SCHEDULE YOUR FREE CONSULTATION NOW!
November 02, 2019
INGREDIENTS (serves two)
1 can of sustainably caught salmon, drained 1/2 celery, diced 1/4 cucumber, diced 1/4 apple, diced 1 tablespoon sunflower seeds 1 tablespoon olive oil salt and pepper to taste butter lettuce or other greens
Mix all the ingredients together and serve in a lettuce wrap or on a bed of greens.
FREE Download - Save this Recipe!
Know someone who could benefit from this information? Use the Social links below to share with friends and family. To receive my blog posts and immediate FREE access to my downloadable resources collection packed with wellness and nutrition insights, subscribe to my newsletter "The Nourished News" by clicking the button below.
Yours in wellness,
Monica Paz, MS, CN, FNLP
Access My FREE Nutrition Resources Collection Now!
Comments will be approved before showing up.
August 30, 2020
July 29, 2020
I’m developing some new recipes to share with you. Here’s one you can use for breakfast or a snack, for those of you who can’t eat oats. For those who can, just replace the quinoa with gluten free oats. This is a low sugar recipe; feel free to add more honey to your taste. This was perfect for me as a mid-afternoon or after dinner snack that packs a lot of fiber, protein and fat. You can have one of these after dinner to help your digestion or take them along with you for a post-workout “pick-me-up."
Let me know what you think. Enjoy!”
RECLAIM YOUR HEALTH NOW!
The"Nourished News": the latest nutrition research, healthy recipes, new products, special offers and wellness program updates!