Fabulous Autumn Smoothie

Ingredients:
250 ml coconut water or regular water or milk
1/3 c vanilla yogurt
1 c spinach 
arials  from 1/2 pomegranate
1/2 c frozen blackberries
1/2 c frozen cherries
1 T Chia Seeds

Directions:
In a heavy duty blender add all of the ingredients, in the order listed. Blend well. 
Serve and enjoy!

Quinoa Pear Salad

Ingredients:

1 cup quinoa, rinsed and cooked

Sea salt

2 good handfuls (2 1/2 oz) of organic baby spinach leaves, washed, drained

1 large ripe pear, washed, stemmed and cored, cut into pieces

1/2 can chick peas, rinsed, drained

2 T fresh chopped parsley

Sea salt and fresh ground pepper, to taste

A handful of pecans, pan toasted and salted to taste

Dressing Ingredients:

3 T White Balsamic Pear Infused Vinegar

4 T Extra Virgin Olive Oil

2 T Pure Maple Syrup

Directions:

Rinse the quinoa thoroughly in a mesh strainer or fine colander. 
Click here for directions on cooking quinoa.

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff.

Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.

Just before serving, add the toasted pecans and lightly combine.

Makes four main course servings or six side dish servings.

Note: If you are making this salad ahead of time, make the quinoa, fluff, and add the dressing while it is warm. When it cools to room temperature, add in the spinach, chick peas and parsley; toss, cover and chill. Before serving add the pears, and toasted pecans.

*Original recipe from glutenfreegoddess.blogspot.com