Chocolate Peanut Butter Banana

Ingredients

• 1 Cup Almond Milk
• 1 Banana
• 1 Tbsp Natural Peanut Butter
• 1 Tbsp Natural Cocoa Powder
• 1 Tsp Vanilla
• 1 Tsp Stevia
• 1 Tsp Cinnamon
• 1 Scoop Natural Protein Powder
• Handful of Ice Cubes if desired

    Directions

       Combine ingredients in a blender.

       Blend until smooth. Serve chilled.

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Fig-Pecan Macaroons

Note: 

Be sure to remove and discard the hard stems of the figs before chopping them.

Ingredients

• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 teaspoons grated lemon rind
• 1/4 teaspoon cream of tartar
• Dash of salt
• 2 large egg whites $
• 1 3/4 cups powdered sugar, divided
• 3/4 cup finely chopped dried Black Mission figs

Directions

1. Preheat oven to 300°.
2. Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
4. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.

Source: http://www.myrecipes.com/recipe/fig-pecan-macaroons-10000001860059/ 

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Caramel Apple Oatmeal Cookies

Ingredients

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1 1/2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar $
• 3/4 cup packed brown sugar
• 6 tablespoons unsalted butter, softened $
• 2 teaspoons vanilla extract
• 1 large egg $
• 3/4 cup finely chopped dried apple slices
• 3/4 cup caramel bits or 16 small soft caramel candies, chopped

Directions

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next         4 ingredients (through salt) in a bowl; stir well.

3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.

4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.

Source:http://www.myrecipes.com/recipe/caramel-apple-oatmeal-cookies-10000001964002/

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Steamed Mussels in Tomato Broth

Tip: 

• To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the "beard" from each one.

Discard any mussels with broken shells or any that do not close when tapped. 

Ingredients

• 1 teaspoon extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 6 ripe plum tomatoes, cored and coarsely chopped
• 1 cup dry white wine
• 3 pounds mussels, scrubbed and debearded (see Tip)
• 2 teaspoons chopped fresh parsley

Preparation

1. Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
2. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. 
3.  Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.

  

Nutrition

Per serving: 

  Calories     267;                Fat   6 g ( 1 g sat , 1 g mono );           Cholesterol 64 mg; 

  Carbohydrates 2 g;          Sugar 0 g;                                           Protein 28 g;

  Fiber 1 g;                          Sodium 427 mg;                                 Potassium 587 mg.

Nutrition Bonus: 

  Selenium (146% daily value),                   Vitamin C (50% dv),

  Iron (45% dv),                                           Potassium (17% dv).

Source:http://www.eatingwell.com/recipes/steamed_mussels_in_tomato_broth.html

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