Cucumber, Tomato, and Avocado Salad

Here’s what you will need:

• 1 English cucumber
• 4 Roma tomatoes
• 3 ripe avocados
• ½ red onion
• ¼ cup cilantro
• Juice of 1 lemon
• Salt and black pepper to taste
• 2 Tbsp. extra virgin olive oil

Directions:

1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.

2. Toss with olive oil, lemon juice, salt, and pepper.

Inspired by: http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/

Peanut Butter Breakfast Shake

BACK-TO-SCHOOL PEANUT BUTTER BREAKFAST SHAKE

Author: Real Mom Nutrition

Serves: 1

 

INGREDIENTS

• 1 peeled, frozen banana
• 1 cup milk
• 1 tablespoon natural peanut butter
• 2 small pitted dates
• ½ teaspoon vanilla

INSTRUCTIONS

1. Place all ingredients in a blender and blend until smooth.
2. Serve immediately.

Top Ramen Peanut Butter Noodles(need to update)

Top Ramen Peanut Butter Noodles

1/4 cup soy sauce
1/4 cup sugar
1/4 cup peanut butter

garlic
Top Ramen Noodles

Source: Mom

Peanut Butter Chocolate Oatmeal Cups

PEANUT BUTTER CHOCOLATE OATMEAL CUPS

Author: Adapted from Green Lite Bites

Serves: 12

 

INGREDIENTS

• 3 ripe bananas
• 1 cup milk (dairy or non-dairy)
• ½ cup natural peanut butter
• ¼ cup pure maple syrup
• 2 eggs
• 3 cups old fashioned oats
• ¼ cup chocolate chips
• 1 tablespoon baking powder
• 1 teaspoon vanilla

INSTRUCTIONS

1. Heat oven to 375 degrees.
2. Mash bananas in mixing bowl. Add rest of ingredients and stir well.
3. Line muffin pan with 12 paper/silicone liners. Fill each one with batter (it will come to the top or even a bit heaping).
4. Bake for 20-25 minutes or until tops become slightly browned.

NUTRITION INFORMATION

Serving size: 1 muffin Calories: 232 Fat: 12g Carbohydrates: 32 Sugar: 10g Sodium: 171mgFiber: 5g Protein: 8g

Indian fry bread

Indian Fry Bread

1 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 cup water

On a lightly floured surface, knead dough to 4" thickness.

Add 1/2 " of oil in pan and heat until wooden spoon bubbles around the edges.

Source:
Mom

We made these and ate them with cooked pinto beans, hamburger, spanish rice and Italian bean mixture on top.  I didn't like them with this combo.

However though these are delicious with honey and/or powdered sugar.

Morning Greens Smoothie

Ingredients

• 1 pear, core removed and diced
• 1 cup fresh spinach
• 1/2 banana
• 3/4 cup almond milk
• handful of ice cubes
• 1/4 cup Evolution Fresh Sweet Greens (for extra greens!)

Directions

1. Cut the fruit into fairly small pieces.
2. Add the pear, spinach, banana and ice cubes to your blender or food processor.
3. Then pour the almond milk and Evolution Fresh Sweet Greens over the fruit and ice mixture.
4. Blend ingredients until completely pureed.

1 serving

Source: http://www.mambosprouts.com/

Easy Breaded Shrimp (Baked)

EASY BREADED SHRIMP (BAKED)

SERVES: 4

 

INGREDIENTS

• 1 pound raw shrimp, peeled and deveined
• ¾ cup whole-wheat breadcrumbs
• ¼ cup chopped fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon lemon zest (I’ve found a microplane grater to be the best tool for this job.)
• ¼ teaspoon salt
• 1 egg
• Olive oil for baking

INSTRUCTIONS

1. Preheat oven to 400° F. Grease a large baking sheet with olive oil.
2. Pat the peeled shrimp dry and set aside. In a small mixing bowl, stir together the breadcrumbs, parsley, garlic, lemon zest, and salt with a fork. In a separate small bowl, beat the egg.
3. To bread the shrimp, keep one hand “wet” (egg bowl only) and one hand “dry” (breadcrumb bowl only). Start by dropping a few shrimp into the egg mixture with your wet hand. While still using your wet hand, pick up the shrimp, shake off the excess egg, and then drop them on top of the breadcrumb mixture. Pick up a pinch of breadcrumbs with your dry hand and sprinkle them on top of the shrimp. Finish coating the shrimp with your dry hand and transfer them to the prepared baking sheet. Continue until all the shrimp are coated.
4. Drizzle or spray more olive oil on top of the coated shrimp and bake until the shrimp are done all the way through and golden brown on the bottom, about 13 - 14 minutes.

NOTES

We recommend organic ingredients when feasible.

Source: http://www.100daysofrealfood.com/

The best Oven Baked Chicken Wings

THE BEST OVEN BAKED CHICKEN WINGS!

SERVES: 5 TO 6 SERVINGS

 

INGREDIENTS

• 3 pounds chicken wings (about 3 dozen wings total)
• 1 tablespoon pure maple syrup (preferred) or honey
• 2½ teaspoons black pepper
• 1½ teaspoons smoked sea salt (this recipe would not be the same without the SMOKED version versus regular salt...I found it at our grocery store and it's worth the extra effort if you don't already own some)
• 1 teaspoon (dried) thyme
• 1 teaspoon paprika
• ½ teaspoon (dried) oregano
• ½ teaspoon red pepper

Special Equipment

• Baker's cooling rack

Optional Accompaniments

• Celery sticks and homemade ranch dip

INSTRUCTIONS

1. Place the cooling rack on top of a baking sheet lined with aluminum foil and set aside. Pre-heat oven to 425 degrees F.
2. Pour the maple syrup into a large mixing bowl. Add the wings and mix with your hands to evenly coat the wings. (Note: If your wings are fairly wet, pat dry with a paper towel first, otherwise don't waste your time.) Arrange the coated chicken wings on top of the rack, thick-skinned side down.
3. Mix remaining ingredients in a small bowl and with a dry hand, evenly spread about half of the spice mixture on top of the wings. With your other "wet" hand, press the spice rub into the wings and then flip them over (we want the thick-skinned side up during baking for extra crispiness). Evenly spread the remaining spice mixture on top with your dry hand.
4. Bake for 45 minutes on the middle oven rack. Serve warm and enjoy!

NOTES

We recommend organic ingredients when feasible.

Source: http://www.100daysofrealfood.com/

Creamy Queso dip w/ veggies

SERVES: 6 TO 8

INGREDIENTS

• 3 tablespoons butter
• ⅓ cup diced onion
• 1 poblano pepper, seeded and diced
• 1 jalapeno pepper, seeded and finely diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon cumin
• ⅛ teaspoon red pepper
• 2 tablespoons whole-wheat flour
• 1 cup milk
• 2 cups freshly grated cheese (like Monterey Jack, Grand Cru, or another mild white cheese)
• 1 tomato, finely diced
• 1 cup fresh spinach leaves, cut into ribbons (culinary scissors work best for this job)

INSTRUCTIONS

1. Melt the butter in a medium sauté pan over medium heat. Add the onion and both diced peppers and cook while stirring occasionally until the veggies soften, about 4 to 5 minutes. Add the garlic and other spices to the pan and cook for 1 more minute.
2. Sprinkle in the flour and stir vigorously until the mixture begins to darken but does not burn, about 1 to 2 minutes. Whisk in the milk, continue whisking to break up any lumps, allow it to thicken just slightly, and then turn off the heat. Sprinkle in the cheese, stir with a spoon until it melts completely, and then gently mix in the diced tomato and chopped spinach. Serve warm with veggies and/or chips. Enjoy!

NOTES

If you accidentally thicken the cheese sauce too much you could mix in a little extra milk, but I wouldn't recommend overdoing it since it takes away from the flavors.

We recommend organic ingredients when feasible.

Source: http://www.100daysofrealfood.com/