From Livestrong

Few things are more satisfying than a bowl of warm chicken noodle soup on a cold winter night. This Easy Rotisserie Chicken Noodle Soup Is the Most Comforting High-Protein Meal. A great winter meal option to keep you healthy and well. Simple but satisfying! A great reminder that a healthy meals will always remain a healthy meal.

Things You’ll Need
Large stockpot
Cooking spoon
Soup ladle
Rotisserie chicken, cut into pieces with bones, or 4 cups shredded
2 cups cooked egg noodles
1 tablespoon olive oil (or other preferred cooking oil)
1 large onion, chopped
4 cloves garlic, crushed or minced
2 celery stalks, cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
1 teaspoon poultry seasoning or Italian seasoning
8 to 10 cups low-sodium chicken or vegetable broth
1 1/2 teaspoons fine sea salt (more or less to taste)
1 tablespoon fresh ginger, grated (optional)
Black pepper (optional, to taste)

Instructions
In a large stockpot, heat your olive oil over medium heat. Add your onion and cook for 5 minutes, until translucent. Add the crushed garlic and cook for another minute or two.
Add in the celery, carrots and poultry or Italian seasoning. Stir to combine until the veggies are coated and cover the pot. Reduce the heat to low and steam the veggies for about 5 minutes until they’re slightly softened.
Add in your broth and bring the soup to a boil, then add in the chicken and let it come to a simmer and cover again.
Allow the soup to cook for another 10 minutes. In the meantime, cook your egg noodles according to the package directions, drain and set aside.
Remove the soup from the heat and allow it to cool slightly before ladling into a bowl for serving. Add your noodles to the bowls before serving to prevent them from getting soggy.

Tips for Cooking Chicken Noodle Soup
You can cut your rotisserie chicken into eight pieces (including the bones) in your soup, or use your fingers to separate the meat from the bones and shred it. This part is really about your preference! We’d suggest removing the skin, as it can get soggy and adds fat to the meal.

From Recipes Cookery

A fresh and flavorful recipe that’s healthy, easy to make, and perfect for any meal, but a nice break from all the traditional December foods. These delicious salmon meatballs are packed with nutrients, baked to golden perfection, and paired with a rich, creamy avocado sauce that adds a bright, fresh contrast.

Ingredients
For the Salmon Meatballs:
1 lb fresh salmon fillets, skin removed and finely chopped: Provides the base for the meatballs, packed with protein and omega-3 fatty acids.
1/2 cup panko breadcrumbs: Adds a light texture and helps bind the meatballs together.
1 egg: Acts as a binder to hold the meatballs together.
2 tablespoons fresh parsley, chopped: Adds brightness and flavor.
1 tablespoon Dijon mustard: Provides a tangy kick and enhances the flavor of the salmon.
1 clove garlic, minced: For an aromatic, flavorful boost.
1/2 teaspoon salt: Essential for seasoning the meatballs.
1/4 teaspoon black pepper: Adds a touch of heat and balance.
1 tablespoon olive oil (optional): For brushing the meatballs before baking to help achieve a golden crust.

For the Creamy Avocado Sauce:
1 large ripe avocado: The star ingredient for a creamy, smooth sauce.
1/4 cup plain Greek yogurt or sour cream: Adds creaminess and a bit of tang to the sauce.
1 tablespoon lime juice: Brings a fresh, zesty flavor that complements the avocado and salmon.
1 clove garlic, minced: Adds a hint of spice and depth.
2 tablespoons fresh cilantro or parsley: For a burst of color and flavor.
Salt and pepper to taste: Essential for balancing the flavors.

Step-by-Step Instructions
1. Prepare the Salmon Meatballs:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the finely chopped salmon, panko breadcrumbs, egg, parsley, Dijon mustard, minced garlic, salt, and pepper. Mix everything together until well combined, but avoid over-mixing to keep the meatballs light.
Form the mixture into small meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet. If desired, brush the tops of the meatballs with a little olive oil to help them brown.
Bake the meatballs for 12-15 minutes, or until they are cooked through and golden brown on the outside.

2. Make the Creamy Avocado Sauce:

While the meatballs are baking, prepare the avocado sauce. In a food processor or blender, combine the ripe avocado, Greek yogurt or sour cream, lime juice, minced garlic, and fresh cilantro or parsley.
Blend until smooth and creamy. If the sauce is too thick, you can add a tablespoon of water or olive oil to thin it out to your desired consistency. Season with salt and pepper to taste.

3. Serve the Dish:

Once the salmon meatballs are baked to perfection, remove them from the oven and allow them to cool slightly.
Serve the salmon meatballs warm with the creamy avocado sauce on the side for dipping, or drizzle the sauce over the top of the meatballs. Garnish with additional fresh parsley or cilantro for a vibrant finish.

Serving Suggestions
As a Main Course: These salmon meatballs pair perfectly with a side of quinoa, rice, or roasted vegetables for a wholesome meal. You can also serve them on top of a fresh salad or in lettuce wraps for a low-carb option.

As an Appetizer: For a party or gathering, serve these baked salmon meatballs as an appetizer with toothpicks and the avocado sauce for dipping. They’re light, flavorful, and easy to enjoy as finger food!

Tips for Making the Best Baked Salmon Meatballs
Use Fresh Salmon: Fresh salmon gives the best texture and flavor, but if using frozen, make sure it’s fully thawed and patted dry before chopping.
Don’t Overwork the Mixture: When mixing the salmon meatball ingredients, be gentle. Over-mixing can result in dense meatballs, so aim for a light, even mix.
Customizing the Sauce: If you love a spicier kick, you can add a little jalapeño or hot sauce to the avocado sauce for an extra burst of flavor.

From Cookie and Kate

Take a break from the holiday sweets and try this healthy and flavorful soup with a hint of Thai-inspired spices. Perfectly creamy, comforting, and nutritious—a bowl of this will warm you up from the inside out!

Ingredients

1 tablespoon coconut oil
2 cups chopped yellow (sweet) onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons red curry paste
4 cups low-sodium vegetable broth, plus more if needed
¼ cup raw almond butter or peanut butter
3 cups diced peeled carrots
3 cups diced peeled sweet potatoes
½ teaspoon fine-grain sea salt, plus more to taste
Freshly ground black pepper
Up to ¼ teaspoon cayenne pepper (optional, if you like spice)

Toppings

Minced fresh cilantro
Fresh lime juice
Roasted tamari almonds (optional, see below)
Roasted tamari almonds
½ cup raw almonds, finely chopped
1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos

Instructions
To make the soup: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
To make the roasted tamari almonds: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.

From Chef Abbie

Harvest Chicken Casserole is healthy, hearty, and packed full of veggies and protein making it the perfect one pan meal!

Ingredients
1 tablespoon extra-virgin olive oil divided
1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
1 teaspoon kosher salt divided
½ teaspoon ground black pepper divided
1 onion diced
2 ~1/2 pound sweet potatoes, diced small
1 carrot diced small
1 pound brussels sprouts trimmed and quartered
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried rosemary
1 cup low sodium chicken broth
½ cup dried cherries
½ cup chopped walnuts
Optional: 1 cup cooked wild rice
Optional: chopped sage

Instructions
Preheat oven to 400 degrees F.

In a large cast iron skillet or oven-safe skillet over medium heat, add ½ tablespoon oil. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper and add to skillet. Cook 3 to 4 minutes, moving occasionally, until there is not more pink visible on the outside of the chicken. Remove from skillet and set aside.
Add remaining ½ tablespoon oil to the skillet. Add onion, sweet potatoes, carrot, brussels sprouts, ½ teaspoon salt, ¼ teaspoon pepper, thyme, sage, and rosemary and cook, stirring occasionally, 4 to 5 minutes until vegetables soften.
Add ¼ cup of broth and deglaze pan, scraping up any brown bits. Add remaining ¾ cup broth and mix well, bring up to a simmer.
Add back chicken and mix well. Add fruit and mix well. Add walnuts to the top of the mixture. Turn off heat and cover skillet with foil.
Place skillet in oven for 15 minutes. After 10 minutes, remove foil.
Optional: broil on hi for 1 to 2 minutes at the end to desired level of golden brown.
Mix well before serving.
Optional: serve with wild rice and fresh chopped sage.

From FITON

Sweet potatoes are a good source of complex carbs, potassium, and magnesium, which are all important nutrients to fuel a balanced diet with. Try stuffing them full of plant-based protein, nourishing veggies, and fresh flavor like these stress-lowering Lentil and Lemon Tahini Stuffed Sweet Potatoes, which are full of good-mood food.

Ingredients:

4 sweet potatoes
2 avocados
Sea salt & black pepper, to taste
1 cup lentils, cooked
2 tbsp pumpkin seeds
2 tbsp fresh parsley
1 tbsp red pepper flakes

For the dressing

1 tsp sea salt
2 tbsp lemon juice
1 tsp ground cumin
¼ cup warm water
2 tbsp tahini

Follow these Steps:

Step #1: Prep Your Ingredients & Cook Your Sweet Potato Base

Start by preheating the oven to 350°F and line a baking tray with parchment paper, then gather all of your ingredients for the base recipe and dressing.

Place the sweet potatoes evenly on the tray, and using a fork, poke holes in each sweet potato. Bake for 45-60 minutes or until the sweet potatoes are soft and cooked through.

Step #2: Prepare Avocado Filling

While the sweet potatoes are cooking, prep avocados for the sweet potato filling. Slice lengthwise and remove the pit. Scoop out the avocado flesh, and add to a separate bowl. Season with salt and pepper to taste.

While the sweet potatoes are cooking, mash the avocado in a separate bowl with a generous pinch of salt and pepper. Set aside.

Step #3: Make The Dressing

Make the dressing by adding the lemon juice, tahini, water, cumin, garlic, salt, and pepper to a mixing bowl and whisk. Set aside

Step #4: Remove Sweet Potatoes From The Oven

Once the sweet potatoes are cooked, remove them from the oven and allow them to slightly cool before cutting them in half. Scrape half of the sweet potato flesh out, leaving room to add the cooked lentils and mashed avocado.

Step #5: Fill Your Sweet Potatoes With the Base & Bake

Fill each sweet potato with lentils. Return to the oven and cook for an additional 10 minutes.

Step #6: Toast the Pumpkin Seeds

While the sweet potatoes are cooking for the additional 10 minutes, evenly spread the pumpkin seeds on another lined baking tray and place in the oven for 5-10 minutes, until toasted and slightly golden.

Step #7: Fully Stuff & Dress Your Sweet Potatoes

Remove sweet potato and top with avocado, pumpkin seeds, chopped parsley, and red pepper flakes. Drizzle with the tahini dressing and enjoy!

Pumpkin Smoothie

From The Pioneer Woman

Ingredients
1 15-oz. can pumpkin pie filling
3 c. low-fat milk (more if needed – or use more yoghurt)
1/2 c. non-fat vanilla yogurt (up to 1 cup for a thicker smoothie)
A few dashes of ground cinnamon
4 cinnamon graham crackers, crushed

Directions

Well ahead of time, place the pumpkin pie filling into a freezer-safe container. Freeze for a few hours (or over night) until frozen solid.

To make the smoothie:

• Add the milk and yogurt to a blender.
• Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized.
• Add in a dash of cinnamon – or more if you love cinnamon (you can also try other fall spices!)
• Add more milk or yogurt as needed to get it the consistency you’d like.
• Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!
• Sprinkle a bit of cinnamon on top if you wish

From Skinny Taste

Ingredients
▢olive oil spray,
▢2 lbs 99% lean ground turkey
▢1/2 teaspoon olive oil
▢1 small onion, chopped
▢3 garlic cloves, minced
▢1 teaspoon chili powder, to taste
▢2 bay leaves
▢1 1/2 tbsp cumin
▢1 tsp oregano
▢2 15 oz cans white northern or navy beans, rinsed and drained
▢15 oz can pumpkin puree, or homemade
▢4.5 oz can chopped green chile
▢2 cups low sodium chicken broth, check labels for GF
▢kosher salt and pepper to taste
▢chopped cilantro, red onion or chives for topping
▢Greek yogurt or low-fat sour cream for topping, optional

Instructions
Slow Cooker Version

Heat a large skillet over high heat and lightly spray with oil.
Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
Add oil to the skillet, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Transfer to crock pot.
Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

Instant Pot:
Press saute and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Set aside.
Add oil to the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Return meat to the pot.
Add the beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
Cover and cook on high pressure 25 minutes. Natural release.

Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

From Food Network

This is the quick and lunch-friendly version of lasagna. Try tucking in a few pieces of pepperoni when you need to switch it up. And be sure to cook an extra noodle in case one tears!

Ingredients

• Kosher salt
• 8 lasagna noodles
• Olive oil, for tossing noodles
• 1 1/2 cups part-skim ricotta
• 3 tablespoons grated Parmesan
• 5 sun-dried tomatoes packed in oil, finely chopped
• 1 cup loosely packed fresh basil leaves, torn
• 24 pepperoni slices, optional
• 1 cup marinara sauce, for serving

Directions
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool.

Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.

Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.

From Food Network

Another Jar Recipe for the office or school!

Southwestern chicken fajita salad is the perfect grab-and-go lunch that requires minimal added effort, plus it’s a well-balanced meal with wholesome, real ingredients. Simply toss all of the ingredients together in a baking pan, then put it in the oven, set the timer, and walk away. You can enjoy the fajita mixture warm with a tortilla and rice, or, in this case, cold by incorporating it into a salad.

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 2 red bell peppers, sliced 2 zucchini, sliced
• 1 yellow onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon fajita seasoning blend (no added sodium)
• 1/2 teaspoon salt
• 2 medium roasted sweet potatoes, diced
• 3 cups greens of choice, such as spring mix
• Serving suggestions: avocado, cheese, cilantro, lime juice and sour cream, optional

Directions
Preheat the oven to 425 degrees F.
Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.

Cook’s Note
Roast the sweet potatoes in advance to enjoy as a snack throughout the week and to add to this salad. If not, you can roast them together with the vegetables and chicken. Simply add an extra teaspoon each of the oil and seasoning

From the Food Network

Ingredients

• 3/4 cup red quinoa
• 1/2 cup cilantro leaves and tender stems, finely chopped, plus sprigs for garnish
• 1 scallion, thinly sliced
• 1 tablespoon olive oil
• Kosher salt
• 1 firm-ripe avocado, halved, pitted and cut into large chunks
• 1/4 cup sour cream
• 3 tablespoons grated Parmesan
• Juice of 1 lime, plus 1 lime, quartered
• Pinch cayenne pepper
• 1 1/2 cups frozen fire-roasted corn, thawed
• 2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
• 1 cup black bean salsa
• 1/4 cup roasted and salted pepitas
• 2 cups tortilla chips, crushed

Directions
Special equipment: Four 16-ounce wide-mouthed glass jars with lids
Make the quinoa: Bring the quinoa and 1 1/4 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes. Drain off any excess water. Stir in the cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooled, covered and refrigerated for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)

Make the avocado cream: Process or blend the avocado, sour cream, Parmesan, lime juice, 1 to 2 tablespoons water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.

If the corn still has a chill, microwave it for about 1 minute.

Assemble the salads: Using four 16-ounce wide-mouthed glass jars with lids, divide the quinoa evenly among the jars, then add the following in separate layers: the corn, chicken, salsa, avocado cream and pepitas. Pack the crushed tortilla chips (about 1/4 cup per salad) and lime wedges in separate small containers for transporting.
Just before serving, transfer the jarred ingredients to a large bowl, add the tortilla chips and a squeeze of lime juice and toss.

You don’t have to hit a juice bar to get these flavorful drinks on. Grab a colorful array of produce and sip on one of these satisfying juices.

Check out all the Juice Recipes from the Food Network

For the Carrot-Orange Juice recipe, elevate plain old orange juice by adding carrots to the mix. Rich in beta carotene, the carrots also offer a delicious way to temper the citrusy sweetness of the oranges. Stir in chia seeds after juicing, for a thicker texture — and a healthy dose of fiber and protein.

• 3 medium carrots, peeled
• 2 medium oranges, peel and pith removed
• 1 tablespoon chia seeds, optional

Try this recipe on the grill. It’s healthy and tasty! No grill? Try roasting the kabobs in the oven.

Ingredients:

• 1 1/2 – 2 pounds salmon, cubed
• 2 lemons, sliced
• Large Cherry Tomatoes
• Other kabob veggies if you desire – onion, mushrooms, zucchini slices, etc.
• Wooden kabob skewers

FOR THE MARINADE:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon Dijon Mustard
• 2 teaspoons sesame seeds
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon coarse salt
• 1/4 teaspoon crushed red pepper flakes

Instructions:

• Add the marinade ingredients in a large mixing bowl. Mix well
• Place the cubed salmon into the marinade and cover the bowl.
• Refrigerate for 1 to 2 hours to allow the salmon to marinate.
• While the salmon marinates, soak the wooden skewers.
• Assemble the skewers with a lemon slice and tomato between each of the salmon cubes, about 5 salmon pieces per kabob.
• Preheat grill to high heat
• Use a grill grate or a piece of heavy aluminum foil.
• Grill salmon for 10 minutes, turning once to evenly brown both sides.

From Food and Wine

Impress your children with a scrumptious dessert that takes only 15 minutes to prepare. Simply chill it in the fridge and surprise them for a summer treat!

Ingredients

• 1 pound Homemade Fresh Ricotta or store-bought fresh ricotta, drained
• 2 tablespoons clover honey, plus more for drizzling
• 1 ½ teaspoons vanilla bean paste or extract
• Pinch of kosher salt
• 1 cup heavy cream
• Toasted almond slices, sliced fresh strawberries, and fresh mint leaves, for garnish

Directions
Process ricotta, honey, vanilla bean paste, and salt in a food processor until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.

Whip heavy cream in a large bowl until stiff peaks form, 1 to 2 minutes. Add ricotta mixture, and gently whisk to combine. Using a rubber spatula, fold mixture until evenly incorporated, 3 to 5 times. Divide mixture evenly among 4 glasses or bowls. Cover and refrigerate until firm and set, at least 1 hour or up to overnight.

Garnish mousse with toasted almond slices, sliced fresh strawberries, mint leaves, and a drizzle of honey. Serve immediately.

From Good Food

Oats and blueberries it also pack a serious nutrition punch that’s good for the body and the mind. Blueberries are rich in antioxidants and folate which support the production of serotonin, dopamine and norepinephrine – key brain chemicals involved in mood regulation and balance. Oats also offer a great source of slow-release energy which helps to stabilize mood and blood sugar levels throughout the day.

Click here to get the Measurement Conversions from Metric

Ingredients
500ml almond milk
200g whole oats
2 tbsp almond butter
1 tsp baking powder
1 egg, beaten
1 small ripe banana, mashed
½ tsp almond extract or 1 tsp vanilla extract (optional)
450g blueberries, plus extra to serve
30g whole, skin-on almonds, roughly chopped
milk or fat-free yogurt and honey, to serve (optional)

Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Mix all of the ingredients together in a large bowl.

STEP 2
Tip the mixture into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little milk or yogurt, honey and extra blueberries, if you like.

From Eating Well

May is National Strawberry Month! This luscious strawberry nice cream is a wonderful healthy ice cream alternative. It’s all fruit, dairy-free, vegan and contains no added sugar, but is bursting with sweet berry flavor.

Ingredients
1 pound fresh strawberries
2 medium bananas
1 tablespoon fresh lemon juice

Directions
Hull and coarsely chop strawberries. Peel and coarsely chop bananas. Spread the strawberries and bananas on separate sides of one baking sheet or on two sheets. Freeze until solid, at least 12 hours.

Let the strawberries thaw at room temperature for 15 minutes. Transfer to a food processor; pulse until finely chopped, about 10 pulses. Add the frozen bananas and lemon juice; process until smooth, 1 to 1 1/2 minutes, adding up to 1/4 cup cold water if needed to achieve desired consistency, stopping to scrape down sides of bowl as needed. Serve immediately or, for a firmer texture, transfer to a freezer-safe container and freeze for up to 30 minutes.

¼ cup ice-cold water, as needed.

From The Pioneer Woman

It’s a real celebration of spring flavor! And a perfect Mother’s Day treat.
With tender-crisp asparagus, green onion, fresh dill, and salty crumbled feta, this asparagus quiche is like a celebration on your plate!

Ingredients
1 refrigerated pie crust (from a 14-oz. box)
1 tbsp. plus 1 tsp. kosher salt
12 oz. fresh asparagus, trimmed
5 large eggs
1/2 c. whole milk
1/2 c. sour cream
1 tbsp. dijon mustard
1 tbsp. chopped fresh dill
1/2 tsp. ground black pepper
4 oz. crumbled feta cheese
3 green onions, thinly sliced

Directions
1. Preheat the oven to 425°F.
2. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Place the crust in the refrigerator for 30 minutes (or freezer for 15 minutes).
3. Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 14 to 17 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is dry and lightly golden all over, 5 to 8 minutes more. Allow the crust to cool slightly on a wire rack.
4. Meanwhile, in a medium saucepan, bring 6 cups of water to a boil. Add 1 tablespoon of salt and the asparagus. Cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in ice water to stop the cooking process. Drain again, and dry very thoroughly. Slice 6 asparagus in half lengthwise. Cut the remaining asparagus crosswise into 1-inch pieces.
5. Reduce the oven temperature to 325°F.
6. In a large bowl, whisk together the eggs, milk, sour cream, mustard, dill, pepper, and the remaining 1 teaspoon of salt. Sprinkle the 1-inch sliced asparagus, cheese, and green onion into the prepared crust. Pour the custard over the vegetables. Arrange the lengthwise sliced asparagus on top of the custard, overlapping if necessary. Bake until set in the center and slightly puffed at the edges, 45 minutes to 1 hour.
7. Allow to cool for at least 40 minutes before slicing with a serrated knife. Serve warm, at room temperature, or chilled.

From Eating Bird Food

This sweet potato kale frittata is a quick and easy healthy meal that can be whipped up in less than 35 minutes and served for breakfast, lunch or dinner.

Ingredients

3 teaspoons avocado or olive oil, divided
1/2 cup red onion, sliced or chopped
1 clove garlic, minced
1 1/2 cups de-stemmed kale, chopped
1 Tablespoon fresh thyme, plus more for topping
8 eggs
1/4 teaspoon sea salt
2 ounces soft goat cheese
2 cups sweet potatoes, chopped into bite-size pieces
hot sauce, for topping

Instructions

Preheat oven: Preheat the oven to 375ºF.

Roast sweet potatoes: Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
Roasted sweet potato chunks on a sheet pan.

Sauté veggies: In the meantime, melt remaining 2 teaspoons oil in an ovenproof skillet over medium heat. Add the onion and garlic and sauté until tender and golden, 8 to 10 minutes. Add the kale and thyme cook for another minute, until kale has just wilted. Remove from heat and add roasted sweet potatoes once they’re done.
Sautéed kale and onion in a skillet.
Beat eggs: Crack the eggs into a large bowl, add the salt and beat well with a fork.
Whisking eggs in a large bowl with a fork.

Add to skillet: Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the goat cheese over the top, then place the pan in the oven and bake until the center is set and lightly golden, 10 to 15 minutes.
Kale frittata in a skillet before being baked.

Serve: Cut into wedges and serve warm with a sprinkle of fresh thyme. I also like adding a drizzle of hot sauce on top!

Store: Frittata will keep in the fridge for up to 5 days.

From Amy’s Healthy Baking

Give this dark chocolate truffle recipe a try for a melt-in-your mouth treat that might be the end-of-the-day stress buster you need!

INGREDIENTS
1 cup (80g) unsweetened cocoa powder (measured like this – and see Notes!)
¼ cup (60mL) unsweetened vanilla almond milk
¼ cup (60mL) pure maple syrup
optional: melted chocolate, for coating, or other coatings

INSTRUCTIONS
Add the cocoa powder to a small bowl. Make a well in the center. Pour in the milk and maple syrup. Stir with a fork until all of the cocoa powder is fully incorporated. (It takes some effort and patience. See Notes!) Chill the mixture for 30 minutes.

Line a baking sheet with wax paper or parchment paper.

Roll the chilled chocolate mixture into 16 balls. (If the mixture sticks to your hands, wipe them with a very lightly moistened paper towel in between rolling each one.) After rolling each one, place onto the prepared baking sheet.

Coat the truffles, if desired (see Notes!), before transferring to an airtight container. Refrigerate until ready to serve.

From My Recipes

Instead of ordering a pizza try this for a healthy spin on this favorite food! What’s better than a bacon pizza? And who doesn’t love a good BLT? Instead of having an arugula salad on the side, put it on top of your pizza for fresh flavor that pairs perfectly with the tomato and applewood-smoked bacon pizza toppings.

Ingredients

1 pound refrigerated fresh pizza dough

Cooking spray

5 applewood-smoked bacon slices

2 cups grape tomatoes, halved lengthwise

½ teaspoon crushed red pepper

1 tablespoon yellow cornmeal

½ cup lower-sodium marinara sauce (such as McCutcheon’s)

¾ cup (3 ounces) shredded part-skim mozzarella cheese

1 cup baby arugula

1 teaspoon extra-virgin olive oil

½ teaspoon white wine vinegar

Directions
Step 1
Preheat oven to 450°.

Step 2
Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

Step 3
Cook bacon in a skillet over medium heat until crisp. Remove bacon; crumble. Add tomatoes and pepper to drippings in pan; cook 2 minutes, stirring occasionally.

Step 4
Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and bacon. Sprinkle cheese over top. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients; top pizza with arugula mixture.

From The Almond Eater

When stressed we often reach for unhealthy snacks. Chips and Blue Bell ice cream are not the best answer for a stressful day. But this Raspberry Pistachio Smoothie is healthy and yummy. It is salty-sweet perfection and is full of vitamin C thanks to the strawberries and orange.

INGREDIENTS

¾ cup raspberries fresh or frozen
¼ cup strawberries fresh or frozen
½ orange
2 tablespoon pistachios
1 tablespoon honey
¼ cup milk or more as needed; any kind

Instructions
Place ingredients in a blender and pulse until smooth, about 1 minute. Enjoy!

*Ingredients: You can use both raspberries AND strawberries, or just one or the other; can use maple syrup or agave instead of honey to keep this vegan; If you want a THICK smoothie, use frozen berries (you will need to add more milk if you do this)

Try adding yogurt, chia seeds, flaxseed, avocado, spinach, or kale!

From Delish

Omega-3 fatty acids, found in salmon, can prevent surges in stress hormones, pairing this protein with a delicious teriyaki sauce could be considered self-care. Give this easy but healthy and delicious recipe a try!

INGREDIENTS
1/4 cup (60ml) gluten-free tamari (naturally brewed soy sauce)
1 tablespoon caster sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon sake or shaohsing (Chinese rice wine)
4 skinless salmon fillets
Steamed rice, to serve
1 teaspoon black or white sesame seeds

PICKLED VEGETABLES
1 Lebanese cucumber, halved, seeds removed, very thinly sliced
100ml rice vinegar
1 teaspoon caster sugar
1 small carrot, cut into thin matchsticks
1/2 daikon radish, cut into matchsticks
2 tablespoons Japanese pickled ginger, shredded

METHOD

1. Combine the tamari, sugar, mirin and sake in a small bowl, stirring to dissolve sugar. Place fish in a shallow dish, pour over the tamari mixture, then marinate in the fridge for up to 30 minutes.
2. Meanwhile for the pickled vegetables, place the cucumber in a sieve set over the sink. Sprinkle with 2 teaspoons salt, then stand for 10 minutes. Rinse well, then pat dry with paper towel. Simmer the vinegar and sugar in a pan over low heat for 5 minutes. Cool slightly, then toss with cucumber, carrot, daikon and ginger. Chill while you cook salmon.
3. Preheat the oven to 180°C. Line a tray with baking paper.
4. Place salmon on the tray, pour over the marinade and bake for 8-10 minutes until just cooked.

Serve the salmon with rice and pickled vegetables, sprinkled with sesame seeds.

From Food and Wine

Pasta primavera is a Italian dish that derives its name from the season of spring and features a vibrant medley of fresh, colorful vegetables.

INGREDIENTS

• 1 pound fresh asparagus (medium to thick stalks), trimmed
• 6 ounces small multicolored carrots (about 12 carrots)
• 12 ounces uncooked bronze-cut durum wheat tagliatelle pasta (such as Seggiano Organic)
• 12 tablespoons cold unsalted butter (6 ounces), cut into 1/2-inch pieces, divided
• 1 tablespoon finely chopped garlic (from 3 medium garlic cloves)
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 4 ounces fresh sugar snap peas, trimmed and thinly sliced lengthwise (about 1 cup)
• 1 cup fresh pea shoots, plus more for garnish
• 3/4 ounce Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1/2 cup), plus more for garnish
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice (from 1 lemon)

Directions
Using a Y-shaped vegetable peeler, shave asparagus into very thin ribbons to equal 1 cup. Shave the purple carrots (from multicolored carrots) into very thin ribbons to equal 1/2 cup. Shave remaining carrots into very thin ribbons to equal 1/2 cup. (Reserve remaining asparagus and carrots for another use.) Set aside.

Cook pasta in a pot according to master technique (until very al dente, about 3 minutes shorter than package directions call for).

While pasta cooks, place purple carrot ribbons in a fine wire-mesh strainer. Lower strainer into boiling water with pasta, and cook carrots until tender, about 20 seconds. Remove strainer; drain carrots, and set aside. Melt 1 tablespoon butter in a large skillet over medium. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add 1/4 cup water; let come to a simmer. Gradually whisk in 5 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in salt.

Using tongs, lift cooked pasta from pot and transfer to skillet, reserving cooking liquid in pot. Increase heat under skillet to medium-high. Add snap peas, asparagus ribbons, uncooked carrot ribbons (do not add purple carrot ribbons), and remaining 6 tablespoons butter; cook, stirring and shaking skillet constantly, adding 1/4 cup reserved cooking liquid at a time, until a creamy sauce forms and clings to pasta, 2 to 3 minutes.

Remove skillet from heat. Add pea shoots, cheese, chives, tarragon, and lemon zest and juice, stirring constantly until thoroughly combined and cheese is melted. (Add a little more cooking liquid if necessary to maintain a creamy consistency.)

Remove skillet from heat. Add pea shoots, cheese, chives, tarragon, and lemon zest and juice, stirring constantly until thoroughly combined and cheese is melted. (Add a little more cooking liquid if necessary to maintain a creamy consistency.)

From Food Network

We’re heading into salad season! Well, we think salads are great for any time of year, but with springtime comes more fresh produce! Enjoy this fresh green lentil-based salad with bell pepper, cucumber, chopped and toasted hazelnuts and grapes.

INGREDIENTS

1 lb(s) green lentils (recommended: Sabarot)
2scallions, chopped
1cup halved seedless green grapes
1cup halved seedless red grapes
1cucumber, peeled, seeded and diced
1red bell pepper, seeded and diced
½cup coarsely chopped, skinned and toasted hazelnuts
2tsp lemon zest (from about 2 lemons)

Vinaigrette
⅓ cup fresh lemon juice (from 1 to 2 lemons)
⅓cup extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

DIRECTIONS
Step 1
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.

Step 2
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste.

Step 3
Pour the vinaigrette over the salad and toss well.

From Closet Cooking

A light and bright Greek style lemon chicken soup with rice that is thickened with eggs. Enjoy!

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 25 minutes Servings: 4

Ingredients
1 tablespoon oil
1 onion, diced
6 cups chicken broth or chicken stock
1/2 cup arborio rice
3 eggs, lightly beaten
2 cups cooked chicken
2 lemons, juice and zest
2 tablespoons white miso paste (optional)
salt to taste

Directions
Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.
Remove from the heat, mix 1/4 cup of the hot broth with the miso paste and then mix the mixture back into the soup before seasoning with salt.

Option: Add extra vegetables like carrots and celery.
Option: Add garlic.
Option: Add 2 tablespoons chopped fresh dill!

Note: The miso paste is not traditional but an amazing addition!

From Nourished by Nic

These Banana Bread Oatmeal Cups are naturally sweetened and packed with fiber, flavor and even protein! Perfect for an easy and healthy grab-and-go breakfast or snack during the week!

Ingredients

2.5 cups oats

¼ cup collagen *see substitutions below
2 teaspoon baking powder
1 tsp cinnamon
tap here
¼ teaspoon salt
¼ cup maple syrup
1 cup milk
1 medium banana mashed
¼ cup peanut butter
1 egg
⅓ cup chocolate chips

Instructions
Preheat oven to 350F and line a 12 cavity muffin tin.

In a large mixing bowl combine oats, collagen, baking powder, cinnamon and salt. Add in your maple syrup, milk, mashed banana, peanut butter and egg and stir well. Add your chocolate chips and mix once more.

Divide your batter evenly among the cavities of your muffin tin (recipe should make about 12 baked oatmeal cups). *I typically pour about ¼ cup of batter into each cavity.

Bake for about 24-27 minutes or until the top is brown.

Notes
*Collagen sub: add an extra ¼ cup of oats, oat flour or protein powder!
*Store in the fridge in an airtight container for up to a week or freeze and microwave for up to 2 months

From Lazy Cat Kitchen

A healthy vegan comfort food recipe you will love!

INGREDIENTS

150 g / ¾ cup French green lentils (lentilles vertes)*
3 tbsp olive oil, divided
2 banana shallots, finely diced
4 large garlic cloves, finely diced
8 sprigs of thyme, leaves picked
250 g / 9 oz chestnut / cremini mushrooms
125 g / 4½ oz fresh shiitake mushrooms
4 medium starchy potatoes (I used Maris Piper)
1 large carrot, chopped large
30 ml / 2 tbsp soy sauce or tamari
¼ tsp black pepper
1 tsp smoked (sweet) paprika
½ vegan mushroom (or vegetable) stock cube
7 ml / 1½ tsp vegan Worcester sauce
15 ml / 3 tsp balsamic vinegar
120 ml / ½ cup vegan white wine (optional)
2 tsp cornflour / cornstarch dissolved in 1 tbsp water
salt

METHOD

Rinse lentils well and simmer them in plenty of water for about 30 minutes – they should only be partially cooked. Adding a piece of kombu to the cooking water is a good idea if you don’t digest lentils easily. Drain and set aside.

Heat up 30 ml / 2 tbsp oil in a skillet (I used a 26 cm / 10″ cast iron skillet but you can also use a frying pan and transfer the mixture to an oven-proof dish for baking). Add diced shallots and fry until almost translucent, stirring frequently. Add chopped garlic and thyme leaves (reserve some for the topping) and fry for a few more minutes, until shallots are translucent and garlic has softened.

While the shallots are frying, chop your mushrooms into large-medium chunks.

Slice potatoes into 2-3 mm slices and parboil them for 4 minutes. Drain, refresh under cold tap and allow them to cool.

Preheat the oven to 180° C / 355° F.

Add mushrooms to the skillet, sauté them (stirring frequently) until lightly caramelized in places.

Next, add in chopped carrot, cooked lentils, soy sauce, black pepper, smoked paprika, mushroom stock cube dissolved in 240 ml / 1 cup of water, Worcester sauce, balsamic vinegar, wine (if using, otherwise more water). Mix everything very well, taste (adjust the seasoning if necessary, it may need a bit more salt) and stir in cornflour slurry.

Arrange cooled potato slices on top of the lentil-mushroom mixture so that the slices overlap. Cover the top of the dish with a fitting lid or a piece of kitchen foil and bake for 20 minutes.

Remove the hotpot / casserole from the oven and increase the oven temperature to 220° C / 425° F.

Brush the tops of the potatoes with the last tablespoon of olive oil, sprinkle them with leftover thyme, salt and pepper. Return the uncovered dish to the oven and bake for about 30 minutes, until the potatoes are nicely browned.

GREEN VEGAN SALAD

From Lazy Cat Kitchen

This green vegan salad is a satisfying combination of the seasonal green vegetables, quinoa and salted almonds brought together by a tangy basil dressing. Gluten-free. Heart-healthy for sure!

INGREDIENTS

100 g / ½ cup quinoa*
250 g / 8¾ oz broccoli (½ medium)
100 g / 3½ oz asparagus
1 medium zucchini
65 g / ½ cup frozen peas or petit pois
100 g / 3½ oz mixed salad leaves
75 g / ½ cup almonds
1 small avocado, sliced
green part of 2 spring onions / scallions, sliced thinly

DRESSING (makes double)

80 ml / 1/3 cup olive oil
flesh and zest half a lemon
15 g / ½ oz basil, mint or both
1 garlic clove
salt and pepper, to taste

METHOD

Rinse quinoa well and place it in a small pot that you have a glass lid for. Add a few pinches of salt and 180 ml / ¾ cup of water, cover with a lid and bring to the boil. Once the water boils, decrease the heat to low-medium and let the quinoa simmer until all the water has been absorbed. To check, tilt the pot slightly, keeping the lid firmly on. If you see no water seeping out from under the grain, switch off the heat and let the quinoa sit (with the lid firmly on) for another 5-10 min to finish off cooking in its own steam. Cool it down completely.

Divide broccoli into small florets, snap wooden ends off the asparagus and cut zucchini into 0.5 cm / ¼” slices.

ROAST: Preheat the oven to 220° C / 428° F. Coat broccoli florets in 2 tsp of olive oil and season. Arrange on a large baking tray. Brush zucchini slices with olive oil on both sides, season and arrange on the same tray. Coat asparagus spears in 1 tsp of oil, season and place on the baking tray. Roast for about 8 minutes, take the asparagus off the tray if ready, carry on roasting broccoli and zucchini for another 5-7 minutes, until cooked through. Alternatively, you could use a griddle pan if you prefer.

STEAM: Bring a large pot of water to the boil and grab a steaming basket. Once the water comes to the boil, steam broccoli for about 5-6 minutes, zucchini slices for about 3 minutes, asparagus for about 3-5 minutes and peas for about 3 minutes. You will need to do the steaming in batches.
If you roasted your vegetables, bring a small pot of water to the boil, cook frozen petit pois or peas for about 3 minutes, drain and immediately refresh it under a cold tap to preserve the color.

Heat up 1 tsp of oil in a small frying pan, once warm add almonds. Toast them for a few minutes until golden and slightly plump, moving them around the pan frequently. Sprinkle with flaky salt before removing from the pan. Allow to cool down and chop roughly.
Put all the dressing ingredients in a small blender (I used Ninja blender for this). Make sure the lemon flesh does not include the bitter pith. Blend until smooth, adjust seasoning to taste.

Arrange all of the salad elements on a large platter, dress with approximately half of the dressing (keep the rest in the fridge, use up in the next few days) and sprinkle with toasted almonds at the end. Pieces of soft vegan cheese, like this almond feta, scattered on top are also a nice addition.

NOTES
*small pasta, like orzo, or chewy grain would work well too.

From American Heart Association
Chilaquiles is a traditional Mexican breakfast dish in which crisp tortillas are simmered in salsa or mole sauce and then combined with eggs, queso fresco (fresh Mexican cheese), and beans. In this version, fresh tomato, cilantro, and jalapeño add more flavor. For a spicier dish, leave in the jalapeño seeds.

Ingredients
Servings 4 Serving Size 3/4 cup
• 6 large egg whites
• 2 large eggs
• 1/4 teaspoon salt
• 3 6-inch corn tortillas, stacked, cut into 3/4-inch strips, then cut crosswise into 1-inch squares
• 1/2 cup crumbled queso fresco or farmer’s cheese and 1/4 cup crumbled queso fresco or farmer’s cheese, divided use
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 1 teaspoon chipotle powder
• 2 teaspoons canola oil
• 1/2 cup chopped onion
• 1 medium jalapeño, seeds and ribs discarded if desired, chopped
• 1 1/2 cups chopped seeded tomatoes
• 1/3 cup chopped fresh cilantro

Directions

1. In a large bowl, using a fork, lightly beat the egg whites, eggs, and salt. Stir in the tortilla squares and 1/2 cup queso fresco.
2. In a small bowl, stir together the beans and chipotle powder. Fold into the egg white mixture. Set aside so the tortillas can soften.
3. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and jalapeño for 3 minutes, stirring occasionally.
4. Stir the tomatoes into the egg white mixture. Pour into the skillet. Cook for 4 to 5 minutes, or until the eggs are set, stirring occasionally. Just before serving, sprinkle with the cilantro and the remaining 1/4 cup queso fresco.

Quick Tips
Cooking Tip: An easy way to chop cilantro is to pull the leaves off the stems, put them in a custard cup or measuring cup, and coarsely snip them with sharp kitchen shears. This method also works well for other herbs, such as parsley and basil.

From Cleveland Clinic

A healthy and feel-good indulgence when you’re craving chocolate!

Made with heart-healthy and mood-boosting dark chocolate, and potassium and vitamin B6-rich bananas, these frozen bites will satisfy your sweet tooth and leave you feeling good.

Ingredients
1 banana
3 ounces dark chocolate, 70% cocoa or greater
1/2 teaspoon instant espresso

Directions
Slice banana into 16 quarter-inch slices.
Skewer each slice with two prong skewers and place on wax paper; freeze for one hour.
Create double boiler by placing metal bowl over saucepan with one inch of simmering water. Add chocolate, espresso coffee and stir continually until 3/4 melted.
Remove bowl from heat and continue stirring until completely melted.
Take banana slices from freezer and dip in chocolate until completely coated, allowing excess chocolate to drip off.
Place on wax paper and refrigerate for 30 minutes.
Serve and enjoy!
Nutrition information (per serving)
Makes 8 servings. Serving = 2 slices

Calories: 80
Cholesterol: 0 mg
Total fat: 5 g
Saturated fat: 3 g
Sodium: 0 mg
Carbohydrate: 8 g
Protein: 1 g
Fiber: 2 g
Sugar: 5 g

Directions

Step 1
In a medium bowl, combine garlic, butter, honey, salt, and pepper. Add turkey and toss to combine.
Step 2
Layer a slice of bread with 2 slices torn brie, 1 1/2 tablespoons cranberry sauce, and one-quarter of turkey mixture. Top with 1 1/2 tablespoons cranberry sauce and 2 more slices brie. Close sandwich with another slice of bread. Repeat with remaining bread, cheese, sauce, and turkey mixture for a total of 4 sandwiches.
Step 3
Heat an 8″ or 9″ cast-iron skillet over medium heat until hot. Pour in 2 tablespoons oil. Working in batches, add sandwiches, then cover and cook, turning halfway through and adding more oil if bread absorbs too much, until bread is golden brown and brie is oozing, 2 to 4 minutes per side. Repeat with remaining sandwiches.
Step 4
Serve sandwiches with more cranberry sauce alongside.

Happy Thanksgiving!

From Skinny Taste

Fun for kids of all ages! These sweet treats are a fun way to celebrate without loads of sugar. A Halloween fruit platter idea is always a great solution and delicious! Get the whole family involved in coming up with creative ghoulishly delicious snacks!

WHAT YOU’LL NEED!
To make these healthy Halloween recipes and fun treats you’ll need the following (this list for all the treats):

Apples (we love green apples)
Raw sunflower seeds or slivered almonds
Nut butter*
Edible candy eyes. Can be found where baking supplies are sold (grocery store, kitchen or craft stores) or online.*
Strawberries
Clementines or tangerines
Celery
Bananas
Mini Chocolate Chips*
Regular size chocolate chips*
Large seedless grapes
Mini cookie cutters (optional)
Canned lychee fruit
Blueberries
Mango
Blackberries
Halloween toothpicks

MORE HERE FROM MAKE IT SKINNY PLEASE