NUTRITIOUS GREEN DRINK

2 Cups of Fresh Spinach
2 Cups of Pineapple Juice
Several Fresh Mint Leaves

Instructions:

1.     Fill blender to about half full of spinach
2.     Add mint leaves
3.     Add juice
4.     Blend until frothy
5.     Serve immediately

Yield: 4-1 cup servings

 

CHICKEN AND VEGETABLE SOUP

2 cups boneless, uncooked  chicken breasts cut into pieces
2 large leeks
2 stalks chopped celery
2 chopped carrots
2 cartons organic chicken broth
Seasonings to taste
Optional: other greens such as spinach or kale

PROCEDURE:

  1. Add all ingredients to a large pot.
  2. Simmer until vegetables are cooked.
  3. Season.

Yield- 6-8 servings

 

ASPARAGUS AND TOMATO SALAD

15-20 asparagus spears
1 green onion, chopped
¼ pinenuts, toasted (can use any nuts you prefer)
2 tomatoes sliced
Few sprigs of fresh basil or parsley
Olive oil/ lemon juice dressing or dressing of your choice

Olive oil/ lemon juice dressing
1 c. Olive oil
2-4 drops Stevia
1/3 cup lemon juice¼ tsp. Braggs seasoning

Optional- dried herbs/ garlic etc. Flavor as desired

Combine all ingredients and blend in blender.
-Courtesy of Diana Herrington

 

STRAWBERRY SHAKE

1 cup strawberries
1 cup freshly juiced carrots
1-2 tablespoons protein powder
1 teaspoon flax or coconut oil
ice cubes or cold water

Blend all ingredients in blender.
Makes 1-2 servings

 

PEACH AND PINEAPPLE PASSION

1/2 cup fresh pineapple chunks
1/2 banana
½ cup frozen peaches
1-2 tablespoons protein powder
ice cubes or cold water 

Blend in blender.
Makes 1 serving

 

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

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