Weekly Recipe Ideas - Boost your Mood

This week's recipes are courtesy of Moods Magazine



Almond Butter & Pear Smoothie
1 Large Servings


1/2 cup plain yogurt
1/2 cup milk (or milk substitute)
1 ripe pear peeled and roughly chopped
1/2 banana
2 Tbsp smooth or crunchy almond butter (now widely available in grocery stores)
1 tsp vanilla
1 tsp cinnamon and/or nutmeg


** You can increase the protein value of this breakfast smoothie following a work-out for example - by adding a scoop of protein powder to the mix.


Place all ingredients in blender and mix until smooth. Adjust thickness by adding water/milk as desired.




Kid Friendly Granola Fruit Dips
4 Servings


2 cups quality granola (such as Nature's Path Flax Plus Granola)
1 cup plain yogurt
2 apples, peeled and chunked
2 ripe kiwis, peeled and chunked
1 cup fresh pineapple chunks, thoroughly rinsed


Place granola and yogurt in separate bowls. Insert toothpicks into each piece of fruit. Dip fruit in yogurt and then roll in granola.



Curried Orange Mango Soup
8 Cups


1 large onion, coarsely chopped
2 tsp curry powder - or to taste
1 tsp cinnamon
6 large carrots, peeled and coarsely chopped
4 cups low-sodium chicken broth
1/2 cup orange juice (not concentrated form)
1/2 tsp sea salt
2 large ripe mangoes, peeled and coarsely chopped
Fresh cilantro for garnish


Cook onion, curry and cinnamon in a large saucepan with some olive oil over medium heat. Stir frequently, until onion is soft and mixture is fragrant, about 3 minutes. Add carrots, broth, juice and salt. Cover and bring to boil. Reduce heat and simmer until carrots are tender, about 15 minutes.


Purée mango in blender until as smooth as possible then set aside in a small bowl. When carrots are tender, remove from broth and purée using a little broth. Return carrot purée to remaining broth in saucepan. Stir in mango purée. Heat over medium/low, uncovered and stirring often, until hot, about 5 minutes.


Serve hot or cold as desired sprinkled with fresh cilantro. Soup will keep for up to 3 days in refrigerator and will also freeze beautifully.



Bow-Tie Pasta with grilled Peppers and Onions
4 Servings


2 medium red onion, sliced 2 red bell pepper, cut in quarters
1 cup edamame (soy beans), thawed
2 Tbsp olive oil
1 Tbsp low sodium soy sauce
1 package whole grain bow-tie pasta
1 cup grated parmesan cheese
3/4 cup basil leaves, thinly sliced


Bring large pot of water to boil. Heat grill or grill pan to medium high.


In large bowl, toss onions, bell pepper, oil and soy sauce. Grill turning occasionally, until tender. Transfer to cutting board and cut into bite-size pieces.


Cook pasta al dente in boiling water according to package directions. Reserve 1 cup cooking water, drain pasta, and return cup of water to pot.


Add grilled veggies, edamame, reserved pasta and 3/4 cup parmesan to pasta and toss to combine. Top with basil and remaining parmesan before serving. Season with salt & pepper as desired.


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