Delectable Detox: Watermelon, Feta, and Mint Salad
Ingredients:
4 cups watermelon, cubed
1/2 cup feta cheese, crumbled
1/4 cup fresh mint leaves, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions:
In a large bowl, combine watermelon cubes, feta cheese, and mint leaves.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Drizzle dressing over the watermelon mixture and toss gently to combine.
Serve immediately, garnished with extra mint leaves if desired.
Clean Carbs: Quinoa and Black Bean Salad
Ingredients:
1 cup quinoa, rinsed
2 cups water
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 small red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste
Instructions:
In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until water is absorbed and quinoa is tender. Let cool.
In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, bell pepper, red onion, avocado, and cilantro.
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour over quinoa mixture and toss to coat.
Serve chilled or at room temperature.
Glow on the Go: Berry and Spinach Smoothie
Ingredients:
1 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
1 banana
1 cup fresh spinach leaves
1/2 cup Greek yogurt
1 cup unsweetened almond milk (or your preferred milk)
1 tablespoon chia seeds (optional)
1 teaspoon honey (optional)
Instructions:
In a blender, combine berries, banana, spinach, Greek yogurt, almond milk, and chia seeds.
Blend until smooth, adding honey if additional sweetness is desired.
Pour into a glass and enjoy.
Have the best weekend!
