Zucchini Pizza Bites
Cut one zucchini into 1/4 inch-thick slices. Spray with cooking spray and season with salt and pepper. Broil about 2 min on each side. Top each with a dollop of marinara sauce and shredded mozzarella, then broil until bubbly.
Garlic Parmesan Kale Chips
Heat oven to 375. Rinse two bunches of kale and dry in a salad spinner. Remove stems and chop kale roughly. Toss with olive oil plus minced garlic and salt to taste. Spread on baking sheet and bake, stirring once or twice, until crisp on edges and slightly brown, 15-20 minutes. Sprinkle with 1/4 cup parmesan.
Ultimate Superfood Salad
For the Dressing
- 1/4 cup grapeseed oil
- 1/2 cup lemon juice, fresh
- 1 tablespoon ginger, peeled and grated
- 2 teaspoons whole grain mustard
- 2 teaspoons pure maple syrup, optional
- 1/4 teaspoon salt, or to taste
For the Salad
- 2 cups dinosaur kale, tightly packed and thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 cups broccoli florets
- 2 large carrots, peeled and grated
- 1 medium red bell pepper, sliced into matchsticks
- 1/2 cup fresh parsley, chopped
- 1 cup walnuts
- 1 tablespoon sesame seeds
- Optional Topping: 2 medium avocados, diced
Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.
Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is coated.
Add the parsley, sesame seeds, and walnuts and toss again. Top with avocado if desired. May be served as an entrée salad or as a side salad to your favorite meal.
Serves: 8 | Serving Size: 1/8 of salad (does not include avocado)
Per serving: Calories: 203; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 39mg; Carbohydrates: 13g; Dietary Fiber: 6g; Sugars: 3g; Protein: 5g
Nutrition Bonus: Potassium: 580mg; Vitamin A: 137%; Vitamin C: 134%; Calcium: 13%; Iron: 10%
Banana Oat Greek Yogurt Muffins
Yields: 12 muffins
- 1 cup plain Greek yogurt
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- 1/4 cup brown sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup chocolate chips, mini or regular … try 60% cocao!
- Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners **Set aside
- Add all ingredients except for the chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
- Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for 10 minutes before removing. Store in an air-tight container for up to a week.
** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.
- 4 ripe Hass Avocados, seeded, diced and scooped from peel (about 26 oz before peeled and cored)
- 1 1/2 Tbsp. fresh lime juice
- 1/4 cup + 2 Tbsp. finely chopped red onion
- 1 large Roma tomato, seeds and pulp removed then diced
- 1 clove garlic, minced
- 2 Tbsp. chopped cilantro
- 1 – 3 pinches cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- Partially mash avocados with a fork on a cutting board or in a large bowl, pour lime juice over top and continue to mash to reach desired consistency. Transfer to a mixing bowl. Run chopped red onions under cold water (to remove harsh bite from onion), drain well and add onions to avocado mixture, along with diced tomato, garlic, cilantro, cayenne pepper and season with salt and pepper to taste, stir to combine.
- Serve with whole grain baked tortilla chips, wheat pita chips or cut veggies.