Let Go Of My Sandwhich

What You Need:

  • 2 frozen waffles
  • 2 TBSP ranch dressing
  • 2 tomato slices
  • 4 cucumber slices
  • Shredded carrots

How to Make It:

1. Toast the waffles according to package directions.
2. Spread each waffle with 1 TBSP ranch dressing.
3. Layer the tomatoes and cucumbers onto one waffle.
4. Top with the shredded carrots.
5. Place the remaining waffle on top.

Any type of dressing will work with these fun sandwiches.  Try different vegetables to find just the right taste for your children.  Cut them into 2 triangles and watch them gobble them down and ask for more.

Salad Breadwiches

What You Need:

  • 2 large bun rolls
  • 3 TBSP salad dressing
  • 1 TBSP barbecue sauce
  • 4 lettuce leaves
  • 2 slices of tomato
  • 4 slices of cucumber
  • 2 green pepper rings

How to Make It:

1.In a mixing bowl combine the salad dressing and barbecue sauce.
2.Mix together well.
3.Cut each roll in half.
4.Spread the top and bottom with the salad dressing mixture.
5.Layer the bottom half with 2 lettuce leaves.
6.Then add a tomato slice, 2 cucumber slices and a pepper ring.
7.Replace the top and enjoy.

Cut the sandwiches into bite size portions for smaller children.  They will really enjoy the taste of the salad dressing spread and when cut into smaller pieces will have not trouble with the salad fixings sliding off.

A Lighter Side to Grilled Tortillas

What You Need:

  • 4 (8 in) soft tortilla shells
  • 1 C Cheddar cheese, shredded
  • ½ C green pepper, chopped
  • ½ C tomato, chopped
  • ¼ C onion, chopped

How to Make It:

1.With the tortilla laid flat spread one side with the cheese.
2.Add the green pepper, tomato and onion.
3.Fold over to close.
4.Place a skillet on medium high heat.
5.Cook the tortilla for 2 minutes.
6.Flip and cook an additional 1 minute.
7.These make great snacks for hungry kids.  Cut each one in 4 triangles and serve with salsa or sour cream for dipping.

Tomato Pick Me Up

What You Need:

  • 1 (6 oz) can tomato juice, chilled
  • ¼ C lemonade

How to Make It:

1.Place the chilled tomato juice in a large microwave safe mug.
2.Add the lemonade and stir to combine.
3.Cook on high about 2 minutes or until as hot as you like.
4.This is a great pick me up drink when the kids come home from a tough practice.  It can also be served over ice for a cool drink on a hot summer day.

Zucchini Pasta with Pesto

1 zucchini, peeled

  • 2 cup basil leaves, stems removed, tightly packed
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon crushed garlic (2 cloves)
  • ½ teaspoon salt
  • ¼ cup raw pine nuts

Toss in some black olives, mushrooms, peppers for added flavour and colour.

For the sauce, place basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scraped down the sides of the bowl with a rubber spatula. Do not over-process; you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, pesto will keep for five days.

For the “pasta,” cut zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with the pesto. Serve with two tablespoons of the pesto

Sesame Garlic Kale

Ingredients:

  • 2 cloves garlic
  • 1 bunch kale
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • Salt and pepper

Preparation

Wash the kale, leaving it a little wet. Discard the stems and tear the soft leaves into bite-sized pieces. Mince or chop the garlic (your preference).

Heat the sesame oil in a large pot or skillet over medium heat. Add the garlic to the hot oil until the kitchen smells delicious. (This should take under one minute.) Add the kale and water to the garlic and oil, and cover.

Let it cook for about a minute, then stir the kale and re-cover.

Cook for about 2 more minutes, and when the kale is wilted, stir in the soy sauce, pinch of salt and a few grinds of fresh pepper.

RAW PAD THAI SALAD

Ingredients:

  • 2 zucchinis, sliced into strips with a vegetable peeler
  • 2 cups of washed bean sprouts
  • 3/4 cup chopped nuts (almonds, or cashews)
  • 1 small red pepper / capsicum, sliced into thin strips
  • 1 small carrot / sliced into thin strips
  • 4 spring onions chopped finely
  • Red cabbage shredded
  • Green cabbage shredded
  • Asparagus cut lengthwise

Pad Thai Sauce

  • 1 tablespoon almond butter
  • 1/4 – 1/2 tbs soy sauce
  • 1/4 cup coconut milk
  • 1 tbs agave nectar
  • Fresh grated ginger
  • 3 cloves garlic

Preparation:

1.Combine the dressing ingredients in a blender, add water to desired consistency
2.Prepare all salad ingredients and toss in a salad bowl
3.Pour dressing over salad and coat well
4.Sprinkle with cashews and chopped green onions

Dr. Sean’s Pesto

Ingredients:

  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon Real sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Directions:
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

JUICE RECIPES

ABCs

  • 2 Asian pears
  • 2 Apples (Choose any variety!)
  • 2 Beets
  • 2 Carrots
  • 1 cup Cabbage (choose any variety!)
  • 6 handfuls Chard 3 cups

Calories: 430
Protein: 11 g
Fiber: 2 g

Apple-Beet-Carrot Juice

  • 1 Apple
  • 2 Beets
  • 3 Large Carrots
  • 1 Piece Ginger (thumb sized)
  • 4 cups Spinach/Kale

Calories: 280
Protein: 8 g
Fiber: 2 g

Apple-Cantaloupe-Honeydew-Kale-Swiss Chard

  • 2 Apples
  • 1/2 Cantaloupe
  • 1/2 Honeydew
  • 6-8 leaves Kale
  • 6-8 leaves Swiss Chard

Calories: 320
Protein: 10 g
Fiber: 4 g

Apple-Carrot-Beet

  • 2 Apples
  • 4 Carrots
  • 2 Beets
  • 6 leaves swiss chard – 1.5 cup
  • 1” ginger root (1 tablespoon)

Calories: 300
Protein: 9 g
Fiber: 2.5 g

Apple-Cabbage-Carrot-Swiss Chard-Ginger-Lemon

  • 2 Apples
  • 1 wedge Red Cabbage
  • 2 Large Carrots
  • 1 Piece Ginger (thumb sized)
  • 6 leaves Swiss Chard
  • 1/4 lemon

Calories: 321
Protein: 10 g
Fiber: 2 g

Beet, Celeriac, Carrot Juice

  • 4 Carrots, stems removed
  • 1/2-1 Apple, seeded
  • 1/2 Celeriac root
  • 1 Beet
  • 1/4 inch slice Ginger root (optional)

Calories: 285
Protein: 7 g
Fiber: 1 g

Blackberry Kiwi

  • 1/4 large Pineapple, core removed and roughly cubed
  • 1 cup Blackberries
  • 1 Kiwi Fruit
  • 1/4 Comice Pear
  • 1/4 cup Coconut Water
  • 30 Mint leaves

Calories: 230
Protein: 5 g
Fiber: 2 g

Carrot-Kale Combo

  • 1 Green Apple
  • 3 handfuls Spinach
  • 6-8 Kale leaves
  • 4 large Carrots
  • 1 piece Ginger (thumb size)

Calories: 280
Protein: 9 g
Fiber: 1 g

Gazpacho Juice

  • 4 Plum Tomatoes
  • 1 large Cucumber
  • 2 stalks Celery
  • 1 Red Bell Pepper
  • 1/4 small Red Onion
  • 2 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
  • 1 Lime

Calories: 250
Protein: 12 g
Fiber: 2 g

Great Green Fruity Mix

  • 2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination, roughly chopped and packed into the measuring cup
  • 1 Golden Delicious Apple
  • 1/2 Comice Pear
  • 10 Strawberries, green tops cut off
  • 1 cup Coconut Water

Calories: 255
Protein: 6 g
Fiber: 3 g

Great Greens Juice

  • 2 Green Apples
  • 2-3 cups Spinach
  • 6-8 leaves Swiss Chard
  • 1 Cucumber
  • 4 stalks Celery
  • 1/2 Fennel Bulb
  • 1 bunch Basil

Calories: 329 kcal
Protein: 16 g
Fiber: 2 g

Green Juice

  • 6 leaves Kale
  • 2 cups Spinach
  • 1/2 Cucumber
  • 4 stalks Celery
  • 2 Apples
  • 1” Ginger root

Calories: 180
Protein: 12 g
Fiber: 1 g

Green Lemonade

  • 1 Green Apple
  • 3 handfuls Spinach, 1.5 cup
  • 6-8 Kale leaves, 2 cups
  • 1/2 Cucumber
  • 4 Celery Stalks
  • 1/2 Lemon

Calories: 210
Protein: 10 g
Fiber: 1 g

Lemon Lime

  • 1 Lemon
  • 1 Lime
  • 2 Asian Pears
  • 2 Green Apples
  • 2 Carrots
  • 1 Piece Ginger (thumb sized)
  • 2 cups Purple Cabbage

Calories: 410
Protein 7 g
Fiber 1 g

Mexican-Style Jugo

  • 2 large Cucumbers
  • 4 cups Cilantro, leaves and stems, roughly chopped and packed into the measuring cup
  • 1 Lime
  • 1 Poblano Pepper, ribs and seeds removed
  • 1 Golden Delicious Apple

Calories: 200
Protein: 8 g
Fiber: 2 g

Minty-Fresh Berry

  • 2 cups Blueberries
  • 2 Kiwi Fruit
  • 16 Strawberries
  • 2 cups Mint leaves, packed into the measuring cup

Calories: 319
Protein: 5 g
Fiber: 4 g

Purple Power Juice

  • 6 cups Concord Grapes
  • 1 Golden Delicious Apple
  • 2 2 x 2” pieces Ginger
  • 1/2 cup Blackberries

Calories: 480
Protein: 4 g
Fiber: 1.5 g

Refreshing Fennel-Pear

  • 2 Comice Pears
  • 2 medium Fennel Bulbs

Calories: 306
Protein: 7 g
Fiber: 3 g

Spinach-Fennel-Cucumber

  • 1 Fennel Bulb
  • 1 Cucumber
  • 3 Celery Stalks
  • 3 cups Spinach

Calories: 170
Protein: 10 g
Fiber: 1 g

Sunset Blend Juice

  • 1 large Sweet Potato
  • 1 medium Carrot
  • 1 Red Bell Pepper
  • 2 large Red Beets
  • 2 Golden Delicious Apples
  • 1 Orange, optional

Calories: 436
Protein: 9 g
Fiber: 2 g

Sweet N Tart Citrus

  • 3 cups Cranberries
  • 2 2 x 2” pieces Ginger
  • 3 Oranges
  • 2 small Ruby Red Grapefruit
  • 2 Limes

Calories: 500
Protein: 7 g
Fiber: 9 g

V28

  • 3 large Red Beets
  • 2 medium Carrots
  • 2 stalks Celery
  • 4 Plum Tomatoes
  • 4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
  • 1 Jalapeno, ribs and seeds removed
  • 12 Red Radishes

Calories: 340
Protein: 17 g
Fiber: 2 g

Flourless Brownie Bites

  • 2 1/2 cups almond flour
  • 1/2 cup coarsely chopped walnuts (if you have time, toast them a little in the oven, but not necessary)
  • 1/2 cup agave syrup
  • 1/2 cup pure bitter cocoa powder
  • 1 cup 70% dark chocolate chips
  • 1/2 teaspoon sea salt
  • 5 eggs, whisked
  • 2 table spoons melted grass fed butter
  • 1 table spoon vanilla extract
  • 2 teaspoons cinnamon

1.Preheat the oven at 300 F
2.Mix all dry ingredients except chocolate chips and walnuts in 1 bowl.
3.Do the same with all wet ingredients in a separate bowl.
4.Put everything together and mix thoroughly. Finally, gently spoon the chocolate chips and walnut parts in the batter and poor in a small cup cake or muffin pan. I often butter or put 5.coconut oil on the pan to take the bites out easily. Bake for 25-35 minutes depending on oven types.