- 1 baguette
- 1 lb Brussels sprouts
- ½ c. pesto
- 3 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
Preheat oven to 400°F. Cut Brussels sprouts into quarters and place into a bowl. Mix with 1 tbsp. olive oil, salt and pepper. Bake for 20 minutes. Slice baguette in about 1 cm thick slices. Place on a sheet pan and drizzle with olive oil. Place into oven for 8 minutes. Once cooled, layer baguette slices with pesto and roasted Brussels sprouts.
- 2 cans of coconut milk (refrigerated overnight)
- 1 tbsp. sugar
- 1 c. fresh mixed berries
- 2 tbsp. granola
Open the refrigerated cans and separate out watery liquid from thicker milk (if possible). Whip with 1 tbsp. sugar until combined and soft peaks form. Layer with fresh fruit and granola.
- whole wheat pita pockets (3-4)
- 2 tbsp. olive oil
- 1 tbsp. cinnamon
- 1 tbsp. brown sugar
- 1 ½ c. fresh strawberries
- ½ small avocado
- 1 small kiwi
- ½ c. cucumber
- ½ lemon, zest and juice
- pinch of salt
Preheat oven to 375°F. Mix cinnamon and brown sugar in a small bowl and set aside. Cut pita pockets into 8 squares and lay in single layer on a baking sheet. Brush or spray with olive oil and sprinkle 1 tbsp. of cinnamon brown sugar on top. Place in oven for 8 minutes. Remove from oven and let cool. Chop strawberries, avocado, kiwi, and cucumber, mixing gently. Add lemon zest and juice, the remaining tbsp. of cinnamon brown sugar, and a pinch of salt. Mix gently and enjoy!
- 1.5 lbs shrimp (fresh or frozen – deveined, shell removed)
- 1 cucumber (sliced thin)
- 1 avocado (sliced thin)
- 3 large carrots (sliced thin)
- 1 red pepper (sliced thin)
- ½ head napa cabbage (chopped)
- 1 head bib lettuce
- ½ tbsp vegetable oil
- Salt
- Pepper
- Garlic powder
- ½ c peanut butter
- 1 can coconut milk
- ½ tbsp brown sugar
- ½ c. fresh lime juice
- ¼ c. soy sauce
- 1 clove garlic (chopped)
- 2 tsp ginger (minced)
- 1 tsp garlic powder
- Red pepper flakes (optional)
Sprinkle thawed shrimp with salt, pepper, and garlic powder and sauté in vegetable oil. (If raw, cook until pink and opaque. If already cooked, sauté until heated through.) Mix ingredients of peanut sauce together until blended well. Place one large leaf of bib lettuce and layer cucumber, avocado, carrots, red pepper, napa cabbage and shrimp. Drizzle peanut sauce or enjoy on the side.
