Enjoy some delicious recipes!

Program #781

Meggie Bradberry

Super Smoothie

Prep Time: 5 minutes

Cooking Time: 1 minutes

Yields: 1 servings

Ingredients:

Water (can be replaced with coconut water and/or your favorite milk product)

2 cups of spinach

2 cups of frozen blueberries

1 cup of frozen
pineapple

**Ice (if desired)

Directions:

1. Fill the blender with your liquid
2. Add your favorite Greens
3. Add your favorite frozen (or fresh) fruit
4. Blend and Enjoy!
**You can always add ice to thicken or additional liquid to help blend. Notes:

The great thing about smoothies is that you can add whatever you like to it, such as your favorite protein powder or your favorite superfood. Some of my favorite superfoods include: Gogi Berries, Raw Cocoa and Maca. I also love adding ground flax seeds, hemp seeds, or chia seeds for extra fiber and nutrients. Be creative! And remember, you can always add more fruit until you find the taste you desire... just don't forget to get your greens in! ;)

Salmon with Edamame Succotash
Prep Time: 10 minutes
Cooking Time: 14 minutes
Yields: 4 servings

Ingredients:

3 pieces of proscuitto (or applewood-smoked bacon, for all of you bacon lovers out there)

1/4 tsp salt

1/4 tsp pepper

1 tblsp Extra Virgin
Olive Oil

4 (6 oz) Salmon Filets

1/4 cup vegetable broth

1 cup frozen
corn (yellow/white)

1 cup frozen shelled edamame

1/2 tsp. dried
thyme

1/8 tsp salt

1 chopped onion
Directions:

1. **If using bacon, precook bacon in large nonstick skillet over medium heat ( 7 min) or until crisp. Remove bacon from pan and crumble. Reserve drippings in pan.

2. In separate pan, go ahead and sautee onion until golden brown. Add edamame and corn to sautee, as well.

3. Salt (1/4 tsp) and pepper salmon fillets

4. In a seperate pan, heat olive oil. Add fillets, skin side up, and cook 4 minutes over Medium-High heat, or until golden brown. (If using bacon, simply add salmon filets to drippings in the pan)

5. Turn over fish and add chopped pieces of proscuitto (orcrumbled bacon), 1/4 cup broth, and remaining ingredients to pan.

6. Cover and cook 3 minutes, or until fish flakes easily.

Leftover Quinoa for Breakfast

Prep Time: 1 minutes
Cooking Time: 8 minutes
Yields: 1 servings

Ingredients:

1 cup cooked quinoa (be sure to cook in water, not broth)
1 cup milk or coconut milk (So Delicious)
1/2 cup dried tart cherries or cranberries
Additional fruit of choice for topping
Stevia or preferred sweetener
*Almond or Coconut Milk for serving

Directions:

In a heavy pot, toast cooked quinoa over medium heat for 1 minute, add in milk, tart cherries, and cinnamon (if desired). Cook until heated (about 5 minutes). Sweeten & add addtional milk to serve! I also like to top with additional fresh fruit and some chopped walnuts for a nice crunch!

Notes:

Bored of your oats, but still crave a warm cereal and a fiber boost? Here’s an idea for quinoa leftovers & a simple oatmeal substitute!  

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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