Smoothies

Almond banana/berry yogurt smoothie

300 Calories(16oz)

6 large strawberries
1 sliced banana
1 cup blueberries
6 ounces plain Greek yogurt
1 cup skim milk
1/4 cup almonds

Directions

Cut the tops off of five of the strawberries.

Place the strawberries, banana, blueberries, yogurt, milk, and almonds in a blender or food processor. Blend until smooth and creamy. Garnish with a strawberry.

Apple Pecan Pie (Fat burning Recipe)

An apple with the skin left on
¼ unsalted pecans

 1 cup unsweetened coconut milk
3 to 4 ice cubes
1 tablespoons vanilla protein powder
1 tablespoon coconut butter
A dash of cinnamon to taste
A dash of nutmeg

Just a few drops of Stevia liquid or another sweetener to taste  Just blend everything together and enjoy.

Coconut Smoothie(Fat burning Recipe)

Coconut milk is a natural fat fighter and this smoothie combines coconut milk and other ingredients to create a yummy fat burning treat.

8 ounces of coconut milk
2 eggs
1 tablespoon extra virgin coconut oil
1 frozen banana
¼ cup berries – you can use any berry that you like
You may also want to add a tablespoon of raw honey if you like your smoothie really sweet

Just add the ingredients together in your blender and process.

Tropical Smoothie(Fat burning Recipe)

6 ounces fat free Greek yogurt
¾ cup coconut milk
1 banana
1 cup spinach
¾ cup fresh pineapple cubes
4 or 5 ice cubes
2 tablespoons shredded coconut

Just process until smooth.

Melon Smoothie(Fat burning Recipe)

1 cup kale leaves
1 cup baby spinach leaves
1 banana – this needs to be frozen
Cubed honeydew melon – about 12 to 14 cubes should do it
½ cup milk
½ cup Greek yogurt – plain works best
4 or 5 ice cubes

Just place all of the ingredients into your blender and process until smooth

Healthy Green Smoothie

Also seen on sixsistersstuff

1/2    cup    orange juice
1    cup    spinach
1    cup    frozen mixed fruit
1    bananas

Directions

Add juice and spinach to then blender and blend well. Add banana and frozen fruit and blend together

Smoothies

Vitamin C Cold Blastin' Green Smoothie

1 orange, peeled and segmented

1 banana, sliced and frozen

1/2 cup pineapple chunks (I used fresh pineapple that was frozen)

1 cup fresh baby spinach

1/2 cup water

1/2 cup orange juice

Directions:

Place all the ingredients inside blender. Cover and blend until smooth, stopping frequently to push down anything stuck to the sides (especially those with a lower-power blender). Pour into glass and enjoy. Makes one serving.

Coconut Green Smoothie

1/2 c. coconut milk

1/2 Chobani plain Greek yogurt

spinach (about a cup)

1 frozen banana

One green apple(peeled, chopped & cored) {skin on/healthier}  

2 Tbs. unsweetened coconut

1 c. ice

Combined in the jar of our blender. I pushed liquefy and let the blender go to town!

Post Workout Smoothie(within 30min-2hrs after workout)

http://www.superskinnyme.com/smoothie-recipes.html/2

1 dash of cinnamon (helps regulate and keep blood sugar levels steady)

1 Tbsp natural peanut butter (or almond butter)

1 medium banana (preferably frozen for extra creaminess)

1/3 cup low-fat vanilla yogurt

1/2 cup almond milk

1 cup ice

Weight loss Smoothie (meal replacement/not snack)

http://www.superskinnyme.com/smoothie-recipes.html/2

1 tablespoon chia seeds(very filling, extra fiber)

1 scoop whey protein powder

½ medium banana

1 cup frozen mixed berries

¾ cup milk (skim/ almond/ soy)

3 to 5 ice cubes

To make a meal, a smoothie needs to include carbohydrates, protein and a little fat. Fat is important because helps you feel full, as does protein.

Belly Busting Smoothie

http://www.superskinnyme.com/smoothie-recipes.html/2

1 Tbsp cold-pressed organic flaxseed oil (MUFA)

1 cup frozen unsweetened blueberries

3/4 cup milk (skim/ almond/ soy)

1/4 cup low-fat Greek yogurt

Sources of MUFA to add to smoothies: flaxseed oil, avocado, nut butter (e.g. peanut butter, cashew butter), dark chocolate chips. Research shows that MUFAs help target belly fat, and yogurt has been shown to aid weight loss and reduce bloating

Dr. Oz (Bev Bertino)

3/4 c. kale

1/4 c. cucumber

1/4 c. celery

1/2 c. strawberries

Blend till smooth

Smoothies

Sleep inducer

http://www.superskinnyme.com/smoothie-recipes.html/2

1 tbsp peanut butter

1 tbsp sesame seeds

¼ cup pitted cherries

½ banana

1 cup milk (skim/ almond/ soy)

Ice cubes

This smoothie is made up of foods (banana, peanut butter, milk) that contain tryptophan, a sleep-promoting substance, which is converted to serotonin or melatonin. This smoothie is also rich in carbs and calcium, which intensify the effect of tryptophan. Cherries contain melatonin and bananas are a great source of potassium and magnesium, which are natural muscle relaxants.

Invigorating

http://www.superskinnyme.com/smoothie-recipes

1 teaspoon lime juice

1 tbsp honey (if needed)

1 handful of spinach (or other leafy greens)

1 apple

1 pear

1 ½ cups chilled ginger tea*

Ice cubes

*Bring about 2 cups of water to the boil. Grate or slice thinly about 1” of ginger root and add to boiling water. Cover saucepan and leave to simmer for 15-20 minutes. Strain. Cool.

Immune Boosting

http://www.superskinnyme.com/smoothie-recipes

1/3 cup ground almonds

1 cup chopped cantaloupe

½ cup cubed pineapple, fresh or canned

1 Banana

1 cup peeled, pitted, cubed mango

½ cup unsweetened almond milk

Ice cubes

 Boost your immune system and beat the cold and flu season with this smoothie loaded with beta-carotene and vitamin C from mango, cantaloupe, and pineapple, as well as almonds and almond milk, which are packed with zinc, an immune system booster.

Below are the building blocks of any healthy smoothie. These core ingredients don’t just look pretty or taste awesome, but offer significant health & fitness benefits.

Yogurt is packed with protein, calcium and tummy friendly probiotics. Go low-fat & Greek. Full fat yogurt is high in calories. Greek yogurt is high in protein & low in carbs. To up the protein content of any smoothie, try adding 1/4 to 1/2 cup low-fat Greek yogurt or silken tofu.

Milk is another great source of protein, calcium & other nutrients. Go for skim milk. Can’t tolerate it? Try soy, rice or almond milk.

Whey protein is an awesome means of boosting the protein content of a smoothie & also make it more filling. It’s a no-brainer for low-calorie smoothies. And of course, ideal post-workout.

Fat has got a bad rap. But there are healthy fats that the body needs. Also, fat helps you feel full. Zero-fat foods are not filling. Your body needs fat to absorb important nutrients. Sources of healthy fats: fish oil, avocado, nuts, flaxseeds, peanut butter & more. Also, choose low-fat milk and yogurt, instead of the nonfat variety.

Rich in potassium, vitamin B6& other nutrients bananas are filling, add sweetness, the mild taste means they go with almost everything & it’s rich consistency binds the ingredients in smoothies together.

Berries are an antioxidant powerhouse, chock full of vitamin C & phytochemicals, conferring a plethora of health benefits. Naturally sweet & available fresh or frozen.

What’s a smoothie if not cold & smooth? Use plain ol’ H2O or freeze fruit juice, green juice,  yogurt or milk. Also, try freezing bananas for extra creaminess.

More recipes: http://www.smoothierecipesonline.com/smoothie_recipes.html

http://www.fitsugar.com/Healthy-Smoothie-Recipes-19932887

http://www.cookinglight.com/food/recipe-finder/healthy-smoothie-recipes-00412000076434/

http://www.bhg.com//recipes/drinks/smoothies/smoothie-recipes/?ordersrc=rdbhg1106730

Grandma Violet’s Cream Puffs

½ cup margarine

1 cup boiling water

1 cup sifted flour

¼ teaspoon salt

4 eggs

Boil water, add margarine, then flour, salt, and one egg at a time, stirring fast and constantly until batter appears to be leaving side of pot. Spoon on baking sheet the size you want. Make sure there is space between each spoonful so that it does not adhere to each other. Bake at 450 degrees for 15 minutes, then lower heat to 325 degrees and bake another 25 minutes.

To make custard filling:

2/3 cup sugar

½ teaspoon salt

1-1/2 tablespoons cornstarch

1 tablespoon flour

3 cups milk (you can use canned Carnation diluted)

1 tablespoon butter or margarine

1-1/2 teaspoon vanilla

Cook first 5 ingredients until it begins to thicken, then add egg yolks, stirring constantly, then butter and vanilla. Do not overcook because it will be too tacky.

Lilikoi Chiffon Pie

S. Mahelona

4 large eggs, separated

1 cup sugar

1 package unflavored gelatin with ¼ cup water

½ cup lilikoi juice

Sprinkle gelatin with ¼ cup water and set aside. Mix egg yolks with ½ cup sugar until well blended. Put in double boiler and stir constantly until think. Take double boiler off flame. Add gelatin and lilikoi juice and put aside to cool.

In separate bowl, beat egg whites with ½ cup sugar until stiff. Fold lilikoi mixture into egg whites until well blended. Pour into cooked pie shell and chill until set (1-3 hours).

Shoyu Meatloaf

Auntie Shirley

2 lbs. ground beef

1 medium round onion (diced)

4 slices bread (broken into pieces)

3 large eggs

½ cup milk

½ cup shoyu

2 tablespoons sugar

Mix all ingredients together and shape in loaf pan. Bake at 350 degrees for 1 hour.

Grilled Baby Back Ribs

Auntie Shirley

2 racks baby back ribs (each 2 to 2.5 lbs)

6 cloves garlic coarsely chopped

1 piece (2 inches) fresh ginger, peeled and coarsely chopped

1 teaspoon brown sugar

1 tablespoon black pepper

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

4 tablespoons Hawaiian salt

4 teaspoons white pepper

Place each rack in baking dish large enough t hold them in a single layer. Mix the next (8) ingredients and spread over the ribs on both sides. Marinate, covered, and place in refrigerator for 1 to 4 hours. Set up grill. Place ribs bone-side down and rill 8 to 12 minutes per side. Brush sauce left in pan on both sides while grilling. When done, the ribs will have shrunk back from the ends of the bones by about ¼ inch. Transfer ribs to a cutting board and cut them into individual ribs. Serve.

Barbecue Short Ribs (Portuguese Style)

Auntie Shirley

3 lbs. short ribs cut into pieces. Brown in 3 tablespoons shortening and 1 clove of garlic, minced.

After browning on all sides. Top with 3 medium onions (sliced)

Sauce:

1 cup ketchup

1 teaspoon curry powder

1 tablespoon brown sugar

1 teaspoon salt

½ teaspoon dry mustard

½ cup vinegar

1 teaspoon chili powder

1 cup beef stock (or one can bullion soup)

1/8 teaspoon pepper

Combine all ingredients and pour over meat. Simmer for 1 and ½ hours or until meat is tender.

Skillet Enchiladas

Auntie Shirley

1 (10-3/4 oz.) can condensed cream of mushroom soup

1 (10 oz.) can enchilada sauce

¼ cup milk

1 tablespoon chopped seeded canned green chili peppers

8 canned or frozen tortillas

Cook oil (optional)

2 and ½ cups shredded sharp American cheese (10 oz)

½ cup chopped pitted ripe olives

1 pound ground beef

½ cup chopped onion

In a sauce pan, combine cream of mushroom soup, enchilada sauce, milk and green peppers. Heat until bubbly. Thaw frozen tortillas. Dip tortillas, one at a time, in the hot sauce until tortillas become limp (or heat some cooking oil in a small skillet, dip tortillas until they become limp). Drain tortillas. Set aside ½ cup cheese. Place ¼ up of shredded cheese on each tortilla, sprinkle with olives. Roll up each tortilla as for a jelly roll. In a skillet, cook beef and onion until brown and tender. Drain off fat. Stir hot sauce mixture. Arrange tortillas, seam side down, in sauce in skillet. Bring to boil and reduce heat. Cover and cook for 5 minutes or until heated through. Sprinkle with remaining ½ cup cheese. Cover and cook about 1minute or until cheese melts. Makes 6-8 servings.