Smoked trout and summer bean salad
by Nicolaus Balla, Cortney Burns from Fine Cooking, Issue 13


12 oz. (2-3/4 cups) green beans (or an assortment of string beans), string removed if tough, cut into 1/2-inch pieces
1/2 cup sunflower seed or grapeseed oil, preferably unfiltered
4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)
2 small or 1 large cucumber, peeled if skin is tough, cut into 1/2-inch dice (about 3 cups)
1 cup oil-cured black olives, pitted and halved
1/2 cup finely chopped red onion
1/2 cup toasted sunflower seeds
1/4 cup chopped fresh curly parsley, 1 tsp. reserved for garnish
1/4 cup chopped fresh dill, 1 tsp. reserved for garnish
3 Tbs. fresh lemon juice
3 Tbs. red wine vinegar
2 Tbs. fresh marjoram leaves, coarsely chopped, 1 tsp. reserved for garnish
1 Tbs. finely grated lemon zest
2 medium cloves garlic, finely chopped
Kosher or sea salt and freshly ground black pepper
1 cup plain Greek yogurt
8 to 10 oz. skinless smoked trout fillet

1. In a 12-inch skillet, cook the green beans in the oil over medium heat until they begin to sizzle, 1 minute. Add 1 Tbs. water, cover, and steam until crisp-tender, about 4 minutes. Transfer to a large bowl and let cool to room temperature, about 15 minutes.

2. Add the cranberry beans, cucumber, olives, onion, sunflower seeds, parsley, dill, lemon juice, vinegar, marjoram, lemon zest, and garlic. Season to taste with salt and pepper and mix gently.

3. Arrange the salad on a large serving platter and top with dollops of yogurt. Crumble the trout into chunks and scatter over the top. Garnish with the reserved herbs and more black pepper and serve.


High protein smoothie bowl
The original recipe called for protein powder but there is little evidence showing that this is a good protein replacement for Lupus patients. Instead, we added frozen sweet cherries, a food rich in antioxidants.


1 large frozen banana
1/2 cup Almond Breeze Chocolate Almond Milk, plus more if necessary
1 packet instant coffee, if desired
1 cup spinach (if you want a superfood boost)
1/3 cup frozen sweet cherries
Almond Butter
Toasted Almonds
Chia seeds
Low-fat Granola
Sliced Bananas
Fresh Strawberries
Carob chips
Unsweetened Coconut flakes

Add all ingredients except desired toppings to a blender and blend until smooth and creamy. If necessary, add more almond milk and/or ice to reach the desired consistency. The smoothie should be fairly thick so that you can eat it with a spoon.
Pour into a bowl and top with desired toppings such as chia and granola. Serves 1.