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Mothers Day Menu


Cinnamon Coffee Smoothie

Prep Time: 5 mins Cook Time: 5 mins Servings: 2


Ingredients

  • 1 frozen banana

  • 1 tablespoon almond butter

  • 2-4 tablespoons concentrated cold brew coffee or espresso

  • 4 ice cubes

  • ¾ cup almond milk, more as needed to blend

  • 1 teaspoon cinnamon

  • 1 heaping tablespoon maca powder, optional*

  • 1 heaping tablespoon vanilla protein powder, optional*

  • 1 medjool date or sweetener of your choice, optional


Directions:

  • Add all ingredients to a blender and blend until smooth. Add more almond milk, as needed.


Farmers Market Breakfast Bowl

Prep Time: 20 mins Cook Time: 10 mins Servings: 2


Ingredients

Spiced "Riced" Carrots:

  • 2 medium carrots

  • 2 teaspoons lemon juice

  • 1 teaspoon extra-virgin olive oil

  • ¼ teaspoon cumin

  • ¼ teaspoon coriander

  • sea salt and freshly ground black pepper

Yogurt Green Goddess Sauce: (makes extra)

  • 2 cups whole milk greek yogurt

  • 2 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves

  • ½ teaspoon sea salt

  • ⅓ cup chives, reserve some for garnish

  • ⅓ cup fresh basil

  • ¼ cup fresh mint

  • freshly ground black pepper

for the bowls:

  • handful of salad greens

  • 1 medium beet, shredded or very finely diced

  • 4 radishes, thinly sliced

  • 2 small tomatoes, sliced into wedges

  • 2 soft boiled eggs*

  • extra-virgin olive oil, for drizzling

  • sea salt and freshly ground black pepper


Directions:

  • Make the spiced carrot salad: Grate the carrots (easiest using the grating plate in a food processor). Transfer the carrots to a small bowl and toss with the lemon juice, olive oil, cumin, coriander, and pinches of salt and pepper. Set aside and wipe out your food processor.

  • Make the yogurt green goddess sauce: In the KitchenAid® 7 Cup Food Processor, puree the yogurt, lemon juice, olive oil, garlic, and salt until combined. Add the chives, basil, and mint and pulse until just combined.

  • Assemble the bowls with the salad greens, carrots, shredded beet, radishes, tomatoes, and soft-boiled eggs. Drizzle the bowls with olive oil and season with salt and pepper. Serve with dollops of the yogurt sauce.

  • Chill remaining yogurt sauce for 3 to 4 days. It’s great for dipping vegetables, spreading on sandwiches, or dolloping onto salads.

Wonder if you are eating to properly fuel your body? Schedule a free consultation to find out!


Original Recipe from: Love & Lemons and Love & Lemons

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