FEATURED RECIPES

ROASTED BEET HUMMUS

Ingredients:

1 roasted beet (small)

1 can (15 oz.) chickpeas (cooked and drained)

1 garlic clove, minced

zest of 1 lemon and juice of ½

2 tbsp. tahini

4 tbsp. avocado oil

Himalayan pink salt

telicherry peppercorn

Directions:

Mix all ingredients in a food processor or blender. Pulse until smooth and creamy. Ready to serve. Excellent with sprouted grain bread, Mary gone crackers, lettuce, and other vegetables.

Serves 4

Max Nutritional Read pp.:

Protein: 0 Carb: 1/3 Fat: 1 Fruit: 0

BASIL BLUEBERRY ORANGE INFUSED WATER

Ingredients:

1 c. macerated fresh blueberries

handful of basil leaves

2 oranges

32 oz. chilled filtered water

ice cubes

Directions:

Place blueberries in a small pitcher. Squeeze juice of 1 orange into the pitcher. Slice remaining orange in rounds or wedges and add to the pitcher. Toss in basil leaves and ice. Add chilled water. Ready to serve. So refreshing!

Serves 4

Max Nutritional Read:

Protein: 0 Carb: 0 Fat: 0 Fruit: ¾

GRILLED SALMON AMALFI WITH BALSAMIC REDUCTION

by Woolley's Freehold Twp., NJ

GRILLED SALMON AMALFI

Ingredients:

6 oz. salmon fillet, thinly slice into three pieces

1 tsp. grape seed oil

1 tsp. extra virgin olive oil

1 ½ c. good quality to medium grade balsamic vinegar

Directions:

Grill salmon in sauté pan using extra virgin olive oil on high heat. Cook 40 to 50 seconds for each side. Add balsamic vinegar and reduce heat to medium cooking for 5 to 6 minutes.

GRILLED VEGETABLES

Ingredients:

1 c. zucchini, julienned

1 bag spinach, sautéed in chicken stock with a pinch of salt & pepper, about 1 minute

1 medium eggplant, grilled

1 red bell pepper, grilled

extra virgin olive oil, to coat sauté pan

1 c. organic low sodium chicken stock

Directions:

Coat sauté pan with oil and grill vegetables over medium heat. Assemble dish with vegetables first, add three pieces of salmon in criss-cross pattern then place spinach on top. Make a ring around the platter with the balsamic reduction. Delish!

Serves 1

Max Nutritional Read

Protein: 1 Carb: 0 Fat: 1 Fruit: 0

BLUEBERRY PISTACHIO CHIA SEED PUDDING

Ingredients:

½ banana, diced

½ cup blueberries, diced

10 pistachios, chopped

2 tbsp. chia seeds

2 cups almond milk

Directions:

Mixed all ingredients together and place in a jar. Refrigerate for a couple of hours and let set. Ready to serve.

Note: For a more dense consistency, add more chia seeds and measure accordingly.

Max Nutritional Read pp.:

Protein: 0 Carb: 0 Fat: 1/3 Fruit: ½

KALE CHIPS

by Rebecca Ginsberg

Ingredients:

1 head organic kale

1 T. extra virgin olive oil

1/2 tsp. chili powder

2 T. garlic powder

Directions:

Wash kale and place leaves into Ziploc bag along with olive oil, garlic powder and spices. Shake well, then remove from bag and place on a cookie sheet and bake at 350 degrees F until crisp. Eat as a side for sandwiches or a snack when craving for a crunch. Variation, crush leaves to make into flakes to use in other recipes.

Serves 1

Max Nutritional Read:
Protein: 0 Carb: 0 Fat: 1 Fruit: 0

BROILED STUFFED BRANZINO

Ingredients:

2 medium sized whole branzino fish, cleaned and gutted

fresh herbs (i.e. parsley, oregano, thyme, basil, cilantro - Use 1 or a combination of.)

1 lemon, sliced (for flavoring only)

2-4 garlic cloves, crushed

1 tbsp. grapeseed oil

Himalayan pink salt

telicherry peppercorn

Directions:

Wash fish thoroughly with cold water and towel dry. Score the fish on both sides. Rub fish with grapeseed oil and stuff with the lemon slices, herbs and crushed garlic. Sprinkle with some salt and pepper. Spray the broiling pan/rack with some oil so the fish doesn’t stick.

Broil for about 7-10 minutes on each side or until done. Serve hot with a side of brown rice and veggies.

Serves 2

Max Nutritional Read pp.:

Protein: 1 Carb: 0 Fat: ½ Fruit: 0