Smoothie Sunday

Ingredients: Little bit of this and a little bit of that:
2 spoonfuls of Yoplait Light strawberry yogurt
2 cups of Peach frozen Yogurt blend
1/2 cup of orange juice
Handful of frozen mixed berries
1/2 frozen banana

~ Throw in blender and pour after consistency is to drinking preference.

I have been craving.........

I remember making this back in Hawaii, when following the Women's health magazine food plan. Not a bad craving to have right? What I LOVE about Women's Health magazine is that when finding recipes on-line you can adjust the serving size, and it adjust the ingredients for you. Link for the recipe page is on the right of this page.

Creamy Chocolate-Banana Ice
Original recipe yield: 2 Servings:

INGREDIENTS:
3 ripe bananas
1 teaspoon cocoa powder
1/3 cup chocolate soy milk

DIRECTIONS:
Peel bananas and slice into 1/2 -inch-thick rounds. Arrange slices on a foil-lined tray and freeze for at least 3 hours (if you want to freeze them longer, you can then transfer them to a zip-top freezer bag).
When you're ready to make the ice, put the frozen banana slices and cocoa powder in a food processor. Pulse 10 to 20 times until bananas form pebble-size chunks. Turn the food processor on and add soy milk in a steady stream, processing until mixture is smooth, about 30 seconds. Note: You may need to stop the motor once or twice and scrape down the sides of the bowl for even blending.
Scoop banana ice into serving bowls and return to the freezer for about 15 minutes to firm up before serving.

I think I'll prepare my bananas today and eat this tomorrow..........YUMMMMMM!

COOL BEANS ARTICHOKE SALAD!

COOL-BEANS ARTICHOKE SALAD
This elegant mix is both light and filling -- perfect to serve a few friends on a sultry night.S erves 4
10 baby artichokes, peeled and quartered
2 cups diagonally cut asparagus
1/3 cup thinly sliced radishes
3 green onions, thinly sliced
1 19-oz. can white beans, rinsed and drained
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
8 large romaine leaves

1. Steam the artichokes for 8 minutes. Add the asparagus and steam about 2 minutes more, or until crisp-tender. Drain and run vegetables under cold water. Let cool.
2. Make dressing: Whisk together garlic, lemon juice, olive oil, salt, and pepper.
3. Combine radishes, onions, and beans in salad bowl with half of dressing and toss well. Gently stir in artichokes and asparagus.
4. To serve, place 2 romaine leaves each on four plates. Divide salad equally among plates and drizzle with remaining dressing.