Eating Clean
It’s all about filling your body with whole, healthy foods. Luckily, range free and PureFit Meals prove clean doesn’t have to mean bland.
Spinach Apple Salad
(serves 4 to 6)
Ingredients: (for best flavor, choose organic)
1 pound spinach, rinsed and dried
1 apple, peeled, cored, and sliced
1/2 cup sprouted raw pumpkin seeds
Dressing:
2 tablespoons raw honey
4 tablespoons balsamic vinegar
1/4 teaspoon sea salt
Directions:
- Divide spinach into four bowls, top with apple slices and pumpkin seeds.
- Whisk together dressing ingredients in small bowl, or use a dressing shaker.
- Drizzle salads with dressing.
Roasted Squash and Roots
(serves 4)
Ingredients: (for best flavor, choose organic)
1 patty pan squash, seeded and sliced
1 delicata squash, seeded and sliced
3 beets, peeled and quartered
4 carrots, peeled and one-inch rough cut
1 tablespoon extra virgin olive oil
1 sprig fresh or dried rosemary
Sea salt to taste
Directions:
Combine ingredients together in one bowl. Toss.
Spread on lined baking sheet.
Roast in 425-degree oven for 45 minutes or until tender, tossing occasionally.
Serve as side to meat entrée, on top of tossed greens, or double for main entrée.
Strawberry, Avocado, and Rosemary Smoothie
Makes 1 large smoothie
Ingredients:
1/3 cup vanilla almond milk
1/3 cup coconut milk
10 strawberries
1/2 avocado
1 teaspoon rosemary
1 teaspoon balsamic vinegar
1 cup ice cubes
Directions:
- Combine all ingredients.
- Blend until smooth.
Baked Huevos Rancheros
Makes 10 servings
Ingredients:
30 eggs, whisked well
1/2 cup coconut milk
1 cup roasted red pepper, diced
1 tablespoon kosher salt
2 teaspoons pepper
1 tablespoon cumin
1 tablespoon granulated garlic
4 cups egg whites
Directions:
- Combine all ingredients and pour into silicone muffin molds.
- Bake covered at 350 degrees for 15 to 20 minutes.
- Serve on a bed of greens with tomatillo salsa.
- Serve with side of fruit: half-orange, quarter-grapefruit, etc.