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Dr. G’s  Wake Up BowlsInspired by Wake Up Call

Tired of the same old thing for breakfast? Well so was Dr. G so he came up this easy, healthy and yummy vegetarian recipe. Adding good fats into your diet will not only keep you fuller longer, but also make your skin and hair glow.  Avocado found in the product and this recipe offers a robust dose of hydration and long-lasting soothing and plumping benefits. Carrots are rich in Vitamin A that aids in ski. cellular renewal, brightening and even skin tone.

What you need:

1 avocado(per person) – Full of healthy omega acids and fat

12 carrots (to roast)- Daily does of Vitamin A (carotenoids)

2 teaspoons grape seed oil (anti-oxidant)

1 teaspoon balsamic vinegar (anti-oxidant and digestion proponent)

1 teaspoon honey (super food)

You will need one avocado per person. Cut them in half and remove the seed. These will serve as mini edible bowls. Peel carrots and cut into fours. In a large bowl mix carrots with grape seed oil, balsamic vinegar and honey. Preheat oven to 400 degrees. On a flat cookie sheet roast at 4oo degrees for 30-40 minutes or until soft. Remove carrots and mash. Take a scoop of carrot mash and fill each half of the avocado. Top with a touch of dill and serve!

Spring has sprung: Here’s a salad to celebrate.
Whether you’re craving crunchy or creamy, this salad’s got both textures and gets just as many points for being pretty as it does for being delicious. Your skin will love the healthy fats in the creamy avocado dressing, and the protein-rich egg on top will help keep you feeling satisfied. If you don’t have a spiralizer, simply use a julienne peeler to turn a zucchini into noodles.

Zucchini Noodle Salad with Creamy Avocado Dressing - Eat Spin Run Repeat 5

Zucchini Noodle Salad with Creamy Avocado Dressing
Prep Time: 15 mins
Cook Time: 4 mins

Ingredients

  • 1 medium/large zucchini, turned into noodles with a spiralizer
  • 1 /2 cup sliced cucumbers
  • ½ cup thinly sliced snap peas
  • 1 egg
  • 1/4 cup diced avocado
  • 2 tbsp chopped walnuts

Zucchini Noodle Salad with Creamy Avocado Dressing - Eat Spin Run Repeat 2
For dressing (you will have some leftover):

  • 1 very ripe avocado, peeled and stone removed
  • 2 tbsp flax oil
  • juice of 1 lime
  • 2 tsp agave nectar or honey
  • pinch of sea salt and black pepper

Instructions:

Prepare the dressing by whirling all ingredients in a food processor or blender until completely smooth. Transfer it into a small bowl and set aside.

Toss together the zucchini noodles, cucumbers, and snap peas. If you want to put the dressing on the noodles now, pour in your desired amount and toss to coat. Arrange the veggies on a plate or in a bowl.

Heat a frying pan (using oil or cooking spray to coat if needed) over medium heat for 1 minute. Crack the egg into the pan and fry it to your desired doneness.

When the egg is cooked, use a flipper to carefully place it on top of the salad.

Scatter avocado pieces and walnuts over top. Serve with dressing (if not already used).

Note: To keep this recipe vegan, use agave instead of honey and sub in a vegan protein source such as tempeh, tofu, edamame, chickpeas or white navy beans.

Zucchini Noodle Salad with Creamy Avocado Dressing - Eat Spin Run Repeat
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog,
Eat-Spin-Run-Repeat.com.

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