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 If you want to start off your day with a boost of energy, try starting with this smoothie.
It’s loaded Super Energy Smoothie with healthy fruits and veggies like watermelon, which helps dilate blood vessels to promote blood flow. Also, it has coconut water-one of the most hydrating liquids out there. Another positive aspect of coconut water is that it reduces blood pressure which can make you lethargic. The best part is this recipe yields a bug batch, so you can make it once, freeze it, and drink it all week long!
Cinnamon Pear Frozen Yogurt Prep Time 5 mins Ready In 45 mins *Original recipe makes 1 quart* 1 (15 oz) can pear haves 2 cups vanilla yogurt 1/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice
 This vegetarian main course is packed with festive flavors like nutmeg and cloves, then wrapped in flaky butter pastry - a real Christmas treat
Ingredients: 50g butter 500g pack leeks thickly sliced 3 garlic cloves, thinly sliced 240g bag baby spinach 415g can chestnut purée 3 large eggs plus 1 for glazing ½ nutmeg, finely grated 200g pack vacuum-packed whole cooked chestnut halved 85g fresh white breadcrumbs 220g pack blue Shropshire cheese, rind trimmed, diced 500g pack all-butter puff pastry For the sauce 500ml vegetable stock 2 leeks thinly sliced 1 tbsp corn flour 300ml pot double cream Prep: 20 mins Cook: 55 mins plus 1 hr chilling Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don’t catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can. Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up. Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more. To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the corn flour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce.  In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.
6 cup(s) vegetable, mushroom, or reduced-sodium vegetable broth
Yields: 6 servings, 1 1/4 cups each Total Time: 1 hr Prep Time: 1 hr Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.) Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter, and vinegar. Season with pepper. Carb Servings: 2 1/2 starch, 1 vegetable, 2 fat. Carbohydrate Servings: 3. Nutrition Bonus: Selenium (32% daily value), Vitamin A (30% dv), Magnesium (14% dv), excellent source of beta-glucan 
 Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish. Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon cur
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Stir melted chocolate mixture egg and sugar mixture until combined. Sift cocoa powder into the mixture; stir to combine. Sift flour and salt into the mixture; stir to combine into a batter. Stir vanilla extract into the batter. Transfer batter to a resalable plastic bag. Snip one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles. Refrigerate 30 minutes. Preheat an oven to 425 degrees F (220 degrees C). Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach half way up the sides of the ramekins. Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar. Ingredients:
· Cook Time 25 Min · Ready in 1 Hr 15 Min  In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot. Prep Time: 15Min Cook Time: 15Min Ready in 30Min 1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese |
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