The Flower Child in Phoenix, Arizona is an experience that is almost indescribable. You’ll know what I mean when you get there. And you will get there. Promise me. The food is spectacular but that is just the beginning. The employees are literally spreading love with their overwhelming kindness, patience, (if you only knew how long it took us to decide what to eat because we literally wanted EVERYTHING on the menu) knowledge, and warmth. The Flower Child is worth finding a reason to go to Arizona!
The Flower Child’s fundamental promise is “to serve healthy food for a happy world.” It means they work with ranchers who respect, protect and love their animals – and their food supply. The proteins are all raised naturally, without additives. The organic produce is guided by the wisdom of the Environmental Working Group. Local sourcing is a priority. They know their farmers and their families. The food is always cooked fresh. And served quickly. They’re fast. But they never cut corners. You can taste it. They are grateful. Humbled. Honored.
To put it simply, if we ate at the Flower Child the first night we arrived at our Nutrition and Health Conference….we would have never even tried another restaurant. They even had the best Kale Salad we had ever tried or made…..and trust us….we may not be a connoisseur of wine or beer, but when it comes to kale salads, we know our stuff.
You guys are killing it! We are so proud of each and every one of you! Soooo guys, you just completed a week focused on hydration! Congrats. This week, it’s all about greens! Why??? Because greens are POWERHOUSES. They are super nutrient dense and give us natural and sustainable energy. In America, most of us think about having greens as a side to our dinner or perhaps some iceberg lettuce on a sandwich. Well, I’m pretty sure you are like the BEC girls and require a lot of energy all day long and a side or two of greens at dinner just isn’t gonna cut it! We have simple, easy, and DELICIOUS ways to incorporate more greens into your day….everyday.
Organic peanut butter with one ingredient, two at most
Unsweetened Almond milk (we like SILK because it is non GMO)
2 teaspoons raw honey
large container of organic spinach
ripe bananas –PEEL and slice in eight pieces and freeze in baggie.
Cold pressed juice (link to suja)
Organic baby kale
Raisins (organic if possible)
Shaved parmesan or full fat feta in the brine
2 ripe avocados
1 small red onion
fresh bunch of cilantro
Organic corn tortilla chips
Tomato if desired in guacamole
Pick two of your favorite green veggies to have with dinner one night, day 12
Choose a green veggie to roast
Organic peanut butter is now very accessible. We have found peanut butters at major grocery stores including Walmart and Target. Look on the ingredient list for these two things: Peanuts, Salt. A lot of companies now have "creamy" peanut butter that does not allow the oil and butter to separate (which is TOTALLY natural)
Make sure your bananas are pretty ripe. Almost OVER ripened. We see them on "managers special" at our local grocery stores and I know that we must jump on it and buy them all because frozen bananas in the BEC freezer must always be stocked.
Lemon Juice: We love the organic Santa Cruz bottled lemon juice because it is MUCH easier. You will find yourself using this a lot!
EVOO= extra virgin olive oil
Pink salt has mineral content. A brand REAL SALT is great too. Sea salt is ok.
Day 12, Friday, January 16: Have two greens with your dinner( tip for quick ideas): frozen organic peas with some grass fed butter and pink sea salt is my kids fav. Or, slices cucumber with some pink salt and balsamic or even a green pepper dipped in Annie’s Organic Ranch. // minute Arms and Abs workout with Tone it UP (need couch or chair and dumbbells) + 2 mile walk/run!
Day 13, Saturday, January 17: Make homemade guacamole! You may die. Tip: Please use organic corn tortilla chips to dip to stay away from GMO’s // 10 minute hips and butt with Blogilates + 1 minute jumping rope (no rope necessary, just do the motions! ) + 1 minute plank + 1 minute jumping rope again + 1 minute plank again
I hate the word salad. It is a huge turn off to a lot of people. Why? Because when some people hear the word salad, thoughts start to run through their head….Iceberg, romaine, flavorless, ranch, celery, shredded carrots, soft tomatoes, diet, tasteless, etc. The thing of it is, most of the time we have to add so much “crap” AKA (bad) croutons, chemical filled dressings, gobs of cheese, and piles of pasta salad to make our salads taste “sort” of good. Unfortunately, a lot of these ingredients can add up to cost you over 1,000 calories. When researching certain restaurant menus for our clients we find that you can save your work out by ordering a plain cheeseburger or steak with potatoes! Confusing, we know…
This salad….oh my goshhhhhhhhh! It is a meal that feels and tastes like a treat. It is tasty, savory, and very filling. Make it for yourself and enjoy by yourself or serve it as a hefty side a long a small piece of protein and you have a beautiful meal that will be as good or better than your favorite fancy restaurant. Go for it. Make it now. The mixture of flavors and textures may possibly blow your mind. We’re talkin’ salty, tangy, sweet, crunchy, warm, chewy all happening at once. I’ve had friends return from a full out dinner and STILL couldn’t, didn’t, wouldn’t resist a plateful. Okay, so you get the picture. This salad is for salad lovers, but more importantly, for salad haters. Haters may not hate anymore after this one.
5.0 from 1 reviews
The salad that just isn't a salad. The BEC Winter Harvest.
Slice brussels sprouts thin. Drizzle with olive oil, salt, and pepper and roast in oven for about 20 minutes or until crispy.
In a small saucepan, melt 2 tablespoons butter and add walnuts, cinnamon, salt, and cayenne. Once golden brown remove from stove and drizzle some honey. It will appear to be burning but it will taste perfect.
Add all ingredients, olive oil, lemon, salt and pepper to mason jar and shake. Put arugula and spinach in large bowl and lightly toss with dressing. Do NOT over dress the salad.
Divide arugula and spinach onto four plates. Add chopped or sliced apple, raisins, pomegranate, feta cheese, red onion, and nuts. Add hot Brussels sprouts to the top.
Tiff and Mary recently started talking to me about juicing and my first reaction was like um, I could use my VitaMix for that. Well, then they told me that no, in fact, I could not use my VitaMix to make actual, real “juice”. Dang. I thought I do not need another appliance and I will just go without and treat myself to juice when I travel to cities that have a juice bar.
After leaving the girls that day, I arrived home to three new shiny copies of Lauryn Evarts The Skinny Confidential book that I had ordered for each blonde. You can order it here and you should. Game. Changer. I literally sat down on the couch at 9pm and read it in one sitting. It is such a fun, quick, easy read with everything you want to know and nothing that you don’t. I admit I skipped over the exercises because I was more into the recipes, juicing and make up tips but I intend to go back to the exercises…at some point.
Anyway, between hearing Mary and Tiffany rave about juice and reading TSC’s perspective, I decided to go for it. I started to research juicers even later that night and got overwhelmed. But I ended up with the Breville Juice Fountain Elite 800 JEXL/B. It wasn’t cheap ($299) but I was considering ordering a one time, three-day juice cleanse that was almost $200. So technically this is a freakin bargain. It is due to arrive in a week. Stay tuned…