Writer: McKenna Kelley | Photographer: Gabriel Burgos
Breakfast: Swami Juice Buzz Bowl
This acai berry-based bowl gets its name from the bee pollen included in the recipe. Loaded with blueberries, strawberries and mango, it’s an easy way to get your daily vitamins in early.
Sambazon acai, blueberries, strawberries, mango, bee pollen, coconut water, French vanilla almond granola, fresh strawberries, banana, coconut flakes, raw honey
Combine a handful each of frozen Sambazon acai, frozen strawberries, frozen blueberries, and frozen mango with a splash of coconut water and 1 tablespoon of bee pollen in a blender. Blend to desired consistency. Serve in a bowl and top with French vanilla almond granola, sliced fresh strawberries, sliced fresh banana, coconut flakes and raw honey.
Lunch: Village Health Market Strawberry Salmon
Fresh strawberries add some sweetness to flaky grilled salmon. A side of wild quinoa salad is a great choice to incorporate complex carbohydrates, and steamed asparagus brings the color and crunch to your plate.
4 4 oz. salmon fillets
¼ cup organic strawberry house-made rub (available at Village Health Market)
1 garlic clove, minced
½ tsp ground ginger
¼ tsp salt
¼ tsp pepper
Tamari sauce, to taste
2 tbsp reduced-sodium house blend teriyaki sauce (available at Village Health Market)
Marinate salmon with brushed-on strawberry puree, Tamari, ginger, green onion and fresh minced garlic for 15 minutes. Broil salmon halfway, then top with fresh strawberry slice. When finished, glaze with house blend teriyaki sauce. Serve with a side of organic quinoa and steamed asparagus.
Dinner: Acropolis Grilled Fresh Red Snapper
Grill smoke adds a contrasting flavor to the snapper’s slight sweetness. Olive oil, lemon and herbs help season the fish and add healthy fats and antioxidants to your diet.
1 tbsp extra virgin olive oil
1/8 cup sun-dried tomatoes, chopped
1/8 cup Kalamata olives, pitted & chopped
1/2 cup white wine
1/2 cup 2% milk
2 tbsp corn starch
1/2 tbsp chicken base
1/2 tsp black pepper
1/4 cup fresh lemon juice
1/4 cup spinach, chopped
Heat olive oil over medium heat. Add sun-dried tomatoes and olives. Sautee for three to four minutes. Add white wine and reduce by half. Make a slurry with the milk and corn starch. Add to the sautee with the chicken stock base. Whisk until smooth and slightly thickened. Finish with black pepper, lemon juice and chopped spinach. Whisk until blended. Drizzle over red snapper, grilled until tender.