Theresa Gentile Nutrition
AVOCADO SALAD
Ingredients:
1 bunch of spinach
1 avocado
1/4 red onion chopped
2 tbsp olive oil
1 lemon
salt to taste
1/2 tsp cayenne
Directions:
Chop spinach into small pieces.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado and salt. Add in the onion and cayenne.
Recipes
LOW FAT BANANA PARSNIP QUICK BREAD
Ingredients:
1 cup whole wheat
1 cup white flour
1/4 tsp salt
1/4-1/2 cup brown sugar
3/4 tsp baking soda
1/4 cup canola oil
1 large egg, lightly beaten
1/2 cup low fat buttermilk
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
3 medium ripe banans, mashed
1 medium parsnip peeled and shredded
Directions:
1. Preheat oven to 350 degrees. Coat an 8 1/2 inc x 4 1/2 in loaf pan with nonstick spray.
2. Whisk flour, baking soda, cinnamon and salt together in a large bowl. Stir in brown sugar.
3. In a medium bowl, combine oil, egg, buttermilk and vanilla extract. Add these ingredients to the dry ingredients. Stir in mashed bananas and parsnips.
4. Pour batter into the loaf pan and bak in the oven for 50-60 minutes, until a toothpick placed in the center comes out clean.
Makes 12 slices. Per slice: Calories: 190, Total fat: 5.3g, Carbohydrate: 32g, Protein: 3g
ELEGANT LEEK SOUP
Ingredients:
1 teaspoon butter
2 small shallots, chopped
1 1/2 cups cleaned chopped leeks -- (bottoms only)
1 cup dry white wine
2 medium russet potatoes -- peeled and diced
2 cups low-sodium low fat broth
1 1/2 cups 1% low-fat milk
1 1/2 cups evaporated skim milk
2 tablespoons crumbled blue cheese
Directions:
Melt the butter in a stockpot over medium-high heat. Add the shallots and leeks and leeks and saute for 10 minutes. Add the wine, potatoes, and broth and bring to a boil. Lower the heat to medium and cook for about 15 minutes. Add all the remaining ingredients, except the cheese. Heat through, but do not boil. Top each bowl with blue cheese.
Courtesy of www.justvegetablerecipes.com
DELICIOUS SMOOTHIE
Ingredients:
1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp coconut butter
1 peach
Directions:
Put all ingredients in a high speed blender and blend until smooth.
KALE CHIPS
12 large Tuscan kale leaves, rinsed, dried, center ribs and stems removed
1-2 Tbsp olive oil
Dash of salt or sherry vinegar
Preheat oven to 250 degrees. Toss kale with olive oil and salt in large bowl. Arrange leaves in a single layer on 2 large baking sheets. Bake until crisp, about 30 minutes. Trasfer to wire rack to cool.
MUESLI
Ingredients
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
Directions
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.