Green smoothies

2 c Frozen Kale, spinach, chard mix
2 T flaxseed
1 c Almond milk
1.5 c cold water
1 frozen banana
Handful frozen blueberries

Place green leafy mix in blender. Add flaxseed, almond milk and water. Blend until  liquified. Add banana and blueberries. Blend on high until liquified.

Makes about 3 cups




Handful frozen broccoli
1 c almond milk
1.5 c cold water
1 peeled carrot
1.5 frozen bananas
Handful frozen cherries

Place broccoli, almond milk and water in blender. Mix until liquified. Add carrot, bananas and cherries. Blend until liquified.

Makes about 3 cups

Strawberry Trifle

Strawberry Trifle

from Michelle Ottley

by Aunt Linda at http://www.trainermomma.com/2010/04/strawberry-trifle/

1 angel food cake

2 lbs strawberries

1 large pkg. vanilla instant pudding, sugar-free

skim milk

1 tsp almond extract

1 (8 oz) tub whipped topping, lite or sugar-free

1 Tb almond slices

Mini chocolate chips (optional)

Tear angel food cake into pieces about 2x2inches.  Slice strawberries.  Prepare vanilla pudding using skim milk according to directions on box.  Fold in almond extract and whipped topping.  Using a trifle bowl or any clear glass bowl, layer 1/4 of almond cream mixture, 1/3 of angel food cake, and 1/3 strawberries.  Continue the layers ending with the almond cream mixture.  Top with sliced almonds.  

Top each serving with chocolate chips, if desired.

For 16 servings, it runs at 135 calories per serving (sans chocolate chips). 

Hummus

from Chantel Ash

15 oz. chickpeas (fresh or canned)
1/4 c. lemon juice
1/4 c. tahini
1 tsp chopped garlic
2 TBSP olive oil
1/2 to 1 tsp salt
1/2 tsp cumin
1/2 tsp smoked paprika

In a food processor mix tahini and lemon juice for 2 min. (scraping the bowl) then add oil and spices. Blend then add chickpeas.  Blend until smooth.  Top with paprika.  (I add a few dashes of Frank's Red Hot or Tabasco for spice.)