This is Kathleen Raskin of Las Vegas, and I’d like to welcome you to Kathey Jo’s Kitchen. I’m sure you cleaned your slate with the arrival of 2018. Here in Kathey Jo’s Kitchen, I’m doing my best. I started meal planning on Sundays before the work week, for one. I’m determined to keep my momentum going. I don’t expect results right away. That’s all we can expect of ourselves. There’s the idea of false hope syndrome that I became aware of before I decided to take my health more seriously. I internalized the good that I wanted my hard work to do for me, rather than making outrageous demands. What resolutions did you make for 2018? Feel free to share them in the comments below with your fellow Kathey Jo’s Kitchen fans.
Triple Berry Spinach Smoothie
Ingredients
- 1 c. orange juice
- 1 c. frozen blueberries
- ½ c. frozen strawberries
- ½ c. frozen raspberries
- 1½ c. loosely packed spinach
- Honey or agave syrup
- Ice (optional)
Directions
- Add the orange juice, fruit, and spinach to a blender. Blend on medium-high speed until the all the spinach is blended and there are no visible green specks.
- Add up to 2 tablespoons of agave syrup to sweeten, if you want a sweet drink.
- Add additional ice cubes for a colder drink.
Steak Fajita Wraps
Ingredients
- 1 c. frozen whole-kernel corn
- ½ c. chopped fresh cilantro
- 2 tbsp. minced red onion
- 2 tbsp. fresh lime juice
- 1 tbsp. extra-virgin olive oil
- ½ tsp. ground cumin
- .13 tbsp. salt
- .13 tsp. Freshly ground black pepper
- 1 can black beans
- 2¼ c. chopped Basil Grilled Flank Steak
- 6 fat-free flour tortillas
- ¾ c. shredded Monterey Jack cheese with jalapeño peppers
Directions
- Combine first 9 ingredients, stirring well to coat.
- Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla.
- Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up.
- Wrap sandwiches in aluminum foil or wax paper, and chill.
