3 cups prepared green tea (use decaffeinated if desired)
1 cup apricot nectar
1 cup crushed ice
In blender or food processor, combine all ingredients and puree until smooth. Garnish with mint leaves.
Source: http://preventcancer.aicr.org/site/News2?page=NewsArticle&id=7362&news_iv_ctrl=0&abbr=dc_rc_
PREP TIME
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins
SERVES
16
INGREDIENTS
1 c. oatmeal
⅓ c. almonds, chopped
⅓ c. sweetened shredded coconut [may be optional]
1 Tbsp. ground flaxseed (optional)
½ c. nut butter (peanut or almond are both good)
¼ c. honey
1 Tbsp. chia seeds
⅓ c. dried cranberries, roughly chopped
INSTRUCTIONS
Source:
Ingredients
2 Tbsp. canola oil
1 medium onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut into bite-sized chunks (about 4 cups)
1 1/2 cups unsalted roasted peanuts
1 can (28 ounces) crushed tomatoes in juice
1 can (6 ounces) tomato paste
2 cans (4 ounces each) diced mild green chiles with liquid
4 to 6 Tbsp. chili powder, to taste
1 Tbsp. ground cumin, to taste
1 Tbsp. sugar
Salt and freshly ground pepper, to taste
Makes 10 servings
Per Serving: 385 calories, 15 g fat (2 g saturated fat), 55 g carbohydrate, 11 g protein, 8 g dietary fiber, 409 mg sodium.
Prep Time:15 minutes Cook time:30 minutes
Directions
In a large, heavy pot, heat the canola oil over medium heat. Add the onion, carrots, and bell peppers and sauté, stirring occasionally, for about 8 minutes, until vegetables are golden. Add the garlic and sauté stirring constantly for 30 seconds, until fragrant. Stir in the sweet potatoes, peanuts, tomatoes and juice, tomato paste, chiles and their liquid, chili powder, cumin and sugar.
Bring to a boil, then reduce the heat to low immediately and simmer gently, stirring occasionally, for 15 to 25 minutes until the sweet potatoes are just tender. Halfway through the cooking process, adjust the seasonings, adding more chili powder and cumin, if desired. Season to taste with salt and pepper and serve.
Source: http://www.aicr.org/health-e-recipes/2016/sweet-potato-chili-with-peanuts.html
I saw this awesome but simple dessert recipe! Try it out and good luck!
Prep time 15 mins Total time 15 mins Serves 4
Ingredients
2 bananas
½ cup / 70gr highquality dark chocolate, melted
1 cup / 100gr chopped pistachio
Instructions
1. Peel the bananas and stick a toothpick at both ends, so it’s easier to hold them while you cover them with
chocolate.
2. Cover the bananas with melted chocolate, then sprinkle with chopped pistachios.
3. Put them in the freezer for a couple of minutes, to allow the chocolate to set.
4. Once the chocolate is hard enough, cut the bananas into bitesized sushi pieces with a sharp knife.
5. Serve on their own or with extra melted chocolate for dipping. Enjoy!
Recipe by The Petite Cook at http://www.thepetitecook.com/pistachio¬chocolate¬banana¬sushi/
Ingredients:
4 (3ounce) skinless, boneless salmon fillets
1 teaspoon lemon zest
1 pound strawberries, diced
2 kiwifruits, peeled and diced
1 cucumber, diced
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice, divided
1 pound baby spinach leaves, rinsed but not dried
Method:
Preheat the oven to 350°F. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15 to 18 minutes or until cooked through.
Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside. Heat a large, highsided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa and serve.
Nutritional Info:
Per Serving: 240 calories (50 from fat), 6g total fat, 1g saturated fat, 45mg cholesterol, 220mg sodium, 29g carbohydrates, (9 g dietary fiber, 10g sugar), 21g protein.
Source: http://www.wholefoodsmarket.com/recipe/baked-salmon-spinach-and-strawberry-salsa
Ingredients:
1 head cauliflower, broken into small florets
2 tablespoons extravirgin olive oil
1/2 teaspoon fine sea salt
1/4 cup pitted black Kalamata olives, quartered
3 tablespoons plain dry whole wheat bread crumbs
1/4 teaspoon freshly ground black pepper
Method:
Preheat the oven to 425°F. Place cauliflower on a large rimmed baking sheet, drizzle with oil, sprinkle with salt and toss. Roast, stirring once, until cauliflower is browned and tender, 20 to 25 minutes. Transfer to a large bowl.
Meanwhile, place olives, bread crumbs and pepper in small heavy skillet and set over medium heat. Cook, shaking the pan frequently, until bread crumbs are lightly browned, about 5 minutes. Sprinkle bread crumb mixture over cauliflower and serve.
Nutritional Info:
Serves: 6. Per Serving: 100 calories (60 from fat), 6g total fat, 1g saturated fat, 320mg sodium, 8g carbohydrates, (2g dietary fiber, 2g sugar), 2g protein.
Source: http://www.wholefoodsmarket.com/recipe/roasted-cauliflower-black-olives-and-bread-crumbs
I’ve made a couple of versions of this colorful and tasteful salad. First, was at a work potluck and the second was for my family. It’s a quick prep and will be sure to be loved by your guests.
Total Prep Time: 10 minutes
Serves 6-8 (as a side)
INGREDIENTS
10 oz fresh spinach [You may also replace with arugula]
2 ripe, yet firm, pears, sliced [You may also replace with red apples]
1/2 cup walnuts, chopped [You may also replace with almond slices]
1/2 cup crumbled feta [You may also replace with goat cheese]
1/4 cup pomegranate arils (seeds) [I used 1 whole pomegranate]
1/2 cup orange juice (optional)
Salad dressing of choice (example: balsamic vinaigrette)
[The salad dressing I used was a combination of balsamic vinaigrette and olive oil. I made approximately 1/4 cup balsamic vinaigrette to approximately 1/8 cup olive oil. I stirred together and added to the salad. Remember that the pomegranate will have its own juice if you’re seeding the pomegranate yourself.]
Tip: Dip the pear slices in the orange juice to prevent them from browning. This allows you to prepare the entire salad ahead of time and keep it looking fresh. If you will be serving immediately, you can skip the orange juice.
INSTRUCTIONS
Place the spinach, walnuts, pomegranates and feta in a large salad bowl. If preparing ahead of time, dip each pear slice into a small bowl of orange juice and then add to the salad bowl; otherwise, add the pears with the other ingredients. You can arrange the salad by layers or toss it all together.
Drizzle with salad dressing just before serving.
ENJOY!!!
Source: https://www.coffeeandcrayons.net/blog/2015/11/19/spinach-pear-and-feta-salad-with-walnuts-and-pomegranate-arils
Directions
Source: http://www.cookingclassy.com/one-pan-autumn-chicken-dinner/
The holidays can be full of treats and booze. Not everyone prefers an alcoholic beverage or perhaps you’re looking to give your liver a break. Here’s a recipe for a non-alcoholic beverage to help you celebrate the holidays. Feel free to customize the recipe to your liking!
Prep time: 5min Total Time: 5min Servings: 12
Ingredients
2 cups pear juice
Juice of 1 lemon
1/2 cup sugar
2 liters ginger ale
Sliced fresh pear
Directions
1. Pour pear juice into large punch bowl.
2. Add lemon juice.
3. Stir in sugar.
4. Mix in ginger ale and top with fresh sliced pear.
Source http://www.tablespoon.com/recipes/sparkling-pear-punch/76982ce0-8e5c-41aa-b092-d5ff6638a4fe?esrc=18534&utm_medium=cpc&utm
PREP TIME: 10 mins COOK TIME: 40 mins
TOTAL TIME: 50 mins SERVES: 8
INGREDIENTS
1 Tbsp olive oil
1 yellow onion
4 cloves garlic
3 carrots
3 ribs celery
15oz. can kidney beans
15oz. can fire roasted diced tomatoes
½ tsp dried basil
1 tsp dried oregano
½ tsp smoked paprika
Freshly cracked pepper
1 cup uncooked quinoa
4 cups vegetable broth
2 cups water
¼ lb. frozen spinach
INSTRUCTIONS
1. Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.
2. While the garlic and onion are cooking, wash and peel the carrots, then slice into ¼-inch thick rounds. Wash the celery and slice into ¼-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about 5 minutes).
3. While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes (with juices), basil, oregano, smoked paprika, and some freshly cracked pepper (about 20 cranks of a pepper mill) to the pot.
4. Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes (make sure it’s simmering the entire time, turning the heat up just slightly if it stops).
5. After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in ¼ lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.
Recipe by Budget Bytes at http://www.budgetbytes.com/2016/09/garden¬vegetable¬quinoa¬soup/