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
Photos by Lorianne DeVita