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 6/27: Garden Tomato Sauce
Tomato Sauce
Yields 12 Servings
Ingredients
8 cups (5 lbs.) peeled, seeded and diced plum tomatoes
2 tablespoons extra virgin olive oil
4 cloves garlic, chopped
pinch crushed red pepper flakes
1 1/2 teaspoons kosher salt
black pepper, to taste
3 tablespoons chopped fresh basil
Instructions
To peel the tomatoes, bring a large pot of water to boil.
Slice an X on the bottom of each tomato.
When boiling, drop the tomatoes in the water to blanch 1 to 2 minutes, or until the skin cracks. 4.
Quickly remove from the water and let them cool a few minutes until they are cool enough to handle, the skin will come right off.
Dice the tomatoes fine.
Heat the oil in a heavy pot over medium heat. When hot add the garlic and saute until golden brown. 7.
Add red pepper flakes and cook 1 minute. Stir in tomatoes. Season with salt and pepper. Partially cover and cook low heat 25 minutes.
Add the basil and remove from heat. I like it chunky, if you like it smooth, you can puree part of the sauce after.
Meal Plan Check Boxes:
1 Vegetable Per 1/2 cup Serving
Nutritional Facts: Serving: 1/2 cup, Calories: 60, Carbohydrates: 9g, Protein: 1.5g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 157mg, Fiber: 2g
Adapted From: https://www.skinnytaste.com/garden-tomato-sauce/#recipe
www.pinterest.com/novaphysicianwellness
Brianna Lawless, MS, RDN
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