Teacher
Self-Care
Egg and Avocado Toast
1 avocado mashed
1 celery rib chopped
1 chopped hard boiled egg
1 Tablespoon of lemon juice
2 Tablespoons of low-fat yogurt
Pinch of salt
Hot sauce to taste
Mix everything together and put on a piece of toast. Yum!
Raspberry Smoothie
1 frozen chopped banana
1/2 cup raspberries
1/3 cup yogurt
2 Tablespoons peanut butter ( or any nut butter)
1 Tablespoon water
1/2 Teaspoon flax seed
Blend all in a blender and you have a nutritious breakfast on the go.
Make this Cannellini and Mint salad on the weekend.
Then I divide it into containers for my grab and go lunches. If I do not get to it during lunch, teachers you know what I mean, it makes a great pick me up after school
Creamy Pasta Salad
Ingredients:
1 package of fusilli or rotini pasta (or pasta you like)
small container of plain lowfat yogurt
small jar of basil pesto
2 tbsp fresh lemon juice
1 tsp sugar
pinch salt
pinch pepper
500g cherry tomatoes
100g walnuts
100 g Parmesan cheese
fresh basil
generous pinch salt
generous pinch pepper
Directions:
Boil pasta until al dente according to the package directions. Drain and run under cold water until pasta has completely cooled. Set aside.
For the dressing: Combine the yogurt, pesto, lemon juice, sugar, salt and pepper. Place in the fridge until needed.
Chop 1 cup walnuts. Toast walnuts in a small pan for 5-7 minutes on medium-low. Stir the walnuts often to prevent burning.
Chop 2 packages of cherry tomatoes into halves.
Place cooled pasta in a large bowl and add the dressing along with the chopped tomatoes, toasted walnuts, Parmesan cheese, and generous pinch of salt and pepper. Stir until completely combined.
Chop 1 cup of fresh basil. Serve pasta salad with freshly chopped basil and additional Parmesan cheese.
