SKINNY PINEAPPLE SMOOTHIE
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A sweet and tangy pineapple smoothie this is secretly healthy! No added sugar AND there is a dairy-free option!
Author: Lori
Recipe type: Snack/Dessert
Serves: 1
INGREDIENTS
- 1 cup frozen pineapple
- ½ medium banana
- ½ cup crushed ice
- ½ cup vanilla yogurt (or greek vanilla yogurt)
- 1½ cups fat free milk OR coconut milk
INSTRUCTIONS
- Add pineapple, banana, yogurt and ice to blender. Add 1 cup of the milk. Pulse until mixture is smooth. Add more milk about ¼ cup at a time until desired consistency is reached (I wanted to be able to slurp mine with a straw and it ended up being about 1½ cups of milk). Pour into a glass and drink up!
- NOTES
***DAIRY FREE OPTION: use coconut milk and leave out the yogurt.
THAI SALMON TACOS
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Incredibly flavorful sweet and spicy Thai salmon tacos! A quick and healthy 30 minute dinner that will delight salmon lovers!
Author: Lori
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
INGREDIENTS
- 1 to 1½ pounds salmon (or 4 medium/6-ounce salmon fillets)
- 1 cup sweet Thai chili sauce (you can find this in the Asian section at most grocery stores)
- ⅓ cup soy sauce
- 3 teaspoons minced garlic
- ¼ cup cilantro leaves, finely chopped
- optional: ¼ teaspoon ground ginger
- 2 cups thinly sliced cabbage or cole slaw (without dressing)
- 1 mango, thinly sliced
- 8 taco-sized soft tortillas
- lime wedges
INSTRUCTIONS
- Combine sweet chili sauce, soy sauce, garlic, cilantro, and (optional) ginger in a bowl and whisk til smooth and well mixed. Reserve half of the sauce and set it aside.
- Add salmon fillets to the bowl with ½ of the sauce and toss to coat well. (If desired, you may marinate this for 30 minutes – overnight, but marinating is not necessary)
- Cook the salmon either on a nonstick skillet for 4-6 minutes on each side, or in the oven turned to broil for the same amount of time. Cook until fillets are pink and easily flake with a fork.
- Assemble tacos with cabbage (or cole slaw), mango slices, salmon, and top with remaining reserved sauce and drizzle with fresh lime juice. Serve immediately
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CABBAGE ROLL SOUP
PREP TIME 20 MIN
COOK TIME 40 MIN
TOTAL TIME 1 HOUR
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Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 lb ground Ground Turkey
- 3/4 cup uncooked Basmati rice
- 1 medium head cabbage, chopped (core removed)
- 3 tablespoons flour (omit for gluten free)
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups veggie broth
- 1 1/2 cups V8 or other vegetable juice low sodium
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce (add sodium too)
- 1 bay leaf
- salt and pepper, to taste
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Instructions
- In a large pot, brown onion, garlic, turkey.
- Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Sprinkle flour into cabbage mixture and cook an additional 2 minutes.
- Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
- Remove bay leaf and serve.
Notes
If you prefer a thinner soup, add more veggie broth to reach desired consistency once rice is cooked.
Enjoy Everyone
THANKS FOR STOPPING BY,
XOXO LORI
THANKS FOR STOPPING BY,
XOXO LORI
