Salad Topper! - Recipe of the week.

The sun is shining today, and yet all I want to do is crawl into bed and snuggle under the covers. This Tuesday is feeling a lot like a Monday. My hormones are whack and I really just want to eat everything in sight today.
Can you tell where I’m at in my cycle?

I’ve been really into “salad toppers”. If you know me, you know my favourite go - to restaurant is Fresh. I can easily say I eat there at least once a week - usually twice, and sometimes three times if I’m really feeling it. I’m addicted to it. You would think I would take the time to make some of the recipes on my own considering I have the cookbooks but really, nothing is as good as having it made by them. What I have been doing lately, is making my own mix of “salad toppers” to add it my lunches and dinners.I like to change up the recipe every week by a few ingredients, and I was really into the one I made this Sunday. I even prepared a chia pudding for breakfast this morning, and tossed it inside - it was so good! Enjoy the recipe & let me know your thoughts!


1/2 cup crushed raw almonds
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3/4 cup unsweetened coconut (shredded)
3 tbsp flax seeds (I ground them, but you don’t have to!)
3 tbsp chia seeds
3 tbsp psyllium husk
1 tbsp maple syrup (this is optional, but I like a little sweetness!)
1.5 tbsp coconut oil (melted)

Mix all ingredients into a bowl. Place a piece of parchment paper onto a pan, and pour the mixture right onto the paper! Bake on 325 for approximately 10 - 15 minutes depending on how crunchy you like it! Just watch it after the 10 minute mark to ensure it doesn’t burn! Once you take it out, let it cool down before pouring it into a glass container (I use a mason jar) for storage. It’s best if you store it in the fridge, but it won’t go bad if you keep it in the sealed container on your counter!



Rose Diker