Pretty in Pink Pick-Me-Up

I put this together after our morning run... it is a perfect after-workout snack... hydration, protein, and some natural sugar.  And very pretty, too.

Pretty in Pink Pick-Me-Up
Makes 1 serving

• 1/2 medium banana
• 4 medium strawberries
• 1/2 cup vanilla unsweetened Almond Breeze
• 1/2 pkt Splenda (optional)

1. Cut up fruit and put into a tall container.
2. Add the milk and sweetener, if using.
3. Whizz with immersion blender till smooth.
4. Pour into drinking glass and serve.

Per serving.
Weight Watchers P+ = 2.
Calories 89; Protein 1g; Carbohydrate 18g; Fat 2g; Fibre 3g

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Creamy and Cold Cucumber and Avocado Soup

Some time ago, a friend directed me to Gwyneth Paltrow's blog GOOP.  I found this Cucumber and Avocado Soup there.  I love it.  It is very rich, very tangy, very creamy... much like a smoothie, but I do eat it from a bowl, with a spoon, savoring every mouthful.  It makes a lovely first course for lunch or a summer dinner.

If I don't happen to have fresh limes on hand, I use about 1 ounce of bottled juice and omit the zest.  It is almost as tasty.

And, if you use a long English cucumber, you don't need to peel or seed it. 

Cucumber and Avocado Soup
Makes 2 servings

• 1 medium lime
• approximately 1 cup cucumber, peeled and seeded, roughly chopped
• 1 medium avocado, peeled and roughly chopped
• Dash of salt

1. Remove the zest from the lime and set aside.
2. Blend lime juice, cucumber, and avocado together until totally creamy and smooth.
3. Place in bowl and sprinkle with lime zest and salt.

Per serving. 

Weight Watchers P+ = 3. 
Calories 117; Protein 2g; Carbohydrate 10g; Fat 9g; Fibre 4g.

A few simple ingredients... 

Become a creamy, delicious first course... all blended together with zest on top.



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Jewels in the Vegetable Crown

Grilled vegetables turn any meal into a feast.  Almost any kind of vegetable that you cook can be grilled on a barbecue.  Some take longer than others so it is best to combine like textures where possible.

This recipe is very simple, using only red, green, yellow and orange bell peppers, along with sweet white onions and olive oil.

Grilled Bell Peppers with Onions
Makes 2 servings

• 1 small pepper of each of the 4 colors
• 1/4 large white onion, sliced into rings
• non-stick spray
• 1-1/2 to 2 tsp olive oil
• dashes of salt, pepper, dried oregano

1. Clean the peppers and cut into chunks.
2. Slice the onion into rings about 1/4 inch thick.
3. Cover grill pan with foil and coat with non-stick spray.
4. Place the veggies on the grill pan and spray the tops with olive oil.
5. Sprinkle salt, pepper, and dried orgeno on the top.
6. Preheat the barbecue, then place the panful of veggies on the heat.  Close the lid and cook for about 10 to 12 minutes on low to medium-low heat.
7. Lift the lid and turn the veggies over on the pan, with a pair of tongs.  Close the lid and cook another 8 to 10 minutes.
8. Turn off the heat and leave for about 5 minutes.
9. Remove cooked veggies from the pan and plate them alongside your entree.

Per serving.
Weight Watchers P+ = 1.
Calories 119; Protein 3g; Carbohydrate 19g; Fat 5g; Fibre 4g.

Prepare the vegetables, place on a grill pan, spritz with oil and season.

Cook on the barbecue approximately 20 minutes.

Allow to cool slightly before removing from pan.

Dressing up a serving of rotini with sundried tomato pesto and parmesan cheese.

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