One of my favorite ways is healthy eating is drinking smoothies. They make a wonderful dessert. They can definitely satisfy a sweet tooth. Here is the Recipe for a Banana Shake. A wonderful woman made this for us at Recipe Group and it was delicious.
Banana Shake (for one person)1 frozen banana (usually a banana that is pretty ripe)
1/4 cup yogurt
1/4 cup milk
crushed ice
honey to sweeten if desired.
Blend all the ingredients up and enjoy!
10 Minute Taco Salad
1 can black beans(drained and rinsed)
8 oz sour cream
1 cup shredded cheese
chopped lettuce , tomato, and cucumber, sliced olives, avocado
corn chips or tortilla chips
Mix vegetables, cheese, and sour cream together. Just before serving add corn chips or tortilla chips
Greek Summer Salad
Ingredients
A. 2 Cucumbers (pealed, seeded, diced into 1/2 inch cubes)
B. 1 package Cherry tomatoes (cut them in half, it looks nice)
C. 1/2 red onion chopped
D. 1 small can sliced black olives (drained)
E. Juice of one Lemon
F. 2 tbsp Extra Virgin
Olive Oil
G. 2 tsp Oregano
H. 1 tsp Garlic Powder
I. Salt and pepper to
taste
J. Crumbled Feta to taste ( if you like sometimes you can find
Lemon Oregano Feta)
Take A,B,C,D ingredients and combine in serving bowl
Take E,F,G,H and whisk in separate bowl
Mix vinaigrette in with veggies
Add salt and pepper to taste
This can be made the night before and refrigerated
The longer it marinates the better it tastes
Just before serving mix in Feta
Mango Quinoa Salad
Recipe adapted from Ali Vincent
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Peanut Butter Hummus
2-15oz can chickpeas
1 garlic clove, peeled
3-5 T olive oil
1/3 cup peanut butter
2 t. kosher salt
2 t. cumin
1/4-1/3 cup plain greek yogurt
1 t. smoked paprika
2 T. chopped peanuts, optional
Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 T olive oil, peanut butter, salt, and cumin into a food processor and puree.
Mango Quinoa Salad
Recipe adapted from Ali Vincent
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Peanut Butter Hummus
2-15oz can chickpeas
1 garlic clove, peeled
3-5 T olive oil
1/3 cup peanut butter
2 t. kosher salt
2 t. cumin
1/4-1/3 cup plain greek yogurt
1 t. smoked paprika
2 T. chopped peanuts, optional
Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 T olive oil, peanut butter, salt, and cumin into a food processor and puree.
