Serves: 1
Ingredients:
1 cup whole milk
1 teaspoon 100% Cacao powder
1 tablespoon organic smooth peanut butter (the brand I buy just has organic peanuts and sea salt in it.)
1 banana, preferably organic
3 ice cubes
Directions:
Put ingredients in a blender and blend until smooth and frothy.
Serves: 1
Ingredients:
1/2 cup blueberries, preferably organic
3 or 4 oz. lemon yogurt with less than 10g sugar (The all natural brand I bought had 8g sugar and 9g protein in 4 oz. Another leading brand I’ve bought in the past had 9.5g sugar and 3g protein in 3 oz.)
1/4 cup whole milk
2 ice cubes
Directions:
Rinse blueberries. Put blueberries and the other ingredients in a blender. Blend until smooth and frothy.
Serves: 1
Ingredients:
1 frozen waffle that is not made with an enriched flour (The gluten free homestyle waffles I buy have 2g sugar per waffle.)
2 tablespoons strawberry cream cheese (The brand I buy has 2g sugar per tablespoon.)
1 small banana
Directions:
Toast waffle according to package directions. Spread with strawberry cream cheese. Top with banana slices. Eat with a good source of protein that has 4g sugar or less, such as a hard boiled egg or one serving of nuts. Have with a glass of water.
Makes: 6
Ingredients:
6-10 inch organic tortilla shells that are not made with an enriched flour
2 tablespoons extra virgin olive oil, separated
1/2 lb. lean ground beef (I buy 93% lean/7% fat)
1 teaspoon taco seasoning mix
1/4 cup water
Directions:
Preheat oven to 375 degrees. Prick tortilla shells all over with a fork to prevent them from bubbling when baking. Brush 1/2 teaspoon extra virgin olive oil on each side of the tortilla shells. In a small nonstick frying pan, crumble and brown ground beef. When ground beef is no longer pink, drain grease. Stir in taco seasoning and water. Simmer for 5 minutes. If there is any liquid left in the pan, drain it so the tortilla shells do not get soggy. Put 1/6 of the seasoned ground beef on one end of each tortilla shell. Wrap tortilla shells tightly and put them seam side down on a baking dish lined with aluminum foil. Bake for 35 minutes or until golden brown and crispy. Be cautious when eating. Filling will be hot. Have with a glass of water.
Serves: 2
Ingredients:
1 large Russet potato
1 tablespoon vegetable oil
1/4 teaspoon taco seasoning
1/4 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
Directions:
Preheat oven to 400 degrees. Rinse, scrub, and dry potato with a paper towel. Cut potato into chunks. Mix potato with oil and seasoning until well coated. Bake for 30 minutes. Flip potatoes over. Continue baking for 25 minutes. Sprinkle with cheese and bake for five more minutes. Have with a glass of water.
Former Browniemaker 