Battle That Belly Fat

Ingredients

1 ripe banana

1 cup unsweetened almond milk

1 tablespoon almond butter

1/2 teaspoon ground cardamom

1 tablespoon honey

2 ice cubes

Preparation

Combine all the ingredients in a blender and purée until smooth

Yield: 1 serving (serving size: 1 1/2 cups)

                           Ingredients

1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups)

1 cup sliced banana (about 1)

1 tablespoon fresh chopped mint

1 tablespoon honey

Ingredients

1 cup chopped fresh pineapple

2 tablespoons finely chopped red onion

2 tablespoons chopped cilantro

1 tablespoon rice vinegar

1/8 teaspoon ground red pepper

Cooking spray

4 (6-ounce) salmon fillets (about 1/2-inch thick)

1/2 teaspoon salt

Preparation

Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.

Yield: serves 4 (serving size: 1 fillet and 1/3 cup salsa)

 Ingredients

4 ounces soba buckwheat noodles or whole-wheat spaghetti

5 ounces asparagus, cut in thirds

Cooking spray

1 (6-oz) salmon fillet, skin off, cut into 8 pieces

1 tablespoon toasted sesame oil

Zest and juice of 1-2 limes (3 TBSP juice)

1/4 teaspoon kosher salt

1/4 teaspoon fresh pepper

4 ounces cucumber, skin on, cut into medium pieces

1/2 small avocado, cut into bite-size pieces

Preparation

Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.

Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.

Make the vinaigrette: Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.

Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.

Prep Time: 8 minutes

Yield: Makes 2 servings (serving size: 2 1/4 cups)

Ingredients

2 tablespoons peanut butter

2 tablespoons 1% low-fat milk

1/4 cup semisweet chocolate chips

3/4 cup old-fashioned rolled oats

Preparation

Heat peanut butter, milk, and chocolate chips in a saucepan over low heat 3 minutes or until chips melt.

Stir in oats. Remove from heat.

With a spoon, small ice cream scoop, or melon baller, drop 8 ball-shaped portions on a wax paper−lined baking sheet. Let set in fridge 10 minutes.

Prep Time: 5 minutes

Yield: 4 servings