Pomegranate Smoothie

Ingredients
1/3 cup silken tofu (about 3 oz)
1 cup frozen mixed berries
1/2 cup pomegranate juice
1 to 2 Tbsp honey
1/4 cup ice cubes

Directions
In a blender combine all ingredients and puree until smooth. Serve immediately.

Tex-Mex Tacos

Ingredients
4 large egg whites
salt and pepper
1 tsp vegetable oil
2 corn tortillas
1/4 cup salsa (homemade or store bought)
1/4 avocado, diced
2 scallions, thinly sliced
2 tsp fresh lime juice
chopped fresh cilantro (optional)

Directions
In a bowl, whisk together egg whites and 2 Tbsp water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a spatula until set, 2-3 minutes.
Wrap stacked tortillas in a damp paper towel and microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado and scallions. Sprinkle with lime juice and if desired, top with cilantro. Fold and serve.

Egg Salad

I had this for lunch today on toast. I love it because it has NO mayonnaise in it. Egg salad is something that is really easily adjustable to your own taste. When I make it for my family and I we have it three different ways for three different people. I think the hardest part is boiling the eggs just right. No one likes that yucky grey ring around the yolk.

Ingredients
5 eggs
2 celery stalks, chopped
Red onion, finely chopped or chives, to taste - I use no more than a tablespoon of chopped onion, you can add more or less to your taste.
2 Tbsp relish
1 Tbsp ranch dressing or sour cream (less if you like a dry egg salad)
2 tsp mustard
Paprika


Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the ranch and mustard and mash with a fork. Don't overdo it because some texture is always nice. Add celery, onion and relish. Serve on toast or have it as a sandwich. Sprinkle paprika over the top when you serve.

White Bean Soup

Ingredients

2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 tsp fresh lemon juice
salt and pepper
2 Tbsp freshly grated Parmesan, for serving

Directions

In a medium saucepan, heat oil over medium. Add scallions, garlic and oregano; cook, stirring frequently, until scallions begin to soften, about three minutes.

Stir in broth and beans; cook until heated through., about 5 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving sprinkle with parmesan cheese. Serves 2

Store in an airtight container in the refrigerator up to 3 days.

Chicken & Veggie Stir Fry for Two

Ingredients

2 Chicken breasts (small)
1 cup chopped asparagus
2 cups sugar snap peas
1 cup chopped bell peppers
1/2 med red onion, chopped
2 cloves of garlic
1 Tbsp soy suace
1 tsp brown sugar
2Tbsp olive oil
1 Tbsp white cooking wine

Directions

Cut chicken breasts into strips and cook in skillet until brown on both sides. Set aside
Combine olive oil, chopped garlic and onion in a large skillet. Cook for about ten minutes on medium heat. Add asparagus and bell pepper. Cook until asparagus is tender. Add peas and chicken, cook for 2 minutes. Add the remaining ingredients. Cover and simmer on low for 10 minutes.

Salt and pepper to taste. Serve with rice.  Serves 2