“Blend almond milk, strawberry and pineapple for a smoothie that’s so easy you can make it on busy mornings. A bit of almond butter adds richness and filling protein. Freeze some of the almond milk for an extra-icy texture.”
Ingredients
1 cup frozen strawberries
1 cup chopped fresh pineapple
¾ cup chilled unsweetened almond milk, plus more if needed
1 tablespoon almond butter
Directions
1Combine strawberries, pineapple, almond milk and almond butter in a blender. Process until smooth, adding more almond milk, if needed, for desired consistency. Serve immediately.
“Making fruit smoothies at home saves time and money. For this easy smoothie, combine strawberries, mango and banana with a bit of cashew butter and ground chia seeds for body and richness.”
Ingredients
½ cup frozen strawberries
½ cup chopped ripe mango
½ medium ripe banana (frozen, if desired)
½ cup unsweetened refrigerated coconut milk beverage (such as So Delicious), plus more if needed
1 tablespoon cashew butter
1 tablespoon ground chia seeds
Directions
1Combine strawberries, mango, banana, coconut milk, cashew butter and chia seeds in a blender. Process until smooth, adding more coconut milk, if needed, for desired consistency. Serve immediately.
“This beautiful beverage is perfect for serving at brunch, but it’s also a great mocktail for non-drinkers at your next cocktail party. If you have leftover peach nectar from this recipe, pour a splash into hot tea to add sweetness and satisfying fruit flavor.”
Ingredients
2 cups ice, divided
1⅓ cups diet cranberry juice drink, divided
1⅓ cups peach nectar, divided
Mint sprigs (optional)
Quartered orange slices (optional)
Directions
1Place ½ cup ice in each of four glasses. Add ⅓ cup of cranberry juice to each glass. Slowly fill each glass with ⅓ cup of peach nectar. If desired, garnish with mint springs and orange slices.
Collards are related to cabbage and have sturdy, thick leaves that hold up well to cooking. They pair well with strong flavors such as garlic, cayenne, and ham or bacon. This vegetarian take on traditional collard greens gets a boost of savory flavor from shiitake mushrooms.”
1 (16 ounce) package chopped collard greens (see Tip)
2 tablespoons cider vinegar
1 teaspoon hot sauce
½ teaspoon ground pepper
Directions
1Combine broth, paprika, cumin, salt, and crushed red pepper in a small saucepan; bring to a simmer. Cook for 1 minute. Set aside and keep warm.
2Heat oil in a large pot over medium-high heat. Add mushrooms and garlic; cook, stirring frequently, until browned and tender, 4 to 6 minutes. Add 2 Tbsp. of the broth mixture to the pan and cook, scraping the bottom of the pan to loosen any browned bits, for 1 minute more.
3Stir in collard greens, a few handfuls at a time. Cook, stirring frequently and gradually adding the broth mixture, a few tablespoons at a time, until the greens are tender and the broth mixture is incorporated, about 10 minutes. Reduce heat to medium if the mixture starts to boil too vigorously.
4Stir in vinegar, hot sauce, and pepper; cook for 1 minute.
Choose this easy squash recipe in late summer when your garden is overflowing with zucchini and summer squash. Green chiles add a bit of zing to this colorful side dish that can be served alongside chicken, fish, pork, or beef.”
Ingredients
2 teaspoons olive oil
2 medium zucchini, chopped
2 medium yellow summer squash, chopped
1 medium onion, thinly sliced
1 (4 ounce) can diced green chilies
2 medium tomatoes, chopped
2 teaspoons chopped fresh oregano or ½ teaspoon dried, crushed
¼ teaspoon ground pepper
⅛ teaspoon salt
Directions
1Heat oil over medium heat in a large nonstick skillet. Add zucchini, yellow squash, and onion. Cook for 8 to 10 minutes or until the onion is just tender, stirring occasionally.
2Add undrained green chilies, tomatoes, and dried oregano (if using). Heat through, stirring occasionally. Stir in fresh oregano (if using), ground pepper, and salt. Serve immediately.
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