I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.
In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.
The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).
I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.
Thought I’d share. 🙂
Mmmm. Yummm. These were the veggies I had in my salad today: halved grape tomatoes, zuchinni and yellow bell peppers. It is a modified version of the Classic Salad in my Whole Foods Binder System (I didn’t add the corn or chives). Also in the salad was romaine and a homemade version of ranch dressing. I won’t post the recipe for the ranch because it truly did NOT turn out very well… It might have been better if I had not accidentally added vanilla flavored almond milk instead of plain…! I’ll keep working on that recipe. 🙂
|This was totally Delicious.
Fry Zucchini that has been sliced thin with some onions.
When the onions are looking translucent add: tomato sauce, diced fresh tomatoes, a bunch of fresh basil, garlic, and sea salt or salt replacer like Herbamare. (I would add mushrooms next time too.)
Let this simmer until the squash is tender.
You could put this on top of cooked pasta, rice, or quinoa. We stirred in sprouted and cooked white beans. It was filling and yummy that night and cold the next day for lunch.
I will definitely be making this again soon. It uses the foods from the garden and is so easy to make.
I started with some zuchinni from my garden and some onions.
I made some spelt pizza crusts using a recipe in my Whole Foods Binder System.
A quick sauce also from the Binder.
I used a 2 cup bag of mozzarella to dust over 4 pizzas. If you’re gonna use cheese, use it sparingly.