Food & Drink
How to eat clean without wanting to die
Detox your body but keep your sanity in 2014
Published: January 8, 2014
Preheat the oven to 450 degrees. Toss the butternut squash with a tablespoon of olive oil and spread in a single layer on a baking sheet. Roast 15-20 minutes, or until golden-brown and tender. Combine the butternut squash with the kale, pomegranate seeds and almonds. To make the vinaigrette, combine all ingredients in a liquid-tight container and shake. Drizzle salad with vinaigrette. Protein options: add a few ounces of baked salmon or chicken.
Grilled Pineapple with Coconut-Banana Ice Cream
5 bananas, peeled and chopped
1 15-ounce can coconut milk
1 tablespoon coconut oil
1 pineapple, cored and sliced into rings
1/2 cup macadamia nuts, crushed
Combine the bananas and coconut milk in a blender until smooth. Pour into a container and freeze until firm, about eight hours (or overnight). Brush the pineapple lightly with coconut oil and sprinkle with cinnamon on both sides of the rings. Grill the pineapple over medium heat. Serve the pineapple with a scoop of the coconut-banana ice cream on top. Sprinkle with macadamia nuts.
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