- Place avocado, cucumber, yogurt, lime juice, garlic, coconut oil, cilantro and salt in food processor. Pulse until puréed smooth. Add salt to taste.
- Hint: If puréed soup seems too thick, add a little water to the food processor until the consistency is soup-like.
- When ready to serve, top with Carrington Farms Crounons*.
*Also try Carrington Farms Crounons in your favorite salad!
This smoothie packs a high protein, high calcium, fiber-rich punch with plenty of important nutrients like potassium and omega 3s. It’s a delicious way to start your day!
Purée ingredients in a blender until smooth and creamy.
Makes 2 servings
Hello, March!! What an exciting time of year. Spring is almost here, the birds are migrating back from their winter hiatus, flowers are starting to bloom, it’s National Nutrition Month, and, of course, who could forget that St. Patty’s Day is right around the corner.
March is also a good time to focus in again on your health. That’s why I reach for my favorite green smoothie. It’s chock full of fruits and vegetables (notice I make the smoothie with the skin on both the cucumber and pear to get the most fiber and nutrients out of them), with a bit of creaminess from the almond milk and some nuttiness from the seeds. All in all, it creates a drink that’s high in nutrients, fiber, calcium, and omega 3s!!
Easy to make, delicious to drink, and good for your body!!
Remember: Go green, go healthy!!
- 1 cup chopped honeydew
- 1/4 cup fresh mint leaves
- 1 cup spinach
- 1 cut up ripe pear (skin on)
- 1 cut up kiwi
- 1 cup chopped cucumber (skin on)
- 1 tablespoon honey
- 2 tablespoons Carrington Farm’ Milled Flax Seed
- 1 cup vanilla almond milk
Place in blender. Make sure all the chunks and skin from vegetables is puréed completely.
Drink to your health!!
- 1 cup spinach
- 1 cup basil
- 1/2 cup pine nuts
- 3 tsp or cloves of garlic
- 1/2 cup Romano cheese
- 1/4 cup Carrington Farms MCT oil
- 1/4 cup olive oil
- Put spinach, basil and pine nuts in a food processor. Pulse several times.
- Add garlic and cheese to the food processor and pulse again several times. Using a rubber spatula, clear the sides of the food processor.
- Combine the MCT and olive oils into a measuring cup and pour slowly into the food
- processor, continuing to pulse until all the oil is added. Scrape down the sides of the food processor.
- Add salt and pepper to taste
Serving suggestion: Using chickpea pasta, add broccoli, cauliflower and diced plum tomatoes, along with pesto to make a delicious and nutritious pasta salad.
A yummy gut-healthy breakfast recipe
- 1 large ripe banana
- 1 extra large egg
- 1 egg white
- 1/2 cup fresh blueberries
- Honey (drizzle)
- 1 tsp vanilla
- Cinnamon (dash)
- 1 scoop Carrington Farms Organic Coconut Protein Blend
- Carrington Farms Coconut Oil Cooking Spray
In medium sized mixing bowl, mash banana with a fork until smooth. Add tsp of vanilla, drizzle of honey, dash of cinnamon and a scoop of coconut protein powder. Mix together. Add in the egg and egg white and continue to mix until all ingredients are blended smoothly together. Add blueberries.
Spray a skillet with coconut oil cooking spray. Heat skillet. Add a tablespoon at a time to the mixture to make silver dollar sized pancakes. Cook until well done on bottom and flip over until both sides are well done. Let cool for a few minutes.
Enjoy a healthy breakfast item!
Grilled Chicken with Watermelon Salsa and Quinoa
1/2 cup sliced almonds
1 cup quinoa
2 cups vegetable broth
1/2 Jalapeño chopped no seeds
1 pound watermelon chunks
1.75 package of mint finely chopped
Carrington Farms coconut oil
1 pound of chicken breasts
In a medium pot, toast sliced almonds over medium heat until golden being careful not to burn.
Add 1 cup of quinoa until toasted.
Add 2 cups of vegetable broth, bay leaf and cinnamon to taste. Bring to a boil, covered, then reduce the heat to simmer for about 20 minutes or until liquid evaporates.
Remove from heat and let it sit an additional 5 minutes. Fluff and enjoy.
While quinoa is cooking, cut lime in half. In a large pan, add a drizzle of Carrington Farms coconut oil and add chicken breasts. Squeeze lime on top of breasts, cook on medium heat until halfway cooked through. Flip breasts over and squeeze rest of lime on top. Cook until chicken is cooked through.
Add watermelon chunks to large bowl, add 1/4 vidalia onions, the juice of 1 lime, finely chopped mint, jalapeño and drizzle of carrington farms coconut oil.
Deborah Orlick Levy features healthy options to make those March Madness parties a touch more nutritious. Deborah states that since “summer bodies are made in the months before summer” it is important to stay on track throughout the year, and then discusses healthier options so viewers can “eat without the guilt.”
Click here for a copy of the recipes.
Silicone heart/egg pancake rings
3/4 cup Arrowhead Mills Multigrain Pancake and Waffle Mix
1 Tbsp Carrington Farms unflavored coconut cooking oil
3/4 cup skim milk
1 cup sliced strawberries or raspberries (or more if you prefer)
Using a whisk, stir ingredients until smooth with no lumps. Spray silicone rings with non-stick spray (preferably Carrington Farms Coconut Oil Cooking Spray) placing them lip side down on pre-heated, lightly oiled pan.
Spoon 2 tablespoons of batter into each heart shaped mold. Cook until set. Remove the ring. Flip pancake to the other side until cooked through.
Place strawberries and raspberries on top of pancakes.
1 container plain nonfat Greek yogurt
2 Tbsp Carrington Farms Flax/Chia blend
1 Tbsp all-fruit raspberry preserves (Polaner works well)
2 Tbsp almond milk creamer (unflavored or vanilla)
1 cup chopped strawberries
Set strawberries aside. Mix other ingredients together. Let mixture chill in refrigerator for 2 hours. Layer strawberries and pudding in a small glass.