Purple Drink

I can't really think of a name for this concoction. It turns out deep purple so "Purple Drink" it is. This is really delicious and is packed with good stuff!

1 cup frozen sweet cherries
1/2 cup frozen blueberries
1/2 cup Chobani Greek yogurt (vanilla)
1 cup Coconut Milk
1 Banana
1 tsp ground flax seed

put all in the blender until smooth. You can add more or less coconut milk depending on how thick you like your drink.

Cheers to your health!!

Super Green Smoothie Recipe

Here is a recipe that is actually for the juicer, but I have tried it in my wonderful and fabulous Vitamix Blender and found that I like it better in the blender. SO, here it is. This recipe makes approx 2 large smoothies.

3-4 medium leafs of Kale rinsed
1 Small Handful of spinach rinsed
2 small apples, cut and cored (remember don't eat the seeds!)
1/2 cucumber
1 tsp ginger root
1/2 cup of water
1 lemon peeled and seeded

And to make it a bit sweeter, you can add a handful of green grapes!
Also, if you make more than you can drink, you can keep it in the fridge for 2 days! So CHEERS to your health!!

Skinny Green Tropical Smoothie

Lately I have been on a smoothie kick. I make 1-2 smoothies a day. I feel as though its better to blend all of these good things together and drink them raw than cooking them and reducing the vitamin content. And Kannon LOVES a smoothie. Today I came across this recipe and tried it. It was one of the best green smoothies I have tried yet! I did make some changes to it though. I used a tablespoon of coconut oil (yes that is weird but it has good fats in it). And water instead of coconut milk and shredded coconut. So, I since I loved it so much, I figured others may enjoy it too! So CHEERS to your health! And thanks Skinny Taste for the great recipe. I love this blog!!

Skinny Green Tropical Smoothie
Skinnytaste.com
Servings: 2 • Serving Size: 1 3/4 cups • Old Points: 4 pts • Points+: 6 pts
Calories: 228 • Fat: 7.7 g • Protein: 10.2 g • Carb: 30.2 g • Fiber: 3.9 g • Sugar: 19.4 g
Sodium: 70.5 mg


Ingredients:

• 3/4 cup light coconut milk
• 6 oz fat free Greek yogurt
• 3/4 cup fresh pineapple, cubed
• 1 ripe medium banana
• 1 cup spinach
• 2 tbsp sweetened shredded coconut
• 1 1/4 cups ice

Directions:

Put everything into the blender and blend until smooth. Makes about 3 1/2 cups.

Garden Lasagna

So today I tried this recipe. I made a huge mess making it. At the end of making it, I was thinking to myself "this better be good or else..."
But it was the best veggie lasagna I have ever had. I did change a few things based on what I had at home. I used whole milk rather than 1% milk. I also used whole wheat noodles. I used the Ronzoni Healthy Harvest whole grain lasagna noodles. You couldn't even tell that they weren't regular noodles!!
Anyways, I wanted to share this amazing recipe with you all....
ENJOY!!!

Garden- Style Lasagna

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Garden- Style Lasagna

Yield: 12 servings

Prep Time: 45 min

Cook Time: 60 min

For a low fat recipe, this one is unbelievable! We really enjoy the flavors, and it's even better the next day for leftovers.

Ingredients:

2 cups chopped onion
4 cloves garlic, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups thinly sliced carrot
2 cups chopped broccoli
1 teaspoon salt, divided
1/2 cup all-purpose flour
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
dash of nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) pre-shredded part-skim mozzarella cheese, divided
9 pre-cooked lasagna noodles, divided

Directions:

1. Preheat oven to 375°F.

2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

3. Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

4. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

5. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

6. Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over spinach mixture in dish; top with half of cottage cheese mixture, then half of vegetable mixture, and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture on top of noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

7. Cover and bake for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

Nutritional Information per serving:
Serving size: 1/12th of the lasagna
Calories per serving: 286
Fat per serving: 4.52g
Saturated Fat per serving: 4.52g
Sugar per serving: 7.77g
Fiber per serving: 3g
Protein per serving: 20g
Cholesterol per serving: 26mg
Carbohydrates per serving: 33.45g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 7

Source: RecipeGirl.com (Adapted from Cooking Light )