Evening Boot Camp is coming to Madison, AL! Plus two vegetarian friendly recipes to try.
ACLT (avocado, cucumber, lettuce, & tomato) Sandwich: 1 tablespoon Dijon mustard 4 slices of Ezekiel bread 2 large romaine lettuce leaves 1 large ripe tomato, thinly sliced 2 slice of avocado 6 very thin slices cucumbers Directions: Spread mustard on the 4 slices of bread. Layer 2 slices with lettuce leaf, 1 slice of tomato, 1 slice of avocado, 3 slices cucumbers, top with other slices of bread. Serves 2.
Marinated Vegetable Salad: 3⁄4 cup white vinegar 4 cloves, peeled and halved 2 bay leaves 3 cups cauliflower florets 1 1⁄2 cups slices carrot 2/3 cup celery, chopped 1 can artichoke hearts, drained & halved 1⁄2 cup pitted ripe olives 1⁄2 cup sliced bottled roasted red bell peppers 2 tablespoons extra virgin olive oil 1 teaspoon Celtic sea salt 1⁄4 teaspoon black pepper Directions: Combine white vinegar, garlic, and bay leaves in a large bowl; set aside. Combine cauliflower, carrots, and celery in a large saucepan, cover with water, and bring to a boil. Cook 1 minute, drain; transfer vegetables to vinegar mixture. Add artichokes, olives, red peppers and oil. Mix well. Cover and refrigerate for at least 24 hours. Drain vegetables; remove bay leaves. Season with salt and pepper. Will keep in the refrigerator for 3 days. Serves 8.
Have a great weekend!
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