Raw Vegan Rainbow Roll

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

Here in Austin, the weather is FINALLY starting to feel like spring! It’s been amazing to see the sun again and get to spend some much needed time outside. With warmer weather I always start to get questions on “how to lose weight and get in shape fast” and I always say my secret weapon is simply raw vegetables. Weather you juice them, blend them, or chew them, raw veggies are an essential part of cleansing and tonifying the body. Raw veggies are also loaded with amazing health benefits that will make you feel amazing from the inside out!

These beautiful Rainbow Rolls are one of my favorite healthy snacks and a great way to boost your raw veggie intake! These rolls are absolutely gorgeous and taste amazing! I admit, I used to be very intimidated with the thought of making any kind of sushi roll, but it’s actually super easy. Give yourself a few practice runs and you’ll get the hang of it in no time!

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

This roll alone is bursting with nutrients to support cellular detoxification and cleansing:

  • Cucumber is rich in B vitamins, water, electrolytes, silicon and sulfur to support hydration, liver, kidney, skin, and immune system health.
  • Carrots provide antioxidants and vitamin A which helps the liver to cleanse toxins out of the body. Carrots also support the skin and help to create that beautiful GLOW.
  • Green & Purple Cabbage is low in fat, high in fiber, supports healthy blood pressure, and acts as a natural anti-inflammatory. It is rich in vitamin C, vitamin K, B6, manganese, sulfur, and potassium. Cabbage also has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane. They stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet. (source)
  • Avocados are rich in vitamin K, folate, vitamin C, potassium, B5, B6, and vitamin E. They also contain high amounts of oleic acid which has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer!
  • Nori (seaweed) is surprisingly rich in protein – 100 grams of nori contain between 30 and 50 grams of protein, making it one of the plant world’s richest sources of protein! Nori is also naturally high in iron, iodine, vitamin A, vitamin C, thiamine, magnesium, riboflavin, niacin, folate, zinc, and potassium. It supports healthy cholesterol, acts as an anti-cancer agent (due to high amounts of vitamin C), supports healthy thyroid function, eyesight, and clear skin.

Who knew you could get that much nutrition out of a modest little veggie roll?!

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

Raw Vegan Rainbow Roll

You’ll need:

This will make about 2 rolls, double, triple, quadruple your ingredients as desired!

Raw Veggie Sushi Rolls Place a sheet of nori shiny side down on a cutting board or sushi mat. Note, a sushi mat is extremely helpful but not 100% necessary.

At the bottom edge of your nori, layer on a small amount of each ingredient. Keep in mind, less is more for this step since most people tend to over-stuff. The more volume you have, the harder it is to roll.

Lift up the edge of the sushi mat closest to you with both thumbs then fold it over your ingredients, squeezing slightly to keep all the ingredients inside. Continue to roll your sushi until you get about an inch from the opposite end.  Raw Veggie Rainbow Sushi Rolls Wet your fingers with some water and then wipe the remaining edge of your nori. Then finish rolling. This step ensures that your roll will stick together.

Use a very sharp knife to cut into 1 inch slices.

If you are like me, it’s much easier to learn when you have a great visual so I’ve included this instructional video by my friend Russel James, The Raw Chef, he’s much better at explaining the process than me!

I know it seems intimidating at first, but I promise the process is actually quite easy and once you make a few rolls, you’ll get the hang of it and want to make it all the time!

I used this dressing to dip and it was DELICIOUS!! You could also use a spicy peanut dip if you like something a little thicker. Both are fabulous!

I hope you enjoy this recipe as much as I do! I’ll be posting more raw food recipes through out the coming weeks. In the mean time, you can see all of my raw food recipes here.

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Paleo Kale Cobb Salad

Paleo Kale Cobb Salad

This is a healthier take on one of my favorite salads, the traditional Cobb. Cobb Salads typically have some not-so-healthy ingredients like bacon and blue cheese which are very acidic to the body.  I decided to omit the blue cheese and bacon and substituted some yummy and flavorful cooked veggies in their place.

If there is one thing that I see universally, it’s that most people do not get enough Kartal escort alkalinity from vegetables and greens on a daily basis. By far, as a nation we are overly acidic!  As a rule, I always try to have at least 1-2 servings of veggies at each meal. It’s crucial to weight loss and overall health.

Paleo Kale Cobb Salad

I love salads like this during the colder months. It is absolutely FREEZING here in Texas, as it has been in most parts of the country. On these chilly days a raw salad just doesn’t sound appetizing. The roasted and cooked veggies, warm rotisserie chicken and hard boiled eggs in this dish make this salad stick to your ribs and feel more like comfort food!

Paleo Kale Cobb Salad

I tend to be a little lazy with my cooking as many of you know, so even though this dish turned out beautifully, it’s really just a bunch of leftovers! As always, feel free to copy these recipes precisely or use what you already have on hand.

  • I used a pre-cooked rotisserie chicken from my local health food store. Costs about the same and is SO MUCH easier than doing it yourself!
  • I made these roasted root veggies earlier in the week according to this recipe and found inspiration on pinterest using this recipe for zucchini and corn (I omitted the cheese and added extra pepper!).
  • For the hard boiled eggs (which I rarely make because they always come out terribly wrong) I used this recipe from Martha Stewart. And for the first time in my life, they came out perfectly cooked!!

Paleo Kale Cobb Salad

For the base of your Paleo Kale Cobb Salad you can use any greens you like: spinach, romaine, arugula, swiss chard, kale, watercress, you name it!

I used kale and tossed it with my favorite Garlic Expressions salad dressing and a drizzle of siracha for extra kick! Then layered it with chopped grape tomatoes, a sliced hard boiled egg, shredded rotisserie chicken, roasted root veggies, and cooked zucchini with corn.

Healthy meals like this are such a great way to re-purpose your leftovers! Have fun trying different combos and let me know what you come up with!

Paleo Kale Cobb Salad

 You can find more paleo recipes here and all of my salad recipes here. Enjoy!!

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Detox EBooks by Linda Wagner

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Paleo Almond Crusted Chicken Salad

Paleo Almond Crusted Chicken Salad via Linda Wagner

This salad recipe is back by popular demand! It is one of my absolute favorites. It’s so pretty and packed with nutrients! It’s always a good idea to eat as many colors as you can at each meal as each color provides it’s own unique nutrient profile.

The construction of this recipe is really easy and the best part is that you’ll have plenty to share and have as leftovers! I always try to make at least 2-3 extra servings of anything I cook, that way I have leftovers for the week and don’t have to worry about cooking all the time!

Paleo Almond Crusted Chicken Salad via Linda Wagner

The first part of this salad is the Almond Crusted Chicken and Balsamic Roasted Brussels. I made them last night for dinner and saved the extras to use on rainbow salads for the remainder of the week! You can cook everything in 1 tray in the oven for easy clean up! You could also substitute any kind of fish or turkey for the chicken if you like!

For the Almond Crusted Chicken you’ll need:

Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.

You will need 2 large bowls. In the first bowl, add your almond meal, salt, pepper, and spices and mix thoroughly.

In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.

Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the almond meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.

Paleo Almond Crusted Chicken Salad via Linda Wagner

For the Balsamic Roasted Brussels you’ll need:

  • 1 large bag of brussels sprouts – I got mine at Trader Joe’s
  • olive oil
  • sea salt & fresh cracked pepper
  • balsamic glaze

Place your brussels in a large ziplock bag with a drizzle of olive oil. Seal the bag and toss until coated. Place your brussels onto the baking dish with your chicken and sprinkle with fresh cracked pepper and sea salt.

(You could also add other veggies if you like. I love using broccoli in this recipe too!)

Bake your chicken and veggies for about 10-15 mins or until brussles are just starting to get a little soft. Switch the oven to ‘Broil’ and remove the tray from the oven. Drizzle your veggies with a generous amount of balsamic glaze and then place on the top shelf to broil for just a few minutes, watching carefully, until your veggies are nice and browned/slightly charred.

Use a spatula to remove your veggies and set aside.  Switch the oven back to ‘Bake’ and continue to bake your chicken for another 5-10 mins until cooked through.

Paleo Almond Crusted Chicken Salad via Linda Wagner

The chicken will develop a lovely crust on the outside that’s full of flavor! I typically make about 4 of these Almond Crusted Chicken Breasts at a time because I know that I’ll want extras to have throughout the week! You can have this meal on it’s own for dinner. Then use the chicken and veggies in other creative ways during the week. It would make a heavenly addition to this “Zoodles” recipe using spiralized zucchini noodles. You can also add the chicken and brussels to a salad like I did here!

Paleo Almond Crusted Chicken Salad via Linda Wagner

Paleo Almond Crusted Chicken Salad

You’ll need:

  • 1 head romaine lettuce chopped fine
  • shredded carrots
  • raw corn
  • cherry tomatoes, halved
  • 1/2 and avocado
  • balsamic brussels sprouts cut into halves
  • Paleo Almond Crusted Chicken, cut into slices
  • vinaigrette dressing of choice – my favorites are this homemade lemon vinaigrette or Garlic Expressions

In a large salad bowl layer with romaine lettuce on the bottom and then create sections with your favorite veggies and protein.

Pretty simple, totally gorgeous!!

I used what I already had on hand but any veggies will do! You could use purple cabbage, orange bell peppers, radishes, cucumbers, you name it! Just use what you have, add some leftover protein, roasted veggies, and create your own gorgeous Rainbow Salad!

It’s so pretty that it looks like it must take a lot of work but once you have the protein cooked, it’s really just a matter of throwing together leftovers!!

I hope this recipe inspires you to get creative with your meals and add more colors into your diet! It’s not only healthy, it’s fun too!

Paleo Almond Crusted Chicken Salad via Linda Wagner

Paleo Almond Crusted Chicken Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 2-4 organic, skinless chicken breasts
  • 1 cup almond flour - you could also use coconut flour or leftover almond pulp from making homemade almond milk!!
  • 1 Tbs spices of choice, for this recipe I used organic steak seasoning to give it a more intense flavor.
  • sea salt & black pepper
  • 1 egg, beaten
  • 1 large bag of brussels sprouts - I got mine at Trader Joe's
  • olive oil
  • sea salt & fresh cracked pepper
  • balsamic glaze
  • 1 head romaine lettuce chopped fine
  • shredded carrots
  • raw corn
  • cherry tomatoes, halved
  • ½ and avocado
  • vinaigrette dressing of choice - my favorites are this homemade lemon vinaigrette or Garlic Expressions
Instructions
  1. For the Almond Crusted Chicken you'll need to Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.
  2. You will need 2 large bowls. In the first bowl, add your almond meal, salt, pepper, and spices and mix thoroughly.
  3. In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.
  4. Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the almond meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.
  5. For the Balsamic Roasted Veggies you'll place your brussels in a large ziplock bag with a drizzle of olive oil. Seal the bag and toss until coated. Place your brussels onto the baking dish with your chicken and sprinkle with fresh cracked pepper and sea salt.
  6. (You could also add other veggies if you like. I love using broccoli in this recipe too!)
  7. Bake your chicken and veggies for about 10-15 mins or until brussles are just starting to get a little soft. Switch the oven to 'Broil' and remove the tray from the oven. Drizzle your veggies with a generous amount of balsamic glaze and then place on the top shelf to broil for just a few minutes, watching carefully, until your veggies are nice and browned/slightly charred.
  8. Use a spatula to remove your veggies and set aside. Switch the oven back to 'Bake' and continue to bake your chicken for another 5-10 mins until cooked through.
  9. In a large salad bowl layer with romaine lettuce on the bottom and then create sections with your favorite veggies and protein.

 You can find more paleo recipes here and all of my salad recipes here. Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

**This recipe was originally posted on 2/20/14 and was reposted due to popular demand! **

Paleo Chicken & Sweet Potato Bake

Paleo Chicken & Sweet Potato Bake

It’s interesting how restrictive most people assume it is to maintain a healthy lifestyle. There is this conception out there that healthy eating means you are confined to a life of kale salads and green juice. While those things are on the menu and extremely healthy, so are comforting home cooked meals!

This Paleo Chicken & Sweet Potato Bake is super basic. There are no fancy techniques or ingredients; it’s just good, clean food. Remember that first and foremost, a healthy lifestyle is one that is free of chemicals and waste products which the body can not assimilate or utilize. I’ve talked about this before but it’s worth mentioning again, especially if you are one of those that is feeling overwhelmed with where to begin!

Good old fashioned home cooked meals using raw ingredients are always a good idea and will always trump processed foods, artificial foods, diet foods, restaurant, and takeout food when it comes to health and weight loss. You don’t have to get fancy or complicated, you can simply switch to eating natural foods and reap tremendous benefit!

Paleo Chicken & Sweet Potato Bake

Paleo Chicken & Sweet Potato Bake

You’ll need:

  • 2 chicken breasts (free-range organic is preferred)
  • 2 large sweet potatoes, washed and cut into wedges (I left the skin on)
  • 1 pint assorted grape tomatoes
  • 4 large cloves of garlic, minced (you can use more or less according to taste)
  • 2 Tbs Italian seasoning
  • 1/2 tsp red cracked pepper
  • sea salt
  • olive oil

Preheat your oven to 425 deg.

In a large ziplock bag, add potato wedges, a drizzle of olive oil, and half of your spices – 2 cloves of minced garlic, 1/2 tsp salt, 2 tsps Italian seasoning, and 1/4 tsp of cracked pepper. Seal and shake ingredients until fully coated. Empty onto a baking sheet and bake for 10-15 mins or until edges begin to turn slightly brown.

In the same large ziplock bag, add chicken breasts, a drizzle of olive oil, and the other half of your spices – 2 cloves of minced garlic, 1/2 tsp salt, 2 tsps Italian seasoning, and 1/4 tsp of cracked pepper. Seal and shake ingredients until fully coated.

Then in a large skillet over med high heat, add a drizzle of olive oil and brown chicken on both sides (a splatter screen is very helpful for this step!). Once the chicken is browned on both sides, your sweet potatoes should be ready. Remove them from the oven and add them to the outer edges of the pan, along with your tomatoes. Cook uncovered (shaking the pan every so often often to prevent sticking) for another 7-10 mins or until chicken is cooked through. This  dish will serve 2 and can easily be doubled or tripled to suit your needs.

This is such a comforting dish. There’s something about it that feels like autumn is in the air and makes you feel all warm and cozy inside!

Paleo Chicken & Sweet Potato Bake

The first thing that I thought when I had this dish was “this is a good home cooked meal”. There’s just something about food that’s done simply and at home that you can’t beat! It’s not complicated, it’s not fancy. It’s just GOOD. I hope you like it as much as we did. You could easily sub pork or beef for the chicken and any assortment of veggies would work! The seasonings are simple yet delicious and extremely versatile so have fun trying this basic recipe with whatever protein and veggies you may have on hand. Simple, healthy food. That’s where it’s at 🙂

Paleo Chicken & Sweet Potato Bake

You can see more of my chicken recipes here and all of my paleo recipes here.

 Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

5.0 from 2 reviews
Paleo Chicken & Sweet Potato Bake
 
The first thing that I thought when I had this dish was "this is a good home cooked meal". There's just something about food that's done simply and at home that you can't beat! It's not complicated, it's not fancy. It's just GOOD. I hope you like it as much as we did. You could easily sub pork or beef for the chicken and any assortment of veggies would work! The seasonings are simple yet delicious and extremely versatile so have fun trying this basic recipe with whatever protein and veggies you may have on hand. Simple, healthy food. That's where it's at 🙂
Author:
Ingredients
  • 2 chicken breasts (free-range organic is preferred)
  • 2 large sweet potatoes, washed and cut into wedges (I left the skin on)
  • 1 pint assorted grape tomatoes
  • 4 large cloves of garlic, minced (you can use more or less according to taste)
  • 2 Tbs Italian seasoning
  • ½ tsp red cracked pepper
  • sea salt
  • olive oil
Instructions
  1. Preheat your oven to 425 deg.
  2. In a large ziplock bag, add potato wedges, a drizzle of olive oil, and half of your spices - 2 cloves of minced garlic, ½ tsp salt, 2 tsps Italian seasoning, and ¼ tsp of cracked pepper. Seal and shake ingredients until fully coated. Empty onto a baking sheet and bake for 10-15 mins or until edges begin to turn slightly brown.
  3. In the same large ziplock bag, add chicken breasts, a drizzle of olive oil, and the other half of your spices - 2 cloves of minced garlic, ½ tsp salt, 2 tsps Italian seasoning, and ¼ tsp of cracked pepper. Seal and shake ingredients until fully coated.
  4. Then in a large skillet over med high heat, add a drizzle of olive oil and brown chicken on both sides (a splatter screen is very helpful for this step!). Once the chicken is browned on both sides, your sweet potatoes should be ready. Remove them from the oven and add to the outer edges of the pan, along with your tomatoes. Cook uncovered, shaking the pan every so often often to prevent sticking, for another 7-10 mins or until chicken is cooked through. This dish will serve 2 and can easily be doubled or tripled to suit your needs.

 

Arugula and Roasted Butternut Squash Salad

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

Autumn is fast approaching and that means squash season!! Yay!! As you can see from yesterday’s post, I love winter squashes! They are so satisfying and hearty yet loaded with nutrition and health benefits. They are an easy way to get your carb-fix without it affecting your waistline, always a good thing!

The pomegranate seeds in this dish are bursting with anti-oxidants which help fight free radicals in the body. Anti-oxidants help us to stay youthful, fresh faced, healthy, limber, and lean! Yes please!!

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

This recipe is absolutely gorgeous and looks gourmet but was actually super simple to make. I just went to Trader Joe’s, picked up a bag of arugula, a bag of diced butternut squash, and a box of de-seeded pomegranate seeds and used a dressing I already had on hand. Super simple but really gorgeous! This would be a great starter for guests or an entree with some grilled salmon on top!

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

Arugula and Roasted Butternut Squash Salad

You’ll need:

  • 4 cups of fresh baby arugula
  • 1/2 cup of pomegranate seeds
  • 4 cups of diced butternut squash (about 1 whole squash, peeled and diced)
  • Lemon Vinaigrette dressing
  • olive oil
  • fresh cracked pepper

Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.

Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.

Serve as an appetizer or as an entree by adding protein like grilled salmon or red snapper.

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

Have it with a little glass of vino (2012 California Coast Pinot Noir is my personal favorite right now) and maybe a few squares of 70% dark chocolate for dessert 😉

Arugula and Roasted Butternut Squash Salad - This is an elegant dish that is super easy to make, bursting with flavor, and loaded with minerals and antioxidants!

You can see all of my salad recipes here and browse through winter squash recipes here! Enjoy!!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Arugula and Roasted Butternut Squash Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • You'll need:
  • 4 cups of fresh baby arugula
  • 1 cup of pomegranate seeds
  • 4 cups of diced butternut squash (about 1 whole squash, peeled and diced)
  • Lemon Vinaigrette
  • olive oil
  • fresh cracked pepper
  • Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.
  • Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.
  • Serve as an appetizer or an entree by adding protein like grilled salmon or red snapper.
Instructions
  1. Toss diced butternut squash with a little olive oil. Place on a large baking sheet lined with aluminum foil or parchment paper and bake until edges begin to brown, about 30-40 mins.
  2. Layer arugula, squash, and pomegranate seeds on a plate and drizzle with vinaigrette and a generous amount of cracked pepper.
  3. Serve as an appetizer or an entree by adding protein like grilled salmon or red snapper.

 

What I Ate Wednesday

I started my day with the usual cold brew coffee with stevia along with my 80 billion probiotic (use code WAG472 to get $5-10 off first purchase).  I’m still experimenting with finding the perfect recipe so if you have one you love, please pass it on!!

photo 1

I was super busy and ended up skipping breakfast. For lunch I cooked a small spaghetti squash and had it with Trader Joe’s Indian Marsala sauce. So good and super healthy when you are craving Indian food! To drink I had a big glass of watered down ginger turmeric detox tea, which I’ve been sipping all day for the last week to stay hydrated and support my liver and immune system.

photo 2

For dinner I had half a rotisserie chicken (1 breast, 1 thigh, 1 leg) with my favorite BBQ sauce (make sure it doesn’t contain high fructose, caramel coloring, additives, etc!)

photo 3

I also had a HUGE summer kale salad.

photo 4

When I skip breakfast I usually end up having a really big dinner. I actually encourage people to do this. Having a big healthy dinner is way better than snacking on a bunch of junk! If you’re more hungry at the end of the day, then EAT MORE! It’s totally ok as long as you keep it mineral dense and well combined!

And if you need a couple squares of 70% dark chocolate like I did, that’s ok too 😉

Processed with VSCOcam with c1 preset

I hope all of you had a wonderful Wednesday!! xo

You can see all of my “What I Ate Wednesday” posts here.

 Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!