Creamy Vanilla Frozen Yogurt

Source: http://skinnyms.com/

Yogurt Parfaits With Cherries and Pistachios

Source: http://cooking.nytimes.com/recipes/

Minty Yogurt Chutney

Source: http://cooking.nytimes.com/recipes/

Creamy Greek Yogurt Guacamole

Serves: 4
Prep Time: 10 min

INGREDIENTS:

• 2 medium ripe avocados.
• 1 Tablespoon fresh lime juice.
• 1/3 cup Greek yogurt (non-fat or full fat).
• 1/4 cup chopped red onion.
• 2/3 cup chopped tomatoes.
• 2 Tablespoons chopped cilantro.
• Chips or veggies, for serving.

DIRECTIONS:

• Halve and pit the avocados then scoop out the flesh into a medium bowl. Add the lime juice to the bowl then use a fork to mash up the avocado until it reaches your desired consistency.
• Stir in the Greek yogurt, red onion, tomatoes and cilantro. Taste and season with salt and pepper. Serve immediately with chips, or store, covered securely with plastic wrap, in the refrigerator.

Source: http://www.justataste.com/

Healthy Blueberry Frozen Yogurt

Serves: 4 
Prep Time: 5 min

INGREDIENTS:

• 1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid.
• 3 Tablespoons agave nectar or honey.
• 1/2 cup plain yogurt (non-fat or whole).
• 1 Tablespoon fresh lemon juice.

DIRECTIONS:

• Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
• Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Source: http://www.justataste.com/

Healthy Strawberry Frozen Yogurt

Serves: 4. 

Prep Time: 5 min.

INGREDIENTS:

• 4 cups frozen strawberries.
• 3 Tablespoons agave nectar or honey.
• 1/2 cup plain yogurt (non-fat or full fat).
• 1 Tablespoon fresh lemon juice.

DIRECTIONS:

• Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
• Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Notes:

You can add additional agave nectar or honey if you want a sweeter-tasting dessert.

Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.

Source: http://www.justataste.com/

Tart Cherry Frozen Yogurt

INGREDIENTS:

• ¾ cup frozen tart cherries.
• 2 cups full fat greek yogurt.
• 1 can full fat coconut milk (refrigerate & scoop the solid part).
• ⅔ cups cane sugar.
• ¼ cup maple syrup.
• 1 teaspoon vanilla.
• 1 teaspoon sea salt.

Toppings:

• Extra tart cherries.
• Toasted sliced almonds.

DIRECTIONS:

• Let cherries thaw on your countertop while you mix your froyo yogurt base.
• In a large bowl, whisk together the yogurt, coconut milk solids*, sugar, maple syrup, vanilla and salt. Whisk until well combined then pour the mix into an ice cream maker and follow the manufacturer's directions.
• Use a fork or a potato masher to gently break up the tart cherries. Add them to the ice cream maker toward the end of the churning time so they swirl throughout.
• Scoop & enjoy! (and/or pour it into a container and freeze it for 30 minutes to firm it up).

Note: 

To separate the coconut solids in your coconut milk: Put a can of coconut milk in the fridge overnight. When you're ready to use it, open it (without shaking it), and scoop the solid part out. (For this recipe, it's ok if you get some of the watery part). Save the rest of the coconut water for a later use.

After you've stored your frozen yogurt in the freezer overnight, it'll harden more than normal ice cream (because there aren't stabilizers in this recipe), just let it sit out to thaw for 20 or so minutes and it'll become creamy again.

Vegan option: skip the yogurt and use 2 (total) cans of full fat coconut milk instead.

Source: http://www.loveandlemons.com

Super-Tasty Miso Broth

Serves: 2 
Cooks in 40 minutes.

Mixed wild rice is much more nutritious than regular rice and is a good source of both magnesium and phosphorus, which are good for maintaining healthy teeth and skin.

INGREDIENTS:

• 150g mixed brown and wild or brown rice.
• 20g dried porcini mushrooms.
• 1 red onion.
• Sesame oil.
• 1 x 5cm piece of ginger.
• 1 heaped teaspoon miso paste.
• 800ml really good chicken stock.
• 6 radishes.
• Rice or white wine vinegar.
• 1 x 200g skinless free-range chicken breast.
• 1 handful of colourful curly kale.
• 1 sheet of nori.
• 150g mixed exotic mushrooms, such as enoki, chestnut, shiitake.

DIRECTIONS:

• Cook the rice according to the packet instructions. Put the porcini in a small bowl and just cover with boiling water to rehydrate them.
• Meanwhile, peel the onion and cut into eighths, then place in a medium pan on a medium-high heat with 1 teaspoon of sesame oil. Cook for a few minutes, or until dark golden, stirring occasionally, while you peel and matchstick the ginger. Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the porcini and soaking water, leaving the last gritty bit behind. Cover and simmer gently for 20 minutes. Halve the radishes, put them into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle.
• Finely slice the chicken and tear the kale and nori into small pieces, removing any tough stalks from the kale. Break up the mushrooms, leaving the cute ones whole, and stir it all through the broth. Re-cover and cook for 4 minutes, or until the chicken is cooked through. Drain and divide the rice between your bowls, followed by the radishes. Season the broth to perfection, ladle it into the bowls, then serve.

Source: http://www.jamieoliver.com/recipes/

SHRIMP FAJITAS

INGREDIENTS:

• 1 poblano pepper, thinly sliced.
• 1 red bell pepper, thinly sliced.
• 1 yellow pepper, thinly sliced.
• ½ yellow onion , thinly sliced.
• ½ red onion , thinly sliced.
• 1 ½ lb medium shrimp, peeled and de-veined.
• 2 Tbsp lime juice.
• 3 Tbsp olive oil.
• 1 garlic clove, minced.
• ½ teaspoon salt.
• ½ teaspoon ground cumin.
• ½ teaspoon chili powder.
• ½ teaspoon red pepper flakes.
• 6-8 flour tortillas.
• Guacamole.
• Sour Cream.
• Lime wedges

DIRECTIONS:

• Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the shrimp and marinate for 20 minutes.
• Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the shrimp mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the shrimp from the skillet and add the vegetables. Sauté until tender and charred. Add the shrimp back into the cast iron skillet and toss to combine.
• Serve alongside flour tortillas and top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.

Source: http://whatsgabycooking.com/

Chicken and Vegetable Saute

Makes: 4 servings.
Prep: 15 mins.
Cook: 16 mins.

Per serving: 356 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3g monounsaturated fat), 82 mg chol., 587 mg sodium, 33 g carb., 8 g fiber, 4 g sugar, 43 g pro. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS:

• 2 cups broccoli florets.
• 4 medium carrots, cut lengthwise into strips.
• 1 tablespoon olive oil.
• 4 medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds.
• 1/2 of a medium red onion, cut in thin wedges.
• 1/2 cup reduced-sodium chicken broth.
• 1 15 ounce can great Northern beans, rinsed and drained.
• 1 tablespoon finely shredded lemon peel.

DIRECTIONS:

• Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside.
• Heat oil in a very large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook over medium-high heat until browned and cooked through about 10 to 12 minutes, turning occasionally to brown evenly. Remove from skillet; set aside.
• Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. Makes 4 servings.

Source: http://www.bhg.com/

Chicken, Asparagus, and Bacon Skillet

Makes: 4 servings.

Start to Finish: 45 mins.

Per serving: 272 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 105 mg chol., 891 mg sodium, 8 g carb., 2 g fiber, 3 g sugar, 36 g pro. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS:

• 1 pound asparagus spears, trimmed.
• 4 slices bacon, coarsely chopped.
• 4 skinless, boneless chicken breast halves (1-1/2 pounds).
• 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces.
• 14 1/2 ounce can chicken broth (If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine).
• 2 tablespoons all-purpose flour.
• 1/2 teaspoon finely shredded lemon peel.
• Lemon wedges.
• Ground black pepper.
• Salt.

DIRECTIONS:

• In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.
• In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
• Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
• Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges.

Source: http://www.bhg.com/

Honey-Rosemary Roast Lamb with Potatoes and Green Beans

Makes: 5 servings.
Serving Size: 2 to 3 ounces lamb and 1 cup vegetable mixture.
Prep: 20 mins.
Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high).

Per serving: 343 kcal cal., 7 g fat (3 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 98 mg chol., 380 mg sodium, 34 g carb., 5 g fiber, 12 g sugar, 36 g pro. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS:

• 1 3/4 pounds boneless lamb leg roast.
• Nonstick cooking spray.
• 2 medium Yukon gold potatoes, cut into 1-inch wedges.
• 1 large red onion, cut into thin wedges.
• 3 cups green beans (12 ounces), trimmed (if desired).
• 2 tablespoons quick-cooking tapioca.
• 2 tablespoons honey.
• 2 tablespoons lemon juice.
• 1 tablespoon snipped fresh rosemary.
• 4 cloves garlic, minced.
• 1/2 teaspoon salt.
• 1/4 teaspoon ground black pepper.

DIRECTIONS:

• Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
• Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
• In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
• Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.

Source: http://www.bhg.com/

Slow-Cooker Chocolate Chili with Three Beans

Makes: 8 servings.
Yields: 10 cups.
Prep: 20 mins.
Slow Cook: 6 hrs to 8 hrs (low ) or 3 to 4 hours (high) + 15 minutes (high).

Per serving: 298 kcal cal., 9 g fat (4 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 36 mg chol., 1076 mg sodium, 37 g carb., 8 g fiber, 11 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS:

• 1  pound lean ground beef.
• 2  14 1/2 ounce cans diced fire-roasted tomatoes, undrained.
• 1 15 ounce can black beans, rinsed and drained.
• 1 15 ounce can pinto beans, rinsed and drained.
• 1 14 1/2 ounce can beef broth.
• 3/2 cups chopped yellow onions (3 medium).
• 1 8 ounce can tomato sauce.
• 1 tablespoon chili powder.
• 1 canned chipotle pepper in adobo sauce, finely chopped.
• 6 cloves garlic, minced.
• 1 teaspoon ground cumin.
• 1/2 teaspoon ground cinnamon.
• 1/2 teaspoon ground coriander.
• 2 ounces bittersweet or semisweet chocolate, chopped.
• 1 tablespoon honey.
• Sour cream (optional).
• Chopped green onions (optional).
• Unsweetened cocoa powder (optional).

DIRECTIONS:

In a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

Transfer meat to a 4- to 5-quart slow cooker. Stir in tomatoes, black beans, pinto beans, kidney beans, broth, yellow onions, tomato sauce, chili powder, chipotle pepper, garlic, cumin, cinnamon, and coriander.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in chocolate and honey. Cover and cook about 15 minutes more or until heated through. If desired, serve with sour cream and green onions and sprinkle lightly with cocoa powder.

Source: http://www.bhg.com/

Satisfying Potato & Chorizo Soup

INGREDIENTS:

• 1 + 1⁄2 lbs red potatoes, cut into uniform pieces for boiling (your choice to peel or not).
• 1 tablespoon olive oil.
• 8 ounces chorizo sausage, sliced into bite-sized pieces.
• 1 onion, diced.
• 3 fresh garlic cloves, roughly chopped.
• 6 cups broth, your favourite.
• 1 teaspoon ground black pepper.
• 1 pinch cayenne (optional).
• 1 cup carrot, chopped.
• 1⁄4 cup fresh parsley, chopped (optional).
• Sea salt, to taste.

DIRECTIONS:

Prep 15 mins - Cook 35 mins

Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.

Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.

Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.

Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).

Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.

Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!

Source: http://www.food.com/recipe/

Healthy Bean Soup With Kale

INGREDIENTS:

• 1 tablespoon olive oil.
• 8 garlic cloves, minced.
• 1 medium yellow onion, chopped.
• 4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough).
• 4 cups chicken broth or 4 cups vegetable broth, divided.
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans navy beans, undrained, split.
• 2 (15 ounce) canssliced carrots, undrained.
• 1 (28 ounce) can diced tomatoes.
• 2 teaspoons Italian herb seasoning.
• Salt and pepper.
• 1 cup chopped parsley.
• Shredded parmesan cheese.

DIRECTIONS:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft and the onion is transparent.
• Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
• Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper. Simmer 5 minutes.
• In a blender or food processor, mix the reserved beans and broth until smooth. Stir into the soup to thicken it nicely. Simmer 15 more minutes.
• Ladle into bowls; sprinkle with chopped parsley and shredded parmesan. Serve with a nice loaf of crusty bread to soak up all the yummy broth!

For Vegetarian use the vegetable broth.

We've all heard how anti-oxidants fight cancer, save eyesight, and prevent clogged arteries. Turns out lutein, a delicious 7 mg dose of which is supplied with each serving of this recipe, is even more beneficial than beta carotene. It delays lung aging and combats arthritis to boot! Who knew improving your health could be so quick and easy, and taste so good? Try it - you will see :)

Source: http://www.food.com/recipe/

Italian Leafy Green Salad

Ingredients:

• 2 cups romaine lettuce - torn, washed and dried.
• 1 cup torn escarole.
• 1 cup torn radicchio.
• 1 cup torn red leaf lettuce.
• 1/4 cup chopped green onions.
• 1/2 red bell pepper, sliced into rings.
• 1/2 green bell pepper, sliced in rings.
• 12 cherry tomatoes.
• 1/4 cup grapeseed oil or olive oil.
• 2 tablespoons chopped fresh basil.
• 1/4 cup balsamic vinegar.
• 2 tablespoons lemon juice 
• Salt and pepper to taste.

Directions:

In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.

Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

Recipe by: Robyn Webb
Source: http://allrecipes.com/

LA-style turkey salad

LA-style turkey salad

Ingredients:

• 1/2 teaspoon cayenne pepper.
• 1 tablespoon paprika.
• 1/2 teaspoon white pepper.
• 1 teaspoon dried oregano.
• Extra vigin olive oil.
• 2 skinless free-range turkey breasts , or about 600g free-range chicken, if you prefer.
• 2 ripe avocados.
• 4 tablespoons fat-free plain yoghurt.
• 2 limes , plus extra to serve.
  
• 1 fresh jalapeno or red chilli.
• 1 large bunch of coriander.
• 2 corn tortillas.
• 4 rashers of higher-welfare smoked streaky bacon.
• 1 cos lettuce.
• 1 little gem lettuce.
• 1-2 prink or red grapefruit.
• Mixed baby cress , optional.

Directions:

Preheat the oven to 180C/gas 4. Place a griddle pan over a high heat. Mix the cayenne pepper, paprika, white pepper and oregano with a good pinch of sea salt and a little oil and rub all over the turkey breasts. Put the turkey in the pan, turn the heat to medium, and cook for 20 to 25 minutes, turning halfway. 

Meanwhile, make the salad and dressing. Halve, destone and peel one of the avocados, then blitz in a blender with the yoghurt, lime juice, chilli, most of the coriander and a good drizzle of oil until you have a creamy dressing. Season to taste, add a splash of water to loosen, if needed, then set aside. 

Slice the corn tortilla into 1cm strips, place onto a baking tray and bake in the oven for a few minutes, until golden and crisp.

When your turkey is almost cooked, add the bacon to the pan for the last few minutes to crisp up. Once done, transfer the turkey to a board to rest, then thinly slice. 

Cut the lettuces into wedges, then crudely toss in a bowl with the turkey and avocado dressing, then scatter over a board. Crumble over the bacon, add the tortilla strips, then use a spoon to scoop out little nuggets of the remaining avocado and add these. 

Peel and segment the grapefruit, then scatter over the board with the cress (if using), and the remaining coriander leaves. Serve with lime wedges for squeezing over.

Recipe by : Jamie Oliver

Source: http://www.jamieoliver.com/recipes/