Happy MORSELICIOUS MEATLESS MONDAY!
How was your Mother’s Day? Please share…
Jeff Davis, founder of GO GREEN AMERICA TV asked me to write a guest post for their site, which they
published late last week and I wanted to share with you.
Mo, the Morselist’s UPTEEN LEAN CLEAN GREENS
Mo is a student at the Institute for Integrative Nutrition, is also the founder of Mac–n-Mo’s . These Morselicious Treats were created byMo for her Dad, Mac, a diabetic, after his quadruple bypass surgery in 2010.
MAC N’ MO’S Morselicious Treats & Mix are Vegan, Kosher, Gluten-free, Sodium-free, 1 g sugar, contain NO preservatives, NO gluten, No soy*, NO cholesterol, and contain omega-3, fiber & OOODLES of tasty love. The mix contains NO sugar.
Mo offers a healthy alternative to cookies and is on a mission to change the way we eat snacks & treats. You can find out more at: https://macnmos.com/.
Green has been my favorite color since childhood.
My entire bedroom was green, my clothes & tennies were green, my swimsuit, cap, googles & towel: GREEN! My best stroke on swim team was breast stroke and my legs were long and lanky and my hair turned green from the chlorine. I guess it was inevitable my friends gave me the nickname: FROGGY
Years later, not SO many years, as a soon to be Certified Health Coach, Mo, the Morselist, a.k.a.Froggy, has concocted her
List of favorite greens, which are loaded with micro nutrients, Chlorophyll, fiber, vitamins, low calorie, nutrient dense foods.
How many of these are in your fridge, freezer, pantry, belly?
I welcome to challenge you to eat at least 8 of these every day this week and report back to me with some of your own green suggestions.
A winner will be chosen to receive my e-cookbook, 12 days of MORSELICIOUSness: all gluten-free, low sodium, no added sugar, vegan with the exception of 1 seafood recipe.
Herbs and spices:
Thyme (yes, I put in that order to make you SING!)
Cucumber (I don’t digest well, but LOVE to add slices to my water)
Young green coconut
Mo’s GREEN KEENwah Cakes
(Vegan/Low Sodium/Low Sugar/Gluten Free)
1/2 cup cooked quinoa
1 cup chopped spinach
1 cup chopped celery
1 cup chopped zucchini
1/4 milk of your choice (I prefer UNSWEETENED Almond or Coconut Milk)
1/4 cup flax meal mixed with 1/2 cup water
1/4 cup chopped green onions
juice of 1 freshly squeezed lemon
1 tsp oil (I prefer coconut/hemp or olive)
2 tsp rosemary
black and red pepper to taste
Lightly steam all veggies EXCEPT spinach
In a separate bowl, mix ALL other ingredients together and then
add ALL veggies. Shape into mini-cakes.
Bake at 350 for 15 minutes on lightly oiled baking sheet
Pan fry in lightly oiled pan for a few minutes, until lightly browned
Top with a dollop of Cashew Cream.
Enjoy & have a MORSELICIOUS week!
Looking forward to hearing from ALL of you!
Please post your comments to my blog
or www.facebook.com/macnmos and like US!