We incorporate red and green for the holiday, but we should do that with our foods as well.
“Take Shape for Life” coaches Ken and Cheri Peoples discussed the benefits of colorful super foods.
They also shared some easy recipes:
Avocado Lime Chicken Salad:
Ingredients:
¼ c chopped green onion
2 Tbsp lime juice
1 tsp olive oil (Extra Virgin)
¼ tsp salt
14 oz cooked chicken, chopped
1 ½ cups of Rotel (or other diced tomatoes)
4.5 oz avocado
1 jalapeno diced
1 Tbsp cilantro.
Mix onion, lime juice, olive oil and salt and set aside.
In separate bowl, stir chicken, avocado, rotel (tomatoes) and jalapeno.
Add the lime mixture and cilantro.
Red and Green Matcha Green Tea Mini Cakes with Raspberries:
Ingredients:
6 Tbsp soft butter
(1/3-1/2 cup) splenda
2 eggs
1 c flour
2 tsp baking powder
½ c ground almonds
50 ml milk
2 tsp matcha tea powder
Raspberries
Preheat oven 180 degrees
Beat buter and sugar in bowl until creamy. Add eggs and continue to beat.
Gradually add flour and baking powder, then the almonds.
Heat the milk in a saucepan, remove from stove and add the matcha tea powder.
Leave to soak for 3 minutes, then beat all to removing any clots.
Add the matcha milk to the dough and incorporate well.
Distribute between 12 muffin mold an top with a couple of raspberries each.
Bake for 25 minutes.
Christmas Wreath Appetizer:
Ingredients:
Spinach or basil leaves
Mozzarella cheese – cubed
Grape tomatoes
Toothpicks
Extra virgin olive oil
Balsamic vinegar
Salt and pepper
In a small bowl, mix the olive oil, balsamic vinegar, salt and pepper then set aside.
On a round serving dish, lay out spinach or basil leaves.
Put cube of cheese and one tomato on each toothpick.
Drizzle with dressing and serve.
