1 cup old fashioned rolled oats
1/2 cups cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
In a blender or food processor, combine oats, cottage cheese, eggs, and vanilla. Blend or pulse until smooth. Gently stir in thawed blueberries. Coat skillet or griddle with cooking spray, and spoon about 3 tablespoons of batter per pancake onto your cooking surface. Cook about 5 minutes per side, or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook for 3-5 minutes more, or until golden.
1 hass avocado, halved
4 oz. low-fat cottage cheese
salt and fresh pepper to taste
Cut a ripe avocado in half. Use the side without a pit and save the other side for later. Leaving the pit in will help keep the cut avocado from turning brown.
Fill the hole from the pit with low fat cottage cheese.
Add spices as desired.
1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
2 ripe avocados, pit removed and cut into slices
2 large eggs
1/2 cup whole wheat flour
3/4 cup panko bread crumbs
1/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
Olive oil or coconut oil cooking spray
For the chipotle ranch dipping sauce:
1/2 cup low fat Greek yogurt
1 chipotle pepper in adobo sauce
Juice from 1/2 of a lime
Preheat oven to 425 degrees. Place an oven-safe wire baking rack on top of a baking sheet. Spray with cooking spray and set aside.
Get three shallow bowls. Put the flour in the one bowl. Whisk together the eggs in the second bowl. In the third bowl, mix together the panko bread crumbs, salt, garlic powder, and the red pepper flakes. Take one of the slices and dredge into the flour, then into the egg, and then into the panko mixture until each slice is well-coated. Place the finished slices onto the wire rack. Spray with more cooking spray. Bake for about 10 minutes. Flip the each avocado slice over and bake for another 5 minutes or until golden. (You can sprinkle extra salt on top if necessary)
While the fries are baking, prepare the dipping sauce. Pour the ranch dressing, pepper, and the lime juice into the bowl of a food processor. Pulse until the everything is well-combined and the pepper has been broken down.
Serve the avocado fries with the chipotle ranch dipping sauce and/or other sauces of your choice.
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons olive oil
Lemon wedges, for serving
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the olive oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges. (2010, Barefoot Contessa)
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
2 teaspoons maple syrup (more or less to taste)
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.
3 mashed bananas
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins
1 tsp vanilla
1 tsp cinnamon
Preheat oven to 350 degrees. In a large mixing bowl mash the bananas. (A potato masher works well.) Fold in the remainder of the ingredients and mix with a large slotted spoon. Bake for 15-20 minutes.
Optional ingredients: Natural sweeteners such as Truvia, stevia & agave nectar, dried cranberries, protein powder, pecans or walnuts
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