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Recipes for Healthy Living

Food should not only look good but also taste good, and be good for you!

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Ingredients:

10 oz Granola
12 oz Fresh Strawberries
1 lb 8 oz Low-Fat Plain Yogurt
1/2 tsp Vanilla Extract
1 Tbsp Honey
1 lb Fresh Blueberries

Directions:

1. Place 1/2 cup (about 2 oz) strawberries and blueberries in each cup.
2. Combine yogurt, vanilla, and honey in a large bowl. Stir well.
3. Using a No. 8 scoop, portion ½ cup (about 4 oz) yogurt mixture on top of strawberries.
4. Sprinkle 1/8 cup (about 1/2 oz) granola over yogurt.

Spotlight Recipe: Breakfast Parfait

4-6 Servings

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Collard Greens

Ingredients (10-12 servings):

1 1/2 Tbsp Canola oil 
15 oz Onions, diced 
1 1/2 oz Sugar 
3 oz Fresh green bell peppers, sliced 
1 1/2 tsp Minced garlic 
1 tsp Red pepper flakes 
2 lbs. of Fresh collard greens, chopped 
2 1/2 tsp Vegetable base powder 
1 qt Water 
1 Jalapeño (optional)

Directions: 
1. Heat oil in a large stock pot uncovered over high heat. 
2. Add onions. Cook for about 5 minutes, stirring constantly.
 3. Add sugar and bell peppers. Cook for another 2-3 minutes, stirring constantly. Onions will begin to caramelize. 
4. Add garlic and pepper flakes.  
5. Reduce heat to medium. Add collard greens and vegetable base. Sauté uncovered for 2-3 minutes.  
6. Add water. Stir well. 
7. (Optional) Add 1 jalapeño.
 8. Bring to a boil, and turn down to a simmer. Cook for 30-45 minutes or until greens are tender.  
9. Remove jalapeños before serving. 
10. Portion with No. 12 scoop (1/3 cup).

Orzo Pasta with Green Peas

Ingredients (10-12 Servings):

1/4 cup Canola oil
4 oz Onions diced
12 oz Whole-wheat orzo pasta
3 1/2 cups Water
1/4 cup Canned low-fat evaporated milk
1 1/2 Tbsp Low-sodium chicken base
3 oz Low-fat Parmesan cheese
1/3 cup Chopped pimentos
2 oz Frozen green baby peas
2 Tbsp Fresh basil leaves
1 tsp Lemon zest

Directions:
1. Heat oil in a large stock pot
2. Add diced onions. Cook uncovered over high heat for 2-4 minutes
3. Add pasta and 1 3/4 cups water. Cook uncovered over high heat for 3-5 minutes or until water has almost been absorbed by pasta. Set remaining water aside.
4. Add remaining water, milk, and chicken base. Cook uncovered over medium heat for 3-6 minutes.
5.Add cheese, pimentos, and peas. Cook uncovered over medium heat for 4 minutes.
6. Fold in basil and lemon zest.
7. Portion with No. 8 scoop (1/2 cup).

Breakfast Parfait

Ingredients (4-6 Servings):

10 oz Granola
12 oz Fresh Strawberries
1 lb 8 oz Low-fat plain yogurt
1/2 tsp Vanilla Extract
1 Tbsp Honey
1 lb Fresh blueberries

Directions:

1. Place 1/2 cup (about 2 oz) strawberries and blueberries in each cup.
2. Combine yogurt, vanilla, and honey in a large bowl. Stir well.
3. Using a No. 8 scoop, portion ½ cup (about 4 oz) yogurt mixture on top of strawberries.
4. Sprinkle 1/8 cup (about 0.5 oz) granola over yogurt.

Mango Smoothie Bowl

Ingredients (4-6 Serving):

1 lb 9 oz Low-fat Greek yogurt
1 lb 8 oz Frozen mangoes
1 Tbsp Agave syrup
1 1/2 tsp Vanilla extract

Directions:
1. Place yogurt in a chinois (cheesecloth). Allow yogurt to drain over a large bowl for 24 hours. Cover and refrigerate at 40 °F. Set aside for step 3.
2. Drain mangoes in a colander. Drain for at least 30 minutes to 1 hour. Set aside for step 4.
3. Place drained yogurt in a large bowl. Set aside for step 6.
4. Pour mangoes into a food processor.
5. Puree mangoes on medium speed until mangoes have a smooth consistency.
DO NOT OVERMIX.
6. Pour mango puree over yogurt. Stir well.
7. Using a 4 fl oz spoodle, portion 2/3 cup (about 6 ½ oz) mango smoothie into each bowl.
8. Serve 1 smoothie bowl (8 oz serving bowl).

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