Maple Banana Nut Butter Toast

Easy as pie! Or toast, as the case may be.

You can read the post about it here.

Ingredients:

-one slice whole-grain bread, toasted

-half a banana

-1 tbsp maple spread/butter or real maple syrup

-1 tbsp nut butter (almond, peanut, sunflower seed, etc…)

Spread your maple butter on the warm toast and let melt a little. Slice your banana half into three lengths vertically and lay on top of toast. Drizzle with your nut butter of choice. If you’re using maple syrup instead, spread your nut butter on the toast first, then top with banana and drizzle the syrup. YUM!

Sauteed Swiss Chard

While Swiss Chard and Collards might not be my favorite vegetables, I like to switch up my greens every once in awhile! A simple saute is all these need.

Sauteed Swiss Chard

(taken from Cuisine at Home, Oct 2011)

2 tbsp olive oil

1 tbsp minced garlic

2 bunches Swiss chard, stems removed, leaves coarsely chopped

2 tsp fresh lemon juice

1/2 tsp red pepper flakes

1/8 tsp ground nutmeg

salt to taste

Heat oil in saute pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add a handful of chard at a time, stirring after each addition and allowing the greens to wilt. Stir in lemon juice, pepper flakes and nutmeg. Cook chard until tender, about 5 minutes more, season with salt.

Nutritional Information: per 1/6th of recipe

73 cal, 5g fat (1g sat), 0mg cholesterol, 322 mg sodium, 6g carbs, 2g fiber, 3g protein

Ruby Red Salad

Ruby Red Salad (Deliciously G-Free)

3 large beets or 1 15-ounce can, drained

½ lb greens

1 pomegranate, seeded

1 fennel bulb, sliced thinly

½ small red onion, sliced thinly

Dressing:

3 T olive oil

2 T sherry vinegar

1 garlic clove

1 tsp salt

1 tsp granulated sugar

½ tsp oregano

½ C fresh basil leaves

¼ tsp black pepper

¼ C shaved Manchego cheese (or Feta)

Slice beets and mix with greens, pomegranate arils, fennel and onion slices.
Process dressing ingredients in a blender until pale green.
Drizzle dressing over salad and top with cheese.

Nutritional Information:

4 servings

Cals: 226

Fat: 13 g

Protein: 5 g

CHO: 22 g

Fiber: 6 g