Green smoothies and fresh pressed green juices can be a wonderful way to help your body detoxify, cleanse and re-balance our acid – alkaline levels. Collagen boosting greens are naturally alkalizing and their detoxifying powers are wonderful for our overall health, boosting our energy, and lowering inflammation. They are also jam packed with vitamins, anti oxidants and phytochemicals that act like little super heroes in our bodies keeping us well.
Summer is almost here and if your husband is anything like mine the grill is primed and ready. Beyond its serious summer vibes, the grill is also one of the best ways to ensure a healthy meal without having to seriously meal plan or overthink things. Since they require almost no thought or preparation, kabobs are my favorite, healthy go-to grill meal. With an assortment of lean meats and vegetables, they’re just what the doctor ordered!
You really can’t get any easier (or healthier!)- than this! Here are some of our favorites:
Chicken Pesto Kabobs:
1 1/2 lbs boneless, skinless chicken breasts cut into 1.5 inch pieces and marinated in pesto for an hour
2 pints Cherry tomatoes
*** Alternate chicken pieces with cherry tomatoes on a skewer and grill for 10-12 minutes on medium high heat turning once.
Salmon Lemon Kabobs:
1 1/2 lbs. salmon fillet, skin removed, cut into 1″pieces
2 lemons, sliced very thin into rounds
***Alternate salmon and lemons with 3 salmon pieces and 2 lemon slices on the kabob. Brush with olive oil and then combine oregano, sesame seeds, cumin, salt and red pepper flakes and season the kabob. Grill on medium heat for 7-8 minutes turning once.
2 cups cremini mushrooms
1 cup cherry tomatoes
1 red bell pepper, cut into 1.5” slices
1 green bell pepper, cut into 1.5” slices
1 red onion, cut into 1.5” slices
1 zucchini, sliced into ¼-⅓” slices
1 yellow zucchini, sliced into ¼-⅓”slices
*** Alternate the vegetables to your liking. Then combine 1/4 cup olive oil, 3 cloves pressed garlic, the juice of 1 lemon, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil and salt and pepper to taste and brush on the kabob. Grill on medium heat for 8-10 minutes turning once.
When eating healthy, the meals which always seem to throw me are my work week lunches. The last thing I ever want to do in the morning is spend an extra 10 minutes making a salad for lunch that day — especially since salads are so hard to pack properly! Then a friend told me about mason jar salads and I swear it revolutionized my morning routine. Now I can prep a week’s worth of healthy salads on Sunday that will last me the entire work week. It’s a game changer!
The key to a well built mason jar salad is proper layering:
The secret to layering is to keep the wet foods or foods that are ok wet closer to the bottom and the foods that would be unpalatable wet on top. As you can see, the possibilities are endless! Don’t know where to start? Don’t know where to start? Contact Harpe Laser + Wellness, where Dr. Harpe will guide you through your wellness journey!
Blueberry Delight is quickly becoming one of my favorite snacks and it is also an incredibly easy and quick breakfast. It’s full of amazing anti-oxidants and phytonutrients. Blueberries are so nutritious and keep very well in the freezer, and the other ingredients are super nutritious pantry staples that you will use in many other dishes. Pair it with a lean protein like Greek Yogurt or Cottage Cheese and you have a balanced breakfast or snack.
Super Blueberry Delight: breakfast, snack or dessert!
1 Cup of frozen or fresh blueberries
Handful of raw walnuts
1 tsp of coconut oil
1/4 C of organic, unsweetened shredded coconut
Stevia to taste (optional)
1T Chia seeds
1T Dark Chocolate Chips (optional, use when making this a treat)
Pour blueberries and coconut into a cereal bowl and heat gently in microwave at 50% power till warm. Add a 1/2 of packet of stevia if you like it sweet. Add walnuts, chia seeds and dark chocolate chips. Enjoy!!
Wow, this recipe was surprisingly so delicious and has become a favorite!!! I left out the spinach because I was out, and included some yolks. It was easy and quick, I cut down on some time by using frozen organic broccoli cooked for about 2 minutes in the microwave, and I already had minced onion in the fridge. Didn’t need any salt either. Paired it with a bowl of fruit cereal: sliced strawberries, bananas, blueberries and chopped almonds. Passed the teenager test!
9 broccoli florets, steamed and sliced
½ cup of spinach (optional)
2 green onions, minced or ½ sweet red onion, diced
1 clove of garlic, minced
½ cup of mushrooms, sliced
½ avocado, sliced
1 tablespoon of olive oil
Preheat sauté pan with butter, coconut or olive oil on medium low heat. Saute onion and garlic. Add Mushrooms and cook until soft. Add broccoli and spinach and cook just until tender. Add beaten eggs and cook until just done, do not overcook.
Transfer to a dish and top with sliced avocado.