4 Fine Family Recipes

Peanut Butter-Banana Smoothie

Ingredients

1 c. low-fat vanilla yogurt
2 tsp. honey
1-2 tbsp. peanut butter (to taste)
1½ c. frozen banana
¾ c. ice
Optional: 2 tsp. chocolate superfood powder or Ovaltine

Directions

Place ingredients into a blender in the order listed. Blend until smooth.

Fancy it up: Substitute raw almond butter, sunflower seed butter, or cashew butter for the peanut butter. Add dark chocolate syrup.

Purple Milkshake

Ingredients

1 c. frozen vanilla yogurt
¾–1 c. milk (depending on desired thickness)
1/3 c. frozen blueberries

Directions

Place ingredients in a blender and blend until creamy.

Fancy it up: Add 1 tsp. Madagascar bourbon vanilla extract and top with real whipped cream (1 c. whipping cream whipped with 1 tbsp. sugar and 1 tsp. vanilla in an electric mixer until stiff). To make it healthier, add 1/2 tbsp. Amazing Grass for Kids berry powder.

Baked Chicken Bites

Ingredients

1 c. dry breadcrumbs (Erin uses whole wheat crumbs or leftover bread she processes in her Cuisinart)
½ c. Parmesan cheese, grated
½ tsp. paprika
1 tsp. salt
1 lb. boneless, skinless organic chicken breast
½ c. unsalted organic butter, melted

Directions

Preheat your oven to 350°.

Mix breadcrumbs, Parmesan cheese, paprika, and salt in a mixing bowl. (If you want finer crumbs blend in the food processor.)

Pour melted butter into a separate mixing bowl.

Cut chicken into 1-inch cubes; dip cubes into the melted butter and then into the breadcrumb mix. Repeat until all are breaded.

Place cubes on a parchment paper-lined baking sheet and bake 10 to 12 minutes. 

Fancy it up: Soak chicken cubes in ¼ c. coconut milk (enough to cover the chicken pieces) for at least 3 hours (up to 24 hours) before breading. Substitute barely melted coconut oil for the butter and coconut breadcrumbs for the regular breadcrumbs (use the same recipe but substitute finely grated coconut for the cheese).

Pasta with Broccoli and Spinach

Ingredients

¾ pkg. whole wheat pasta
1 garlic clove
3 c. broccoli florets
1/3 c. extra virgin olive oil
1 tsp. coarse salt
1 c. spinach
¼ c. Parmesan cheese, shredded
¼ c. Parmesan cheese for garnish, grated or shaved

Directions

Cook the pasta according to the package instructions.

Heat a wok or large frying pan over medium-high heat.

Mince garlic and saute with the broccoli in half of the olive oil, until broccoli is cooked but still firm.

Add salt and remove from heat.

In a large mixing bowl, combine pasta, broccoli, spinach, cheese, and remaining oil. Toss to coat.

Drizzle with additional olive oil as desired and top with Parmesan.

Fancy it up: Toss ½ c. cooked shrimp in with the broccoli-garlic mixture and add 1/8 c. chicken stock. Substitute butter for half of the olive oil or substitute goat cheese for the Parmesan.