Fruit Salad 1 pint strawberries sliced 5 kiwis sliced 5 oranges peeled and diced 2 grapefruit peeled and diced 12 ounces blueberries 1 cup Mint chopped and divided 1/2 cup Orange juice (or juice from 1 large orange) 1. Add all fruit into a large serving bowl and gently mix to combine. Add in all but 2 tablespoons of chopped mint. 2. In a blender, add orange juice. 2 tablespoons chopped mint and brown sugar. Blend until smooth and refrigerator until ready to serve. 3. Pour dressing over fruit a little at a time until you have reached our desired amount, gently toss and garnish with light brown sugar and reserved mint and serve. Hummus Vegetable Snacks 1 flat bread 2 tablespoons hummus 10 slices of zucchini 30 slices of small bell peppers 1/4 red onion 1. Preheat oven to 350 degrees. 2. Place a silicone mat or a piece of parchment paper on a cookie sheet. 3. Place your flatbread on mat and then thinly spread the hummus over the entire flatbread. 4. Using a pizza cutter, cut the flatbread into 10 pieces. 5. Arrange the zucchini, peppers and onion on top of the hummus for each piece. 6. Place on the cookie sheet and bake for 10-15 minutes and then place under the broiler for 2 minutes.
Lime Chicken Soft Tacos 1 1/2 pounds skinless, boneless chicken breast meat, cubed 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce 1/4 cup shredded Monterey Jack cheese 1/4 cup salsa 1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. 2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with Garlicky Lemon Baked Tilapia 4 tilapia 2 cloves garlic, minced 1/4 tsp. red pepper flakes Juice and zest from 1/2 a lemon 1. Preheat oven to 400. Season tilapia and place on a small baking sheet. 2. Mix together garlic, red pepper flakes, lemon juice, and zest then pour over tilapia. Place lemon rounds on top and around tilapia.
Blueberry Lemon Overnight Oats 6 ounces plain Greek yogurt 2/3 cup unsweetened almond milk 2 tablespoons honey 2/3 cup rolled oats 2/3 cup blueberries 1. In a medium sized bowl whisk together the yogurt, milk, honey, and vanilla until combined. 2. Stir in oats. 3. Take two jars and spoon 1/4 of the mixture into each one. 4. Spoon 1/4 of the blueberries into each jar, then repeat the process ending with the blueberries on top. Cover the jars with lids and refrigerate overnight. Veggie Stuffed Omelets 1 teaspoon olive oil 2 tablespoons chopped red bell pepper 1 tablespoon chopped onion 1/4 cup sliced mushrooms 1 cup loosely packed fresh baby spinach leaves, rinsed 2 eggs, beaten 1 tablespoon water 1 tablespoon shredded reduced fat Cheddar cheese 1. In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl. 2. In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding. 3. Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.
Healthy Mango Sorbet 2 mangos cubed and frozen Splash of coconut milk 1. Blend or process the mango and coconut in a high speed blender or food processor. Serve immediately or smooth out in an airtight container. Store in freezer. Peanut Butter Banana Chocolate Smoothie 2 bananas frozen 1 tbsp peanut butter 1 tbsp cocoa powder 1 cup almond milk 1. Add everything to the blender and blend until completely smooth. Enjoy immediately!
Quinoa Buffalo Bites 1 cup cooked quinoa 2 large eggs 1/4 cup grated carrot 1/4 cup finely chopped celery 3 tablespoons buffalo wing sauce 1/4 cup shredded cheddar cheese 1. Preheat oven to 350 F 2. Spray 12 mini muffin tins with nonstick spray. 3. Combine all ingredients and transfer to mini muffin tins. 4. Bake for 30 to 35 minutes. 5. Immediately transfer to cooling rack. Mango Guacamole 2 medium ripe avocados, peeled and quartered 1 medium mango, peeled and chopped 1/2 cup finely chopped red onion 1/4 cup minced fresh cilantro 2 tablespoons lime juice 1 1/2 teaspoons grated lime zest 1. In a small bowl, mash avocados. Stir in the mango, onion, cilantro, jalapeno, lime juice, lime zest, salt and pepper. Serve with chips.
Easy Moroccan Chicken 1 tablespoon coconut oil 1 pound boneless skinless chicken breasts 2 large carrots, thinly sliced 1/2 yellow onion, thinly sliced 1/2 head broccoli, cut into small florets 2 tablespoons low sodium chicken broth 2 tablespoons golden raisins 2 tablespoons sliced green olives 1. Heat oil in a large stock pot over medium-high heat. 2. Add chicken and saute until cooked for seven minutes. 3. Add in the carrots and onion and cook for five minutes. 4. Add in the broccoli and saute for another 3-4 minutes. 5. Add in the broth, and continue cooking until the vegetables are cooked to your liking. 6. Stir in the raisins and olives. 7. Serve and enjoy! Shrimp Avocado Salad Salad 1/4 cup diced red onion 1/4 cup diced cucumber 1 pound shrimp cooked 1/2 avocado diced 2 sun dried tomatoes 1 clove garlic Dressing 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried dill 1. For dressing, whisk together all ingredients and set aside. 2. Place all salad ingredients into a large bowl. 3. Pour sauce over ingredients and toss to combine. 4. Store, covered, until ready to serve.
Vanilla Yogurt Pancakes with Poppy Seeds 1 medium egg 1 cup low-fat vanilla yogurt 1/4 teaspoons baking soda 1 cup all purpose flour 2 teaspoons baking powder 1 teaspoon poppy seeds 1 tablespoons sunflower oil 1. In a medium bowl, beat the egg. Add in the vanilla yogurt and mix well. Mix in the baking soda. The batter will form bubbles when the baking soda reacts with the yogurt. Mix in the flour, baking powder and poppy seeds. Mix in the oil. Let batter stand for 5 minutes. 2. Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil. 3. Drop the pancake batter by 1/4 cups. 4. When the pancakes start to bubble around the edges about 2 minutes, flip and cook for about 2 more minutes. Quinoa Fruit Salad Quinoa 1 cup quinoa 2 cups water Honey Lime Dressing Juice of 1 large lime 3 tablespoons honey 2 tablespoons finely chopped fresh mint Fruit 1 1/2 cups blueberries 1 1/2 cups sliced strawberries 1 1/2 cups chopped mango 1. Using a strainer, rinse the quinoa under cold water. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature. 2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined. 3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Serve at room temperature or