Healthy Eating Challenge – Day 1
This week I have teamed up with the Parent Resource Portal to publish one snack and one dinner recipe per day as well as daily healthy eating tips as part of a Healthy Eating Challenge. Each recipe will be healthy, quick and affordable! Here are the recipes for Day.
1. BERRY BANANA MUFFINS
1 tbsp ground flaxseed
Preheat the oven to 375 degrees F. Grease a 6-cup muffin tin. Mash the banana with the ground flaxseed and then whisk in the eggs. Cut up the strawberries and distribute into muffin cups. Pour egg mixture over the strawberries (approximately 2 tbsp per cup). Bake for approximately 12-14 minutes, until set in the centre. Enjoy!
1 tsp extra virgin olive oil
1 large onion, diced
1x19 oz can of lentils, drained and rinsed
1 pkg taco seasoning
1/2 cup water
1 cup salsa
8 taco shells or wraps
Shredded iceberg lettuce
Diced fresh tomatoes
Shredded low-fat cheddar cheese
Low-fat sour cream
Heat oil in large frying pan. Cook onions on medium heat until softened, approximately 3-4 minutes. Add the lentils, taco seasoning and water and cook until slightly thick. Stir in the salsa and heat through. Serve in taco shells or wraps with lettuce, cheese, tomatoes and sour cream. Enjoy!