Berrylicious Smoothie
1 cup organic 1% milk
1 cup frozen mixed berries
1 scoop protein powder
1 large handful fresh baby spinach

Blend well and enjoy!

 

Vegetable Scramble
2 whole cage-free eggs + 6 whites of cage-free eggs
1/3 cup organic 1% milk
1 ¼ cups vegetable of your choice (such as fresh spinach, bell peppers, tomatoes, onions)
Salt
Pepper

Beat together the whole eggs, egg whites, and milk, and cook in a nonstick skillet on medium heat. Then sautee the vegetables separately and add them to the egg mixture slightly before the eggs are completely cooked. Salt and pepper to taste.

 

Spinach Salad
8 cups fresh baby spinach
½ cup walnuts
1/3 cup dried cranberries
¼ cup Gorgonzola cheese

Toss the spinach, walnuts, cranberries, and cheese together, and add Balsamic Vinaigrette.

 

Cilantro Grilled Salmon
4 wild salmon filets (6 ounces each)
Sea salt
Freshly ground black pepper
2 tablespoons olive oil
1 lemon, juiced
1 cup cilantro, chopped

Preheat the grill to high. Place the salmon in a large piece of nonstick foil on the nonstick side and season with salt and pepper. Then mix together the oil, lemon juice and cilantro. Drizzle the mixture over the salmon. Finally, close the foil and cook the salmon for 15 minutes, or until it slakes easily with a fork.

 

Easy Asparagus
1 tablespoon almond oil
2 cloves garlic
4 tablespoons balsamic vinegar
Sea salt
1 pound asparagus

Preheat the oven to 425 F. Mix the oil, garlic, balsamic vinegar and sea salt in a small bowl. Transfer to a large sealable plastic bag. Put the asparagus in the plastic bag to coat. Next, line a baking dish with foil and place the asparagus in a single layer. Bake 6-8 minutes, or until done.