49 Bicentennial Circle 916.718.4784
@Sacpeeld
/Peeld
DId you know that 1 cup of cooked spinach contains 987% of the Vitamin K that we need daily?
broccoli
asparagus
cabbage
artichoke
spinach
grapefruit
beet
apple
lemon
celery
oranges
Foods in Season: March
** each morning upon rising: warm cup of lemon water. You can also add some cayenne and ginger for an extra zing....
MONDAY
Breakfast: Smoothie bowl w/ fresh fruit & seeds
Lunch: Cabbage Salad w/ Tahini Dressing *
Dinner: Thai Carrot Sweet Potato Soup *
TUESDAY
Breakfast: Apple Pie Breakfast Quinoa *
Lunch: Broccoli Quinoa Pilaf*
Dinner: Brussels Sprout Salad*
WEDNESDAY
Breakfast: Fresh smoothie with apple dipped in almond butter with fresh berries
Lunch: Roasted cauliflower and radish salad*
Dinner: Carrot Celery Soup *
THURSDAY
Breakfast: Apple Pie Breakfast Quinoa *
Lunch: Cabbage Salad w/ Tahini Dressing *
Dinner: Roasted Garlic Cabbage * with leftover soup
FRIDAY
Breakfast: Banana w/ almond butter
Lunch: Simple tossed salad with pumpkin or sunflower seeds
Dinner: Asian Quinoa Broccoli Slaw *
You will of course need snacks between the meals we've suggested. You can always add Peel'd juices and smoothies to your meals or have them for snack.
Snack Ideas:
Handful of Blueberries with almonds
1/2 Grapefruit
Apples dipped in Almond butter
Mixed nuts
Grilled Veggies
Baked Sweet Potato Fries
1/2 Avocado
Baked Apple
Kale Chips
Ingredients:
1. Preheat oven to 325F. Toast the seeds for about 8-10 minutes, watching closely. Remove and set aside.
2. Add several cups of water into a kettle and bring to a boil. Lightly rinse the cabbage and slice in half, through the stem. Slice each half, in half again and roughly chop. You’ll want about 6-7 cups.
3. Add chopped cabbage into a strainer in the sink and pour the boiling water over top. Quickly rinse with cold water. This helps soften the cabbage slightly. Roughly dry the cabbage with a hand towel.
4. In a large bowl, mix the chopped celery, pepper, cabbage, shaved carrot, and parsley.
5. Prepare the dressing by whisking all ingredients together in a medium sized bowl. The salad tastes best when the dressing is mixed just before serving, so I suggest you portion out how much salad you will be eating for the meal and then add on your desired amount of dressing & mix well. Wrap up any leftover salad and place in the fridge and do the same with the leftover dressing.
dressing ingredients:
INSTRUCTIONS
1 small head cauliflower (about 1 pound), cut into small florets
6 radishes, halved or quartered if large
1 15.5-ounce can chickpeas, rinsed and patted dry
6 tablespoons olive oil
kosher salt and black pepper
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
12 cups baby spinach (10 ounces)
½ cup roasted almonds, chopped
HEAT oven to 425° F. TOSS the cauliflower, radishes, chickpeas, 3 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon pepper on 2 rimmed baking sheets. Roast, tossing once, until the cauliflower is crisp-tender, 18 to 22 minutes. WHISK the vinegar, mustard, the remaining 3 tablespoons of olive oil, and ½ teaspoon each salt and pepper in a large bowl. Add the spinach, almonds, and cauliflower mixture and toss to combine.
3 teaspoons olive oil ½ small onion, chopped
kosher salt and black pepper
1 cup quinoa, rinsed well
2 cups chopped broccoli
¼ cup raisins
½ cup roasted almonds, coarsely chopped
2 scallions, sliced
HEAT 1 teaspoon of the oil in a medium saucepan over medium-high heat. Add the onion and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes.
ADD the quinoa and 1½ cups water to the saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all the water has evaporated, 10 to 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender, 8 to 10 minutes more. Remove from heat and fold in the almonds, scallions, ½ teaspoon salt, and ¼ teaspoon pepper.
¼ cup olive oil
3 tablespoons apple cider vinegar
¼ teaspoon black pepper
3 cups very thinly sliced Brussels sprouts (about 6 oz.)
1 small Fuji apple, thinly sliced
¼ cup loosely packed leaf parsley
1 cup spinach
whisk together the oil and vinegar in a medium bowl; season with the salt and the pepper. Add the Brussels sprouts, apple, spinach and parsley and toss to coat.