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Pomegranate Winter Salad

Posted by on Dec 12, 2014 in Uncategorized | 0 comments

Pomegranate Winter Salad

When my friend Elicia invited me to join her family of 25+ people on Thanksgiving the first thing that came to mind was what the heck will I bring.  I had never met anyone in her family and I wanted to bring something that obviously tasted good but wasn’t too heavy. I had just finished a two week Conscious Cleanse  and I was feeling amazing.  I love to indulge and I believe that healthy and mindful indulgences are absolutely essential in life, but Thanksgiving isn’t my time to indulge. I don’t like Turkey, stuffing is just okay, and I really don’t get the obsession with pumpkin pie(unless its loaded with whipped cream, then I get it). For me, this isn’t a meal that I feel necessary to go overboard on. As I was thinking about what dish to bring I knew I wanted to keep it healthy so there was a lighter option for myself and others and of course I wanted it to taste amazing so everyone could enjoy it. After stalking Pinterest for three days and finding this beautiful salad on Brooklyn Supper I had in mind what I wanted to make.  This salad not only pleased the appetites of 25 strangers I had never met before, but the creamy goat cheese, pomegranates and satsumas really brightened up my Thanksgiving plate.   Three Things I Love About This Recipe: You can make it the day before, and just wait to add your dressing on when its ready to be served You can use any seasonal sweet citrus fruits you have on hand It tastes damn good Pomegranate Winter Salad (Serves four-cooking for more? Double the Batch) Salad Ingredients:  6 cups mixed greens(I used an arugula and spinach mix, then I made this about a week later and used spinach and kale, both turned out great) 2 satsumas, peeled and separated(you can use any sweet citrus; oranges, tangerines etc) 1/4 cup pomegranate seeds Soft goat cheese Rosemary for garnish(optional) 1 shallot sliced Real Salt Salad Preparation: Artfully arrange all ingredients on a serving platter. Drizzle with dressing and enjoy.  Salad Dressing(This will leave you with leftover dressing, if your going to make it one might as well have some leftovers for another meal)! 1/2 cup avocado oil(a good quality olive oil works too) 1/4 cup balsamic vinegar 1/2 tbsp. dijon mustard 3-4 tbsp. sweet citrus juice 1 tsp rosemary, minced Pinch of Real Salt Preparation for dressing: Add all ingredients into a bowl and mix well until combined. Store the extra dressing in an airtight container. ...

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Women Wild and Free

Posted by on Oct 24, 2014 in Uncategorized | 0 comments

Women Wild and Free

“Maybe some women aren’t meant to be tamed.  Maybe they just need to run free until they find someone just as wild to run with them”-Carrie Bradshaw 14 Days to a Healthy, Happy, Fit...

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Crack Mix

Posted by on Sep 11, 2014 in Uncategorized | 0 comments

Crack Mix

  I call this the crack mix because it is so addicting.  My clients, friends and family have fallen in love with not only how simple this is to make but how you can use it in so many different ways.  I’ve paired this with eggs, scrambled or fried.  You can add it to your salad for lunch and throw some black beans, tomatoes or avocado with it.  It’s amazing on its own or as a side dish, I’ve even mixed it with a little hummus and thrown it in a wrap. The best thing about this dish is you can cook it once and eat 3-4 times. I make a huge batch and use it all week, you can also freeze this if necessary. golden, crispy and delish manga manga!   Ingredients: 6 sweet potatoes 4-6 cups shaved brussels sprouts(keep it easy, most grocery stores have brussels sprouts already shaved so you don’t have to worry about it) Balsamic vinegar Avocado oil(olive oil works if you don’t have avocado) Real Salt and pepper Preparation: Preheat oven to 425.  Cover two large baking sheets with foil and spray with nonstick spray or drizzle avocado oil on top. Dice sweet potatoes and place on one baking sheet.  Take shaved brussels sprouts and spread them evenly on the second baking sheet. Drizzle potatoes and brussels sprouts balsamic vinegar and avocado oil and add salt and pepper to taste.  Mix the mixture with your hands or a spoon.  You want it to be dressed like a salad, not too soaked but every piece of food should have vinegar and oil on it. Bake for 25 minutes.  Check the potatoes, if they are soft remove from the oven if they are still hard sprinkle a little more balsamic vinegar on them and put back in for 5-10 minutes until soft.  The brussels sprouts are usually done after 25 minutes, you want them to be crispy but not burned. Once both trays and fully cooked to your liking remove from oven and combine in a big serving bowl.  Serve immediately or store in an airtight container and eat within 5...

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