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.

• Content Source