Keri Glassman’s Nutritious Life Recipes

IMG_5137-e1427910240356-x Recipe

Salmon Pesto Tartine

1. Make the pesto. Place the arugula, pine nuts, garlic, arugula, parmesan and avocado oil in a blender and blend into a paste, about a minute. 2. Spread the pesto on the toast. 3. Layer the cucumber slices and salmon over the pesto and top with a thin layer of the red onion. Add a… Get the Recipe »

IMG_3917-x Recipe

Coconut Popcorn Balls

Line a baking sheet with parchment paper and place popcorn in a large bowl. Combine honey and peanut butter (or almond butter) in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less. Immediately pour the mixture… Get the Recipe »

IMG_3919-x Recipe

Date Brownies

  Preheat oven to 350°F and lightly spray an 8-inch square baking pan with cooking spray. Whisk together flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl. Puree dates, eggs, butter and vanilla in a blender or food processor until smooth. Gradually mix wet ingredients into dry ingredients, until just combined. Spread… Get the Recipe »

IMG_3838-x Recipe

Protein Packed Corn Muffin

Preheat oven to 400℉. Line muffin tin with paper liners. In a mixing bowl, combine cornmeal, garbanzo bean flour, turbinado sugar, baking powder and salt. Add the eggs, oil, vanilla and milk and stir until just combined. Spoon the batter into prepared muffin cups. Bake for 15 – 20 minutes until toothpick inserted into the… Get the Recipe »

IMG_3857-x Recipe

Grapefruit Tea

  Squeeze grapefruit into a small pot, then slice up the flesh and toss it in the pot. Sprinkle dash of cinnamon on top or add a cinnamon stick. Add the water and bring to a boil. Pour into a mug and stir in honey. Add sliver of rind and serve hot.     Get the Recipe »

Wild Rice and Bulgar 3 Recipe

Wild Rice & Bulgur Stuffing

Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until rice is tender and liquid has… Get the Recipe »

Butternut-Squash-Soup-x Recipe

Ginger Carrot Squash Soup

1. Sautee carrots, butternut squash and onion with coconut oil in a saucepan until fully cooked (about 10 minutes). 2. Place all ingredients in a blender. 3. Blend until all ingredients are mixed well. 4. Add salt and pepper to taste and sprinkle some parsley on top. Get the Recipe »

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