There’s something so easy breezy about a ribboned veggie salad – perhaps it’s the way the carefully peeled ribbons look on a platter or the ease of digesting the thinly sliced produce – either way, there’s nothing like sitting down to a beautiful meal that tastes just as good as it looks. Last week, you loved the carrot ribbon salad so I thought I’d use my favorite vegetable peeler (See below in SHOP the RECIPE. This one is amazing and so not like the old school peelers that never worked for me) again to share a tasty salad that doubles for lunch and dinner.

This salad can be served chilled or at room temperature as it’s equally as delicious either way. It’s the perfect end-of-summer dish that reminds us to savor the simple flavors of vegetables and the subtle yet sweet touch of fennel seeds.

SHOP the RECIPE

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Zucchini Ribbon Salad with Jalapeño and Shallots

Course Salad

Cuisine American

Keyword zucchini, salad, shallots

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories

Author Amie Valpone

Ingredients

• 3 large zucchini peeled and ends trimmed
• 1 medium shallot diced
• 1 small jalapeño thinly sliced
• 1 handful fresh parsley finely chopped
• 3 Tbsp. pumpkin seeds
• 1 large lime juiced
• 2 Tbsp. extra-virgin olive oil
• 1/4 tsp. ground cumin
• 1/4 tsp. fennel seeds
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground pepper
• pinch cayenne pepper

Instructions

• Lay the strips of zucchini on a flat surface such as a cutting board. Use your hands to roll each strip one at a time (lengthwise) to make a cylinder or oval shape. On a serving plate, arrange the zucchini in the prepared small rolled up shapes. Add the shallot, jalapeño, parsley and pumpkin seeds.
• In a small bowl, combine the remaining ingredients and mix well to combine. Drizzle over the zucchini salad and serve. Season to taste with more sea salt and pepper, if desired.
• Store leftovers for up to 3 days in the refrigerator.

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

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I didn’t eat my first artichoke until I was a junior in college – almost 20 years ago now. I recall having no idea how to eat an artichoke, let alone cook one for myself.

While artichokes can seem intimidating when you look at them, they’re quite easy to cook. I always choose an easy method for cooking all my meals and this one is no different. All you need to do is trim the bottom stem and the top one-inch tip of the artichokes, then steam them on the stovetop for about 30-40 minutes. I love making these because they don’t require me hanging over the stovetop stirring or checking in on them – they simply steam and they’re done. 

I’ve also created a delicious lemon pepper dipping sauce you can serve on the side, drizzle over the tender meat of the artichoke or serve as a dip to drench the leaves into for an easy finger food. Enjoy.

SHOP the RECIPE

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Artichokes with Lemon Dipping Sauce

Easy steamed artichokes with a dairy-free, gluten-free lemon dipping sauce

Course Side Dish

Cuisine American

Keyword lemon, artichoke

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories

Author Amie Valpone

Ingredients

• 4 small artichokes
• 1 small lemon sliced in half
• 1 tsp. fresh oregano
• 1/2 tsp. crushed red pepper flakes
• 1 large drizzle extra-virgin olive oil
• pinch sea salt
• pinch freshly ground black pepper

Instructions

• Bring a large pot of water to a boil with a steamer basket inside.
• While the water is starting to boil, prepare the artichokes. Using a sharp knife, trim the stem of the artichokes and discard. Then, trim 1 inch off the top of each artichoke and discard.
• Pour the juice of half of the lemon into the boiling water and place the artichokes in the steamer basket. Lower the heat to a simmer and cover. Allow the artichokes to cook until they are fork tender, about 30-40 minutes.
• While the artichokes are cooking, make the dipping sauce by combining the remaining lemon juice, oregano, crushed red pepper flakes, olive oil, sea salt and pepper, to taste. Mix well to combine.
• When the artichokes are finished cooking, transfer them to a serving bowl and serve warm or at room temperature. Store leftover artichokes and sauce in the refrigerator in a sealed glass container for up to 2 days.

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

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I’ve spoken to you a lot about my experience with Earthbound Farm (and if you’re new here you can check out those features here and here and here and here) and how much I love their certified organic products. I’ve been using them since the brand was a small production and the lettuce was being packaged in the founder’s living room!

Now, they’re an incredible company with an outstanding mission to empower us to look at the quality of the food we’re putting onto our plate and into our body. Not only does organic farming benefit our soil, water, air, and food but it also makes me feel healthier knowing what I’m putting in my body.

Today I’m bringing you a feature that I’ve been wanting to do for a while now because we constantly get asked, “How do you make the best salad?” 

Well, we’ve got the answer for you today in a step-by-step format so that you can recreate this carrot and apple salad or make your own any day of the week. Let’s get started.

WHY WE LOVE IT

Well, let’s first discuss the fact that this apple salad is SUPER simple and super delicious. It’s easy peasy and takes less than 20 minutes to put together from start to finish. The flavor combination in this carrot and apple salad is out of this world delicious and I can’t wait for you to recreate this in your own kitchen. We love it because it’s equally ideal for a work lunch (bring the dressing in a sealable glass container – see below for our favorite brand that we use) or a fancy dinner party. No matter how or when you serve it, you’ll want to recreate it again and again. 

HOW TO MAKE THE BEST SALAD

These directions are also laid out step-by-step in the AUDIO directions below with a few extra tips in the audio, as well.

HOW TO START THE SALAD //

I suggest you think about what type of salad greens you want to use. You can use any green of your choice (I love Earthbound Farm’s romaine hearts, their kale and arugula blend in salads but you can make any of their greens work). I love these products first of all because they’re all certified organic. That means 100 percent of their farmers grow with cultural and biological practices that promote ecological balance, build healthy soils, conserve biodiversity and avoid the use of conventional chemicals and synthetic fertilizers, GMOs and irradiation. Knowing that makes me quite a happy camper!

Once you know what greens you want to use, your next step is to choose what you want in the salad. Do you want something crunchy? Sweet? Savory? Do you want fruit included? Do you want to roast or steam veggies? Do you want to top it off with nuts or seeds? (If so, check out our How to Roast Nuts feature in our Basics series.) Do you want to add in a variety of fresh herbs for natural sweetness? Use your intuition here and do what feels good to you. There are no rules when it comes to making your own salad.

HOW TO MAKE THE DRESSING // 

As I mention in this feature, I’m not a fan of following any formula for dressings because I don’t like to use a lot of oil. It makes the salad so soggy and sometimes olive oil can be so overpowering so I recommend you use the amount that makes you feel good and that lightly flavors your ingredients the way YOU want it. Here I simply combined balsamic vinegar with extra-virgin olive oil, fresh minced garlic (optional), a large pinch of ground cumin, sea salt, and pepper.

I usually make the dressing while I’m roasting, sautéing or steaming the veggies for the salad. In the recipe below, I’m roasting carrots so I made this dressing while the carrots were in the oven. I just whisked the above dressing ingredients together in a small glass weck jar (see below) and then drizzled it over the salad after the carrots came out of the oven. Nothing fancy here. Very basic and delicious and something you can do yourself any night of the week.

HOW TO MAKE THE SALAD // 

Now, this part is easy once you decide what ingredients you want to include. All you need to do is toss everything together in a large serving bowl (I love using large wooden salad bowls like the one below). You can either toss all the ingredients together with the dressing before serving or you can do what I did in the photos and place the ingredients in different sections on top of the leafy greens and then drizzle the dressing on top. What I do here is toss right before serving. And that’s IT!

Now, on to this Roasted Carrot & Apple Salad. Based on what you learned above, let’s make it!

HOW WE MAKE IT

PREP TIPS //

I like to prep my ingredients a few hours or directly before I serve this recipe so that everything is fresh. If you’re making this carrot and apple salad in advance, wait to drizzle the dressing on top until you’re ready to eat it. You can certainly roast the carrots one day before you serve this recipe but just note that they’ll be cold or room temperature instead of being warm when they’re right out of the oven like they are when you make the carrots right before serving.

DRESSING TIPS //

When it comes to salad dressings, I don’t like to add a lot of oil because it makes salads really goopy and too oily for me so I prefer to follow my own ratio for dressings, which is to intuitively do what feels best to me so that’s why you’ll see something a bit different with my salad dressing recipes.

FOOD SHOPPING TIP //

When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic.

INGREDIENT SWAPS //

Feel free to swap a ripe pear in place of the green apple or blueberries in place of the raspberries. Have fun with it and do what feels best for you. Also, when it comes to fresh herbs, the world is your oyster. I love using fresh basil or cilantro in this recipe but you can use whatever herbs you’d like such as parsley, tarragon or fresh mint. Add a combination of herbs if you’d like for an extra boost of fresh flavor.

THREE EASY STEPS

Here’s how we made this Roasted Carrot & Apple Salad in three simple steps.

STEP 1 // Prepare all the ingredients and place them into small ramekins (our favorite brand is below) and roast the carrots in the oven.

STEP 2 // Combine all the salad ingredients in a large bowl. Make the dressing and set aside.

STEP 3 // Add the roasted carrots to the salad and drizzle everything with the dressing. Serve warm.

LISTEN // STEP-BY-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe and how to make the BEST salad anytime step-by-step.

 

SHOP the RECIPE

HOW WE EAT IT

SERVING SUGGESTIONS //

I included my favorite tools in the Shop the Recipe section above so that you can use them in your own kitchen. I love to serve this carrot and apple salad in a large wooden bowl and to have all the ingredients in little ramekins as shown in the photos (and the brand I use is above in Shop the Recipe, as well). This salad is best served at room temperature with the carrots nice and warm out of the oven. Trust me, the warm carrots on top adds an incredible touch of warmth and flavor that you won’t get if the carrots are served cold or chilled. 

OPTIONAL ORGANIC ANIMAL PROTEIN //

Because all of our bodies are very different, some of you have requested recipe alternatives that have animal protein options. If you’re a carnivore, you can easily add organic chicken to this roasted carrot and apple salad. Whether you like it roasted, poached, sauteed or baked, we have step-by-step directions for our favorite ways to cook organic chicken: How to Cook Chicken.

STILL HUNGRY?

For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through summer.

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Easy Roasted Carrot & Apple Salad

This salad is easy peasy and takes less than 20 minutes to put together from start to finish. The flavor combination in this salad is out of this world delicious. It's equally ideal for a work lunch (bring the dressing in a sealable glass container) or a fancy dinner party. No matter how or when you serve it, you'll want to recreate it again and again. 

Course Salad

Cuisine American

Keyword salad

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 304kcal

Author Amie Valpone

Ingredients

Salad

• 4 large carrots cut into 1/4 inch thick fry-shapes and ends trimmed
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. dried rosemary
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1 container Earthbound Farm Rosé Blend
• 1 large Granny Smith apple diced
• 1 cucumber diced
• 1 cup fresh raspberries
• 1 cup halved grape tomatoes
• 1/2 cup finely chopped purple cabbage
• 1/4 cup sliced red onion
• 1/4 cup sliced almonds
• 2 Tbsp. finely chopped fresh basil

Dressing

• 4 Tbsp. extra-virgin olive oil
• 2 Tbsp. balsamic vinegar
• 1 clove garlic minced (optional)
• 1/4 tsp. sea salt plus more to taste
• 1/4 tsp. pepper
• large pinch ground cumin

Instructions

• Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper.
• Place the carrot fries on the prepared baking sheet and drizzle with 1 Tbsp. extra-virgin olive oil, rosemary, sea salt, and pepper. Toss to coat and bake for 15-17 minutes or until the carrots are tender. Cook time will depend on how large and thick the carrots are.
• Meanwhile, combine all the other salad ingredients in a large serving bowl and set aside.
• In a small bowl, whisk the dressing ingredients and pour over the salad ingredients in the serving bowl. 
• Add the roasted carrots and serve immediately. Store leftovers in a sealed container in the refrigerator for up to 1 day.

Nutrition

Calories: 304kcal | Carbohydrates: 24g | Protein: 3g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 291mg | Potassium: 602mg | Fiber: 7g | Sugar: 13g | Vitamin A: 11130IU | Vitamin C: 30.4mg | Calcium: 96mg | Iron: 1.8mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValpone. We love connecting with all of you on Facebook // Pinterest // Instagram // Twitter or book a private session with Amie.

RECIPE COPYRIGHT //  This recipe was created by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

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WHY WE LOVE IT

We recently started adding ripe avocado to our soup recipes because “Why Not?”, right? We got this idea from testing a lot of sauces and dips and spreads in Amie’s first cookbook, Eating Clean, and the feedback was stellar to say the least so we decided to play a little bit more in the kitchen to create more creaminess for you without gluten, dairy, soy or sugar. Yes, it can be done and it is quite delicious. Today we’re going to show you how easy it can be. All you need is a sturdy cutting board (like the one below), a sharp knife (the one we like using is shown below) and a big food processor (see our favorite one that we’ve been using for years down below).

HOW WE MAKE IT

PREP TIPS // We love to prep recipes in advance because let’s face it, we’re all busy and gone are the days when we have hours to put together a 2-hour meal every night of the week, which is why we enjoy sharing prep tips with you to help you get the most out of our recipes while saving you time and money.

AVOCADO PREP TIP // For this creamy asparagus soup recipe, we suggest using a very ripe avocado because that is where all of your creaminess is going to come from. We can’t stress this enough. If your avocado isn’t ripe enough, leave it in a brown paper bag overnight on your countertop. Because this soup uses avocado, we don’t recommend prepping this recipe in advance. We all know what an avocado looks like when it’s been sitting out for too long: it gets brown. We do suggest making it right before you’re going to eat because it is SO simple and will take less than 20 minutes to make from start to finish.

FOOD SHOPPING TIP // When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic.

INGREDIENT SWAPS // You could swap another green vegetable such as leeks or broccoli for the asparagus. However, these ingredients would take longer to roast in the oven so be mindful that they would need more time roasting if you decide to use a different vegetable. Also, note that asparagus is naturally sweet so it will not taste the same if you use another ingredient.

Feel free to use any other fresh herb you’d like for garnishing. We love fresh parsley and fresh tarragon for this recipe, as well.

THREE EASY STEPS

Here’s how we made this Easy Asparagus Soup in three simple steps.

STEP 1 // Roast the asparagus in the oven with olive oil, sea salt, and pepper.

STEP 2 // Combine the roasted asparagus with the remaining ingredients in a large food processor and puree until smooth.

STEP 3 // Transfer to serving bowls and serve.

LISTEN

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

SHOP the RECIPE

HOW WE EAT IT

SERVING SUGGESTIONS // We love serving this soup in small bowls as an appetizer when we’re entertaining but you can also serve it as a main meal alongside one of our heartier recipes.

This soup pairs well with our Lunch and Dinner recipes. Looking for a specific recipe to serve this soup with tonight? Try our Healthy Oven Roasted Sweet Potatoes recipe. 

OPTIONAL ANIMAL PROTEIN // Because all of our bodies are very different, some of you have requested recipe alternatives that have animal protein options. If you’re a carnivore, you can cook a breast of organic chicken and serve it thinly sliced on the side or dice it into small cubes and serve it on top of the soup. Whether you like it roasted, poached, sautéed or baked, we have step-by-step directions for our favorite ways to cook organic chicken: How to Cook Chicken.

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through April.

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Easy Asparagus Avocado Soup

This creamy green soup is a dream. You'll love how simple but flavorful it is, and it's anti-inflammatory like all of our recipes!

Course Soup

Cuisine American

Keyword soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 261kcal

Author Amie Valpone

Ingredients

• 10 thin asparagus, ends trimmed
• 2 tsp. extra virgin olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1 large ripe avocado
• 1 scallion, green only
• 5 fresh basil leaves plus more for garnish
• 1 cup unsweetened almond milk
• 2 tsp. pure maple syrup
• ½ tsp. ground cumin
• ¼ tsp. curry powder
• salt and pepper to taste
• 1 tsp. sesame seeds, optional garnish

Instructions

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Toss the asparagus on the prepared baking sheet with the olive oil, sea salt, and pepper. Roast asparagus for 15 minutes. Remove from the oven; set aside to cool for 5 minutes, then cut the asparagus into 1-inch pieces.
• Puree asparagus, avocado, scallion, fresh basil, unsweetened almond milk, pure maple syrup, ground cumin, and curry powder in a food processor until smooth. Season to taste with salt and pepper. 
• Transfer to serving bowls and serve warm, garnish with finely chopped fresh basil and sesame seeds.

Nutrition

Calories: 261kcal | Carbohydrates: 17g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 413mg | Potassium: 671mg | Fiber: 9g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 15.7mg | Calcium: 198mg | Iron: 3.3mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @TheHealthyApple. We love connecting with all of you on facebook // pinterest // instagram // twitter or book a private session with Amie.

Recipe by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

My upcoming Whole Body Transformation Retreat in Santa Cruz, California in August a great place for you to start to dive into understanding these deeper layers of healing and to understand for yourself first-hand that healing is a journey. This retreat is my lowest price point yet, which is a great opportunity for anyone looking to meet me in person and understand the missing pieces keeping you unwell. This retreat is based on the groundbreaking new method I created and called The Valpone Method, which I developed to help you understand and discover the emotional, energetic and physical aspects of healing. And that’s exactly what I’m here to help you with because somewhere deep inside you know that there is more than just eating clean to really bring yourself back to life. Unfortunately, there is no quick fix or magic pill for health issues. 

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WHY WE LOVE IT

We were inspired to make this soup because it’s chilly in Manhattan and we were craving something warm and cozy and soothing on our belly’s. Since cauliflower is Amie’s favorite vegetable and one of our detox vegetables that support your liver, we’re all about making this soup once a week until spring. This soup is easy to make and takes very little time to whip up, which makes it ideal for a weeknight meal served with roasted vegetables and a protein of your choice as a side dish.

HOW WE MAKE IT

PREP TIPS // When you’re food shopping, try to buy organic ingredients. Here are the benefits of eating organic. We suggest cutting your cauliflower into small florets before roasting so that the pieces roast evenly and come out of the oven super tender and soft. You can add any fresh herb to garnish this meal. We chose basil because it’s naturally sweet and delicious but you can choose whatever your heart desires (fresh parsley or tarragon are equally as delicious).

INGREDIENT SWAPS // We know you’ve been on the lookout for a roasted cauliflower soup without cream, which is why this recipe was made without dairy on purpose. That said, we don’t suggest adding dairy to this soup for creaminess; it’s not needed! When you roast the cauliflower just enough until it’s golden brown, it will be pureed easily into a creamy consistency so dairy is not needed. Furthermore, we don’t suggest swapping broccoli for cauliflower here- the taste is not as good. Cauliflower, when pureed, has a really nice taste to it because it’s almost sweet, unlike broccoli! You can easily add your favorite spices instead of the spices we used if desired depending on the season you’re making this soup.

Here’s how we made this Creamy Cauliflower Soup in three simple steps:

STEP 1 // Roast the cauliflower and smashed garlic in the oven for 40 minutes. Sauté the white onion when there are 10 more minutes left with the cauliflower.

STEP 2 // Remove the roasted cauliflower from the oven and add it to the sautéed onion with vegetable broth and the optional spices. Bring to a boil, then simmer for 15 minutes.

STEP 3 // Transfer mixture to a food processor and puree until smooth. Serve warm with fresh basil garnished on top.

LISTEN // Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

SHOP the RECIPE

HOW WE EAT IT

SERVING SUGGESTIONS // This easy gluten-free soup is ideal on a chilly winter night like tonight! You can garnish the soup with nuts or seeds if desired. Sliced almonds and fresh tarragon pair nicely or you can keep the fresh basil we recommended and add sunflower seeds if you’d like to add a small dose of protein. You can serve leftovers as the base of your next meal. All you’d need to do is use a large serving plate and pour some of the soup onto the base of the plate and top it with wild salmon or organic animal protein or black beans and roasted vegetables. This is a great way to make your meals creative and turn a soup into a sauce!

OPTIONAL ANIMAL PROTEIN // Because all of our bodies are very different, some of you have requested recipe alternatives that have animal protein options. If you’re a carnivore, you can dice or slice a breast of organic chicken and serve it in this healthy cauliflower soup before serving or on the side. Whether you like it roasted, poached, sauteed or baked, we have step-by-step directions for our favorite ways to cook organic chicken: How to Cook Chicken.

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through April.

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Creamy Roasted Cauliflower Soup

This easy pureed soup recipe is creamy and comforting without any dairy or inflammatory ingredients. All you need is a handful of ingredients and a hungry belly!

Course Soup

Cuisine American

Keyword cauliflower soup

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 people

Calories 130kcal

Author Amie Valpone

Ingredients

• 2 large cloves garlic, smashed
• 1 large head cauliflower, cut into 1 inch florets
• 1 1/2 Tbsp. extra-virgin olive oil, divided
• 1/2 tsp. sea salt, divided
• 1/4 tsp. pepper
• 1 large white onion, diced
• 4 1/2 cups vegetable broth
• 1/4 tsp. ground cumin (optional)
• pinch crushed red pepper flakes (optional)
• 2 tsp. finely chopped fresh basil

Instructions

• Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper and set aside.
• Toss the smashed garlic and cauliflower florets with 1 Tbsp. oil, 1/4 tsp. sea salt and 1/4 tsp. pepper on the prepared baking sheet and roast for 40 minutes or until cauliflower is golden brown and tender.
  
• When the cauliflower is almost done, saute the onion with the remaining 1/2 Tbsp. oil for about 7-9 minutes or until the onion is tender and translucent, stirring often. Add the roasted cauliflower, garlic, vegetable broth, and optional spices (cumin and/or crushed red pepper flakes) and cover. Bring to a boil then reduce to a simmer and cook for 15 minutes. Transfer the mixture to a food processor and puree until smooth. 
  
• Season to taste with sea salt and pepper and transfer to serving bowls. Garnish with the fresh basil and serve warm.
  

Nutrition

Calories: 130kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 1361mg | Potassium: 668mg | Fiber: 5g | Sugar: 7g | Vitamin A: 693IU | Vitamin C: 104mg | Calcium: 62mg | Iron: 1mg

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValpone. We love connecting with all of you on facebook // pinterest // instagram // twitter or book a private session with Amie.

Recipe by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

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