Cauliflower with Avocado and Olives

Cauliflower with Avocado and Olives

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Cauliflower with Avocado and Olives
Prepared by Kathleen Anderson in the Eat to Thrive class. Inspired by Anna Marie Clement, PhD with Chefs Kelly Serbonich and Chad Sarno in their book, "Healthful Cuisine, 2nd edition.
cauliflower with avacado and olives
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Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
cauliflower with avacado and olives
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Instructions
  1. In a mixing bowl combine all ingredients and season to taste. Serve on an endive, kale or lettuce leaf. Voila!!!
Recipe Notes

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

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Sweet Potato Corn Chowder

Sweet Potato Corn Chowder

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Sweet Potato Corn Chowder
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Instructions
  1. Blend in a blender all ingredients, except corn, until smooth.
  2. Taste and adjust seasoning if necessary.
  3. Pour into a serving bowl and garnish soup with corn.
Recipe Notes

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

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Nutrition Facts
Sweet Potato Corn Chowder
Amount Per Serving
Calories 266 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 146mg 6%
Potassium 903mg 26%
Total Carbohydrates 47g 16%
Dietary Fiber 9g 36%
Sugars 9g
Protein 6g 12%
Vitamin A 344%
Vitamin C 25%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Breakfast: Chocolate Hazelnut Protein Breakfast Bowl

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Chocolate Hazelnut Protein Breakfast Bowl
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Prep Time 10 minutes
Servings
person
Prep Time 10 minutes
Servings
person
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Instructions
  1. Blend ingredients on high. Garnish with fresh bananas or berries for a lower-sugar option. Add hazelnuts and crushed cacao nibs or shaved raw chocolate.
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Red Quinoa Kale Salad

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Red Quinoa Kale Salad
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Salad
Servings
Ingredients
Salad
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Recipe Notes
Directions
 
1. Add chopped kale and olive oil to bowl and vigorously massage for at least 5 minutes
 
2. Add remaining salad ingredients
 
3. In a blender combine all dressing ingredients and process until liquidfied
 
4. Pour dressing over salad and mix to incorporate
 
***Sumac tastes tangy, but it’s also great at boosting the immune system. Sumac is high in antioxidants that help fight inflammation in the body and disease causing free radicals. All parts of the plant can be used medicinally. The bark and leaves are both astringent due to the amount of tannins, while the berries are high in Vitamin C.
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