For the 4th of July my husband and I spent the weekend at the beach. It was a great getaway! Although we did indulge a little over the weekend (banana s’mores!), for the most part we ate very healthy thanks to planning ahead. In today’s Healthy Grocery Girl Show episode I share some of the recipes we prepared over the weekend. Watch, enjoy and let me know if you try any of these recipes yourself!
Sprouted Veggie Sandwiches
Makes One sandwich
2 slices of sprouted whole-grain bread such as Food for Life
1 teaspoon mustard
1 tablespoon hummus
1/4 cup spinach
1-2 slices of roasted red bell pepper (I buy mine in the jar)
1 tablespoon olives, sliced
Directions: Toast bread and then spread hummus on one piece and mustard on the other piece. Layer ingredients; spinach, roasted red bell pepper and olives. Place together, slice in half and enjoy!
1 can (15 ounces) of organic unsweetened coconut milk
2 tablespoons apple cider vinegar
A pinch (or two!) of sea salt
1/2 head cabbage
1 large carrot
2 large celery stalks
1/2 cup green onion
Directions: Wash and chop cabbage, carrot, celery and green onion and toss together in a medium size bowl. In a small bowl or mason jar mix together coconut milk, apple cider vinegar and sea salt to make dressing. Pour dressing over bowl of veggies and mix together evenly. Enjoy! *Best when served chilled.