Tag Archives: Healthy Recipes

Orange Dream Shakeology

Orange Dream Shakeology

Make your Vanilla Shakeology taste like an orange creamsicle with fresh orange juice and fragrant orange zest. Yum!

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None

Ingredients
½ cup water
½ cup 100% orange juice
1 scoop Vanilla Shakeology
½ tsp. finely grated orange peel
1 cup ice

Preperation
1. Place water, orange juice, Shakeology, orange peel, and ice in blender; cover. Blend until smooth.

Orange Dream Shakeology Nutritional Data

Why You Should Eat Figs

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What are figs?

Long before high fructose corn syrup, figs were humankind’s go-to sweetener—and we were better off for it. Sumerian stone tablets dating back to 2500 B.C. reference fig consumption. They were also a favorite energy food for the Spartans. Figs offer a unique texture that combines chewy flesh and crunchy seeds with velvety-smooth skin. Fig trees can live up to 100 years and grow up to 100 feet tall, and they produce hundreds of varieties. Figs can have black, purple, or green skins, and pink, purple, or amber flesh. Most are dried, meaning you can enjoy these fiber-rich fruits throughout the year.

When do I look for figs?
You’ll find dried figs year-round at most grocery stores. Fresh figs might be available at your local farmers markets if you live in warmer states. Check in at your favorite farmers market June through September.

How do I choose figs?
Ripe figs should yield a bit when squeezed; unripe figs are firm. Look for clean, dry figs with smooth skins, free of blemishes, breaks, and punctures. Figs that are too ripe will smell sour because they’re beginning to ferment.

What are the health benefits of figs?
Figs are good sources of dietary fiber and carbohydrates, making them an ideal energy snack for long hikes or bike rides. One large raw fig delivers seven percent of the daily-recommended fiber requirement and 47 calories. Figs also contain calcium, iron, and vitamin C.

How do I store figs?
Figs have short shelf lives, and should be eaten within three days if fresh. Store fresh figs in a plastic bag in the coldest part of your refrigerator. Dried figs can be stored at room temperature in their original sealed packages for about a month. Stored in the refrigerator, dried figs will keep for six months to a year.

How do you eat figs?
Toss quartered figs with mixed greens—baby spinach, some arugula, and leafy green lettuce—and top with shaved Parmesan cheese for a savory and sweet lunch or dinner salad. Fresh figs stuffed with a mixture of goat cheese, chopped almonds, and fresh chopped rosemary makes a creamy, crunchy, and chewy appetizer or main dish. For an elegant dessert, poach fresh figs in red wine and serve with nonfat yogurt. Here’s a great healthy recipe you might want to try.

How do I get my kids to like figs?
Mix chopped fresh or dried figs, walnuts, and fresh blueberries into their morning oatmeal or granola for added texture and flavor.

from Beachbody Blog

Figs with Honey, Ricotta, and Balsamic

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I fully intended to make a peach cobbler when I stopped at the Tuesday evening farmers market in Culver City, but I got distracted by a table topped with baskets of luscious mission and calimyrna figs. They were set apart from the other fruit, merchandised like precious jewels. A man in a bright blue Arnett Farms t-shirt and denim apron stood guard over them to make sure they weren’t roughly poked and squeezed by shoppers. There was no need to manhandle them, samples were sliced and set out with toothpicks to prove that they were indeed perfectly ripe and lightly sweet. I bit into a wedge of mission fig, felt the crunch of tiny seeds and tasted the honey-flavored fruit, and I forgot all about peach cobbler.

Figs are just coming to the markets in Southern California and they’ll be around until early October. We’re lucky. In some parts of the country, figs are elusive, ephemeral crops that  appear for mere weeks. Snatch them up! These ruby gems should be enjoyed. They are versatile ingredients that are as delicious in desserts as they are in savory meals (try them in salads, and with pork loin or chicken). Figs are also really good for you. Thanks to their seeds and meaty flesh, figs are very high in fiber, plus they are a good source of calcium and potassium. Ayurvedic medicine recommends eating figs every morning to strengthen teeth and gums and regulate digestion.

Perfectly ripe figs are one of the most perishable fruits. They’re picked after they ripen and bruise easily, so they can be hard to find in supermarkets. Farmers markets are the best place to buy figs, and most vendors will even let you sample the goods first (my favorite part)! If you get figs that are a little too hard, try leaving them in a sunny spot for a day, then eat them right away.

Look for plump figs with intact stems and flesh that isn’t torn or bruised. You want soft fruit that gives ever so slightly when squeezed, anything softer will be mushy. Figs spoil quickly, so plan to eat them within a day or two, if not in the car on the way home. Store them unwashed and covered on a shelf in the fridge where they won’t get bruised. Wash just before serving.

When they’re this beautiful, I like to eat figs just as they are. They shine in simple preparations like this dish with a honey and ricotta “cream” made with yogurt. I topped them with a drizzle of really good aged balsamic vinegar from Los Olivos, which is a rich, dark syrup with complex flavor and none of the acid tang of salad dressing. Splurge on the best balsamic you can afford, but if the grocery store variety is all you can find, you can make a syrup of balsamic vinegar by simmering a 1/4 cup over low heat until it reduces by half. Let cool completely before using in this dish.

Figs with Honeyed Ricotta and Balsamic Vinegar
(Makes 3 servings, about ¼ cup each)

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None

⅓ cup part-skim ricotta
⅓ cup nonfat plain yogurt
1½ tsp. raw honey
6 fresh figs, cut in half
3 tsp. aged balsamic vinegar

1. Combine ricotta, yogurt, and honey in a small bowl; mix well.
2. Divide ricotta mixture into three small serving dishes; top each evenly with figs.
3. Drizzle each dish with 1 tsp. balsamic vinegar. Serve immediately.

from Beachbody Blog


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