SALADS AND VEGETABLES

A system detoxifying blend of pure organic bioactive and non-denatured raw whey protein synergistically combined with hand selected whole foods designed to assist in eliminating toxin build-up and replenish deficiencies with nutrient dense super foods.

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SPAGHETTI SQUASH WITH HOMEMADE MARINARA

1 Small Spaghetti Squash
8 Cloves minced Garlic
2 Cups Chopped Yellow Onions
4 Cups Chopped Organic Tomatoes
1/2 Cup Chopped Basil

DIRECTIONS:

Preheat oven to 400 degrees F. Halve squash lengthwise and remove seeds. Brush with olive oil and place cut side down on baking dish. Prick the squash all over the fork. Bake for 30-40 min until tender. Shred with fork to spaghetti-like strands. Top with homemade marinara and fresh basil leaves. Add garlic sauteed mushrooms (id desired).

MARINARA SAUCE:

Saute 8 cloves minced garlic till fragrant. add 2 cups chopped yellow onions and cook till soft and translucent. Add 4 cups choppedorganic tomatoes and cool for 30-45 minutes on low simmer. Stir 1/2 cup chopped basil, turn off heat after 3 minutes. This can be stored in freezer and used for multiple recipes.

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ROASTED BRUSSLE SPROUTS WITH POMEGRANATE

1 lbs. Halved Brussel Sprouts
2-3 Tbsp Olive Oil
2 Tbsp Fresh Squeezed Orange
1/2 Tsp Orange Zest
1/4 Cup Pomegranate Seeds
1/4 Cup slivered Almonds (optional)

DIRECTIONS:

Preheat oven to 300 degrees F. In a bag combine brussel sprouts, olive oil, salt and pepper to taste and shake bag to combine. Place brussel sprouts in baking sheet and roast for about 30 min. or until sprouts have reached your desired level of doneness. Do not over-cook, as the sprouts will be bitter. Remove from heat, toss with orange zest and fresh squeezed orange juice. Add salt and freshly ground pepper as needed. Serve and garnish with pomegranate seeds and slivered almonds (Omit almonds when on the detox program).