Chicken-Berry Salad

Chicken-Berry Salad

Chicken-Berry Salad

Ingredients:
3 cups salad greens
½ cup grape tomatoes
½ cup chopped salad veggies, your choice: peppers, carrots, onions, etc.
1.5 tbsp olive oil
1.5 tbsp apple cider vinegar
Salt and pepper to taste
3 oz grilled or roasted chicken, chopped
¼ to ½ avocado, sliced
1 cup berries: sliced strawberries, raspberries, blueberries, blackberries, pomegranate seeds, whatever you like
2 tbsp pumpkin or sunflower seeds
(optional: 2 tbsp crumbled goat cheese)

Directions:

Wash salad greens and place in big salad bowl. Add in the grape tomatoes, salad veggies and chicken.

In a small bowl, whisk together the oil and vinegar and add in the salt and pepper to taste. Whisk again as you pour over the salad greens. Toss together to mix.

Add the chicken, avocado, berries, pumpkin/sunflower seeds and optional goat cheese and toss again. Serve and enjoy!

Sautéed Pears & Plums

Sautéed Pears & Plums

Sautéed Pears & Plums

Ingredients:
• 1 firm red pear, cored and thinly sliced
• 2 plums, thinly sliced
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 3 tablespoons olive oil, plus more for cooking
• 2 tablespoons Balsamic vinegar
• 1 small garlic clove, minced
• 6-8 cups arugula
• Generous pinch of sea salt
• Black pepper

Directions:
1. Heat a large pan over med-low heat. Add 1-tablespoon olive oil. Sauté the pears for 2-3 minutes per side, until soft and brown around the edges. Set aside. Repeat with the plums.
2. Meanwhile, toast seeds in a dry skillet over med-low heat. Stir to prevent burning (about 3-5 minutes).
3. In a small bowl, whisk the olive oil, vinegar and garlic until emulsified. Season to taste with salt and pepper.
4. Toss arugula with the dressing. Top with the seeds and fruit. Season to taste.
5. Enjoy!

Re-Energize in just 10 days and Renew your Commitment to Wellness!

Re-Energize in just 10 days and Renew your Commitment to Wellness!

Re-Energize in just 10 days and Renew your Commitment to

Wellness!

 

Join us at 6:30 p.m.

Thursday, September 13th

Marathon Sports ~ 50 Boston Turnpike, Shrewsbury, MA

Everyday you’re exposed to numerous pollutants, pesticides and toxic chemicals that can affect the way you feel:

• Tired
• Achy
• Poor Concentration
• Sleep disturbances
• Bloated
• Indigestion
• Unhealthy
• Excess Weight
Do you need more energy? Do you have excess fat?

We have the solution! A 10 day clinically supervised metabolic detoxification program.
This detoxification program is scientifically formulated and has helped thousands of people. Not all detox programs are “healthy”. Water and juice fasting programs can cause muscle wasting and further energy depletion. Your body needs proper nutrients to fuel its toxic clearance activities.
Take the Detox quiz!
1. Do you often feel tired or have a lack of energy? 4. Do you feel bloated or gain weight easily?
2. Do you have difficulty concentrating? 5. Do you have occasional, mild headaches?
3. Do you wake up feeling un-refreshed?

If you answered “yes” to any of the above questions then this simple program could help you feel better and have more energy in just 10 days!
SIGN UP TODAY!
To reserve your detox kit call or email today! Heather Vroman – Health Coach & AFAA Certified Personal Trainer; FitEffex@gmail.com ; 508-523-6143
Detox kit is ($144) and includes: 1 container of medical food UltraClear Renew, 1 bottle of nutraceutical liver support AdvaClear, shaker cup, patient guide book & recipes, kickoff meeting and support from your health coach!

Heirloom Tomato Avocado Caprese Salad

Heirloom Tomato Avocado Caprese Salad

Heirloom Tomato Avocado Caprese Salad

Ingredients:
• 4 medium heirloom tomatoes
• 3 medium avocados
• 1 bunch fresh basil
• 1 lemon juiced
• Extra virgin olive oil
• Aged balsamic vinegar
• Sea salt & fresh ground pepper

Directions:
1. Cut the avocado in half and remove the pit. Remove the peel and slice into evenly cut slices. Lightly toss avocado in lemon juice.
2. Slice tomatoes and sprinkle with salt.
3. Layer tomato slices, avocado slices, and basil leaves. Drizzle with olive oil and balsamic vinegar. Salt and pepper to taste.

Grilled Peach, Blueberry and Arugula Pasta Salad

Grilled Peach, Blueberry and Arugula Pasta Salad

Grilled Peach, Blueberry and Arugula Pasta Salad

INGREDIENTS:

FOR THE DRESSING:
1/4 C olive oil
1/4 C lemon juice
4 tsp. dijon mustard
2 garlic cloves, minced

** another option for the dressing would be to eliminate the lemon juice, mustard and garlic. Instead add 2 Tbsp. white vinegar and 2 teaspoons honey to the olive oil.

FOR THE SALAD:
4 ripe peaches, cut in half, pits removed
5 oz fresh arugula
1 pint fresh blueberries
12 oz. organic brown rice pasta

DIRECTIONS:
Cook pasta according to package instructionw. Next, make the dressing. In a small bowl or jar, whisk together dressing ingredients. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about eight minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.
Place salad ingredients (inclucing cooked pasta) in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.

Honey-Lime Fruit Salad

Honey-Lime Fruit Salad

Honey-Lime Fruit Salad

Ingredients:
• 2 mangos, peeled and diced
• 1 lb. fresh strawberries, diced
• 1 lb. fresh pineapple, diced
• 12 oz. blueberries
• 12 oz. grapes, halved
• 4 kiwis, peeled and diced
• 2 bananas, peeled and sliced

Dressing Ingredients:
• 1/4 cup honey
• Zest of 2 medium limes
• 2 Tbsp. fresh lime juice
• 2 tsp. poppy seed

Directions:

1. Place all of the fruit (except for the bananas) in large mixing bowl.
2. In a small bowl, whisk the honey, lime zest, lime juice and poppy seeds.
3. Add the bananas to the fruit bowl. Gently toss the fruit salad with the dressing. Enjoy!!