FOOD & BEVERAGE Great Recipes from Chef Lisa Alexander
Chef Lisa’s Healthy Meal Replacement Shake 1 Cup Unsweetened Almond Milk
½ Pkg. Blueberries 1 Heaping Tablespoon Ground Flax Meal or Chia Seeds 1 Scoop of Your Favorite Protein – I Use Vanilla Whey 1 Banana 1 Cup of Ice
Blend and Enjoy! Morning Glory Muffins
• 1 ½ cups all-purpose flour • ½ cup whole wheat flour • 1 ¼ cups white sugar • 1 tablespoon ground cinnamon • 2 teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon salt • 2 cups grated carrots
• 1 apple - peeled, cored, and chopped • 1 cup raisins • 1 egg
• 2 egg whites • ½ cup apple butter • ¼ cup vegetable oil • 1 tablespoon vanilla extract • 2 tablespoons chopped walnuts • 2 tablespoons toasted wheat germ
1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking pow- der, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about ¾ full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Healthy Chick Pea Salad
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed • 1 cucumber, peeled and finely chopped • 1 cup grape tomatoes, halved • ¼ cup finely chopped sweet onion • 1 tablespoon minced garlic • ½ teaspoon dried parsley flakes • ¼ teaspoon dried basil • 1 tablespoon grated Parmesan cheese • 1 tablespoon olive oil • 3 tablespoons balsamic vinegar • ¼ teaspoon salt
In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and Parmesan cheese. Drizzle with olive oil and balsamic vinegar, and season to taste with salt. Toss until well combined, and adjust seasoning as needed. Cover and refrigerate at least 45 minutes before serving. Serve chilled.
78 Ontario Racquet Club 2010-2011 PROGRAM GUIDE
5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
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