Blog Archives - 2 Your Health

Blueberry Granola Greek Yogurt Breakfast Bowl.

29/11/2019

INGREDIENTSBLUEBERRY MUFFIN GRANOLA

3 cups rolled oats use gluten free if needed
1/2 cup raw almond roughly chopped
1/2 cup raw pepitas
1/3 cup coconut oil melted
1/3 cup maple syrup or honey
1 teaspoon vanilla
2 very ripe banana finely mashed
zest of 1 lemon
1-2 cups fresh blueberries

FOR THE GREEK YOGURT BOWLS

plain Greek yogurt
fresh fruit (I like fresh berries bananas, passion fruit, pineapple + mango)
sliced avocado optional
nuts + seeds (I like hemp seeds chia seeds, bee pollen, almonds + pistachios)
honey or maple for drizzling
edible flowers optional

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
To the baking sheet, add the oats, almond and pepitas. In a small sauce pan melt together the coconut oil and maple (or honey). Once melted stir in the vanilla, mashed banana and lemon zest. Remove from the heat and pour the mixture over the oat mix, toss well and sprinkle with salt. Stir in the blueberries.
Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the oats smell toasted and are golden brown. Allow the granola to cool completely. Store in an airtight container for up to one week.

FOR THE BOWLS

Spoon a little yogurt into a bowl. Top with granola, fresh fruit, avocado, seeds + nuts. Drizzle with honey or maple and garnish with edible flowers if desired. EAT.

Curried Shrimp Lettuce Wraps

29/11/2019

Ingredients

8 Boston lettuce leaves
1 tablespoon canola oil
1 pound small peeled and deveined raw shrimp (31-40 per pound)
¼ teaspoon salt
5 tablespoons full-fat plain Greek yogurt

1 tablespoon rice vinegar
1½ teaspoons curry powder
1 cup julienned red bell pepper
1 cup julienned snow peas
¼ cup finely chopped fresh basil

Directions

Wash and dry lettuce leaves well.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, season with salt and cook, stirring often, until just cooked through, 4 to 6 minutes.
Meanwhile, whisk yogurt, vinegar and curry powder in a small bowl.
Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the lettuce leaves, topped with bell pepper, snow peas and basil.

Crunchy Tuna Salad

29/11/2019

Dressing

¼ cup nonfat plain Greek yogurt
¼ cup low-fat mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon lemon juice
1 teaspoon chopped fresh dill or ¼ teaspoon dried
¼ teaspoon kosher salt
Ground pepper to taste

Salad

2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)
1 small carrot, diced small
2 stalks celery, diced small
¼ cup coarsely chopped celery leaves or parsley
¼ cup shredded radishes
¼ cup diced yellow bell pepper
2 tablespoons minced red onion
1 scallion, thinly sliced
8 large Bibb lettuce leaves

Directions

To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.