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• Healthy Bites
• Bolthouse Farms Protein Milk & Dressing

5 Reasons to try Bolthouse Farms Plant Protein Milk

1. Each serving has 10g of protein from yellow peas, making it a good source of protein.
2. Got food allergies? Bolthouse Farms Plant Protein Milk is a milk everyone can enjoy: it’s made without common allergens like dairy, soy or nuts and intolerances like gluten and lactose.
3. The calcium in milk is vital for strong bones and teeth and helping to prevent osteoporosis.
4. Bolthouse Farms Plant Protein Milk is fortified with B-12 that may help with red blood cells and nerve cells.
5. Consists of a clean taste and creamy texture with no aftertaste.

Plant-Powered Mint Chip Shake

Serves 1
Total Time: 12 minutes

All you need:

• 1 packed cup baby spinach
• 1 large banana, cut into chunks & frozen
• 1 cup Bolthouse Farms® Vanilla Plant Protein Milk
• 1/4 cup fresh mint leaves, plus 1 mint sprig for garnish
• 1/4 tsp mint extract
• Vegan whipped cream, optional
• 1 tbsp finely chopped dark chocolate
• or cocoa nibs
• 1 cup ice cubes

All you do:

1. In a blender combine spinach, banana, milk, ice cubes, mint leaves and mint extract and blend until smooth.
2. Pour into a tall glass and garnish with optional whipped cream, dark chocolate or cocoa nibs, and mint sprig.

Bolthouse Farms Dressing

5 Reasons to try Bolthouse Farms Dressing

1. Bolthouse Farms refrigerated yogurt-based dressings have 60 calories per serving.
2. Contain five grams of fat or less with no added artificial flavors and preservatives. 
3. While Bolthouse Farms dressings are go-to for salads, it can also be used as a flavorful marinade for meats.
4. Try a yogurt-based dressing as a creamy dip for your favorite veggies. 
5. Blothouse Farms line of refrigerated dressings are available in classic varieties like Creamy Caesar and Chunky Blue Cheese.

Chili Lime Chicken Tacos

Serves4

All you need:

• 1 pound boneless skinless chicken thighs or breasts
• 1/2 cup Bolthouse Farms Cucumber Ranch dressing, plus more for serving
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 12 corn tortillas, warmed
• 2 cups finely shredded red cabbage
• 1 large avocado, pitted and sliced
• Chopped cilantro

All you do:

1. In a zip-top bag combine chicken, dressing, lime juice, and chili powder, turning to coat chicken pieces in dressing. Place bag in a bowl and refrigerate at least 4 hours or overnight.
2. Preheat oven to 425 degrees. Lightly oil a baking dish or baking sheet.
3. Remove chicken from marinade, allowing excess to drip off. Place on baking sheet or in baking dish and bake until cooked through or internal temperature reaches 165 degrees, about 18-22 minutes. Let cook slightly, then thinly slice.
4. Serve chicken on tortillas topped with cabbage, avocado, and cilantro, and drizzle with more dressing. 

This information is not intended as medical advice. Please consult a medical professional for individual advice.