Strawberry Citrus Slush

Makes 4 servings

Ingredients:

• 2 cups fresh lemonade
• 1 cup frozen strawberries
• juice from 1 lemon
• 4 drops Lemon essential oil
• 4 drops Lime essential oil
• 3 cups ice
• 3 Tablespoons white sugar

Directions:

Combine all ingredients into blender. Blend until smooth or reaches your desired consistency.

Note: For a more smoothie like consistency add 2 cups of strawberries and only use 2 cups of ice.

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On Guard Pumpkin Smoothie

Makes 4 servings

Ingredients:

• 1 cup almond milk (or milk of choice)
• 1/2 cup pumpkin puree
• 1/2 cup vanilla yogurt (or coconut milk yogurt)
• 2 frozen bananas
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie seasoning (optional)
• 2-3 drops On Guard Protective Blend
• 1 cup ice

Directions:

Combine all ingredients into blender and blend until smooth.

Note: For a garnish, add some whipped cream and pumpkin pie seasoning.

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5-MINUTE HEALTHY PEACH FROZEN YOGURT

INGREDIENTS:

1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

DIRECTIONS:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor or Nurtibullet. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

yield: 4 SERVINGS

http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/

Spinach & Artichoke Dip*

Ingredients:

• 1 cup grated parmesan cheese
• 1 (8 oz.) package of light cream cheese
• ½ Cup light mayonnaise
• ½ tsp. dried dill (optional) 
• 1 Clove of garlic, minced
• 1 (14 oz.) can artichoke hearts or bottoms, drained and rinsed
• 1/3 cup fresh spinach

Directions:

1. Preheat oven to 400ºF. Add the first four ingredients to the Tall Cup. Extract until smooth.
2. Saute garlic in olive oil for about a minute before adding spinach. Cook for about 2 minutes until just wilted. Allow to cool before adding to cheese mixture.
3. Coarsely chop the artichoke hearts by hand and add to cheese mixture. (Can Extract again on the bullet if you want a smooth dip.) Spread into a 10-inch pie plate and smooth the surface. Bake for 15 minutes.
4. Serve immediately with crackers or chips. 

http://nutribulletblog.com/artichoke-dip/