Eat well with these great recipes!  

HOLY GUACAMOLE

  • 5 large, ripe avocados
  • Juice of 1 (large) or 2 (small) fresh lemons
  • 1/2 cup finely diced white or sweet yellow onion
  • 5-6 minced or finely diced garlic cloves
  • 1/2 finely chopped jalepeno pepper (discard seeds and membrane)
  • 1 chopped, fresh roma tomato (with skin)
  • 1/8 tsp. kosher salt​
  • 1/2 c. (packed) chopped, fresh cilantro
  • Fresh ground pepper to taste

Slice each avocado in half by scoring the entire avocado lengthwise. Twist apart the halves and remove the pit by carefully inserting the blade of a sharp knife in to the pit and twist out (spooning out works as well). Cut into quarters lengthwise and peel off the outside skins. Place quarters into a large bowl and use a pastry knife to mash the avocados. 

Add the remainder of the ingredients to the avocados and combine with a spatula. 

Garnish with a few sprigs of fresh cilantro and a dash of chili powder. Serve with your favorite, sturdy tortilla chips.


Just remember, a little goes a long way. Avocados are packed full of nutrients but also calories. Portion out a few tablespoons to be safe. 

MIXED BERRY SMOOTHIE

This is one of my early morning favorites! It’s so quick, easy, and nutritious --and did I mention delicious?

Explore your creative side by blending up your own variations to this basic recipe. If you aren’t using frozen berries or fruit you may want to add a few ice cubes to give it a slushy consistency.


In a rush? Take it with you in your favorite travel mug.


1 to 1-1/2 c. apple juice or favorite juice (water works just fine too) 
1/2 c. plain or flavored Greek yogurt (great for protein)
 1 c. fresh or fresh-frozen berries or fruit (strawberries, peaches, blackberries, blueberries)
2 T. wheat germ, toasted 
1 small-medium banana (ripe)

Toss in a handful of kale if you have some handy. 

Place all ingredients in a blender and give it a whirl until well blended.  Mmm!

Serves 1-2.

holy guacamole!


BANANA MULTI GRAIN MUFFINS


BANANA MULTI GRAIN MUFFINS

Kids love these, and you’ll love the fact that those last two bananas won’t go to waste...
Preheat oven to 400 F.

2 medium-sized, ripe bananas

2 large egg whites 

1 c. low-fat buttermilk

3 T. olive oil

1-1/2 c. whole wheat flour

1/2 c. old fashioned rolled oats

1/2 c. wheat germ, toasted

1 tsp. baking powder

1 tsp. baking soda

1 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 c. brown sugar

In a large bowl combine all dry ingredients. In a medium bowl, mash the bananas, add the egg whites and lightly beat. Stir in the buttermilk and olive oil and mix well. Add the wet/banana mixture to the dry ingredients, stirring just long enough to moisten. (There may still be a few lumps in the mixture.)

Use baking cups or spray/oil muffins tins, spoon in batter evenly and bake for about 20 minutes at 400 F.

Makes about 12 regular muffins.


mixed berry smoothie