by Mike Egrie | May 12, 2020
Lemon-Tofu Cheesecake ShootersIngredientsCrust Ingredients:6 honey graham crackers sheets (24 crackers)1 tbsp trans-fat-free light butter spread, meltedCheesecake Ingredients:8 oz fat-free cream cheese, softened⅓ cup granulated sugar½ cup silken tofu2 tsp...
by Mike Egrie | May 12, 2020
Apple-Celery ShakeIngredients1 medium Organic Piñata Apple, peeled, cored, and cut into ½-inch pieces1 medium celery rib, including leaves, peeled and cut into ½-inch pieces¼ cup low fat milk¼ vanilla extract1 pinch almond extract1 pinch ground nutmeg2 cups...
by Mike Egrie | May 12, 2020
Kale ChipsIngredients2 bunches of kale, washed and thick stems removed1 tbsp apple cider vinegar1 tbsp extra virgin olive oilsea salt to taste or sprinkle with Parmesan cheeseDirectionsPreheat oven to 350 degrees. Chop kale into chip size pieces and place into a large...
by Mike Egrie | May 12, 2020
Smashed Avocado, Feta & Pomegranate CrostiniIngredients4 (½-inch-thick) slices French baguette1 tbsp olive oil, divided2 mini avocados, peeled and pitted3 tbsp reduced fat crumbled feta cheese, divided1 tbsp lemon juice2 tbsp pomegranate seeds1 tbsp coarsely...
by Mike Egrie | May 12, 2020
Banana Cherry SmoothieIngredients1 cup organic cherries2 medium bananas8 oz plain yogurt1 tbsp honeyDirectionsRinse cherries and drain on paper towels. Remove seeds, then spread on a baking tray. Peel the bananas, slice thickly and add to the baking tray. Put in...
