Healthy Child Recipe
Poppin Grilled Shrimp
Collard Greens Sandwich Wraps
Cucumbers are readily available throughout the year, especially during the early
springtime of the year. Enhancing your meal with a delicious green cucumbers
topped with a taste of creamy coconut.
Tasty Cucumber Salad
1. Placed sliced cucumbers in a colander in the sink
Sprinkle with a bit of salt to allow their moisture to
release for 20-25 minutes. Rinse well to remove the salt
and pat gently to dry.
2. in a medium bowl combine the cucumbers, onion, dill, mint
vinegar,coconut milk, garlic powder, and a sprinkle of salt and pepper
Toss gently to combine, Serve and Enjoy!
Cook: 0 min.
Sweet Potatoes Pasta Salad
This salad makes a perfect side dish, with a zesty taste of avocado oil. What a great way to add
a healthy tasting salad to your meal.
1/8 cup avocado oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp sea salt
2 large sweet potatoes peeled and spiralized
1/2 sliced black olives
10-12 artichoke hearts
2 medium potatoes chopped
In a small bowl, combine the oil, garlic,lemon juice, and salt
2. Bring a large pot of water to a boil. Add the sweet potatoes noodles
and cook for 2 minutes, drain and allow to cool.
3 Placed cooled sweet potatoes noodles in a large bowl and add
the black olives, arttichoke hearts and tomatoes.
4 Pour the dressing over the salad and toss gently to coat. refrigerator
one hour before serving.
Prep: 5 min
Cook 15 min
The result of this healthy dish, with roasted broccoli, a healthy dish with some zing!
Old Fashion Broccoli Delight
5-6 cups broccoli florets
2 Tbsp olive oil or avocado oil
1/2 coarse sea salt
1/2 cup mayonnaise
1 tsp dijon mustard
2 tsbp fresh lemon juice
3/4 tsp nutionist yeast
1 anchory fillet or 1/4 tsp anchovy paste (optional)
Sea salt a nd freshly ground black pepper to taste
1 Perheat the oven to 400 F. Line a rimmmed baking sheet with
parchment paper. Set aside.
2 In a medium bowl place the broccoli florets. Add the olive oil, and
sea salt. toss to coat all of the pieces with oil. If needed, use your hands
to rub oil onto all of the florets. Spread evenly on the prepared baking sheet
Roast 15 minutes or until edges have browned.
3 While the broccoli is cooking prepared the sauce in a small blender or food
processor, place the mayonnaise, dijon,garlic,lemon juice, nutritionist yeast
anchovy fillet, and a sprinkle of salt and pepper. Process until smooth. Transfer
to a large bowl.
4 When the broccoli is done cooking, add the hot broccoli to the bowl
with the sauce and toss to coat all of the pieces. Serve immediately.
Prep: 30 min
Cook: 15 min
Mushroom Green Bean Salad
1 Place green beans and 1 teaspoon of salt in a large pot and cover
with water. Bring to a boil, then reduce heat to medium-low and summer
until beans are tender, about 10 minutes. Drain and rinse with cold water.
Allow to cool for 10 minutes.
2 Meanwhile, cook the mushrooms, in a large skillet over medium heat
melt the coconut oil. add the mushrooms and saute for 5 minutes stirring
occassionally. Season with a sprinkle of salt, and garlic powder. Remove
from heat and set aside.
3 in a large bowl, toss together the cooked green beans mushroom and
minced garlic. Drizzlie with the olive oil, a little salt and pepper and toss to
combine. (Feel free to add more olive oil, if desired.) Cover and
refrigerate 3 hours, or overnight, before serving.
Prep: 15 min, chilling time
Cook: 30 min
Pineapples and Berry Popsicles
1 cup full-fat coconut milk
1 1/4 cups cubed pine apples
1 1/2 tbsp raw honey
i tsp pure vanilla extract
1/3 cup fresh strawberries, roughly chopped
1/3 cup fresh raspberries roughly chopped
1 In a blender or food processor, puree the coconut milk, pineapple
honey and vanilla until smooth.
2 Stir in the strawberries and raspberries. Pour mixture
into popsicle molds and freeze until solid, about 4 hours.
enjoy on a hot day!
Prep: 10 Min.
Freeze: 4 hours