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Blueberry Smoothie | Recipe

Blueberry-Smoothie-Blueberry-Council

Smoothies are a delicious and refreshing way to enjoy frozen blueberries while adding more fruit to your diet. This simple blueberry smoothie is perfect for an on-the-go breakfast or a refreshing dessert.

Blueberry Smoothie

Ingredients

  • 2 cups frozen blueberries
  • 1 container (5.3 ounces) peach Greek yogurt
  • 1/2 banana
  • 3 tablespoons almond milk
  • 1 tablespoon honey

Optional Toppings

  • 1/2 cup frozen blueberries, thawed
  • 1/2 banana, sliced
  • 1/2 cup sliced frozen peaches, thawed
  • 1/4 cup granola
  • 2 tablespoons chia seeds
  • 2 tablespoons sliced almonds
  • 2 tablespoons flaked coconut, toasted

Directions

Puree all ingredients in a blender until smooth. Pour into two glasses, dividing evenly.

If desired, add optional toppings to create a smoothie bowl. Recipe makes 2 servings.

Nutrition (per serving without toppings): Calories: 230; Total Fat: 5g; Saturated Fat: 2.5g; Monounsaturated Fat: g; Cholesterol: 10mg; Sodium: 35mg; Carbohydrate: 44g; Dietary Fiber: 5g; Sugar: 34g; Protein: 7g

Nutrition Bonus: Potassium: 289mg; Iron: 4%; Vitamin A: 3%; Vitamin C: 30%; Calcium: 11% 

The post Blueberry Smoothie | Recipe appeared first on Under Armour.

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Cheesy Veggie Bake [Video] | Recipe

Increase any picky eater’s vegetable intake by hiding veggies in Food Fanatic’s cheesy broccoli-zucchini egg bake! Shave time by prepping veggies the night before. Don’t have a spiralizer? Just slice zucchini into thin matchsticks instead of spiralizing, and follow instructions as normal.

Cheesy Veggie Bake

Ingredients

  • 4 large zucchini squashes
  • Salt
  • 4 large eggs
  • 1 cup egg whites (about 8 large egg whites)
  • 1/2 cup fat-free plain greek yogurt (certified gluten-free if necessary)
  • Black pepper
  • 2 cups broccoli, chopped into bite sized pieces
  • 2 cups kale, torn and lightly packed
  • 1 1/2 cups reduced-fat shredded cheddar cheese, divided

Directions

Preheat your oven to 350°F and spray a 10-inch Cast Iron skillet with cooking spray. Set aside.

Using the 6mm blade on your spiralizer. Spiralize the zucchinis, so that they turn into long noodles.

Place the zucchini into a strainer set over a large bowl and sprinkle with salt. Let them sit for 20 minutes, stirring around every so often.

While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl. Add in the Greek yogurt and a pinch of pepper and additional salt. Whisk until smooth and creamy.

Once the zucchini has sat, squeeze out as much excess water as you can. Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can.

Stir the zucchini noodles, broccoli, kale and 1 cup of the cheddar cheese into the egg mixture and mix well.

Pour the mixture into the prepared skillet and spread out evenly. Sprinkle with remaining cheddar cheese.

Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes. Turn your oven to high broil and broil an additional 2-3 minutes or until the top turns golden brown.

Nutrition Information

Serves: 8 |  Serving Size: 1/8 of dish

Per serving: Calories: 164; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 121mg; Sodium: 301mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 6g; Protein: 16g

Nutrition Bonus: Potassium: 678mg; Iron: 8%; Vitamin A: 48%; Vitamin C: 114%; Calcium: 40% 

Recipe by Food Fanatic, a gathering of the best food bloggers the internet has to offer in one tasty spot. If you love food, we’re your people. For more delicious recipes, connect with us on Facebook, Twitter and Pinterest.

Original recipe created by Taylor of Food Faith Fitness and published on Food Fanatic.

The post Cheesy Veggie Bake [Video] | Recipe appeared first on Under Armour.

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Flank Steak with Avocado Salsa | Recipe

Flank-Steak-

Spring is finally here — we can enjoy the weather and break out the grill. This juicy, grilled, cumin-seasoned steak is paired with a fresh avocado salsa. Serve as an entree or alongside tortillas for a simple and flavorful meal.

Flank Steak with Avocado Salsa

Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1 (16-ounce) lean flank steak (3/4- to 1-inch thick)
  • 2 large plum tomatoes, seeded and chopped
  • 1 large avocado, chopped
  • 1 cup chopped English cucumber (about 1/2 a cucumber)
  • 1 small jalapeño, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Directions

Sprinkle cumin and 1/4 teaspoon salt evenly on all sides of steak. Let stand 10 to 15 minutes or cover and refrigerate several hours.

Preheat grill or grill pan to medium-high heat.

Spray grill grates with cooking spray. Grill steaks 4 to 5 minutes on each side for medium-rare or to until desired degree of doneness. Let rest 5 minutes before slicing.

While steak rests, combine tomatoes, avocado, cucumber, jalapeño, cilantro, lime juice and remaining 1/4 teaspoon salt in a medium bowl. Thinly slice steak and top with salsa.

Nutrition Information

Serves: 4 |  Serving Size: 4 ounces steak and 3/4 cup salsa (Total salsa: 3 cups)

Per serving: Calories: 232; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 64mg; Sodium: 340mg; Carbohydrate: 7g; Dietary Fiber: 4g; Sugar: 3g; Protein: 27g

Nutrition Bonus: Potassium: 395mg; Iron: 4%; Vitamin A: 14%; Vitamin C: 31%; Calcium: 3%

The post Flank Steak with Avocado Salsa | Recipe appeared first on Under Armour.

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Apple Pie Oat Muffins [Video] | Recipe

Combine the nutrition of oatmeal, the comfort of apple pie and the portability of a muffin, and you’ve got the perfect breakfast or snack. Kim’s Cravings‘ apple pie oatmeal muffins are dairy-free and gluten-free — and at 100 calories per serving, you can get your apple pie fix without breaking the calorie bank.

Apple Pie Oat Muffins

Ingredients

  • 2 cups old-fashioned rolled oats (certified gluten-free if necessary)
  • 1 teaspoon baking powder
  • 2 teaspoons apple pie spice*
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1 medium apple, grated (about 3/4 cup)
  • 1 large egg white
  • 1/4 cup pure maple syrup (or honey)
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened vanilla almond milk (or milk of choice)
  • 1/3 cup dried cranberries

Optional Additions:

* No apple pie spice? No problem! You can make your own; just add 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon allspice and 1/2 teaspoon ground clove. If your spice pantry is spare, just use 2 teaspoons of cinnamon.

Directions

Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.

Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional additions. Stir well to incorporate.

Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.

Fill muffin cups almost completely full with batter. The muffins will not rise.

Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.

Nutrition Information

Serves: 12 muffins |  Serving Size: 1 muffin

Per serving: Calories: 100; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 287mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 9g; Protein: 3g

Nutrition Bonus: Potassium: 70mg; Iron: 5%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 4% 

Recipe by Kim Lee, the healthy living blogger behind Kim’s Cravings, a blog designed to inspire others to make smart choices when it comes to feeding their bodies. For more from Kim, visit her blog and connect with her on Facebook, Twitter, Instagram and Pinterest.

Original recipe posted on Kim’s Cravings.

The post Apple Pie Oat Muffins [Video] | Recipe appeared first on Under Armour.

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