I love having a huge salad for lunch and recently, I've been adding in a scoop of 20/20 powder into my dressing for my protein! It makes the salad dressing super creamy and keeps me so full!
Pair with your favorite salad to keep you full longer and add more delicious flavor!
My favorite salad ingredients are...
The perfect recipe to make just in time for passover! This is one of my favorite recipes that my grandma makes and I'm so excited to share it with you guys! It's low in carbs, high in fiber, and #ffactorapproved! It's so easy to make and can be the perfect side dish at your passover Cedar!
5 grated zucchini
1 finely chopped onion
1/4 cup almond flour (can sub in any other type of flour)
salt and pepper to taste
After shredding the zucchini place it in a bowl with a little bit of salt and set aside. Meanwhile, chop the onion and sauté it on a pan. Drain the excess water out of the zucchini using a cheese cloth. If you don't have one you can just use paper towels! Mix the zucchini with the cooked onion (it should be golden brown and glossy), almond flour, egg and pepper. Spray a nonstick pan with olive oil and cook the latkes in evenly shaped patties for about 5 minutes on each side. Enjoy!
These days, there's nothing better than a nice warm bowl of soup. I made this pasta-less minestrone soup last night thats It’s filled with tons of veggies and vitamins! This soup is perfect to boost immunity during a time like this!
What you'll need:
1 small onion
1 large carrot
3 stalks of celery
1/2 red sweet pepper
1/2 yellow sweet better
1 can of white beans
2 cartons of vegetable stock
3 small zucchini chopped
1 medium cauliflower head cut into small florets
1/4 cup chopped Dill
1/4 cup chopped Parsley
WHAT TO DO:
1. Sauté onion, carrot, celery, red sweet pepper, and yellow sweet pepper in a pan. Once the vegetables become soft add in one large can of canned crushed tomatoes.
2. In a large pot boil the canned white beans. (Add only enough water to cover the beans). Once the beans become soft add in vegetable stock and then add in the sautéed veggies to the large pot.
3. Meanwhile, chop the zucchini and cauliflower into small florets and sauté in a pan. Add these in as well to the large pot!
4. Add salt, red pepper, oregano and one squeezed fresh garlic. Simmer for about 30 minutes and then add in chopped parsley and dill! Enjoy !
Don’t overcook the vegetables ( so don't chop too small)
Make sure beans are soft before you add the rest of the veg
Add greens after you turn off the soup and dont cover so they stay green!