GREEN DETOX SPLASH
1 cup Swiss chard leaves, cut into small pieces
½ cup parsley leaves
¼ cup broccoli sprouts
1 golden delicious apple, cut into 8 pieces
1 teaspoons lemon juice
½ cup water
½ cup ice
Add all ingredients into a blender and pulse until well blended.
HEALTHY GLUTEN-FREE BLUEBERRY PANCAKES
½ cup gluten-free rolled oats
5.3 ounces (1 container) of blueberry yogurt
½ ripe banana
½ teaspoon baking powder
½ teaspoon vanilla extract
1 cup fresh or frozen blueberries
Blend all ingredients together except the blueberries to make mixture.
Lightly grease skillet. Spoon desired amount of pancake batter on hot skillet and add desired amount of blueberries to each pancake.
Flip when bottom edges pull away from pan, about 5- 7 minutes.
Drizzle syrup of your choice. Bon Appetit!
AVOCADO TOAST WITH A KICK
1 whole avocado
½ serrano pepper, slice thin
Pinch of red pepper flakes
Whole Wheat bread
Cut and de-pit whole avocado and smash it
Squeeze half of lemon in smashed avocado
Mix in serrano pepper and spoon onto slightly toasted whole wheat bread slices
Add Pinch of red pepper flakes on top
SWEET POTATO HASH
2 large sweet potatoes
1 can of black beans (drained and rinsed)
½ cup of yellow onion
1 whole red pepper
1 teaspoon of salt
ground black pepper to taste
½ tablespoon of paprika
1 teaspoon of cumin
2 tablespoons of olive oil
1 whole serrano chile pepper, sliced
Chop 3 cups of sweets potatoes and boil for 5 minutes then drain
In a skillet heat up olive oil
Add onion, red pepper, salt, pepper, paprika, cumin and saute for 2 minutes until onions are translucent.
Add sweet potatoes into skillet and cook for 5-10 minutes until the potatoes are a bit golden, stirring occasionally. Add the blackbeans, stir and heat through.
Transfer to a plate and add serrano chile peppers and avocado for garnish
You can add a fried egg and slices avocado and Serrano chills on top to create a whole meal!
Photos by Lorianne DeVita