Here's another no-ice-needed smoothie. This one is made with vanilla yogurt, frozen pineapples, strawberries, and peaches, and fresh apples, strawberries, and raspberries.
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This is my FAVORITE potato salad. Red skin potatoes that are tender, but firm, with cooked green beans and deliciously roasted sweet cubanelle peppers, coated in a tangy yogurt and mustard dressing - yummm. You don't need mayonnaise to make a really great potato salad, just some plain fat free yogurt, mustard, vinegar, and tasty seasonings. Give this one a try!
Balsamic Roasted Asparagus is a super easy side dish that you can enjoy with any meal. Roasting enhances the natural sweetness of the asparagus, and the balsamic vinegar provides a nice tang.
Here's another no-ice-needed smoothie. This one is made with vanilla yogurt, frozen pineapples, strawberries, and peaches, and fresh apples, strawberries, and raspberries.
Fun fact: One large orange can provide 100% of the daily recommended intake of vitamin C. Get your daily dose with this refreshing Peach-Orange Smoothie! It's a combination of citrus and sweet fruit flavors, and makes for a great snack or a quick, on-the-go breakfast.
I've been loving yogurt and fruit smoothies lately! They're a great way to boost your intake of probiotics (which help improve digestion) and antioxidants. Strawberries are deliciously in season, so today I made a Strawberry Banana Smoothie. It’s so easy – you only need 3 ingredients! Read on to see the recipe.
A fruit and yogurt smoothie makes a delicious, healthy breakfast or afternoon snack. This one has just 3 ingredients, and you don’t even need to add ice since we’re using frozen fruit. Frozen fruit is perfect for smoothies because it’s often cheaper than fresh, and it’s readily available all year round.
Buffalo Cauliflower Bites are a great substitution for buffalo wings! I think it’s always nice to have a light appetizer to offer guests, especially if there are a lot of other high-calorie foods being served. Make this for game day, a casual gathering, or a weeknight dinner - it’s the perfect anytime-appetizer.
A generous portion of this hearty barley and vegetable soup is a satisfying one-pot meal. Barley is high in fiber, it helps in lowering cholesterol and keeping blood sugar levels balanced, and it’s a great source of iron, folate, selenium, phosphorus, and magnesium. This soup is a powerhouse of nutrients, plus it’s fat-free and vegetarian, as long as you swap out the beef broth for vegetable broth. Mushrooms naturally pair well with the nutty flavor of barley, so it’s no wonder that this soup has such a depth and complexity of flavor. It’s the perfect winter soup, so now is the best time to make it!
Use leftover rice and canned (or rotisserie) chicken to make this heartwarming pot of soup. Throw in a variety of chopped fresh veggies and you’ve got a complete, balanced and healthy starter or main dish.
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