Soup is good food. It’s even better if you can use fresh seasonal foods. We are at the tail end of good tasting tomatoes. Kale tastes pretty good throughout the year – but it tastes great right now. The hearty kale is folded into the sweet carrots and the creamy, cooked zucchini; making this a … Continue reading Turkey, tomato and kale soup

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Overnight oats are a healthy breakfast with endless options. Here is a new favorite featuring frozen blueberries, chia seeds and cacao nibs. Superfood breakfast! 1 c almond milk 1/2 c oats 1 t chia seeds 1/2 t Cacao Nibs 1/3 c blueberries 1 scoop Protein Essentials Hydrolyzed Collagen tiny pinch of salt Dump everything into … Continue reading Blueberry Overnight Oats

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Simple, easy, healthy soup. After-school snack, lunch or appetizer worthy. We used mushrooms, carrots, zucchini and scallions. But you can use whatever veg you love, have handy or pick up at the salad bar. Heat 1 c hot water. Add 3 scoops Instabroth stir. Julienne or chop up vegetables. Pour the Instabroth over the vegetables. Stir. … Continue reading Instabroth Consomme

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Pomegranates are in season October through February – they just started appearing in the grocery isles. These lovely shaped reddish brown fruits contain tiny teardrop shaped seeds enveloped in deep yellow pith. The seeds, also known as arils, burst in your mouth with a tart, juicy sweetness. Pomegranate has been used in folk medicine for … Continue reading Pomegranate Smoothie

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The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease, as well as some degenerative aspects of aging. 2/3 c … Continue reading Pumpkin Smoothie

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