Hope you all had an amazing holiday and enjoyed yourself fully. At Conscious Nutrition we don’t believe in “diets”, however, living and eating is an experiment. A suggestion for a post holiday experiment is to follow a structured plan that includes quality meals for a few days to get your body back to balance.
Below are some suggested recipes from the Conscious Nutrition Jumpstart Program. These meals are great any time after a holiday or weekend of extra indulgence.
Next Monday, we will be conducting a group Jumpstart. This includes an initial day of preparation and grocery shopping, 3 days of following a healthy plan including meals and snacks, and one day of how to keep the momentum going. We will be having a teleconference @ 7 am PST from September 10th-14th. Cost is $45
Email me to sign up for the Jumpstart: Heather@ConsciousNutrition.com
2/3 cup quinoa, washed and drained
1 1/4 cups water
2 teaspoons Braggs Soy sauce
1/3 cup pine nuts, lightly pan toasted
3 1/2 Tablespoons scallions, finely chopped
2 1/2 Tablespoons fresh mint leaves, chopped
2/3 cup cauliflower, small florets, blanched 2 minutes
Place the quinoa and water in a sauce pan, cover and bring to a boil. Reduce flame to medium-low and simmer for 20 minutes. Remove, place in a bowl and allow to cool for a few minutes. Sprinkle the Soy sauce pine nuts, scallions, cauliflower and mint. Mix and serve.
1 bunch kale, chopped
1 Tbsp. lemon juice
2 Tbsp. Grapeseed oil
1/4 tsp. sea salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with oil and sprinkle with sea salt. For more flavor try cayenne pepper or garlic powder.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Black Pepper Pesto & Salad Dressing
1 large clove garlic
1/2 cup toasted pine nuts
1cup packed fresh basil* leaves
1 1/2 teaspoons coarsely ground black pepper
3/4 cup virgin olive oil
1 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup black pepper pesto
1. Combine garlic, pine nuts, basil and black pepper in food processor and pulse a few times
2. Slowly add olive oil while continuing to pulse, should remain slightly course
3. Can be tossed with pasta, served as a veggie dip, or create the vinaigrette and drizzle over steamed vegetables
Salmon on a Cedar Board
• 2 lbs salmon fillets
• 1/2 can orange juice concentrate
• 1/4 cup fresh basil
• 1 teaspoon fresh thyme
• Sea salt & pepper
1. You’ll also need 1 board of 3/4″ thick cedar (big enough to fit all the fillets upon) Submerge the cedar board in water the night before.
2. Combine marinade ingredients with salmon and refrigerate for 24 hours.
3. Set barbeque to medium and place cedar onto grill.
4. Place fillets on board flesh side down.
5. Close cover and cook 25 minutes (Salmon should be opaque all the way through