Weekly Recipes for Your Optimal Health!
Avocado Salsa and Cucumber Slices
Ingredients
1 cup fresh salsa
1⁄2 avocado, diced
1 large cucumber
Method
Add all ingredients into blender and blend until smooth.
Honeyed Pear Kale Salad
Ingredients
1 small bunch curly kale, chopped into bite-sized pieces
1⁄2 fresh pear
juice of 1 lemon
1⁄2 tablespoon honey
hearty pinch sea salt 1 teaspoon olive oil Optional: pine nuts
Method
Using a blender, blend pear, lemon, honey, salt and oil. Place kale in a medium mixing bowl and pour liquid over kale. Using firm pressure, manually massage liquid into kale until kale becomes a deep, dark green and reduces in size. Sprinkle with pine nuts if using.
Marinated Lamb Chops
Ingredients
8 ounces organic lamb chops
1⁄4 cup organic olive oil
2 sprigs fresh rosemary
1 lemon, sliced in rounds 1⁄4” thick
4 cloves garlic, peeled and sliced lengthwise 1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons coconut oil for cooking
Method
Rub the lamb with salt and pepper and place in small glass storage container with several rounds of lemon, 2 cloves garlic and 1 rosemary sprig lining the bottom. Drizzle with olive oil and place remaining rosemary sprig, garlic and lemon rounds on top. Cover and refrigerate for several hours or overnight.
After lamb has marinated:
Heat coconut oil in large skillet over medium-high heat. Place lamb chops in skillet and cook for about 4 minutes per side or until cooked through.
Chocolate Avocado Smoothie
1 cup unsweetened nut milk
1/2 cup ice
2 handfuls leafy greens
1 banana (frozen for a creamier smoothie)
1⁄2 avocado
2 tablespoons raw cacao
Optional: 2 tablespoons protein powder
Greek Lamb Salad
Ingredients
5 ounces lamb, grilled, chilled and cut into 1” cubes
3 cups romaine
1 medium cucumber, sliced into rounds and quartered 1 large heirloom tomato
1⁄4 cup red onion, diced
2 tablespoons mint leaves, finely chopped
Sea salt & freshly ground black pepper to taste
Lemon Vinaigrette (see dressing recipes)
Method
In a dinner bowl, toss romaine, cucumber, tomato, mint and red onion. Arrange the lamb on top. Drizzle with lemon vinaigrette. Add sea salt & freshly ground black pepper to taste.
