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1 Add all ingredients except for the
olive oil to your Magic Bullet and pulse
until you have a chunky paste.
2 Add olive oil and blend again,
adding more oil as necessary.
3 Enjoy the pesto in your favorite dishes
or freeze pesto in ice-cube trays for
long-term storage.
1 cup spinach
½ avocado
6 stalks basil, leaves
only
1 bunch parsley
1 clove garlic
3 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp Parmesan
cheese (optional)
SPINACH AVOCADO
PESTO
Everything you love about the classic pesto with a creamy and heart-
healthy twist! Toss with whole wheat or brown rice pasta, spread it
on sandwiches, or use it to make delicious salad dressings and dips.
1 Preheat the oven to 350 degrees F.
Coat a baking sheet with one tablespoon
of olive oil.
2 Add oats and toasted quinoa in a
container and combine thoroughly.
3 Add the remaining ingredients into
your Magic Bullet and blend, until you
have a crumbly consistency.
4 Pour the mixture into the container
with the oats and quinoa and
thoroughly combine.
5 Pour all of the ingredients onto your
baking sheet and bake for 15 to 20
minutes, or until browned.
6 Remove from the oven, stir, and let it
cool completely.
7 Once cooled, combine with dried
fruits and nuts of your choice. Enjoy!
1 cup whole oats
2 Tbsp toasted quinoa
2 Tbsp ground flax
seeds
1 Tbsp chia seeds
2 Tbsp wheat germ
2 Tbsp olive oil,
divided
1¾ Tbsp honey
1 Tbsp cinnamon
Your favorite dried fruits
and nuts
HOMEMADE
GRANOLA
Prepare a batch of super easy homemade granola and store in an
airtight container for up to a month. Pack small bags for your purse
or car to satisfy any sudden cravings. Add unsweetened almond
milk for breakfast cereal, or just top with yogurt and fresh berries.
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CAPBRAN HOLDINGS, LLC
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