You asked for the recipe... and we aim to please!
If you’re a true peanut butter addict, lighten it up with this clever recipe that our guests absolutely love. The addition of carrot purée slashes calories and boosts vitamins. Make sure you have plenty of veggies, whole grain bread, and pretzels for dipping. This recipe makes two cups and lasts up to seven days in the fridge but cannot be frozen!
Yields: 2 cups
Prep time: 15 minutes
Cook time: 20 minutes
2 cups peeled of 1/2-inch thick sliced carrots
1 cup reduced fat smooth or chunky peanut butter
Bring a small pot of water to a boil. Add the carrots and cook at a high simmer until very tender, about 20 minutes. Drain well.
Place the carrots in the bowl of a food processor and blend on high speed until smooth. Add the peanut butter and process on high speed until very smooth.
Transfer to an airtight container and refrigerate until ready to use, up to seven days.
Nutritional information per two tablespoon serving: calories 100, fat 6g, carbohydrates 8g, fiber 2g, protein 4g
We all want our kids to eat healthy, but one of the biggest challenges we face is how to make healthy meals taste delicious. Below are three nutritious, tasty, and easy-to-make Miraval recipes from Executive Chef Justin Macy that kids will love. Enjoy!
Miraval's Crispy Honey Chicken Fingers with Marinara Sauce
Makes 6 Servings
1 lb. boneless, skinless chicken breast, cut into 3/4 in. strips
1/4 c. honey
1/4 c. water
1 c. corn flakes, crushed (food processor works well for this)
Miraval's Marinara Sauce (recipe follows)
PREHEAT the oven to 425°F. Lightly spray a baking sheet with cooking spray.
IN a small bowl, whisk together the honey and water. Soak the chicken in the honey.
PLACE the cornflakes on a plate. Remove chicken strips from honey and coat with cornflakes.
PLACE on a prepared pan. Bake for 10 minutes. Turn the chicken over after 5 minutes to evenly brown the chicken fingers.
Calories: 250; Total Fat: 6g; Carbohydrate: 25g; Dietary Fiber: 0g; Protein: 24g
July 2013 Recipe of the Month
This recipe, featured in Miraval's Mindful Eating Cookbook, is the perfect, healthy alternative to hot dogs this 4th of July. Ahi tuna, paired with our Roasted Pineapple Salsa, is a smart, protein-packed choice for an alfresco meal. If fresh ahi isn't available, substitute any firm, mild-flavored fish, such as mahimahi. Enjoy!
June 2013 Recipe of the Month
It's heating up in Tucson! Wherever you call home, we hope a summer picnic or pool party is on your calendar! Executive Chef Justin Macy chose Miraval's Frozen Mint Lemonade as our June Recipe of the Month because it is so refreshing and has been a guest favorite for many years. This recipe can also be found on page 208 of Miraval's Mindful Eating Cookbook. Enjoy!
May 2013 Recipe of the Month
As Miraval incorporates fresh, locally sourced produce seasonally, we encourage you to do the same at home! In May, look for organic tomatoes in your local farmer's market or grocery store to complement this light and low calorie dish of mussels, wine, tomatoes, and herbs from Miraval's Mindful Eating Cookbook. Enjoy with fresh toasted pita chips!