Watermelon Salad with Zesty Coconut Oil Vinaigrette

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This salad is SUPER simple. Place the arugula on the bottom of the bowl, adding the watermelon and feta on top. Whisk together the coconut oil and lime juice, then add the minced garlic, salt, and pepper, and stir together. Pour over the salad JUST when you are ready to serve so that the arugula does not wilt. I have made this salad vegan before by adding crumbled, pan-seared tofu in replace of the feta, and it tastes just as delicious! Enjoy!

Serves: 4-6

-4 cups fresh arugula

-2 cups cubed watermelon

-1/2 cup to 3/4 cup crumbled feta cheese

For the dressing:

-1/3 cup coconut oil

-juice of 1/2 a lime (or lemon)

-1 tablespoon minced garlic

-1 tsp salt

-1 tsp pepper

Juice for Weight Loss: Beet ‘n Spinach

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I have a juice at least once a day–sometimes twice or three times, but this recipe is one of my favorites. It doesn’t have a lot of protein in it, so if you are looking for more protein, you can easily add a protein powder or add some yogurt. The ginger and lemon gives this juice very bright flavors. The beet and apple add some delicious sweetness, and the spinach and cucumber give it more nutritional benefits and rich flavor. This juice is wonderful any time of day, and also beautiful! Enjoy, guys!

Yield: 1 and 1/2 cups of juice

-1/2 medium sized beet, skin removed

-1/3 cup mixed berries (frozen)

-1 cup leaf spinach

-1/4 of a medium sized cucumber

-1 apple. chopped -1 tsp fresh ginger

-Juice of 1/2 a lemon

-1/3-1/2 cups of water

Place all of the ingredients into a NutriBullet, Ninja, or which ever blender/mixer/juicer you own. I leave the skins on my fruits and vegetables for the fiber content, except for the cucumber. You can look up which fruits you should skin due to their likelihood of containing chemicals. You can adjust how much water you put in the cup based on how thick you like it. I like my juice pretty thick, so I typically only use a little, but I’d say most people would prefer 1/2 cup of water in this recipe.

Shredded Brussels Sprouts with Dried Cranberries & Slivered Almonds (Foo Foo Salad)

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Thanks to my friend Courtney, this salad has a fun nickname! I made it for the first time when I had her over for dinner early this Spring. I had never tried it before but it turned out to be a hit. She has made it for kids she babysits for; and even the kids loved it! This salad can be served either warm or at room temperature. It is full of sweet and salty flavor, but still maintains its healthy integrity. Enjoy!

Serves: 4

-1 bag shredded Brussels Sprouts (around 3.5 cups worth)

-2 tablespoons extra virgin olive oil

-1/2 cup dried cranberries

-1/2 cup honey roasted slivered almonds

-2 teaspoons salt

-1 teaspoon pepper

Heat olive oil in a large pan on medium heat. It should take about 30 seconds to heat up effectively, and then add in the shredded Brussels sprouts. Cook the vegetable for 5-7 minutes, or until tender. Stir every minute. Add in the salt, pepper, cranberries, and honey roasted slivered almonds. Stir well so that the ingredients are evenly distributed, and taste for salt & pepper. Adjust as needed.

Pineapple Salsa

IMG_7239This recipe is super simple & delicious. Just mix all of the ingredients together, taste for salt & pepper, and then let sit for about 20 minutes in the fridge before serving. This will give it enough time for the flavors to marry. If you like your salsas a little spicier, you can add minced jalapeno to it (I would say about 1/2 tsp worth for this quantity). I love how this salsa is nice and sweet and has a great texture from the pineapple. Enjoy!

Serves: 4

-1 fresh pineapple (small), cut into small pieces

-1 medium roma tomato, diced

-2 tablespoons minced onion

-2 tablespoons cilantro, minced

-1 teaspoon salt

-pinch of red pepper flakes (optional)