Recipe of the Month

3 eggs

1 head romaine lettuce

1 English cucumber, peeled, halved, and thinly sliced

5 radishes, halved and thinly cut

3 green onions, sliced

½ cup olive oil , more or less to taste

¼ cup white balsamic vinegar, more or less to taste

1 teaspoon salt, more or less to taste


Directions:
1. Boil the eggs for 8 to 10 minutes. While they are boiling, prepare a bowl of ice water. Once finished cooking, transfer the eggs to the ice water. This will make them easier to peel and stop them from overcooking.
2. Stack the lettuce leaves, roll them tightly, and thinly slice the lettuce. The thinner the better, but you can cut the lettuce in any way you prefer.
3. Transfer the lettuce to a serving bowl along with the cucumber, radishes, and green onions. Season to taste with olive oil, white balsamic vinegar, and salt. Give everything a good a toss.

4. Peel the hard-boiled eggs and cut them in half. Nestle the egg halves on top of the salad and season each egg with a touch of salt and tiny drizzle of olive oil. Enjoy! 

(Source: The Modern Nonna)

1 cup frozen spinach or kale

½ frozen banana

½ tablespoon almond butter

1 to 2 cups peeled and frozen orange segments, or frozen pineapple or mango chunks

½ teaspoon chia seeds, optional

1 cup almond milk, plus more as needed to blend

Handful of ice

Directions:
1. In a blender, place the spinach, banana, almond butter, 1 cup frozen fruit, and chia seeds, if using. Add the almond milk and blend until smooth, adding more almond milk as needed to blend. Add the ice and blend again.
2. Taste and add more frozen fruit if you’d like your smoothie to be sweeter. Blend until smooth, adding more almond milk as needed.

(Source: Love and Lemons)