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Calci-Yum Smoothie
1 cup organic, calcium-fortified orange juice
1 cup organic soy or almond milk
1 banana, frozen
How-to:
Blend all ingredients in a blender for 60 seconds and enjoy.
Sinful Scrambled Eggs (yes, they're worth it)
6 eggs
1 1/2 cups heavy cream
Salt and pepper to taste
Poached Eggs in Tomato Sauce
2 cups leftover tomato sauceHow-to:
Bring the tomato sauce to a simmer in a frying pan. Crack the eggs individually in a bowl and add one at a time to the sauce (this avoids getting shells in the dish). Sprinkle with grated cheese. Cook until set.
Good-Enough-for-Dinner Omelette
2 tablespoons olive oil
1 bunch asparagus, tops only
2 medium zucchini, thinly sliced
1 onion, thinly sliced into crescents
10 egg whites
2 whole eggs
1/2 cup milk
1/4 cup grated cheese
Salt and pepper to taste
How-to:
In a nonstick skillet, heat the olive oil. Sauté vegetables until soft, about 8 minutes. Meanwhile, in a large bowl, beat the eggs, milk, grated cheese, and salt and pepper until well blended. When vegetables are done, add them to the bowl and then pour the entire contents into the frying pan. Move the mixture around with a spatula until it’s done.
Pineapple Quinoa
Quinoa
Pineapple juice
Chopped pineapple
Chopped, roasted cashews
How-to:
Cook quinoa according to package directions, but instead of water, use pineapple juice.
To serve, garnish with chopped pineapple and chopped, roasted cashews.
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