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You will need-
1 ripe banana
1 cup (140g) frozen mixed berries 1 cup (240ml) unsweetened almond milk
1 cup (30g) fresh spinach leaves
1 tbsp chia seeds
1 tbsp raw honey
1 tbsp fresh lemon juice
¼ cup (30g) unsweetened granola
¼ cup (40g) sliced fresh berries (such as strawberries,
blueberries, or raspberries)
Directions-
1.Combine the banana, mixed berries, almond milk, spinach leaves, chia seeds, honey, and lemon juice in a blender. Blend until smooth. 2.Pour the smoothie into a bowl. 3.Top with granola and sliced fresh berries.
Calories: 399 Carbohydrates: 60g Protein: 15g Fats: 11g
This smoothie bowl is packed with nutrients and antioxidants from fresh fruit and spinach, and the chia seeds add healthy omega-3 fatty acids. The granola adds a crunchy texture, while the honey and banana provide natural sweetness. It's a filling and delicious way to start your day on a healthy note!
You will need-
½ cup uncooked quinoa
1 cup water
1 small bunch of kale, stemmed and chopped 1 avocado, diced
1 small carrot, shredded
¼ cup chopped fresh cilantro
¼ cup chopped raw almonds
Juice of ½ lemon
2 teaspoons extra-virgin olive oil
Salt and pepper, to taste
Directions-
1.Rinse quinoa and place in a medium saucepan with water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until water is absorbed and the quinoa is tender—fluff with a fork and set aside to cool.
2.Combine kale, avocado, carrot, cilantro, and almonds in a large mixing bowl.
3.Whisk together lemon juice, olive oil, salt, and pepper in a small bowl to make a dressing.
4.Add the cooled quinoa to the mixing bowl and pour the dressing over the top. Toss everything together until well combined.
5.Divide the mixture into two bowls and enjoy immediately.
Calories: 403 Carbohydrates: 40g Protein: 11g Fats: 25g
You will need-
1 cup broccoli florets,
blanched ½ can
(7.5 oz) red kidney beans or black beans,
drained and rinsed ½ avocado,
diced ¼ cup red onion,
chopped 1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
¼ teaspoon Himalayan salt
¼ teaspoon freshly ground black pepper
Directions-
1.Combine the blanched broccoli, black beans, diced avocado, and chopped red onion in a large mixing bowl.
2.Whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small mixing bowl.
3.Pour the dressing over the salad and toss to combine.
4.Serve immediately, or chill in the refrigerator for a few hours before serving.
Calories: 400 Carbohydrates: 43g Protein: 10g Fats: 22g
Fill a glass or plastic container nearly full with water. With the flesh side down, place the avocado in the container, cover it, and place it in the fridge. This will keep the avocado from turning brown. Reserve 1 serving for the next day's lunch
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