Life at its Best

BREAKFAST

• 1 sprouted whole grain tortilla
• 2 tablespoons unsweetened natural almond or peanut butter
• 1 banana, diced

1. Spread almond butter on tortilla.
2. Top with bananas and roll.

• 1 cup quinoa, soaked and cooked
• 2 tablespoons of your favorite dried unsweetened fruit (cranberries, raisins, blueberries, etc.)
• Dash sea salt
• Cinnamon or grated nutmeg to taste
• Stevia to taste
• 1 cup unsweetened almond milk

1. Combine all ingredients in a medium saucepan.
2. Heat over medium heat until liquid is absorbed.

QUICK HEALTHY LUNCHES

• 1 medium zucchini, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1 clove of garlic, peeled and minced
• ½ teaspoon cumin seed
• Dash sea salt
• Your favorite vegetables.

• 1 cup quinoa rotini pasta, cooked, drained, and cooled
• ½ sweet red pepper, chopped
• 1 green onion, chopped
• ½ tomato, seeded and chopped
• ½ zucchini, chopped
• ½ cucumber chopped
• 3 tablespoons parsley, chopped
• 1 tablespoon organic lemon juice
• 1 tablespoon extra virgin olive oil
• Dash sea salt
• Fresh cracked black pepper to taste

1. Mix pasta, pepper, onion, tomato, zucchini, cucumber and parsley.
2. Whisk together lemon juice, olive oil, salt, and pepper and pour over salad. Toss to mix.

• 1 sprouted grain, gluten-free tortilla
• ½ avocado
• 1 tablespoon lemon juice
• Dash sea salt
• ¼ cup baby spinach
• ½ cup carrots, peeled and shredded
• ½ tomato, chopped
• ¼ cup spicy sprouts
• ½ red bell pepper, sliced

1. Combine avocado, lemon juice and sea salt in a small bowl. Lightly mash with a fork.
2. Spread mashed avocado on tortilla.
3. Top with spinach, carrots, tomato, sprouts, and pepper.
4. Roll and cut in half.

• 1 tablespoon organic extra virgin olive oil
• 1/2 cup chopped organic onions
• 1 teaspoon minced organic garlic
• 1 cup quinoa, rinsed well and drained
• 2 cups water or 2 cups broth
• 1/4 teaspoon sea salt

Other Goodies They Will Love:

• Ants on a log (celery sticks with almond or peanut butter and raisins)
• Coconut, almond, or Greek yogurt
• Seasonal fruit kabobs
• Organic string cheese
• Leftovers
• Veggie soups in a thermos
• Kale chips
• Veggies and salsa, guacamole, or pesto
• Fruit
• Raw cheesecake pudding
• Black bean brownies
• Raw nuts or seeds
• Homemade trail mix
• Organic hard boiled eggs
• Homemade granola bars
• Larabars
• Raw homemade applesauce
• Raw brownie bites-these are addicting!
• Zucchini chips
• Baked plantain chips- Be sure to use SEA SALT instead of regular salt!! Less sugar than bananas! Great salty snack!

WHAT TO AVOID:

Want more ideas or need help with meal planning or grocery shopping? Please contact me with questions.  I also offer phone or skype sessions if you do not live in the Twin Cities!

Zesty Lemon Quinoa

1 Cup Quinoa

1/2 Cup Toasted Pine Nuts or Pecans

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

2 tsp Freshly Grated Lemon Zest

1 tsp Ground Cumin

1/4 tsp Cayenne

1/2 Cup Chopped Flat-Leaf Parsley

Sea Salt and Fresh Ground Black Pepper

Rinse quinoa in a fine strainer for a few seconds. Transfer to a medium saucepan, add 1 tsp sea salt and 1 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until all water is completely absorbed-18 to 20 minutes. Transfer quinoa to medium bowl along with nuts, lemon zest, cumin, cayenne, parsley, drizzle with lemon juice and olive oil. Season with sea salt and pepper; toss until well combined. Serve warm or at room temperature.