Posts Tagged ‘healthy breakfast’

Blueberry-Raspberry Smoothie Recipe

Tuesday, May 2nd, 2017

This recipe combines blueberries and raspberries for a delicious and filling smoothie you’ll enjoy having every day (if you so choose). We have used frozen raspberries and fresh blueberries, so if you don’t use both fresh and frozen, the ingredients will need to be altered slightly (add about 1/2 cup ice if not using any frozen berries; add about 1/2 cup more milk if using both frozen raspberries and frozen blueberries), and increase the amounts if you’re serving others too. This smoothie is best enjoyed right away, but can be kept in the fridge for about two days for a quick, on the go healthy breakfast or snack.

Blueberry Raspberry Smoothie Recipe

What you’ll need:

  • 3/4 cup 2% or 1% milk
  • 1/2 cup vanilla yogurt
  • 1 cup fresh blueberries
  • 1 cup frozen raspberries
  • 1 tablespoon honey

Directions:

  1. Pour milk and yogurt into a blender, followed by berries and honey.
  2. Blend until smooth and strain if desired.

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Tuesday Recipe: Morning Glory Muffins

Tuesday, January 15th, 2013

With the onset of the new year, many of us made resolutions to begin eating healthier. Substituting traditional ingredients with whole wheat flour, oats and plain fat-free yogurt, these Morning Glory Muffins are a great way to start your day and your new eating habits. Today’s featured recipe highlights one of January’s food holidays as well: National Wheat Bread Month.


What You’ll Need:

Cooking spray

1 cup whole wheat flour (approx. 4 3/4 ounces)

1/2 cup all-purpose flour (approx. 2 1/4 ounces)

1 cup regular oats

3/4 cup packed brown sugar

1 tablespoon wheat bran

2 teaspoons baking soda

1/4 teaspoon salt

1 cup plain fat-free yogurt

1 cup mashed ripe banana (approx. 2 bananas)

1 large egg

1 cup pitted dates, choppedĀ  (**Substitute dates for apricots or raisins, if desired.)

3/4 cup walnuts, chopped

1/2 cup dried pineapple, chopped

3 tablespoons ground flaxseed (approx. 2 tlbsps whole)

Directions:

1. Preheat oven to 350Ā°.

2. Place 18 muffin cups liners into muffin pan; coat liners with cooking spray.

3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours with oats, brown sugar, wheat bran, baking soda and salt in a large bowl; stir with a whisk.

4. Make a well in the center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist.

5. Fold in dates, walnuts, and pineapple.

6. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed.

7. Bake for 20 minutes, or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

** We suggest serving these muffins with a a side of fresh fruit and yogurt for a delicious and complete breakfast.


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Orange, Pineapple, Papaya Salad

Tuesday, August 16th, 2011

Pottery Berry ColanderCelebrate Orange and Papaya Month with this healthy and nutritious salad. One serving provides 244% of your daily value of vitamin C and 96% of manganese. Add a dollop of whipped cream to turn this into an amazing dessert, or a quarter cup of cottage cheese and a sprinkling of granola for a healthy breakfast.

You Will Need:
1 medium sized pineapple, cut into 1-inch pieces
4 oranges, segments cut out from membrane
1 large papaya, cut into pieces
2 Tbs sliced almonds

Instructions:
Cut and mix fruits together.
Sprinkle with almonds.

 

 
Fruit PrintEasy 5 Ingredients or Less Recipes

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