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Dopamine-friendly July Fourth Sides July 02, 2017

Dopamine-friendly July Fourth Sides

Looking for dopamine-boosting sides for your Fourth of July BBQ?  We've got a few recipes for you.  Remember to pair these with a protein like fish, chicken or a lean meat and you've got the perfect—and healthy—menu for your Fourth of July celebration.

Broccoli salad with almonds and cranberry

Ingredients

  • 1/4 cup finely chopped red onion
  • 1/3 cup olive oil
  • 3 tablespoons 2% reduced-fat Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup reduced-sugar dried cranberries
  • 4 center-cut bacon slices, cooked and crumbled

Directions

  • Soak red onion in cold water for 5 minutes; drain.
  • Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk.
  • Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

 

Watermelon, tomato and feta salad

Ingredients

  • 4 to 6 large tomatoes, cut into 1 1/4-inch cubes
  • 1 small seedless watermelon, cut into 1 1/4-inch cubes
  • 1 teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup feta cheese, torn into large crumbles

Directions

  • Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
  • Whisk together the oil and vinegar and season with salt and pepper to taste.
  • Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Classic deviled eggs

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise (can substitute with avocado for a healthier version)
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish

Directions

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.
  • Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
  • Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
  • Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  • Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.
  • Sprinkle with paprika and serve.

Happy Fourth from all of us at Sanus Biotech!

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