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Healthy Recipes!!


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.)


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