Green Smoothie Bowl Recipes

Ingredients:

• A handful baby spinach leaves
• 2 florets broccoli
• 1/2 kiwi, peeled
• 1/2 apple, cored
• 1 tablespoon fat-free Greek yogurt
• 1/4 cup coconut milk
• 6 raspberries
• 4 very thin slices fresh coconut

Green Smoothie Bowl • Yield: 1 servings
Ingredients:

• A handful baby spinach leaves
• 2 florets broccoli
• 1/2 kiwi, peeled
• 1/2 apple, cored
• 1 tablespoon fat-free Greek yogurt
• 1/4 cup coconut milk
• 6 raspberries
• 4 very thin slices fresh coconut

Green Smoothie Bowl Nutrition Facts:
• Diet:
• Calories: 46.83
• Fat: 73.94
• Carbs: 22.92
• Protein: 18.34
• Cholesterol: 0.31
• Calcium: 21.89
• Sodium: 6.36

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Prosciutto-Wrapped Halibut - Paleo Diet Recipes recipes Recipes

Ingredients:

• 2 T olive oil, divided, plus more for drizzling
• 1 small yellow summer squash, cut into 1/4-inch dice
• 1 small green summer squash, cut into 1/4-inch dice
• 3 (3 x 1-inch) strips jarred, roasted red pepper cut into 1/4-inch dice
• 1 t fresh thyme leaves, divided
• 1 pn each kosher salt and freshly cracked black pepper, as needed
• 10 very thin slices prosciutto
• 1 halibut fillet about 7 x 3.5-inches, cut in half lengthwise
• 2 T crème fraîche
• 1 t finely grated lemon zest

Instructions:

1. Place the oven rack in the top position and heat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a medium saute pan set over medium heat. Add the diced squash and cook shaking the pan often until the vegetables soften some, about 4 minutes. Remove from heat and stir in the diced red pepper and ½ teaspoon thyme leaves. Season with salt and pepper. Set aside. Starting directly in front of you lay a slice of prosciutto flat on a parchment-lined surface. Lay the second piece just above the first overlapping about 1 inch, followed (working upwards) by a third, fourth and fifth slice. Then repeat the overlapping pattern with the second five slices starting from the top down. This should make the overlapping seams unaligned in a way that adds strength to the rectangle of prosciutto slices about 6 x 11-inches that lays in front of you. Slice the fish fillet in half lengthwise giving you two equally sized strips about 1 ½‑inch by 7‑inch. Place one of the pieces crosswise at the bottom of the prosciutto slices. Dollop the crème fraîche just above the fish, spreading directly on the prosciutto, then sprinkle about 3 tablespoons of the squash mixture onto the crème fraîche, followed by the lemon zest. Lay the remaining piece of fish just above the squash and crème fraîche, snuggling them together somewhat. You should have a sandwich of fish and filling laying on its side just at the bottom edge of the rectangle of overlapping prosciutto slices. Then, working carefully to keep the prosciutto slices interconnected, roll the fish upwards until it is completely wrapped in the prosciutto. Tie the bundle closed in three places with kitchen twine, leaving the end of the fish exposed. Heat 1 tablespoon olive oil in an oven proof or cast iron skillet. Add the prosciutto-wrapped fish and cook until golden brown, about 2–3 minutes per side. Remove from heat. Sprinkle with remaining ½ teaspoon thyme leaves, drizzle with olive oil, season with salt and black pepper. Move the skillet to the heated oven and roast until the fish is cooked through, about 7 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. While the fish finishes cooking gently reheat the remaining vegetables, then divide them between 2 plates. When the fish has cooked, use a serrated knife to cut the prosciutto-wrapped halibut on a diagonal into 2 equally sized pieces. Lay them on top of the warm vegetables, drizzle with olive oil and serve immediately.

Prosciutto-Wrapped Halibut – Paleo Diet Recipes recipes • Yield: 2 servings
Ingredients:

• 2 T olive oil, divided, plus more for drizzling
• 1 small yellow summer squash, cut into 1/4-inch dice
• 1 small green summer squash, cut into 1/4-inch dice
• 3 (3 x 1-inch) strips jarred, roasted red pepper cut into 1/4-inch dice
• 1 t fresh thyme leaves, divided
• 1 pn each kosher salt and freshly cracked black pepper, as needed
• 10 very thin slices prosciutto
• 1 halibut fillet about 7 x 3.5-inches, cut in half lengthwise
• 2 T crème fraîche
• 1 t finely grated lemon zest

Prosciutto-Wrapped Halibut – Paleo Diet Recipes recipes Nutrition Facts:
• Diet: High-Protein,Low-Carb
• Calories: 35.81
• Fat: 23.39
• Carbs: 7.89
• Protein: 101.73
• Cholesterol: 85.76
• Calcium: 10.81
• Sodium: 96.36

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Halloumi, Carrot & Bean Tacos Recipes

Ingredients:

• 1 oz. reduced-fat halloumi cheese, finely sliced into 4 pieces
• Nonstick cooking spray
• 2 flour tortillas
• 1 small carrot, grated
• 1 scallion, finely sliced
• 1 tbsp. mixed beans in spicy tomato sauce, warmed through
• A few mixed salad leaves, shredded
• A few fresh cilantro leaves

Halloumi, Carrot & Bean Tacos • Yield: 10 servings
Ingredients:

• 1 oz. reduced-fat halloumi cheese, finely sliced into 4 pieces
• Nonstick cooking spray
• 2 flour tortillas
• 1 small carrot, grated
• 1 scallion, finely sliced
• 1 tbsp. mixed beans in spicy tomato sauce, warmed through
• A few mixed salad leaves, shredded
• A few fresh cilantro leaves

Halloumi, Carrot & Bean Tacos Nutrition Facts:
• Diet: Balanced
• Calories: 25.32
• Fat: 20.27
• Carbs: 22.73
• Protein: 16.82
• Cholesterol: 8.41
• Calcium: 43.69
• Sodium: 47.05

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Strawberry Chiller Recipes

Ingredients:

• 1 (16-ounce) package frozen unsweetened whole strawberries, partially thawed
• 1 (12-ounce) can diet ginger ale
• 1/3 cup sugar
• 1/4 cup fresh lime juice
• 2 cups crushed ice

Strawberry Chiller • Yield: 9 servings
Ingredients:

• 1 (16-ounce) package frozen unsweetened whole strawberries, partially thawed
• 1 (12-ounce) can diet ginger ale
• 1/3 cup sugar
• 1/4 cup fresh lime juice
• 2 cups crushed ice

Strawberry Chiller Nutrition Facts:
• Diet: Low-Fat
• Calories: 26.70
• Fat: 1.40
• Carbs: 45.47
• Protein: 3.29
• Cholesterol: 0.00
• Calcium: 10.61
• Sodium: 2.05

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Crunchy Leaf Salad Recipes

Ingredients:

• 1 small fennel bulb, core removed
• 1/2 pointed or spring cabbage
• 6 small radishes
• 1 red-skinned pear, cored and quartered
• 6 trimmed Brussels sprouts
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• Salt and black pepper
• 1 tbsp chopped toasted hazelnuts
• 3 tbsp Parmesan shavings

Crunchy Leaf Salad • Yield: 15 servings
Ingredients:

• 1 small fennel bulb, core removed
• 1/2 pointed or spring cabbage
• 6 small radishes
• 1 red-skinned pear, cored and quartered
• 6 trimmed Brussels sprouts
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• Salt and black pepper
• 1 tbsp chopped toasted hazelnuts
• 3 tbsp Parmesan shavings

Crunchy Leaf Salad Nutrition Facts:
• Diet:
• Calories: 30.85
• Fat: 39.77
• Carbs: 18.63
• Protein: 18.29
• Cholesterol: 6.32
• Calcium: 50.76
• Sodium: 56.12

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cranberry-Açai Spritzer Recipes

Ingredients:

• 2 cups cranberry juice
• 1 (10.5-ounce) bottle organic açai juice blend (such as Sambazon Original Blend)
• 1 tablespoon fresh lime juice
• 1 (12-ounce) can diet ginger ale
• 2 cups crushed ice (optional)
• 4 lime slices (optional)

Cranberry-Açai Spritzer • Yield: 4 servings
Ingredients:

• 2 cups cranberry juice
• 1 (10.5-ounce) bottle organic açai juice blend (such as Sambazon Original Blend)
• 1 tablespoon fresh lime juice
• 1 (12-ounce) can diet ginger ale
• 2 cups crushed ice (optional)
• 4 lime slices (optional)

Cranberry-Açai Spritzer Nutrition Facts:
• Diet: Low-Fat
• Calories: 71.11
• Fat: 6.94
• Carbs: 111.98
• Protein: 22.02
• Cholesterol: 0.00
• Calcium: 117.62
• Sodium: 141.28

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Winter Veg Soup Recipes

Ingredients:

• 1 tbsp. olive oil
• 1 chopped onion
• 2 tsp. ground coriander
• Pinch of cinnamon
• 2 peeled and sliced carrots
• 2 small peeled and sliced parsnips
• 2 small peeled and cubed sweet potatoes
• 2 cups peeled and cubed butternut squash
• 6 cups hot gluten-free low-sodium vegetable stock
• 1/2 14 oz. can cannolini beans

Winter Veg Soup • Yield: 40 servings
Ingredients:

• 1 tbsp. olive oil
• 1 chopped onion
• 2 tsp. ground coriander
• Pinch of cinnamon
• 2 peeled and sliced carrots
• 2 small peeled and sliced parsnips
• 2 small peeled and cubed sweet potatoes
• 2 cups peeled and cubed butternut squash
• 6 cups hot gluten-free low-sodium vegetable stock
• 1/2 14 oz. can cannolini beans

Winter Veg Soup Nutrition Facts:
• Diet: Low-Fat
• Calories: 50.95
• Fat: 16.86
• Carbs: 67.50
• Protein: 27.86
• Cholesterol: 0.00
• Calcium: 60.23
• Sodium: 20.71

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Tropical Rice Recipes

Ingredients:

• 2 cup Jasmine Rice
• 1 1/4 cup chicken broth
• 1 cup good, thick coconut milk
• 1 cup crushed pineapple
• 2 tbsp soy sauce – or Tamari on a gluten-free diet
• 1 tbsp sesame oil
• 1 cup brown sugar
• 1/4 cup finely chopped green onion
• 0.25 x Optional toppings: macadamia nuts, almonds, toasted coconut flakes

Instructions:

1. Rinse the rice several times until the water runs clear. Drain the rice. In a medium pot, add the rice, broth and coconut milk and bring to a boil on high heat. Once boiling, immediately turn the heat to low, cover with tight fitting lid and let cook for 20 minutes. Turn off heat and do not open lid. Let sit off the heat for 10 minutes to finish steaming.
2. With a fork, fluff up the rice and mix in crushed pineapples, soy sauce, brown sugar and sesame oil. Top with chopped green onion and any of the delightful toppings.

Tropical Rice • Yield: 4 servings
Ingredients:

• 2 cup Jasmine Rice
• 1 1/4 cup chicken broth
• 1 cup good, thick coconut milk
• 1 cup crushed pineapple
• 2 tbsp soy sauce – or Tamari on a gluten-free diet
• 1 tbsp sesame oil
• 1 cup brown sugar
• 1/4 cup finely chopped green onion
• 0.25 x Optional toppings: macadamia nuts, almonds, toasted coconut flakes

Tropical Rice Nutrition Facts:
• Diet:
• Calories: 135.23
• Fat: 69.84
• Carbs: 160.37
• Protein: 44.00
• Cholesterol: 3.00
• Calcium: 32.10
• Sodium: 105.63

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Aromatic Roast Fish Recipes

Ingredients:

• 4 x 4 oz. chunky white fish fillets, like cod or haddock
• 2 garlic cloves, sliced
• 2 pieces jarred ginger, chopped, plus 1 tbsp ginger syrup from the jar
• 8 Peppadew peppers from a jar, drained and sliced
• 2 tbsp tamari sauce
• Nonstick cooking spray
• 8 oz. bag sliced curly kale
• Juice of 1/2 lemon

Aromatic Roast Fish • Yield: 4 servings
Ingredients:

• 4 x 4 oz. chunky white fish fillets, like cod or haddock
• 2 garlic cloves, sliced
• 2 pieces jarred ginger, chopped, plus 1 tbsp ginger syrup from the jar
• 8 Peppadew peppers from a jar, drained and sliced
• 2 tbsp tamari sauce
• Nonstick cooking spray
• 8 oz. bag sliced curly kale
• Juice of 1/2 lemon

Aromatic Roast Fish Nutrition Facts:
• Diet: High-Protein
• Calories: 68.09
• Fat: 33.22
• Carbs: 28.25
• Protein: 186.84
• Cholesterol: 132.44
• Calcium: 62.03
• Sodium: 110.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Prosciutto Roll-Ups Recipes

Ingredients:

• 2 slices melon
• Small handful of baby spinach leaves
• 2 slices prosciutto

Prosciutto Roll-Ups • Yield: 1 servings
Ingredients:

• 2 slices melon
• Small handful of baby spinach leaves
• 2 slices prosciutto

Prosciutto Roll-Ups Nutrition Facts:
• Diet:
• Calories: 5.28
• Fat: 2.76
• Carbs: 3.79
• Protein: 9.53
• Cholesterol: 7.00
• Calcium: 1.63
• Sodium: 34.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pomegranate & Celery Salad Recipes

Ingredients:

• 1/3 cup watercress
• 1 peeled and sliced celery stick1/4 cup sliced cooked beets
• 1/4 cup sliced cooked beets
• A small handful of chopped mint leaves
• 2 tbsp pomegranate seeds
• 1 tbsp pomegranate juice
• 1 tablespoon lemon juice
• 1 tbsp olive oil
• 1/4 tsp Dijon mustard

Pomegranate & Celery Salad • Yield: 1 servings
Ingredients:

• 1/3 cup watercress
• 1 peeled and sliced celery stick1/4 cup sliced cooked beets
• 1/4 cup sliced cooked beets
• A small handful of chopped mint leaves
• 2 tbsp pomegranate seeds
• 1 tbsp pomegranate juice
• 1 tablespoon lemon juice
• 1 tbsp olive oil
• 1/4 tsp Dijon mustard

Pomegranate & Celery Salad Nutrition Facts:
• Diet:
• Calories: 10.43
• Fat: 14.15
• Carbs: 6.78
• Protein: 2.80
• Cholesterol: 0.00
• Calcium: 6.05
• Sodium: 7.31

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Apricots With Honey & Oats Recipes

Ingredients:

• 1 teaspoon oats
• 1 teaspoon dried cranberries
• 1 tablespoon orange juice
• 1 canned apricot in juice, drained
• 1 teaspoon low-fat plain yogurt
• 1 teaspoon orange blossom honey

Apricots With Honey & Oats • Yield: 1 servings
Ingredients:

• 1 teaspoon oats
• 1 teaspoon dried cranberries
• 1 tablespoon orange juice
• 1 canned apricot in juice, drained
• 1 teaspoon low-fat plain yogurt
• 1 teaspoon orange blossom honey

Apricots With Honey & Oats Nutrition Facts:
• Diet: Low-Fat
• Calories: 3.44
• Fat: 0.51
• Carbs: 5.31
• Protein: 1.44
• Cholesterol: 0.10
• Calcium: 1.80
• Sodium: 0.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Super Berry Breakfast Bowl Recipes

Ingredients:

• 1/2 cup frozen berries
• Zest 1/2 orange and a squeeze of juice
• 2 teaspoons oats
• 1 tablespoon low-fat plain yogurt
• 1/4 banana

Super Berry Breakfast Bowl • Yield: 1 servings
Ingredients:

• 1/2 cup frozen berries
• Zest 1/2 orange and a squeeze of juice
• 2 teaspoons oats
• 1 tablespoon low-fat plain yogurt
• 1/4 banana

Super Berry Breakfast Bowl Nutrition Facts:
• Diet: Low-Fat
• Calories: 6.68
• Fat: 1.10
• Carbs: 10.14
• Protein: 3.38
• Cholesterol: 0.31
• Calcium: 6.36
• Sodium: 0.49

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Squash Risotto Recipes

Ingredients:

• 12 oz. cubed butternut squash
• 4 sprays nonstick cooking spray
• 1 vegetable stock cube
• 1/2 cup risotto rice
• 1 medium onion, sliced
• 1/2 cup spelt
• 1 tbsp. fresh sage, chopped
• 1/4 cup finely grated Parmesan

Squash Risotto • Yield: 4 servings
Ingredients:

• 12 oz. cubed butternut squash
• 4 sprays nonstick cooking spray
• 1 vegetable stock cube
• 1/2 cup risotto rice
• 1 medium onion, sliced
• 1/2 cup spelt
• 1 tbsp. fresh sage, chopped
• 1/4 cup finely grated Parmesan

Squash Risotto Nutrition Facts:
• Diet: Low-Fat
• Calories: 61.49
• Fat: 16.19
• Carbs: 77.85
• Protein: 47.46
• Cholesterol: 8.43
• Calcium: 86.52
• Sodium: 28.10

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Jen's Pulled Pork Recipes

Ingredients:

• 1 (3 to 4-lb.) boneless pork loin roast, halved
• 1 (2-ltr.) bottle diet cola
• 2 (28-oz.) bottles honey barbecue sauce
• 8 to 10 hamburger buns, split

Jen’s Pulled Pork • Yield: 10 servings
Ingredients:

• 1 (3 to 4-lb.) boneless pork loin roast, halved
• 1 (2-ltr.) bottle diet cola
• 2 (28-oz.) bottles honey barbecue sauce
• 8 to 10 hamburger buns, split

Jen’s Pulled Pork Nutrition Facts:
• Diet:
• Calories: 308.84
• Fat: 135.40
• Carbs: 294.59
• Protein: 335.25
• Cholesterol: 284.49
• Calcium: 128.10
• Sodium: 785.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Citrus Yogurt With Watermelon Dippers Recipes

Ingredients:

• 2/3 cup fat-free plain Greek yogurt
• Zest of 1/2 lemon or lime
• 2 or 3 freshly chopped mint leaves
• 2/3 cup watermelon

Citrus Yogurt With Watermelon Dippers • Yield: 2 servings
Ingredients:

• 2/3 cup fat-free plain Greek yogurt
• Zest of 1/2 lemon or lime
• 2 or 3 freshly chopped mint leaves
• 2/3 cup watermelon

Citrus Yogurt With Watermelon Dippers Nutrition Facts:
• Diet:
• Calories: 10.32
• Fat: 10.42
• Carbs: 5.61
• Protein: 14.97
• Cholesterol: 8.51
• Calcium: 14.35
• Sodium: 3.81

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Zesty Fresh Fruit Salad Recipes

Ingredients:

• 1 orange
• 1/2 cup pomegranate seeds
• 1 cup raspberries
• a few fresh mint leaves, sliced
• Zest 1/2 lime
• 1 tablespoon low-fat plain yogurt, to serve

Zesty Fresh Fruit Salad • Yield: 2 servings
Ingredients:

• 1 orange
• 1/2 cup pomegranate seeds
• 1 cup raspberries
• a few fresh mint leaves, sliced
• Zest 1/2 lime
• 1 tablespoon low-fat plain yogurt, to serve

Zesty Fresh Fruit Salad Nutrition Facts:
• Diet: Low-Fat
• Calories: 10.88
• Fat: 2.28
• Carbs: 16.99
• Protein: 5.20
• Cholesterol: 0.31
• Calcium: 13.12
• Sodium: 0.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Atlanta Brisket recipes Recipes

I can’t believe I’d never heard of this recipe until I was halfway through writing this cookbook and then only because my good friend Fran McCullough, a primo New York cookbook editor now retired and living in the historic town of Hillsborough just north of Chapel Hill, e-mailed one morning full of enthusiasm: “Have you ever heard of Atlanta Brisket?” She’d eaten it for the first time the night before at some local “food do” and was blown away by its flavor and succulence. A quick online search turned up this shocker. Eli N. Evans, my across-the-hall Gramercy Park co-op neighbor for nearly 20 years, is an aficionado of Atlanta Brisket. Who knew? President Emeritus of The Charles H. Revson Foundation of New York and like me a born-and-bred Tar Heel, Eli is the author of three acclaimed books: The Provincials: A Personal History of Jews in the South, Judah P. Benjamin: The Jewish Confederate, and The Lonely Days Were Sundays: Reflections of a Jewish Southerner. The irony here is that I’d hand recipe “tests” across the hall to Eli and his family, never dreaming that he knew a thing about cooking.

Ingredients:

• 5 pounds fresh beef brisket, trimmed of excess fat
• 2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 cups Coca-Cola marinade, reserved from above
• 1 envelope dry onion soup mix (from a 2-ounce package)
• 1 can (8 ounces) salt-free tomato sauce
• 1/2 cup tomato ketchup
• 3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick
• 3 large whole bay leaves (preferably fresh)

Instructions:

1. 1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
2. 2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
3. 3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
4. 4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
5. 5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water.
6. 6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
7. 7. To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.

Atlanta Brisket recipes • Yield: 11 servings
Ingredients:

• 5 pounds fresh beef brisket, trimmed of excess fat
• 2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 cups Coca-Cola marinade, reserved from above
• 1 envelope dry onion soup mix (from a 2-ounce package)
• 1 can (8 ounces) salt-free tomato sauce
• 1/2 cup tomato ketchup
• 3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick
• 3 large whole bay leaves (preferably fresh)

Atlanta Brisket recipes Nutrition Facts:
• Diet: Low-Carb
• Calories: 382.07
• Fat: 547.65
• Carbs: 83.96
• Protein: 416.26
• Cholesterol: 710.63
• Calcium: 65.32
• Sodium: 357.01

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Brown Sugar and Peach Sorbet Recipes

Since sorbet isn’t ice cream, it’s basically diet food, right?

Ingredients:

• 2 tablespoons butter, melted
• 5 ripe peaches, peeled and diced
• 1 vanilla bean
• 3 cups water
• ½ cup brown sugar

Instructions:

1. Melt the butter in a saucepan over medium heat. Slice open the vanilla bean and scrape in the seeds, then add the pod. Add the peaches and cook, stirring occasionally, until the peaches have almost completely broken down- about 10-12 minutes.
2. In a separate saucepan over medium heat, combine the water and the sugar and heat, stirring occasionally, until the sugar has dissolved. Once the peaches are finished, remove the vanilla pod and add the peaches to the sugar-water. Let simmer for 10 minutes.
3. Remove from heat and strain the peach mush through a colander, saving the liquid. Discard the peaches and let the liquid cool, about 15-20 minutes. Freeze the liquid for 4 hours or until frozen through, then serve.

Brown Sugar and Peach Sorbet • Yield: 16 servings
Ingredients:

• 2 tablespoons butter, melted
• 5 ripe peaches, peeled and diced
• 1 vanilla bean
• 3 cups water
• ½ cup brown sugar

Brown Sugar and Peach Sorbet Nutrition Facts:
• Diet:
• Calories: 39.61
• Fat: 24.95
• Carbs: 48.28
• Protein: 7.30
• Cholesterol: 20.35
• Calcium: 13.48
• Sodium: 2.18

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Minted Bean & Pea Hummus Crudites Recipes

Ingredients:

• 125g frozen baby lima or edamame beans
• 1/2 cup frozen peas
• 2 sprigs fresh mint
• 1/2 small clove garlic, minced
• 1 tsp tahini
• 1 tbsp lemon juice
• Salt and pepper
• 1 large carrot, cut into sticks
• 16 radishes
• 2 celery stalks, cut into sticks

Minted Bean & Pea Hummus Crudites • Yield: 10 servings
Ingredients:

• 125g frozen baby lima or edamame beans
• 1/2 cup frozen peas
• 2 sprigs fresh mint
• 1/2 small clove garlic, minced
• 1 tsp tahini
• 1 tbsp lemon juice
• Salt and pepper
• 1 large carrot, cut into sticks
• 16 radishes
• 2 celery stalks, cut into sticks

Minted Bean & Pea Hummus Crudites Nutrition Facts:
• Diet:
• Calories: 15.57
• Fat: 9.63
• Carbs: 13.72
• Protein: 20.74
• Cholesterol: 0.00
• Calcium: 27.15
• Sodium: 56.38

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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