Wild Blueberry Pomegranate Smoothie

Yield: 2 servings

Ingredients

• 1 1/2 cups frozen wild blueberries
• 1 cup pomegranate juice
• 2/3 cup plain Greek yogurt
• 1/2 cup water
• 1 large ripe banana (peeled and frozen if desired)
• Honey to taste, as needed

Directions

• Add all ingredients to a blendtec blender and blend until smooth.

Tacos Potato ,Honey Lime

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Haney-Lime Sweet Portanto, Black Bean and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

• 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, diced (1 cup)
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed and drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn or flour tortillas
• Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would 
• 
  
• also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
• Recipe Source: Cooking Classy

Slow Cooker Pork Roast

Ingredients

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• 1 (3 pound) pork sirloin roast
• 1 (1 ounce) package dry onion soup mix
• 1 (16 ounce) can whole berry cranberry sauce

• 2 tablespoons butter, or to taste
• 2 tablespoons all-purpose flour, or as needed
• salt and ground black pepper to taste
• Add all ingredients to list

Directions

• Prep
  10 m
• Cook
  8 h 5 m
• Ready In
  8 h 15 m

1. Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
2. Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
3. Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.