The Milwaukee Post

Place the watercress or baby spinach in large bowl. Drizzle with balsamic vinegar and toss well. Divide among four small plates. In large skillet, heat 2 inches water over medium heat until bubbles cover bottom and sides of pan. Crack eggs into small bowl (do not use eggs with broken yolks). When a few bubbles have broken surface of water, gently pour each egg into pan, leaving room between them. Cook e ggs, without stir ring, until whites are just set and yolks are still runny, 2-3 minutes. Use rubber spatula to gently release eggs from bottom of pan, if necessary. Using slotted spoon, remove eggs from water and drain on paper towels. Place poached egg in each avocado half. Coat medium skillet with olive oil spray. Heat skillet over medium heat and add prosciutto. Cook until crispy, about 2 minutes per side. Transfer two avocado-filled egg halves to each plate and serve immediately with two slices prosciutto. Nutritional infor mation per serving: 4.1g net carbs; 422 calories; 16 g total carbs; 11.9 g fiber; 18.5 g protein; 34 g fat. Avocado Kale Ber ry Smoothie Bowl Recipe courtesy of "Atkins: Eat Right, Not Less" Active time: 10 minutes Total time: 10 minutes Servings: 2 1/3 cup plain protein powder 1 cup plain full-fat Greek yogurt 1/4 cup water 1/2 ripe Hass avocado 1 cup kale leaves 2 tablespoons chopped fresh mint 1 teaspoon stevia (sugar substitute) 1/2 cup fresh or frozen berries such as blackber ries, strawber ries or raspberries 2 tablespoons almond or walnut halves 2 tablespoons chia seeds In blender, blend protein powder, yogurt, water, avocado, kale, mint and stevia until smooth then divide between two bowls. Sprinkle ber ries, nuts and chia seeds over smoothies. Serve immedi- ately. Nutritional infor mation per serving: 12.5 g net carbs; 356 calories; 24.2 g total carbs; 11.8 g fiber; 32.2 g pro- tein; 15.6 g fat. FOOD Healthier spring continued from Page 12 Avocado Kale Berry Smoothie Bowl April 20, 2018 • Milwaukee County Post • 13 •SUNDAYS 1/2 Chicken Broasted Chicken Dinner Served 11-6pm NEW NEW GENUINE BROASTER CHICKEN AVAILABLE EVERYDAY FREE PITCHER OF BEER With purchase of 16" Pizza OPEN for Lunch FRIDAY Fish Fry Beer Batter, Panko Breaded Cod Baked Cod www.brassmonkeymke.com Best in Town Best in Town 700 E. Layton Ave., Milwaukee 414-486-0484 Open 7 days a week 11am - Close All prices subject to change without notice. •MONDAYS Double Cheeseburger/FF Only $5.95 •TUESDAYS 2 Tacos, Ground Beef w/Chips $4.95 or Chicken @ 50¢ extra AVAILABLE TO GO BUCKET OF CHICKEN Happy Hour M-F 11am-6pm Italian Beef Sandwich/FF Green Pepper/Onions/Mushrooms/Aujus Sandwich Roast Beefw/Gravy/FF •WEDNESDAYS Wings Special Reg. 60¢/ea Boneless 65¢/ea ✃ Full Menu Carry-Out Sofia's 7030 W. Lincoln 321-8600 sofiasrestaurant.webs.com PLUS 3 DAILY SPECIALS Every Day! Fish Fry Dinner $ 8.95 260213005 Expires 5/4/18 8oz New York Strip Steak $ 11 95 Only! BUY 16" PIZZA 8" PIZZA FREE Get A Dine In or Carry Out Expires 5/4/18 Saturday Special Only! includes Potato, Coleslaw & Soup Open Tues-Sat 3:30-10pm Closed Mon & Sun 425-6226 10418 W. Forest Home Fish Fry ALL Day Everyday! 10am-3pm $21.95 per person $7.95 kids 4-9 3 and under FREE! Mother's Day Prime Rib Brunch Buffet Mother's Day Individual Dinners from 3pm-8pm featuring Ham, Roast Duck, Steaks, Chops & Seafood. Includes soup, salad, relish plate, vegetable, potato, roll and assorted desserts. RESERVATIONS RECOMMENDED Liver & Onions April 23-27 Veal Parmesan April 30-May 4 259968008 Lunch Specials $5.95each! Live low-carb Find more inspiration, tips and recipes by seeking out additional resources like "Atkins: Eat Right, Not Less: Your Guidebook for Living a Low- Carb and Low- Sugar Lifestyle." The book, filled with 100 whole-food recipes and sim- ple solutions for living a low-carb lifestyle, contains a vari- ety of meal plans, low-carb takes on clas- sic comfort foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personal- ized low-carb lifestyle program.

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