Superfood Smoothie Recipe - Blueberry Smoothie
This delicious blueberry smoothie is a great way to start your day with foods from the superfood list. Sweet and tangy, blueberries contain anti-inflammatory ingredients, plus Vitamin K and Folate, Vitamin C, Vitamin A, potassium, calcium and magnesium. This Superfood Smoothie is a meal in a glass.
Ingredients
1 frozen banana, thawed for 10 to 15 minutes
½ c low fat vanilla soy milk or use low fat milk
1 c vanilla fat-free yogurt
1 ½ tsp flax seed meal
1 ½ tsp honey
2/3 c fresh or frozen blueberries
The Apollo Personal Size Blender
Directions for Smoothie
Using your blender, add banana, yogurt, flax seed meal, soy milk and honey. Blend these ingredients on low until smooth.
Add blueberries and then continue blending.
Once banana and blueberries are fully chopped, increase speed to medium.
Continue blending until you reach the consistency you want.
Makes 2 Servings of Superfood Smoothie
Nutritional Information per Serving
Calories 244
Fat 3g
Sodium 94mg
Carbohydrates 48.3g
Fiber 4.5g
Protein 9.4g
Easy Low Fat Blueberry Pancake Recipe
With this easy low fat version of the traditional blueberry pancake recipe lets you enjoy a delicious breakfast and lose weight too. Our blueberry pancake recipe gives you the added nutrition of whole grain fiber, which fills you up and keeps you from getting hungry. Superfood blueberries are packed with vitamins and antioxidants, and oats add fiber, protein and other healthy nutrients.
Ingredients for low fat blueberry pancakes
¼ c whole wheat flour
¼ c all-purpose flour
¼ c rolled oats
¼ c cornmeal
1 tbs honey
½ tsp salt
½ tsp baking powder
½ tsp baking powder
½ tsp ground cinnamon
2 egg whites
2 tbs plain nonfat yogurt
2 tbs skim milk
2 tbs water
¾ c blueberries
Directions
Preheat oven 200 F. degrees for keeping the pancakes warm while you finish cooking.
In a medium mixing bowl, blend the wheat and all-purpose flours and mix in oats, cornmeal, honey, baking powder, baking soda, salt and cinnamon.
In a separate mixing bowl whisk together eggs, yogurt, milk and water. Carefully fold in blueberries.
Slowly add wet ingredients to the dry ingredients and mix gently, just moistened.
Pour batter into skillet, using about 1/3 c of batter for each blueberry pancake. Brown on both sides and make sure middle is cooked before taking from heat.
Rachael Ray 10-in. Stainless Steel Nonstick Skillet, Stainless Steel
If your blueberry pancake browns too quickly before center is done, turn heat down.
As you cook each pancake, put it into to a baking dish, cover with foil and place in warmed oven until ready to serve.
Instead of sugary syrup, try topping these blueberry pancakes with sugar-free syrup or blueberry low-fat or fat free yogurt, then top with a few extra fresh or frozen blueberries.
Makes 4 Servings
Nutrition per Serving
Calories 134
Fat 0.7g
Sodium 547mg
Carbohydrates 24.5g
Fiber 3.25g
Protein 6g
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Cinnamon-Almond Fruit Salad Recipe
Ingredients:
3 cups strawberry halves
2 cups blueberries
2 bananas, sliced
2 cups seedless grapes (red or green)
8 ounce container vanilla yogurt (any brand or type)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup toasted almonds (sliced, slivered, or chopped)*
Directions
Gently toss strawberries, blueberries, bananas and grapes in a large mixing bowl. Divide fruit into 8 individual salad bowls.
Mix yogurt, cinnamon, and vanilla extract together in a 4-cup measure and stir to blend well.
Drizzle the yogurt mixture evenly over each fruit salad serving and sprinkle with a tablespoon of toasted almonds.
Your Cinnamon-Almond Fruit Salad is ready to serve.
If you’re toasting your own almonds, place them in single layer in a nonstick frying pan and lightly brown over medium heat, stirring frequently. Let cool before using.
Makes 8 servings
Nutritional Information per Serving
Calories 153
Protein 4g
Carbs 28 g
Fat 4g
Fiber 3.3g
Sodium 23 mg
Calories from fat: 23%.
