½ cup Frozen Pineapple Chunks
½ cup Frozen Mango Chunks
½ cup French Vanilla Yogurt
¾ cup Coconut Water
1 Medium Ripe Banana, peeled (previously frozen in chunks is ideal)
½ cup Fresh Microgreens
1 Tbsp Raw Honey (optional)
Add ingredients, in order, to a blender. Cover and blend on high until smooth and creamy.
This smoothie will freeze for up to 1 month in freezer-safe cups. Thaw before serving.
1 lb Spaghetti (or Zucchini Noodles)
½ cup Olive Oil
2 Tbsp Butter
1 Tbsp Minced Garlic
1 Tbsp Grated Lemon Peel
¼ cup Fresh Lemon Juice
¼ cup Chicken Broth
4 tsp Fresh Basil
¼ tsp Salt
⅛ tsp Freshly Ground Pepper
1 cup Arugula Microgreens
1/2 cup Fresh Parsley (chopped)
Optional: freshly grated parmesan cheese, sea salt, freshly ground pepper, squeeze of lemon
Cook spaghetti in a large pot of salted boiling water until al dente, or prepare your zucchini noodles. Heat oil and butter over medium-low heat in a small saucepan. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer for 3 minutes.
Drain pasta, return to its cooking pot and pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta, sauce and fresh greens together. Transfer pasta to a serving bowl.
Top with grated parmesan cheese, a light sprinkle of sea salt, freshly ground pepper and a squeeze of lemon juice.