Servings: 4

Ingredients

• 6 ounces (2 cups) whole grain fusilli or rotini pasta
• ⅓ cup extra-virgin olive oil
• 2 pints cherry or grape tomatoes
• ½ tsp fine sea salt
• 8 ounces mozzarella “pearls”, or one mozzarella ball, torn into bite-sized pieces
• Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
• 2-3 tsp white balsamic vinegar or regular balsamic vinegar

Instructions

• Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta and keep it aside.
• Combine the olive oil, tomatoes, and salt in a skillet or Dutch oven over medium heat with a lid. Cook until the tomatoes have burst out of their skins and the olive oil has a light red hue, around 6-12 minutes. 
• Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. 
• We don’t want the cheese to melt on contact, so wait to proceed to the next step until your pasta is slightly warm (not hot).
• Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, if need be. For the best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or refrigerate it for future use.

(Source: COOKIE + Kate)

Servings: 1

Ingredients:

• 2 oz smoked turkey breast (Look for fewer than 500 milligrams of sodium per serving.)
• 1 slice American, Cheddar, or pepper Jack cheese
• 1 thick tomato slice
• 1 whole-wheat English muffin, split and toasted
• 1 tbsp guacamole
• 1 tsp canola or olive oil
• 1 egg
• Salt and black pepper to taste

Instructions: 

• Heat the oil in a small nonstick skillet or saute pan over medium heat until hot.
• Add the egg and gently fry until the white is set, but the yolk is still runny, about 5 minutes.
• Season with salt and pepper to your liking.
• Place the turkey on a plate, top with the cheese, and microwave for 30 to 45 seconds, until the turkey is hot, and the cheese is melted.
• Place the tomato on the bottom half of the English muffin, and season with salt and pepper. Top with the turkey and egg. Slather the guacamole on the top half of the muffin, and crown the sandwich.

(Source: Eat This, Not That!) 

Servings: 8

Ingredients:

• 1 cup frozen mango chunks
• ¾ cup nonfat plain Greek yogurt
• ¼ cup reduced-fat milk
• 1 teaspoon vanilla extract
• ¼ ripe peach, sliced
• ⅓ cup raspberries
• 1 tablespoon sliced almonds, toasted if desired
• 1 tablespoon unsweetened coconut flakes, toasted if desired
• 1 teaspoon chia seeds

Directions:

• Place bananas and peanut butter in a food processor. Pulse and process until mostly smooth, stopping to scrape down the sides as needed. Garnish with coconut, if desired. Serve immediately.

(Source: EatingWell)