Ingredients: 

Mixed Greens Salad

• 4 cups Mixed Greens
• 1 head of Romaine Lettuce
• 1/2 large Yellow Bell Pepper
• 4 oz Baby Bella Mushroom
• 1 tablespoon of pine nuts/silvered almonds
• 2 tablespoons Balsamic Vinegar
• Freshly ground black pepper

Grilled Veggies (Leftover)

• 4 ears corn
• 5 small red potatoes, sliced
• 1 large sweet onion, sliced
• 1 large sweet potato, chopped
• fresh chopped basil
• 1 teaspoon of olive oil
• Freshly ground black pepper

Directions:

1. Mix sliced potatoes and onion with basil, olive oil, and black pepper in a bowl.
2. Wrap mixture with foil and grill over charcoal for 45 minutes or until potatoes are tender.
3. Meanwhile, grill foil-wrapped corn for 30 minutes and sweet potato for 1 hour.
4. Top grilled corn with Mixed Greens salad and toss it with balsamic vinegar and freshly ground black pepper to taste.

Ingredients:

• 2 Slices of Ezekiel Sprouted-Grain Bread, cubed
• 1 teaspoon of coconut oil
• 1 sprig of fresh chopped rosemary
• 1 cup strawberries, sliced
• 2 oz blue cheese, crumbled
• 4 cups mixed salad greens
• 1/2 large yellow bell peppers
• 1 tablespoon of raw apple cider vinegar
• 1 teaspoon of raw honey (optional)

Directions:

1. Toss cubed bread, coconut oil, and rosemary in a bowl.
2. Place cubed bread onto skewers and grilled for a few minutes until crispy.
3. Toss croutons with strawberries and veggies. Drizzle with raw apple cider vinegar and a dash of raw honey.