flowingpeace:

Vegan Chocolate Raspberry Smoothie- Sweet treat or quick breakfast!

Ingredients: 

• 10 oz. (frozen) raspberries
• 1/4 cups cacao powder
• 2 cups almond milk
• maple syrup or dates (to taste)

Instructions:

1. Add all ingredients to the blender
2. Blend until smooth and creamy
3. Add ice for desired thickness
4. Drink and enjoy!!!

vitaminbk:

Something Sweet!

It happens to all of us. That sweet tooth comes around, and we crave something sweet.

• Forget candy, grab some delicious fruits and berries. 
• Add some organic peanut butter. (Or even better, almond butter). Sprinkle some cinnamon or organic honey on top to enhance the flavour further! 

Welcome to healthy snacking!!

dara-lynn:

Doughnuts
2 cups cashews - soaked for four hours, or more
1/2 cup Irish moss - thoroughly rinsed and soaked in hot water for at least 10 minutes
1 cup water
1/2 cup raw honey
2 tablespoons maca powder - optional
1/4 teaspoon salt
2 tablespoons sprouted pecan butter or other nut butter/oil
2 tablespoons almonds - ground
3/4 cup flax seeds - ground

In a high speed blender, mix together all but the last two ingredients until very smooth. Transfer the mixture to a bowl. Add the ground almonds and flax seeds, mix thoroughly. Using a wet ice-cream scooper, scoop a ball of the mixture onto a Teflex-covered dehydrator tray. Flatten slightly with wet fingers and make a hole using a wet round tip of a pipping bag or an apple core remover. It is important to dip the ice-cream scooper and the piping bag into water every time before scooping out the next doughnut. You can reform any dough you have remaining from the doughnut holes. Dehydrate at 115F overnight. Remove the Teflex and continue to dehydrate until the doughnuts are dry enough and ready to be glazed. Keep refrigerated after glazing.

Glaze
We used Artisana coconut butter for the base of the glaze. Place the jar into warm water to soften the butter up. In separate bowls, mix the butter with the flavours listed below. Add raw agave syrup or another preferred sweetener to taste.

raw cacao powder
freeze dried strawberries
acai powder
fresh blueberries
dried apricots

Sprinkles
shredded coconut, cacao nibs, dried apricots, freeze dried strawberries and cherries

purebeachboho:

Watermelon Breeze

3 cups cubed chilled watermelon

1 cup coconut water

squeeze of fresh lime

Ice if needed

Sprig of mint

Put all ingredients in blender. Blend until smooth.

Makes two servings.

90 calories per serving.

perf

muffintop-less:

CLEAN EATING CHOCOLATE BROWNIES

INGREDIENTS

• 1/2 cup Oatmeal
• 3 tbsp Coconut Oil (preferably Organic)
• 1/2 cup Stevia
• 1/3 cup Plain, Nonfat Greek Yogurt
• 1 tsp Vanilla Extract
• 1/4 cup Unsweetened Baking Cocoa
• 1/4 cup Chocolate protein powder (preferably casein)
• 1 Egg and 1 White
• 1/3 cup Dark Chocolate Chips or Nuts (optional)

DIRECTIONS

1. Mix dry ingredients together
2. Mix wet ingredients together
3. Combine everything together
4. Put in 8 X 9 pan
5. Heat Oven at 350 for about 20 minutes.
6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.

wakeuphealthy:

Hot Fudge Brownie Larabars

Based on this popular recipe.

• 1 cup walnuts (120 g)
• 1 and 1/3 cups pitted dates (220 g) (I love SunMaid dates, as they’re much softer.)
• 1 tsp pure vanilla extract
• 3-4 tbsp cocoa powder (or even Dutch cocoa)
• optional: 1/8 plus 1/16 tsp salt (I always add it)
• optional: chocolate chips or even a piece of a chocolate bar or baking chocolate

Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in my MB. Form into bars. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.)

http://chocolatecoveredkatie.com/2011/08/12/hot-fudge-brownie-larabars/

Berry Oat Cups

kowaikitty:

Chicken Taco Bowl Salad

2 cups rice - brown rice for a healthier option
2 cups black beans
2 chicken breasts 
limes
2 avocados  
1 onion
4 large ripe tomatoes
1 red and 1 yellow pepper
fresh corn or 1 tin corn kernels
jalepenos
lettuce
hard  cheese (cheddar or Jack)
sour cream
cilantro/coriander
Spices used - coriander, cumin, chili powder, cayenne pepper, smoked paprika, garlic

 

THE RICE - cook the rice of your choice  and add a splash of lime/lemon juice and sprinkle with chopped cilantro/coriander.

THE BEANS - Soak the black beans overnight to reduce the cooking time. Boil them in a pot with a little chicken stock, dash of chili powder, cumin, and cayenne pepper.

THE CHICKEN - Slice chicken breasts lengthwise in half and brush with olive oil.

Add juice of 1/2 a lemon, 1/4 tsp cumin, 1/4 tsp cayenne, 1/2 tsp chilli powder, 1/4 tsp smoked paprika,  2 cloves crushed garlic,  salt and pepper and cook in skillet until golden

THE PEPPERS AND CORN - Cook the peppers and corn in the skillet just to get that chargrilled look but keeping them crunchy.

THE GUACOMOLE - 2 avocado, peeled and diced, 1/2 onion, chopped finely,1 teaspoon minced garlic, chopped cilantro/coriander, Juice of 1 lime, Salt and pepper to taste 

Chop the avocado, and onion. Add minced garlic, chopped cilantro , lime juice and salt and pepper to taste.

THE PICO DE GALLO - 3 ripe tomatoes, chopped finely, 1/2 onion, chopped finely, 2 teaspoon minced garlic, 1 jalepeno chili , Juice of 1 lime, 4 Tablespoons cilantro, plus extra for garnishing, salt and pepper 

Chop the tomatoes and allow the juice to drain off. Add the onion, garlic, cilantro, salt and pepper and lime juice.

 

To Assemble the salad

Place taco baskets on a plate and start with shredded iceberg lettuce. 
Next add the rice, beans, peppers and corn.
The Pico de Gallo goes on top of this, and then the Guacamole, and cheese.
Add sliced chicken and top with a dollap of sour cream and more cilantro to garnish.

Tempting… I might do it