9
Scrape down blender jar and then add remaining dry
ingredients and then pulse to combi ne. Be careful not to
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pancakes onto preheated greas ed pan to cook.
Nutritional information per pancake:
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Blueberry Sauce
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4 cups (2 pints) fresh blueberries
¼ cup pure maple syrup
pinch sea salt
½ tablespoon fresh l emon juice
½ tablespoon cornstarch
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with the measuring cup removed.
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for 30 seconds.
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store in the refrigerator for up to one wee k. Can be served
warm or at room temperature.
Nutritional information per serving (2 tablespoons):
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Warm Peach Compote
This is delicious served warm over oatmeal
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¼ cup water
1 pound (about 3 to 4 small to m edium) peaches,
cut into ½-inch dice
3 tablespoons honey
pinch sea salt
¼ teaspoon ground cinnamon
½ cup walnut pieces
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the measuring cup removed.
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consistency.
4. S erve warm or chilled.
Nutritional information per serving (2 tablespoons):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
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Frittata with Greens and Parmesan
Frittatas are a great alter native to traditional omel ets.
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nonstick cooking spray
1 t ablespoon extra virgin olive oil
1 shallot , cut into ½-inch pieces
1 garlic clove, smashed
3 to 4 tab lespoons water
(heartier greens require more water)
8 ounces mixed greens
(collards, beet, ka le, escarole, chico ry, etc.),
discard rough stems, cut or tear into large pieces
12 large eggs
¾ cup whole or reduced -fat milk
½ teaspoon kosher or sea salt
1 to 2 pin ches freshly grou nd black pepper
8 medium to large fresh basil leaves
3 to 4 oun ces Parmesan, fine ly grated
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OPOTUJDLTLJMMFUUIF$VJTJOBSU® GreenGourmet® Skillet is the
perfect pan for this recipe) with n onstick cooking spray.
2. Put the oil in the blender jar. Set timer for 5 minutes and
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until the vegetables have softened.
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add the water through the lid opening. Brin g the water to a
boil and then add the greens. Allow gr eens to wilt with unit
still on high.
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and basil. Blend on speeds 2 to 3 for 30 se conds to combine.
5. Set the prepared skillet over medi um heat. Pour mixture into
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adjusting heat as necessary to prevent the bottom from
getting too dark.
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serving.
Nutritional information per serving (based on 12 servings):
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