Prep Time

Prep Time: 2 minutes

Prep Notes

Gazpacho is so easy to make, store and enjoy. Because it’s served cold, it’s a refreshing summer soup that provides ample vitamins & hydration. Unfiltered apple cider vinegar boosts major health benefits including probiotics to help aid digestion and olive oil provides healthy plant based fats.

Ingredients

• 2 lbs ripe tomatoes (any variety)

• 1 cucumber

• 2 red bell peppers

• 3 tablespoons unfiltered apple cider vinegar

• ¼ cup cold pressed organic extra virgin olive oil

• 2 tsp sea salt (I love pink Himalayan sea salt)

• 1 tsp black peppercorns

• 1 garlic clove (optional)

• ¼ tsp ground cayenne pepper (optional)

Directions

1. Roughly chop the veggies and combine them in a high-speed blender with the rest of the ingredients.

2. Chill in the fridge for at least an hour to really cool it down. I store gazpacho in ball jars for an easy grab-n-go soup.

3. Add in ½ cup black beans or quinoa and ¼ chopped avocado to complete the meal with added protein, fiber and healthy fats.

4. Or, use it as a dip for veggies, dressing for a salad or a sauce for grilled chicken or fish.

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Prep Time

Prep Time: 3 minutes

Prep Notes

This literally takes less than 3 minutes to make and it is SO easy, refreshing and a game changer for upgrading a meal with great nutrition in a hurry. 

Yields

Makes 2 Servings

Ingredients

• 1 can tuna (choose Safe Catch or Wild Planet- something that is tested for mercury)

• OR 4 hardboiled eggs

• OR 1 cup drained garbanzo beans

  1 tsp ACV (unfiltered apple cider vinegar)

• 1 tsp fresh squeezed lemon

• 1 tsp olive oil

• Sea Salt or Kosher Salt & Pepper to taste (you guys love spice, add a dash of cayenne and paprika!) 

  Optional:

• 1 tsp Dijon 

• ¼ cup chopped parsley ("can I add greens to this?" YES!)

• 1 tsp ground turmeric

Directions

Combine protein of choice with other ingredients. Use two knives or a fork and knife to combine. Keep in airtight container for up to a week in the fridge.  Serve on a bed of greens, in a wrap, on top of a ½ baked potato or on Chia Leah Clean Crackers

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Prep Time

Prep Time: 2 minutes

Prep Notes

A chia “egg” is simply a substitute for an egg in a baked good recipe. I started using this swap with my youngest two kids being egg-allergic. It’s a boost of nutrition and such an easy hack for anyone who prefers no eggs!

Chia seeds are full of antioxidants, fiber and plant based fats and protein. These versatile little seeds are an excellent add in baked goods, smoothies and more.

Yields

Makes 1 Serving (1 chia egg = 1 egg)

Ingredients / Directions

• 1 Tbsp Chia seed (or flax meal)

• 3 Tbsp warm or hot water

• Combine and mix with a fork. Let sit for 5 minutes then pour the “chia egg” into your recipe.  

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Prep Time

Prep Time: 10 minutes

Ingredients

Pesto

• 1 cup shelled walnuts, (or use pine nuts)

• 2 cups chopped parsley, about 1 bunch (use basil as an alternative)

• 1 garlic clove, roughly chopped

• Juice of 1 lime

• 1/2 teaspoon salt

• 1/2 cup olive oil

Salad

• 4 cups kale chopped

• 1 cup cherry tomatoes sliced

• 1 cup cucumbers sliced

• 1 can garbanzo beans (drained)

Optional:

• Hemp hearts, chopped scallions, chopped carrots, sliced avocado.

Directions

Place pesto ingredients in a food processor, stopping to push down paste until blended.

Combine pesto and kale until kale is coated. 

Place 1 cup pesto kale in 4 ball jars. Layer to the top with cucumbers, tomatoes, garbanzos. 

This salad should last in sealed containers for up to 4 days. Kale should soak in flavors of the pesto. Shake the jar when you are ready to eat. S&P to taste.

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Prep Time

Prep Time: 5 minutes

Prep Notes

Smoothies are a quick and easy way to start the morning off with tons of nutrients. This smoothie is amazing boost of nutrition to detox and wake up your body and mind!

Pineapples contain antioxidants to fight inflammation and manganese and vitamin C for immunity. Mint is good for clear skin and mental alertness, ginger for digestion and lemon for immunity.

Yields

Makes 1 Serving

Ingredients / Directions

• ½ cup pineapple fresh or frozen

• 1 tsp fresh squeezed lemon

• 1 inch fresh ginger peeled

• 3/4 cup WATER

• 4-5 fresh mint leaves

• Heaping handful of fresh spinach

• 1 T chia seed or flax

• Optional: 1 scoop collagen or unflavored protein powder, 1 tsp MCT oil for healthy fats

• Blend well!  

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Prep Time
45 mins (includes baking time)

Prep Notes
This is a gorgeous & vibrant colored dressing that zips up any salad or side. With anti-inflammatory properties and all “real” ingredients, it’s truly an upgrade in your autumn salad!

Cooking Time
5 mins

Yields
2T = 1 serving of dressing

Ingredients

• 1/4 cup organic pumpkin puree (canned)

• 1/3 cup olive oil

• 1/4 cup unfiltered apple cider vinegar

• 1 T honey or pure maple syrup

• 2 cloves garlic minced

• 2T “nooch” nutritional yeast*

• 1 tsp turmeric

• ½ tsp salt (any salt that you prefer)

• ½ tsp black pepper (to activate turmeric) 

Directions

In a hurry? Grab a whisk and mix ingredients. Store dressing in an airtight container for up to a week.

If you have 2 extra minutes, in a highspeed blender, combine all ingredients and mix. Optional here to add in 1-2T pumpkin seeds to add in more interesting texture.

*no nooch? No problem! First, add it to your list for the grocery store. Then, swap in ½ tsp pumpkin pie spice or ground cinnamon as a sweet alternative for this dressing.

Top salads with Chia Leah Sweet + Spicy Granola or Maple & Olive Oil Quinoa Sprinkle

Prep Time
45 mins (includes baking time)

Prep Notes
This seasonal salad is colorful and delicious, offering countless health benefits. When you eat a rainbow of colors you truly fight oxidation with antioxidants. Make it ahead of time and worry not about soggy or wilting kale, as it is a hearty leafy green that withstands up to 3 days in a dressed salad. It looks amazing in ball jars if you plan to host a fall picnic outside or in your home. I double this recipe for easy grab-n-go and satiating ball jar lunches or dinners all week. 

Cooking Time
35-45 mins

Yields
4 servings

Ingredients

• 6 cups washed and chopped kale (any variation)

• 1 butternut squash (around 1 lb) peeled, seeded and cut into 1 inch cubes or 1 lb sweet potato washed & cut into1 inch cubes

• 1 cup cooked quinoa

• 1 cup pomegranate seeds

• 1/3 cup chopped raw walnuts

• 1/2 cup Chia Leah Sweet + Spicy Granola OR 1/2 cup Chia Leah Maple + Olive Oil Quinoa Sprinkle

• optional:

  • 1 large beet peeled and shredded

  • 2 oz crumbled goat cheese

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• 1/3 cup apple cider vinegar (I love Bragg)

• ¼ cup honey

• ¼ cup olive oil

• 1 tsp ground cinnamon (plus alittle extra to sprinkle on baking squash)

• 1 tsp dry mustard (no dry mustard? Add 2 tsp Dijon from the jar)

• ½ tsp sea salt or kosher salt (plus a little extra to sprinkle on baking squash)

• 4 1 qt ball jars (or a big beautiful bowl)

Directions

Preheat oven to 400 degrees

Arrange squash and/or potatoes on large baking sheet. Spray with non-GMO canola oil and sprinkle with a dash of sea salt and cinnamon. Toss to coat. Bake for 35-45 minutes, tossing halfway, until tender. Allow to cool.

Dressing: Whisk together vinegar, honey, oil, cinnamon, mustard,and salt. 

“Massage” kale with dressing. Let sit for at least 10 minutes. Add in other ingredients. 

Toss & serve with a Sweet + Spicy Granola or Quinoa Sprinkle topper or evenly put each ingredient in 4 ball jars with Sweet + Spicy Granola at the top of the jar and refrigerate for up to 3 days. Enjoy!

Total Prep Time

Prep Time: 3 minutes

Prep Notes

Eggs are a vitamin B and protein powerhouse, chia adds filling fiber plus antioxidants.

Optional to add Chia Leah Maple & Olive Oil Quinoa Sprinkle for a boost of antioxidants and fiber plus Nutritional Yeast, aka “nooch,” - a delicious vegan alternative to cheese with a nutty/cheesy/salty flavor profile and packed with vitamin B, (the energy vitamin), Zinc for immunity and protein and don’t forget to add a handful of spinach just because!

Yields

1 serving

Ingredients:

• 2 eggs whisked with salt & pepper

• 1 T chia seeds

• Optional:

  • 2T Chia Leah Quinoa Sprinkle

  • 2 T nooch

• ~¼ tsp sea salt

• ~1/8  tsp ground pepper

Directions:

Whisk eggs, add chia and S&P and other optional ingredients.

Heat pan to medium/high with a high heat spray oil.

Add egg mixture and turn heat to low. Scramble with spatula for approx 30 seconds.

Enjoy!

Tips:

Make sure the pan is heated medium/high with quality oil so you don’t have a mess to scrape off the pan which is the only thing that would slow ya down on a busy morning. Also, TAKE 2 MINS to sit down and eat for better digestion. I know you are busy, but take a little time to sit and your body will thank you all morning long!

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Strawberries help repair stomach lining and taste awesome with red peppers, (both high in vit C), lemon is alkalizing, cayenne fights inflammation and ginger settles the tummy. Chia or flax will provide some healthy fats and antioxidants. Hydrating and an excellent addition to protein filled breakfast, this is one of my faves!

Prep Time

30 seconds

Yields

1 serving

Ingredients

• 1 cup fresh or frozen strawberries

• 1/4 cup fresh red bell pepper

• 1 Tablespoon chia seed or flax meal

• 1/4 inch peeled raw ginger

• 2 T fresh squeezed lemon

• 1/2 cup water

• Pinch of ground cayenne pepper

• 1/2 cup ice

Directions

1. Combine all ingredients in a powerful blender. Add more water if desired.

2. Enjoy!

Total Prep Time

Prep Time: 10 minutes

Prep Notes

Pasta dishes can get a bad rap, often because pasta tends to take over a meal, creating an imbalance of nutrients. Choose a high-quality pasta, like Pasta Pappone’s flavored pasta or a whole wheat pasta for good source of protein and fiber. Also, you’ll notice that while pasta is the base of this salad, we load it up with plenty of veggies for added vitamins, fiber and flavor for a balanced meal.  Add grilled chicken, fish or roasted tofu for extra protein.

Swap in for Quinoa for a gluten free option for this recipe.

Yields

Serves 4 (pasta serving size is 2 oz/person or ½ cup quinoa/person)

Ingredients:

Salad Ingredients:

• 8 oz cooked Thai Citrus Ginger Pasta Pappone, or pasta of choice (or 2 cups cooked quinoa)

• 2 T green onions chopped

• ¼ cup cilantro chopped

• ½ cup broccoli chopped

• ½ cup bell peppers chopped

• ¼ cup carrots chopped

• Optional 1 cup chopped spinach (if making ahead, add this just before serving so spinach stays crispy
  

Dressing Ingredients:

• ¼ cup olive oil

• 1T rice vinegar

• 2T fresh squeezed lime

• 1T all natural peanut butter or almond butter

• 1 tsp flax meal

• 1 tsp honey

• ¼ tsp ground ginger (or ½ tsp chopped fresh ginger)

• ¼ tsp garlic powder (or ½ tsp minced fresh garlic)
  dash red pepper flakes

• ¼ tsp salt

Directions:

Whisk together all dressing ingredients. Pour half over the pasta and toss. Add in chopped veggies and then toss with remaining dressing. Enjoy!

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Total Prep Time

Prep Time: 3 minutes

Prep Notes

Nutritional Yeast aka nooch is a delicious vegan alternative to cheese with a nutty/cheesy/salty flavor profile. Nooch is packed with vitamin B (the energy vitamin), Zinc for immunity and protein. Adding lemon = adding brightness and vitamin C. Double or triple this recipe in a ball jar with a tight lid and keep in the fridge for up to a week. This dressing is delicious on salads, roasted veggies and grilled chicken, pork or fish.

Yields

2 Servings

Ingredients:

• 3 T fresh squeezed lemon juice (no lemon juice? Use unfiltered apple cider vinegar!)

• 1 T Dijon mustard

• 1 tsp maple syrup or honey

• 2 tsp olive oil

• ¼ cup nooch

• ~¼ tsp sea salt

• ~1/8  tsp ground pepper

  Optional:

• 1-2 T water to thin out dressing if preferable

Directions:

Mix all ingredients (except water) with a whisk. Taste and add water if desired.

Enjoy on salads, as a veggie dip or a topping sauce for fish, chicken or pork.

Tips:

Pour over huge bed of stripped lacinato or curly kale and get in there with your hands to massage the dressing in. This will loosen up the kale and take away the bitterness of this wonderful green.

Bulk up your salad with options such as roasted sweet potatoes, garbanzos, chopped cherry tomatoes, chopped pistachios, chopped walnuts, sliced red onion, seasonal veggies and fruit like pomegranate, ground cherries.

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Total Prep Time

Prep Time: 30-35 minutes

Garbanzo Bean Bake Time

20-25 minutes

Prep Notes

Give your mood a boost and your tastebuds a surprise with mood foods matcha, arugula, garbanzos, strawberries, hemp and avocado. 

Yields

2 Servings

Ingredients

• 3 cups arugula

• 1 cup garbanzo beans 

• ½ cup strawberries sliced

• 3 T hemp seeds

• ½ avocado chopped

• Matcha Dressing:

  • 1 tsp matcha powder

  • 1 tsp water

  • 2T honey

  • 2T olive oil

  • 2T tahini

  • Dash sea salt

Directions

Garbanzo Beans:

1. Drain garbanzo beans and pat dry with a towel.

2. Preheat oven to 350.

3. Place garbanzos on a baking sheet and drizzle with a little olive oil & sea salt.

4. Baked for 20-25 minutes until beans crisp up. This step is optional. Beans don’t have to be roasted if you are short on time.

Combine arugula, garbanzos, strawberries, hemp seeds and avocado. Top with salad dressing. 

Matcha Dressing:

1. Combine matcha and water in a container. Lid container and shake for 30 seconds.

2. Remove lid and add honey, olive oil, tahini, salt, shake again.

3. Scrape any extra matcha powder along side of container to mix in if necessary.

Alternate salad dressing: “Go-To” Salad dressing: 2T olive oil, 2T apple cider vinegar, 2T lemon, salt and pepper

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Prep Time

Prep Time: 1 hour to bake sweet potato

Muffin Cook Time

35 minutes

Prep Notes

Upgrading Thanksgiving favorites with more health without sacrificing taste! Gluten free and dairy free, no refined sugars. We add our nutritious sweet & savory Chia Leah Maple & Olive Oil Quinoa Sprinkle for a boost of fiber, antioxidants and crunch!

These can be made into single serving muffins or in a baking dish (family style)

Yields

12 Servings

Ingredients

• 6 medium sweet potatoes (about 25 oz)

• ½ cup almond milk (or your milk of choice)

• 2 eggs

• 2 “chia eggs”

  • 1 T flaxseed meal or chia seed + 3 T warm water gently stirred

• 4 T maple syrup

• 1 tsp grapeseed oil 

• 2 tsp vanilla extract

• 1 tsp cinnamon

• Dash nutmeg ~1/8 tsp

• Dash sea salt ~1/4 tsp

• 1 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle

• Optional: ½ cup chopped pecans or slivered almonds

Directions

Wash & dry sweet potatoes. Bake on a sheet pan at 400 for 1 hour.

Once potatoes are cooled enough to touch, gently peel away the skins*.

Combine sweet potatoes with remaining ingredients (excluding Sprinkle) in a large mixing bowl.

Using an electric (or hand) mixer, blend the ingredients. 

Scoop mixture into 12 parchment lined muffin tins or an 8x8 or larger baking dish

Top evenly with Chia Leah Maple & Olive Oil Quinoa Sprinkle

Bake for 30-32 minutes for muffins or 35-38 minutes souffle dish. 

Enjoy!  

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Prep Time

Prep Time: 5-15 minutes

Prep Notes

It’s SO important to know what is in the food you eat. When you make it yourself, you have that power. This is a great alternative to a processed snack from the store. It’s extremely low in sugar and fills you up. Each ingredient has awesome health benefits.  Make lots of extra and share with your friends, pack in your bag for an afternoon snack or a Halloween or movie night treat. Try to think of your own healthy toppings to swap in.

Yields

1 Serving

Ingredients

• 1 Cup popcorn (Skinny Pop/similar or pop-your own)

  Full of antioxidants and fiber… great source of energy and filling! 

• 1 TBSP pumpkin seeds (raw or roasted at 350 for 5 minutes)

  A tiny package full of nutrients and omega 3’s for heart and brain health.

• 1 TBSP dark chocolate chips (preferably over 72% cocoa for max antioxidants)

  Dark chocolate is lower in sugar and higher in antioxidants than milk chocolate.

• 1 TBSP dried cranberries

  Berries contain polyphenols which prevent disease and fight infection. 

• 1 TBSP coconut shavings (these can be roasted at 350 for 5 minutes)

  Boosts immune system and gives energy.

• 1 shake of cinnamon

  Lowers blood sugar, anti-inflammatory, helps fight infection.

Optional:

• shake of paprika (for spicy kick and supports immune system)

• shake of cacao powder and/or TBSP cacao nibs (antioxidants & magnesium, NO sugar)

• dried cherries or chopped dried apricots (sweet & adds fiber but watch sugar)

• roasted chickpeas (fun to make and adds fiber and protein)

• sprinkle parmesan cheese (calcium for bone health and protein)
  

Directions

Pop!  Scoop!  Sprinkle!  Shake!  Share!  Enjoy! 

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Vegan, gluten free, grain free. Roasted carrots are satisfying, nutritious and SO easy to make. I love adding these to a salad, a serving of plain Greek yogurt or as a unique side to chicken or fish. Leftovers keep well for up to 4 days in the fridge. Just reheat and serve.

Prep Time

Prep Time: 5 minutes

Bake Time: 35-40 minutes

Yields

Makes 12 muffins 

Ingredients

• 1 lb carrots

• 2T high temp oil (such as: grape seed oil, coconut oil, canola oil, avocado oil)

• 2T nutritional yeast “nooch”

• 1⁄2 tsp cinnamon

• 1⁄2 tsp chili powder

• S&P to taste
  

Optional:

• Fresh herbs such as parsley and chives

Directions

Preheat oven to 400 degrees

Peel carrots, then cut on the diagonal at about 1⁄2 inch thick each

In a bowl, use a spoon to coat carrots with oil, nooch, spices, S&P in a bowl

Place on a baking sheet, alternatively use a large rectangular glass Pyrex

Bake for ~35 minutes or until carmelized on ends and easy to pierce with a fork.

Top with chopped fresh herbs when finished.

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Prep Time

Prep Time: About 5 minutes

Bake Time: 30-45 minutes

Prep Notes

We love Taco Tuesday at our house! This is a VEGAN spin on our usual grass-fed beef taco. Walnuts are a brain food, cauliflower full of vitamins & fiber, and all of the spices and texture to create a meal that doesn’t taste meatless. 

Yields

Makes 12 muffins 

Ingredients

Optional:

• 2 cups raw walnuts (organic when possible)Optional 1/4 cup

• 3 cups cauliflower florets (organic when possible)

• 2T chipotles in adobo sauce (find in aisle with Mexican spices/foods)

• 1T chili powder

• ¼ tsp cayenne pepper

• 1 tsp cumin

• Juice fresh squeezed from one lime

  • Optional:

    • 1 garlic clove minced or ½ tsp garlic powder, 1tsp ground turmeric, lime zest

    • Fresh cilantro chopped – add in when you serve. 

Directions

Pre-heat oven to 375.

In a food processor, pulse all ingredients until they look like cooked ground beef. You may need to get a spoon on their once or twice in between pulsing to make sure it chops evenly.

Place “meat” on parchment paper on a baking sheet. Optional to spray grapeseed or coconut oil across top for extra crunch when cooking.

Bake for 30-40 minutes, stirring halfway through cooking time to evenly cook.

Add cilantro. Serve in lettuce wraps, tortillas or on a bed of greens. Add avocado & black beans and any favorite salsa. 

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Prep Time

Prep Time: 15 minutes

Bake Time: 12-15 minutes

Prep Notes

A real brain boosting breakfast with ingredients to improve memory and concentration. Eggs & provide an excellent source of choline for brain health, vitamin B for energy and ample protein, chia seeds give a punch of fiber and healthy fats, nuts to protect the brain, oats are great complex carbs for energy, berries for blood flow, cinnamon & turmeric have anti-inflammatory properties.

Yields

Makes 12 muffins  (1 serving is 2 muffins)

Ingredients

• 10 eggs

• 1-2 T chia seed or flax meal 

• 1 tsp olive oil or melted coconut oil 

• 2 T water

• 1/2 cup raw oats

• 1 tsp vanilla extract

• 1-2 tsp ground cinnamon

• ½ tsp turmeric

• 1 T maple syrup

• Dash salt of choice

• 1 pint fresh blackberries (or any berries)

Optional:

• Optional 1/4 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle

• 1/3 cup chopped walnuts

• ½ cup mashed pumpkin OR mashed sweet potato (baby food for this makes it easy)

Directions

1. Preheat oven to 350.

2. Whisk eggs. 

3. Add in other ingredients (except berries). 

4. Pour evenly into muffin tin or liners,* about ¾ of way full.   

5. Add 1-2 berries in the center of each cup. 

6. Bake 12-15 minutes and let cool.  

7. Individually wrap in saran or foil and keep in fridge or freezer.  
   

   Note:  Reusable silicone muffins liners are a great investment for less clean up – order on Amazon or find at specialty stores

   Enjoy!  Add Chia Leah Maple & Olive Oil Quinoa Sprinkle for a nutrition boost!

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Prep Time

Prep Time: 2 minutes

Roast Time: 10-15 minutes

Prep Notes

Vegan, gluten free, grain free. Bring some brightness into your spring with this unexpected combo of seasonal spring produce: roasted asparagus, fresh mango, fresh kale and grapefruit. Serve as a delicious side to chicken, white fish, shrimp or chopped tofu.  

Yields

Makes 2 Serving

Ingredients

• 1 bunch fresh kale stripped and chopped (I love lacinato but any variety will do)

• 1 bunch fresh asparagus, chopped into 1-inch pieces

• 1 mango chopped into 1-inch pieces

• ¼ cup raw pumpkin seeds

• ¼ tsp sea salt

• 2 tsp medium/high heat oil such as grape seed or avocado oil 

• Optional 1/4 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle

 For dressing:

• 1 T fresh squeezed grapefruit juice (save the rest to add to sparkling water)

• 1 olive oil 

• Optional: ¼ tsp ground ginger

• S&P to taste

  Directions

• Heat oven to 350 degrees

• Place asparagus and pumpkin seeds on baking sheet, (I use parchment paper on the pan for easy clean up).  

• Top with sea salt and olive oil 

• Roast for 10-15 minutes

• While roasting, combine dressing ingredients in a bowl and whisk. 

• Hand toss dressing with kale. Getting your hands in there will ensure that the dressing has time to soak into the kale, (also lessens the bitterness).

• Top dressed kale with mango, asparagus and pumpkin seeds.

  Enjoy!  Add Chia Leah Maple & Olive Oil Quinoa Sprinkle for a nutrition boost!

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Prep Time

Prep Time: 5 minutes

Prep Notes

Skip the McDonalds Shamrock shake, (with a 50+ ingredient list and 78g sugar), for this delicious, smooth and creamy shake with just 6 ingredients, each of which promotes health. Almond milk provides calcium, avocado provides healthy fats, spinach provides antioxidants, fiber and protein, peppermint for digestion, dates for gentle sweetener plus fiber, chia seed/flax provide healthy fats, antioxidants, fiber and fight inflammation. 

Yields:

1 Serving

Ingredients / Directions

• 1 cup unsweetened almond milk (or any unsweetened milk of your choice)

• 1/4 avocado

• 1 handful baby spinach

• 1/4 teaspoon peppermint extract 

  OR 1 drop peppermint essential oil (supplemental only)

• 2 Medjool pitted dates or 1 Tbsp maple syrup

• 1 tsp flax meal or chia seed

• Handful of ice 

• Optional add 1Tbsp cacao nibs

• Combine all ingredients with ice on top and blend

• Enjoy!!!  

Created in partnership with MPowering Health

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Prep Time

Prep Time: 5 minutes

Prep Notes

Smoothies are a quick and easy way to start the morning off with tons of nutrients. This smoothie is also SO BRIGHT, just looking at it will put you happy mood!

Basil contains anti-aging antioxidants. Mango is a good source of potassium and fiber. 

Yields

Makes 1 Serving

Ingredients / Directions

• ½ cup frozen mango

• 3/4 cup unsweetened milk (Dairy, soy or almond milk) OR WATER

• 4-5 fresh basil leaves

• Heaping handful of fresh spinach

• 1 T chia seed or flax

• Optional: 1 scoop collagen or unflavored protein powder

• Blend well!  

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