Ingredients:
1-cup baby spinach
1-cup kale
½ -cup strawberries
Half a banana
½ cup peaches
1 tablespoon of Chia seeds
1-cup water (more or less depending on your preference)
Directions:
Add all to blender and mix. Measurements are a guide, but I usually just grab and eyeball everything.
Ingredients:
Nori sheets (dried seaweed), cut sheets in half make 2 triangles
1 canned chicken breast (mine was from Costco)
1 whole avocado
1 small chopped apple
A dash of sea salt
Directions:
Cut avocado in half, remove pit. Scoop out avocado and mash with fork. Mix with chicken, apples and salt. You can also add 2 tablespoons of Greek Yogurt instead of Mayonnaise for a more creamy texture.
Ingredients:
½ cup low fat cottage cheese
Half a sliced banana
1/3 serving of raw almonds (9 almonds)
2 tablespoons of blueberries
1 teaspoon of honey
A dash of cinnamon
You can also substitute cottage cheese with yogurt
Ingredients:
2 cups Large Button Mushrooms
3 cups of spinach
1/3 cup crushed raw almonds
2/3-cup fat free ricotta cheese
1 clove minced garlic
1 tablespoon of Parmesan
2 teaspoons of salt
Directions:
I sautéed the spinach in a little water, then chopped and squeezed excess water. Mixed chopped spinach, almonds, ricotta, Parmesan, and garlic, salt and pepper. Remove stalk from mushroom. Lightly coat Mushrooms with olive oil, put it in a large bowl and mixed in the oil and little salt. Then add stuffing to mushroom, bake at 375˚ for 25 minutes. For low carb option you can skip the pasta and just pour marinara over the stuffed mushrooms.
For Pasta I used whole grain thin spaghetti noodles and store bought organic marinara
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