Green Morning Boost Smoothie

Makes 2 large smoothies, 150 cal each


Ingredients
• ½ cup plain low-fat yogurt
• ¼ cup skim milk
• ¼ cup orange juice
• 1 medium ripe banana
• ½ cup frozen berries of choice
• ½ carrot
• 1 cup packed fresh spinach
• 1 tsp cinnamon
• ½ tsp vanilla

Berry Smoothies

Make 2 large smoothies, 150 cal each


Recipe 1: berry smoothie
• ½ cup plain low-fat yogurt
• ½ cup skim milk
• 2 cups frozen mixed berries of choice
• ½ tsp vanilla


Recipe 2: strawberry-banana smoothie
• ½ cup plain low-fat yogurt
• ¼ cup skim milk
• ¼ cup orange juice
• 1 medium ripe banana
• ½ cup strawberries
• ½ tsp vanilla

Mango or Banana Lassi

These are so simple and soooooo good! Makes 1 serving, 150 cal.


Ingredients
• 1 medium ripe banana or 1/2 ripe mango
• 2/3 cup plain low-fat yogurt
• Optional (I omit)– 1-2 tsp honey

Directions:

Combine everything in a blender and serve. I let mine chill in the fridge for 30 minutes-1 hour before serving, but you can serve immediately.

Chocolate chip cookies

Makes 25 medium-sized cookies = 150 cal, 2.1 g saturated fat, 5.6 g refined sugar

Ingredients
• 1 ¼ cup whole wheat flour
• 1 cup all purpose flour
• ¼ cup olive oil
• 2 tbsp butter
• ¾ cup honey
• 2 tbsp granulated sugar
• 2 tbsp packed brown sugar
• 1 ½ tsp vanilla
• 2 large eggs
• 1/3 tsp salt
• 1 tsp baking soda
• 3/4 cup semi-sweet chocolate chips


Directions:

With a hand mixer, beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and honey and beat until incorporated. Scrape down the sides of the bowl as needed. Add the olive oil and stir by hand.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat just until incorporated, adding the chocolate chips about half way through and mixing them in by hand. If you like flat, chewy cookies bake right away, but if you like firmer more cakey cookies, cover and refrigerate about 30 minutes before baking.
Bake at 375F for 7-10 minutes.