• 2 ½ Cups of Seltzer
• 2 cups of Pomegranate Juice
• Lemon twists
Directions: Mix Seltzer & Pomegranate juice in bowl and then garnish with lemon twists
To add alcohol: add 2 cups of champagne, decrease both Pomegranate juice & Seltzer to 1 cup each, and add ½ cup vodka. (Serves 6, 128 calories, 7 gr. carbs, 5 mg sodium, 72 Potassium).
Appetizer Options:
Chicken Apple Sausage- cut into bite size pieces and add a toothpick for dipping into Dijon mustard
Organic Hummus (find the one with olive oil) & Veggies (celery, carrots, bell peppers, jicama, cucumbers, etc.)
Cut Veggies, Mary’s Gone Crackers, Cassava Siete Tortilla Chips or Organic Corn Chips (if you really want corn chips) with Guacamole and Salsa
Baba Ganoush & Veggies
Kale Chips
Stuffed Mushrooms
• 24 large button mushrooms, cleaned and stems removed, reserving stems
• 2 tablespoons onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup unsalted organic raw butter
• 2 cups bread crumbs (whole wheat)
• Juice from 1/2 lemon (about 1 tablespoon)
• 2 tablespoons dry sherry (or substitute apple juice)
• 2 teaspoons dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 3/4 cup freshly grated Parmesan cheese, divided
1. Preheat oven to 400 degrees.
2. Arrange mushrooms, cavity facing upwards, on a lightly greased baking sheet. Set aside. Finely chop the reserved mushroom stems. Heat a small frying pan over medium heat; melt butter and sauté the mushroom stems, onion, and celery until soft, about 3 minutes.
3. In a large mixing bowl, combine breadcrumbs, lemon juice, sherry, parsley, garlic powder, salt, basil, oregano, pepper, and 1/2 cup Parmesan. Mix well. Add sautéed vegetables and mix well to combine.
4. Using a small spoon, stuff the prepared mushrooms. Bake in the preheated oven for about 12
minutes, or until stuffing is starting to brown. Remove mushrooms from the oven and sprinkle with remaining Parmesan cheese. Turn the oven to broil and return the mushrooms to the oven, until the cheese has browned nicely.
****Serve warm from the oven. Makes 2
Main Course (Mexican Theme):
Super Bowl Salad: Organic mixed greens, tomatoes, onions, cilantro, avocado, crumbled tortilla chips (see above) with pico de gallo and guacamole dressing. Add organic raw cheese if you are doing dairy.
Tacos: Use lettuce as the shell or organic corn tortillas. Add an animal protein source (chicken, pork, steak, fish, etc.), beans, cooked bell peppers & onions, and salsa. Optional cheese and guacamole. Use beans and cheese if avoiding other animal proteins.
Dessert:
Chocolate Coconut Haystacks
• 1/2 cup coconut oil melted
• 1/2 cup raw cocoa powder
• 1/3‐1/2 cup agave nectar
• 1 tsp. vanilla extract
• 2 cups of shredded coconut
• 1 cup of ground flaxseeds
• 2 tbsp. of sunflower butter
• Dash of cayenne pepper
Mix the above batter in with the shredded coconut in a mixing bowl. Shape the batter into balls on a tray lined with parchment paper. Set in the refrigerator. Haystacks will last 6‐12 months in refrigerator or freezer.
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