High Protein Nutritional Shake

Ingredients

1/3 cup cottage cheese

1 scoop vanilla whey protein

2 tbsp flax seeds

1/2 ounce almonds

1/2 ounce walnuts

1 1/2 cup ice

1/4 cup water

Preparation

Combine all ingredients except water and blend on high for 2 minutes. Next, add water and blend on high for 1 minute.

Sweet and Savory Mango Red Onion Salsa

Ingredients

2 small mangoes, peeled, pitted, diced

3/4 cup chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon minced peeled fresh ginger

1/2 teaspoon grated lime peel

1/8 teaspoon cayenne pepper

Directions

Combine all ingredients in medium sized bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Recovery Porridge

Ingredients

1/2 cup wheat bran

1/3 cup oat bran

1 scoop protein powder (whey)

1/2 tsp cinnamon

1/2 cup

Preparation

Bring 3/4 cups of skim milk to a slight boil and add all ingredients from above and stir. Wait one minute remove from heat and continue to stir. Let stand 2 minutes and enjoy!

*Note* If it’s to dry for your taste you can always add another 1/4 cup skim milk.

Fresh Fruit Salad Recipe

Ingredients

1/2 cup plain lowfat yogurt

1/4 cup fresh lime juice

1/4 cup honey

1 teaspoon grated fresh lime peel

2 cups diced peeled cantaloupe

2 cups diced peeled honeydew melon

1 cup seedless red or green grapes

1 cup fresh blueberries

2 cups diced peeled cored fresh pineapple

1 cup raspberries or blackberries

1 1/2 cups halved hulled strawberries

Directions

Whisk together yogurt, lime juice and honey in small bowl to blend; set dressing aside. Wash and clean fruits. Add fruit to a large bowl. Cover dressing and fruit separately and chill until ready to serve, up to 6 hours. Mix dressing into fruit. Let stand 15 minutes to blend flavors. Note: You can easily interchange different fruits – this dressing will also taste great with nectarines, peaches, etc.

High-protein Quinoa salad

Ingredients

1 cup of quinoa

1 cup soy yogurt

1 avocado – cut into 1-inch cubes

1 apple – cut into 1-inch cubes

2 tbsp nutritional yeast (optional)

2 tbsp olive oil (or other oil)

1 tbsp sea salt

1 tbsp curry powder

1 tsp ginger powder

1 tbsp white pepper

1 tsp dried dill

Directions

Rinse quinoa. Soak for 10 minutes then rinse again and add to 2 1?2 cups boiling water. Reduce heat and simmer for 10-15 minutes (until all the water is absorbed). Transfer the quinoa to a large bowl and mix in the rest of the ingredients. Serve immediately or refrigerate for up to 24 hours.

Poblano Pico de Gallo Recipe

Ingredients

1 large or two medium fresh vine ripe tomatoes, diced

1 large poblano pepper, firm and dark green in color

1/2 cup or less cilantro, chopped fine

1 large sweet onion like Vidalia, chopped

juice of 1 large lime

1 clove of garlic (2 cloves if you are a garlic lover)

salt and fresh ground black pepper to taste

Directions

Combine all ingredients and place in an airtight container in refrigerator to meld flavors together. Enjoy on all kinds of meat, poultry and fish or as a dipper for baked tortilla chips. This milder version can even be used on sandwiches without masking other flavors.

Mixed Berry Smoothie Recipes

Ingredients

1/2 cup frozen blackberries

1 cup frozen strawberries

1/2 cup frozen blueberries

1/2 cup plain nonfat yogurt

2 ice cubes

1 scoop vanilla whey

1 tbsp honey

1/4 cup water

Preparation

Combine strawberries, blueberries, blackberries, and ice into a blender and blend on high for 1 minute. Next, add the remaining ingredients and blend on high until creamy. Serve and enjoy! Ingredients

1/2 cup frozen blackberries

1 cup frozen strawberries

1/2 cup frozen blueberries

1/2 cup plain nonfat yogurt

2 ice cubes

1 scoop vanilla whey

1 tbsp honey

1/4 cup water

Preparation

Combine strawberries, blueberries, blackberries, and ice into a blender and blend on high for 1 minute. Next, add the remaining ingredients and blend on high until creamy. Serve and enjoy!

Vegan Black Bean Soup

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 stalk celery, chopped

2 carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Flavorful Low Cal Pinto Bean Dip Recipe

Ingredients

2 – 15 ounce can pinto beans, drained

8 slices canned jalepeno and 2 tablespoons of juice

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon onion powder

1/8 to 1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

Directions

Puree all ingredients in food processor or blender on high speed until smooth. Cover and refrigerate for 1 hour. Serve with baked tortilla chips or on chalupas with lettuce, tomatoes and low fat cheese.

Reduced Calorie Vanilla Orange Shake Recipe

Ingredients

1/2 cup fat-free frozen vanilla yogurt

1/2 cup ice cubes

1/2 cup orange juice

1/4 teaspoon vanilla

Directions

Put the mugs in freezer to chill. Combine all ingredients and blend in blender on high until smooth. Pour into chilled mugs and serve. Note: May substitute pineapple juice for orange juice.