BREAKFAST
Plant-Based Cashew Butter & Raspberry Smoothie
MAKES 2 SMOOTHIESINGREDIENTS
3/4 cup frozen raspberries 1/2 cup cottage cheese 1 Tbsp cashew butter 1 cup Pacific Foods Cashew Original Plant-Based BeverageHO
W TO MAKE IT
1. Combine all the ingredients in a blender. Blend on low, then finish on high for 1 to 2 minutes, until smooth.
LUNCH
Shrimp Black Bean Salad Recipe
1 pound cooked medium shrimp, peeled and deveined
1 can (15 ounces) black beans, rinsed and drained
1 small green pepper, julienned
1 small onion, thinly sliced
1/2 cup chopped celery
2/3 cup picante sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon grated lime zest, optional
6 lettuce leaves
1 cup halved cherry tomatoes
In a large bowl, combine the first five ingredients.
In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours.
Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.
DINNER
Low Fat Lemon Pepper Chicken Breasts
4 (6 ounce) boneless, skinless chicken breasts
½ teaspoon salt, plus 1/8 teaspoon, divided
1 tablespoon extra-virgin olive oil
1 medium lemon, thinly sliced
2 tablespoons lemon juice
1 tablespoon pure maple syrup
2 tablespoons unsalted butter, cut into pieces
1 teaspoon cracked pepper
Step 1Preheat oven to 425 degrees F.
Step 2Sprinkle chicken evenly with 1/2 teaspoon salt. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until the underside is golden brown, about 4 minutes. Flip the chicken; arrange lemon slices around the chicken in the pan.
Step 3Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion of meat registers 165 degrees F, about 10 minutes.
Step 4Transfer the chicken to a platter. Add lemon juice and maple syrup to the pan. Add butter, 1 piece at a time, stirring until it melts into the sauce. Stir in pepper and the remaining 1/8 teaspoon salt. Drizzle the sauce over the chicken.