When it comes to Christmas we all tend to go over board on spending money, eating sweets and drinking alcohol. Now the holidays are over it’s time to clean up our act and get back on that health wagon. To get you started I am sharing with you 2 health boosting recipes that taste amazing!
“Good morning, Good looking” Smoothie!
This fabulous smoothie is bursting with nutrients that will help replenish body and clean up your skin.
Berries come with a very high content of antioxidants that make your skin age slowly.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid.
They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
Bananas contain a good amount of health benefiting fiber, anti-oxidants, minerals, and vitamins.
Kefir is easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins.
- 1 frozen banana broken up in pieces
- 1 cup frozen berries
- 1 cup plain kefir
- 1 date
- ¼ diced avocado
- ¾ cup spinach
Blend and enjoy!
Balsamic Roasted Vegetable Salad
This is one of my favorite 30 Day Reboot recipes and one of the best winter salads. Make a big batch and eat it over a few days.
- 2 zucchini
- 1 small sweet potato
- 2 teaspoons salt
- 8 baby tomatoes
- 1 small red pepper, de-seeded and cut into strips
- 1 small yellow pepper, de-seeded and cut into strips
- 1 medium chopped red onion, halved and sliced thin
- 2 large garlic cloves, finely chopped
- 1 handful fresh basil
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
- 8-10 cups arugula or other greens
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese (if tolerated)
Prepare the zucchini 30 mins before you start. Cut them into 1 inch dice and sprinkle with salt. Place in a colander and allow excess water to drain out.
While the veggies are draining make vinaigrette. Add honey, Dijon, salt, balsamic and garlic into a blender. Turn blender on low and slowly add in oil until it’s thick and creamy. You can do this method by hand in a bowl with a whisk but using a blender is much easier.
Preheat the oven to 425°F
Arrange all the vegetables on a sheet tray, sprinkle with garlic, torn up basil leaves, pepper and a sprinkle of salt.
Drizzle the oil over, then mix thoroughly.
Roast for 30-40 minutes, mixing about half way to ensure even cooking.
Let cool. Toss arugula or greens with some of the dressing. (Just enough to lightly coat). Top with the cooled roasted veggies and garnish with feta and olives and another good drizzle of dressing.