Sweet Virginia Pecan Pie Serves 5-6
For the crust:
2 cups raw almonds, finely ground in food processor 1/3 cup agave nectar
For the filling:
1/3 cup coconut water ¼ cup pecans ½ cup raisins
To make the crust, in a mixing bowl, combine the ground almonds and agave nectar, and mix well. Press the crust mixture evenly into the bottom and sides of a 5-inch pie tin.
In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust. Top with whole or chopped pecans. Set in freezer for 15 minutes to set and serve.
Nutrition Information (per serving): Calories 208, Fat 15 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 15 g, Fiber 4 g, Protein 5 g
Blueberry Flax Smoothie Serves 4
1 (16 oz.) pkg. Meijer Frozen Blueberries- NuVal score 100 1 banana- NuVal score 91 2 tbsp. Flaxseeds, ground- NuVal score 100 2 cups Meijer Organics Original Soymilk 1 pkt. Stevia Plus 1 tsp. Cinnamon 1 cup water
Combine all ingredients in a blender and mix until smooth.
Nutrition Information (per serving): Calories 120, Fat 4 g, Cholesterol 0 mg, Sodium 165 mg, Carbohydrate 22 g, Fiber 6 g, Protein 4 g
Greek Pasta with Tomatoes and White Beans Serves 4
2 (14.5 oz) cans Meijer Italian-style diced tomatoes 1 (15 oz) can Bushs cannellini beans, rinsed and drained 10 ounces fresh spinach, washed and chopped 8 ounces Meijer Multi-grain with Omega 3 or Barilla plus penne pasta, cooked 1/2 cup crumbled feta cheese
1. Cook the pasta in a large pot of boiling salted water until al dente. 2. While pasta cooks, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. 3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. 4. Serve sauce over pasta, and sprinkle with feta.
Nutrition Facts per Serving: Calories 463, Fat 6 g, Cholesterol 17 mg, Carbohydrate 79 g, Fiber 12 g, Protein 23 g