VITALIZE SMOOTHIE - Gym Denver

¾ c plain Kefir ½ c mixed berries 1 peeled orange 1 c spinach

FLAX BANANA NUT BREAD - Denver Gym

3 overly ripe bananas, mashed 1 egg 1 t vanilla 3 T flax meal 1/2 c dried currants 1/2 c walnuts

SWEET POTATO SOUP - Denver Gym

Preheat oven to 350 degrees and roast garlic for about 30 minutes covered in foil. Peel and cut sweet potatoes into quarters. Boil in large pot until soft, about 15-20 minutes.

RAINBOW CHARD WITH PINE NUTS AND FETA

Chop chard in thin ribbons and sautee with the pine nuts, garlic, and olive oil for about 5-6 minutes. A

THAI BEEF SALAD - Denver Gym

Combine all salad ingredients and set aside. In large soup pot, bring 12 cups water to a boil, add bay leaves and beef. Cover and simmer for 20 minutes, until beef is medium rare, and remove from pot.

SPINACH AND BEET SALAD

Preheat oven to 400º. Peel and chop beets into quarter-size pieces; chop garlic; and put in casserole dish with olive oil. Add the zest of half an orange to the casserole dish, along with salt and pepper.

HEALTHY ENCHILADAS - Denver Gym

Preheat oven to 350º. Grill chicken for 5-6 minute per side, and slice into strips, set aside. Shred or chop all vegetables and sautee in olive oil for 5-10 minutes. Heat tortillas in microwave for 10 seconds.

RAW MARINARA SAUCE

Mix all ingredients in a food processor and you're ready to go! Enjoy as a vegetable dip with carrots and cucumbers, on top of spaghetti squash, or your favorite pasta. Serves 2.

OVEN-BAKED KALE CHIPS

Bunch Kale 2 T olive oil 1 T apple cider vinegar Half squeezed lemon

MAYO-LESS TUNA SALAD

Drain tuna and pour contents into mixing bowl. Add all other ingredients, mix, and serve with rice crackers or over mixed greens!