As much as I love other leafy greens (perhaps you’ve noticed my kale obsession?), I don’t love chard. No offense, chard. Continue reading
Another green smoothie for you! What’s exciting about this one is that it is banana-free. Don’t get me wrong…I have nothing against bananas. In fact they are a staple in my kitchen. But I love this smoothie because it’s sweetened only with the most nutrient-dense, high-fiber, low(ish) sugar fruits. (No offense, bananas. I still love you and your lower fiber, higher starch attributes). Enjoy this nutritious start to your day!
- 2 handfuls spinach or chard (about 2 cups)
- 1 cup fresh or frozen pitted cherries
- 1/2 cup fresh or frozen blueberries
- 1 cup milk of choice (I use unsweetened almond milk)
- 1 tbsp chia seed (optional)
- 1 scoop vanilla protein powder (probably optional, but if you omit this, you may need to add more fruit to keep the spinach from overpowering the flavors)
Place all ingredients into a blender and blend until smooth.
It’s been hot around here lately. Hot, as in – my coconut oil is completely clear and liquid in my cupboard.
So, cooking up oatmeal is the last thing I want to do in the morning. Seeing as how I rarely have the forethought to make overnight oats the night before, smoothies are my go-to. This one turned out pretty darn tasty. The flavor is something between sweet and tart, reminding me a little of those SweetTart candies….hence, the name!
- 1 1/2 to 1 2/3 cups frozen peaches
- 1 cup frozen strawberries
- 2 tbs chia seed (optional, but really good)
- 1 scoop vanilla protein powder (optional)
- Just enough milk to run the blender smoothly – I used unsweetened coconut milk
Add all ingredients to a blender and blend until smooth.
These are pretty much identical to Clif Peanut Butter Bars. Except homemade and therefore cheaper. And healthier. And more delicious. So, maybe they’re not that identical after all. Dare I say superior? 🙂
I love that these are quick and easy to throw together, and the perfect on-the-go energy.
This is also one of those blank canvas recipes. Try adding a puffed cereal like brown rice, millet, or kamut, or a dried fruit like raisins, or substitute the pb with another nut butter (it’s amazing with cashew butter!). You can add chocolate or carob chips, cocoa powder, white chocolate chunks, or even substitute the oat bran for your favorite protein powder! The combinations are endless.
I recommend doubling or tripling this recipe, because they go fast.
- 2/3 cup unsweetened all-natural peanut butter (crunchy or creamy)
- 1 1/4 cup quick cooking oats
- 1/4 cup ground flaxseed or chia seed
- 1/2 cup maple syrup (may substitute other liquid sweetener)
- 1/4 cup oat bran (I used 2 tbs oat bran and 2 tbs wheat bran)
- 1 tsp vanilla extract
In a mixing bowl, combine the peanut butter, vanilla, and maple. Mix until smooth (if your pb has been refrigerated and is too stiff to mix easily, try microwaving it before mixing, until it is soft enough).
Add the remaining ingredients and mix until well incorporated.
Shape it into bars on wax paper if you prefer. I made them into little balls because it’s a little easier. You can enjoy them right away, or refrigerate if you want them to stiffen up more.
Here’s to healthy energy fueling your New Year’s athletic aspirations. 🙂 Enjoy!
This makes an excellent and decadent dessert. You know, in case you didn’t get enough dessert with all those Christmas cookies and New Year’s party treats. 😉
While this is healthier than most white chocolate puddings, it’s not exactly low calorie. It’s so rich and creamy, though, that just a little bit goes a long way. 🙂
- 1 12-oz package silken tofu (I recommend Mori-Nu brand for its mild flavor)
- 1 1/4 white chocolate chips or chunks (use non-dairy if you like)
- 2 tbs lime juice
- 1 tbs sugar or powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup pomegranate seeds
- zest of 1 lime (for garnish)
In a food processor, puree the tofu until smooth.
Melt the white chocolate in a small bowl (I used a microwave, heating in 20 sec increments and stirring in between).
Add the white chocolate, lime juice, sugar, and vanilla, and process everything until smooth. Serve right away, or refrigerate for a couple hours to allow the pudding to thicken up. Sprinkle the pomegranate seeds and lime zest on top right before serving. Enjoy!
Oh boy am I excited to share this one with you! I am fairly obsessed with all things pumpkin, and with Mexican chocolate, so this seemed like a match made in heaven. Could it get any better than a fudge recipe with less than 5 ingredients, less than 5 minutes to prepare, healthy (well, at least healthier than other fudges), and free of butter/cream/dairy, added sugar, and artificial ingredients?
Some exciting serving ideas:
- Pumpkin Spice Fudge Frosting: increase the pumpkin puree, decrease the chocolate chips, and add a little liquid sweetener. Perfect with a vanilla spice cake!
- Pumpkin Spice Fudge Pie: Double or tripe the recipe and use it to fill a pie crust. Top with whipped cream of course!
- Pumpkin Spice Fudgepops: Fill popsicle molds with this recipe and freeze
Makes about 12 1-cubic inch pieces
- 1 cup pumpkin puree (canned or homemade)
- 1 cup dark chocolate chips, melted (see note below)
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp cinnamon (to taste) and a dash of nutmeg (can substitute pumpkin pie seasoning)
- optional topping: coconut, chopped nuts, extra cinnamon, or mini chocolate chips.
Melt the chocolate chips. [Note: It’s best to use a double boiler on a stovetop, but I usually use the microwave, which works fine as long as you’re very careful not to scorch the chocolate. My method: Heat the chips for 1 minute on high. Stir. Heat at 20 second intervals, stirring between each. After the 3rd or4th interval, the chips will be entirely melted after you stir.]
In a food processor, combine pumpkin, melted chocolate, spices, and cocoa powder. Process until smooth.
Pour into a glass dish or onto wax paper, and shape as you’d prefer. Sprinkle on any toppings you’d like.
You can enjoy it immediately, or refrigerate for a while (30 minutes or more) to allow it to firm up a bit.
I hope you like this! It turned out way better than I would have guessed. Also note, you can make a half or quarter recipe for just enough for 1 😉