Sunday, October 18th 9:30 am - Celebrate Athletes! What do they eat and why
Energy Boosting Pineapple Smoothie
Makes 2 6 ounce smoothies
1 cup chopped fresh frozen pineapple chunks
¼ cup fresh raspberries
1 cup fresh frozen banana slices
¼ cup shredded coconut
1/2 cup nonfat yogurt
Puree all ingredients in a blender until smooth. Pour into a tall glass and enjoy!
Mixed Greens with Feta Caviar Vinaigrette
Serves 4 persons
1 ½ cups extra virgin olive oil
¾ cup balsamic vinegar
2 to 3 tablespoons black lumpfish caviar
¼ cup chopped red onion
2 cloves garlic, minced
6 ounces crumbled non fat feta cheese
Fine zest of ½ lemon
1 teaspoon fresh lemon juice
Sea salt and black pepper to taste
8 cups mixed greens, washed and dried
In mixing bowl or container with lid, whisk together olive oil and vinegar. Add caviar, onion, garlic, feta, lemon zest and juice and season with salt and pepper.
Spoon desired amount of vinaigrette over greens and toss to coat. Place remaining vinaigrette in an airtight container and keep in refrigerator for up to 2 weeks. Serve immediately.
Note: This vinaigrette can be made ahead of time and kept in an airtight container in the refrigerator for up to 2 weeks.
What's Cookin' welcomes NFL pro football player Tony Gonzalez of the Atlanta Falcons,
shown here with Kelly Carter Pro Bowl in Hawaii a few years back!
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
