We know that making meals that TASTE GOOD and are GOOD FOR YOU - isn't always an easy task. Here are a few of our favorite recipes that your whole family will enjoy. Check back often as we continue to add new goodies - and remember to follow us on face book where we share every tasty morsel!
Green Monster Smoothie
- 3/4 cup frozen strawberries or blueberries
- 1/2 cup cucumber, peeled and sliced
- 1 large frozen banana, broken into pieces
- 1 1/2 cup vanilla almond milk (or alternate milk)
- 1 1/2 cups kale, loosely packed, stems removed (you can also use spinach)
- Large handful of spinach
Instructions
- Add the almond milk to a high-power blender and toss the banana pieces and kale in. Blend on high. Add the strawberries and cucumber. Blend again until smooth. Add in more almond milk and/or ice for desired consistency.
Bran Flax Muffins
1-1/2 Cups Bob’s Red Mill Unbleached White Flour
¾ cup Bob’s Red Mill Flaxseed Meal
¾ cup Bob’s Red Mill Oat Bran
1 cup Brown Sugar
2tsp Baking Soda
1 tsp Baking Powder
2tsp Cinnamon
1-1/2 cups finely shredded carrots
2 peeled and shredded Apples
½ cup raisins
1 cup chopped nuts, (optional)
¾ cup milk
2 beaten eggs
1tsp vanilla
Mix together flour, flaxseed meal, oat bran, bran sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX. Fill muffin cups ¾ full.
Bake at 350 for 15-20 minutes.
Yield: 15 medium muffins.
STUFFED PEPPERS
Ingredients
- 4 large red bell peppers
- 1 pound ground chuck
- 1 medium onion, chopped
- Tops and bottoms of the peppers, chopped
- 2 garlic cloves, minced
- 2 teaspoons Oregano
- 1 cup cooked rice
- 1/2 cup sour cream or Greek Yogurt
- 8 oz. tomato sauce
- 1 tablespoon soy sauce
- hot water
Directions
Preheat oven to 350 degrees F.
Start by cutting the tops of the peppers of (and a little of the bottoms if they won’t stand up on their own). Remove the seeds and ribs inside the peppers.
Using a hot skillet, sauté the ground beef, onion, garlic, and oregano (or other favorite seasoning together. Sauté until onions become translucent, (clear) and meat is brown. Drain the fat off. Add the rice, sour cream, tomato sauce and soy sauce. Mix well and stuff the mixture into the peppers, top with Parmesan cheese. Pour a little water into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil (tent it if you can so that the cheese doesn’t stick and bake for about an hour. You can remove the foil at about 50 mins if you want to brown the top a bit.
Let this mixture cool before stuffing the peppers if you are not planning on cooking them right away.
Natural Peanut Butter Smoothie (240 calories)
1 cup orange Juice
1 cup soy milk
2 tbs. natural crunchy peanut butter
2 tbs flaxseed oil
2 scoops of whey protein
1/2 tsp. vanilla extract 1 cup ice
Combine ingredients in blender. Cover and blend at high speed until rich and creamy. Keep refrigerated until served. Source: Chris Johnson
Quick Chicken Chili (Calories 292, severs 6-8)
1 pound cooked boneless, skinless chicken breast cubed
1- 15oz jar great northern beans, rinsed and drained
1- 12oz. jar salsa
sea salt and freshly ground black pepper to taste.
Combine all ingredients in a large saucepan. Heat thoroughly. Fast and easy.
Source: Chris Johnson
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