Tag Archives: 202207Process

Looking Berry Young Smoothie

The Smoothie Recipe Book

Looking Berry Young Smoothie

Antioxidants, such as vitamins A and C, in this smoothie help destroy wrinkle-causing, disease-feeding free radicals, while the probiotics in the yogurt help you maintain good digestive health. It tastes "berry" delicious, too!
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Ingredients Method

Ingredients
  

  • 1 cups blueberries
  • 1 cups raspberries
  • 1 cups strawberries capped
  • 1 cups pomegranate seeds
  • 1/2 cups plain yogurt

Method
 

  1. Blend all ingredients together and enjoy!

Mango Kale Smoothie

Mango Kale Smoothie

If you’ve got an ice cream craving try this thick, rich smoothie that will delight any frozen treat fan. Mango naturally sweetens kale, and chunky pistachios add a pleasant texture and more nutrients like B6. If you don’t have pistachios on hand, use walnuts, almonds, or pecans instead.
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Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 cups cubed frozen mango
  • 1 cups packed kale leaves stems removed or two large collard leaves, stems trimmed
  • 1/2 cups plain yogurt or kefir
  • 1/3 cups vanilla protein powder
  • 4 ice cubes
  • 2 tablespoons chopped pistachio peanuts, pecans, or walnuts

Method
 

  1. Place all the ingredients in the blender along with 1/4 to 1/2 cup cold water and process until smooth.
  2. Serve immediately.

Notes

5/22/25
Tried the same with these changes.  Definately better.
190 mango
220 avacado
 
5/17/25
100 g of kale.
One so delicious! Vanilla yogurt cup
Half a cup of water
Tried 168 g of mango after melting off the ice but didn't like the taste so added 101. Taste still isn't that great but realized I forgot the avocado. Next time I will add avocado, add 100 g of mango and if I need to, some banana to sweeten it up afterwards. After I'm done, this recipe needs a complete redo.
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Nutritional Stats Per Serving (Serving size: 2 cups): 296 calories, 12g protein, 47g carbohydrates, 7g fat (1 g saturated), 4mg cholesterol, 3g fiber, 126mg sodium
Used pecans. Make sure to add water and then drop in things while blending. Haven't tried protein powder yet.

Kale and Banana Smoothie

Kale and Banana Smoothie

"Nutrient-rich kale is hidden in this delicious banana smoothie. . . perfect for those of us who have a hard time getting our daily dose of veggies!"
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 1 banana
  • 2 cups chopped kale
  • 1/2 cups light unsweetened soy milk.
  • 1 tb flax seed
  • 1 teaspoons maple syrup
  • 1/4 pineapple

Method
 

  1. Place the banana, kale, soy milk, flax seeds, and maple syrup into a blender. Cover, and puree until smooth. Serve over ice.
  2. Pineapple can be added as well, though probably makes it to sugary for me.

Tofu Scramble

Tofu scramble

Let’s talk about breakfast. I love it! But unfortunately I find myself eating eggs a lot and I’m getting a little tired of them. I was trying to think of high protein breakfast foods that weren’t the same old cooked eggs, which was surprisingly difficult, but then I found it. Tofu! OK now I know tofu is thought of as boring and people think it’s just a lame alternative to meat, but get excited because this recipe for tofu scramble is delicious. The great thing about tofu is that it hardly has any flavor on it’s own, making it super versatile. This tofu scramble has a ton of flavor and will keep you full until lunch! Trust me!
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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 3 cups of greens kale, chard, or collards
  • 1 cake firm tofu - firm about 16 ounces
  • 3 tablespoons low-sodium gluten free soy sauce
  • Avocado if desired

Method
 

  1. Heat the oil in a large skillet on medium heat. Saute onions and peppers for about 5-10 minutes, until they soften.
  2. Add the garlic and saute another minute.
  3. Stir in the greens, cover, and steam until the greens begin to wilt, about 5 minutes.
  4. In a bowl, use a fork to mash the tofu and soy sauce.
  5. Increase the heat to high, add the scrambled tofu to the skillet and let sit for 3-4 minutes. Flip and let sit another 3-4 minutes. Tofu is done when it begins to brown.
  6. Serve hot and garnish with sliced avocado if desired.

Apple and Sausage Stuffing

Real Plans Subscription Recipe

Apple and Sausage Stuffing

Stuffing Julie made
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Cook Time 45 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • 1 1/4 apple
  • 2 1/2 onions
  • 1/2 cups dates
  • 3 3/4 stalks celery
  • 1 1/4 tablespoons fresh sage
  • 3/4 teaspoons fresh rosemary
  • 3 3/4 tablespoons butter plus more to grease the dish
  • 3/4 pound sweet Italian pork sausage
  • 1 1/4 tablespoons dried thyme
  • 3/4 teaspoons dried marjoram
  • 3/4 teaspoons fresh ground black pepper
  • 1 1/4 tablespoons coarse sea salt
  • 2 1/2 cups almond flour
  • 3 3/4 eggs

Method
 

  1. Grease baking dish and set aside. Core the apples. Using a food processor if you have one, dice the apples, onions, dates and celery. Mince the sage and rosemary.
  2. In a large pan, heat the butter over medium high heat. Remove sausage from casing, and sauté in the saucepan until browned using a wooden spoon to break sausage into tiny pieces. Remove the sausage from the pan and set aside.
  3. Add onion, celery, apple, sage, rosemary, thyme, marjoram, pepper and sea salt to the remaining fat in the pan and sauté over medium heat until the onion, celery, and apple begin to soften. Transfer to a large bowl.
  4. Add almond flour, dates, and the cooked sausage to the onion, celery, and apple mixture.
  5. Whisk the eggs and fold them into the mixture, combining all ingredients well.
  6. Add mixture to baking dish and bake at 350F for 45 minutes - or until the stuffing is just set and beginning to brown on top.
  7. Publisher's Note : Four servings will fit in a 9x9 baking dish.