Acai Bowl

Acai Bowl
Clean Simple Eats

Makes 1 serving

335 calories / 10.5F / 35.5C / 24P

Ingredients:

• 1 frozen unsweetened Açaí pack, Sambazon
• 50g frozen strawberries
• 40g frozen bananas
• 1/4 cup unsweetened Almond & Coconut milk
• 1 serving CSE Simply Vanilla Protein
• 4-6 ice cubes
• Toppings:
• 20g banana, sliced
• 1 Tbs. sliced almonds
• 1 Tbs. granola

Directions:

1. Place frozen Açaí in a blender and pulse until broken up. Scrape down the sides of the blender and add the almond & coconut milk, frozen strawberries & bananas, protein powder and ice. Blend until smooth and thick.
2. Pour into a bowl and top with bananas, almonds and granola.

Sweet Potato and Black Bean Tacos

with Avocado Crema and Cilantro

from Hello Fresh

4 Sweet Potatoes 

1 Yellow Onion 

1/4 oz Cilantro 

4 cloves Garlic 

13.4 oz Black Beans 

2 Limes 

12 Flour Tortillas 

1 oz Honey 

2 tsp Cumin 

2 Avocados 

8 Tablespoons Sour Cream

4 Tablespoons Olive Oil

1. Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes.

2. Meanwhile, halve, peel, and dice onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse half the beans from the box (use the rest as you like). Zest ½ tsp zest from lime, then cut into halves.

3. Heat 1 TBSP olive oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.

4. Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) Toss sweet potatoes, honey, cumin, and juice from one lime half into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.

5. Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with sour cream, juice from remaining lime half, and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.

6. Spread avocado crema onto tortillas, then top each with filling, avocado slices, and cilantro. TIP: Break out the hot sauce if you like it spicy.

Nutrition Values/ per serving

Energy (kJ)3598 kJ

Calories860 kcal

Fat38 g

Saturated Fat10 g

Carbohydrate114 g

Sugar19 g

Dietary Fiber21 g

Protein17 g

Cholesterol20 mg

Sodium1010 mg

Peppercorn-Gravy Steak
with Broccoli and Garlic Bread
from Hello Fresh




4 cloves Garlic
4 Scallions
Ciabatta Bread
2 Tablespoons Black Peppercorns
16 oz Broccoli Florets
20 oz Ranch-Cut Steak
2 cubes Beef Stock Concentrate
4 teaspoons Dijon Mustard
4 Tablespoons Sour Cream
6 Tablespoons Butter
4 Tablespoons Vegetable Oil

1. Wash and dry all produce. Take out 2 TBSP butter and let sit at room temperature. Mince or grate garlic. Trim and thinly slice scallions, separating greens and whites. Split ciabatta in half (as if for a sandwich). Place peppercorns in a zip-close bag; crush in bag using a rolling pin or a heavy-bottomed pan
2. Heat a large drizzle of oil in a medium pan over medium-high heat. Add broccoli and 3 TBSP water. Cover pan and let steam until broccoli is bright green and starting to become tender, about 3 minutes. Uncover and allow remaining water to evaporate.
3. Toss a large drizzle of oil and half the garlic into pan with broccoli. Cook until broccoli is crisped and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside. Carefully wipe out pan.
4. Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Set aside to rest. Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and ¼ tsp crushed peppercorns (use more or less to taste). Cook until softened, about 2 minutes.
 5. Stir stock concentrate, ⅓ cup water, and mustard into pan, scraping up any browned bits on bottom. Simmer until reduced by half, about 2 minutes. Remove from heat and stir in another 1 TBSP butter. Pour mixture into a medium bowl, whisk in sour cream, and set aside. In a small bowl, mix reserved 2 TBSP butter and remaining garlic. Season with salt and pepper.
6. Spread garlic butter onto cut sides of ciabatta. Heat pan used for broccoli over medium-high heat. Add ciabatta buttered-side down and toast until light golden, 2-3 minutes. Thinly slice steak against the grain. Divide between plates and spoon gravy over top. Sprinkle with scallion greens. Serve with broccoli and ciabatta on the side.

Nutrition Values/ per serving

Energy (kJ)3347 kJ

Calories800 kcal

Fat59 g

Saturated Fat23 g

Carbohydrate34 g

Sugar3 g

Dietary Fiber4 g

Protein32 g

Cholesterol170 mg

Sodium

940 mg

Creamy Corn and Pancetta Chowder

Creamy Corn and Pancetta Chowder
with Spinach Salad and Naan Toast
from Hello Fresh



24 oz Yukon Gold Potatoes
1 Yellow Onion
2 Scallions
1 Lime
2 Tablespoons flour
13.5 ounces milk
2 cubes Chicken Stock
4 ounces Pancetta (or bacon)
13.4 ounces Corn
4 pieces of Naan Bread
8 tablespoons Sour Cream
5 ounces Baby Spinach
2 ounces Dried Cranberries
1 ounce Honey Sesame Pecans
1/2 cup Cheddar Cheese
4 Tablespoons Butter
8.5 teaspoons Olive Oil
Salt and Pepper to taste

1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve lemon.
2. Melt 2 TBSP butter in a large pot over medium-high heat. Add onion and scallion whites. Cook until very soft, 4-5 minutes. Season with plenty of salt and pepper. Stir in flour and cook 1 minute. Slowly pour in milk, a little at a time, until completely incorporated.
3. Stir potatoes, 2½ cups water, and stock concentrates into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about 15 minutes.
4. Meanwhile, heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crisp, 6-7 minutes. Remove from pan and set aside on a paper-towel-lined plate to drain. Drain and rinse corn. Place naans on a baking sheet and sprinkle with a drizzle of olive oil; season with salt and pepper. Bake in oven until slightly crisp, 6-8 minutes. Cut naans in half.
5. Once potatoes are tender, lightly mash in pot with a potato masher until chunky—some pieces should be crushed but a few whole ones should still remain. Stir in corn and allow to warm through. Remove pot from heat and let soup cool slightly. Stir in half the sour cream (2 packets). Taste and season with plenty of salt and pepper. TIP: Add a splash of water if soup is very thick.
6. Place spinach, cranberries, and pecans in a large bowl. Add a squeeze or two of lemon and 2½ TBSP olive oil. Season with salt and pepper. Toss to combine. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with cheddar, pancetta, and scallion greens. Serve with salad and naans for dipping on the side.

Pineapple Pork Chops

Pineapple Pork Chops with Sugar Snap Peas and Jasmine Rice
4 servings
from Hello Fresh



12 oz Sugar Snap Peas
1 Shallot, minced
2 Limes
1/2 oz Cilantro, finely chopped
8 oz Pineapple, finely chopped
1 cup Jasmine Rice
24 oz Pork Chops
1 oz Honey


1. Cook the rice and keep warm until serving.
2. In a medium bowl, toss together pineapple, 2 tsp shallot, half the cilantro, and juice from half a lime. Season with salt and pepper.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice, and 2 tablespoons of water. Cook another 1-2 minutes, until the pork is done. Remove from heat and stir in a squeeze of lime.
4. Heat a drizzle of olive oil in a pan over medium-high heat, add snap peas. Cook, tossing occasionally until tender but still slightly crisp, about 3-5 minutes. Season with salt and pepper.
5. Add remaining cilantro and a squeeze of lime to the rice.

Nutrition per serving

510 calories
2g Saturated Fat
21 grams Sugar
42 grams Protein
150 mg Sodium

Milk free•Egg free•Gluten free•Nut free