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MEALS ON THE GO

When it comes to creating healthy habits, learning to adapt while on the go is an important lesson to learn! Here are our top tips for keeping your nutrition in check while out and about.

Create a Menu

Keep it simple and in moderation to fit your needs. Generally, meals should include one serving of a protein, a vegetable and a complex carbohydrate. You should also opt for healthy snacks such as fruit that contain some protein, carbohydrates or healthy fat to help you feel full. Once you’ve picked your meals and snacks, build a grocery list based on your menu.

Designate Meal Prep Days

Most people prefer to prep their meals on the weekend but that might not work for your lifestyle. Look at your schedule the week before and decide which days will work best for the upcoming week.

Shop Your List

Since you already created your menu, all you have to do is find the ingredients on your list. This will help prevent you from purchasing unnecessary items that may not be the best choices.

Prep Your Meals

Don’t worry; you don’t have to prep all your meals in one day. Sometimes that can be overwhelming and time consuming if you’re not used to the routine. Instead, pick a couple days to cook and prep enough meals and snacks for 2-3 days each week.

If you are short on time or would rather not meal prep altogether, you can cook multiple batches and freeze your meals for hectic days.

Pack and Store

Proper storage containers can be your best friend. They come in various shapes, sizes and materials — some are stackable (to save room) or have sectioned-off containers (for portions) or are freezer-friendly for easy storage. Sandwich bags are also a great option for on-the-go snacks.

Kale, Blueberry & Candied Pecan Salad

KALE, BLUEBERRY & CANDIED PECAN SALAD

Ingredients

SALAD

• 1 bunch kale, trimmed into pieces OR 1 small bag of whole spinach leaves

• 2 cups blueberries, whole

• 1 cup pecans, chopped

• 1 tbsp honey

• 3 oz goat cheese, crumbled

• salt to taste

VINAIGRETTE DRESSING

• OPTIONAL - 1/3 cup extra virgin olive oil

• OPTIONAL - 3 tbsp white balsamic vinegar

• OPTIONAL - 2 tbsp honey

• OPTIONAL - 1/4 tsp sea salt

• OPTIONAL - 1/8 tsp ground pepper

SALAD (prep time - 15 minutes)

1. In a large salad bowl, combine kale or spinach and blueberries. Set aside.

2. Preheat large skillet over low-medium heat, add pecans and roast for about 3 minutes, or until golden brown. Shake skillet occasionally to avoid burning. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often.

3. When pecans are done roasting, pour over kale and blueberries.

4. Toss gently to combine. Add goat cheese and toss a few more times, plate and serve.*

OPTIONAL VINAIGRETTE DRESSING (prep time - 10 minutes) (see optional ingredients)

1. Whisk olive oil, balsamic vinegar, honey, sea salt and pepper together until well combined.

2. *Drizzle on top of salad and serve.

Makes 4 servings

Slow Cooker Enchilada Soup

SLOW COOKER ENCHILADA SOUP

Ingredients:

• 1 lb boneless, skinless chicken breast

• 1/2 tsp cumin

• 1 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1 medium onion, diced

• 1 red pepper, diced

• 1 - 15oz. can enchilada sauce

• 3 garlic cloves, minced

• 1 - 8oz. can diced tomatoes with green chiles

• 6 cups low-sodium chicken broth

• 1 tbsp tomato paste

• 1 - 15oz. can black beans, drained and rinsed

• 1/4 cup corn meal

• 1/2 cup reduced-fat shredded cheese

• 1/2 cup water

• OPTIONAL - cilantro and avocado, chopped*

• OPTIONAL - 1 cup tortilla chips, crushed*

1. Combine the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers and tomatoes with green chiles, enchilada sauce, chicken broth and tomato paste into slow cooker.

2. Cook on low heat for 4 hours. Remove the chicken and shred with fork. Return to soup and add beans.

3. Mix the corn meal with 1/4-1/2 cup of water (more if needed) until smooth. Add the soup and let cook for 30 more minutes. Top with cheese.*

INCORPORATE VARIATIONS (see optional ingredients)

1. *Garnish bowl with sliced avocado, crushed tortilla chips and cilantro.

Makes 8 servings

Spicy Turkey Picadillo

SPICY TURKEY PICADILLO

Ingredients:

• cooking spray

• 1 lb lean ground turkey

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tsp salt

• 1 jalapeno, whole

• 1 lb potatoes, peeled and diced

• 1 can tomato sauce

• 2 tbsp chipotle peppers

• 1 bay leaf

• 1 tsp ground black pepper

1. Spray skillet with non-stick cooking spray.

2. Brown turkey in skillet over medium-high heat and cook until no longer pink. Add garlic and stir.

3. Blend together the tomato sauce and chipotle peppers, adding the peppers one at a time until desired spiciness is reached.

4. Add the turkey, remaining ingredients and tomato sauce mixture to the slow cooker. Cook on high for 4 hours, or on low for 8 hours.

5. Remove bay leaf before serving.

Makes 6 servings

Overnight Oatmeal

OVERNIGHT OATMEAL POWER BOWL

Ingredients:

• 2/3 cup rolled oats

• 1 banana, mashed

• 2 tbsp chia seeds

• 1/4 tsp cinnamon

• 2/3 almond milk

• 1/3 cup water

• 1 tbsp ground flax seed

• OPTIONAL - 1 serving AdvoCare Muscle Gain™ protein shake mix (flavor of your choice)*

• OPTIONAL - chopped raisins, almonds and/or walnuts**

THE NIGHT BEFORE (prep time - 10 minutes)

1. In a medium bowl or food processor, mash banana until smooth.

2. Stir in the chia seeds, oats, cinnamon, milk and water, and mix until smooth.*

3. Cover bowl and refrigerate overnight.

THE FOLLOWING MORNING (cook time - 5 minutes)

1. Heat small sauce pan over medium-high heat. Pour oat mixture into pan and bring to a simmer.

2. Reduce heat immediately to medium-low and stir frequently until thick.

3. Before serving, add flax seed and let sit for about 10 seconds. Pour into a bowl and serve.**

INCORPORATE VARIATIONS (see optional ingredients)

1. *Add 1 serving AdvoCare Muscle Gain™ protein powder (flavor of your choice) to medium bowl and stir with other ingredients.

2. **Garnish oatmeal with desired amount of chopped raisins, almonds and/or walnuts.

Lean Turkey Sliders

**LEAN TURKEY SLIDERS **(prep time – 20 minutes)

ingredients

• cooking spray

• 8 whole wheat OR whole-grain rolls

• 1 lb lean ground turkey

• 8 slices low-fat mozzarella cheese

• 6-8 cherry tomatoes, sliced

• 8 large lettuce leaves

• 1 medium onion, grated

• 1/2 tbsp reduced-sodium soy sauce

• 1/4 tsp cinnamon

• 1/4 tsp ground black pepper

• OPTIONAL - 2 tsp low-sodium ketchup*

In a large bowl, mix onion, turkey, soy sauce and spices.

Roll mixture into eight 2-inch patties and place on a tray.

Spray skillet with non-stick cooking spray and place over medium-high heat for 1 minute.

Add patties to skillet and cook for about 2 to 3 minutes per side, or until cooked thoroughly.

To assemble sliders, cut bread rolls in half, and place 1 patty on bottom bun. Top with cherry tomato slices, lettuce leaves and one slice of low-fat mozzarella cheese, followed by the top bun.*

INCORPORATE VARIATIONS (see optional ingredients)

*Serve with 1 to 2 tsp of low-sodium ketchup.

Makes 8 sliders

Fish Taco Bowls

FISH TACO BOWLS (prep time - 15 minutes)

Ingredients

• 4 cod fillets

• 1 red onion, diced

• 1 red bell pepper, diced

• 1 cup carrots, diced

• 1 15oz. can low-sodium black beans, rinsed and drained

• 2 cups brown rice, cooked

• 2 tsp chili powder

• 2 tsp cumin

• garlic powder to taste

• 2 tsp olive oil

• salt to taste

• ground pepper to taste

• OPTIONAL - cilantro, lime juice and avocado, chopped*

1. In a small bowl, combine chili powder, cumin and garlic powder. Sprinkle evenly over both sides of the fish and sprinkle salt and pepper to taste.

2. Coat a large non-stick skillet with olive oil over medium-high heat. Add the fish and cook undisturbed for several minutes per side. Fish should flake easily and be opaque throughout when done. Remove the fish from the pan and set aside.

3. If necessary, add another drizzle of olive oil to pan and add onion, pepper and carrots. Cook over medium-high heat, stirring occasionally until tender.

4. Add black beans and heat.

5. Layer rice, bean mixture and fish in a bowl* and serve.

INCORPORATE VARIATIONS (see optional ingredients)

6. *Top bowls with avocado, cilantro and lime juice if desired.

Makes 4 bowls

Spaghetti Squash with Turkey Meatballs

SPAGHETTI SQUASH WITH TURKEY MEATBALLS

Ingredients

• 1 lb lean ground turkey

• 1 large egg

• 2 large squash

• 1/4 cup parmesan cheese

• 1/2 cup zucchini, shredded

• 1/2 cup carrot, shredded

• 1/2 cup whole wheat breadcrumbs

• 1 tbsp basil

• 1 tbsp parsley

• 2-3 garlic cloves, minced

• 2 cups low-sugar spaghetti sauce

SPAGHETTI SQUASH

1. Pierce squash several times with a knife, creating holes to release steam.

2. Place whole squash in microwave-safe dish for 12 minutes, rotating halfway through, or until soft. Caution: squash will be hot.

3. Allow squash to cool slightly, then cut tops off the squash and split into two even halves. Remove the seeds.

4. Using a fork, scrape spaghetti strands from the inside of the squash into a colander.

TURKEY MEATBALLS

1. Preheat oven to 400°F.

2. In a medium bowl, delicately combine turkey, bread crumbs, egg, cheese, carrot, zucchini, basil, parsley and garlic. Fold ingredients together using your hands; avoid over-mixing as meatballs could become tough.

3. Pour 1 cup spaghetti sauce into a 9x13-inch baking dish.

4. Roll your meatballs into approximately 1”-thick balls, and distribute evenly throughout baking dish.

5. Bake until meatballs have reached internal temperature of 165°F.

6. Combine spaghetti squash with remaining spaghetti sauce and meatballs and serve.

Makes 6 servings

Balsamic Brown Sugar Pork Tenderloin

SLOW-COOKER BALSAMIC BROWN SUGAR PORK TENDERLOIN

Ingredients

• 2 lb lean pork tenderloin

• 1/4 cup balsamic vinegar

• 1/2 cup low-sodium chicken broth

• 2 tbsp low-sodium soy sauce

• 2 tbsp brown sugar

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1/4 tsp chili powder

• salt to taste

• ground pepper to taste

1. Combine the balsamic vinegar, chicken broth and soy sauce, and set aside.

2. In a separate bowl, combine brown sugar, cumin, garlic powder, chili powder, salt and pepper.

3. Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over top.

4. Cook on low for 6 to 8 hours, or until very tender.

5. If desired, top with balsamic glaze or reduce the liquid from the slow cooker by bringing to a boil in a sauce pan to create your own glaze.

6. For a crisp exterior, place tenderloin in oven and broil for 4 to 5 minutes.

Makes 6 serving

Quinoa & Kale Salad With Grilled Chicken & Turkey Bacon

QUINOA & KALE SALAD WITH GRILLED CHICKEN & TURKEY BACON (prep time – 15 minutes)

ingredients

• cooking spray

• 1 cup dry quinoa

• 1 bunch kale, trimmed into pieces

• 1 lb boneless, skinless chicken breast, sliced

• 8-10 slices turkey bacon, cooked and chopped

• 1 cup canned chickpeas, drained and rinsed

• 1/4 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 shallot, diced

• 1/4 tsp garlic salt

• ground pepper to taste

1. Prepare and fluff quinoa with a fork, according to package. Transfer to a large serving bowl.

2. Spray a medium pan with non-stick cooking spray. Sauté shallots for approximately 3 minutes, or until fragrant.

3. Season chicken with garlic salt and pepper and carefully add chicken to the pan. Cook over medium high heat for about 3 minutes on each side, letting each side brown. Toss with tongs a few times until chicken is cooked thoroughly.

4. Toss quinoa with the grilled chicken, turkey bacon, chickpeas, extra virgin olive oil, shallots, lemon juice and kale. Serve immediately and season with salt and pepper for taste.

Makes 4 servings

Turkey Enchiladas

TURKEY ENCHILADAS

Ingredients

• 6 whole wheat 8-inch tortillas

• 1 1/2 lb lean ground turkey

• 1 tbsp coconut oil

• 1 medium red onion, chopped

• 1/2 white onion, chopped

• 1 tomato, chopped

• 1 can fire-roasted chiles

• 1 Anaheim pepper, chopped

• 4 ancho chiles, chopped

• 3 arbol chiles, chopped

• 4 garlic cloves, minced

• 2 tsp cumin

• 2 tsp chili powder

• 1/2 tsp oregano

• salt to taste

• ground pepper to taste

• 3 cups water

RED ENCHILADA SAUCE (cook time - 45 minutes)

1. Put water in a large pot and heat to a boil.

2. Remove seeds and stems from ancho and arbol chiles, then dice. Sauté with the onion and 2 minced garlic cloves over medium-low heat for 5 minutes, or until fragrant.

3. Add the chile mixture and tomato to the boiling water. Reduce heat and cook for 15 minutes.

4. Transfer to a blender/food processor and puree with ¼ teaspoon oregano and 1/4 teaspoon cumin until smooth. Transfer back to pot and heat for another 15 minutes. Remove from heat and strain.

ENCHILADAS (prep time - 15 minutes)

1. Preheat oven to 350°F.

2. Heat a skillet over medium-high heat and melt coconut oil. Add Anaheim pepper, 2 minced garlic cloves, red onion and fire-roasted chiles and sauté until onions are translucent.

3. Add ground turkey and cook until brown. Stir in 1 ¾ teaspoon cumin, 1 3/4 teaspoon chili powder, 1/4 oregano, salt and pepper, 1/2 cup enchilada sauce and simmer over low heat, or until any extra liquid is evaporated.

4. Pour small amount of enchilada sauce into the bottom of an 8x8 pan. Fill one tortilla at a time with the meat mixture, roll and place seam side down into baking dish.

5. Repeat with all tortillas until the pan is full. Pour remaining enchilada sauce over the enchiladas and bake for 15 minutes.

Makes 6 enchiladas

SERVING SIZE - 1 enchilada

Peanut Butter, Strawberry and Banana Quesadillas

PEANUT BUTTER, STRAWBERRY & BANANA QUESADILLAS (prep time – 20 minutes)

ingredients

• cooking spray

• 2 whole wheat 8-inch tortillas

• 1 large banana, sliced

• 4-5 strawberries, sliced

• 1/8 tsp cinnamon

• 2 tbsp creamy peanut butter, no sugar added

• OPTIONAL - 2 tbsp chocolate chips*

• OPTIONAL - chopped walnuts and/or pecans**

1. Spray skillet with non-stick cooking spray and place over medium-high heat.

2. Spread 1 tbsp of peanut butter on each tortilla, then place banana and strawberry slices on top.*

3. Sprinkle fruit and add a pinch of cinnamon on top of peanut butter and fruit, then add second tortilla on top pressing down gently to stick edges together.

4. Place quesadillas in skillet and cook for 30 to 45 seconds, or until edges are golden brown.

5. Flip quesadillas and cook for another 30 to 45 seconds, or until undersides are golden brown.

6. Remove quesadillas from skillet to cool. Cut into quarters and serve.

INCORPORATE VARIATIONS (see optional ingredients)

1. *Add 1 tbsp of chocolate chips to each tortilla, along with fruit, peanut butter and cinnamon.

2. **Top with chopped walnuts and/or pecans.

SERVINGS PER RECIPE - makes 1 quesadilla, 4 slices per quesadilla

SERVING SIZE - 1 slice

Turkey Sloppy Joe Bowls

TURKEY SLOPPY JOE BOWLS (prep time - 20 minutes)

ingredients

• 1 lb lean ground turkey

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 red pepper, diced

• 1 cup tomato sauce

• 1/2 cup barbecue sauce

• 1 tsp olive oil

• 1 tsp Worcestershire sauce

• 1 tsp chili powder

• 3 tsp tomato paste

• 1 tsp cayenne pepper sauce

• salt to taste

• ground pepper to taste

• red pepper flakes to taste

• OPTIONAL - 6 whole- wheat burger buns*

1. Heat olive oil in large skillet over medium-high heat. Once oil is hot, add red bell pepper, onion and garlic. Cook for about 4 minutes or until the onion is translucent and garlic is fragrant. Transfer the vegetables to a bowl and set aside.

2. Cook ground turkey in same skillet over medium-high heat, season with salt and pepper and cook until the turkey is no longer pink.

3. In a small bowl, mix tomato sauce, barbecue sauce, Worcestershire, chili powder, tomato paste, cayenne pepper and a pinch of red pepper flakes until blended. Pour mixture into skillet with turkey.

4. Add vegetables to the skillet and stir to combine.

5. Reduce heat to medium-low and simmer 15 to 20 minutes. Adjust seasonings as necessary and serve.*

INCORPORATE VARIATIONS (see optional ingredients)

*Serve on whole-wheat hamburger buns.

Makes 4 servings

Protein Pancakes

Protein Pancakes (prep time - 10 minutes)

ingredients

• cooking spray

• 1/3 cup Greek yogurt

• 1/3 cup egg whites

• 1 tsp vanilla extract

• 1/2 cup oat flour

• 1 tsp agave nectar

• 1 serving AdvoCare Muscle Gain™ chocolate protein shake mix OR 1 serving AdvoCare Muscle Gain™ vanilla protein shake mix*

• 1 cup blueberries OR 1 cup berries of your choice**

• OPTIONAL - 1 tsp sugar-free maple syrup***

• OPTIONAL - 1 tsp honey***

1. In a medium bowl, whisk egg whites and add in yogurt. Stir until blended.

2. Add oat flour, vanilla-flavored AdvoCare Muscle Gain™ protein shake mix*, vanilla extract and agave nectar, mixing until batter is rich and thick.

3. Spray skillet with non-stick cooking spray and place over medium-high heat.

4. Pour enough pancake batter for desired size into skillet and let cook for approximately 2 to 3 minutes, or until bubbles have stopped.

5. Flip with spatula and cook for 2 to 3 minutes, or until edges are golden brown.

6. Top with blueberries** and serve.***

INCORPORATE VARIATIONS (see optional ingredients)

1. *Substitute vanilla-flavored AdvoCare Muscle Gain™ protein shake mix with the chocolate equivalent.

2. **Subsitute blueberries with strawberries, raspberries or blackberries.

3. ***Top with sugar-free maple syrup or honey drizzle.

Makes 5 medium pancakes

Serving size: 1 pancake

Blackened Skirt Steak BLT Salad

BLACKENED SKIRT STEAK BLT SALAD

ingredients

SALAD

• 1 lb skirt or flank steak, trimmed

• 4 slices turkey bacon, cooked and chopped

• 4 cups baby mixed greens

• 2 cups tomatoes, chopped

• 1/2 cup red onion, sliced

• 2 tsp dijon mustard

• 1 tbsp smoked paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/2 ground pepper

VINAIGRETTE DRESSING

• OPTIONAL - 1 tsp garlic, minced

• OPTIONAL - 3 tbsp red wine vinegar

• OPTIONAL - 4 tbsp extra virgin olive oil

• OPTIONAL -2 tsp Dijon mustard

SALAD (cook time - 15 minutes)

1. Preheat broiler. Combine paprika, cumin, garlic powder, onion powder, oregano, salt and pepper in a small bowl.

2. Brush olive oil evenly over steak. Sprinkle both sides with spice mixture, rubbing into the meat.

3. Place on a broiler pan. Broil 4 inches from heat for 8-10 minutes, turning once. Remove from oven, and let stand 15 minutes before slicing.

4. Combine mixed greens, tomatoes, turkey bacon and red onion in a large bowl. Top salad with steak and serve.*

OPTIONAL VINAIGRETTE DRESSING (prep time - 10 minutes) (see optional ingredients)

1. In a separate bowl, combine vinegar, oil, mustard, garlic, salt and black pepper to taste.

2. *Stir with a whisk and toss with salad mixture.

Makes 8 servings

Honey-Lime Sriracha Salmon

HONEY-LIME SRIRACHA SALMON & COLD SESAME CUCUMBER SALAD

ingredients

• 1 1/4 lb salmon fillets

• 4 large cucumbers, peeled and spiralized

• 1 1/2 tsp water

• 3 tbsp freshly squeezed lime juice

• 1 1/2 tbsp honey

• 1 tbsp chili paste

• 1 tbsp Sriracha OR comparable chili sauce

• 5 tbsp low-sodium soy sauce

• 1 1/2 tsp ginger, grated

• 2 garlic cloves, minced

• 2 tsp sesame oil

• OPTIONAL - 1 tsp honey*

• OPTIONAL - 1 small bag of spinach leaves**

• OPTIONAL - cilantro, green onions or chives, chopped***

SALMON (prep time - 1 hour, 30 minutes)

1. In a medium bowl, whisk honey, chili paste, lime juice, sriracha, 3 tablespoons soy sauce, 1 teaspoon ginger, 1 minced garlic clove and 1 teaspoon sesame oil until well combined.

2. Place salmon and combined ingredients into a large plastic bag to marinate, then refrigerate for 1 hour.

3. Preheat oven to 400°F.

4. Place salmon on a foil-lined baking sheet and bake for 15 to 20 minutes, or until salmon flakes easily with a fork.

CUCUMBER SALAD (prep time - 10 minutes)

1. Prepare the cucumber noodle salad using a spiralizer or vegetable peeler.

2. In a large bowl, whisk together 1 minced garlic clove, ½ teaspoon ginger, 1 teaspoon sesame oil, 2 tablespoons soy sauce and 1 1/2 teaspoons water.*

3. Add cucumber noodles and stir to evenly coat the noodles; cover and place in fridge until ready to serve with salmon.

4. When salmon is done, place salmon on top of noodles,** and serve.***

INCORPORATE VARIATIONS (see optional ingredients)

1. *Whisk together an additional 1 tsp of honey along with the garlic, ginger, sesame oil, soy sauce and water for added sweetness.

2. **Place noodles on small bed of raw spinach for extra fiber.

3. ***Top salmon and cucumber salad with bits of cilantro, chopped green onions or chives for added flavor.

Makes 4 servings

Orange Chicken Stir-Fry

ORANGE CHICKEN STIR-FRY WITH ASPARAGUS

ingredients

• 1 1/2 boneless, skinless chicken breast, diced

• 1 tbsp vegetable oil

• 2 lb asparagus

• 1 small yellow onion, sliced into pieces

• 8 oz button mushrooms, sliced

• 1 tbsp ginger, peeled and grated

• 4 garlic cloves, minced

• 1/2 cup low-sodium organic chicken broth

• 2 oranges, juiced

• 2 tbsp honey

• salt to taste

• ground pepper to taste

• 2 tbsp ground flax seed OR wheat flour*

• OPTIONAL - 1 tbsp sesame seeds**

ORANGE CHICKEN (prep time - 10 minutes)

1. In a 12-inch non-stick wok, heat 1/2 tbsp oil over medium-high heat.

2. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté for 5 to 6 minutes, or until cooked thoroughly, tossing occasionally.

3. Place chicken on a large plate and set aside. Reduce wok to medium-heat and add remaining oil.

ASPARAGUS (cook time - 10 minutes)

1. Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 5 minutes, adding in garlic and ginger during the last minute of sautéing.

2. In a large mixing bowl, whisk together chicken broth, orange juice, honey and flax seed* until well blended.

3. Pour chicken broth mixture into skillet with veggies and season with salt and pepper to taste. Bring mixture to a light boil, stirring constantly until thickened.

4. Combine chicken with mixture and serve.**

INCORPORATE VARIATIONS (see optional ingredients)

1. *Substitute ground flax seed for whole wheat flour, whisk together with chicken broth, orange juice and honey until well blended.

2. **Garnish with a sprinkling of sesame seeds before serving.

Makes 6 servings

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