Spinach Avocado Smoothie Recipe
1 cup fresh spinach
1 frozen banana
1/4 avocado
2 tablespoons water
1 teaspoon honey
Instructions
Combine yogurt, spinach, banana, avocado, water and honey in a blender. Puree until smooth.
Tuna & Avocado Wrap Recipe
1 tbsp. lemon juice
1 1/2 tbsp. olive oil
salt & pepper
2, 5 ounce cans solid white tuna in water, rinsed
1 avocado, sliced
2 scallions, sliced
2 cups mixed greens
4 10 inch wraps
Instructions
In a bowl, whisk together lemon juice, oil, and 1/2 teaspoon each salt and pepper. Toss with tuna, avocado, and scallion.
Divide greens among wraps, top with tuna salad, and roll tightly.
Almond Cherry Pepita Bars
Nonstick cooking spray
2 cups crispy brown rice cereal
1 cup raw pepitas
1 cup raw almonds, roughly chopped
1/2 cup sweetened dried cherries
2/3 cup brown rice syrup
2 tablespoons almond butter
1/2 teaspoon almond extract
1/2 teaspoon flaky sea salt
Instructions
Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
Press the mixture firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
Lemon Salmon Orzo (One Pan)
4 skinless salmon fillets, 4-6 ounces each
salt and pepper
1 Tbsp olive oil
1 bunch asparagus, trimmed and chopped into half-inch pieces
3-4 cloves garlic, minced
1 tsp each dried oregano, dried parsley, dried dill
3/4 tsp salt
black pepper
1 cup dry orzo pasta
2 cups chicken or vegetable broth
1/2 lemon, for juicing
2-3 Tbsp crumbled feta cheese
2-3 Tbsp sliced olives, optional
Instructions
Generously season both sides of your salmon with salt and pepper and set aside.
Add olive oil to your skillet and heat to medium.
Cook salmon for about 2-minutes on each side or until the outside is crisp and golden. Don't cook the salmon all the way through. It will continue cooking in the orzo later. Remove salmon from the pan and set aside.
Remove the skillet from the burner while you lower the heat to medium-low. Return to the burner after 1-2 minutes so the pan can cool down. Add garlic and stir. Cook until just fragrant, about 1-minute.
Add asparagus, herbs, salt, pepper, orzo, and chicken broth. Stir until ingredients are evenly distributed. Your orzo should be completely covered by the broth.
Add salmon fillets on top of orzo mixture. Cover, and cook for 8-12 minutes. It's done when orzo is cooked and most liquid has been absorbed.
Uncover, and test orzo for doneness. Top with freshly squeezed lemon juice once orzo is done cooking.
Turn off the heat. Let it rest uncovered over the burner for 5 minutes. Your skillet might look a bit liquidy but it will continue to set-up as it rests. If desired, plate your salmon first and give the orzo a quick stir to incorporate the juices. Sprinkle with feta cheese and olives if desired.
Baked Feta Cheese Pasta With Vegetables
1 pint cherry tomatoes
1 medium zucchini, halved and chopped
1 red bell pepper, chopped
1/2 red onion, sliced
3 cloves garlic, minced
2 Tbsp olive oil
2 tsp Italian seasoning
black pepper, to taste
1/4 tsp salt, optional
1/4 tsp crushed red pepper flakes, optional
1 block full fat feta cheese, 6-8 ounces
3/4 cup chicken or vegetable broth
1 375-gram box uncooked pasta, high protein or fiber if possible
handful torn basil leaves, optional
Position oven rack to the middle and pre-heat to 400 F.
Add tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, and spices/seasonings to your baking dish. Gently toss to coat the vegetables in oil and seasonings.
Add block of feta to the center of your baking dish, making sure it's touching the bottom of the pan and not sitting on top of any vegetables. Pour in chicken broth.
Bake uncovered for 40-50 minutes or until tomatoes have burst, vegetables are softened, and feta cheese is melted. For extra browning, increase the heat to 450 F for the last 5-10 minutes.
While that's baking, cook pasta according to package directions in heavily salted water. Drain and set aside.
Remove vegetables from the oven and immediately stir to combine. This should make a creamy looking sauce. Then, add your cooked pasta and stir again until noodles are coated, about 1-2 minutes. Top with fresh basil if desired and serve immediately.