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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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
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3 cups fresh sliced peaches 2 tablespoons melted butter 1 tablespoon brown sugar Toss sliced peeled peaches with butter and
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4 6–ounce cartons Yoplait® Light Orange Crème Yogurt 1 cup cottage cheese 16 oz. can mandarin oranges (drained) 1/4 cup
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Salad 6 cups spinach, washed and thoroughly dried 1 1/2 cups sliced strawberries 1 tablespoon sunflower seeds 1 small red
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½ Tbsp. olive oil 1 sweet onion, diced 1 tablespoon minced garlic 1 teaspoon ground ginger 1 head cauliflower, florets
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1/2 teaspoon freshly grated nutmeg pinch ground allspice 2 teaspoons coarse sea salt, divided 2 teaspoons black pepper, divided 1
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