- -4 stalks of kale, raw
- -1/2 cup blueberries
- -1/2 cup cooked quinoa
- -1/4 cup slivered almonds
- -1 teaspoon poppy seeds
- -1 large lemon, juiced
- -1 tablespoon EVOO
- -1/2 tablespoon honey
- First, prepare honey lemon vinaigrette. Juice 1 lemon into a small bowl. Then add in EVOO and honey and whisk with a fork. Set aside.
- Next, thoroughly wash raw kale and then pat dry with a paper towel. Using a sharp knife, cut the kale leaves off of the hard center. Then chop into bite size pieces.
- Place kale, 1/2 cup of blueberries, 1/2 cup of cooked quinoa, and 1/4 cup of slivered almonds in a large bowl or tupperware.
- Then, pour vinaigrette on top of salad and toss, making sure to coat everything. Finally, add in poppy seeds and toss one final time.
#gfs #getmegafit #megafit #guruzfitness #bodytransformation #expertnutrition #boxing #hiitstudio #fitnesstracker
#getmegafit #megafit #guruzfitness #gfs #boxing #bodytransformation # expertnutrition #hiitstudio #wearabletechnology
Sign up for our Healthy Tips, Recipes and More and receive a FREE Healthy Infographic- 25- Ways to Eat Well http://ow.ly/MB2z30h3nvY On The Run.
These scalloped potatoes are surprisingly rich and creamy even though they’re made with no dairy (milk, butter or cheese)—vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you’re cooking for dairy-free or vegan diets.
- 1½ pounds Yukon Gold potatoes, cut into ¼-inch slices
- 1½ pounds sweet potatoes, peeled and cut into ¼-inch slices
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon white or black pepper, divided
- ½ teaspoon garlic powder
- 1 small onion, finely chopped (about 1 cup)
- 3 tablespoons all-purpose flour
- 2½ cups unsweetened plain almond milk
- ½ teaspoon paprika
- ¼ cup sliced almonds
- 2 teaspoons fresh thyme
- Position racks in upper and lower third of oven; preheat to 425°F.
- Toss potatoes and sweet potatoes with 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.
- When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.
Serving size: ½ cup
- Per serving: 199 calories; 8 g fat(1 g sat); 4 g fiber; 30 g carbohydrates; 4 g protein; 23 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 13,266 IU vitamin A; 18 mg vitamin C; 157 mg calcium; 1 mg iron; 303 mg sodium; 651 mg potassium
- Nutrition Bonus: Vitamin A (265% daily value), Vitamin C (30% dv)
- Carbohydrate Servings: 2
#guruzfitness #getmegafit #megafit #lifestyle #expertnutrtion #bodytransformation #HIITstudio