vbarber@legacylifestylehc.

com
Easy Summer Meals & Hydration Recipe Collection
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Hello,

I wholeheartedly believe that our daily choices, including how we nourish our bodies, directly impact how we feel, as
well as our quality of life. Thank you for allowing me to play a role in your wellness journey by sharing this recipe
collection with you. I'm truly humbled!

Whether you're ready to reset your

habits, get more intentional with your meals, or simply feel better in your body—I’m here to support you every step of
the way.

Contact me to book your Strategy Session and mention this message to receive your discount.

Here’s to a vibrant, happy, and healthy summer.

Enjoy and live well!

Velma Barber
Holistic Health Coach

[email protected]
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Spinach Yogurt Dip with Vegetables

25 minutes

Baby Spinach Heat a pot over medium heat. Add in the spinach with a splash of water. Cook
Unsweetened Coconut Yogurt for about five to seven minutes, stirring occasionally, until the spinach is wilted.
Sea Salt & Black Pepper (to taste)
Remove from the heat and cool slightly. Roughly chop the spinach and transfer
Carrot (large, cut into sticks)
to a bowl.
Cucumber (large, cut into sticks)
Celery (cut into sticks)
Add the yogurt to the spinach. Stir and season with salt and pepper.
Yellow Bell Pepper (medium, sliced)

Serve the dip with carrots, cucumbers, celery, and bell peppers. Enjoy!

78
3g
Saturated 2g
Refrigerate in an airtight container for up to five days.
13g
Fiber 3g
One serving is equal to approximately 1/2 cup dip and 2/3 cup vegetables.
Sugar 3g
2g
Cholesterol 0mg
Sodium 70mg
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Chicken Guacamole
10 minutes

Chicken Breast, Cooked

Shred the cooked chicken breast until no large pieces remain. Set aside.
Avocado
Lemon Juice
In a mixing bowl, mash the avocado then stir in the lemon juice, garlic and sea
Garlic (clove, minced)
salt. Fold in the shredded chicken. Season with additional salt or lemon juice if
Sea Salt needed.
Cucumber (sliced)

Serve with cucumber slices and enjoy!

222
16g
Refrigerate in an airtight container for up to three days.
Saturated 2g
12g
One serving is approximately one cup.
Fiber 7g Add cilantro, tomato, onion or jalapeno.
Sugar 2g Use lime juice instead.
12g
Serve with carrot sticks or crackers instead.
Cholesterol 32mg
Sodium 172mg
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Blueberry & Peach Salsa with Tortilla Chips

15 minutes

Blueberries Add the blueberries, peach, cilantro, garlic, onion, lime juice, and salt to a bowl
Peach (large, diced) and gently toss to combine. Serve with tortilla chips. Enjoy!
Cilantro (finely chopped)
Garlic (clove, minced)
Red Onion (finely chopped) Refrigerate the salsa in an airtight container for up to four days.
Lime (medium, juiced) One serving is approximately half a cup of salsa and half a cup of tortilla
Sea Salt & Black Pepper (to taste) chips.
Corn Tortilla Chips Add diced tomatoes and avocado to the salsa.

105
3g
Saturated 0g
18g
Fiber 2g
Sugar 7g
2g
Cholesterol 0mg
Sodium 3mg
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Dark Chocolate Berry Chia Pudding

3 hours

Chia Seeds In a mixing bowl combine the chia seeds and cocoa powder. Whisk to combine.
Cocoa Powder Then slowly whisk in almond milk until all the cocoa powder is dissolved. Next,
Unsweetened Almond Milk whisk in the maple syrup and vanilla.

Maple Syrup
Vanilla Extract Cover the bowl and refrigerate for at least 3 hours, or overnight.
Blueberries
Raspberries For serving, divide chia pudding equally between bowls and top with berries.
Enjoy!

198
Use any type of chopped fruit instead.
9g
Saturated 1g
Keeps well in the fridge up to 5 days.
28g
Fiber 12g
Sugar 11g
6g
Cholesterol 0mg
Sodium 86mg
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Raspberry Turmeric Collagen Shake

5 minutes

Frozen Raspberries Combine all the ingredients in a high-speed blender. Blend until smooth,
Banana (large, roughly chopped) adding a little extra water if the mixture is too thick. Enjoy!
Plain Coconut Milk (from the
carton)
Water (or as needed) Best enjoyed immediately.
Turmeric One serving is approximately one cup.
Collagen Powder Omit the collagen powder.
Lemon (juiced) Add a scoop of vanilla protein powder.
Sea Salt

184
3g
Saturated 2g
27g
Fiber 5g
Sugar 16g
14g
Cholesterol 0mg
Sodium 198mg
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Carrot & Banana N'Oatmeal Bake

1 hour

Canned Coconut Milk

Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
Banana (medium, ripe, mashed)
Coconut Flour
In a large mixing bowl, stir together all the ingredients until well combined.
Baking Soda
Transfer to the baking dish and spread evenly. Bake for 55 minutes.
Carrot (medium, shredded)
Unsweetened Shredded
Garnish with shredded coconut (optional). Slice and enjoy!
Coconut (plus more for garnish)
Raisins

Refrigerate in an airtight container for one week, or freeze in individual

portions if longer.
329 One serving equals one square. A 9 by 13-inch baking dish was used to
20g
make six servings.
Saturated 18g
37g
Add cinnamon, nutmeg, vanilla extract, your sweetener of choice and/or a
Fiber 7g pinch of salt.
Sugar 21g Walnuts, whipped coconut cream, yogurt, or ice cream.
4g
This recipe was developed and tested using Bob's Red Mill Coconut
Cholesterol 0mg
Flour. If using another type of coconut flour, note that results may vary.
Sodium 182mg
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Scrambled Eggs with Peppers & Kale

15 minutes

Extra Virgin Olive Oil Heat the olive oil in a skillet over medium heat. Add the red bell pepper and
Red Bell Pepper (sliced) kale leaves and saute until softened, about 5 to 7 minutes.
Kale Leaves (chopped)
While the veggies are cooking, crack the eggs into a bowl and season with salt
Egg
and pepper. Beat gently with a fork until well combined.
Sea Salt & Black Pepper (to taste)

Push the veggies to one side of the pan, and pour the beaten eggs into the
empty side. Use a spatula to scramble, slowly incorporating the veggies once
the eggs are no longer very wet.
267
18g
Saturated 5g Divide between plates and enjoy!
6g
Fiber 2g
Sugar 3g
20g
Serve with toast, roasted potatoes, or sweet potatoes.
Cholesterol 558mg
Sodium 227mg
Use mashed tofu instead of eggs.
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Bell Pepper Egg Cups

20 minutes

Red Bell Pepper

Preheat oven to 425ºF (218ºC).
Egg
Sea Salt & Black Pepper (to taste)
Slice pepper in half and carve out the seeds.

Crack an egg into the cavity of each half and bake on a baking sheet for 10 to
174 15 minutes, depending on how you like your eggs. Remove from oven and
10g season with sea salt and black pepper to taste. Enjoy!
Saturated 3g
8g
Fiber 3g
Sugar 5g Roast the red pepper in the oven before cracking the egg into them.
14g
Sprinkle with cheese during the last 2 minutes.
Cholesterol 372mg
Sodium 147mg Toast for dipping or our Grain-Free Flax Bread.
If it is a large bell pepper, fill remaining space with egg whites for added
protein.
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Snap Pea & Mushroom Frittata

20 minutes

Extra Virgin Olive Oil Preheat the oven to 400ºF (205ºC). Heat the oil in a cast-iron skillet. Add the
Cremini Mushrooms (quartered) mushrooms and snap peas and sauté for three to four minutes. Season with salt
Snap Peas (trimmed, chopped) and pepper.

Sea Salt & Black Pepper (to taste)

Egg (whisked) Add the eggs to the pan and stir gently to mix.

Cook in the oven for 12 to 15 minutes or until the eggs have set. Enjoy!

285
17g
Saturated 5g
11g
Refrigerate in an airtight container for up to three days.
Fiber 4g A six-inch cast-iron skillet was used to make one serving.
Sugar 6g Add bell pepper, red onion, and/or a cooked protein of your choice.
23g
Add fresh herbs on top.
Cholesterol 558mg
Sodium 224mg
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Coconut Yogurt Chicken Salad

30 minutes

Chicken Breast To make the shredded chicken, bring a pot of water to a boil. Reduce to a
Plain Coconut Yogurt gentle simmer, add the chicken and cover. Let simmer until the chicken is
Dijon Mustard cooked, about 15 to 20 minutes. Remove the chicken and transfer it to a bowl.
Shred it into pieces using two forks.
Celery (diced)
Red Onion (diced)
Add the yogurt, mustard, celery, onion, parsley (if using), salt, and pepper to
Parsley (chopped, optional)
the bowl. Mix well to combine. Divide evenly between plates or bowls and
Sea Salt & Black Pepper (to taste) enjoy!

Refrigerate in an airtight container for up to three days.

180
4g One serving is approximately one heaping cup.
Saturated 1g Serve over a bed of greens, in a wrap, sandwich, or on its own.
5g
Use mayonnaise instead.
Fiber 1g
Sugar 2g
30g
Cholesterol 88mg
Sodium 121mg
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Turkey Avocado Lettuce Wrap

5 minutes

Iceberg Lettuce (leaves Lay three to four large leaves of lettuce on a cutting board. Spread the hummus
pulled apart) in middle of the lettuce leaves.
Hummus
Sliced Turkey Breast Top with turkey and avocado. Tightly roll the lettuce up, cut it in half, and enjoy!
Avocado (medium, sliced)

Refrigerate in an airtight container for up to two days.

417 One serving is equal to one lettuce wrap.
29g Add bell pepper, tomato, and cucumber.
Saturated 5g
Omit or use dairy-free cheese instead.
24g
Fiber 12g
Sugar 4g
21g
Cholesterol 43mg
Sodium 1062mg
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Hearty Kale & Apple Tuna Salad

10 minutes

Tuna (drained) Place all ingredients together in a large salad bowl. Add olive oil and mustard
Celery (diced) and toss well. Season with sea salt and pepper to taste. Enjoy!
Kale Leaves (finely sliced)
Carrot (grated)
Apple (diced) Refrigerate in an airtight container for up to two days.
Sunflower Seeds One can of tuna is equal to 165 grams or 5.8 ounces, drained.
Dijon Mustard
Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)

159
8g
Saturated 1g
11g
Fiber 4g
Sugar 6g
11g
Cholesterol 15mg
Sodium 223mg
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Deconstructed Beef Fajita Bowls

35 minutes

Flank Steak In a large bowl, add the flank steak, 3/4 of the oil, coconut aminos, lime juice,
Avocado Oil (divided) taco seasoning, and cilantro. Mix to combine and coat the flank steak. Set aside
Coconut Aminos to marinate.

Lime Juice
Heat the remaining oil in a large cast-iron skillet over medium heat. Add the
Taco Seasoning
onions. Sauté for five to six minutes or until softened and cooked to your liking.
Cilantro (finely chopped)
Remove from the pan and set aside.
Yellow Onion (medium, sliced)
Black Beans To the same skillet, add the flank steak, shaking off any excess marinade. Cook
Avocado for five to six minutes per side or until cooked to your desired doneness. This
Romaine Hearts (chopped) will depend on the thickness of the steak. Let it rest for five to ten minutes.

Thinly slice the flank steak against the grain. To assemble, divide the flank steak,
beans, lettuce, and avocado into bowls. Enjoy!
912
55g
Saturated 13g
Refrigerate in an airtight container for up to three days.
48g
Fiber 18g One serving is approximately 4 ozs of flank steak and 1 1/2 cups of sautéed
Sugar 11g vegetables with lettuce.
60g Add garlic to the marinade.
Cholesterol 154mg
Top with fresh cilantro, lime juice, sliced avocado, cheese, and/or
Sodium 1171mg
sour cream.
Serve on top of rice, quinoa, or inside soft taco shells.
If the flank steak is too large to fit in the skillet, cut it in half and cook
each half separately.
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Cherry Tomato & Mixed Bean Salad

10 minutes

Mixed Beans (cooked)

Combine all ingredients in a mixing bowl. Divide onto plates and enjoy!
Cherry Tomatoes (halved)
Parsley (finely chopped)
Maple Syrup
Apple Cider Vinegar Refrigerate in an airtight container for up to five days.
One serving equals approximately 1 1/2 cups of salad.
Add minced garlic, olive oil, cumin or dried herbs.
Top with feta, olives, mixed greens, spinach or avocado.
193 Use equal parts chickpeas, kidney beans, white beans, lima beans,
1g pinto beans, romano beans, or any combination of beans.
Saturated 0g
37g
Fiber 9g
Sugar 7g
12g
Cholesterol 0mg
Sodium 19mg
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Salmon Stuffed Avocado Boats

10 minutes

Avocado Slice the avocado in half and remove the pit. Use a spoon to scoop out enough
Canned Wild Salmon avocado to create a bigger hole that the salmon will fit into. Transfer scooped
Lemon (juiced) out avocado to a small bowl.

Drain the salmon and add it to the bowl with the scooped out avocado. Add
lemon juice and mash until well mixed.

503
36g Fill the hollowed out avocado halves with the mashed salmon mixture. Enjoy!
Saturated 6g
18g
Fiber 14g
Sugar 2g
Add hot sauce.
34g
Cholesterol 75mg Use smoked salmon, cooked salmon fillet or tuna instead.
Sodium 452mg
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Grilled Steak & Green Onion with Chimichurri

25 minutes

Top Sirloin Steak Preheat the grill to medium-high heat. Season the steak with salt and pepper.
Sea Salt & Black Pepper (to taste) When ready to grill, brush 1/3 of the oil onto the grates.
Extra Virgin Olive Oil (divided)
Grill the steaks for three to four minutes per side or until cooked to your liking.
Green Onion
This timing will depend on how thick your steak is and your desired doneness.
Parsley (chopped)
Lime Juice
Let the steak rest for about 10 minutes before slicing. Meanwhile, grill the
Garlic (clove, minced) green onions for six to seven minutes or until soft.
Chili Flakes
In a small bowl, mix together the parsley, remaining oil, lime juice, garlic, and
chili flakes. Season the mixture with salt.

500 Divide the steak and green onions evenly between plates. Top with sauce and
41g enjoy!
Saturated 11g
4g
Fiber 1g
Sugar 2g Best enjoyed immediately. Refrigerate in an airtight container for up to two
29g days.
Cholesterol 111mg
Grilled bell pepper, mushrooms, and asparagus.
Sodium 83mg
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Ground Beef, Asparagus & Mashed Sweet Potatoes

30 minutes

Sweet Potato (medium, peeled Set the sweet potatoes in a steaming basket over boiling water and cover.
and chopped) Steam for about 15 minutes, or until tender. Transfer the sweet potatoes to a
Asparagus (woody ends bowl.
trimmed, chopped in half)
Sea Salt (divided) In the same steaming basket, steam the asparagus for about 3 to 5 minutes for
thin asparagus, or 6 to 8 minutes for thick asparagus. Set aside.
Avocado Oil
Extra Lean Ground Beef
Add half the salt to the sweet potatoes and mash until creamy.

Heat the oil in a large pan over medium heat. Cook the beef, breaking it up as it
402 cooks. Season with the remaining salt and drain any excess liquid.
22g
Saturated 6g Divide the mashed sweet potato, asparagus and beef onto plates or into
25g
containers. Enjoy!
Fiber 6g
Sugar 7g
27g
Cholesterol 73mg
Use regular potatoes, eddo, jicama or kohlrabi instead.
Sodium 426mg
Refrigerate in an airtight container up to three days.
One serving is equal to approximately 3/4 cup of mashed sweet potatoes,
1 cup of asparagus and 1/2 cup of ground beef.
Omit the ground beef and use cooked lentils instead.
Add a splash of water, broth or milk while mashing the sweet
potatoes for extra creaminess.
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Turmeric Chicken with Beans & Kale

30 minutes

Lemon (juiced, divided) In a bowl, mix together half of each the lemon juice, oil, and garlic powder. Add
Extra Virgin Olive Oil (divided) the turmeric, salt, and pepper and mix to combine. Add the chicken thighs and
Garlic Powder (divided) mix well. Let the chicken marinate for about 10 minutes.

Turmeric
Meanwhile, heat up the remaining oil in a skillet over medium heat. Add the
Sea Salt & Black Pepper (to taste)
kale, lima beans, and remaining garlic powder. Sauté for about five minutes,
Chicken Thighs (boneless,
and season with salt and pepper. Squeeze lemon juice over the kale mixture.
skinless)
Kale Leaves (chopped) Transfer the kale and beans mixture to a plate and cover to keep warm. In the
Lima Beans (cooked) same skillet, cook the chicken over medium heat for about 12 to 15 minutes or
until cooked through, flipping halfway.

Divide the chicken, kale, and lima beans evenly between plates. Enjoy!
292
10g
Saturated 2g
22g
Fiber 7g
Refrigerate in an airtight container for up to three days.
Sugar 1g One serving is equal to approximately one chicken thigh and one cup of
29g kale and beans.
Cholesterol 107mg
Use any other beans you desire.
Sodium 525mg
Grill the chicken instead.
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One Pan Chicken, Golden Cauliflower & Carrot Fries

40 minutes

Carrot (medium) Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment
Cauliflower paper.
Extra Virgin Olive Oil (divided
three ways) Peel and slice carrots into sticks. Wash and chop cauliflower into florets.
Chicken Breast
Dried Thyme Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt.
Turmeric (powder) Place on the baking sheet.
Sea Salt
Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to
chicken.

382
Toss cauliflower with the remaining olive oil and turmeric. Mix until cauliflower
24g is evenly yellow then transfer to the baking sheet.
Saturated 4g
14g Place the baking sheet in the oven and bake for 30 minutes or until chicken
Fiber 5g
breast is cooked through.
Sugar 6g
29g
Remove baking sheet from the oven and divide onto plates. Add more salt to
Cholesterol 82mg
Sodium 286mg
taste if desired. Enjoy!

Use zucchini instead of cauliflower.

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Pineapple Salmon Skewers

15 minutes

Salmon Fillet (cut into 1-inch

Thread the salmon and pineapple onto the skewers.
cubes)
Pineapple (cut into 1-inch cubes)
In a small bowl, whisk together the oil, honey, lemon juice, garlic, ginger, red
Barbecue Skewers
pepper flakes, sea salt, and pepper. Brush the marinade onto the skewers.
Extra Virgin Olive Oil
Raw Honey Grill the skewers for eight to ten minutes, or until the salmon is cooked through.
Lemon Juice Garnish with sliced green onion and enjoy!
Garlic (cloves, minced)
Ginger (fresh, grated)
Red Pepper Flakes Refrigerate in an airtight container for up to four days.
Sea Salt & Black Pepper (to taste) One serving is equal to two 10-inch skewers.
Green Onion (optional, garnish) Add paprika and garlic powder to the marinade.
If using wooden skewers, be sure to soak in water for at least 30
minutes before grilling.
Bake the skewers in the oven at 400℉ (205℃) for ten minutes or until the
437
salmon is cooked through.
21g
Saturated 3g
32g
Fiber 3g
Sugar 25g
34g
Cholesterol 76mg
Sodium 120mg
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Strawberry, Banana & Pineapple Popsicles

6 hours

Strawberries (stems removed)

Add all of the ingredients to a blender and blend until smooth.
Banana (medium)
Pineapple Juice
Pour into popsicle molds and freeze for five to six hours or until completely
frozen. Enjoy!

40
0g Keep frozen popsicles in an airtight container in the freezer for up to one
Saturated 0g month.
10g
One serving is one popsicle.
Fiber 1g
Sugar 6g
1g
Cholesterol 0mg
Sodium 1mg
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Strawberry Ice Cream

5 minutes

Banana (sliced and frozen) Add frozen bananas and strawberries to food processor and blend.
Frozen Strawberries Occasionally scrape down the sides and continue to blend until smooth
(approximately 3 to 5 minutes).

Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream,
place in an airtight, freezer-safe container and freeze for at least 1 hour before
144
1g
scooping.
Saturated 0g
37g
Fiber 5g
Sugar 19g Add 2 tbsp coconut milk.
2g Add 1 tbsp vodka to prevent hard freeze.
Cholesterol 0mg
Set aside 1/4 cup of the strawberries before blending and add them to
Sodium 3mg
the processor after blending. Pulse until roughly chopped.
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Chocolate Stuffed Raspberries

5 minutes

Raspberries (washed) Place a chocolate chip into the centre of each raspberry. Divide into bowls and
Dark Chocolate Chips enjoy!

122
5g
Saturated 5g
15g
Fiber 4g
Sugar 10g
2g
Cholesterol 0mg
Sodium 1mg
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Dark Chocolate, Blueberry & Walnut Cups

40 minutes

Coconut Oil
Line a muffin tray with liners or use a silicone muffin tray.
Dark Chocolate (coarsely
chopped)
In a saucepan over low heat, melt the coconut oil and chocolate, continuously
Chia Seeds
stirring. Remove from the heat and stir in the chia seeds.
Blueberries
Walnuts (finely chopped) Divide the chocolate mixture between the muffin cups. Top each with equal
amounts of blueberries and walnuts, gently pressing them into the chocolate.

Chill in the fridge for at least 30 minutes. Enjoy!

209
15g
Saturated 9g
15g
Fiber 4g Refrigerate in an airtight container for up to three days. Freeze for up to three
Sugar 8g months.
3g One serving is equal to one chocolate cup.
Cholesterol 1mg
Top with cinnamon, flaky salt, and/or your favorite nuts.
Sodium 6mg
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Pink Iced Tea

10 minutes

Grapefruit Juice Combine the grapefruit juice, cranberry juice, strawberries, and earl grey tea in
Cranberry Juice a blender and blend until smooth. Strain the liquid (optional) and serve over ice.
Strawberries (stems removed) Divide between glasses and enjoy!

Earl Grey Tea (brewed)

Ice Cubes
One serving equals approximately 1 1/2 cup (355mL).
Add your sweetener of choice.

60
0g
Saturated 0g
15g
Fiber 1g
Sugar 9g
1g
Cholesterol 0mg
Sodium 6mg
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Cantaloupe Agua Fresca

5 minutes

Cantaloupe (medium, peeled, Combine all of the ingredients into a blender and blend until smooth. Pour into
deseeded, and chopped) glasses and enjoy!
Lime (medium, juiced)
Water
Maple Syrup Best enjoyed fresh. Refrigerate in an airtight container for up to two days.
One serving is equal to approximately 1 1/2 cups.
Add mint.
Serve with the ice if desired.
78
0g
Saturated 0g
20g
Fiber 1g
Sugar 17g
1g
Cholesterol 0mg
Sodium 24mg
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Cucumber, Celery & Orange Juice

5 minutes

Celery (chopped) Add the celery stalk, orange juice, and cucumber to a blender. Blend until
Orange Juice (freshly smooth.
squeezed)
Cucumber (medium, chopped) Strain through a fine mesh sieve into a glass. Serve with ice and enjoy!
Ice Cubes

Best enjoyed immediately. Refrigerate in an airtight container for up to two

73
days.
0g One serving is equal to approximately 1 1/3 cups.
Saturated 0g Add maple syrup or honey.
17g
Fiber 1g
Sugar 12g
2g
Cholesterol 0mg
Sodium 35mg
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Virgin Grapefruit Margarita

10 minutes

Grapefruit (large, juiced) Combine the grapefruit juice, lime juice, and maple syrup in a bowl or large
Lime (juiced) measuring cup.
Maple Syrup
Place the salt on a plate. Wet the rim of a glass with some water then dip the
Sea Salt (for garnish)
glass in the salt. Repeat with the remaining glasses. Discard excess salt.
Ice Cubes
Soda Water (or more to taste)
Divide the ice cubes between glasses. Pour the grapefruit mixture over the ice
and top with the soda water. Carefully stir and enjoy!

78
0g Store grapefruit juice separately for up to three days. Assemble the drink just
Saturated 0g before serving.
21g Garnish with fresh grapefruit and lime slices.
Fiber 2g
Use another liquid sweetener or simple syrup instead.
Sugar 16g
1g
Cholesterol 0mg
Sodium 1207mg
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Cranberry Orange Mocktail

5 minutes

Ice Cubes (large) Divide the ice cubes, cranberry juice, orange juice, and maple syrup into
Cranberry Juice glasses. Stir to combine. Top each with sparkling water and cranberries. Garnish
Orange Juice (freshly with orange slices. Enjoy!
squeezed)
Maple Syrup
Sparkling Water Best enjoyed immediately but can be refrigerated for up to five days. When
Frozen Cranberries ready to serve, add the cranberries and ice.
Navel Orange (cut into wedges) Add cinnamon sticks when ready to serve.
Use fresh cranberries.

80
0g
Saturated 0g
21g
Fiber 1g
Sugar 17g
1g
Cholesterol 0mg
Sodium 5mg
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Blended Salty Watermelon Mocktail

3 minutes

Coconut Water Add all of the ingredients to a blender and blend until smooth. Pour into a glass
Seedless Watermelon (small, and enjoy!
chopped)
Lime Juice
Sea Salt Best enjoyed immediately.
Add a scoop of collagen powder.

368
2g
Saturated 0g
93g
Fiber 5g
Sugar 75g
7g
Cholesterol 0mg
Sodium 191mg