These are my projects for this course

1. balancinghealthy
I'm a 26 year old healthy food & nutrition facts lover, blueberry
& peach addict, marketing professional & soc media fanatic and
all round busy bee. I am an avid health and fitness explorer and
I have a passion for keeping myself and my family as healthy
as possible by staying active and eating clean.
Thesoulofcleaneatingisconsumingfoodinitsmostnaturalstate,orasclosetoitas
possible.Itisnotadiet;it’salifestyleapproachtofoodanditspreparation,leadingto
animprovedlife–onemealatatime.
Thesethreerecipesaredeliciousandextremelysatisfying-nottomention,myhusband
andkidscouldn’tloveitmore!
Michelle Hart
anddelicious
HOME SPOTLIGHT

2. Red Lentil Soup
2 onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
3 large parsnips, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1 apple, peeled and chopped
150g | 5.3oz red lentils, rinsed well
1x400g | 14oz can light coconut milk
500ml | 2 cups vegetable stock
2 tsp mild curry powder
1 tsp ground cumin
1 tsp turmeric powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tbsp poppy seeds
1 tbsp chopped coriander (cilantro)
1. Put the lentils in a saucepan and cover with water. Bring to
the boil then simmer for 20 minutes. Keep and eye on the pot
as it WILL boil over - you have been warned. Once cooked,
rinse and set aside.
2. Meanwhile heat the olive oil in a large saucepan and add the
spices and garlic. Stir together for a couple of minutes and then
add all the vegetables and apple. Cook for a few minutes.
3. Add the stock and coconut milk and bring to the boil. Lower
the heat and simmer for 30 minutes or until the vegetables are
tender. Transfer to a food processor and blend until smooth.
4. Return to the pot and stir in the lentils. Simmer for a couple
of minutes and then stir in the chopped coriander. Check the
seasoning and add salt and pepper to taste.
4. Serve with a sprinkling of poppy seeds and a pinch cayenne
pepper.
SERVES 4
INGREDIENTS METHOD
Superfood Smoked Mackerel Salad
1 medium sweet potato diced + 1 tbsp coconut oil
2 small roasted beets peeled and sliced
Small handful thin asparagus spears
Small handful of brocollini spears
Handful of baby spinach leaves
1/2 a large or 1 medium Avocado diced
1/4 cup (60g) walnuts lightly toasted (dry pan, 2-3 minutes)
3-4 smoked mackerel fillets, skinned
For the dressing
1/4 cup (60ml) cold pressed organic extra virgin olive oil
1 -2 tbsp lemon juice (to taste)
1 tbsp raw apple cider vinegar
1/2 tbsp Dijon mustard
If your sweet potato isn’t cooked preheat oven to 220C (430F). Place
sweet potato chunks on a baking tray, drizzle with melted coconut oil
and sprinkle with Pink Himilayan rock salt. Roast for 40 minutes or until
tender and lightly brown.
Whisk together dressing ingredients.
Flake fish and remove bones as you do so.
Mix together or layer up salad ingredients. If not serving straight away
allow the veggies to cool before mixing with other ingredients. I like the
contrast of cold and warm ingredients all mingled together.
Poach eggs just before serving and place one on each serving…or two
for the egg lover!
INGREDIENTS
METHOD

3. Paleo Double Chocolate Cookies
Preheat oven to 180C (350F).
Sift together almond flour, cacao powder, salt and baking soda.
Blend together melted coconut oil, almond butter, vanilla and egg.
Add wet to dry and stir well to combine or blend in your food processor! I
prefer and almost always opt for the second option!
Divide dough in to 16 – 18 balls. Lightly flatten, the cookies will only spread
a bit when baking; see pictures above / in full post.
Place cookies on a parchment paper lined tray and bake for 10 minutes in
the preheated oven. Allow to cool for 10 minutes on the tray. Allow to cool
fully on a wire rack for at least 30 minutes.
Finely chop cacao paste using a serrated knife. Melt in the microwave in
30-40 second intervals, stirring in between; alternatively melt bain marie
style which will take a little longer. Stir in coconut oil until fully melted.
Whisk in powdered stevia or honey and vanilla. Add a little more if neces-
sary for you taste but I like my chocolate dark!
Dunk each cookie in the chocolate, just half way, gently shake off excess
and place on a lined baking tray.
Place tray of cookies in the fridge for 30 minutes to allow the chocolate to
set.
Store set cookies in a seal tight container, layered up with parchment
paper in between in the fridge or in a cool dry place for up to 3 days or in
the freezer for up to one month. I prefer the texutre of these cookies from
the fridge. Crisp cool chocolate and encasing a chewy chocolate cookie!
1 cup (100g) almond flour
1/2 cup (50g) raw cacao powder or cocoa powder
1/2 tsp baking soda
1/4 cup (60g) all natural 100% almond butter
1/4 cup (50g) coconut sugar
1/4 cup (55g) melted coconut oil
1 large organic egg
1/2 tsp pure vanilla extract
Pinch of Himilayan Rock Salt
Chocolate Coating
1/2 cup (110g) raw cacao paste
1 tbsp coconut oil
2 tbsp honey or 2 -3 tbsp powdered stevia
1/4 tsp pure vanilla extract
INGREDIENTS
METHOD

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5. frames as
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6. Google
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7. ABRABRCo-edSandVolleyball
Tournament
SATURdayMAY23rdEntries close May 15th
cubbys.abr@gmail.com
605-690-2847

8. join the cubon Lake Poinsett
GrandOpeningParty
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MAY 23RD AT 6PM