Let this crisp and fruity drink give you a smart morning start, or act as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.
Ingredients
2 cups almond milk
1 12-ounce package frozen raspberries
2 medium bananas, cut into chunks
2 tablespoons honey
1/2 teaspoon almond extract
3 tablespoons almond butter
1/2 cup vanilla soy ice cream
12 fresh raspberries (optional)
Instructions
Combine all ingredients in a blender; whirl until smooth.
Pour into 6 glasses and garnish with fresh raspberries if desired.
This lighter take on a teriyaki noodle bowl is a quick and easy crowd-pleasing meal, perfect for a weeknight dinner. Featuring thinly sliced strips of pork tenderloin, bell peppers, matchstick carrots, spiral zucchini noodles and walnuts all tossed in a simple teriyaki sauce. Recipe by Beth Stark, RDN, LDN.
Ingredients
2 tablespoons sesame oil, divided
4 cloves garlic, minced and divided
1-pound lean pork tenderloin, trimmed of visible fat and cut into ½-1-inch thick strips
1 medium red bell pepper, chopped
1-1/4 cups shredded or matchstick-cut carrots (about 4 ounces)
1 cup chopped walnuts
1-pound prepared zucchini noodles
1/4 cup lower sodium teriyaki sauce with 1 tablespoon water mixed in
1/4 cup chopped green onion tops
Instructions
Heat 1-1/2 teaspoons sesame oil in a large skillet over medium-high heat until hot. Add half of the minced garlic cloves and half of the pork; cook and stir 5 minutes, or until browned and 145°F. Set aside. Repeat with 1-1/2 teaspoons sesame oil, remaining half of minced garlic cloves and pork; set aside.
To the same skillet, over medium-high heat, add remaining 1 tablespoon sesame oil, bell pepper, carrots and walnuts; cook and stir until vegetables are tender; about 3-5 minutes.
Reduce heat to low; add zucchini noodles, pork and combined teriyaki sauce and water to the skillet; use tongs to coat mixture evenly with sauce; cook 5 minutes until heated through. Garnish with green onions and serve.
Great as an afternoon snack or appetizer, these crisp cucumber cups are filled with roasted red pepper hummus and topped with tomatoes, crumbled feta and chopped walnuts for added crunch. Recipe by Beth Stark, RDN, LDN.
Ingredients
1/2 cup walnuts, chopped (8 tablespoons)
1 English cucumber, ends trimmed (about 14 ounces)
1/2 cup roasted red pepper hummus
1/4 cup reduced-fat crumbled feta cheese
5 cherry tomatoes, quartered
Instructions
Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.
In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.
Need a mid-day energy boost? These easy, no-bake Maple Walnut Energy Balls combine walnuts, oats, dates, maple syrup and are rolled in diced walnuts for added crunch. Recipe by Crowded Kitchen.
Ingredients
2 cups walnuts, plus 1/4 cup for coating
1 cup old-fashioned oats
1/2 cup Medjool dates, pitted (about 7 dates)
3 tbsp maple syrup
2 tsp vanilla
1/4 tsp salt
Instructions
Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
Finely dice the remaining 1/4 cup walnuts and add to a plate.
Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat. Recipe by Crowded Kitchen.
Ingredients
2 sweet potatoes
2 avocados, thinly sliced
1/2 cup walnuts, diced
1-1/2 tsp red pepper flakes, plus more if desired
4 tsp extra-virgin olive oil
3/4 teaspoon flaky salt
Instructions
Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.
With just a few simple ingredients, whip up these cherry pecan energy bites in under 10 minutes for a nutritious, power-packed snack! Chock full of super foods including pecans, cherries and oats – they’re deliciously packed with nutrients.
Ingredients
1 cup toasted pecan halves or pieces
1 cup dried cherries
4 medjool dates, pitted
1/4 cup old-fashioned oats
1 tablespoon cacao powder, plus more for coating
1 teaspoon vanilla extract
Instructions
Add all of the ingredients to the bowl of a food processor.
Pulse until the ingredients begin to bind and form a loose dough-like ball.
Roll into 1-inch balls. Roll the balls in cacao powder (optional) and transfer to an airtight container. Refrigerate until ready to serve. Makes 10 to 12 energy bites.
Notes
To make this recipe gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.
The energy balls will stay fresh in the refrigerator for up to 7 days.
A fresh Atlantic salmon is gently drizzled with olive oil, lightly coated with a sweet honey and topped with finely crushed pistachios. Recipe by Chef Jesse Brune.
INGREDIENTS
10 ounces of fresh Atlantic salmon (a little more than half a pound)*
½ tablespoon olive oil (optional)
1 tablespoon raw honey
1/4 cup pistachios, finely crushed and chopped
Salt and pepper
INSTRUCTIONS
Preheat oven to 375°F.
Cut salmon in half to make two 5-ounce pieces. If salmon has skin still attached, leave it on to lock in extra moisture.
Gently drizzle olive oil on salmon, leaving an extremely light coat.
Lightly season with salt and pepper.
Pour honey over salmon halves and gently rub honey into meat using the back of a spoon.
Spread chopped pistachios over flat surface of plate and place glazed portion of the fish onto the pistachios, generously covering surface.
Place pistachio-covered salmon into an oven-safe dish or on a cookie sheet lined with foil. Place in heated oven for 10 minutes or until done (shouldn’t take more than 12 minutes max).
To make sure the salmon is done, gently press surface of fish with a fork. There should be a firm bounce.
A protein rich, smooth and succulent smoothie with the earthy undertones and texture of almond butter. You could also add some sliced almonds for another textural surprise. Substitute with your favorite fruit, which can be frozen in zip lock bags when in season, to use throughout the year.
INGREDIENTS
2 cups vanilla almond milk
2 cups frozen peaches
1 cup frozen blackberries
2 tablespoons almond butter
2 tablespoons honey
INSTRUCTIONS
Combine ingredients in blender and blend until smooth and thick.
