Issue link: https://cp.revolio.com/i/1160213
Page 6 | Abby's Magazine - www.AbbysMag.com "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG DF DF NF NF Organic Beet Salad with Red Onions 6-8 Servings 2 pounds (approximately 10 medium-sized) organic red beets, roasted 1 cup organic red onion, sliced 2 teaspoons organic red wine vinegar 2 tablespoons organic sunflower oil 2 teaspoons organic basil, chopped 2 teaspoons organic balsamic vinegar Pink Himalayan salt to taste Preheat the oven to 350 degrees. Remove the tops and the roots of the beets. Cut the beets in half. Toss with ½ the sunflower oil. Place on a baking sheet and roast for 35-40 minutes. Once roasted, peel the beets and cut into slices. Mix with red wine vinegar, remaining sunflower oil, balsamic vinegar, and salt. Garnish with chopped organic basil and red onion. Chicken Salad 6 Servings 4 cups cooked, chopped chicken breast ¼ teaspoon of sea salt ¼ cup sliced almonds 2 tablespoons chopped celery ¼ cup diced colored pepper ¼ cup diced onion 1 cup Vegenaise 2 tablespoons of lemon juice salt and pepper to taste ¼ cup raisins (optional) In a mixing bowl, combine all the ingredients and mix well. Refrigerate for at least one hour. Sweet Potato Wedges 4 servings 2 sweet potatoes, cut into wedges 4 tablespoons olive oil 1 teaspoon garlic powder or fresh garlic sea salt to taste Preheat oven to 400 degrees. Toss the wedges with the oil, garlic and sea salt. Roast in the oven for 15-20 minutes or until lightly browned. SF SF DF DF NF NF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG V GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R VG vegetarian VG SF SF NF NF DF DF V Recipes Recipes