Biography Source Gooogle.com
HYDRATING CHERRY SMOOTHIE
Ingredients:
1 cup pitted cherries
1/2 cup coconut water
1/2 small cucumber, peeled and seeded
1/4 small avocado, peeled and pitted
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Method:
Combine cherries, coconut water, cucumber and avocado in a blender and blend until smooth. Pour into a tall glass.
Nutritional Info:
Per Serving:210 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 130mg sodium, 35g carbohydrate (8g dietary fiber, 24g sugar), 4g protein
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
ORANGE-CRANBERRY SAUCE
Ingredients:
3/4 cup sugar
1/2 cup orange juice
1 (12-ounce) package fresh or frozen cranberries
1 tablespoon grated orange zest or orange peel cut into very thin strips (no white part)
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Method:
Combine sugar, 1/2 cup water and orange juice in a medium saucepan. Bring to a boil and add cranberries. Return to a boil. Reduce heat and boil gently 10 minutes, stirring occasionally. Stir in orange zest or peel, cover and cool completely at room temperature. Refrigerate until serving time.
Nutritional Info:
Per Serving:90 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 23g carbohydrate (1g dietary fiber, 21g sugar), 0g protein
GRILLED VEGETABLE PANZANELLA
Ingredients:
1 demi whole wheat baguette (about 6 inches long), cut into 1/2-inch slices
1 medium zucchini, cut into 1/4-inch rounds
1 medium yellow summer squash, cut into 1/4-inch rounds
1 red bell pepper, quartered
1 pint cherry tomatoes, halved, divided
2 tablespoons white balsamic vinegar
2 cloves garlic
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves
1/4 cup fresh basil leaves, thinly sliced, plus more for garnish
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Method:
Prepare a grill or grill pan for high heat cooking. Grill bread, zucchini, squash and bell pepper about 5 minutes. Flip and grill on the second side until vegetables are tender and bread is toasted, about 5 minutes more. Remove from the grill and keep warm.
Combine half of the tomatoes with vinegar, garlic, oregano, thyme and basil in a blender or food processor and purée until a smooth dressing forms.
Cut bread, zucchini, squash and bell pepper into bite-size pieces. Place in a medium bowl and add remaining tomatoes and dressing. Toss well to combine. Let sit for at least 30 minutes (and up to 2 hours) before serving. Garnish with more basil and serve.
Nutritional Info:
Per Serving:180 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 320mg sodium, 36g carbohydrate (4g dietary fiber, 6g sugar), 6g protein
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