Ingredients 1 (10 ounce) bag baby spinach leaves, rinsed and drained 1/4 red onion, sliced very thin 1/2 cup walnut pieces 1/2 cup crumbled feta 1/4 cup alfalfa sprouts (optional) 1 pomegranate, peeled and seeds separated 4 tablespoons balsamic vinaigrette Directions Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts.… Continue Reading
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Category Archives: Recipes
Pomegranate-Orange Salsa
Ingredients 1 cup chopped orange sections 2/3 cup pomegranate seeds (about 2 pomegranates) 1/3 cup fresh pomegranate juice 1/4 cup minced shallots 2 tablespoons minced jalapeno pepper 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Combine all ingredients. Serve with shrimp, flaky… Continue Reading
Coconut Waffles with Pomegranate Syrup
Ingredients 1½ cups Gold Medal self-rising flour ¼ cup cornstarch ¼ cup sugar ¼ teaspoon salt ½ cup milk 1 13.5 ounce can of coconut milk (about 1 cup coconut milk) 2 eggs ½ cup virgin coconut oil, melted and slightly cooled 1 ½ cup shredded coconut, lightly toasted, plus more for garnish Pomegranate Syrup… Continue Reading
Ideal Healthy Snacks for “On The Go”
Snacking throughout the day is ideal for preventing overeating during meals and for preventing night-time cravings. In order to be effective in our busy lives, snacks must be portable. Size of a snack matters for portability. Also, the energy consumed from a snack should be adjusted for individual requirements. So, how much food one should… Continue Reading
Pumpkin Cookies
2 cups flour 1 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda 1/2 tsp ground nutmeg Mix together 1/2 cup butter 1 cup pack brown sugar 1 egg 1 cup canned pumpkin 1 tsp vanilla Chocolate chips Bake 375 degrees for 13 minutes… Continue Reading
Benefits of Cinnamon
Fall is here–which means pumpkins, Halloween, and Thanksgiving. My fall favorites are pumpkin cookies and pumpkin pie, one ingredient found in both of these is cinnamon. Does cinnamon have any effect of health? Cinnamon comes from branches of tress native to Southeast Asia, South America, and the Caribbean. There are two types of cinnamon one… Continue Reading
Nutrisplash Protein Smoothie
This is the easiest to make smoothie recipe and one of the healthiest meals you could make in the shortest period of time! This recipe can be changed a bit depending on what you have in the refrigerator. I keep some frozen blueberries and raspberries on hand for smoothies. I love to use low fat… Continue Reading
Watermelon May Reduce After-Workout Soreness and Increase Athletic Performance
What comes to your mind when you hear the word “watermelon”? Sweet, juicy, pink fruit, childhood, sunshine, picnic, pool party, and so on? Whatever it is, it is probably not associated with the gym, vitamins A, B6, C or people in a desert. There is so much more about the watermelon than just a sweet… Continue Reading
Sweet Meat Squash
Sweet Meat squash has silver-gray skin that makes it very unusual looking squash. It is good up to 6 months in a cool, dry place after autumn harvest. This squash is especially rich in dietary fiber, vitamin C, beta-carotene, and some minerals. A cup of cooked squash contains only 75-80 Calories.
Meat Squash Soup:
To prepare you will need a sharp knife, a hard board and some patience.
Wash your squash really well. Slice it into 6-8 wedges depending on the size of the squash. Pull seeds and pulpy material out, and place squash on the roasting pan. Add some water into that pan (maybe 0.5 cup) just enough to keep it steaming. Bake it at 375 degrees for 30 minutes, then decrease the temperature to 350 degrees and bake it for an hour or until the flesh is very tender. (Check it as soon as 45 minutes, depending on the size of the wedges it could be done earlier)
When done, remove the flesh from the rind and puree it in a food processor adding some bullion (I used vegetable) or heavy cream (remember: it is heavy in calories). Salt and pepper to your taste. Fry a sliced onion on a skillet till beautiful golden. Dress your pureed soup with a little golden onion and 1tbs of light-sour cream and enjoy.
Nutrition Value: for 1 serving (One cup of soup) about 180 Cal (on the bullion base), 21g Carbs, 3g proteins, 6g dietary fiber, 89mg Calcium, 601 mg potassium, 457 mg Sodium, 34mg Magnesium, 61mg Phosphorus, Vitamin A 593ug RAE, vitamin C 24mg, vitamin K 73ug, Folate 56ug DFE, Choline 27 mg.
