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Peter's Pantry: More Healthy and Delicious Recipe

Peter's Pantry: More Healthy and Delicious Recipe

Product Development Manager Peter Griscom is back with 5 more of his favorite healthy recipes, and we'd love to hear what you think of them!

Blueberry Mango Lean Smoothie

Ingredients: 1 cup unsweetened almond milk 1/2 cup frozen blueberries 1/2 cup frozen mango 2 scoops Lean 1 tablespoon chia seeds

Directions: Blend all ingredients until smooth.

Kale Pina-covado Lean Smoothie

Ingredients: 2/3 cup unsweetened vanilla almond milk 2 large hand-fulls (50 g) kale - the leaves of about 8 stalks 1/3 cup (80 g) pineapple chunks 1/2 (50 g) ripe avocado 1 scoop Lean 1 cup ice cubes

Directions: Blend all ingredients until smooth.

Rosemary Beet Chips

Ingredients: Extra-virgin olive oil cooking spray (or 2 teaspoons extra-virgin olive oil) 1 teaspoon fresh rosemary leaves, minced 2 teaspoons sea salt 4 medium beets, peeled Special equipment: V-slicer or mandolin

Preparation:

  1. Preheat oven to 350° F. Spray two rimmed baking sheets with cooking spray; set aside. In a small bowl, combine the garlic, rosemary and salt; set aside.
  2. Trim 1-inch off the root end of the beets. Using the V-slicer or mandolin slice the beets into very thin slices, about 1/16-inch thick. Line the beets in a single layer on the baking sheets and spray another layer of olive oil on top. If not using cooking spray, toss the beets with olive oil in a large bowl before lining them on the baking sheet. Sprinkle with the rosemary salt and stack an empty rimmed baking sheet on top.
  3. Bake for 20 minutes, remove the top sheet and bake for an additional 10-15 minutes. Transfer to a wire rack to cool completely. Chips will look pale in color, but will darken and crisp up as they cool.

Black Bean, Sweet Potato and Kale Taco

Ingredients For the Taco Filling: 1 medium sweet potato 1 onion 3 tbs olive oil 1 cup of cooked quinoa 4 large leaves of kale 1 can of black beans 1 teaspoon chili powder 1/4 tsp cumin Sea salt, to taste Taco

Accompaniments: 6-inch corn or flour tortillas Sliced fresh avocado Chopped fresh cilantro Fresh lime juice Salsa Shredded cabbage Shredded cheddar cheese (or a vegan alternative)


Preparation:

  1. Preheat oven to 375 ° F. Chop the sweet potato into one-inch cubes. Thinly slice the onion. On a parchment-lined baking dish, combine the sweet potato, onion, olive oil, and a few pinches of salt. Toss to coat and bake for 30 minutes, stirring once to promote even cooking.
  2. While the sweet potatoes bake, cook the quinoa if you haven’t already done so according to package directions. Thinly chop the kale and add to a large mixing bowl. Drain and rinse the black beans and add to the kale. Add 1 cup of cooked quinoa to the bowl, along with the spices. Toss well.
  3. When the sweet potatoes and onions are done, add them right to the bowl with the kale, beans, and quinoa. The heat from the potatoes will slowly wilt the kale. Season with sea salt and more spice, if desired. Toss gently to combine all the filling ingredients.
  4. Serve the filling in tortillas with as many accompaniments as you like.
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