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Chocolate Cherry Smoothie

Prep Time

5 Minutes Cook Time

5 Minutes Difficulty Easy

Serves Up To 2

Servings

Nutrition Information

Total Fat 6g
Sodium 200mg
Total Carbohydrates 59g
Dietary Fiber 5g
Sugars 48g
Protein 4g
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Ingredients

2 containers (5.3 oz.) Almond Breeze™ Vanilla Almondmilk Yogurt

1 cup Almond Breeze™ Chocolate Almondmilk

1 ½ cup baby spinach

1 cup frozen pitted cherries

(Add 1 scoop of Chocolate whey protein to raise protein content)

Directions
1
Place all ingredients in a blender.

2
Blend about 1 minute until smooth.

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Healthy lasagne

Preparation and cooking time

Prep:15 mins

Cook:1 hr and 15 mins

Easy

Serves 4

Enjoy our lighter version of the family classic – lasagne. It has bags of flavour, but comes in at under 500 calories a portion, as well as packing in four of your five-a-day

Ingredients

1 tbsp olive oil

1 large onion (250g), finely chopped

320g carrots, finely chopped

2 celery sticks (140g), finely chopped

2 bay leaves

500g 5% beef mince

3 large garlic cloves, finely grated

400g can chopped tomatoes

2 tbsp tomato purée

1½ tsp vegetable bouillon powder

400ml semi-skimmed milk

30g wholemeal flour

generous pinch of nutmeg

6 sheets wholemeal lasagne (125g)

25g finely grated parmesan

Method

STEP 1

Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Add the mince and garlic, and stir-fry until the beef browns, about 5 mins. Tip in the tomatoes and a canful of water, the tomato purée and bouillon, bring to the boil, then cover and simmer for 20 mins, removing the lid after 10 mins to reduce the mixture slightly.

STEP 2

Meanwhile, pour the milk into a medium pan with the flour and whisk over a low heat until the mixture is lump-free. Add the second bay leaf and a good pinch of nutmeg, and continue to cook, whisking, for 8-10 mins until thick.

STEP 3

Remove the bay from the mince and white sauce, and discard. Spoon a third of the mince into the base of a 19 x 24cm baking dish and top with two lasagne sheets. Spoon over half of the remaining mince, then top with two more lasagne sheets, the rest of the mince and the remaining lasagne sheets. Spoon over the white sauce and sprinkle with the cheese. Bake for 40 mins until bubbling and golden.

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YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 0 HOURS 50 MINS
INGREDIENTS

4 tbsp. extra-virgin olive oil
Juice of 1 lemon, divided
Kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning or dried oregano
4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
3 slicing tomatoes, chopped
2 cloves garlic, minced
1 tbsp. freshly chopped basil
4 slices mozzarella
Freshly grated Parmesan, for serving

DIRECTIONS
In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 155°-160°, about 5 to 7 minutes per side.
Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
Garnish with Parmesan and serve.

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YIELDS:
6
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
1 HOUR 0 MINS
INGREDIENTS
FOR THE PASTA

4 c. sifted all purpose flour
2 tbsp. kosher salt
2 tbsp. olive oil
1 1/2 c. water
FOR THE HAMBURGER HELPER
1/2 medium yellow onion, diced
2 cloves of garlic
1 lb. ground beef
1 tsp. garlic powder
1 tsp. onion powder
kosher salt
freshly ground black pepper
1 tbsp. Frank's red Hot
1 c. sour cream
1/2 c. chicken stock
3 c. shredded sharp cheddar cheese

DIRECTIONS
FOR THE PASTA
Place sifted flour into a large mixing bowl and make a well in the center. Add salt, olive oil, and water into the well. Using a fork start incorporating flour into the liquid until combined enough for you to start kneading the dough with your hands. Knead for about 8mins minutes until smooth and elastic. If needed, adjust the dough with more flour if it is too wet or more water if it is too dry. Wrap the dough in plastic wrap and rest for half an hour.
After the dough has rested, roll into a rectangle about ½ inch thick and cut into strips ¾ inch wide. Cut each strip into ½ inch rectangular pieces.
Lightly flour your cavatelli board and roll each piece gently with your thumb down the board. Lay your cavatelli in a single layer on a floured sheet tray until ready to cook. If you are planning on making the pasta ahead, you can put it into the freezer until you need it.

FOR THE HAMBURGER HELPER
Start boiling salted water in a pot for your pasta. While that is heating up add onion and garlic to a large saute pan and cook until translucent. On medium high heat add the ground beef to brown with the garlic powder, onion powder and salt and pepper. Once cooked drain some of the oil from the beef if needed.
After the meat is cooked, add your cavatelli to the boiling water and cook for about five minutes, until they float to the top of the water. It is always good to take a fork and try a piece if you are unsure.
On medium-low heat add franks red hot, sour cream, and broth to the beef and stir until the sauce is combined. Then add your cooked cavatelli to the beef sauce and stir in your cheese until melted (you can increase or reduce the amount of cheese to your liking). Season with salt and pepper to taste and garnish with sliced green onion and ENJOY!

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NUTRITION: 460 calories, 20 g fat (8 g saturated), 780 mg sodium

SERVES 4

YOU'LL NEED

1 tsp olive oil
2 links Italian-style chicken sausage, casings removed
1 clove garlic, minced
1 bunch spinach, cleaned and stemmed
Salt and black pepper to taste
Pizza dough (Make your own, or buy 2 thin-crust store-bought pizza shells)
1 cup tomato sauce (make your own or buy a jar)
1 cup diced fresh mozzarella (or 1 cup shredded low-moisture mozzarella)
1⁄2 cup Peppadew peppers, or other bottled roasted peppers

HOW TO MAKE IT

Preheat the oven to 500°F. If you have a pizza stone, place it on the bottom rack of the oven.

Heat the olive oil in a large pan over medium heat.

Add the sausage and cook for about 3 minutes, until no longer pink.

Add the garlic and cook for 2 minutes more.

Add the spinach and cook, stirring, until wilted.

Drain any excess liquid gathered at the bottom pan. Season with salt and pepper.

On a lightly floured surface, stretch the dough into two 12" circles.

Working with one pizza at a time, place the pizza shell on a baking sheet, cover with a thin layer of tomato sauce, then top with half the mozzarella, spinach-sausage mixture, and peppers. (If using a stone, do this on a floured pizza peel, then slide the pizza onto the stone for baking.)

Bake for about 8 minutes, until the cheese is melted and bubbling and the crust is golden brown.

Cut each pie into 6 pieces. Repeat to make the second pizza.

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BLEND THIS:
½ cup coconut water
½ cup plain Greek yogurt
3 tbsp almond butter
1 scoop whey protein powder
1 tbsp hulled h**p seeds
1 frozen banana
1 cup ice

329 calories, 21 g protein, 26 g carbs, 5 g fiber, 17 g fat

BLEND THIS:
¾ cup fat-free milk
½ ripe banana
½ cup frozen raspberries
½ cup frozen blueberries
1 scoop vanilla whey protein powder
5 ice cubes

284 calories, 27 g protein, 42 g carbs, 7 g fiber, 2 g fat

BLEND THIS:
12 oz water, milk, or yogurt
2 scoops chocolate flavored protein powder
1 banana
1 cup of spinach
2 tbsp of natural peanut butter
1 tbsp cacao nibs or dark cocoa powder

585 calories, 59 g protein, 22 g fat, 38 g carbs, 8 g fiber