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    Nutrition that is...Personal * Real * Attainable
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      Roasted Portobello Caprese Salad with Blackberry Vinaigrette

      September 24, 2018

      Oven Baked Frittata

      September 21, 2018

      Pumpkin Pie Yogurt Parfait

      October 23, 2017

      Cake Pop Protein Bites

      October 23, 2017

      Chocolate Coconut Power Cookies

      October 23, 2017

      Chocolate Pumpkin Protein Bars

      October 23, 2017

      Chocolate Coconut Protein Loaf

      September 7, 2017

      Peanut Butter & Strawberry Snack Wrap

      September 5, 2017

      Creamy Chicken Broccoli Salad

      September 5, 2017

      Chocolate Banana Ice Cream Pie (GF)

      July 28, 2017

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      Recent Posts

      Chocolate Chip Blondies...

      May 1, 2014

      Spaghetti Squash with Turkey Bolognese Sauce

      May 2, 2014

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      Featured Posts

      Broccoli Cheddar Soup

      October 6, 2015

      This easy soup is hearty & perfect for a chilly day...

       

       

      Ingredients:

       

       - 1 head fresh broccoli, chopped

       - 1/4-1/2 cup shredded cheese (I use organic cheddar but you can use any variety)

       - 1/2 onion, chopped

       - 1-2 tbsp coconut milk or half & half

       - 2 tsp. grassfed butter

       

      Directions:

       

      In a pot, place broccoli & onion in just enough water to cover it. Place lid on pot & cook until veggies are soft - make sure broccoli still has a vibrant green color. When done, place veggies, without the liquid in a blender along with milk/half & half and butter. Add a pinch of sea salt & blend until creamy. When done, mix in shredded cheese & serve!

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