802-323-9823

Derby, VT

©2018 BY LYNN TANGUAY LIFESTYLE

Love this recipe with warmer weather and BBQ season upon us.



Ingredients

• 1/2 cup olive oil • 1/4 cup white wine vinegar • 1 teaspoon chili powder • 1-pound Roma tomatoes seeded and diced • 1 (15 ounce) can black-eyed peas, drained and rinsed • 1 (15 ounce) can black beans, drained and rinsed • 1 (11 ounce) sweet corn, drained or Corn of the cob • 1 red onion diced • 1/2 cup diced green bell pepper • 1/2 cup diced red bell pepper • 1 cup chopped cilantro


Instructions

*Chop all ingredients and put in a large bowl.

*Mix the Olive oil, white wine vinegar and the chili powder in a separate dish.

*Pour dressing over salad and toss till coated. This dish can be used as a dip, topping on protein or a side salad.



Never have time for breakfast, make a batch of these and enjoy, grab and go.




Easy, no-cook oatmeal with make-ahead convenience; packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast.

Ingredients 1/4 cup uncooked old fashioned rolled oats 1/3 cup skim milk 1/4 cup low-fat Greek yogurt 1/2 teaspoon cinnamon 1 teaspoon honey, optional (or substitute any preferred sweetener) 1/4 cup unsweetened applesauce, or enough to fill jar

Directions In a half pint (1 cup) jar, add oats, milk, yogurt, cinnamon and honey. Put lid on jar and shake until well combined. Remove lid, add applesauce and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.






Fast, Delicious, & Healthy



Ingredients

1.5 to 2 lb London Broil

¼ cup + 2 Tbsp olive oil divided

2 Tbsp balsamic vinegar

2 heaping Tbsp minced garlic

1 Tbsp dried rosemary

1 pound baby Yukon gold potatoes halved

2 bunches of asparagus trimmed and cut in half


Directions

Preheat oven to 450°. Line a large rimmed baking sheet with foil or coat with non-stick spray.

Place the steak in a large zip-lock bag with the ¼ cup olive oil, balsamic vinegar, minced garlic. Turn to coat and let marinate while roasting potatoes.

In a large bowl, place potatoes, 1 Tbsp olive oil and toss gently to coat and spread them out evenly on the baking sheet.

Roast potatoes mixture until they begin to brown around the edges, about 20 minutes.

Combine remaining 1 Tbsp olive oil and toss to coat; place on opposite side of the baking sheet from the potatoes.

Remove the London broil from the zip-lock bag and shake of the excess marinade; lay the steak on the asparagus.

Return the baking sheet to the oven and roast until an instant-read thermometer inserted horizontally into center of meat registers 130°, about 10 minutes.

Remove from the oven and let rest for 5 minutes before slicing.