TO ATTRACT MONARCH BUTTERFLIES

this popular plant covered in pure white flowers from its edges to its center from early to late spring. For a dramatic effect plant them in masses and watch the butterflies be drawn in as if to magnets.

Bronze Carpet Stonecrop needs little water once established. This beautiful trailing succulent forms a lush, ground-hugging mat with dainty pink flower stalks rising above the bronze-red foliage. Useful in borders, rock gardens and containers, it’s a good contrast to greenor gray-leaved plants.

Easy Elegance roses are for new gardeners who fear that roses are hard to grow. Elegance roses flower steadily all season, so there is always a show of colors to enjoy. Include astonishingly clean, disease-resistant foliage and a perfectly round form, and you have dependable, easy-care roses.

Miss Huff lantana is the cold-hardiest lantana yet, with established clumps known to survive temperatures as low as 0°F. It’s an excellent choice for blistering hot locations, along hillsides and in patio containers. Showy orange and pink flowers cycle throughout the warm season.

Mango Shout Out Red

Hot Poker has striking mango-orange flowers that bloom continuously summer into fall. This drought tolerant plant attracts butterflies and adds magnificent color to mixed beds and mass plantings.

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6-8 oz Sweet potato

4 oz Pulled pork

2 tbs Avocado Oil

2 Eggs

1 tsp Chipotle powder

1 tbs Liquid aminos

1 tbs Apple cider vinegar

Pink salt

Black pepper

Pulled Pork + Sweet Potato Hash

by Bailey Zygutis, Nutritionist, Vitruvian Fitness

This healthy, hearty breakfast is packed with protein, good fats and complex carbs that will keep you feeling satisfied and energized all morning long!

1

In medium-high skillet, heat oil.

2Dice sweet potatoes into ¼-inch chunks and add to pan. Cover. Cook 8-10 minutes, or until potatoes have browned, stirring occasionally.

3

In a small bowl, combine pulled pork, liquid aminos, apple cider vinegar and chipotle powder.

4Add to pan, heating meat with potatoes for approximately 2 minutes.

5Season to taste with salt and pepper.

6Plate hash, then use the same pan to fry two eggs. Cook as desired, add to hash.

Serves 2 | Time to Table 20 mins

Chicken

Zucchini Boats

Not only are these keto, chock full of cheese and easy to make, they are so delicious your family will ask for them again and again. For an even quicker dinner, grab a rotisserie chicken on the way home.

If you can’t find fontina cheese, just use your favorite cheese that melts well like cheddar or Swiss.

3 med Zucchinis, cut in half lengthwise

1 tbs Olive oil

2 cups Cooked chicken, shredded

2 cups Tomato sauce, sugar-free

1 cup Mozzarella and fontina cheese, shredded

¼ tsp Salt and pepper

1 tbs Fresh basil, chopped

1

Preheat the oven to 350˚F.

2Use a spoon or melon baller to remove the flesh from the zucchini halves. Chop the zucchini flesh and set aside in a bowl.

3Spread ½ cup of tomato sauce into a 9”×13” casserole. Line zucchini boats into casserole dish face up.

4Add olive oil, chicken and chopped zucchini insides to a large skillet. Over medium heat, sauté until the chopped zucchini is soft, about 3-5 minutes. To the skillet, stir in 1 cup of tomato sauce and salt and pepper.

5Fill the zucchini boats with the chicken mixture evenly. Pour remaining ½ cup tomato sauce over the zucchini boats and cover the dish with aluminum foil.

6Bake for about 40 minutes. Take the dish out of the oven and remove foil. Then add shredded cheese evenly over the boats. Bake for about 5 minutes until cheese is melted.

7Garnish with chopped basil and serve.

Serves 3-4 | Time to Table 60 mins

1 ½ lbs Sirloin steak, cut into 1-inch cubes

1 tbs Olive oil

½ tsp Kosher salt and pepper, for seasoning

1 tsp Garlic powder

1 tsp Paprika

2 med Red bell peppers, cut into 1-inch cubes

2 med Red onions, cut into 1-inch cubes

2 med Sweet onions, cut into 1-inch cubes

2 lg Zucchini, cut into 1-inch cubes

1 cup Parsley, chopped

1 lg Lemon, juiced

1 clove Fresh garlic

½ tsp Red pepper flakes

½ tsp Dried oregano

2 tbsp Champagne vinegar

½ small Shallot

¼ cup Olive oil