Here are a couple of fun and quick options you can put together at home using a blender or food processor, and pack along with you for the office or on the run wherever your day takes you! These recipes are from the Body Back program food options. Enjoy!
1 cup frozen chopped kale**
1 Tbs ground flaxseed
1/2 cup blueberries or raspberries, or mix
1 cup non-fat milk of choice (cow, soy, rice, almond... the list goes on and on!)
Blend all ingredients until smooth! Lots of kids love these and it will work with a Sili Squeeze, though not with a conventional sippy cup as the pieces clog the valves.
**Kale is on the list of produce you should try to buy organic (the "Dirty Dozen"); if you can't find it, you can substitute spinach or chard. Buy fresh, chop the whole bunch and freeze in 1-cup portions.
Baked Chips and Edamame Dip
Makes 3 servings of 1/3 cup each
1 cup shelled, cooked edamame (thaw if frozen)
1/4 cup cilantro, chopped
1 garlic clove, pressed or minced
1 tsp red chili paste (optional but adds a nice touch)
1 Tbs olive oil
Process in a blender or food processor until smooth. Add salt and pepper to taste.
Baked Tortilla Chips:
Whole grain or low-carb tortilla
Olive oil cooking spray
Preheat oven to 350. Cut tortilla into 6 triangles, place on baking sheet and spray with cooking spray. Bake until brown and crisp, about 12-15 minutes.