Serves 2 12 oz. fresh sea scallops 1 can (15-oz.) unflavored pumpkin puree 2 tbsp. hazelnuts, roughly chopped 8 to
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1 large egg ½ cup granulated sugar ⅔ cup rolled oats 3 ½ tablespoons unsweetened coconut flakes, crushed 2 tablespoons
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1 lb Brussels sprouts 1 tbsp Olive oil 1 tsp Garlic powder 1/3 cup Parmesan cheese (finely shredded; optional, plus
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2 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon sugar 1/4 teaspoon dried oregano 1/4 teaspoon salt 1
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¼ cup lime juice (about 2 limes) 1-2 tablespoons chopped chipotles in adobo sauce 1 tablespoon honey 2 cloves garlic ½ teaspoon salt 1 small head cauliflower, cut into bite-size
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A healthy breakfast and a full day of fruit. 1 cup non-fat milk 1/2 cup blueberries, fresh or frozen 1/2
Read more →Number of Servings: 2 Ingredients 2 cups romaine lettuce hearts, chopped 1 avocado, chopped 1 medium tomato, chopped ½ cup
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Serves: 4 1 cup steel-cut oats, rinsed and drained 1 cup water 1 tsp. salt, divided 2/3 cup walnuts, coarsely
Read more →Number of Servings: 4 Ingredients 4 4-ounce portions boneless fish filet 2 tsp lime juice 1/2 sp. ground cumin nonstick
Read more →¼ cup thinly sliced red onion ½ pound ripe peaches, pitted and cut into wedges ¼ pound tomato wedges ¼
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