Detox Salad

Did you have too many Easter treats this past weekend?  This is a great way to recuperate!

Ingredients:

1. 2 heads broccoli (1 bunch), stems removed

2. 1 head cauliflower, stems removed

3. 2.5 cups shredded carrots

4. 1/2 cup sunflower seeds

5. 1 cup currants

6. 1/2 cup finely chopped fresh parsley

7. 1/2 cup raisins

8. 4-6 tbsp fresh lemon juice, to taste

9. kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)

10. kelp granules or Herbamare (optional), to taste

11. Pure maple syrup, to drizzle on before serving

Directions:

1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.

2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.

3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.

4. Drizzle with maple syrup to taste.

Note: I saved the stems for a stir-fry later on in the week.

Healthy Crockpot Banana Bread Quinoa

Ingredients

1. 1-½ whole Banana

1. 3 Tablespoons Brown Sugar

2. 2 Tablespoons Chopped Walnuts or Flax Seed

3. 1 cup Quinoa

4. ½ cups Low Sugar Cinnamon Sugar Cookie Coffee Creamer (Coffee Mate) (Says you could use light cream and 1 ½ tbp cinnamon, I used canned coconut milk.)

5. ½ cups Low Fat Milk

6. 1 cup Water

7. 1-½ Tablespoon Melted Butter

8. ½ teaspoons Vanilla Extract

Preparation Instructions

1. Mash the banana in a bowl and set aside. In another bowl, mix the brown sugar and walnuts together.

2. Pour quinoa, creamer, milk, water, butter and vanilla into the crock pot. Add the mashed banana and stir to evenly distribute. Sprinkle the sugar and walnut mixture into the quinoa and stir to mix. Cook on low for 4–6 hours, or until the quinoa is fully cooked. If you need to, add additional liquid or sugar to the mixture for taste.  Serve warm and garnish with banana slices.

Serves 6,Calories 260, Fat 7 grams, Carbohydrates 38 grams, Fiber 2.5 grams, Protein 5 grams, Weight Watchers Points 6

Need a Little Taste of Summer?

Ingredients:

1. 3 cups watermelon puree (seedless if possible)

2. 1/2 cup fresh blueberries

3. 1/2 cup chopped fresh strawberries

4. 1 kiwi, peeled and sliced

5. 1 peach or nectarine, diced small handful fresh cherries, pitted and chopped

Directions:

1. Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

2. Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

3. When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.