Cynthia Sass is a triple threat! She's a nutritionist, personal trainer, and health educator who visited the show to share her knowledge. It's summertime (yay!) which means everyone is ready to start eating healthier and get bikini body ready. Cynthia's recipes are DELICIOUS and include a wide range for every night of the week. Check them out below!   Cherry Chocolate Green Goddess Smoothie CherryChoc
¼ cup vanilla flavored pea protein powder
1 cup fresh baby spinach leaves
1 ounce dark chocolate squares (70 percent or greater), chopped
1 tablespoon fresh squeezed lime juice
½ teaspoon fresh grated ginger
1 cup frozen cherries
¾ cup water
In a blender, puree all of the ingredients, along with and a handful of ice if desired, and whip until smooth.
Salmon Avocado “Tacos”
½ cup quartered grape tomatoes (about 16)
¼ cup minced yellow bell pepper
¼ cup minced white onion
1 teaspoon minced garlic
1/16 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon minced fresh jalapeno
2 tablespoons fresh squeezed lime juice
3 large outer romaine leaves
1/2 cup cooked black beans, divided
3 ounces cooked or canned wild salmon, divided
¼ of a ripe avocado, diced
In a medium bowl, combine tomatoes, bell pepper, onion, garlic, cayenne, cilantro, jalapeno, and lime juice. Toss together and marinate in the fridge for at least 10 minutes. Fill romaine leaves with black beans, then salmon. Top with chilled vegetable mixture, and garnish with avocado.
Simple Chicken Cacciatore
¼ cup minced yellow onion
1 tablespoon extra virgin olive oil
¼ cup organic low-sodium vegetable broth
¾ cup grape tomatoes (about 16), sliced in half
¼ cup minced green bell pepper
1 teaspoon minced garlic
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon black pepper
2 teaspoons fresh squeezed lemon juice
3 ounces cooked boneless, skinless chicken breast, shredded
1/2 cup cooked lentils
In a medium pan over low heat, sauté onion in olive oil and broth until translucent. Add tomatoes, bell pepper, garlic, Italian herbs, black pepper, and lemon, and sauté until tomatoes are tender. Add chicken to reheat through. Create a bed of lentils on the plate and cover with chicken and vegetable mixture.
Pulse Brownie Bites
Brownies copy
½ cup garbanzo bean flour
½ cup almond flour
½ cup organic cane sugar
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup water
½ cup extra virgin olive oil
1 teaspoon pure vanilla extract
½ cup banana slices
¼ cup dark chocolate chips
Preheat the oven to 350 degrees F. In a large bowl, stir together the flours, sugar, cocoa powder, baking powder, and salt. In blender, whip the water, olive oil, vanilla, and banana; mix until smooth. Fold wet ingredients into dry mix to form a smooth, uniform batter. Stir in chocolate chips. Spoon one tablespoon of batter into 24 paper-cup-lined mini-muffin cups. Bake for fifteen minutes in the preheated oven. Let cool for at least ten minutes. Note: wrapped up, these will keep for three days on the countertop. They also freeze well. Just defrost on the counter for twenty to twenty-five minutes before enjoying.
Watch Ross try foods blindfolded below... It's pretty funny.