One Bowl, All Natural, No-Bake Energy Bites I apologize in advance if you have a recipe just like this. I’ve seen these kind of energy bites around for ever now and all the recipes are very similar so if this happens to be anyone else’s exact recipe, I’m sorry! That being said, what I’m going to give you is more of a formula. I originally got this idea from a blog that’s no longer up and running, probably 3 years ago. They keep indefinitely in the freezer and I find them so much more addictive when they’re frozen almost solid. Energy Bites makes approximately 2 dozen depending on size 1/2 C nut butter(almond butter, peanut butter, sunflower seed butter or any other nut or seed butter. In a large bowl add the nut butter, honey or other sweetener, vanilla and salt if needed. In this case I used almond butter and for my addins I used equal parts sesame seeds, poppy seeds and mini chocolate chips. For a chocolate option, go to my Chocolate Energy Bites recipe
Baked Eggs in Tomato Cups – the vegetarian ginger Rushed mornings should not mean no breakfast. You can prep this recipe in 2 minutes the night before (literally) so everything will be ready to go in the morning. Bake the cups while you’re doing your daily morning routine so by the time you’re ready to leave you can eat this and go. This recipe is only for a single serving, but you can easily duplicate it. These are similar to the Avocado Egg Cups I made a while ago, but these are a different meal because the tomato is much lighter than the avocado, and you don’t get that ‘smoky’ taste after baking it. I adapted this recipe from one I made a few years ago from an issue of Vegetarian Times. Ingredients Makes 1 serving 1 medium-sized tomato1 large egg1 tsp. dried Italian herbs1/4 tsp. hot sauce2 tsp. Method Preheat oven to 425 degrees F. Cut the top off tomato and scoop out the insides so it’s hollow. Sprinkle 1/2 tsp. Like this: Like Loading...
Taco "Cupcakes" Once again, another find from Pinterest... (I'm willing to bet that most of these recipes will be found on that website) which is where I found the recipe for the MUST TRY, "Taco Cupcakes!" Not only are these Taco Cupcakes fun but they taste amazing too! (and not to mention an easy clean up when all is said and done) Here is what you will need: 1 1/2t chili oil (found near the Asian ingredients) *I could not find this... it probably was right in front of my face but seriously, never found it. 1/2 lb 95% lean ground beef *We always use ground chicken when it comes to Mexican dishes... 1 T taco seasoning3/4 c canned black beans, drained and rinsed16 wonton wrappers (found in the produce section)5 T + 1t of queso dip or salsa con queso1 c chunky salsa1 c reduced fat shredded Mexican cheeseGuacamole for serving When looking at these ingredients, you may notice that I have no queso dip... I apparently thought I only needed Guacamole (which is a garnish to top the taco cupcakes). Do not judge me. 3. 4.
Almond Banana Chocolate Chip Muffins I have another Paleo treat for you and this is another quick and easy recipe. It only takes minutes to put together but you do have to wait while these little muffins cook up in the oven. The little ones can help in making these in the kitchen too. My girls got in the kitchen and helped me with these. They have become mommy’s little helper in the kitchen lately. Enjoy! Almond Banana Chocolate Chip Muffins Print Recipe 3/4 cup almond butter 1 cup almond flour 3 medium ripe bananas, mashed 2 eggs 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon (optional – I love cinnamon) 1/3 cup plus more for topping muffins Enjoy Life Chocolate Chips (Dairy-Free, Soy Free, Gluten-Free) – I find mine at Whole Foods Instructions: Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients except chocolate chips and mix everything is incorporated. Bake for 20 – 25 minutes, or until golden and a toothpick inserted in center comes out clean.
Banana Bread in a Bowl Bananas for Bananas. It’s one of my favorite breakfasts (along with my Voluminous Oatmeal). This recipe has all the flavor and nutrition of moist, delicious banana bread, just in a different form. It also makes a great snack. Banana Bread Blender Cereal 1 banana (I use a frozen one, but you don’t have to) 1-2 tablespoons walnuts (optional) 1 cup milk of choice 1 cup flake cereal, such as Arrowhead Mills’ spelt flakes (You can use a gluten-free cereal) 1 teaspoon pure vanilla extract Put all the ingredients into a blender, and blend. For a fun twist, try using the Melted Banana Trick. Oh, and cinnamon or chocolate chips make nice additions. Nutritional Info: This banana version will have about 245 calories, 7 grams fiber, 7 grams protein, and 3 grams fat.The pumpkin version will have about 175 calories, 8 grams fiber, 7 grams protein, and 3 grams fat.The gingerbread version will have about 215 calories, 7 grams fiber, 7 grams protein, and 3 grams fat.
Mango Coconut Chia Pudding I’m addicted to coconut, when I was pregnant it was all I craved! Combine that with mango and I’m in heaven! …and using chia seeds to make an easy, healthy form of pudding which requires no cooking? Chia pudding has a sort of tapioca texture, you simply combine all the ingredients and refrigerate overnight. They don’t really have much of a taste, the texture is similar to passion fruit if you’ve ever eaten one. Tested this pudding out on my pickiest family member, my teenage daughter Karina and she LOVED it to my surprise, she usually puts her nose up at some of my healthy creations. What do you do with your chia? Mango Coconut Chia Puddingwww.skinnytaste.comServings: 2 • Size: 1 cup • Points +: 3 pts • Smart Points: 3Calories: 159.1 • Fat: 9.6 g • Protein: 3.6 g • Carb: 17.9 g • Fiber: 6.5 g • Sugar: 9.2 gSodium: 52.2 mg Ingredients: Directions: Combine all ingredients in a large container. Divide into 2 bowls or glass dishes and serve.
Oatmeal Rum-Raisin Cake Back in my early days as an architecture student, I’d carry a 5″x7″ notebook and fountain pen everywhere I went. A word, phrase, idea, mindless doodle, full sketches, and anything else that struck me I’d put it in the notebook. This habit of having a notebook is a very common among architecture and art students. Writers do something similar by keeping journals. It not only helps you organize your thoughts, it helps organize your life. I kept dozens these notebooks lined up on shelves like a set of encyclopedias of my life. I believe I used four entire notebooks during my summer architecture program in Rome. After many years of relying on the comfort of a paper notebook, the evolution of technology made me rethink my method of collecting and storing. By 2011, everyone owned a mobile phone and/or computer, and the days of organizing by Filofax and Palm Pilot seemed as distant as a Sony Walkman. The evolution of my notebook got me thinking about how desserts can morph to suit your needs.
8 Foods Women Should Eat Every Day A while back we went over the eight foods men should eat everyday and now I've come across the eight foods we ladies should eat daily as well. You'll be pleased to find that this list happens to have the exact same foods as the list for men, which means you and your man can stock up and munch on the same healthy goodies. BlueberriesOatsWalnutsBlack beansCarrotsTomatoesYogurtSpinach I love everything on this list so I'm feeling pretty good about myself.
Recipe For Asparagus, Cheese, and Potato Frittata I love frittatas. Not only are they great for breakfast, but they make a great protein-packed lunch or dinner. They're also incredibly versatile. Regardless of the season, the dish works with whatever is springing up at the farmers market. I recently made this frittata with fresh asparagus and red potatoes, and despite cutting back half the cheese in the original recipe, it still had plenty of cheesy flavor. Ingredients 8 large eggs 1/4 cup grated Parmigiano Reggiano (about 1/2 ounce) 3 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1/8 teaspoon cayenne 2 to 3 tablespoons extra-virgin olive oil 1 medium red potato (about 1/2 pound) scrubbed and cut into 1/2-inch dice (about 1 1/2 cups) 1 medium yellow onion, thinly sliced 1/2 pound medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces 3 cloves garlic, minced 6 ounces shredded sharp cheddar (about 1 3/4 lightly packed cups) Directions Information Category Eggs, Breakfast/Brunch
Banana-Carob Protein Bar Recipe This recipe for banana-carob protein bars from FitSugar reader eatingbirdfood will help keep energy levels up and your grocery bill down. She posted this homemade protein bar recipe in the FitSugar Community Healthy Recipe group. I was looking for a protein bar that I could take with me on trips and decided to create my own. These bars are great because they are portable and delicious. They can be a snack or even a protein-packed dessert. Learn how to make these homemade protein bars after the break! Ingredients Ingredients: 1 cup old fashioned rolled oats 1 cup oat flour 1/3 cup protein powder (I used vanilla brown rice protein powder) 1 T chia seeds (optional) 1 t cinnamon pinch of sea salt 2 medium ripe bananas, mashed 3 egg whites 1/2 cup unsweetened vanilla almond milk 2 T smooth natural peanut butter (or almond butter) 1/2 T honey 5 drops of liquid stevia (or 1 T more of honey) 1 t vanilla 1/4 cup carob chips (or chocolate chips) Directions Information Category Snacks, Other
Shakshuka (Poached Eggs in Vegetables) – the vegetarian ginger This breakfast takes a little bit of extra time in the morning, but is completely worth it. Tomatoes and veggies with eggs cracked in the mix makes for a flavour-packed and gluten-free Israeli dish. I adapted this recipe from a Vegetarian Times issue that I received a few months back. It looks awesome and tastes even better, along with the fact that it’s pretty basic and healthy. I was a little worried about the egg whites being too runny but they weren’t at all; everything was cooked all the way through. I made this a 2-person recipe but if you have more to serve than just double the portions, it works just as well. Ingredients Serves 2 1 tsp. olive oil1/2 medium-sized onion, chopped1/2 yellow bell pepper, cubed1/2 tsp. chili flakes1 tsp. hot sauce1 clove garlic, minced3/4 cup fresh tomato, cubed1/2 tsp. ground cumin1 tbsp. tomato paste2 large eggs Method Heat oil in a medium-sized skillet then add onion and bell pepper on medium-low heat. Cover and cook for minutes. Like this:
50 Awesome Pre and Post-Workout Snacks You might also like: 88 Unexpected Snacks Under 100 Calories Read More Breakfast is the most important meal of the day for some, but for those who manage to squeeze some gym time into their routine, pre- and post-workout foods can be just as huge. While everyone’s nutritional requirements are different depending on their goals and activities, these snacks can offer the right balance of carbohydrates, fats, and protein to satisfy hunger, fuel workouts, and aid in recovery. Read on for Greatist’s 50 favorite pre- and post-workout snacks, including some go-to recipes from our trusted health and fitness pros. Pre-Workout Snacks The body works to build muscle and recover 24 hours a day, not just during that one-hour session at the gym. 1. Feeling fancy, huh? 2. Put a twist on the classic kids’ treat by blending 1 scoop vanilla whey protein powder, 1 cup orange juice, and 1 cup ice. 3. Infuse 1 scoop chocolate whey protein with 2 teaspoons of extra virgin coconut oil. 4. 5. 6. 7. 8. 9. 10. 11.
Asparagus and Swiss Cheese Frittata Spring asparagus, shallots and Swiss cheese is a delicious combination in this slimmed down frittata which is perfect for breakfast, lunch or dinner! This is really filling, and the leftovers for perfect for lunch or breakfast the next day. Fritattas are also great if you’re watching your carbs, and they are so inexpensive to make. Whenever asparagus is in season, I buy it and steam it right away to use for quick recipes throughout the week. Asparagus is loaded with nutrients, it’s a great source of fiber, vitamin A and C, and it’s packed with antioxidants, which makes it a super star in my book! Asparagus and Swiss Cheese Frittata Gina’s Weight Watcher Recipes Servings: 4 • Size: 1/4 of frittata • Points +: 4 pts • Smart Points: 4 Calories: 226 • Fat: 11 g • Carb: 13 g • Fiber: 3.5 g • Protein: 21 g • Sugar: 0 g Sodium: 276 (without added salt) • Cholest: 161.9 Ingredients: Directions: Steam asparagus crisp and tender, about 3 to 4 minutes. Preheat oven to 350°F.