Smoothies
Banana Berry
1 small banana
6 oz,pineapple juice
½ cup, ice
6 oz. blueberries
6 oz,raspberries or blackberries
2 tsp, honey
1 tsp
Strawberry Mango Spring Smoothie
1 cup coconut milk
1 banana, peeled, sliced, and frozen
1 mango, skinned and chunked
5 large strawberries, hulled
Summer Stone Fruit Smoothie
1/2 cup Greek yogurt
1 plum, pit removed, flesh roughly chopped
1 peach, pit removed, flesh roughly chopped
1 nectarine, pit removed, flesh roughly chopped
1/2 cup blueberries, fresh or frozen
3 Quick Yummy Meals
Spinach and Egg Omelette
Pasta with herbs and grilled eggplant
Salmon with fresh green salad
1 skinless salmon fillet, approx 100g each
3 avocados
1 cucumber
400g bag mixed salad leaves
For the dressing 4 tbsp chopped mint grated zest 1 and juice o limes 2 tsp clear honey 3 tbsp olive oil, plus a little extra for the salmon
3 avocados
1 cucumber
400g bag mixed salad leaves
For the dressing 4 tbsp chopped mint grated zest 1 and juice o limes 2 tsp clear honey 3 tbsp olive oil, plus a little extra for the salmon
Ingredients
Ingredients
1 1-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
1 pound tomatoes, halved lengthwise
Nonstick olive oil spray
8 ounces penne pasta
1/4 cup chopped fresh Italian parsley
2 tablespoons olive oil
1 large garlic clove, pressed
1 pound tomatoes, halved lengthwise
Nonstick olive oil spray
8 ounces penne pasta
1/4 cup chopped fresh Italian parsley
2 tablespoons olive oil
1 large garlic clove, pressed
Preparation
Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend.
Ingredients
2 large eggs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes
Preparation
Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
Glenn Joy Estabillo II Copyrights Reserved 2015
