Ginger Lemonade Citrus Coolers

Ingredients
½ cup peeled, chopped fresh ginger root
2 whole lemons, peeled and chopped, seeds removed
2/3 cup Xylitol
2/3 cup or Stevia
1 cup water
2 liters sparkling water
¼ cup fresh mint leaves

Combine the ginger root, chopped lemons, xylitol or stevia, and water in a blender and puree until well-macerated (mashed). Pour the concentrate through a sieve into a small glass or ceramic pitcher.

To serve, pour 3 tablespoons of the concentrate into each glass. Add ice cubes and sparkling water, stir, and garnish with fresh mint. Serve immediately.

...adapted from Creative Health

Chai Oatmeal

Rolled oats simmered in sweet, spice-infused milk make an exquisite breakfast cereal. Oat bran not only boosts the fiber, it also makes the oatmeal creamy and thick.

Ingredients

1 1/2 cups 2% or whole milk (Organic Valley Dairy)

1/4 teaspoon salt (Hain Sea Salt)

1/4 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon (Frontier)

1/4 teaspoon ground turmeric (Organic)

2 teaspoons honey, plus more to taste Organic Maple Syrup

1/8 teaspoon Organic Vanilla Extract*

3/4 cup Rolled Oats*

2 tablespoons Oat Bran*

Combine the milk, salt, and spices in a small saucepan, and bring to a simmer over medium heat. Simmer 5 minutes, stirring constantly; add the honey, vanilla (if desired), oats, and bran (if desired), and stir until combined. Cook over medium-low heat, stirring constantly, for 20 to 25 minutes, or until the oatmeal is thick and creamy. Serve hot with additional honey to taste.

Makes 2 servings

Nutritional information: 248 calories, 6g Fat (3g Sat. Fat, 2g Mono, 1g Poly) 12g Protein, 5g Fiber, 14mg Cholesterol, 2mg Iron, 387mg Sodium

Tex-Mex Quinoa Salad

This versatile salad can be served warm in a tortilla or as a filling for tacos and burritos
Ingredients

1 cup Organic Quinoa
2 cups water
1 teaspoon kosher salt
1/4 cup fresh lime juice
2 tablespoons olive oil
1/8 teaspoon ground black pepper
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) can garbanzo beans, drained and rinsed
1 bunch cilantro, chopped
2 avocados, cubed
1/4 cup crumbled cotija cheese (Parmesan or Feta cheese may be substituted)


1. Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

2. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Makes 10 servings (1/2 cup each)

Amount Per Serving Calories: 219,Total Fat: 11.1g, Cholesterol: 3mg

Adapted from www.allrecipes.com

Butternut Squash with Cranberries and Walnuts

This quick, aromatic side dish is a nutritious complement to sautéed chicken or turkey cutlets and fresh spinach.

Ingredients:

1 lb. butternut squash (1 medium squash), peeled and cut into 1-inch cubes
1/3 cup chopped Walnuts
1/4 cup dried cranberries
1 Tbsp. orange blossom honey
1 Tbsp. orange juice
1 tsp. walnut oil
1/2 tsp. cranberry juice
1/2 tsp. apple cider vinegar

Directions:

Steam squash until cooked through, but not falling apart, 12 to 15 minutes.
Toss squash in serving bowl with walnuts and cranberries. Whisk together honey, orange juice, oil, cranberry juice, and vinegar in separate bowl. Drizzle honey-juice mixture over squash and serve.

Makes 6 servings

Per serving: 120 calories, 2g Protein, 5g Total Fat (0g Sat. Fat), 20g Carbohydrates, 0mg Cholesterol, 5mg Sodium, 4g Fiber, 9g Sugars

~ Adapted from “Better Nutrition” magazine