FRESH EXPRESS #FRESHINTENTIONS 2020 CHALLENGE RECIPE BOOK
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FRESH EXPRESS #FRESHINTENTIONS 2020 CHALLENGE RECIPE BOOK
some of the best recipe ideas using greens and lettuces that we enjoy
CONTENTS Influencer: Elise Compston.......................................................................... 6 Southwest Citrus Chicken Salad.................................................................. 8 Lemon & Spinach Risotto............................................................................ 9 Chicken Squash & Lemon Mascarpone Salad........................................... 10 Influencer: Sari Diskin................................................................................ 11 Albacore Tuna Niçoise Salad..................................................................... 13 Sesame Chicken & Veggie Salad............................................................... 14 Italian Cobb Salad..................................................................................... 15 Influencer: Kelsey Lorencz......................................................................... 17 Lentil Vegetable Salad............................................................................... 19 Thai ‘N’ Cashews Crunchy Nut Salad........................................................ 20 Mexican Nacho Salad................................................................................ 21 Spinach, Kale, & Apple Smoothie............................................................. 22
Keeping salads exciting and you inspired
WHETHER IT’S
on the go
AT
the office
OR AT
the dinner
table
Elise
Instagram: @straightouttacompstonkitchen
Briefly introduce How do you intend to what is “healthy” may blended into smoothies,
yourself. fulfill them? look different for each tossed into sauces and
Hi! I’m Elise Compston. I am a planner! I schedule person, and finding what soups – the possibilities
Registered Dietitian, work projects and self- works for us as individuals are truly endless!
recipe developer, care just like I do other is so important!
momma of 2, and appointments, to make Can you recommend
owner of Straight Outta sure they happen! By What are your favorite a healthy and tasty
Compston Kitchen, making them a priority lettuces and greens, recipe?
which I run with my on the calendar, it’s less and why? One of our family’s
husband, Stephen, (also likely for other things to While it’s hard to pick favorite “no-cook”
an RD!). I am passionate get in the way. For big just one favorite, I always weekday meals are
about making healthy projects like an ebook, have Fresh Express Chickpea “Waldorf”
food fun and teaching it’s helpful for me to set Sweet & Crunchy Salad Pita Pockets featuring
people how to simply a goal completion date mix on hand. I love the Fresh Express Sweet
incorporate more fruits as well as short term tender yet crisp texture & Crunchy Salad Mix,
and veggies into their benchmarks, which give of butter lettuce and the loaded with a crisp and
favorite dishes! me smaller, achievable colorful pops of deep colorful mix of red and
goals to work towards. red and green make green butter lettuce,
What are your for a gorgeous dish apple, red onion, celery,
intentions for 2020? What does a “healthy every time. chickpeas, and sunflower
I am looking forward to diet” mean to you? seeds. They make
completing two more To me, a healthy diet How can people a quick and super
recipe ebooks and is a sustainable way of incorporate more satisfying meal the
making exercise a eating that includes lettuces and greens whole family loves.
consistent habit again! balance and a variety into their diet? We like to prep the
Running after two little of colorful, nutritious Often we think of ‘just’ chickpea mix ahead
ones has definitely kept foods. I believe we salads, but there are so of time, and toss the
me busy, but regular can all benefit from many other great uses salad greens and
intentional exercise is eating more fruits and for lettuce and greens! lettuces in just before
what I’m after. vegetables, while also Baked into lasagna and we eat!
leaving room for pizza frittatas, added to
and ice cream. I think sandwiches and wraps,
6
Chickpea “
Waldorf”
Pita Pockets
MAKES 4 SERVINGS
INGREDIENTS INSTRUCTIONS
1 (5 oz.) Fresh Express Sweet & Crunchy Salad Add chickpeas to a bowl. Using the back of a
fork, mash about half of the chickpeas, to give
1 (5 oz.) can of chickpeas, rinsed and drained
texture. Add remaining ingredients (minus
2 apples, diced greens) to the bowl and stir to mix. Fill pitas with
3 celery stalks, sliced lettuces and the chickpea mixture. Enjoy!
1/4 cup diced red onion
2 tablespoons sunflower seeds
1/4-1/3 cup mayonnaise
Salt and pepper, to taste
4 whole wheat pita pockets
7
SERVES 4
INGREDIENTS INSTRUCTIONS
1 (12 oz.) package Fresh Express American Blend Heat oven to 375°F. Rinse chicken and pat dry
4 boneless, skinless chicken breasts with paper towels. Place in a 9x13-in. baking pan
2 teaspoons Adobo seasoning coated with cooking spray. Sprinkle chicken with
1 sweet yellow pepper, seeded & chopped Adobo seasoning. Bake for 20 minutes, or until
1/4 of a red onion, thinly sliced a thermometer inserted into the middle of
3 tablespoons cilantro, chopped the chicken reads 165°F. Let cool at room
1 avocado, peeled, pitted and diced temperature for 15 minutes. Cut chicken
into 1/4-in. thick slices.
To make the dressing, combine all
Cumin Lime Dressing:
of the ingredients in a small bowl;
5 tablespoons canola oil whisk until smooth.
3 tablespoons fresh lime juice
Place the Fresh Express American Blend in a
2 tablespoons white wine vinegar
large bowl; add the yellow pepper, cilantro and
1 tablespoon honey
onion. Drizzle with dressing and toss to coat. To
1 tablespoon cilantro, chopped assemble, divide the lettuce among four dinner
1/2 teaspoon cumin plates; top with chicken and avocado.
2 tablespoons orange juice
8
SERVES 6
INGREDIENTS INSTRUCTIONS
1 (5 oz.) package Fresh Express Baby Bring vegetable broth to a simmer in a large
Spinach, finely chopped, large stems removed saucepan over medium heat. Turn heat to low and
keep broth warm.
6 cups vegetable broth
Sauté onion in the butter in a large, heavy
1 cup chopped onion
saucepan over medium heat for 4 minutes or until
1/4 cup butter tender. Add the rice, garlic and Italian seasoning
2 cups Arborio rice and toss to coat with the butter and
onions. Cook for 2-3 minutes.
1 clove garlic, minced
Add the broth, 1/2 cup at a time. After
2 teaspoons Italian seasoning each addition of broth, cook and stir
1 cup shredded Parmesan cheese over medium low heat until the liquid is
completely absorbed before adding more.
1 cup frozen corn, thawed
Continue cooking until all of the broth has
1 cup frozen peas, thawed been incorporated (after approximately
20-25 minutes). The risotto is ready when
Zest and juice from 2 lemons
it is al dente, cooked through but still a little
1/2 teaspoon salt chewy to the bite and not too soft.
1/2 teaspoon freshly ground black pepper Add the Parmesan cheese; mix well. Add the
chopped spinach; mix well. Add the corn, peas,
lemon zest and lemon juice, salt and pepper;
mix well.
Serve immediately.
9
SERVES 4
INGREDIENTS INSTRUCTIONS
1 (6 oz.) package Fresh Express Italian Lettuce Blend Heat oven to 375°F. Rinse chicken and pat
4 boneless, skinless chicken breasts dry with paper towels. Season with salt and
pepper. Heat two tablespoons olive oil in a
Salt & Pepper, to taste
large oven-proof skillet over medium heat. Cook
3 tablespoons of olive oil chicken until browned, about three minutes a
2 lemons, cut in half side. Add the lemons, garlic, squash and red
pepper to the skillet. Sprinkle chicken
4 garlic cloves, smashed
with the dried thyme and crushed red
1 zucchini, cut into 1/2-in. coins pepper. Bake for 15 minutes, or until a
1 yellow squash, cut into 1/2-in. coins thermometer inserted into the middle of
the chicken reads 165°F. Let cool at room
1 sweet red pepper, cut into 1/2-in. strips
temperature for 15 minutes. Cut chicken
1 teaspoon of dried thyme
into 1/4-in. thick slices.
1/2 teaspoon crushed red pepper
To make the dressing, whisk the lemon
juice, lemon zest, olive oil, and 1/2 teaspoon salt
Lemon Mascarpone Dressing:
in a small bowl. Add the Mascarpone cheese and
Zest and juice of 2 lemons 2 tablespoons parsley; whisk until smooth.
3 tablespoons olive oil Place the Fresh Express Italian Lettuce blend in
a large bowl; drizzle with dressing and toss to
1/2 teaspoon salt
coat. To assemble, divide the lettuce among four
1/3 cup Mascarpone cheese
dinner plates. Top with chicken, squash and red
1/4 cup fresh Italian parsley, chopped pepper; sprinkle with parsley.
10Sari
Instagram: @eatwellwithsari
Briefly introduce and go outside of my What are your favorite tasty sauce. My Vegan
yourself. comfort zone. Bring salad lettuces and Peanut Stir Fry with
I am Sari Diskin of it on! greens, and why? Marinated Tofu and
@eatwellwithsari and I love sweet and crunchy Baby Spinach is a
eatwellwithsari.com. I How do you intend to butter lettuce! A salad winner! It is loaded
am a full-time content fulfill them? with a good refreshing with nutrients, packed
creator, recipe developer, Accountability with my crunch just tastes with protein, and tastes
and wellness blogger community and investing so good. amazing. It is also a
based in Chicago. My in education. Also, it great way to get in a
focus is healthy living helps to write down my How can people LOT of spinach because
and attainable wellness. intention and actionable incorporate more it wilts down in the heat.
I love creating delicious ways to implement it. lettuces and greens
recipes that are simple into their diet?
What does a “healthy Lettuce and greens do
and make you feel diet” mean to you?
good! I am super not just mean salads.
Finding what works best You can enjoy greens
passionate about what for my body! We are all
I do and am grateful for in so many other ways
so different. It took me such as soups,
it every single day. years to learn what my pasta dishes, stir fries,
What are your body needs to thrive. and smoothies.
intentions for 2020? Beyond that, I believe
My intention for 2020 being moderate and Can you recommend
is to LEARN. I want to balanced is super a healthy and tasty
learn new things about important. There is no recipe?
the business and the one size fits all. I love a good stir-fry
blogging industry loaded with delicious
I am in. I am eager lettuce, vegetables,
to develop new skills greens, and a simple,
11Vegan Spicy
Peanut Stirfry
MAKES 4 SERVINGS
INSTRUCTIONS
Pat dry tofu and chop into ½ in. cubes. Pat dry again
to remove as much excess liquid as possible. Place in a
mixing bowl and set aside.
INGREDIENTS
4 cups of Fresh Express Baby Spinach Prepare peanut sauce by adding all ingredients into a
food processor (or jar) and mix/shake well.
1 brick tofu, cubed
2 bell peppers, chopped into ¼ in. pieces Pour less than half of the sauce into the mixing bowl with
tofu and mix well to coat the tofu. Use tongs to mix. Set
1 large yellow onion, chopped into ¼ in. pieces
the tofu aside to marinate.
1 large zucchini, chopped lengthwise and into
half-moon pieces Heat avocado oil in a large wok or large deep set pan.
When oil is hot, add minced garlic. Mix. Let it cook for
1 cup chopped carrots (3-4 large sticks)
1 minute until fragrant.
1 teaspoon minced garlic
Add onions and mix well to coat in oil and garlic.
2-3 tablespoon avocado oil / vegetable oil,
Let onions cook for 5 minutes until translucent.
for cooking
Add remaining vegetables. Mix well and cook for
For Peanut Sauce: 7-10 minutes.
1 cup peanut oil If you are making rice or noodles, prepare according to
¼ cup creamy peanut butter instructions while the stir-fry is cooking.
2 teaspoons sriracha When vegetables are mostly cooked and tender, move
2 tablespoons coconut aminos or soy sauce the vegetables to one side of the wok. Add marinated
½ tablespoon maple syrup tofu into the other side of the wok. Let everything cook
uncovered for another 10 minutes or until the tofu is
½ teaspoon ginger powder
cooked and browned on the edges.
Salt to taste
Lastly, add the baby spinach. Mix and cook for 2 minutes.
The spinach takes very little time to cook, but adds a LOT
For garnish (Optional):
of nutrients. Remember, it wilts down tremendously, so if it
¼ cup chopped green onions seems like too much spinach, it’s not.
¼ cup crushed peanuts
Place vegetables, spinach, tofu, and optional grain in a
Chili flakes bowl. Garnish with chopped peanuts, green onion, and
Optional: rice / noodles for pairing chili flakes. Enjoy!
12SERVES 4
INGREDIENTS INSTRUCTIONS
1 (6 oz.) package Fresh Express Heat oven to 450°F. Line a baking sheet with
Sweet Butter Lettuces
parchment paper. Place potatoes in a large bowl;
1 pound small red potatoes, cut in half drizzle with olive oil and toss to coat. Sprinkle
2 tablespoons olive oil with salt and pepper. Arrange on the baking
1/4 teaspoon salt sheet. Roast in the oven for 15 minutes.
Add green beans and tomatoes to the
1/8 teaspoon coarsely ground black pepper
baking sheet with potatoes. Bake for 10
6 oz. green beans, trimmed, cut in half
minutes or until potatoes are fork tender
1 pint grape tomatoes and tomatoes are lightly blistered and
2 (12 oz.) cans Albacore tuna, soft. Let cool at room temperature for
packed in water, drained
15 minutes.
1/2 cup Niçoise or Kalamata olives
To make the dressing, combine all of the
4 hard cooked eggs, peeled, cut in half
ingredients in a small bowl; whisk until smooth.
To assemble, divide the Fresh Express Sweet
Dressing:
Butter Lettuce among four dinner plates. Arrange
Zest and juice of juice of 2 lemons
the roasted vegetables, tuna, olives and eggs on
2 tablespoons champagne or white wine vinegar the lettuce. Drizzle with dressing.
1 tablespoon Dijon mustard
Toss greens with vinaigrette before plating.
1/2 cup canola oil
Salt and pepper, to taste
1 tablespoon fresh tarragon, chopped
13SERVES 4
INGREDIENTS INSTRUCTIONS
1 (12 oz.) package Fresh Express Veggie Lover’s Salad Bring 2 cups water to a simmer in a large skillet.
Add chicken, cover and cook over low heat for
4 boneless, skinless chicken breasts
8-10 minutes or until a thermometer inserted into
3 green onions, chopped the middle of the chicken reads 165°F. Remove
1/4 cup unsalted peanuts, chopped skillet from heat; let stand 5 minutes. Shred
chicken with a fork; set aside.
To make the dressing, process all
Ginger Carrot Dressing:
ingredients in a blender until smooth.
1/2 cup carrot juice
Place the Fresh Express Veggie Lover’s
5 tablespoons Greek yogurt Salad in a large bowl; add chicken and
1 tablespoon fresh ginger root, minced green onions. Drizzle with dressing and
toss to coat. To assemble, divide the
1 tablespoon unseasoned rice vinegar
lettuce among four dinner plates; sprinkle
1 tablespoon sesame oil
with chopped peanuts.
1 teaspoon black sesame seeds
14SERVES 4
INGREDIENTS INSTRUCTIONS
2 (9 oz.) packages Fresh Express Italian Lettuce To make the dressing, whisk all ingredients
together in a small bowl.
1 cup sliced roasted red peppers
1 (14 oz.) can cannellini beans, rinsed and drained To assemble the salad, arrange Fresh Express
Italian Lettuce in a large serving bowl. Top with
1 (6 oz.) can marinated artichoke hearts, drained
rows of fennel, red pepper, cannellini beans,
1/2 cup diced fennel tomatoes, and artichoke hearts.
2 small tomatoes, cut into wedges Sprinkle with Parmesan cheese, olives,
pine nuts, pepperoncini and basil.
1/3 cup shaved Parmesan cheese
When ready to serve, toss ingredients
3 tablespoons sliced ripe olives and drizzle each salad with dressing.
3 tablespoons pine nuts
3 tablespoons sliced pepperoncini
3 tablespoons basil chiffonade
Balsamic Vinaigrette Dressing:
3/4 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
15Our
intention is
help
to
you
ha ve a
healthy
life.KelseyInstagram:@simply.nourished.home
Briefly introduce children. I am finally when we consider that the wrap or bread and
yourself. ready to start saying yes different ways of eating mixing it in. My favorite
I am Kelsey Lorencz of to more opportunities work well for differ- way? Make side salads
@simply.nourished.home and tend to other areas ent people. Instead of convenient and FUN.
and simplynourished- of my life in addition to following the latest fads Prep your ingredients
home.com; I’m a the “mom life.” and trends, find a way ahead of time to have a
registered dietitian and of eating that energizes tasty side salad you can
mom of two very busy How do you intend to you, includes a variety pair with your meals all
toddlers. There is so fulfill them? of foods, and tastes week long.
much nutrition “noise” Opening myself up to deliciously satisfying!
in the world today. I take more opportunities. I Can you recommend
pride in being real, relat- have said “no” to more What are your favorite a healthy and
able, and honest when things than I can count salad lettuces and tasty recipe?
I talk about food. Using over the past few years greens, and why? In the winter, I don’t
my knowledge of nutri- to make life easier for I love to mix different often crave crunchy
tion and my love of food my new family. This textures in my salads. cold salads, but I still
to help others make is the year of seizing Something crunchy make sure to get my
eating well a simple and opportunity, trying new like romaine lettuce or greens in! My Garlic and
tasty part of their day is things, meeting new cabbage and a smooth Kale Farro Salad pairs
the best part of my job. people, and exploring leafy green like baby perfectly with Orange
Getting quick, easy, and new places. Setting kale or swiss chard pairs Maple Salmon. Citrus
nutritious meals on the monthly goals focused perfectly and makes a fruits are in season this
table for myself and my on this intention is a great base for a lot of time of year and this
family is so important, necessity. Trying a fun salad toppings. dish is packed full of
and I love helping other new exercise class fresh citrus flavor. Fresh
or attending a new How can people
families do the same! incorporate more Express’ Baby Kale Mix
conference are tangible includes three different
What are your things I plan to do to lettuce and greens
into their diet? dark leafy greens that
intentions for 2020? keep myself accountable all combine perfectly
2020 is going to be a for growth in the Add lettuce and greens
to things that you might with the warm and
year of growth. There new year. hearty farro.
is so much I want to do normally just eat plain.
to help families make What does a “healthy Spinach, kale, or swiss
informed and delicious diet” mean to you? chard can easily be
decisions at the dinner A “healthy diet” is one wilted into scrambled
table, and this is the that is sustainable, eggs or a burrito bowl.
year it will happen! As includes variety, and Deconstruct a wrap or
a mom, there are areas works for you. The term sandwich and eat it on
of my life that were put “healthy” is pretty loaded a bigger bed of lettuce
on hold when I had my and incredibly vague or greens, ripping up
17Orange Maple
Salmon with INSTRUCTIONS
Garlic and Kale For t he Ora nge Maple Gla zed Sa lmon
Preheat the oven to 400º F and line a baking sheet with
Farro Salad parchment paper.
Place the salmon fillets skin-side down (if using skin-on
MAKES 4 SERVINGS
salmon) on the baking sheet.
INSTRUCTIONS Sprinkle the salmon with salt and pepper.
For t he Ora nge Maple Sa lmon Combine the maple syrup, orange juice, Dijon mustard,
orange zest, soy sauce, and minced ginger. Whisk until
1/4 cup maple syrup
smooth. Brush half of the mixture onto the salmon.
1/4 cup orange juice
Bake for 15-20 minutes until the salmon flakes easily (and
2 tablespoons of Dijon mustard has an internal temperature of 145º F).
1 tablespoon orange zest
When the fish is almost done, take out and brush the
2 teaspoons soy sauce remaining sauce on top. Turn the broiler on high and broil
1 teaspoon ginger root, minced for the last 5 minutes, watching closely to avoid burning.
4 (4-6 oz.) salmon fillets
For t he Ga rlic a nd Ka le Fa rro Sa lad
Salt and pepper sprinkle Cook farro according to the package directions. For
flavor, use chicken broth instead of water. One cup of dry
farro makes approximately 2 cups cooked farro.
For t he Ga rlic a nd Ka le Fa rro Sa lad
1 (5 oz.) Fresh Express Baby Kale Mix To toast slivered almonds: Preheat oven to 325º F. Place
almonds on a pan. Roast for 4-6 minutes, shaking every
2 cups cooked farro 1-2 minutes until lightly browned and fragrant.
2 cups chicken broth (OPTIONAL) to cook farro in
To make the dressing: Combine the olive oil, apple cider
1-1/2 tablespoons olive oil vinegar, Dijon mustard, garlic, orange juice, ginger root,
1/2 tablespoon apple cider vinegar salt and pepper.
1/2 tablespoon Dijon mustard Pour the dressing over top of the Fresh Express Baby Kale
2 teaspoons garlic, minced (about 2 cloves) Mix and gently massage the dressing into the leaves with
your fingers for 1-2 minutes. This helps to infuse the flavor
2 teaspoons orange juice of the dressing into the greens and to make the texture of
1/2 teaspoon ginger root, peeled, minced the leaves more tender.
1/4 teaspoon salt Mix the cooked farro into the kale and dressing mixture.
1/4 teaspoon pepper Gently stir in the toasted almonds and feta cheese. Top
with orange zest if desired.
1/3 cup toasted slivered almonds
1/3 cup feta cheese, crumbled Serve warm and top with a fillet of orange maple salmon.
1 tablespoon orange zest (optional)
18SERVES 4
INGREDIENTS INSTRUCTIONS
2 (6 oz.) packages Fresh Express Spinach & Arugula Heat oven to 425°F.
1 cup dry red lentils In a saucepan combine lentils, carrot, onion,
1 cup diced carrot thyme, and salt. Add enough water to cover
1/2 cup diced red onion by 1-in. Bring to boil, reduce heat and simmer,
1 teaspoon dried thyme uncovered, for 15 to 20 minutes or until lentils are
1/2 teaspoon salt
tender but not too soft; drain. Cool.
1 quart broccoli crowns, cut into small pieces
1 quart cauliflower florets, cut into small pieces Meanwhile, in a large bowl sprinkle the broccoli
2 tablespoons olive oil and cauliflower with olive oil, salt and
1/2 teaspoon coarse salt pepper; toss to coat. Spread vegetables
1/4 teaspoon coarsely ground pepper in a single layer on a baking sheet. Bake
1 pint cherry tomatoes, cut in half at 425°F for 15-20 minutes, or until lightly
browned. Cool.
Curry Cucumber Yogurt Dressing:
1 cup Cucumber Ranch Yogurt Dressing To make the dressing, in a small bowl, mix
2 teaspoons curry powder the curry and the Cucumber
Yogurt dressing.
To serve, divide the Spinach and Arugula among
4 plates. Top with the lentils, broccoli, cauliflower,
and cherry tomatoes, dividing equally. Drizzle
with the Curry Cucumber Dressing.
19SERVES 2
INGREDIENTS INSTRUCTIONS
1 (11.7 oz.) package Fresh Express Thai ‘N’ Cashews Heat oven to 425°F.
Chopped Kit™
In a bowl, toss sweet potato with olive oil,
1 large (1 lb.) sweet potato, peeled and diced Chinese Five Spice Powder and salt. Spread
1 1/2 tablespoons olive oil sweet potatoes in a single layer on a baking
sheet. Bake at 425°F for 15 minutes or until
1 teaspoon Chinese Five Spice Powder
tender. Cool.
1/4 teaspoon salt
1 cup shelled edamame, cooked and cooled
1 cup sliced sweet red pepper To serve, place the greens from the Fresh
Express Thai ‘N’ Cashews Chopped Kit™
into two shallow bowls, dividing equally.
Arrange half of the sweet potatoes,
edamame, and red pepper on top of
the greens. Top with toasted coconut,
wontons and cashews; drizzle with the dressing.
20SERVES 4
INGREDIENTS INSTRUCTIONS
2 (9 oz.) packages Fresh Express Leafy Green Romaine To make the dressing, mash the avocado with
lime juice in a small bowl. Add ranch dressing
1 (15 oz.) can black beans, rinsed and drained
and cumin; mix well.
2 ears fresh corn, cut off the cob
To assemble the salad, arrange Fresh Express
1 large tomato, chopped
Leafy Green Romaine on a 13-inch round
1 yellow pepper, cored, chopped platter. Top with rows of black beans, corn,
1 large ripe avocado, pitted, peeled, tomato, yellow pepper, avocado, Queso
cored, chopped Fresco cheese, red onion and cilantro.
1 cup crumbled Queso Fresco cheese Arrange the tortilla chips under the
lettuce around the perimeter, alternating
1/2 cup diced red onion
blue and yellow chips. When ready to
2 tablespoons minced cilantro serve, toss ingredients and drizzle each
2 cups blue corn tortilla chips salad with dressing. Arrange tortilla chips
around each plate.
2 cups yellow corn tortilla chips
Avocado Ranch Dressing:
1 ripe avocado, pitted, peeled, diced
4 teaspoons fresh lime juice
1 cup ranch dressing
1/2 teaspoon cumin
21SERVES 2
INGREDIENTS INSTRUCTIONS
2 cups Fresh Express Baby Kale Mix Process all ingredients in a blender until smooth.
1 cup nondairy milk, such as almond or soy
1 frozen Chiquita banana
1/2 Granny Smith apple, diced
1 teaspoon honey
1 tablespoon fresh tarragon, chopped
22HEALTHY SNACKING ON THE GO
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