Get your greens smoothie
1 1/2 cup unsweetened almond milk, soy milk, rice milk or hemp milk
1 1/2 cup packed baby spinach
1 1/2 cup frozen cherries or berries
Combine all ingredients in a blender and puree until smooth. Pour into glasses and serve.
Per Serving: Serving size: , 110 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 20g carbohydrates, (4g dietary fiber, 14g sugar), 3g protein.
Cracked pepper potato chips with onion dip
Recipe courtesy of foodnetwork.com
For the Chips:
3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
For the Dip:
2 teaspoons olive oil
1 small onion, minced
2 scallions, thinly sliced, greens and whites separated
1 1/4 cups nonfat Greek style yogurt or 1 2/3 cups regular nonfat plain yogurt
1/4 cup mayonnaise
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
Combine onions with thickened or Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.
Tangerine Roasted Tuna with Green Olives
1/2 cup drained pitted green olives (about 20)
1 tangerine or small orange, zested and quartered, zest reserved
1 red onion, cut into small wedges
1/2 pound Whole Catch® boneless, skinless tuna steak, cut into (1-inch) chunks
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat the oven to 425°F. Arrange olives, tangerine, and onions on a large, parchment paper-lined baking sheet and roast until onions are just browning, 10 to 15 minutes. Toss gently, scatter tuna over the top, season with salt and pepper and continue roasting until tuna is just cooked through, 8 to 10 minutes more. Squeeze tangerine over tuna, onions and olives. Sprinkle with reserved zest; toss well and serve.
Per Serving: Serving size: , 140 calories (60 from fat), 6g total fat, 0g saturated fat, 30mg cholesterol, 700mg sodium, 7g carbohydrates, (1g dietary fiber, 3g sugar), 14g protein.