Delicious smoothie that is quick and easy to make. I use fresh fruit and freeze it the day before. Make sure to peel your banana prior to putting it into the freezer. This smoothie is good for breakfast or right before working out. This recipe is great to get the kids involved.
Ingredients 1 frozen banana 6 or 7 frozen strawberries 1 cup low fat or fat free vanilla Greek yogurt 1 tsp. pure maple syrup 1/2 cup milk, of your choice (rice, soy, almond) Directions Place all ingredients into a blender and blend until smooth. Poor into cups. You can top it with a little whipped cream and a drizzle of chocolate or caramel syrup. Yummy. Enjoy.
Original Source:(www.foodloversrecipes.com) – healthyrecipes
My adapted version: I used vanilla soy milk, and added 15-20ml chia seeds and let it sit overnight to swell out (did not use frozen fruit). I always add and prefer extra i.e, chia or flax seeds, whole psyllium husk or goji berries and even sometimes add protein powder with my smoothies. I have a smoothie for breakfast every morning at work as its so easy to prepare the previous night and then I am all set and ready to go!
This easy, healthy recipe is perfect for a light breakfast, lunch or starter. It’s ready in under 30 minutes, tastes super creamy and delicious and is really satisfying too. It’s a fantastic and healthy way to enjoy the superfood. When scooping out the holes, do this bit by bit with a small spoon and only scoop out just enough to fit in the eggs.
Serves 2 Ingredients: 1 avocado Small strips of smoked salmon 2 eggs 1 tsp. chili flakes Fresh dill to serve
Method: Preheat the oven to 220C. Chop the avocado in half and remove the seed. Scoop out a little bit more of the avocado holes with a small teaspoon (not too much – just enough to hold an egg. Place on a baking tray and add small strips of smoked salmon to the holes. Crack the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold on top of the salmon strips. Bake for 15-20 minutes. Sprinkle chili flakes and fresh dill on top to serve.
1 tin Cream of Broccoli and Cheese 1 tin Pieces and Stems Mushrooms 1 tube Flaky Pillsbury Rolls 150 g frozen chopped spinach
Instructions Cover salmon with Shredded Parmesan and bake in oven (± 350 degrees) till done Shred into small pieces and add the rest of ingredients and mix well Spay your muffin pan (10 wells) with any non-stick spray. Take each roll and divide in 2 portions. Flatten each half, and fill up 10 wells with half of each roll. Spoon some of the mixture into the muffin pan on top of the roll and then top off with the remainder. Ending up with 10 rolls. Brush with a bit of egg and milk mixture or only milk will also work. I still have about ½ of the salmon mixture left, as this being a trial run and only bought one roll of Flaky dough. The rest I will just heat up and use on toast for breakfast. Bake at 375 degrees for 10-15 minutes
Source: The Recipe Hunter – Esmé’s own creation TRIED AND TESTED