April Recipes

Eating more cruciferous vegetables should be on all our To-Do lists! Cruciferous vegetables are rich in fiber and low in calories!

Broccoli Salad

1 large head of crisp broccoli (about 3 cups), cut into small florets


½ small purple cabbage, thinly shredded


1 large carrot, shredded


¼ cup golden raisins


3 green onions, thinly sliced

Dressing:

1/3 cup plain Greek yogurt


2 Tablespoons olive oil


1 Tablespoon Dijon mustard


1 Tablespoon apple cider vinegar


½ teaspoon garlic powder


Sea salt and fresh ground black pepper, to taste (about ½ teaspoon of each)

In a large bowl, combine broccoli, cabbage, carrots, raisins and green onions.


In a small bowl, add all dressing ingredients and whisk together well.


Drizzle dressing over the salad and gently toss to thoroughly combine.

ENJOY!!

Spring Brunch Frittata

Prep Time 5 min


Cook Time 20 min


Total Time 25 min


Servings 6

Ingredients

• 12 organic pastured eggs
• 5 mini sweet peppers or one large pepper
• 2 handfuls greens washed
• 1 bag frozen mixed cauliflower
• 1 punch salt
• 1/4 tsp chili flakes
• 1/4 tsp garlic powder
• 1 Tbsp coconut oil
• 1 Tbsp olive oil

Preheat oven to 350F. Grease a square or rectangle pan with coconut oil. In a pan, defrost cauliflower on low, covered. Chop peppers. Strain water. Add olive oil, peppers, pinch of salt. Sauté for 3-5 minutes until cauliflower edges lightly browned. In a bowl, mix eggs and greens with spices. Pour cauliflower and peppers into the pan, fold in egg mixture. Bake for 15 minutes or until edges are brown and you can run a knife cleanly through the center. Allow to cool, cut and serve or allow to fully cool, cut and store in closed containers in the fridge.