INGREDIENTS:

15 or 20 Organic Artichoke Hearts
2/3 cup Organic Spinach
1 teaspoon Organic Lemon Pepper
1/4 Organic Sea Salt

18 thin slices Brie Cheese
Organic Olive Oil

DIRECTIONS:
1. Start your grill.

2.Prepare artichoke hearts by either steaming or boiling them which ever you prefer.

3. At the same time chop and cook your spinach

4.Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie.
5. If you have a stone or wood slab to grill on that is great if not you can wrap the hearts in aluminum. Grill until cheese melts, 1 to 2 minutes.

1. Replace carbohydrates from sugar and refined grains with “good carbs” from fruits and vegetables. Orang-hued foods were found to be the most effective substitutes. Being that fruits and vegetables are high in fiber, they keep you full longer, high levels of antioxidants like vitamin C and beta-carotene fend off the fat. You can get a good amount of beta-carotene from carrots, cantaloupe, squash and peaches.

2.About 25 percent of your daily calories should come from protein, but you should choose lean sources like poultry, fish, low-fat yogurt, and fat-free milk to keep your calories down. Protein helps to you boost your energy, aiding in calorie burning.

3.
Selenium can lower rates of abdominal obesity. Several foods contain selenium, so it’s difficult to know if you’re getting the recommended 55mcg per day. The best sources are nuts, whole grains, poultry and seafood. Foods rich in vitamin E, like nuts and seeds, will increase the effectiveness of selenium in the body. Natural Raw Organic Cashews

4.    Several studies suggest that alcohol is fine in small amounts, protects against weight gain. Data reviewed have suggested one 4-ounce glass of wine as the best bet. While one glass has great health benefits, having more is just going to add inches to your waistline.

5.

Eating good fats like monounsaturated and omega-3s make it easier to stay slim, these fats are found in fish, nuts, olive oil, & avocados examples of bad fats, like saturated and trans are found in butter, shortening, pre-packaged cakes and cookies.

Ingredients:

1 pkg Olive Nation pasta (any shape you prefer)
1/4 cup canola mayonnaise or Nayonaise
1 small bunch of raw organic broccoli
1 small bunch of raw organic cauliflower
1 stalk of organic celery
8 pcs of raw organic carrots
1 tsp organic yellow deli mustard
1 tsp Frontier organic veggie pepper
1 tsp Frontier organic garlic powder
1 tsp Frontier organic parsley
1 small organic onion, finely chopped
1 package of Frontier Organic Creamy Dill Dip

Directions:

Cook pasta according to the instructions.
While pasta is cooking start to chop all the vegetables to the size you prefer. I prefer to chop them as small as I can. Once all the vegetables are chopped mix in the cooked pasta. After making sure all veggies and pasta are well mixed put 1/4 of the package of the Frontier Creamy Dill Dip , garlic powder, veggie pepper, & parsley and mix again thoroughly. After all ingredients are mixed then put mustard and mayo on the pasta and mix again. Taste test to make sure you don’t need to add more spices mayo or mustard. After all additions are finished I usually put the salad in a tupperware bowl with a lid and shake up the salad until I think its perfect. Then I put the salad in the fridge to cool. After about 30 minutes you can remove and serve.
Some other ideas to change up your macaroni salad are maybe adding hard boiled eggs, peppers, olives, cheese, peas, pickles, hot cherry peppers, or jalapenos. Maybe experiment with different pastas like ravioli or tortellini and add grilled chicken, tuna, turkey pepperoni, sliced turkey, tofu or maybe salmon. You have a never ending variety of items to change up your summer salads. Tell me what your favorite ingredients are!

Ingredients
1 lb of organic brussel sprouts trimmed & halved
4 slices of organic turkey bacon
1 small organic white onion
2 medium tart organic apples, diced (ie. Pink Ladies, Granny Smith or for sweet Golden Delicious)
1 tbsp of organic olive oil
1/4 cup organic chopped parsley ( or organic dill)
Organic pepper and or sea salt to taste

Directions

Boil or steam brussel sprouts after they have been trimmed and cleaned. While they are cooking chop onion, apples & turkey bacon.
Put olive oil, bacon & onions in pan and saute in onions until translucent.  Once translucent put apples in pan and cook until edges are brown.  Let the mixture cook for about 5 minutes.  By this time the brussel sprouts should be fully cooked.  Remove them from the steamer or stove drain and place in pan with onions, bacon and apples. Let the mixture cook for another 10 to 15 minutes. Add salt & pepper to taste and serve.

2 large organic artichokes
2 organic potatoes
2 organic lemon
1 tablespoon organic bread crumbs
2 cloves organic garlic, minced
3 organic chopped basil leaves
2 tablespoons olive oil
sea salt and fresh cracked pepper
1/2 cup, organic chicken stock

Directions:
Preheat the oven to 375 degrees. With kitchen scissors, trim all the sharp ends off of each leaf and cut the stem off the artichokes. Wash the artichokes well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon. Slice potatoes medium sizes chunks then immediately rub all the cut areas with a lemon & olive oil.
Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. Rub it all over the artichoke halves and inside the leaves. Take lemon juice and squirt all over the artichokes & potatoes. Sprinkle breadcrumbs over artichokes and potatoes. Slice lemon wedges and insert them into baking pan. Cover with aluminum foil and bake in oven at 375 degrees for 1 hour.

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