Seasonal Sol Food Recipes to Ignite your Brightness- Spring 2018
Needing a few tasty ideas of what to cook up this Spring Season? Come check out these delicious & healthy Seasonal Recipes with Sol Food Nutrition.
-- Sunshine Fruits Smoothie --
Did you know that this smoothie has loads of probiotics, fiber, and Vitamin C to boost the immune system and promote healthy digestion? It's also rich in healthy fats to keep us satisfied throughout the day!
Makes 2-3 servings
1 cup So Delicious Unsweetened Coconut Milk (in refrigerated aisle) -- Use 1.5 cups if omitting the yogurt
1 small ripe banana, or 1/2 large
1 handful strawberries (about 6)
1 small mango OR 1 peach
1/2 cup mix of raspberries and blackberries (frozen or fresh)
½ cup plain yogurt, recommended: Strauss European Style Yogurt or White Mountain Bulgarian Yogurt, Whole Fat
1 T hemp seed hearts, for extra omega 3s
Local Bee pollen (optional)
1. Place banana and milk alternative in blender on high speed until smooth (add hemp seeds here if using).
2. Add to the blender the rest of the ingredients
3. Blend on highest speed until evenly blended, about 40 seconds.
4. Enjoy immediately, or you can take this one on the go!
--- Delicious Veggie Omelet for any Meal ---
Did you Know? This omelet can help to build energy levels with its active B-vitamins, to stay satisfied and focused throughout the day!
Yields 3 servings
Recipe Key: 1 T = 1 Tablespoon
6 eggs plus 1 T water to fluff them up
2 shallots (or 1/3 onion), sliced thin
1 small bell pepper, minced
1 bunch spinach, or 3 handfuls of baby spinach leaves
A few pinches of ‘Real Salt’ (an affordable brand of unbleached sea salt)
A few grinds of freshly ground black pepper
3 T organic butter, ghee, or virgin coconut oil
1 avocado, sliced thin
Favorite cheese; gruyere, white cheddar, feta, etc.
Fresh basil and/or parsley
Cherry tomatoes (Summer season)
Melt 1T butter, ghee, or oil in a medium sized cast iron skillet over low-med heat.
Place shallots/onion & bell pepper inside of the skillet. Cook for 3- 4 minutes, stirring often until veggies are tender with the pierce of a fork.
Transfer sautéed veggies to a plate. Next, wilt the spinach by tossing it into the same pan, add a few T water & stir on med-low heat for 60-90 seconds. Transfer spinach to veggie mixture.
Beat the eggs until lightly foamy; add Real Salt, pepper, and 1 T water.
Coat skillet with 1 T butter/ghee/virgin coconut oil & add egg mixture until the eggs begin to set on the bottom of the pan about 20 seconds.
Using a stainless steel spatula, gently lift edges of the omelet toward the middle of the pan, to let the uncooked part of the eggs flow toward the edges & bottom of the pan. Continue cooking for 2 minutes or when center appears light and spongy.
Sprinkle veggies (plus cheese if desired) over 1/2 of the omelet. Using spatula, gently fold plain egg side over the veggie side. Cook for 25 seconds on each side.
Slide the omelet out of the skillet and onto a plate
Chop the omelet in thirds, top with avocado, and serve with your preferred sides.
This meal can keep you feeling energized and satisfied for hours & hours. Enjoy!