Cherry-Mocha Smoothie

Ingredients

1. 1 cup frozen unsweetened pitted dark sweet cherries
2. 1 cup unsweetened chocolate almond milk
3. 5.3 to 6-ounce carton vanilla fat-free Greek yogurt
4. ½ medium banana (see Tip)
5. 2 tablespoons unsweetened cocoa powder
6. 2 tablespoons almond butter
7. 1 teaspoon instant espresso coffee powder
8. 1 teaspoon vanilla
9. 2 cups ice cubes
10. 1 tablespoon Dark chocolate shavings, chocolate-covered espresso beans

Directions

1. In a blender combine the cherries, almond milk, Greek yogurt, banana, cocoa powder, almond butter, espresso coffee powder and vanilla. 
2. Cover and blend until smooth. 
3. Add ice cubes; cover and blend until smooth. 
4. Pour into glasses and if desired, top with chocolate shavings, chocolate-covered espresso beans and/or additional banana slices

smoothie

No-Sugar-Added Raspberry Iced Tea

Ingredients

1. 7 cups water, divided
2. 6 black tea bags
3. 3 cups fresh raspberries, plus more for garnish
4. 2 tablespoons fresh lemon juice
5. Ice cubes
6. Lemon slices for garnish (optional)

Directions

1. Place 4 cups water in a medium saucepan over high heat; bring to a boil, uncovered. Remove from heat. Add tea bags and steep for 5 minutes. Remove the tea bags, lightly pressing the liquid out of the bags; discard the tea bags. Let the tea cool at room temperature for 10 to 15 minutes.
2. Meanwhile, combine raspberries and the remaining 3 cups water in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat; use a fork to smash any remaining whole raspberries. (Alternatively, process with an immersion blender until the raspberries are pureed, about 30 seconds.) Pour through a fine-mesh strainer into a medium bowl; discard solids.
3. Transfer the cooled tea to a pitcher; stir in the raspberry liquid and lemon juice. Refrigerate until completely chilled, at least 1 hour or up to 8 hours.
4. To serve, fill 8 (16-ounce) glasses with ice and add about 3/4 cup tea to each. Garnish with lemon slices and additional raspberries, if desired.

recipe

Coconut-Mango Oats

 

Ingredients

1. 1 cup unsweetened oat milk
2. ½ cup quick oats
3. ⅛ teaspoon salt
4. 1 tablespoon toasted unsweetened shredded coconut, divided
5. 1 teaspoon packed brown sugar
6. ¼ teaspoon vanilla extract
7. ¼ cup diced ripe mango, fresh or frozen
8. ½ teaspoon chia seeds

Directions

1. Bring oat milk to a boil in a small pot over high heat. 
2. Reduce heat to medium. 
3. Stir in oats and salt; cook, stirring occasionally, until most of the liquid is absorbed and the bubbles from the oat milk become smaller, 1 to 2 minutes. 
4. Remove from heat and stir in 1 1/2 teaspoons coconut, brown sugar and vanilla; transfer to a serving bowl. 
5. Top with mango, the remaining 1 1/2 teaspoons coconut and chia seeds.

vegetable

Feta, Egg & Spinach Breakfast Taco

Ingredients

1. 1 teaspoon avocado oil or canola oil
2. 1 corn tortilla
3. 1 cup lightly packed baby spinach
4. 1 large egg
5. 2 tablespoons crumbled feta cheese
6. Hot sauce for garnish (optional)

Directions

1. Heat oil in a small nonstick skillet over medium heat. 
2. Cook tortilla, flipping once, until softened, about 1 minute total; transfer to a plate. 
3. Add spinach to the pan; cook, stirring, until just barely wilted, about 1 minute. 
4. Transfer to the tortilla. Sprinkle feta in an egg-sized circle in the pan, leaving an open spot in the center.
5. Break egg into the feta. Cover and cook until the egg is done to your liking, about 2 minutes for over easy. 
6. Transfer to the spinach and drizzle with hot sauce, if desired.

vegetable

Spiced Couscous-Stuffed Peppers

Ingredients

1. Olive oil for coating
2. 1/2 cup brown lentils, rinsed and drained
3. 1/2 cup fine couscous
4. 1/2 teaspoon salt, divided
5. 1 (7-ounce) jar oil-packed julienned sun-dried tomatoes, oil reserved
6. 1/2 cup slivered almonds
7. 1/3 cup crumbled feta cheese
8. 4 green onions (whites and greens), chopped
9. 2 cloves garlic, minced
10. 1 teaspoon ground cumin
11. 1 teaspoon dried thyme
12. 1/2 teaspoon ground pepper, divided
13. 4 bell peppers, halved lengthwise and seeded

Directions

1. Preheat the oven to 375°F. Coat a 9-by-13-inch baking dish with oil.
2. In a large saucepan, bring 1 1/2 cups of water to a boil over high heat. Add the lentils and return to a boil. Reduce the heat to medium-low, cover the saucepan with a lid, and cook for 15 minutes.
3. Add the couscous and 1/4 teaspoon of the salt to the lentils, cover the saucepan once more, and cook, allowing the couscous to absorb all of the remaining liquid and become plump, about 10 minutes. Remove the saucepan from the heat and rest, covered, for 5 minutes longer. Fluff the mixture with a fork.
4. Add the tomatoes and 2 tablespoons of the reserved tomato oil along with the almonds, feta, green onions, garlic, cumin, thyme, the remaining 1/4 teaspoon of salt, and the pepper. Using the fork, stir to combine.
5. Arrange the bell peppers cut-side up in the prepared baking dish. It’s OK if they look crowded—the peppers will shrink as they roast. Divide the lentil-couscous stuffing between the 8 bell-pepper boats.
6. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake the peppers, uncovered, until tender, 10 to 15 minutes longer.

vegetable