Combine oatmeal, sea salt, almonds and cinnamon and scatter on top of filling.  If desired, dot with butter.
  4. Place baking dish on a sheet pan and bake about 1 hour, until top is brown and pear filling is bubbly.  Serve warm.  Makes about 10 servings.