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GF, Vegan & Raw/ HEALTH/ Nutrition/ RECIPES/ Sides

Eat All Week Chopped Vegetable Detox Salad

bowl of finely chopped vegetables and a bowl of vegetable salad


This Chopped Detox Salad is a recipe you can make once and eat all week! It makes a BIG salad, and will put you well on your way to getting your 7 plant servings a day!

It is full of amazing nutrition, is easy to make, and had been well received by my family. It is one of those recipes that brings health and wellness, and I know I will make it for many years to come.

It’s been awhile since I have been THIS excited about a recipe. It reminds me of the excitement I felt when I discovered Chia Oats. A healthy, staple, ‘make-once-and-eat-for-days’ recipe.


Finely chopped vegetables in a bowl


Detox Salad = Lots of Nutrients

Not only are you getting your vegetable servings in, but they are ALL the colors which is so important. More colors mean more diverse nutrients! I’m always striving to eat the rainbow, and this detox salad is a great way to do it.


Head of cut cauliflower and a head of purple cabbage


2 Secrets to the Success of Detox Salad

There are 2 secrets to the success of this salad:

  1. All veggies are chopped fine with a food processor. So fine that you could eat it with a spoon– almost like a veggie couscous! Using a food processor keeps you from having to take the time to chop, chop, chop; and makes certain vegetables that can be tough and hard to chew a breeze to eat.
  2. The dressing is so fresh and delicious and was the KEY to getting my family to eat this salad.

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Detox Salad Dressing

We have eaten this salad with store bought dressing when we were short on time and ran out of the homemade version, but I have to tell you, it is not the same!

The dressing in this recipe has such a beautiful fresh lemony taste.

There is something about mixing lemon with ginger and balancing the tang and zest with a bit of honey. Garlic and dijon round it out.

Did you notice that even the dressing contains super healthy ingredients? Lemon is full of vitamin c, ginger is cleansing is garlic and honey both have their own very specific health benefits.

I use avocado oil, as it is a healthy oil and will not harden when refrigerated, so I can make the dressing and store it separately from the salad for my family to help themselves to all week.

You can old use olive oil, but it is not great for refrigerating for later use because it will harden.


Take Your Salad To Go

My girls have been helping themselves to this salad, and even have been packing it up and taking to school in their lunches.

It is safe to say that we are addicted. There is so much flavor, so much texture and it is BEAUTIFUL served in a glass bowl.

This salad is great for sharing with a group. It is a show stopper to look at and tastes amazing. I took this to our large family Easter dinner gathering and it was well received, even by those who were a bit skeptical of that many veggies in one salad!


food processor bowl with finely chopped vegetable bits in it


Micronutrients in Detox Salad

Detox salad is full of micronutrients. Todd and I are on a HUGE micronutrient kick, thanks to Dr. Joel Fuhrman and his amazing books we have been reading together. We love the idea of a high nutrient diet and are pursuing it actively.

From Dr. Joel Fuhrman:

What makes my dietary advice unique is that it is focused on quality, not quantity. It focuses on the type of foods you eat. Its most important nutritional concept is:

Health = Nutrients/Calories

For excellent health and life expectancy, concentrate on consuming foods that contain a lot of micronutrients and fewer calories.

Micronutrients are vitamins, minerals, and phytochemicals; they do not contain calories, but they have vital functions in the body. Calories come from fat, protein, and carbohydrates.

You want to take in the foods that contain the most micronutrients per calorie. You want to get the most nutrient bang for each caloric buck. When you eat this way, calorie-counting no longer matters.

High micronutrient foods come straight from nature; whole plant foods, such as vegetables, fruit, seeds, nuts, and beans, should be the basis of a healthy, anti-cancer diet.

Without adequate micronutrients, food cravings, discomfort, and the demand to over-consume calories can be overwhelming and derail any effort to lose weight or eat healthfully.

It is nice to not be consumed with counting calories and focused on macronutrients like protein, fats, and carbs. I like just simply looking at my food and asking myself if it is nutrient dense food. A simple question and a simple way of eating.

As a 2-time cancer survivor, I want my body to function well and want to supply it with all of the micronutrients it needs. This salad is such an easy way to do that!


finely chopped vegetables in a glass bowl


Eat All Week Chopped Detox Salad Recipe

5 from 2 votes
finely chopped vegetables in a bowl
Chopped Detox Salad Recipe
Prep Time
20 mins
Total Time
20 mins

This Chopped Detox Salad is a recipe you can make once and eat all week! It makes a big salad and will put you well on your way to getting your 7 veggie servings a day. 

Recipe Type: Salad
  • 1 bunch of broccoli about 2 cups chopped
  • 1/3 large head of cauliflower about 2 cups chopped
  • 1/2 small head red cabbage about 2 cups chopped
  • 4 kale leaves stems (about 2 cups chopped)
  • 3 carrots peeled (about 1 cup chopped)
  • 1/2 cup parsley
  • 1/3 cup almonds roughly chopped
  • 1/4 cup dried cranberries or any dried fruit roughly chopped
  • 2 tbsp. sunflower seeds
  • 2 cloves crushed garlic
  • 1 tbsp. grated ginger about 1 inch
  • 1/2 cup lemon juice
  • 1 tsp. dijon mustard
  • 1 tsp. honey
  • 1/4 cup oil I use avocado, can use extra-virgin olive oil
  • Salt and pepper to taste
  1. Roughly chop all the veggies into bite-size pieces. This can be a fast process, let the food processor do most of the work for you!

  2. Place each veggie into the food processor and pulse until you have chopped the veggies, fine and crumbly. Do this in batches. Finely chop the parsley as well.
  3. Add the veggies into a big bowl, then add the almonds, sunflower seeds, and dried cranberries.
  1. In a separate jar combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper. Put the lid on and shake, or mix in a bowl and whisk until combined.
  2. Drizzle the dressing over the salad and toss everything together, or store separately if want the salad to last all week. It will last 2-3 days in the refrigerator with dressing added, 4-6 days in the refrigerator without. Ours has always lasted at least 6 days.
Serve and enjoy!
Makes 4-6 Servings


finely chopped vegetables in a bowl



  • Key for the salad to last all week? Don’t add the dressing until ready to eat. Use an oil that won’t harden in the refrigerator…olive oil and coconut oil both do, so my choice is avocado oil.
  • This salad will last 4-6 days without dressing, 2-3 days with.
  • A good food processor makes this quick work. I got the Breville Sou Chef for Christmas and it is a dream to use!

Add- in ideas:

  • This recipe is so good just how it is, that I’m hesitant to suggest any add-ins, but I must as it is such a versatile salad and can be used as a base for so many other add-in flavors.
  • Top the salad with sliced hard-boiled egg.
  • Add a can of beans for more protein.
  • Could roll up in a tortilla, rice paper, or raw collard green leaf and use dressing as a dip.
  • Garnish with feta.
  • Add olives or green onions, pepperoncini peppers, or artichoke hearts.
  • Pump up the fiber by adding bulger.
  • Make your leafy lettuce salad even more healthy, sprinkle on this detox salad (pre-dressing) as a chopped veggie topping.

Dinner suggestions:

  • Serve with a piece of grilled salmon or some shredded rotisserie chicken mixed in for a quick dinner salad.
  • Could chop less fine and keep on hand to use for quick stir-frys. I often have leftover cabbage, cauliflower, and carrots, so I chop them up while I have the food processor out, but make them less fine and use in stir-frys.
  • I’ve even justified a pizza dinner by serving this salad as a side. Ha!


What about you? Are you wanting to consume more nutrient-dense foods?

Do you think you and your family would like this salad?

Did you make this recipe? Snap a picture and tag @Amy_NewNostalgia on Instagram or share it using #amynewnostalgia –I LOVE seeing your NN creations!~

Healthy Eating/ How-Tos/ RECIPES

10 Healthy Items I Buy At Sam’s Club Each Week


We have had a membership to Sam’s club for a few month’s now.  I enjoy having one, and have found that I stick with just a few main staples when I go.  Our Sam’s club is located right by our church, so I stop there on the way home from church each week.  I am amazed at how just these few food items really help make healthy eating easy, and get us through the week.

As far as food goes, it is not easy finding healthier options at Sam’s club, but it is possible, and they are adding more and more organic options, which makes me happy.


As far as our eating goes, I am finding we have settled into a ‘perfectly imperfect’ way of eating.  It has to be all about balance for us, and as much as I would love to be feeding my family only whole, unprocessed, organic, and all homemade food; it just isn’t doable.  It has felt good to let go of perfection and embrace balance, and at times, convenience.

I also have compromised with my 3 daughters as they have gotten older.  They have certain requests and I try to hear them and learned I can’t force them to eat exactly what I would like them to.  A good example of this is the bread above.  I would love them to eat the super grain bread, as it is organic, no preservatives, and has a ton of amazing omega’s and power seeds in it.  They will eat this bread as toast or french toast, but for their daily lunchbox sandwiches they prefer the softer, Oatnut bread.


Another place I compromise is with lettuce.  They prefer the crunchy iceberg garden mix, but I prefer they eat power greens like spinach and kale.  We meet halfway and I mix the two almost every evening as we eat a green salad with almost every meal.  It helps that Sam’s sells the iceberg garden mix for only $1.99 a HUGE bag.  I use the kale medley in salads, smoothies, and soups.  This container is really large and it is always fun to find ways to finish it by the end of the week!

The veggie tray is another area I have chosen convenience over perfect, organic veggies.  This tray is loaded with vegetables, has delicious great ranch yogurt dip (which keeps my girls very happy and crunching on their veggies) and is a steal at $9.99.  Most grocery stores sell them for $12-15 and only have about half of the veggies in it.  I set this tray out after school almost daily, when appetites are most hungry and they are ready to snack.  I often will grab it at dinner and chop the veggies up even further to throw on our salad. So easy!


Oh, how I wish those grapes were organic, but they are pretty seasonal so we are enjoying them for this season.  They are amazingly sweet and are great for my girls school lunches and snacking.

The Garden Veggie Straws are a hit with my girls in place of greasy potato chips.  There is nothing healthy about them, but they satisfy any salty, crunchy cravings and are a step up from chips.  The bag is huge and lasts the week, even when using in lunches and for evening snacking.



I often make my own granola bars, but lately have been buying this box of Organic Cascadian Farms Granola bars.  The girls like them a lot.  I also will buy a box of KIND granola bars from Sam’s, which are my favorite.


What do you buy from Sam’s club? What foods do you compromise on when it comes to convenience?

Healthy Eating/ HOME/ How-Tos/ RECIPES/ Simplifying

Spiralize Your Vegetables

We have had so much fun with our Vegetable Spiralizer!  We have had it now for almost a year and I can’t tell you how it has transformed the way we eat raw veggies around here.

So often kids won’t eat vegetables because of the shape and texture, so what better way to get them munching than by changing the shape and even the texture of the vegetable?


I recently made a fun, spiralized vegetable lunch for my girls.  I spiralized carrots, sweet potatoes, and cucumber.  I cut up some strawberries and made a quick egg salad for egg salad sandwiches.

I even reheated some beans from our dinner the night before.  We try to eat the rainbow as much as possible, to get in as many phytonutrients and antioxidants as possible, and this colorful lunch had us doing just that.

My Avery loved that I made a fun face for her lunch, it brought on the smiles.

Eating vegetables in their raw state is much more healthful than cooked– in most cases.  I have found that certain vegetables are more appealing for my kids palate if they are in fun shapes and set out in bowls, ready to eat.


Leftover spiralized veggies are great on salads or in wraps.


You can turn raw zucchini into pasta.  Top with tomato sauce.


The back of the box shows you the many ways you can use the spiralizer.  It is really easy to use and super easy to clean.

My sweet friend Erin from Home With The Boys recently put a picture up on her Instagram that caught my eye.  She has the same spiralizer and turned her sweet potato into spirals.
She then tossed them in a little olive oil, sprinkled a bit of salt, and baked at 400 degrees for 25-30 minutes, or until brown and crispy.
They looked delicious! The above is the ‘before’ picture. We have spiralized our sweet potatoes and eaten them raw, but have yet to try them baked.
I plan on doing it this weekend! Erin has lots of awesome ideas, so take a look at her great blog. She is an inspiration to me & I love knowing her…you will too!


What do you think?  Does this appeal to you?  Do you think your kids would get into making their veggies spin and spiral?  If you are interested in getting your own, use this link and I will get a small percentage for passing it on to you.

Want a way to save all of those great veggies? Take a look at this post where I share our favorite way to store vegetables using a lidded vegetable platter.

HOME/ Organizing/ RECIPES/ Sides

How To Bake Acorn Squash

I just love when I start to see squash at our local farmers market.  Squash is an easy and inexpensive way to get nutrients into the body.  They are a great source of iron, riboflavin, and vitamins A & C.  Choose a squash feels heavy for its size and has a hard, deep colored rind.
Rinse the squash, then cut in half with a sharp knife.  Scoop out the seeds and stringy stuff.  

Take a minute to delight in the beauty of acorn squash.  I love the scalloped edge and the beautiful orange color. So pretty!

Find a baking pan and fill it with water to about 1/4″ deep

Lay the acorn squash cut side down in the pan.  Bake at 350 for about an hour or until soft.
At this point, you can dress the squash with whatever your heart desires.  I like to fill the cavity with butter, brown sugar (or maple syrup) a sprinkle of cinnamon and salt.  

I then put it back into the oven for a few minutes until the butter melts.   I just love eating squash like this.  It almost feels like I’m eating dessert!  The sweet maple syrup or brown sugar along with the salty butter and sprinkle of salt is so, SO good.

Simple Baked Acorn Squash
1 acorn squash
2 tbsp brown sugar or maple syrup
2 tbsp butter
dash of cinnamon
pinch of salt
Cut acorn squash in half.  Scoop out seeds and stringy stuff.  Fill  a baking pan with water to about 1/4″ depth.  Place acorn squash cut side down into pan.  Bake 350 degrees for about an hour or until soft.
Fill each cavity with 1 tbsp brown sugar or maple syrup, 1 tbsp butter, and a sprinkle of cinnamon and salt.  Place back into the oven until butter is melted.
How do you like to eat your acorn squash?


Maple Cinnamon Butternut Squash

Maple cinnamon butternut squash

When eating the Nutritarian way, vegetables are a BIG part of everyday meals.  Because of this, I am always looking for the most simple but delicious ways to make them.  This recipe certainly qualifies for simple AND delicious!

I ate this butternut squash with a side of lentils and a green smoothie for lunch today.  It was so delicious I felt like I was eating dessert!

I bought the squash already cubed, fresh in a bag from Trader Joes.  The bag it comes in allows you to steam it right in the bag.  If you don’t have a Trader Joes and want the convenience of already cut squash, I know most grocery stores sell frozen, cubed squash.

The cinnamon and maple syrup are the perfect sweet to go with the squash. Add butter and salt and you have the perfect salty/sweet side dish. Delish!

Maple Cinnamon Butternut Squash

12 oz peeled, cubed butternut squash, steamed
3 Tbsp maple syrup
3 Tbsp butter
1/4 tsp cinnamon
pinch of salt

Toss cooked butternut squash with the rest of the ingredients & enjoy!


This makes 4 servings.  In just 3/4 cup serving, you get 180% of your vitamin A!  It is also a great source iron, potassium & vitamin C.

Healthy Eating/ How-Tos/ RECIPES/ Sides

5 Reasons Why I Love To Roast Vegetables + 19 Roasted Vegetable Recipes

5 reasons to roast vegetables

Why do I love roasting vegetables?

1. It makes the house smell awesome.

2. It brings out the best flavor of the vegetable-complicated and caramelized deliciousness!

3. It is a great way to use up produce that would otherwise go to waste.

4. My kids like the flavor of roasted vegetables and eat them up.

5. It is easy!


4 things you need for perfect roasted vegetables:

1. High heat.  I find the best roasting temperature of most vegetables is 425 degrees.

2. Surface space – do not pile the veggies on.  Spread them out evenly onto the pan giving each piece enough surface space to get all nice and brown and caramelized.

3. Vegetables cut in similar sizes.  This helps them all cook at the same rate.

3. Oil, salt & pepper.  Simple ingredients let the veggies themselves shine!


Oils I use:

1. Unrefined Coconut Oil ~ Refined has more health benefits, but unrefined is still plenty good for you and does not have the coconut flavor.

2. Olive Oil ~ This is a commonly used oil for roasted vegetables.


What you are looking & listening for:

Cooking times are going to vary with each vegetable.  You are listening for a sizzle as the natural moisture is released from the veggies.  You are looking for a nice browning effect on the bottom of the vegetables.  Most vegetables are done when fork tender.


Here are some awesome sounding roasted vegetable recipes from my Vegetables Pinterest Board.  

Keep in mind, simple salt, pepper and oil let the veggies shine, but for a little extra special something, try these recipes!


Roasted Parmeasean Green Beans


Butter & Brown Sugar Roasted Sweet Potatoes

Balsamic Roasted Brussel Sprouts


Honey Balsamic Carrots


Easy Roasted Tomatoes


Roasted Fall Vegetables with Lentils


Lemon Rosemary Roasted Asparagus


Parmesan Roasted Brussels, Butternut Squash & Kale


Roasted Broccoli-Pinner says “Best Broccoli of Your Life”




Asparagus: Leave whole; peel if necessary.

Bell peppers: If not roasting over an open flame, cut these into 1-inch chunks.
Broccoli: Cut into 1- to 1½-inch diameter individual florets, the tips of which get charred beautifully crisp. Peel, then halve or quarter thick stems (which are delicious!).
Brussels sprouts: Halve them.
Cauliflower: Treat like broccoli.
Corn: Cut into kernels; will cook very quickly and you may only want to brown one side.
Carrots: Cut a 1-inch chunk off the top end at a 45-degree angle. Roll the carrot a quarter turn and repeat. This weird oblique shape gives you lots of surface area to caramelize its abundant sugars. ½-inch coins or half-moons also work well.
Eggplant: Cut into 1½-inch chunks.
Fennel: Cut into 1-inch pieces.
Green / string beans: Really! They’re great. Just make sure they’re tender; old, tough ones get tougher in the oven. Leave whole, stems removed.
Onions: Cut into 1½-inch wedges, and break apart into individual layers.
Parsnips: Treat like carrots.
Radishes: Leave whole if small, about 1 inch in diameter; otherwise cut in 1-inch pieces.
Sweet potatoes: Cut into 1-inch pieces.
Tomatoes: Cut 1-inch-wide wedges or ½-inch slices. They won’t really brown well but can have a nice concentrated flavor.
Turnips: Cut into 1-inch chunks.
Zucchini / summer squash: Cut into 1-inch chunks, or oblique-cut like carrots.
Here’s more roasted goodness from past New Nostalgia Posts:

New Nostalgia: Roasted Strawberries

New Nostalgia: How To Roast/Steam Corn On The Cob In The Oven 


What about YOU?  

Do you have any roasted vegetable tips to share?  
What is your favorite vegetable
to roast?


FAMILY/ Healthy Eating/ How-Tos/ Parenting/ RECIPES

12 Ways To Get Kids To Eat Their Fruits And Vegetables

*a repost from the archives
 I have had much success in getting my kids to eat their fruits and vegetables. 

By appealing to the things they love!

~Kids love COLOR
~Kids love GAMES
~Kids love LEARNING
~Kids love feeling “GROWN UP”

Below are some tips that appeal to these very things:

1. Keep It Fun & Playful, Like A Game
 We try to “eat the rainbow” every day in our home.  We talk often about the importance of getting some of each color, everyday. It is 1:00 p.m. and I just asked my 8 year old a question I ask often, “How many colors have you had today?”  Her answer, “Blue blueberries in my oatmeal for breakfast, orange orange juice, yellow banana with my lunch, green asparagus with lunch, red apple with  lunch, green kale for snack, blended up in my fruit- smoothie popsicle.

2. Take Advantage Of Kids Natural Desire To Learn  
Why do we need to eat our fruits and vegetables?  When kids understand the reason for doing something they are much more likely to cooperate. Learn together what “free radicals” are and why we don’t want them in our bodies. Teach what “antioxidants” are what they do to help our bodies. Learn the different nutrients and vitamins in each fruit and vegetable, and how they benefit the body.  “Nutrition For Dummies” is a great resource for teaching simple nutrition lessons.

3. Shop The Rainbow
This can be fun and easily turned into a game.  In the car on the way to the grocery store, talk about how you are going to “shop the rainbow.” Ask the kids for their help.  Ask them to name as many “red” fruits and vegetables as they can.  When they can’t think of anymore, ask them to name the “yellows.”  You could even have one make a list of all the vegetables you come up with under each color category, then vote in the car what you should buy in each category.  Circle those items, take it into the store with you as your grocery list.

4. Take Advantage Of Color
Comment on the  natural beauty of fruits and vegetables.  Talk about all the different, beautiful hues.  The deep purple of eggplant, the bright red of strawberries the bright green of broccoli. While you are admiring the colors also notice all the beautiful shapes and textures. We use mason jars in our home for food storage.  I have many reasons, but my favorite reason is that you can easily see what is in the jar.  There is nothing better than opening the refrigerator and seeing jars full of shredded orange carrots, bright green peas, yellow pepper strips, or balls of pink watermelon.  My kids know that if they are still hungry after a “salty” or “sweet” snack that they can go to the refrigerator and help themselves to the vegetables in mason jars.  I love seeing them grab a jar, grab the dip, and munch away!

5. Keep Your Power 
It is important to keep healthful eating lighthearted and playful, but there will also be times when it is not, and we will have to be the parent. If your kids need medicine it is your job to make them take it. Good food is just as important.  We look at fruits and vegetables as medicine in our home, “Nature’s Pharmacy.”  My kids know that eating their fruits and vegetables is not an option.  They know it is a necessity and it is expected. 

6. Implement This Simple Rule 
To keep power struggles to a minimum, especially at the dinner table, our rule is “no eating your main dish until your vegetable is gone.”  This is very effective.  They come to the table very hungry, smelling the spaghetti and garlic bread.  They are sitting there face to face with their desires.  They eventually give in and eat their vegetable.  It is a great strategy which takes advantage of the fact that everything tastes better when you are hungry!  This rule was needed when they were younger, but we rarely use it anymore as our expectations are now known.
7. Keep Portions Small
Especially when introducing a new vegetable!  Give them time to acclimate to new textures and tastes.  Broccoli is not my girls favorite vegetable so we started with one small broccoli floret, and worked our way to almost a full serving. Gradually work the serving size up to at least a 1/2 cup.

8. Appeal To Kids Desire To Feel “Grown-Up”
One of the most simple strategies we have used is saying (as they are chewing with scrunched up noses), “Oh, you don’t like that vegetable?  Your taste buds must not be old enough for that one yet.  Maybe next time you taste it, it will be different.”  This creates a positive goal in our home, being old enough and having a “mature enough palate” to like all types of vegetables.

9. Talk About Palates
We watch “Top Chef” as a family.  It has been very educational when it comes to different types of foods.  We comment on how the judges have such mature palates.  When my kids like something healthy I will say, “Wow, you have such a healthy palate!”  We have even talked about how eating just a bite or two of a new taste and texture can help train our palates to appreciate all types of food.  This appeals to kids desire to feel “grown-up” and also keeps things lighthearted and fun, like a game.

10. Teach About Texture
Again, the show “Top Chef” has been helpful in this area.  The judges are always talking about how a certain dish needs more “texture.”  For the longest time my kids would complain about lettuce and tomatoes on their tacos.  It would frustrate me because it turned a healthful meal into a “meat and cheese” meal.  Not what I wanted.  So, one night when having tacos, I casually said, “I bet the “Top Chef” judges would say your tacos need more texture.”  I saw this sparked their curiosity and continued, “Lettuce gives a type of crispy crunch and tomatoes are soft and cool down the spice of the meat.  Wow, the textures of the food work and taste beautifully together!”  It worked.  They tried it and agreed. Yes!

11. Make It A Game
Hang a chart on the refrigerator to keep track of “who ate the most colors that day”.  If it is over 5 servings give a sticker!  Or make a matching game- match the color of fruit or vegetable with the main nutrient it provides.  This is a great way for adults to learn too!

12. Grow Them
The last two years, we have had much fun with our Square Foot Garden. {link-}  When my kids watch something grow from a seed they squished into the dirt they are very eager to eat the reward.

{wrapped lettuce photo here}

Simple Ways We Eat Fruits And Vegetables
~Frozen berries in cold cereal
~Frozen berries in oatmeal
~A bowl of frozen berries thawed to perfection during dinner in time for dessert
~Apple slices almond butter
~Bananas sliced on bran flakes for breakfast
~Banana slices on whole wheat peanut butter bagel
~Celery and peanut butter or cream cheese
~Pepper strips and hummus
~Cucumber slices and dip
~Frozen grapes-so refreshing!
~A 6 cup muffin tin full of different colors for snack
~Clementine slices on our salads
~Frozen mango chunks in a bowl
~Edamame with sea salt-my kids favorite
~Fruit smoothies made green by blending in spinach
~Eggplant in place of beef in our spaghetti sauce
~Fruit kabobs-so pretty and fun
~Fresh berries in pancakes
~Homemade, no- cook berry jam
~Sliced berries on ice cream
~Spinach salad with mason jars full of vegetable toppings to add themselves
~Make our own fresh vegetable and fruit juices using our juicer.