Page 21 - Indulge August/September 2015
P. 21
er school Looking for a healthful and handy
snack for a late summer’s day or after
snacks
school? Give these smoothie and
quesadilla recipes a try.
Butter Lettuce Papaya Smoothie
Ingredients: 1 head of butter lettuce
(chopped, cleaned and
1/2 papaya, peeled root removed)
(plus slices from remaining 1 cup almond milk
half for garnish) 1/4 cup water
1/2 tsp. finely chopped 1 lime, peeled
fresh cilantro Apple and/or pear slices
1/2 tsp. grated fresh for garnish (optional)
ginger root
2 Tbsps. honey
directions:
Using a traditional, compact or hand blender, mix all
ingredients for 30 seconds or until smooth. Garnish with
slices of papaya and apple or pear, if desired.
Campfire Quesadilla
Prep: 10 minutes // Ready: 16 minutes // Serves: 6
Ingredients: 1 onion, thinly sliced
Cooking spray
1 Tbsp. olive oil 6 Flour tortillas
1 zucchini, halved and 3 cups shredded cheddar
sliced into 1/4-inch slices cheese
7 mushrooms, sliced
directions:
In a large sauté pan over medium-high heat, heat olive
oil. Add zucchini, mushrooms and onion. Cook until soft,
stirring often. Drain any liquid.
Coat six squares of foil with cooking spray, lay one
tortilla on each.
Place 1/2 cup cheese and 1/4 vegetable mixture on
one half of the tortilla; fold in half. Seal the foil around the
quesadilla. Keep chilled and ready for cooking.
To cook each quesadilla, place foil packet on grill grates.
Cook for 3 minutes per side. Allow to cool slightly before
opening and eating.
snack for a late summer’s day or after
snacks
school? Give these smoothie and
quesadilla recipes a try.
Butter Lettuce Papaya Smoothie
Ingredients: 1 head of butter lettuce
(chopped, cleaned and
1/2 papaya, peeled root removed)
(plus slices from remaining 1 cup almond milk
half for garnish) 1/4 cup water
1/2 tsp. finely chopped 1 lime, peeled
fresh cilantro Apple and/or pear slices
1/2 tsp. grated fresh for garnish (optional)
ginger root
2 Tbsps. honey
directions:
Using a traditional, compact or hand blender, mix all
ingredients for 30 seconds or until smooth. Garnish with
slices of papaya and apple or pear, if desired.
Campfire Quesadilla
Prep: 10 minutes // Ready: 16 minutes // Serves: 6
Ingredients: 1 onion, thinly sliced
Cooking spray
1 Tbsp. olive oil 6 Flour tortillas
1 zucchini, halved and 3 cups shredded cheddar
sliced into 1/4-inch slices cheese
7 mushrooms, sliced
directions:
In a large sauté pan over medium-high heat, heat olive
oil. Add zucchini, mushrooms and onion. Cook until soft,
stirring often. Drain any liquid.
Coat six squares of foil with cooking spray, lay one
tortilla on each.
Place 1/2 cup cheese and 1/4 vegetable mixture on
one half of the tortilla; fold in half. Seal the foil around the
quesadilla. Keep chilled and ready for cooking.
To cook each quesadilla, place foil packet on grill grates.
Cook for 3 minutes per side. Allow to cool slightly before
opening and eating.
