Carolina Kitchen: New Year's healthy meals

Triple Berry and Spinach Smoothie

Triple Berry & Spinach Smoothie


½ each Banana

5 oz. Greek Yogurt

2 cup Fresh Spinach

1/3 cup Fresh Strawberries

1/3 cup Fresh Blueberries

1/3 cup Fresh Raspberries

1 cup Frozen Berry Blend

1 cup Almond/Coconut Milk, unsweetened

4 Tbsp. Honey


Combine all ingredients in blender and blend until smooth. Pour into glasses and enjoy.

Thai Peanut Chicken Stir-fry with Quinoa


1 each Cooked Grilled Chicken Breast

1 cup Fresh Broccoli

1/3 cup Red Onion, julienne

1/3 cup Water chestnuts, sliced

1/3 cup Red Pepper, julienne

2/3 cup Sugar Snap Peas

2 tsp Chopped Garlic

2 Tbsp. Roasted Cashews

1 Tbsp. Sesame Oil

1 Tbsp. Olive Oil Blend

2 Tbsp. Thai Peanut Sauce

2 Tbsp. Ginger Soy Sauce

8 Oz Quinoa, cooked

2 Oz Chicken Broth

---- Chopped Scallions (garnish)


Grill chicken breast and set aside. Pour sesame and olive oil blend in a wok on high heat. Sauté all vegetables adding garlic last. Deglaze with chicken stock. Add ginger soy, chicken breast, peanut sauce and cashews. Serve alongside quinoa and garnish with scallions and chopsticks.

BLT Stuffed Avocados


1 each Avocado

4 slices Bacon

6 leaves Thinly Chopped Romaine (save tops)

5 each Grape Tomatoes, Halved

1 Tbsp. Diced Red Onion

2 tsp Lime Juice

1 tsp Garlic Powder

To taste Salt

To taste Pepper

---- Blue Corn Tortilla Chips

---- Chipotle Ranch Dressing


Half, score, and scoop avocado in a mixing bowl, reserving the outside skin. Add the bacon, lettuce, tomatoes, red onion, lime juice, garlic powder, salt and pepper to the avocados. Gently fold ingredients and place the filling into the romaine lettuce tops and into the avocado shells. Serve with blue corn tortilla chips and drizzle with chipotle ranch.

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