Sharon’s Favorite Smoothie

I have this smoothie in the morning for breakfast, sometimes after a workout or between meals for a snack.

6-8 oz. water                                                                                                           6-8 frozen organic strawberries                                                                                 1 cap full flaxseed oil                                                                                                  1 scoop EAS vanilla whey protein                                                                             1-2 capsules green tea extract (break open capsules and discard shell)

Place all ingredients in a blender and chop/grind from several seconds until consistency is like a milk shake.  Add more or less water for right consistency. Pour in a large cup and drink up!

Nuts n Berries Dinner Salad

In a medium-large bowl, toss baby spinach and a spring mix of various lettuces.  Sprinkle these items on top:

Sliced fresh strawberries                                                                                            Fresh blueberries                                                                                                      Fresh raspberries or blackberries                                                                                                        Sliced or diced raw, unsalted almonds or walnuts                                               Raw, unsalted peanuts                                                                                              Grilled chicken breast or salmon

Add just a touch of low calorie Raspberry Vinaigrette salad dressing.  WOW!  This is beyond yummy!

Rosemary Mustard Lamb Chops

Throw these lamb chops on the grill along with all the seasonings and enjoy the delicious aroma that fills the air. Serve this dish with a high-quality, low-fat carb like broccoli.

Serves 4

2 clove garlic, minced
1/4 cup olive oil
1/2 cup coarse ground prepared mustard
3 tablespoon fresh rosemary leaves, chopped
1 medium lemon, juiced
3 large red or yellow bell peppers, seeded
2 pounds lamb chops, trimmed of all fat

Combine the garlic, oil, mustard, rosemary and lemon juice in a medium-size bowl. Mix with the lamb chops in a zip lock or in the bowl. Marinate for at least 2 hours or overnight in refrigerator. Cut the peppers into 1-inch strips for the grill. Preheat grill to medium-high heat. Remove the lamb from the marinade to a plate, reserving the marinade. Grill the lamb and the peppers about 6 minutes per side until the lamb reached desired doneness and the peppers are just tender and somewhat charred.

Caribbean Chicken Grill

Want to feel like you're on a Caribbean vacation? Create this dish that's full of protein and has a tasty Caribbean marinade for the chicken. Serve it with brown rice or grilled vegetables.

Serves 4

Marinade:

1 bunch (1.5 cups) scallions, chopped
1 teaspoon thyme
1 medium jalapeno peppers, seeded, chopped
2 cloves garlic, peeled, chopped
1/2 cup brown sugar
2 tablespoons olive oil
1/2 cup soy sauce
1 teaspoon ground allspice

32-ounces boneless, skinless chicken breasts

Puree the scallions, thyme, jalapeno and garlic in a food processor. Add the sugar, olive oil, soy sauce and allspice. Process to mix well. Using a mallet or the bottom of a heavy sauce pan, slightly flatten the thicker end of the chicken breast until the fillet is even in thickness. Combine the chicken and marinade in a Ziploc bag or a medium-size mixing bowl. Cover and refrigerate for at least 3 hours or overnight. Preheat grill to medium high heat and cook the chicken for 5 to 6 minutes on each side until meat is no longer pink inside. Baste with some of the marinade during grilling. Serve with lemon or lime wedges and sprinkle with additional chopped scallion.

Pot Roast With Red Wine and Mushrooms

Ingredients:

• 1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
• 3 tablespoons wheat flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 medium onion, halved, thinly sliced
• 1 rib celery, thinly sliced
• 8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
• 4 cloves garlic, smashed and minced
• 1/2 teaspoon dried marjoram or thyme
• 1 small bay leaf
• 1 cup chicken broth
• 1 cup dry red wine, such as pinot noir/burgundy or cabernet
• 1 can (28 ounces) crushed tomatoes

Preparation: