EveryGirl Tip
Remember to slice off the tough inner rib of the kale – you only want to add the leaves.
Fantastic Five Smoothie
SERVES 2
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
- In a blender or food processor, process all of the ingredients until blended.
- Add additional ice chips to achieve the desired consistency.
EveryGirl Tip
Reduce the calories in this dish by omitting half of the granola and half the nuts.
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.
Yogurt Cup Crunch
SERVES 1
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
- In a small cup, blend the yogurt and syrup or jam.
- Stir in the apple, cashews, and granola.
EveryGirl Tip
The name of this recipe says it all! Add lots of ice if you have a sore throat.
Immunity-Boosting Cold-Kicking Smoothie
SERVES 2
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
- In a blender or food processor, process the pineapple chunks, kale, banana, orange juice, echinacea, and ice chips until blended.
- Add additional ice chips to achieve desired consistency.
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!
Rube Red Grapefruit Breakfast Blast
SERVES 1
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
- Place the grapefruit sections in a small bowl.
- Drop a dollop of yogurt over the grapefruit.
- Garnish with the pomegranate seeds, coconut, and pistachios.
Green Tea and Berry Blast
SERVES 1
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
- Add the tea bag to the boiling water and remove after 10 min.
- Pour the tea into an ice cube tray and freeze.
- In a blender or food processor, process 4 frozen tea cubes with the berries, banana, yogurt, water and flaxseed, if using, until blended.
Greek Egg Omelet
SERVES 1
3 tablespoons olive oil
2 large eggs
½ cup Feta cheese, crumbled
1 teaspoon black pepper
1 teaspoon crushed red pepper
- Heat oil in a deep skillet.
- In a medium bowl, mix eggs, Feta cheese, black pepper, and crushed red pepper.
- Pour mixture into the skillet. Cook until bottom is set, about 1 minute. Do not stir.
- Flip omelet over and cook for another 1 to 2 minutes.
Harley Pasternak’s Apple-Nut Smoothie.
SERVES 1
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
- In a blender, finely grind the almonds.
- Add in the remaining ingredients and blend.
- Add in water or ice cubes if you prefer a thinner smoothie.
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.
The Mouthwatering Special Omelet
SERVES 2
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
- Heat oil in a large heavy skillet. Add onion and sauté until golden brown, about 3 minutes.
- Add peppers, sweet potato, white potato, salt and pepper, and crushed red pepper (if
using) and cook, stirring frequently, until the vegetables are tender, about 5 minutes. - In a separate bowl, whisk eggs. Stir in the Feta cheese and pour mixture over the
vegetables in the skillet. Cook omelet for 2 minutes, then carefully flip it over and
cook until eggs are set, another 1 to 2 minutes.
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.