Tropical Green Smoothie
Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)
1 cup fresh baby spinach or baby kale
3/4 cup fairlife 2% Ultra-Filtered Milk
1 ripe banana
2/3 cup fresh or frozen diced pineapple
1 lime, zest only
1 lime, cut into wedges
1 tablespoon virgin coconut oil
3/4 teaspoon pure vanilla extract
1 pinch ground cinnamon
3/4 cup ice (optional)
In blender, blend spinach, milk, banana, pineapple,
lime zest, juice of one lime wedge, coconut oil, vanilla
extract, cinnamon and ice, if desired, until smooth. If
refrigerating prior to serving, omit ice.
Nutritional information per serving: 120 calories;
2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total
carbohydrates; 6 g protein.
Vanilla Almond Crunch Overnight Oats
Vanilla Almond Crunch
Overnight Oats
Prep time: 10 minutes, plus at least
6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)
1 carton (5-6 ounces) non-fat or
low-fat vanilla Greek yogurt
2 teaspoons pure honey
2 teaspoons flax seeds
2 pinches cinnamon
2 pinches kosher salt
4 tablespoons blanched, slivered
or sliced almonds
1 cup rolled oats
1 cup fairlife Fat-Free
Ultra-Filtered Milk
Toppings (optional):
cut berries or citrus
additional yogurt
additional flax seeds
or almonds
Divide yogurt, honey, flax seeds,
cinnamon, kosher salt, almonds, oats
and milk evenly between two 8-10-
ounce glass jars or small glass bowls
with tight-fitting lids.
Securely close or cover containers;
refrigerate at least 6 hours, or up to
48 hours.
When ready to serve, remove lid, stir
and top with berries or citrus, yogurt and
flax seeds or almonds, if desired.
Nutritional information per serving:
380 calories; 9 g total fat; less than 5 mg
cholesterol; 280 mg sodium; 53 g total
carbohydrates; 22 g protein.
Tropical Green Smoothie
Fluffy Scrambled Eggs
Fluffy Scrambled Eggs
WestTexasMoves.com • BigBendRealEstateGuide.com
Prep time: 10 minutes
Servings: 4
6 large eggs
1/3 cup fairlife Whole Ultra-Filtered Milk
1/8 teaspoon kosher salt, plus additional,
to taste, divided
pepper, to taste
In medium bowl, vigorously whisk eggs until about
double in volume and light and lemon-colored,
about 1 minute. Use immersion blender for extra
fluffiness, if desired. Set aside.
In separate bowl, vigorously whisk milk until light
and frothy, about 30 seconds. Gently fold frothy
milk and 1/8 teaspoon kosher salt into fluffy eggs.
Pour egg-milk mixture into lightly greased
skillet over low heat. Let setup 1 minute then use
silicone spatula to gently fold eggs over on top of
themselves. Rest and repeat until cooked through.
Serve with salt and pepper, to taste.
Nutritional information per serving:
120 calories; 8 g total fat; 280 mg cholesterol;
190 mg sodium; 1 g total carbohydrates;
11 g protein.
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