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[av_heading heading=’BREAKFAST’ tag=’h3′ style=’blockquote modern-quote modern-centered’ size=’50’ subheading_active=” subheading_size=’15’ padding=’0′ color=’custom-color-heading’ custom_font=’#6ba3aa’][/av_heading]

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EveryGirl Tip

Remember to slice off the tough inner rib of the kale – you only want to add the leaves.
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[av_heading heading=’Fantastic Five Smoothie’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 2

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2 cups chopped kale
1 1/2 cups frozen grapes
3/4 cup unsweetended almond milk or regular milk
1/2 small cucumber, peeled, seeded & chopped
1/2 cup frozen blueberries
1/2 small avacado or 1/2 small banana
1/2 cup ice chips

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EveryGirl Tip

Reduce the calories in this dish by omitting half of the granola and half the nuts.
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EveryGirl Tip

Greek yogurt is thicker in texture and higher in protein, than regular yogurt. Rather than buying flavored kinds, stir in your own flavors and sweeteners, like fruit and sugar-free syrup.
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[av_heading heading=’Yogurt Cup Crunch’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 1
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1/2 cup plain nonfat Greek yogurt
2 tablespoons suger-free syrup or jam
1 small apple, diced
2 tablespoons unsalted chopped cahews or other nut
2 tablespoons granola or other high-fiber cereal

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EveryGirl Tip

The name of this recipe says it all! Add lots of ice if you have a sore throat.
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[av_heading tag=’h3′ padding=’10’ heading=’Immunity-Boosting Cold-Kicking Smoothie’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 2
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1 1/2 cups pineapple chunks
1 cup chopped fresh kale
1 frozen banana, cut into chunks
1/2 cup orange juice
1 full drop echinacea liquid
1/2 cup ice chips

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EveryGirl Tip

While it’s good to eat grapefruit first thing in the morning (they are a good morning fat burner), this dish also serves as a delicious and healthy dessert alternative. It looks impressive at a dinner party and people love when they taste it and don’t feel any guilt!
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[av_heading heading=’Rube Red Grapefruit Breakfast Blast’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 1
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1 Ruby Red grapefruit, cut into sections
1 big spoonful plain nonfat Greek yogurt
1 tablespoon pomegranate seeds or a few rasberries
1 tablespoon unsweetened or sweetened coconut flakes
1 tablespoon pistachio nuts, chopped

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[av_heading heading=’Green Tea and Berry Blast’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 1
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1 green tea bag
1 cup boiling water
1 cup frozen berries (any kind)
1/2 frozen banana, chopped
1/2 cup nonfat Greek yogurt
1/2 frozen banana, chopped
1/2 cup water
1 tablespoon ground flaxseed, optional

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[av_heading tag=’h3′ padding=’10’ heading=’Greek Egg Omelet’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 1
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3 tablespoons olive oil
2 large eggs
½ cup Feta cheese, crumbled
1 teaspoon black pepper
1 teaspoon crushed red pepper

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SERVES 1
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5 raw almonds
1 red apple, unpeeled
1 small frozen banana, chopped
¾ cup (6 oz.) nonfat plain Greek yogurt
½ cup nonfat milk
½ teaspoon ground cinnamon, or to taste

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EveryGirl Tip

MY LEFTOVERS TIP
If you do make extra of a dish, serve everyone who is eating a portion and then put the leftovers away before you begin to eat. If everything is packed away out of sight in the fridge, you’ll be less tempted to load up your plate with that deadly extra serving.
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[av_heading tag=’h3′ padding=’10’ heading=’The Mouthwatering Special Omelet’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 2
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¼ cup olive oil
1 small onion, chopped
½ large yellow bell pepper, cut into strips
½ large red bell pepper, cut into strips
1 small sweet potato, cut into rounds
1 medium white potato, diced
Salt and pepper to taste
½ teaspoon crushed red pepper flakes
2 large eggs
½ cup crumbled Feta cheese

If you do make extra of a dish, serve everyone who is eating a portion and then put the leftovers away before you begin to eat. If everything is packed away out of sight in the fridge, you’ll be less tempted to load up your plate with that deadly extra serving.
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