Chopped Mediterranean Salad

Chopped Mediterranean Salad
A summer staple, this flavorful salad is also good with grilled fish or chicken.
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Ingredients
  1. 2 medium organic scallions, chopped
  2. 1 medium organic green pepper, seeded and chopped
  3. 2 Tbsp fresh mint, chopped
  4. 1 Tbsp fresh lemon juice
  5. 1 cup canned organic chickpeas, drained, chopped
  6. 2 medium organic tomatoes, seeded and chopped
  7. 1 1/2 Tbsp fresh, flat leaf parsley, chopped
  8. 1 medium cucumber, peeled, seeded and chopped
  9. 8 oz organic spinach, chopped
Instructions
  1. Add spinach, tomatoes, chickpeas, pepper, cucumber, scallions, mint and parsley to a nonreactive bowl.
  2. Drizzle with salad dressing, stir well to combine.
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Balsamic Vinaigrette

Balsamic Vinaigrette
Perfect on any salad or drizzled over roasted veggies.
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Ingredients
  1. 1 pinch Celtic sea salt
  2. 2 cloves organic garlic
  3. 4 Tbsp organic extra virgin olive oil
  4. 1/4 tsp freshly ground black pepper (to taste)
  5. 1 tsp mustard powder
  6. 3 Tbsp organic white balsamic vinegar
Instructions
  1. In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder.
  2. Season to taste with salt and black pepper.
  3. Stir in minced fresh herbs if desired.
Apex Functional Medicine http://mywellbeingandhealth.com/

Roasted Brussels Sprouts

Roasted Brussels Sprouts
Easy to follow recipe for delicious and healthy brussels sprouts.
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Ingredients
  1. 4 cups organic Brussels sprouts
  2. 2 tsp organic coconut oil
  3. 2 Tbsp organic olive oil
Instructions
  1. Preheat oven to 450 degrees F with rack in upper third.
  2. Grease 17 x 12 inch pan or cookie sheet with coconut oil.
  3. Wash sprouts.
  4. Slice Brussels sprouts in half lengthwise and arrange cut sides down on baking sheet.
  5. Roast, without turning, until outer leaves are tender and brown, about 40 to 45 minutes.
  6. Place in serving dish, add olive oil and toss to coat.
Apex Functional Medicine http://mywellbeingandhealth.com/