Easy Healthy Recipes

Chef and Cookbook author, Robin Asbell stopped by to help you eat healthier in the new year.

Tropical Green Smoothie Bowl
Serves 2

1/2 cup yogurt or coconut milk
1 cup frozen papaya cubes
1 cup frozen pineapple cubes
1 frozen banana
1 chunk fresh turmeric or 1/2 teaspoon ground turmeric
1 chunk fresh ginger
1/4 teaspoon black pepper
2 cups fresh spinach

TOPPINGS: sliced kiwi, raspberries, granola, pistachios

For the thickest smoothie bowl, leave the frozen ingredients in the freezer until you are ready to blend, and slice and have your toppings ready. Have two low bowls ready, chilled if possible.

Place the smoothie ingredients in the blender in order, secure the lid and use the tamper to press the ingredients into the blades as you increase the speed to high. It will be very thick and it may take a couple of minutes to get it all blended.

Spread the puree in two bowls and arrange toppings over the smoothie.


Peanut Butter and Chocolate Smoothies
Makes 4 servings

3 cups plain soymilk
2 cups vanilla soy yogurt
1 cup natural peanut butter
2 medium frozen bananas
2 tbsp cocoa
4 cups packed baby spinach
2 tbsp nutritional yeast
2 cups ice cubes

1.In blender, in batches as necessary, filling jug no more than two-thirds full, combine soymilk, yogurt, peanut butter, bananas, cocoa and spinach, and blend to your desired consistency, scraping down the sides of the container as needed. Serve immediately.

Cottage Cheese Breakfast Bowl
Serves 2

1 cup cottage cheese
1 medium banana, sliced
1 cup fresh raspberries
1/2 cup fresh blackberries
1 honeycrisp apple, sliced
1/2 cup granola
2 tablespoons chia seeds
sour cherry or maple syrup
cinnamon, for sprinkling

spread half a cup of cottage cheese in each of two wide, low bowls. Arrange the toppings on top and drizzle with syrup, sprinkle with cinnamon.


Pink Smoothie Overnight Oats


1 cup rolled oats
1/2 cup plain non-dairy yogurt
1/2 cup almond milk
1 scoop pea protein powder
2 cups raspberries, divided
1/2 teaspoon vanilla
1/2 cup slivered almonds, toasted
red grapes


Measure the oats into a 4 cup storage container. In a blender or food processor, place the yogurt, milk, protein powder, half of the raspberries, and vanilla. Blend until very smooth.

Pour over the oats and stir. Cover the container and refrigerate for at least 3 hours, or up to 4 days.

For a bowl, spread 1 cup of oat mixture in a low bowl. Arrange the remaining berries on top of the oats, sprinkle with almonds. Drizzle with maple syrup or other sweetener, if desired.

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