Best Ever Broccoli Salad

Best Ever Broccoli Salad
You have to try this one!

Ingredients
1 cup light mayonnaise
⅓ cup sugar
2 tbsp red wine vinegar
1 tsp celery seed
2 heads of broccoli broken down into small florets
¾ lb bacon, cooked and chopped into small pieces
½ cup toasted slivered almonds
2 green onions, thinly sliced
1 cup chopped celery
1½ cups red seedless grapes, halved


Instructions



Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
(To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
Toss the dressing with the rest of the salad ingredients and stir.
Dressing can be added at the last minute if desired.


Recipe/Image Credit: http://www.momontimeout.com/2015/07/best-ever-broccoli-salad-recipe/

Clean Eating Lemon Chicken Recipe

                                                             Via My Natural Family

This is a pan-fried Clean Eating lemon chicken recipe.  You will learn a simple technique to make quick, healthy chicken fingers then add your choice of sauce or use in a salad.  This recipe is much more about the technique than the ingredients.  It’s a great weeknight meal to make for the whole family. 

Double Berry Shakeology

This delicious smoothie has the flavor of sweet raspberries and strawberries, plus 12 grams of fiber per serving!

Cherry Blossom Smoothie Bowl

Make this delicious smoothie bowl for a fast, nutritious meal anytime of the day! If you want to turn it back into a shake, just add all the ingredients to the blender instead of reserving them to go on top of the bowl. Add toppings like frozen cherries, sliced strawberries, shredded coconut, and add ice. 

Ingredients:
¼ cup water
½ cup unsweetened almond milk
1 scoop Vanilla Shakeology
½ cup frozen unsweetened black cherries, pitted, divided use
½ tsp matcha powder
3 cups ice
¼ cup strawberries, sliced
1 Tbsp. unsweetened shredded coconut
1 Tbsp. raw pumpkin seeds (pepitas)

Preparation:
1. Place water, almond milk, Shakeology, half of the cherries, matcha, and ice in blender; cover. Blend until smooth.
2. Place smoothie in a medium bowl. Top with remaining cherries, strawberries, coconut, and pumpkin seeds; serve immediately.

Via Beachbody 

Paleo Egg Salad

Paleo Egg Salad

Believe me when I tell you this salad is so good! You have to try it. 

Prep Time:7 minutes

Yield:2

Ingredients:

• 6 boiled eggs, cooled
• 1/2 small red capsicum (bell pepper), diced
• 1 avocado, diced
• 1 small red onion, thinly sliced
• 3 tablespoons homemade Paleo mayonnaise
• 2 tablespoons finely chopped chives

Directions:

• Chop the boiled eggs then place into a medium sized mixing bowl along with the red capsicum, avocado and red onion.
• In a small bowl combine the mayonnaise and chives. Add to the salad and combine well.
• Serve.

by Paleohacks Team From <http://blog.paleohacks.com/paleo-egg-salad/>

Homemade Paleo Mayonnaise

 INGREDIENTS

• 1 whole fresh large or extra-large egg, taken straight out of the fridge
• 2-3 tsp fresh lime or lemon juice or vinegar of your choice
• 1/4 teaspoon Himalayan salt
• 1 cup extra light tasting olive oil

1. Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
2. Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
3. Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
4. After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
5. Store in the refrigerator an airtight container for up to 2 weeks.

via http://thehealthyfoodie.com/