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Walnut Apple Salad

12/17/2019

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Ingredients
8 cups Salad Greens
1/2 cup Walnuts
1/2 cup Red Onions (sliced)
1/4 cup Cranberries (dried)
1 small Apple (chopped)
3 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1/2 tsp Raw Cane Sugar (organic)
​1 tsp Dijon Style Mustard

Directions:

Chop onions, walnuts, cranberries, and apple and add to salad greens.

Mix olive oil, vinegar, sugar, and mustard for dressing, add to salad and toss.
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Super Spinach

7/1/2019

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Here is a quick and easy recipe that will please even your pickiest eaters!  Sometimes it can be very challenging to get kids to eat their veggies.  I have found this to be one of the most well received vegetable option with kids.  
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Ingredients:
1 pack of frozen spinach (10 oz)
1 tbsp butter
2 eggs
1/4 tsp salt
1/4 tsp pepper 

Directions:
Place butter in sauce pan with lid over medium heat.  Once melted, place frozen block of spinach on top of butter and cover with lid.  Let cook approximately 10 minutes until the spinach has thawed.  Once thawed, remove lid and cook until there is minimum liquid.

Once liquid has cooked off, crack 2 eggs into spinach and cook until done and season with salt and pepper to taste.  
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Cooking Tip:  Adding turmeric, garlic and other spices helps to increase nutrient density.  If you are histamine intolerant or just not a huge fan of spinach this recipe can be adapted by adding any leafy green you enjoy, like kale!
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    Author

    Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian.  She lives with her family on a small  pasture-based farm in the  mountains of north Georgia.  Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies.  You can read more about her nutrition journey here.  Best of luck on your  whole food, whole body, approach to health!

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