recipes out of her book Cinch! that helps conquer craving, drop the pounds and loose inches.
Give your diet a healthy boost with Cynthia Sass' green tea chicken with avocado corn salad, zesty cinnamon basil berry tea, and more.
Green Tea Chicken with Avocado Corn Salad
Ingredients
3 oz cooked boneless, skinless chicken breast, diced
½ tsp green tea leaves mixed with 1/8 tsp each black pepper, garlic powder and lemon zest
1 1/2 cups field greens or baby romaine
¼ cup all natural jarred salsa and sliced red onion
½ cup fresh or frozen, thawed sweet corn or kernels sliced from 1 medium ear of fresh roasted corn
1/4 of a medium avocado
Instructions
Rub chicken with green tea mixture and set aside. Toss greens and onion with salsa to coat. Transfer greens to bowl, top with corn then chicken and avocado.
Zesty Cinnamon Basil Berry Tea
Ingredients
1 bag green tea
¼ cup 100% Concord grape juice
1 cinnamon stick
¼ tsp freshly grated orange or tangerine zest (use organic fruit to avoid pesticide residue)
3 sweet basil leaves, torn
Optional: Unflavored all natural seltzer
Instructions
In a large mug, add tea bag to 6 ounces boiling water. Use cinnamon stick to stir in the juice and zest. Leave cinnamon stick in mug. Add basil and steep, covered for 5 minutes. Remove tea bag but leave other all ingredients and enjoy.
Optional cold beverage version: Chill tea, transfer to a tumbler and mix with ½ cup effervescent all natural seltzer. The longer the tea sits in the refrigerator, the more it becomes infused with flavor. You can even chill it overnight but for freshness. Just be sure to drink or discard within 24 hours.
Savory Spaghetti Squash with Citrus Zest
Ingredients
2 cups cooked spaghetti squash
½ cup whole wheat angel hair pasta
1 Tbsp basil pesto
1 oz aged Asiago cheese, shredded
½ tsp tangerine zest
Instructions
Toss cooked spaghetti squash and angel hair with pesto to coat. Transfer to plate. Garnish with Asiago and sprinkle with zest.
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