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Featured Recipe
Creamy Greek Yogurt Cucumber Fennel Salad
Ingredients
1 container (5-6 oz.) plain Greek yogurt
2 tsp. apple cider vinegar*
1/8 tsp. Pink Himalayan salt or to taste
Freshly ground black pepper to taste
2 cups thinly sliced English cucumber**
1 small or 1/2 large fennel bulb, cut into quarters, cored, thinly sliced crosswise (about 1 cup)
3 Tbsp. coarsely chopped fennel fronds, divided* For maximum health benefits, use unfiltered, raw apple cider vinegar with "the mother" (such as Braggs)
**If using large English cucumbers, cut in half lengthwise before slicing.
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
Directions
1, In
medium bowl, whisk together yogurt, vinegar,
salt and pepper.
2. Add cucumber, fennel and 2 tablespoons
fronds and toss to coat.
3. Transfer to serving dish and garnish with
remaining fennel fronds. Serve immediately
or refrigerate until serving.
Makes 4 servings. about 3
cups total yield.
Per Serving: 70 calories +/-, 8 g total fat
(5.5 g. saturated fat), 7 g carbohydrate, 5
g protein, 1 g dietary fiber, 109 mg sodium.
Iriginal image and recipe soure (as
modified): aicr.org
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Leafy Greens Strawberry Smoothie
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Granular All-Purpose Sweetener
Highest Quality Organic Stevia, Perfectly Sweet no
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Whole Wheat Fettuccine with Wild Mushroom Sauce
Whole-Wheat Pasta with Fennel, Peas and Arugula
Whole Wheat Pasta with Tomatoes and Summer Vegetables
Wild Mushroom Tart with Gruyere Pastry Crust
Winter Butternut Squash and Sweet Pepper Soup
Winter Kale and Cauliflower Salad
Winter Salad with Warm Mushrooms
World's Best Spinach and Artichoke Dip
Yogurt Marinated Chicken Kebabs
Zesty Asian Turkey and Mango Stir-fry
Zesty Chicken with Rice and Black-Eyed Peas
Zucchini Brownies
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