By MaryEllen Zung Try this cool refreshing summer drink for an afternoon pick me up. All you need are the ingredients and a blender. 4 servings Ingredients: ½ seedless watermelon (large) 1 cup filtered
By Mary Ellen Zung Have you tried shakshuka? It’s an easy one pan dish traditionally made with eggs, where the eggs bake whole into the sauce. If you want to try a plant-based diet, use
By Barb Minimier Ingredients 1 tablespoon coconut or olive oil 2 leeks 8 – 10 fresh tarragon leaves or 3/4 teaspoon dried 1 cup dried red lentils 1 1b. asparagus 6 cups vegetable broth or water
By MaryEllen Zung Do you know about bowls? We’re generally used to eating our meals on a plate, rather than a bowl, unless we are slurping soup! Bowls are often used for those who enjoy
By MaryEllen Zung Pudding for breakfast? I’m in! Chia seeds are high in Omega-3 fatty acids and when mixed with liquid, create a jelly like “pudding” and can be a healthy alternative to processed sugary
By Barb Minimier Fresh oranges, earthy beets, and fennel combine perfectly in this tasty orange, fennel, and beet salad. Zesty herb vinaigrette dressing gives the already flavorful fruit and vegetable medley an appetizing twist. Serve
By Barb Minimier INGREDIENTS: 1-cup kale 1-cup almond milk 1-cup blueberries 1-peach ¼ avocado Blend liquid + green together until smooth. Add your remaining ingredients together and blend together with first mixture. Barb Minimier
to get your Guide to Thrive in Morris County. Sent out four times a year
