by Lynne Wadsworth | Aug 22, 2020 | Breakfasts, Recipes
Muffin Pan Eggs Serves 4 2 tablespoons coconut oil2 cups spinach (chopped)4 garlic cloves (minced)1 scallion (chopped)8 large eggs (whisked)1 teaspoon dried oreganosea salt and black pepper (to taste) Preheat the oven to 350 degrees F.Take a muffin pan that yields 4...
by Lynne Wadsworth | Aug 22, 2020 | Recipes, Snacks
CURRY GARLIC CARROT FRIES Serves 2 6 large carrots1 tablespoon coconut oil1 tablespoon curry powder1 teaspoon garlic powdersea salt and black pepper (to taste) Preheat your oven to 425 degrees F.Wash and peel each carrot. Slice the carrots into French fries, then add...
by Lynne Wadsworth | Aug 22, 2020 | Recipes, Snacks
DELICIOUS DETOX PESTO 1 bunch cilantro1 bunch parsley1 bunch mint½ cup pumpkin seeds2 garlic cloves1 lemon (juiced)1/4 cup extra virgin olive oilsea salt and black pepper (to taste) Combine the cilantro, parsley, mint, pumpkin seeds, and garlic in a food processor or...
by Lynne Wadsworth | Aug 22, 2020 | Dinner, Recipes
MASSAGED KALE SALAD WITH WALNUTS 1 bunch of kale (thinly sliced)½ bunch parsley (chopped)1 lemon (juiced)1 garlic clove (minced)1 avocado (sliced)1 tablespoon extra-virgin olive oilsea salt and black pepper (to taste)¼ cup walnuts1 15- ounce can chickpeas (drained and...
by Lynne Wadsworth | Aug 22, 2020 | Dinner, Lunch, Recipes
GREEN SALAD WITH HARD BOILED EGG 4 cups mixed greens1 large cucumber (chopped)1 cup shredded carrots1 cup sprouts (any variety)1 avocado (sliced)2 hard-boiled eggsLemon Garlic Dill Dressing (see recipe below) Add the mixed greens, cucumber, and carrot to a bowl. Mix...
