Recipe Of The Week 4/15: Banana Protein Smoothie
Ingredients:
1 cup almond milk
1/4 cup unflavored or vanilla protein powder
1 very ripe banana
2 baby carrots
1 tablespoon ground flax
1/2 teaspoon turmeric
lots of ice
Recipe of the Week 3/23 - Zucchini Noodle Carbonara
Ingredients
4 large zucchini
1/2 teaspoon sea salt
2 egg yolks
1 egg
1/4 cup grated Parmesan cheese
4 slices (nitrate-free) deli ham or Canadian bacon, diced
1/2 teaspoon fresh ground black pepper
Instructions
Using either a spiral slicer or julienne peeler, cut zucchini into noodles. Lay noodles on a paper towel and sprinkle evenly with the salt. Let sit for 5 minutes. Squeeze out as much liquid as you can. Whisk egg yolks with egg and cheese until well combined. Heat a skillet over medium heat and cook bacon until crisp. Add zucchini noodles and stir until warmed through. Reduce heat to low and stir in egg mixture. Turn off heat and stir noodles until eggs are just cooked. Season with black pepper before serving.
Nutrition Facts: 4 servings | Serving Size:1 cup | Calories: 308 | Total Fat: 16 g | Saturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 240 mg | Sodium: 1268 mg | Carbohydrates: 17 g | Dietary Fiber: 5 g | Sugars: 7 g | Protein: 28 g |
Adapted from: https://skinnyms.com/zucchini-noodle-carbonara-recipe/
www.pinterest.com/novaphysicianwellness Found by: Ashley DeGeare NDTR, CHC
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Recipe Of The Week 4/1: Cranberry Chicken Salad on Apple Slices
Ingredients:
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Recipe Of The Week 3/24: Crockpot Balsamic Pork Roast
Ingredients:
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1/2 tsp garlic powder
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Recipe Of The Week 3/17: Cuban Style Black Beans
Ingredients:
2 tsp olive oil
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1 bay leaf
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Recipe Of The Week 3/10: Feta Eggs with Zucchini
Ingredients:
1 teaspoon olive oil
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