.jpg)
1 large eggplant
3 tablespoons olive oil
1 mozzarella cheese ball, cut into 8 slices
2 plum tomatoes, each cut into 4 slices
8 large basil leaves
Salt and black pepper
Balsamic vinegar for drizzling (optional)
Cut the eggplant lengthways to make 10 thin slices, discard the two outermost slices. Sprinkle the slices with salt and leave for 20 minutes. Rise and pat dry with paper towels. This process helps get rid of the bitter taste.
Place the eggplant slices on a non stick baking try and brush with olive oil. Place under a hot grill for approximately 10 minutes or until golden and tender. Turn once halfway through grilling.
Remove the eggplant slices from grill but leave in baking tray. Place one slice of mozzarella, tomato and basil leaf in the center of each eggplant slice. Fold each end of the eggplant slice over towards the middle. Grill the slices seam side down for approximately 2 minutes or until heated through and mozzarella begins to melt. Drizzle with a little balsamic vinegar if using and serve.
* Low GI, Sommersize Plan, Atkins
Kid Approved Meals Weekly Breakfast and Lunch Menus Moms and Kids Love!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, May 18, 2007
Whole Wheat Spaghetti & Orange Brandy Chicken
This recipe takes about 30 minutes to make including prep time but it’s definitely worth it. It’s best with orange brandy but if you don’t have this white wine works great too. You can also use chicken breasts instead of chicken thighs if you prefer.
5 tablespoons olive oil
4 Pieces of chicken thighs or chicken breast
½ cup orange brandy or white wine (brandy is excellent in this recipe)
2 tablespoons plain flour
1 cup orange juice
2 zucchinis cut into matchstick strips
1 red bell pepper, deseeded and cut into strips
2/3 cup ricotta cheese
2 oranges peeled, deseeded and cut into segments
Rind of one orange
Cooked whole wheat spaghetti for four
Salt and pepper to taste
Heat the olive oil in a non stick frying pan and add the chicken. Cook until golden brown on the outside. Lower the heat and add the orange brandy, cook for 3 minutes. Sprinkle over the flour and cook for a further 2 minutes. Then add the orange juice, zucchini, bell peppers and salt and season with a little salt and pepper. Simmer over low heat for approximately 15 to 20 minutes or until chicken is cooked through and liquid has thickened.
While the chicken is cooking, bring a large pot of water to boil and cook the whole wheat spaghetti according to package instructions. Drain and transfer to a serving dish. Slightly drizzle spaghetti with a little olive oil and set aside.
During the last 5 minutes of cooking the chicken, add the orange segments, orange rind and the ricotta cheese to the pan and cook on the lowest heat for 3 minutes. Do not bring to a boil.
Serve the chicken and sauce over the pasta and garnish with parsley.
*Low GI - Serves 4
5 tablespoons olive oil
4 Pieces of chicken thighs or chicken breast
½ cup orange brandy or white wine (brandy is excellent in this recipe)
2 tablespoons plain flour
1 cup orange juice
2 zucchinis cut into matchstick strips
1 red bell pepper, deseeded and cut into strips
2/3 cup ricotta cheese
2 oranges peeled, deseeded and cut into segments
Rind of one orange
Cooked whole wheat spaghetti for four
Salt and pepper to taste
Heat the olive oil in a non stick frying pan and add the chicken. Cook until golden brown on the outside. Lower the heat and add the orange brandy, cook for 3 minutes. Sprinkle over the flour and cook for a further 2 minutes. Then add the orange juice, zucchini, bell peppers and salt and season with a little salt and pepper. Simmer over low heat for approximately 15 to 20 minutes or until chicken is cooked through and liquid has thickened.
While the chicken is cooking, bring a large pot of water to boil and cook the whole wheat spaghetti according to package instructions. Drain and transfer to a serving dish. Slightly drizzle spaghetti with a little olive oil and set aside.
During the last 5 minutes of cooking the chicken, add the orange segments, orange rind and the ricotta cheese to the pan and cook on the lowest heat for 3 minutes. Do not bring to a boil.
Serve the chicken and sauce over the pasta and garnish with parsley.
*Low GI - Serves 4
Thursday, May 17, 2007
Homemade Hummus With Roasted Vegetables Wrap
For the Hummus:
1 can chickpeas, drained and rinsed
1 garlic clove
2 tablespoons Greek natural yogurt
Juice of one lemon
Pinch of paprika
Salt and pepper to taste (optional)
Place the chickpeas, garlic, yogurt, lemon juice and paprika in the blender or food processor and mix on high until smooth. Transfer mixture to a bowl and season with salt and pepper if desired.
For the Roasted Vegetables:
1 Eggplant, sliced
2 zucchinis, cut into matchstick strips
1 red pepper, cored, deseeded and sliced
1 red onion, peeled and sliced
1 tablespoon olive oil
Flour tortillas to serve
Place all the vegetables in a non stick roasting tray and drizzle with the olive oil. Bake in a preheated oven at 350F for approximately 45 minutes or until tender and roasted.
Warm the tortilla wraps according to package instructions, then spread with hummus and fill with roasted vegetables, wrap and serve.
* Low GI
1 can chickpeas, drained and rinsed
1 garlic clove
2 tablespoons Greek natural yogurt
Juice of one lemon
Pinch of paprika
Salt and pepper to taste (optional)
Place the chickpeas, garlic, yogurt, lemon juice and paprika in the blender or food processor and mix on high until smooth. Transfer mixture to a bowl and season with salt and pepper if desired.
For the Roasted Vegetables:
1 Eggplant, sliced
2 zucchinis, cut into matchstick strips
1 red pepper, cored, deseeded and sliced
1 red onion, peeled and sliced
1 tablespoon olive oil
Flour tortillas to serve
Place all the vegetables in a non stick roasting tray and drizzle with the olive oil. Bake in a preheated oven at 350F for approximately 45 minutes or until tender and roasted.
Warm the tortilla wraps according to package instructions, then spread with hummus and fill with roasted vegetables, wrap and serve.
* Low GI
Grilled Herb Chicken & Baked Sweet Potatoes
4 sweet potatoes
4 boneless skinless chicken breasts
6 tablespoons of dried mixed herbs (you can use a ready mixture or mix oregano, parsley, cilantro, etc.)
1 garlic clove
2 teaspoons clear honey
1 teaspoon Dijon mustard
1 tablespoon olive oil
4 tablespoons light cream cheese
Pepper
Wash the sweet potatoes and place on a baking tray. Bake in a preheated oven at 350F for approximately 1 to 1 ½ hours or until tender.
Cut three slashes on each chicken breast (making sure not to cut all the way through). Place the herbs, garlic, honey, mustard and olive oil in a blender or food processor and mix until smooth. Rub this mixture over the chicken. Cover and let sit in the refrigerator for at least 20 to 30 minutes. If possible leave a little longer so the flavors can really sink in.
Heat a non stick frying pay lightly greased with a little olive oil or non stick spray and cool chicken for approximately 5 minutes on each side or until gold and cooked through.
Cut the sweet potatoes open (just as you would a baked potato) and spoon in a little cream cheese and pepper onto each potato, serve with chicken.
*Low GI
4 boneless skinless chicken breasts
6 tablespoons of dried mixed herbs (you can use a ready mixture or mix oregano, parsley, cilantro, etc.)
1 garlic clove
2 teaspoons clear honey
1 teaspoon Dijon mustard
1 tablespoon olive oil
4 tablespoons light cream cheese
Pepper
Wash the sweet potatoes and place on a baking tray. Bake in a preheated oven at 350F for approximately 1 to 1 ½ hours or until tender.
Cut three slashes on each chicken breast (making sure not to cut all the way through). Place the herbs, garlic, honey, mustard and olive oil in a blender or food processor and mix until smooth. Rub this mixture over the chicken. Cover and let sit in the refrigerator for at least 20 to 30 minutes. If possible leave a little longer so the flavors can really sink in.
Heat a non stick frying pay lightly greased with a little olive oil or non stick spray and cool chicken for approximately 5 minutes on each side or until gold and cooked through.
Cut the sweet potatoes open (just as you would a baked potato) and spoon in a little cream cheese and pepper onto each potato, serve with chicken.
*Low GI
Wednesday, May 16, 2007
Turkey & Avocado Salad with Toasted Pine Nuts
Ingredients:
2 cups of cooked and sliced turkey (you can use Rotisserie deli turkey)
1 large avocado sliced
2 red apples, cored and sliced
Bunch of mixed salad leaves
Dressing:
3 tablespoons apple juice
3 tablespoons low-fat natural yogurt
1 teaspoon clear honey
1 teaspoon mustard
2 oz of toasted pine nuts for garnish
Place all the salad items in a large bowl and gently toss together. In a separate bowl mix all the dressing ingredients together except the pine nuts. Pour dressing over the salad and top with toasted pine nuts. To toast the pine nuts place a little olive oil or non stick spray in a non stick frying pan and toast the pine nuts for approximately 2 minutes.
* Low GI
2 cups of cooked and sliced turkey (you can use Rotisserie deli turkey)
1 large avocado sliced
2 red apples, cored and sliced
Bunch of mixed salad leaves
Dressing:
3 tablespoons apple juice
3 tablespoons low-fat natural yogurt
1 teaspoon clear honey
1 teaspoon mustard
2 oz of toasted pine nuts for garnish
Place all the salad items in a large bowl and gently toss together. In a separate bowl mix all the dressing ingredients together except the pine nuts. Pour dressing over the salad and top with toasted pine nuts. To toast the pine nuts place a little olive oil or non stick spray in a non stick frying pan and toast the pine nuts for approximately 2 minutes.
* Low GI
Quick Chilli Shrimp Pasta
2 cups of cooked, peeled, and ready to eat shrimp
1 clove garlic crushed
1 tablespoon deseeded and chopped chilli
1 tablespoon olive oil
Juice of one lemon
Fresh chopped parsley to garnish
Salt and pepper to taste
Whole wheat spaghetti for four
Cook and drain the spaghetti according to package instructions and set aside.
Heat the olive oil in a non stick pan and add the garlic and chilli, stir over low heat for approximately 1 minute. Add the lemon juice and shrimp and heat through for a minute or so. Toss the mixture and spaghetti together, add salt and pepper to taste and garnish with a little parsley and serve.
*Low GI, low fat
1 clove garlic crushed
1 tablespoon deseeded and chopped chilli
1 tablespoon olive oil
Juice of one lemon
Fresh chopped parsley to garnish
Salt and pepper to taste
Whole wheat spaghetti for four
Cook and drain the spaghetti according to package instructions and set aside.
Heat the olive oil in a non stick pan and add the garlic and chilli, stir over low heat for approximately 1 minute. Add the lemon juice and shrimp and heat through for a minute or so. Toss the mixture and spaghetti together, add salt and pepper to taste and garnish with a little parsley and serve.
*Low GI, low fat
Monday, May 14, 2007
Mushroom Omelette
1 cup of trimmed and sliced mushrooms
8 large eggs
2 oz grated Gruyere cheese or Swiss cheese
2 tablespoons butter
Fresh parsley to garnish
Salt and pepper to taste
Add one tablespoon butter to a non-stick frying pan and add the mushrooms. Sautee over low heat for approximately 5 minutes, remove mushrooms from pan and set aside. Add a little more butter to the pan and add one quarter of beaten egg mixture, lift the edges of the omelette so the egg can run under and set. Once the omelette is almost set add one quarter of the cooked mushrooms and sprinkle with a little bit of the cheese. Fold the omelette over and gently place on the serving plate. Repeat 3 more times with remaining ingredients.
Serves 4
*Low GI, Low Carb, Sommersize plan
8 large eggs
2 oz grated Gruyere cheese or Swiss cheese
2 tablespoons butter
Fresh parsley to garnish
Salt and pepper to taste
Add one tablespoon butter to a non-stick frying pan and add the mushrooms. Sautee over low heat for approximately 5 minutes, remove mushrooms from pan and set aside. Add a little more butter to the pan and add one quarter of beaten egg mixture, lift the edges of the omelette so the egg can run under and set. Once the omelette is almost set add one quarter of the cooked mushrooms and sprinkle with a little bit of the cheese. Fold the omelette over and gently place on the serving plate. Repeat 3 more times with remaining ingredients.
Serves 4
*Low GI, Low Carb, Sommersize plan
Lemon Thyme Chicken & Baby Potatoes
4 chicken breasts, skinless and boneless
3 tablespoon fresh chopped thyme
3 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoon olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1 ¼ cup brown rice (dried)
2 cups water
3 cups chicken stock
8 oz baby spinach leaves
Place chicken. Mix 1 tablespoon thyme, 2 teaspoons lemon rind, lemon juice and 1 tablespoon olive oil in a bowl and rub over chicken. Cover and refrigerate approximately 20 minutes to let flavors sink in.
Heat the remaining 1 tablespoon olive oil in a large deep non stick pan or wok add the onion and cook for about 2 minutes until soft, stirring often. Add the garlic and cook for another minute or so. Add rice and stir everything together until rice is coated, approximately 2 minutes. Add the water and stock and bring to a boil. Reduce heat and cover. Simmer over low heat for approximately 30 minutes or until liquid is absorbed and rice is tender. If necessary add a little more stock and cook longer until tender.
While the rice is cooking, transfer the chicken breasts and marinade to a non stick baking tray and grill for approximately 15 minutes or until golden and cooked through.
Once rice is finished, stir in the baby spinach, remaining lemon rind and thyme and transfer to serving plate. Top with grilled chicken and serve.
* Low Fat
3 tablespoon fresh chopped thyme
3 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoon olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1 ¼ cup brown rice (dried)
2 cups water
3 cups chicken stock
8 oz baby spinach leaves
Place chicken. Mix 1 tablespoon thyme, 2 teaspoons lemon rind, lemon juice and 1 tablespoon olive oil in a bowl and rub over chicken. Cover and refrigerate approximately 20 minutes to let flavors sink in.
Heat the remaining 1 tablespoon olive oil in a large deep non stick pan or wok add the onion and cook for about 2 minutes until soft, stirring often. Add the garlic and cook for another minute or so. Add rice and stir everything together until rice is coated, approximately 2 minutes. Add the water and stock and bring to a boil. Reduce heat and cover. Simmer over low heat for approximately 30 minutes or until liquid is absorbed and rice is tender. If necessary add a little more stock and cook longer until tender.
While the rice is cooking, transfer the chicken breasts and marinade to a non stick baking tray and grill for approximately 15 minutes or until golden and cooked through.
Once rice is finished, stir in the baby spinach, remaining lemon rind and thyme and transfer to serving plate. Top with grilled chicken and serve.
* Low Fat
Spinach & Tomato Ravioli
Spinach & Tomato Ravioli
Ingredients:
1 cup tomatoes -- peeled, seeded,diced
1 small onion -- oven roasted
1 cup mushrooms -- minced
2 teaspoons garlic -- minced
1/2 pound spinach leaves -- blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu -- mashed
2 Tablespoons fresh basil -- minced
Ground black pepper
salt -- to taste
48 eggless ravioli dumplings
Instructions:
Combine tomatoes, onion, garlic, and mushrooms in large pot. Cook over medium heat until mushroom liquid evaporates and mixture becomes a bit dry. Do not over cook. Once complete, set aside to cool. Once cooled combine with spinach, cottage cheese, basil and tofu. Season with salt and pepper to taste. Place a single layer of ravioli dumplings on a cutting board and moisten edges with water using a pastry brush. Add one Tablespoon of spinach mixture to the middle of each skin. Top with a second ravioli dumpling and press edges together to seal. Place ravioli in boiling water for 3 minutes and cook for 3-4 minutes, until raviolis are firm, not soft.
Ingredients:
1 cup tomatoes -- peeled, seeded,diced
1 small onion -- oven roasted
1 cup mushrooms -- minced
2 teaspoons garlic -- minced
1/2 pound spinach leaves -- blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu -- mashed
2 Tablespoons fresh basil -- minced
Ground black pepper
salt -- to taste
48 eggless ravioli dumplings
Instructions:
Combine tomatoes, onion, garlic, and mushrooms in large pot. Cook over medium heat until mushroom liquid evaporates and mixture becomes a bit dry. Do not over cook. Once complete, set aside to cool. Once cooled combine with spinach, cottage cheese, basil and tofu. Season with salt and pepper to taste. Place a single layer of ravioli dumplings on a cutting board and moisten edges with water using a pastry brush. Add one Tablespoon of spinach mixture to the middle of each skin. Top with a second ravioli dumpling and press edges together to seal. Place ravioli in boiling water for 3 minutes and cook for 3-4 minutes, until raviolis are firm, not soft.
Thursday, April 5, 2007
Healthy Recipes This Week
We have four for you this week: Apple Squash Soup, Bran Muffin Trifle, Asparagus In Lemon Garlic Dressing and Chicken Tomato Pasta. Try them out and let me know what you think!
Apple Squash Soup
Ingredients:
1 Tbsp. olive oil
1/2 small onion
2 cloves garlic
1/2 inch piece of ginger
2 cloves garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. cinnamon
1 tsp. salt
6 medium summer squash
1 medium steamed potato
1 large apple
4 cups leftover water from steaming vegetables or plain water
1 Tbsp. lemon juice
Instructions:
Chop onion and garlic. Combine oil, cumin, coriander, mustard, cinnamon, salt, and cayenne in soup pot. Sauté onion and garlic until soft, stirring often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup. Cut summer squash into 1" pieces. Quarter potato and apple, removing core and seeds from the apple. Chop squash in food processor or blender. Add potato and apple to blender. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm to just simmering. Stir occasionally. Add lemon juice. Adjust seasoning to taste by using salt and cayenne. Garnish with chopped cilantro.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bran Muffin Trifle
Ingredients:
3 cups coarsely crumbled low-fat bran muffins (about 3 medium muffins)
4 cups assorted fresh fruit chunks
2 cups nonfat or low-fat vanilla or fruit-flavored yogurt
Instructions:
Place half the muffin crumbs in a 2 1/2-quart glass bowl or airtight container. Arrange fruit in 3 1/2 cup amounts in on top. Cover with remaining muffin crumbs. Spoon yogurt evenly over the top. Top with remaining fruit, cover and refrigerate for at least 6 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Asparagus in Lemon Garlic Dressing
Ingredients:
2 tablespoons nonfat or low-fat sour cream
1 tablespoon low-fat buttermilk or skim milk
1 clove garlic, minced
1 teaspoon grated lemon peel
24 fresh asparagus spears, woody bases snapped off and discarded
Poppy seeds (optional)
In a small bowl, combine garlic, buttermilk, sour cream and lemon peel. Cover and chill until ready to serve. Cook asparagus in boiling water for 5 minutes, or until crisp-tender. Drain. Rinse with cold water and drain again. Cover and chill until serving time. Toss asparagus with garlic mixture. Sprinkle lightly with poppy seeds, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Tomato Pasta
Note: This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.
Ingredients:
18 oz. chicken breast, cut into small pieces (1/2" square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
cooking spray
3 1/3 c. cooked pasta
Instructions:
Spray skillet with nonstick cooking spray. Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat. Add raw chicken pieces. Cook chicken over medium high heat until no longer pink. Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture. Mix together and simmer over medium low heat for 20 minutes.
Serve with a side of garlic bread and your favorite vegetable.
Apple Squash Soup
Ingredients:
1 Tbsp. olive oil
1/2 small onion
2 cloves garlic
1/2 inch piece of ginger
2 cloves garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. cinnamon
1 tsp. salt
6 medium summer squash
1 medium steamed potato
1 large apple
4 cups leftover water from steaming vegetables or plain water
1 Tbsp. lemon juice
Instructions:
Chop onion and garlic. Combine oil, cumin, coriander, mustard, cinnamon, salt, and cayenne in soup pot. Sauté onion and garlic until soft, stirring often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup. Cut summer squash into 1" pieces. Quarter potato and apple, removing core and seeds from the apple. Chop squash in food processor or blender. Add potato and apple to blender. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm to just simmering. Stir occasionally. Add lemon juice. Adjust seasoning to taste by using salt and cayenne. Garnish with chopped cilantro.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bran Muffin Trifle
Ingredients:
3 cups coarsely crumbled low-fat bran muffins (about 3 medium muffins)
4 cups assorted fresh fruit chunks
2 cups nonfat or low-fat vanilla or fruit-flavored yogurt
Instructions:
Place half the muffin crumbs in a 2 1/2-quart glass bowl or airtight container. Arrange fruit in 3 1/2 cup amounts in on top. Cover with remaining muffin crumbs. Spoon yogurt evenly over the top. Top with remaining fruit, cover and refrigerate for at least 6 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Asparagus in Lemon Garlic Dressing
Ingredients:
2 tablespoons nonfat or low-fat sour cream
1 tablespoon low-fat buttermilk or skim milk
1 clove garlic, minced
1 teaspoon grated lemon peel
24 fresh asparagus spears, woody bases snapped off and discarded
Poppy seeds (optional)
In a small bowl, combine garlic, buttermilk, sour cream and lemon peel. Cover and chill until ready to serve. Cook asparagus in boiling water for 5 minutes, or until crisp-tender. Drain. Rinse with cold water and drain again. Cover and chill until serving time. Toss asparagus with garlic mixture. Sprinkle lightly with poppy seeds, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Tomato Pasta
Note: This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.
Ingredients:
18 oz. chicken breast, cut into small pieces (1/2" square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
cooking spray
3 1/3 c. cooked pasta
Instructions:
Spray skillet with nonstick cooking spray. Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat. Add raw chicken pieces. Cook chicken over medium high heat until no longer pink. Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture. Mix together and simmer over medium low heat for 20 minutes.
Serve with a side of garlic bread and your favorite vegetable.
Wednesday, March 14, 2007
Healthy Recipes - Juices
This month we're featuring great Juice recipes for you! Below you will find the following juice recipes and their health benefits:
Apple Carrot Zinger / Fruity Fun / Mango Melon Yum / Pineapple Banana Mama
Want to make it a spa day? Visit our sponsor for some pampering fun:
Apple Carrot Zinger
This is the perfect first time juice as it’s relatively easy to get used to the taste.
4 carrots, peeled
2 apples, cored and chopped
Sprinkle of ginger
Tip: Fruit juices are great for overall health. At first it takes a little time to get used to the taste, but eventually you’ll get there…. Just think of all those health benefits! Another tip is to mix your fruit juice with a little natural apple juice (juice apples along with the veggies) to give it a sweeter taste.
Juice according to juice instructions and enjoy!
Fruit & Veggie Facts:
Carrots are rich in betacarotene which is good for the skin and eyes, as well as the immune system.
The pectin in apples may help lower cholesterol
Ginger can help with morning sickness, nausea and also migraines.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fruity Fun
3 peaches, stoned and cut into quarters
3 plums, stoned and cut in half
3 ripe pears, cored and roughly chopped
1 handful blueberries
Tip: It is really up to you whether or not you peel the fruit. If you’re using organic fruits then it’s a good idea to leave the peel on as it contains lots of vitamins and nutrients. If you’re using non-organic fruits, then it may be best to peel them before using.
Blend the peaches, plums and pears until smooth. Divide the berries between two glasses and pour the smoothie over the berries. Yum!
Fruit Facts:
Peaches are a good source of vitamin C and are great for removing toxins from the body.
Plums are rich in bromelain, which can help the body digest protein. Plums also provide a good source of antioxidants.
Pears are a great source of vitamin C and copper, antioxidants which protect the body from the damage caused by free radicals, great anti-aging food!
Blueberries provide a good source of zinc and antioxidants.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mango Melon Yum
1 mango, peeled, stoned and chopped
Half a cantaloupe, peeled and chopped
Blend the mango and cantaloupe until smooth and serve. Turn it into a super smoothie by adding a little wheatgrass powder, available at your local health food store.
Fruit Facts:
Mangoes are great immune boosters since they provide lots of Vitamin C. They also contain high levels of carotenoids, vitamin A, folate, potassium and fibre… and they taste good too!
Canteloupes contain betacarotene and Vitamin C which are great if for combating passive smoking.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pineapple Banana Mama
Half a pineapple, peeled and chopped
2 small bananas, peeled and chopped
1 peach, stoned and cut into quarters
Tip: It is really up to you whether or not you peel the fruit. If you’re using organic fruits then it’s a good idea to leave the peel on as it contains lots of vitamins and nutrients. If you’re using non-organic fruits, then it may be best to peel them before using.
Blend all the fruit until smooth and enjoy! For a healthier smoothie try throwing a little spirulina powder or a few flax seeds before blending – these are great super foods and you’ll find them at your local health food store.
Fruit Facts:
Pineapples are great sources of thiamine and riboflavin which help produce energy… if you need a boost pineapple is a good choice. Also high in vitamin C.
Bananas are rich in potassium are great for lowering high blood pressure, perfect at the end of a stressful day.
Peaches are a good source of vitamin C and are great for removing toxins from the body.
Apple Carrot Zinger / Fruity Fun / Mango Melon Yum / Pineapple Banana Mama
Want to make it a spa day? Visit our sponsor for some pampering fun:
Apple Carrot Zinger
This is the perfect first time juice as it’s relatively easy to get used to the taste.
4 carrots, peeled
2 apples, cored and chopped
Sprinkle of ginger
Tip: Fruit juices are great for overall health. At first it takes a little time to get used to the taste, but eventually you’ll get there…. Just think of all those health benefits! Another tip is to mix your fruit juice with a little natural apple juice (juice apples along with the veggies) to give it a sweeter taste.
Juice according to juice instructions and enjoy!
Fruit & Veggie Facts:
Carrots are rich in betacarotene which is good for the skin and eyes, as well as the immune system.
The pectin in apples may help lower cholesterol
Ginger can help with morning sickness, nausea and also migraines.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fruity Fun
3 peaches, stoned and cut into quarters
3 plums, stoned and cut in half
3 ripe pears, cored and roughly chopped
1 handful blueberries
Tip: It is really up to you whether or not you peel the fruit. If you’re using organic fruits then it’s a good idea to leave the peel on as it contains lots of vitamins and nutrients. If you’re using non-organic fruits, then it may be best to peel them before using.
Blend the peaches, plums and pears until smooth. Divide the berries between two glasses and pour the smoothie over the berries. Yum!
Fruit Facts:
Peaches are a good source of vitamin C and are great for removing toxins from the body.
Plums are rich in bromelain, which can help the body digest protein. Plums also provide a good source of antioxidants.
Pears are a great source of vitamin C and copper, antioxidants which protect the body from the damage caused by free radicals, great anti-aging food!
Blueberries provide a good source of zinc and antioxidants.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mango Melon Yum
1 mango, peeled, stoned and chopped
Half a cantaloupe, peeled and chopped
Blend the mango and cantaloupe until smooth and serve. Turn it into a super smoothie by adding a little wheatgrass powder, available at your local health food store.
Fruit Facts:
Mangoes are great immune boosters since they provide lots of Vitamin C. They also contain high levels of carotenoids, vitamin A, folate, potassium and fibre… and they taste good too!
Canteloupes contain betacarotene and Vitamin C which are great if for combating passive smoking.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pineapple Banana Mama
Half a pineapple, peeled and chopped
2 small bananas, peeled and chopped
1 peach, stoned and cut into quarters
Tip: It is really up to you whether or not you peel the fruit. If you’re using organic fruits then it’s a good idea to leave the peel on as it contains lots of vitamins and nutrients. If you’re using non-organic fruits, then it may be best to peel them before using.
Blend all the fruit until smooth and enjoy! For a healthier smoothie try throwing a little spirulina powder or a few flax seeds before blending – these are great super foods and you’ll find them at your local health food store.
Fruit Facts:
Pineapples are great sources of thiamine and riboflavin which help produce energy… if you need a boost pineapple is a good choice. Also high in vitamin C.
Bananas are rich in potassium are great for lowering high blood pressure, perfect at the end of a stressful day.
Peaches are a good source of vitamin C and are great for removing toxins from the body.
Subscribe to:
Posts (Atom)
