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Food & Drink

How to eat clean without wanting to die

Detox your body but keep your sanity in 2014

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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
cinnamon
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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