A Healthy Times 2

Think Before Eat

Matcha Smoothie
Ingredients
- 1/2 banana
- 1 (6-ounce) vanilla low-fat greek yogurt
- 1 teaspoon matcha powder
- 1 1/2 tablespoons almond butter
- 1 date, pitted
- 1/2 cup almond milk
- 1 cup ice

Preparation
Add the banana, yogurt, matcha powder, almond butter, date, almond milk and ice to a blender. Blend on high for 1 minute.

Serve immediately.

Source: Foodista

Green Healthy Smoothie

Ingredients
2 cups fresh spinach
1 cup almond milk
1 leaf kale
1 tablespoon peanut butter
1 tablespoon chia seeds (Optional)
1 sliced frozen banana
Directions
Combine spinach, almond milk, kale, peanut butter, and chia seeds in a blender; blend until smooth. Add banana and blend until smooth.
Tips
You can substitute the spinach and kale with whatever greens you want.

Avocado & Black Bean
Ingredients
- 2 mediums avocados, peeled and diced sprinkle w/lemon juice
- 1 can (15 ounce) Black beans, drained
- fresh cilantro, rough chopped to taste
- 1/2 tablespoon of garlic salt or to taste
- 3 to 6 dashes of Tabasco sauce, depending on your taste
- 2 mediums tomatoes
- Tortilla chips
- 1/2 small of a white onion, diced

Preparation
Combine tomatoes, black beans, avocados, cilantro, onion garlic salt and Tabasco;Blend well.Cover and refrigerate for 30 minutes to allow flavors to blend.Eat with tortilla chips or in a burrito.

Source: Foodista

Healthy Tomato Basil Soup
Ingredients
- 2 ½ pounds Roma tomatoes could also use plum tomatoes
- 2 ½ teaspoon salt
- 1 1/2 tbsp avocado oil or extra virgin olive oil
- 1 large yellow onion chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 2 cups chicken Bone Broth
- ½ teaspoon apple cider vinegar
- ½ cup full-fat coconut milk
- ¼ cup fresh basil leaves minced, plus more for garnish
- freshly ground black pepper
- shredded cheddar

Preparation
Heat oven to 375F.

Cut fresh tomatoes in half and placed cut-side up on a baking sheet. Season with teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.While the tomatoes cook, prepare the onion and garlic cloves.In a large saucepan over medium heat, warm 1 tablespoon oil.

Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes.

Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.Return the tomato mixture to the saucepan over medium heat.

Add the tomato paste, broth, apple cider vinegar, coconut milk, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.Ladle tomato soup into bowls and add basil and optional black pepper and shredded cheddar.

Serve piping hot.

Source: Foodista

Cheesecake with cranberries
Ingredients
- Dash allspice
- 1 cup butter, softened
- Dash cloves
- 250g McVitie's Wholewheat Digestive cookies, crumbled
- 1 Tbs cornstarch
- 226g cranberries, fresh or frozen
- 450g cream cheese, softened
- 2 eggs, lightly beaten
- ¼ tsp orange extract
- ¾ cup sour cream
- ½ cup sugar
- ¾ cup water

Preparation
In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.

Remove from heat and add allspice, cloves, orange extract, and sugar.

Mix until thoroughly combined. Cool in refrigerator.For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.In a mixing bowl, beat the cream cheese and sugar until smooth.

Add sour cream and cornstarch, beating well.

Add eggs, and beat on low speed just until combined.

Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture.

Pour into crust, sprinkle with the remaining sauce.

Bake the cake at 160C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.Before serving, if you wish, top the cake with cranberries from the sauce.

Source: Foodista

Mango Guacamole
Ingredients
- 2 hass avocados
- 1 mango
- 1 medium red onion
- 2 serrano chiles
- 1 clove fresh garlic
- 2 limes (juice and zest)

Preparation
Chop mango, onion, and garlic.

Seed and chop chiles.

Chop avocados, and put into a bowl.

Zest limes and reserve zest on the side.

Roll limes (to activate the juice).

Cut limes in half, and squeeze all of the juice into the bowl with the avocados.

Give the bowl a good stir.

Combine mango, onion, garlic and chiles into the avocado mixture.

Add the reserved lime zest, and stir everything together until the preferred consistency is reached.

Source: Foodista

Avocado Chicken Salad
Ingredients
- 2 Avocados
- 10g Cherry tomatoes, cut to half or quarter
- 50ml Extra virgin olive oil
- 2-3 Limes or add to taste
- Mayonnaise
- a dash of black pepper
- 100g Mixed salad, roughly shredded
- 150-200g boneless skinless Chicken breast

Preparation
Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.

Cut avocados into cubes.

Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.

Place avocados, chicken meat and cherry tomatoes evenly on top of salad.

Drizzle mayonaise and a dash of black pepper over salad and serve.

Source: Foodista