Yogurt Parfaits with Dannon Yogurt and Post Cereal Serves 1-2
1 cup Dannon All Natural Non-Fat Plain Yogurt 1 tbsp. Honey 1 tsp. McCormick® Cinnamon, Ground 1/4 cup Post Shredded Wheat Cereal, crumbled 1/4 cup fresh blueberries 1/8 cup Meijer Raisins 1/8 cup walnuts, chopped
1. Layer each ingredient in a bowl or glass starting with the Yogurt or combine all ingredients together and serve.
Nutrition Information (per serving): Calories 276, Fat 7 g, Cholesterol 3 mg, Sodium 129 mg, Carbohydrate 40 g, Fiber 3 g, Protein 13 g
Edamole Serves 4
½ cup shelled edamame (soybeans) fresh or frozen ½ cup broccoli stems, peeled with a vegetable peeler 1 avocado, pitted and peeled 1 scallion, white and light-green parts, sliced ¼ cup red onion, diced 1 clove garlic, minced ½ jalapeno, seeded and minced juice of 1 lime 1 medium tomato, diced 2 tbsp. fresh cilantro sea salt
1. Heat 2 cups of water in a small saucepan. Add the edamame, and simmer for 2 minutes or until soft. 2. Scoop the edamame out with a slotted spoon, and set aside to cool. Use the same boiling water to blanch the broccoli stems, about 5 minutes. Drain, and set aside to cool. 3. In a food processor or blender, puree the edamame and broccoli stems together until smooth. 4. In a mixing bowl, mash the avocado, and gently stir in the edamame and broccoli puree. 5. Fold in the remaining ingredients, and season with salt. Serve with baked chips or veggie sticks.
Nutrition Information (per serving): Calories 115, Fat 7 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 9 g, Fiber 4 g, Protein 4 g
Quinoa Salad with Pistachios and Cranberries Serves 5
For the Salad: 1/3 cup pistachio nuts 1 cup quinoa 1 ½ cups water 1/2 tsp. sea salt 2 stalks celery, sliced 3 scallions, green tops removed, sliced 1/4 cup dried cranberries, coarsely chopped
Sherry Vinaigrette: 1 tbsp. (1/2 oz.) sherry vinegar 1/4 tsp. sea salt freshly ground pepper 4 tbsp. Meijer Extra Virgin Olive Oil 2 tsp. water
1. To toast the pistachio nuts, preheat the oven to 350°F. Arrange the pistachio nuts in a single layer in a small pan and roast until you can just detect their aroma and they are lightly browned, about 5 minutes. Let them cool to room temperature, then chop them coarsely. (This can be done ahead.) 2. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns, starts to crackle, and smells a bit toasted, about 5 minutes. Transfer to a pot, add the water and the salt, cover, and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone. 3. Transfer the grain to a bowl and let it cool. Add the pistachio nuts, celery, scallions, and cranberries and toss everything together. 4. For the Sherry Vinaigrette, add vinegar, salt and a few grindings of pepper into a small deep bowl. Slowly pour 2 tablespoons of the extra-virgin olive oil into the bowl, beating constantly with the fork. Beat in the water, then the remaining 2 tablespoons of extra-virgin olive oil. Taste for seasoning. 5. Dress the salad with the Sherry Vinaigrette. 6. If not serving immediately, refrigerate the salad, but bring it to room temperature before serving.
Nutrition Information (per serving): Calories 300, Fat 17 g, Cholesterol 0 mg, Sodium 372 mg, Carbohydrate 30 g, Fiber 4 g, Protein 7 g