BREAKFAST
Maple-Cashew-Apple Toast
MAKES 4 SERVINGS
1⁄4 cup cashew butter 4 tsp pure maple syrup 4 slices whole wheat bread, toasted 1⁄2 red apple, cored and thinly sliced 1⁄8 tsp ground cinnamon
HOW TO MAKE IT
In a small bowl, stir together cashew butter and syrup. Spread over toasted bread. Top with apple slices and sprinkle with cinnamon.
LUNCH
Kale Turkey Wraps
1 tablespoon cranberry sauce
1 teaspoon Dijon mustard
3 medium lacinato kale leaves
3 slices deli turkey (about 3 ounces)
6 thin red onion slices
1 firm ripe pear, cut into 9 slices
Step 1
Mix cranberry sauce and mustard in a small bowl. Spread on kale leaves. Top each leaf with a slice of turkey, 2 slices red onion and 3 slices pear. Roll each leaf into a wrap. Cut each wrap in half, if desired.
DINNER
Green Goddess Salad with Chicken
Dressing
1 avocado, peeled and pitted
1 ½ cups buttermilk
¼ cup fresh chopped herbs (such as tarragon, sorrel, mint, parsley and/or cilantro)
2 tablespoons rice vinegar
½ teaspoon salt
Salad
3 cups chopped romaine lettuce
1 cup sliced cucumber
3 ounces sliced (or diced) cooked boneless, skinless chicken breast (see Tip)
½ cup diced low-fat Swiss cheese (2 ounces)
6 cherry tomatoes, halved if desired
Instructions Checklist
Step 1 To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)
Step 2 To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)
コメント