Easy Fajitas
Fajitas 2 ways!
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My older daughter can’t get enough of this “milk shake,” where frozen banana takes the place of ice cream. To turn into a breakfast item, add a handful of fresh berries, or throw in some mini chocolate chips and—voilà— it’s dessert.
2 medium bananas, frozen
1 cup low-fat (1 percent) milk
Place ingredients in a blender and blend until smooth.
Yield: about 2 ½ cups
Nutrition information per B/c Cup Calories: 102, Total Fat: 1 gram, Saturated Fat: 1 gram, Carbohydrate: 22 grams, Sugars: 14 grams, Protein: 4 grams, Sodium: 42 milligrams, Cholesterol: 5 milligrams, Fiber: 2 grams, Vitamin D: 33 IU, Calcium: 104 milligrams, Iron: 0.2 milligrams
Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.
Photo Courtesy Rob Staub Photography
Fajitas 2 ways!
Serve this watermelon salsa with chips or atop tacos and quesadillas.
Serves: 21 1/2 cups unsweetened almond milk1 cup frozen mango chunks1 cup frozen wild blueberries1 scoop vanilla protein powder 1. In a blender, combine almond
Bean salad meets salsa in this easy and affordable plant-based recipe.
Makes 12 large muffins ½ cup maple syrup ½ cup honey 1 cup shredded carrots* 1 cup shredded apple * 1 teaspoon cinnamon ¼ teaspoon
A frozen treat for little ones with a boozy grown up twist.
A rainbow of colors, flavors, textures and nutrients! This recipe is from the Healthy, Quick & Easy College Cookbook is proof – there’s no limit
My husband is obsessed with this quick and easy recipe. Serve with a salad and loaf of crusty bread. Leftovers are great tossed with pasta.
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© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud