I’ve been making small adjustments to my diet to help me manage my blood glucose levels as well as my weight. Cutting back on refined carbs has been the goal all along, but I needed some new foods that would help me shift my diet and keep me fueled for workouts. These two recipes have been game changers and regulars in my new eating plan.
Holiday Broccoli Slaw with Pomegranate
1 bag Mann’s Broccoli Slaw
½ C Pomegranate seeds
Peppitas or chopped pecans
Dressing:
2 T Olive Oil
1/3 C Apple Cider Vinegar
1 tsp raspberry jam
1 shallot minced
Salt and pepper to taste.
Mix dressing ingredients and toss with slaw and pomegranate seeds. Allow mixture to marinate at least an hour. Top with pepitas or chopped pecans for added crunch.
Yummy Nut and Seed Granola (great as a snack or topper for yogurt or chia pudding)
Preheat oven to 300 degrees
Combine in large bowl
1 ½ c Sunflower Seeds
1 ½ C chopped almonds
1 C Shredded Coconut
1 C coconut flakes
¼ C coconut flour
½ C dried cherries
1 T ground cinnamon
1 tsp Sea Salt
Melt together in microwave and mix well
¼ C + 2 T almond butter
1/3 C Raw Honey or Maple syrup
2 T coconut oil
Combine melted ingredients with dry ingredients and mix thoroughly.
Spread evenly on a parchment lined baking sheet and bake 25-32 minutes at 300 degrees.
