Citrus Snap Peas and Carrots!

Hello wellness lovers... I hope you are having an amazing week!

Any exciting plans for this weekend? Jon and I are going to Disneyland (again!) Haha... we have annual passes, so we need to use them! We actually haven't been in 2 months...

Anyways, on to today's healthy deliciousness! ♥

The other day I was flipping through the latest issue of First magazine, and a recipe caught my eye! It totally had "spring" written all over it! The original recipe called for butter & honey, but I wanted to substitute coconut oil and agave instead.

Also, I made it without fresh parsley and shallots, because:
a.) I like easy, fast, & simple.
b.) It didn't seem like they would taste that amazing with coconut oil.
b.) I find it annoying to make trips to the grocery store for 1 or 2 items. (I am sure you can relate!)

Citrus Snap Peas & Carrots

Ingredients:

• 2 pounds baby carrots
• 12 ounces sugar snap peas
• 1 tablespoon coconut oil
• 1 teaspoon agave
• 2 tablespoons lemon juice
• salt (I used Himalayan)

Directions:

1. In large saucepot over high heat, filled with (lightly) salted boiling water, cook baby carrots for 4 min., or until crisp-tender, adding sugar snap peas after 2 min. Drain.
2. Heat coconut oil in skillet over medium-high heat.
3. Add carrots, snap peas, agave, and lemon juice. Cook for 2 minutes, stirring occasionally.

Yum! Enjoy over rice, quinoa, or other grain for a light & healthy meal.

I hope you are having a great day! :)

Health & Wellness News & Inspiration:
Top 10 Superfoods for Spring- Shine
15 Powerful Reasons to Go Veg- Care2
Spring Veggies Tasty, Healthful- AuburnPub.com
Is Maple Syrup a Superfood?- eCanadaNow
Cat Yoga- YouTube

Green Apple Super Smoothie!

Hello there! :) And happy Friday!

So... earlier this week, I did some reading & researching about 100 different popular dietary theories (for hours!). I am absolutely fascinated by everything I am learning at the Institute for Integrative Nutrition! ♥

Anyways, when reading about the Body Ecology Diet, I came across a delicious green smoothie recipe! I ended up adding dates for natural sweetness. It is my favorite green smoothie yet!!

If you want to whip up a green smoothie that is less "green" tasting than most, give this one a try! :) It's delightfully refreshing and calming, yet energizing!

Green Apple Super Smoothie
(makes 6 servings)  

Ingredients:

*1 granny smith apple

*4-5 stalks celery 

*2 cups romaine lettuce

*4 dates, pitted 
*½ large avocado 
*½ bunch cilantro or parsley

*3-4 cups filtered water

Directions:

Chop vegetables into 1 inch pieces for easy blending. Fill blender with 3-4 cups filtered water (more or less water depending on how thick you desire your shake). Add all ingredients into blender. Puree till smooth or desired consistency. Enjoy!

Do you have a favorite green smoothie recipe? I would love to try it! :)

And, are you doing anything exciting this weekend?

Garlic Roasted Cauliflower & Lemon Tahini Sauce

Happy Tuesday! I hope you are having a great week!

This morning I was definitely not feeling 100%... but after a nutritious breakfast of oatmeal, almonds, and a fruit smoothie... and then a 30 minute run, I felt much better! Healthy food and exercise can do amazing things! ♥

Anyways... tonight I finally got around to using the head of cauliflower that has been waiting patiently in the fridge.

Little did it know... it was about to get roasted with garlic, olive oil, and parsley!

And then dipped in Lemon Tahini Sauce! :)

And... guess what?! It was so easy to make!

How to Make:

Garlic Roasted Cauliflower & Lemon Tahini Sauce

(serves 4, as a side dish)

Roasted Cauliflower

• 1 head of cauliflower
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 tablespoon dried parsley

Preheat oven to 400 degrees F. Cut cauliflower into florets. Mince 3 cloves of garlic. Toss cauliflower florets and minced garlic with the olive oil and parsley in a large bowl. Spread flavored cauliflower onto a pan (I used parchment paper, but it probably is not necessary). Roast for 25 minutes.

Lemon Tahini Sauce

• 2 tablespoons lemon juice
• 5 tablespoons tahini

Mix lemon juice and tahini together in a blender. Serve as a dipping sauce, or drizzle over roasted cauliflower.

Even though I enjoy cooking... I have little patience when I am already hungry. So I am glad this was so quick & easy!

Do you have any favorite ways to enjoy cauliflower?

P.S. Has anyone ever made cauliflower "mashed potatoes?" I think that is going to be the fate of the next head of cauliflower that comes my way. :)