Connect Community - BCBSIL
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  • Stone Fruit Oatmeal

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 1 quart water 2 cups old-fashion oats 2 ounces diced peaches 2 ounces diced plums 1.5 ounces diced apricots Directions: Boil water. Stir in oats. Cook about 5 minutes over medium heat, stirring occasionally. Once…
    • 1 month ago
    • Nutrition
    • Recipe Book
  • Cucumber Mint Water

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 2 quarts 1 ounce fresh mint 5 ounces sliced cucumbers (skin-on) Ice Cold Water Directions: Place cucumber and mint in the bottom of a 2-quarter pitcher. Lightly muddle with a wooden spoon to release some the flavor, but don…
    • 1 month ago
    • Nutrition
    • Recipe Book
  • Blueberry, Peach, Strawberry Water

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 2 qt. Water 2.5 oz Strawberries, Quartered 2.5 oz Blueberries, Fresh 2.5 oz Peach, Fresh, Diced Directions: Combine all ingredients. Lightly muddle fruit with a wooden spoon for ~15 seconds (just to release some of…
    • 1 month ago
    • Nutrition
    • Recipe Book
  • Apple, Cucumber, Spinach Smoothie

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 1 serving 3 TBSP Fat free plain Greek yogurt 3/4 cup Ice cubes 3 TBSP Apple juice 1/3 cup Granny Smith Apple, Peeled, Diced 1/3 cup Baby Spinach 1/3 cup Cucumber, English, sliced Directions: Combine all ingredients in a blender…
    • 8 months ago
    • Nutrition
    • Recipe Book
  • Soy Sesame Marinated Cucumber Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 Serving 3 TBSP Rice Vinegar 1 tsp Sugar 1 tsp Hot Chili Oil 1 tsp Sesame Oil 1 tsp Garlic Cloves, minced 3 TBSP Low Sodium Soy Sauce 2 Cucumbers, sliced 1/4 cup Cilantro, chopped 1 tsp Black Sesame Seeds 1 TBSP Green Onions, chopped…
    • 25 days ago
    • Nutrition
    • Recipe Book
  • Buffalo, Blue Cheese Greek Yogurt Dip

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 11 servings 1 cup Greek Yogurt, plain fat free 1/4 cup Blue Cheese Crumbles 2 Tbsp Parsley, chopped 2 tsp Buffalo Sauce Directions: Combine yogurt, blue cheese, parsley and buffalo sauce in a bowl. Stir until mixed. Registered…
    • 11 months ago
    • Nutrition
    • Recipe Book
  • Cumin-Chili Roasted Chayote and Zucchini

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 5 servings Ingredients 2 cloves garlic, minced 1 ½ tsp canola oil 2 ounces red onion, diced 1 tsp chili powder 1 tsp ground cumin 1/8 tsp ground black pepper 1/8 tsp salt 8 ounces chayote squash, peeled, ½-inch cubes 8 ounces…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Warm Sorghum Breakfast Bowl, Greek Yogurt, Honey, & Berries

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 1 serving 3/4 cup Sorghum, cooked 1/2 cup Whole Milk 2 tsp Honey 1/8 tsp Pure Vanilla Extract 1/4 cup Blackberries 1/4 cup Raspberries 1/4 cup Fresh Blueberries 1/4 cup Fat Free Greek Yogurt Directions: In a pot, combine sorghum…
    • 1 month ago
    • Nutrition
    • Recipe Book
  • Beef Barley Soup

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 10 servings 3/4 cup pearl barley (dry) 2 tablespoons canola oil 6 ounces top round beef, diced small 3 ounces yellow onion, diced small 1 ½ ounces diced celery ¼ cup carrots, diced small ½ leek, diced 1 clove garlic, chopped 8 cups…
    • 1 month ago
    • Nutrition
    • Recipe Book
  • Lemon Tahini Dressing

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 16 Servings 2/3 cup tahini paste 1/3 cup canola oil 2/3 cup water 3/4 tsp salt 2 TBSP ground black pepper 3 TBSP fresh lime juice Directions: Combine all ingredients in a blender until emulsified or which together by hand. …
    • over 1 year ago
    • Nutrition
    • Recipe Book
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