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Here’s an easy and healthy treat that’s nutritionist approved! You can make this chocolate bark in 15 minutes or less with these simply indegredients. Read more... Ingredients: 1.  ¼ cup of

  Ingredients 2 halibut fillets (5-6 ounces) Salt to taste 2 tablespoons melted coconut oil Black pepper to taste Paprika to taste Ground

Ingredients   2 sweet potatoes 1 tablespoon extra-virgin olive oil 1/2 white onion, diced 1/2 red pepper, diced 1 garlic clove, minced 1/2 teaspoon sea

Ingredients 1⁄2 pound mushroom  |  2 tablespoons coconut oil 2 tablespoons minced fresh garlic salt to taste sesame seeds to sprinkle Directions 1. Heat

Nov
15
GREEN JUICE

Ingredients   1 green apple 2 stalks of celery 1⁄2 cucumber knob of ginger 1 lemon, peeled A bunch of greens: kale, spinach, swiss chard, beet greens,

Ingredients   1 medium onion, chopped 1 Tbsp olive oil 2 ribs celery, chopped 1 Tbsp ground cumin 2 cloves garlic, minced 1 tsp ginger, minced 1 jalapeno,

  Ingredients   2 skinless boneless chicken breasts 3 Tbsp olive oil 2 cloves of garlic minced 2 tsp dried dill 1 tsp dried tarragon 2 Tbsp

  Ingredients   1/2 cup oats 1/2 cup of unsweetened vanilla almond milk 1/2 cup of water 1 drop of vanilla essence 4 Tbsp of unsweetened apple sauce

  Ingredients   2 medium to large eggs (155 calories) 1 tablespoon Coconut oil (117 calories) ½ cup Shiitake mushrooms (177 calories) Total

Nov
15
BEAN SALAD

  Ingredients   1/4 can rinsed red kidney beans, salt-free/reduced 1/4 can rinse black beans, salt-free/reduced 1/4 can rinsed chickpeas,

  Ingredients   1 Cup Quinoa Boiled Chicken Broth (with Chicken bits)   Instructions   1. Prepare chicken broth with some black peppers,

Introducing
Laura De Sanctis

Laura is Greeniche’s in-house nutritionist, a yoga and Pilates instructor, and is also an international health and wellness ambassador.

Discover Laura

Greeniche invites you to 'Cultures Transcending Borders' an Exhibition by world-renowned Artist Jimmy Engineer at Mindshare Workspace at Erin Mills Mall Mississauga.

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