Blended Apple-Potato Soup

Blended Apple-Potato Soup

Crisp apples and hearty potatoes blend nicely for a warm and comforting soup. Make it a meal by pairing it with a salad.

Ingredients

2 Gala Apples, sliced
3 Red Potatoes, petite
2 Cups Reduced Sodium Vegetable Broth 
1/4 Cup White Onions, diced
1/4 Cup Red Peppers, diced
1 Tsp. Garlic, minced

Preparation

Wash potatoes and place in a medium pot. Pour in vegetable broth and bring to a slight boil. Add apples. Stir in garlic, onions and red peppers. Season mixture as desired. Remove from heat and let cool. Transfer to a blender and blend until smooth. Serve hot. Makes two servings. 

Blended Apple-Potato Soup

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Blended Turkey Gumbo

Blended Turkey Gumbo

Want a healthy yet flavorful alternative to traditional seafood gumbo? Be sure to add your favorite Cajun seasonings before trying this delicious blend. Top with brown rice.

Ingredients

3/4 Pound Lean Ground Turkey
1 Cup Okra, sliced frozen
1 Cup Corn Kernels, frozen
1 Medium Celery Rib, chopped
1 Medium White Onion, diced
1 Medium Green Bell Pepper, diced 
1 Medium Red Bell Pepper, diced
1 8 oz Can Fire Roasted Tomatoes
2 Cups Reduced Sodium Vegetable Broth 
1 Tbsp. favorite Cajun seasoning
3 Tbsp. Wheat Flour

Preparation

Prepare vegetables. Lightly coat a large pot with olive oil. Sauté onions, bell peppers, and celery in pot on medium heat. Add okra, corn, celery and cook until vegetables have thawed. Cook ground turkey in separate pan. Remove grease from turkey. Stir in turkey with vegetables. Sprinkle with whole wheat flour and Cajun seasoning. Add the broth and tomatoes. Cover and and simmer for 30 minutes. Remove from heat. When cool enough to handle transfer to blender and blend until smooth. Serve hot. Makes three servings of about 1 1/2 cups. 

Blended Turkey Gumbo

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Strawberry-Peach Beet Blast

Strawberry-Peach Beet Blast

I already know what you're thinking...beets!  Beets may be hard to pair when searching for a smoothie you will actually enjoy. Try them with peaches and strawberries for a delicious, healthy blend.

Ingredients

1 Beet, raw
1/2 Cup Strawberry, halves
1 Peach
1/4 Cup 100% Pomegranate Juice (or 100% Pineapple Juice)

1/2 Cup Pure Coconut Water 
1 Tbsp. Raw Agave Nectar

Preparation

Blend all ingredients in blender until smooth. Makes two servings of 8 oz each. 

Strawberry-Peach Beet Blast

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Banana Nut Crunch Granola Bar

Banana Nut Crunch Granola Bar

The aroma from these homemade granola bars will have your home smelling wonderful.

Ingredients

1/2 Cup 100% Granolas
1 Banana
1/4 Cup Unsalted Dry Roasted Peanuts
2 Tbsp. Creamy Raw Almond Butter
1/4 Cup Raw Agave Nectar
1 Tsp. Pure Almond Extract
1/4 Cup Unsweetened Banana Chips, crushed 
1/4 Cup Raw Unsalted Almonds, sliced

Preparation

Preheat over to 350 degrees. Throughly blend granolas, peanuts, almond butter, agave nectar and almond extract. Lightly coat an 8” x 8” baking pan with olive oil. Transfer mixture into a bowl and stir in whole almonds and banana chips. Transfer mixture into baking pan. Lightly coat hands with olive oil and evenly spread across pan. Bake for 20 minutes. Let cool to harden and then cut into desired sizes. Makes eight servings. 

Banana Nut Crunch Granola Bar

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Pineapple-Mango Carrot Soup

Pineapples, mangos, carrots blend well to make a cool and refreshing soup great for those warm summer months...yet equally tasty during the winter.

Ingredients

1/2 Cup Mango Chunks
1/2 Cup Pineapple Chunks
1/2 Cup Carrots, sliced
1 Cup Reduced Sodium Vegetable Broth 
1/2 Cup 100% Pineapple Juice
1/2 Cup Lemon Juice, fresh squeezed

Preparation

Place pineapples, mangos and carrots in a medium sized pot along with vegetable broth, pineapple and lemon juice. Bring to boil. Remove from heat and let cool. Transfer to blender and blend until smooth. Serve chilled. Garnish with plain non-fat greek yogurt, if desired. Makes two servings. 

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