42nd Recipe Street

5 oz Mango
4 oz Peaches
6 oz Strawberries
4 oz Unsweetened Vanilla Almond Milk
4 oz Water

Combine in a blender until desired consistency is reached.

5 oz Mango
6 1/2 oz Pineapple
4 oz Unsweetened Vanilla Almond Milk
1 oz Spinach
4 oz Water

Combine all in blender until desired consistency is reached.

3/4 Banana
6 oz Blueberries
1 oz Spinach
4 oz Unsweetened Vanilla Almond Milk
2 oz Water
Juice from 1/2 Lemon (about .5 oz), Optional

Combine all in blender until desired consistency is reached.

Nutrition Information
Banana - 79
Spinach - 7
Almond Milk - 15
Blueberries - 97
Lemon Juice - 4
Total Calories: 201

1/2 Banana
7 oz Almond Milk
6 oz Frozen Sweet Dark Cherries
1 oz Spinach
1 T Unsweetened Cocoa Powder

Combine all in blender until desired consistency is reached.

Nutrition Information
Banana - 53
Almond Milk - 26
Cherries - 109
Spinach - 7
Cocoa Powder - 10
Total Calories: 205

3/4 Banana
6 oz Strawberries
1/2 Grapefruit
1/2 oz Kale
4 oz Unsweetened Vanilla Almond Milk
4 oz Water

3 Cloves Garlic
2 lbs 96/4 Ground Beef
1 (28 oz) PKG Strained Tomatoes OR
3 lbs Fresh Tomatoes, Pureed
1 t Salt
1/2 t Dried Oregano
1/2 t Red Pepper Flakes
1/4 t Dried Basil
1/3 t Dried Parsley
Pasta and Parmesan Cheese

Cook ground beef with garlic. Add remaining items and simmer for 10 minutes. Serve over pasta and top with cheese if desired.

Nutrition Information
Garlic - 13
Ground Beef - 1040
Strained Tomatoes - 192
Total Calories: 1245

1 T (.5 oz) Olive Oil
3 Cloves Garlic, Minced
1 (28 oz) PKG Strained Tomatoes OR
3 lbs Fresh Tomatoes, Pureed
1/2 t Salt
1/2 t Dried Oregano
1/4 t Dried Basil
1/4 t Dried Parsley
1/4 t Red Pepper Flakes
2 lbs (32 oz) Boneless Skinless Chicken Breast, Cut into Bite Size Pieces
Pasta and Parmesan Cheese

Heat a large pan over medium heat. Add garlic and saute until golden. Add strained tomatoes or pureed fresh tomatoes. Add salt, oregano, basil, parsley, and red pepper flakes. Mix well. Add in raw chicken. Mix well. Cover and simmer at least until the chicken is done. The longer you simmer it, the better it gets. Serve over pasta and sprinkle with Parmesan cheese if desired.

Nutrition Information
Oil - 120
Garlic - 13
Strained Tomatoes - 192
2 lbs Chicken - 1089
Total Calories: 1414

Source: http://www.foodnetwork.com/recipes/bobby-deen/avocado-cream-sauce-recipe-1971758

1 Medium Avocado
2 oz Plain Non-Fat Greek Yogurt
Kosher Salt, to taste
Lime Juice, to taste

Cut avocado in half. Remove pit and scoop out the meat. Mash with a fork. Stir in yogurt, salt, and lime juice.

Goes great with spicy baked chicken burrito/wraps as well as tacos.

Source: https://www.youtube.com/watch?v=U_DNie0Vkik

2 Tuna Steaks
1 T (.5 oz) Canola Oil
Kosher Salt, to taste
Black Pepper, to taste
Dried Rosemary, to taste

Place tuna steaks on a plate. Drizzle with oil and coat both sides well. Season one side of tuna steak with salt, pepper, and rosemary.

Preheat pan over medium high heat. Place seasoned side down in pan. Season other side. Cover with lid and cook until nearly done. Flip and finish cooking. Let rest a few minutes before eating.

Source: https://books.google.com/books?id=bUpHAwAAQBAJ, page 197

1 C Water
1 Medium Banana, Peeled, Quartered, and Frozen
1/2 Orange, Peeled, Broken into Segments, and Frozen
1/2 Apple, Cored and Cut into Wedges
1 Large Handful (1 oz) Fresh Spinach

Combine all in blender until desired consistency is reached.

Calories: 206

Source: http://www.runningwithspoons.com/2016/05/03/banana-oat-breakfast-smoothie/

2 T Rolled Oats (not instant)
3 oz Plain Non-Fat Greek Yogurt
4 oz Unsweetened Vanilla Almond Milk
1 Medium Banana, Peeled Quartered and Frozen
1/2 t Vanilla or Almond Extract

Combine all in blender until desired consistency is reached.

Total Calories: 202

Source: http://allrecipes.com/recipe/189058/super-simple-salmon/

4 (4 oz) Salmon Fillets
1 T (.5 oz) Canola Oil
1 T Garlic Powder
1 T Dried Basil
1/2 t Salt

Place salmon fillets, skin side down on a plate. Drizzle with oil and coat both sides well. Mix together garlic powder, basil, and salt. Sprinkle liberally over just the top of the salmon

Heat a pan over medium high heat for about 5 minutes. Place salmon in pan and cook for 3-4 minutes, skin side down. DO NOT MOVE SALMON. When skin side has browned, flip over seasoned side down. With some tongs, peel the skin off the salmon. Gently rub any gray colored meat off with the tongs since it has a fishy taste. Put remaining seasoning/rub on the now skin-free side.

Turn heat down, cover with lid, and cook salmon until golden brown. Flip and cook an additional 3-4 minutes to brown the other side. Let sit a few minutes before serving.

Note: if you are confused about how to peel off the skin, please have a look at this video.

Source: http://www.healthyseasonalrecipes.com/simple-roasted-parsnips/

1 lb Parsnips
1 T (.5 oz) Canola Oil
1 t Italian Seasoning
1 t Kosher Salt
1/2 t Ground Black Pepper

Wash, tail, and top parsnips. Cut into bite size pieces, keeping them about the same size. Put into a ziplock bag. Add oil, italian seasoning, salt, and pepper. Zip up bag and mix well. Warm pan over medium heat. Add in parsnips and cook until golden and fork tender.

Source: http://www.foodandwine.com/recipes/garlic-mashed-potatoes-chives-and-greek-yogurt

5 lbs Potatoes, skin on
5 T (2.5 oz) Olive Oil
1 Head Garlic, Peeled and Minced
2.5 C (20.75 oz) Plain Non-Fat Greek Yogurt
1 T Kosher Salt
Black Pepper, to Taste

Wash and cube potatoes. Simmer for 25-35 minutes until the potatoes are VERY soft and disintegrating. Drain and set aside.

Saute garlic in olive oil until soft. Add remaining ingredients and mix well. Add potatoes and mash until desired consistency is reached.

Calorie Information
Potatoes - 1746
Olive Oil - 595
Greek Yogurt - 311
Garlic - 22
Yields: 98.75 oz
Cals per oz: 27