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Food on my Mind....

Avocado Citrus Smoothie Ingredients ½ avocado 1 frozen banana ¼ cup plain yogurt (or non dairy yogurt) juice of half a lemon juice of half an orange ½ teaspoon agave ½ almond milk ¼ cup water pinch of salt Directions...

  • Combine all ingredients in a blender and blend well until smooth, at least 2 minutes.

Recipe provided by www.runningtothekitchen.com


Blueberry Muffin Overnight Oats

Ingredients

1/2 cup rolled oats

1/2 oat milk

6oz non dairy yogurt

1/2 tsp vanilla extract

1tsp cinnamon

1/4 cup Blueberries

1/3 cup corn flakes


Directions....

  • Combine oats, milk, yogurt, vanilla, and cinnamon to a mason jar or bowl. Shake/stir contents until well mixed. If topping with frozen fruit, add to mixture before covering and refrigerating for 4 hours or overnight. Otherwise, top with fresh fruit and flake cereal, if desired, just before eating (after refrigeration). Enjoy!

Recipe provided by www.eatthismuch.com


Cold Buster Smoothie Makes: 1 servings Prep time: 5 minutes Ingredients

1 cup chopped strawberries 1 orange 2-3 large kale leaves, stem removed ½ cup almond milk 1 tablespoon honey handful of ice Directions....

  • Combine all ingredients in a blender and blend well until smooth, at least 2 minutes.


Southwest Quinoa Cakes Makes: 6 servings Serving Size: 2 cakes & 1/4 cup salsa Active Time: 35 minutes Total Time: 1 hour Equipment: Nonstick muffin tin with 12 (1/2-cup) cups Ingredients

2 cups water 1 cup quinoa, preferably red quinoa 4 large eggs, lightly beaten 1 cup canned black beans, rinsed 3/4 cup reduced-fat cottage cheese 1/4 cup sliced scallions 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt, plus a pinch, divided 1 cup shredded pepper Jack cheese 1 14-ounce can fire-roasted diced tomatoes 1 clove garlic 1 small chipotle pepper in adobo sauce (see Tip) 1/4 cup chopped fresh cilantro 1 avocado, chopped Directions

  • Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.

  • Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.

  • Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese.

  • Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.

  • Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro to complete salsa.

  • Serve the cakes with the salsa and avocado. TIPS & NOTES Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving. Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, the