Recipes

Blueberry Yogurt Smoothie

INGREDIENTS

• 3/4 cup Plain, Unflavored Yogurt
• 3/4 cup Fruit (your Choice - Blueberries, Peaches, Pineapple, Etc)
• 1/4 cup Almond Milk
• 1 dash Honey
• Ice

INSTRUCTIONS

 Place yogurt, fruit, milk, a handful of ice and honey to taste all into a blender. Blend until smooth. Taste it for sweetness and add more honey if needed.
 

Caprese Avocado Toast

INGREDIENTS

• 1 large avocado, halved and pitted
• 1/2 lemon
• kosher salt
• Freshly ground black pepper
• 2 thick slices sourdough, toasted
• 1/2 halved cherry tomatoes
• 1 cup mozzarella balls (such as Ciliegine)
• Flaky sea salt
• 2 fresh basil leaves, finely sliced
• Balsamic glaze, for drizzling

INSTRUCTIONS

Remove avocado halves from skin and place in a medium bowl. Immediately squeeze some lemon juice over the avocado. Season avocado with kosher salt and pepper and mash with a fork. Taste for seasoning, adding more lemon juice if desired.

Spread mashed avocado mixture onto toast. Top with cherry tomatoes and mozzarella. Sprinkle with flaky sea salt, garnish with basil and drizzle with balsamic glaze. Serve immediately.

Caesar Chicken Wrap

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 2 Boneless Skinless Chicken Breast
• 1 tsp. garlic powder
• 1 tsp. oregano
• kosher salt
• Freshly ground black pepper
• 16 leaves romaine
• 1 avocado, sliced
• 1 1/2 cup grape tomatoes, quartered
• 1 cup croutons
• 1 cup Caesar dressing
• 2/3 cup freshly grated Parmesan

INSTRUCTIONS

In a large skillet over medium-high heat, heat oil. Add chicken and season with garlic powder, oregano, salt and pepper. Cook for 3 to 5 minutes or until warm. Let rest 5 minutes, then slice.

Cut a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine then top with a few slice of chicken, avocado, and a handful of tomatoes and croutons. Drizzle with Caesar dressing and sprinkle with Parm, then top with another romaine leaf.

Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around bottom. Poke with a toothpick to secure and top with more dressing. Repeat with remaining ingredients to make three more wraps.

Zucchini Pizza Bites

INGREDIENTS

• 3 large zucchini, sliced into 1/4" rounds
• Extra-virgin olive oil, for brushing
• 1/4 c. marinara or pizza sauce
• 1/3 c. shredded mozzarella
• 1/3 c. mini pepperoni
• Dried oregano, for sprinkling

INSTRUCTIONS

Preheat oven to 400°. Place zucchini on a baking sheet and brush with olive oil. Bake until slightly tender, 5 minutes.

Spoon a thin layer of sauce over each slice, then top with mozzarella and mini pepperoni. Sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, 10 minutes.

Fajita Steak Bowl

INGREDIENTS

• 2 tbsp. vegetable oil, divided
• 1/2 yellow onion, sliced into half moons
• 2 bell peppers, thinly sliced
• kosher salt
• Freshly ground black pepper
• 1 lb. skirt steak, cut into 1/2" slices
• Juice of 1/2 lime
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 4 c. cooked brown rice
• 1 c. black beans, drained and rinsed
• 1 c. frozen corn, warmed
• 1 avocado, thinly sliced
• 1 tbsp. finely chopped cilantro, for garnish
• Sour cream, for serving

INSTRUCTIONS

In a large skillet over medium heat, heat 1 tbsp vegetable oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions are translucent and peppers are tender, 7 to 10 minutes. Remove from skillet and reserve.

Add remaining vegetable oil and let heat for about 30 seconds, then add skirt steak to pan. Squeeze lime over steak and season with cumin, chili powder, salt and pepper. Let them sit for a minute or so to get a nice sear, then cook to your preference, about another 5 minutes for medium well done steak. Remove from skillet.

Build bowls: start with about 1 cup rice per bowl. Top with steak, onions and peppers, avocado, black beans and corn.

Garnish with cilantro and drizzle with sour cream. Serve.