 |
| Super - FAST - Easy Lunch |
3 Ingredients for Lunch
👇🏽
Check IT OUT🍽
Super Fast Easy and YUMMMMMO
👅
🍋Lemon
💚1/2 Avocado
🐓2 Boiled Eggs
I use the spinach wrap, but you grab your choice of Healthy Carb and I added Spinach leafs too
🙌🏼
🙌🏾
🙌🏿
Mash together and I added a few Sea Salt & Pepper crackers ... just for the Dipping
😆Yesssss they are the Bombbbbbbb with Egg Salad
😋
😛
😝
#IfAnything
👇🏽Check IT OUT🍽
Super Fast Easy and YUMMMMMO
👅🍋Lemon💚1/2 Avocado🐓2 Boiled EggsI use the spinach wrap, but you grab your choice of Healthy Carb and I added Spinach leafs too
🙌🏼🙌🏾🙌🏿Mash together and I added a few Sea Salt & Pepper crackers ... just for the Dipping
😆Yesssss they are the Bombbbbbbb with Egg Salad😋😛😝#IfAnything
Broccoli TOTS .. They are the BOMB!
Soooooooooooooo GOOD !! Try these tonight or add them to your Meal Plan👍🏽
Prep Time: 15 min.
Cooking Time: 18 min.
Yield: 8 servings, 2 tots each
Cooking Time: 18 min.
Yield: 8 servings, 2 tots each
Nonstick cooking spray
Hot water
12 oz. broccoli florets (about 5 cups)
1 large egg, lightly beaten
⅔ cup whole grain Panko bread crumbs
2 cloves garlic, finely chopped
¼ cup finely chopped green onions
⅔ cup shredded cheddar cheese
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 tsp. hot pepper sauce (optional) "I added CRYSTAL" YESSSS... go for it!
Hot water
12 oz. broccoli florets (about 5 cups)
1 large egg, lightly beaten
⅔ cup whole grain Panko bread crumbs
2 cloves garlic, finely chopped
¼ cup finely chopped green onions
⅔ cup shredded cheddar cheese
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 tsp. hot pepper sauce (optional) "I added CRYSTAL" YESSSS... go for it!
Preparation:
1. Lightly coat a large baking sheet with spray. Set aside.
1. Lightly coat a large baking sheet with spray. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 3 to
4 minutes, or until tender-crisp and bright green. Drain and chop.
4 minutes, or until tender-crisp and bright green. Drain and chop.
3. Preheat oven to 400º F.
4. Combine broccoli, egg, bread crumbs, garlic, green onions, cheese, salt, pepper, and hot sauce (if desired) in a large bowl; mix well.
5. Refrigerate, covered, for 15 to 30 minutes.
6. To make each tot, shape approximately 2 to 3 Tbsp. broccoli mixture into tot shape. Place on prepared baking sheet.
7. Bake for 8 to 10 minutes. Turn over; bake for an additional 7 to 8 minutes, or until golden brown.
 |
| Monkey Banana Bread & Mufffins You MUST Bake the Gluten Free Banana Oat Bread ... OMGEeeeee ... I baked the muffins for 16 min at same temp because the batch was so Large. Sooooo sooooo Moist and DELICIOUS. I also Added more Cinnamon and used Honey instead of Maple Syrup!
Gluten-Free Banana Bread
Total Time: 1 hr. 8 min.
Prep Time: 20 min. Cooking Time: 48 min. Yield: 12 servings, 1 slice each
Ingredients:
1¼ cups almond flour 1¼ cups gluten-free all-purpose flour 1¼ cups old-fashioned rolled oats, gluten-free ½ tsp. sea salt (or Himalayan salt) 2 tsp. baking soda ¾ tsp. baking powder ½ tsp. (I used about 1 Tablespoon of ground cinnamon) 6 large ripe bananas, mashed 1 tsp. pure vanilla extract 1 large egg, lightly beaten 3 Tbsp. extra-virgin organic coconut oil, melted ½ cup pure maple syrup ¼ cup unsweetened almond milk Nonstick cooking spray
Preparation:
1. Preheat oven to 350° F. 2. Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside. 3. Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well. 4. Add flour mixture to egg mixture; mix until just blended. 5. Place batter in loaf pan that has been lightly coated with spray. 6. Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean. 7. Cool completely before slicing.
PS.....GRAB your Muffin Pan .. you will have enough to Bake a Dozen Muffins and at the same Temperature - pull out after 14-16 minutes!!
|
Instead of going to Starbucks...
Indulge in this
• Café latte Shakeology
• Toasted coconut almond milk
• Crushed almonds
• PB2
• Honey drizzle
It covers everything from your caffeine fix to your sweet tooth. 🍭☕️
 |
| Slow Cooker Orange Chicken |
This is a KID Approved and TEEN Approved Dinner 🤗 and don't forget to add the juice from the slow cooker onto your chicken and rice just before serving, it is Delicious!
Recipe:
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 4
Ingredients
• 4 boneless skinless chicken breasts, chopped into cubes
• 1 cup of real orange juice, no additives
• 1/4 cup of honey
• 1 tsp oregano ( or Garlic)
• 2 small oranges or cuties
• 1 TBS wheat flour, optional
• 1 TBS soy sauce, optional
Instructions
1. Add the chicken breasts to the crock pot.
2. Mix the other ingredients together and pour over the chicken.
3. Cook on low for 6 hours or high for 3.
4. Open the pot and stir. I added the flour to thicken it a little but you don’t have to.
5. Open the orange and add the segments into the pot and stir.
6. Cook for a further 15 minutes.
7. Serve over rice, couscous or quinoa.
Total time: 6 hours 10 mins
Serves: 4
Ingredients
• 4 boneless skinless chicken breasts, chopped into cubes
• 1 cup of real orange juice, no additives
• 1/4 cup of honey
• 1 tsp oregano ( or Garlic)
• 2 small oranges or cuties
• 1 TBS wheat flour, optional
• 1 TBS soy sauce, optional
Instructions
1. Add the chicken breasts to the crock pot.
2. Mix the other ingredients together and pour over the chicken.
3. Cook on low for 6 hours or high for 3.
4. Open the pot and stir. I added the flour to thicken it a little but you don’t have to.
5. Open the orange and add the segments into the pot and stir.
6. Cook for a further 15 minutes.
7. Serve over rice, couscous or quinoa.
I also love adding a nice Summer Salad with cherry tomatoes and blueberries .. simple yet TASTEY!
 |
| Turkey Wrapped Egg & Spinach Muffins |
JUICY & EASY
...
Spinach with Salsa Wrap Egg Muffins!
...
Turkey bacon cut in half & wrap
Drop 1 Egg
Add spinach
Tiny drop of Salsa
Drop 1 Egg
Add spinach
Tiny drop of Salsa
"Have FUN with these and add in your favorite toppings like onions, peppers or mushrooms."
Bake @ 350 for 20 min - Ready to EAT Immediately
Also - Store in fridge and heat next day too!
They will not last ... Soooooo Yummooooooooooooooo!!!!!!!!
 |
| The Healthy Holiday. |
We all want to Enjoy our Thanksgiving Dinner with Family and Friends. And I just wanted to share a list of recipes that will comfort your belly and comfort your clean eating habits.
All of these recipes are 21 Day Fix friendly and approved. I also included the colored measurement for anyone who may like them. ENJOY your time with family and friends and soak it all in ... we need this time.
All of these recipes are 21 Day Fix friendly and approved. I also included the colored measurement for anyone who may like them. ENJOY your time with family and friends and soak it all in ... we need this time.
P.S. I added some Yummmmmo Treats, Cocktails and Hot Cocoa recipes at the bottom too.
Happy Thanksgiving, XOXO Mary
Turkey
Turkey is the main event of Thanksgiving dinner, so it’s definitely not something anyone wants to mess up. If you’ve been put in charge of the bird this year, then follow along with this recipe to make a flawless (and healthy) turkey.
1/ 1/2 Red
Total Time: 4 hrs. 35 min.
Prep Time: 15 min.
Cooking Time: 4 hrs.
Yield: 24 servings, 4 oz. each
Prep Time: 15 min.
Cooking Time: 4 hrs.
Yield: 24 servings, 4 oz. each
Ingredients:
1 (18 lb.) raw whole turkey
1½ tsp. sea salt
2 Tbsp. coarsely ground black pepper
1½ tsp. dried thyme leaves
1½ tsp. dried ground sage
1½ tsp. dried oregano leaves
1½ tsp. dried basil leaves
6 cups low-sodium organic chicken (or turkey) broth, divided use
2 cloves garlic, finely chopped
18 fresh marjoram sprigs, leaves removed and finely chopped, stems discarded
18 fresh parsley sprigs, finely chopped
2 medium onions, cut into ¼-inch slices
2 medium carrots, cut into ¼-inch slices
2 medium celery stalks, cut into ¼-inch slices
2 medium leeks, cut into ¼-inch slices
1 garlic head, halved crosswise
1 (18 lb.) raw whole turkey
1½ tsp. sea salt
2 Tbsp. coarsely ground black pepper
1½ tsp. dried thyme leaves
1½ tsp. dried ground sage
1½ tsp. dried oregano leaves
1½ tsp. dried basil leaves
6 cups low-sodium organic chicken (or turkey) broth, divided use
2 cloves garlic, finely chopped
18 fresh marjoram sprigs, leaves removed and finely chopped, stems discarded
18 fresh parsley sprigs, finely chopped
2 medium onions, cut into ¼-inch slices
2 medium carrots, cut into ¼-inch slices
2 medium celery stalks, cut into ¼-inch slices
2 medium leeks, cut into ¼-inch slices
1 garlic head, halved crosswise
Preparation:
1. Preheat oven to 450° F. Place rack in lowest position in oven.
2. Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
3. Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
4. Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
5. Pour ¼ cup broth into turkey cavity.
6. Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
7. Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.
8. Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
9. Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
10. Let sit for 20 minutes before carving. Discard skin before serving.
1. Preheat oven to 450° F. Place rack in lowest position in oven.
2. Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
3. Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
4. Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
5. Pour ¼ cup broth into turkey cavity.
6. Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
7. Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.
8. Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
9. Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
10. Let sit for 20 minutes before carving. Discard skin before serving.
Mashed Sweet Potatoes
Sweet potatoes are loaded with nutrition and make deliciously sweet and creamy mashed potatoes. Plus, they look more festive than russet potatoes with their bright orange color! The coconut milk in this recipe makes the side dish extra special.
1 1/2 Yellow & 1/2 Blue
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 6 servings, about ½ cup each
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 6 servings, about ½ cup each
Ingredients:
2 lbs. medium sweet potatoes, peeled, cut into cubes
Hot water
½ tsp. sea salt (or Himalayan salt), divided use
1 cup canned lite coconut milk, warm, divided use
1 Tbsp. finely chopped fresh thyme, reserve a small amount for garnish
Ground black pepper (to taste; optional)
2 lbs. medium sweet potatoes, peeled, cut into cubes
Hot water
½ tsp. sea salt (or Himalayan salt), divided use
1 cup canned lite coconut milk, warm, divided use
1 Tbsp. finely chopped fresh thyme, reserve a small amount for garnish
Ground black pepper (to taste; optional)
Preparation:
1. Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
2. Add ½ cup coconut milk; mash with a potato masher.
3. Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
4. Garnish with thyme, if desired.
1. Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
2. Add ½ cup coconut milk; mash with a potato masher.
3. Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
4. Garnish with thyme, if desired.
Butternut Squash Mac and Cheese
Total Time: 1 hr. 16 min.
Prep Time: 15 min.
Cooking Time: 61 min.
Yield: 10 servings, about 1½ cups each
Prep Time: 15 min.
Cooking Time: 61 min.
Yield: 10 servings, about 1½ cups each
2 Yellow 1 Blue 1/2 Green
Ingredients:
1 lb. dry whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)
1 lb. dry whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)
Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.
Roasted Butternut Squash with Cranberries & Feta
Creamy feta cheese and sweet, juicy cranberries, and an unexpected touch of cinnamon make this a wonderful side dish to complement any fall or winter meal. It’s a perfect butternut squash recipe for a festive Thanksgiving feast.
Total Time: 50 min.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 6 servings, about ¾ cup each
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 6 servings, about ¾ cup each
1 1/2 Green, 1/2 Yellow, 1/2 Purple, 1/2 Blue, 1/2 Tsp.
Ingredients:
1 large butternut squash, peeled, cut into 1-inch cubes (about 5 cups)
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh whole cranberries
2 Tbsp. finely chopped fresh thyme (optional)
2 Tbsp. raw honey
½ tsp. ground cinnamon
½ cup crumbled feta cheese
1 large butternut squash, peeled, cut into 1-inch cubes (about 5 cups)
1 Tbsp. extra-virgin olive oil
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups fresh whole cranberries
2 Tbsp. finely chopped fresh thyme (optional)
2 Tbsp. raw honey
½ tsp. ground cinnamon
½ cup crumbled feta cheese
Preparation:
1. Preheat oven to 400° F.
2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.
3. Place squash on a baking sheet. Bake for 25 minutes.
4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.
5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.
1. Preheat oven to 400° F.
2. Combine squash, oil, salt, and pepper in a large bowl; toss gently to coat.
3. Place squash on a baking sheet. Bake for 25 minutes.
4. Add cranberries and thyme (if desired); toss gently to blend. Bake to 10 to 15 minutes, or until cranberries are starting to soften and burst. Remove from oven.
5. Add honey, cinnamon, and cheese; toss gently to coat. Serve immediately.
Roasted Green Beans & Garlic
It only takes three ingredients to “WOW” any crowd with a fresh, roasted green beans dish that’s full of flavor and light on calories. It’s so good, it might just become your go-to side dish for the whole year.
2 Green 1/2 tsps
Total Time: 30 min.
Prep Time: 5 min.
Cooking Time: 25 min.
Yield: 6 servings, 1¼ cups each
Prep Time: 5 min.
Cooking Time: 25 min.
Yield: 6 servings, 1¼ cups each
Ingredients:
3 lbs. thin green beans, ends trimmed
4 cloves garlic, finely chopped
1 Tbsp. olive oil
3 lbs. thin green beans, ends trimmed
4 cloves garlic, finely chopped
1 Tbsp. olive oil
Preparation:
1. Preheat oven to 375° F.
2. Combine green beans, garlic, and oil in a large bowl; toss gently to coat.
3. Place green beans on a baking sheet. Bake, shaking pan occasionally, for 20 to 25 minutes, or until tender-crisp.
1. Preheat oven to 375° F.
2. Combine green beans, garlic, and oil in a large bowl; toss gently to coat.
3. Place green beans on a baking sheet. Bake, shaking pan occasionally, for 20 to 25 minutes, or until tender-crisp.
Pumpkin Bread Recipe
The scent of this paleo-friendly pumpkin bread wafting from your kitchen will make family and neighbors come running for a slice!
1 Yellow and 1/2 Orange
Total Time: 1 hr. 5 min.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 12 servings, 1 slice each
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 12 servings, 1 slice each
Ingredients:
1 cup almond flour
¼ cup coconut flour
1 Tbsp. pumpkin pie spice
½ tsp. sea salt (or Himalayan salt)
½ tsp. baking powder
½ tsp. ground cinnamon
4 large eggs, lightly beaten
⅓ cup coconut oil, melted
2 Tbsp. pure maple syrup
¾ cup pure pumpkin puree
Nonstick cooking spray
1 cup almond flour
¼ cup coconut flour
1 Tbsp. pumpkin pie spice
½ tsp. sea salt (or Himalayan salt)
½ tsp. baking powder
½ tsp. ground cinnamon
4 large eggs, lightly beaten
⅓ cup coconut oil, melted
2 Tbsp. pure maple syrup
¾ cup pure pumpkin puree
Nonstick cooking spray
Ingredients:
1. Preheat oven to 350° F.
2. Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
3. Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Place batter in small loaf pan that has been lightly coated with spray.
6. Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.
1. Preheat oven to 350° F.
2. Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
3. Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
4. Add flour mixture to egg mixture; mix until just blended.
5. Place batter in small loaf pan that has been lightly coated with spray.
6. Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.
Pecan & Sweet Potato Pie
This recipe puts a spin on traditional pecan pie, making it healthier, and still just as delicious. The sweet potatoes and dates bind the rest of the ingredients together to really lock in all the flavors.
This dessert uses whole, healthy ingredients, but keep in mind that it’s still an indulgent treat meant to be consumed on special occasions. If you’re doing one of our programs and seeking maximum results, this probably is not the recipe for you. If you’re just trying to maintain a healthy lifestyle, this is the type of thing you should eat once or twice a week at most – and even then at the recommended serving size.
1 Yellow, 1 Blue, 1/2 Purple 2 1/2 Tsps
Total Time: 52 min.
Prep Time: 20 min.
Cooking Time: 32 min.
Yield: 12 servings
Prep Time: 20 min.
Cooking Time: 32 min.
Yield: 12 servings
Ingredients:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. + ¼ cup pure maple syrup (or raw honey), divided use
½ tsp. sea salt, divided use
3 Tbsp. + ¼ cup extra-virgin organic coconut oil
1 Tbsp. water
1½ cups raw pecan halves, divided use
6 large medjool dates, coarsely chopped
1 large egg white
1 large sweet potato, baked, skin removed, mashed
¼ tsp. ground ginger
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. + ¼ cup pure maple syrup (or raw honey), divided use
½ tsp. sea salt, divided use
3 Tbsp. + ¼ cup extra-virgin organic coconut oil
1 Tbsp. water
1½ cups raw pecan halves, divided use
6 large medjool dates, coarsely chopped
1 large egg white
1 large sweet potato, baked, skin removed, mashed
¼ tsp. ground ginger
Preparation:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, 1 Tbsp. maple syrup, and ¼ tsp. salt in a medium mixing bowl; mix well.
3. Add 3 Tbsp. oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
5. Reduce oven temperature to 350° F.
6. Place 1 cup pecans in a food processor; pulse until well ground.
7. Add dates, remaining ¼ cup maple syrup, remaining ¼ tsp. salt, remaining ¼ cup oil, egg white, sweet potato, and ginger; pulse until well blended.
8. Pour pecan mixture into cooled crust. Top with remaining ½ cup pecan halves.
9. Bake for 20 to 22 minutes, or until firm. Serve warm, or cool pie on wire rack.
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, 1 Tbsp. maple syrup, and ¼ tsp. salt in a medium mixing bowl; mix well.
3. Add 3 Tbsp. oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
5. Reduce oven temperature to 350° F.
6. Place 1 cup pecans in a food processor; pulse until well ground.
7. Add dates, remaining ¼ cup maple syrup, remaining ¼ tsp. salt, remaining ¼ cup oil, egg white, sweet potato, and ginger; pulse until well blended.
8. Pour pecan mixture into cooled crust. Top with remaining ½ cup pecan halves.
9. Bake for 20 to 22 minutes, or until firm. Serve warm, or cool pie on wire rack.
Tip:
• This pie is extremely rich, so a serving size is small than a regular slice of pie.
• For a vegan version eliminate egg white. This pie will be more dense, so it is best served warm, or cold (out of the refrigerator).
• This pie is extremely rich, so a serving size is small than a regular slice of pie.
• For a vegan version eliminate egg white. This pie will be more dense, so it is best served warm, or cold (out of the refrigerator).
Chocolate, Peanut Butter, and Banana Quesadilla
Total Time: 15 min.
Prep Time: 10 min.
Cooking Time: 5 min.
Yield: 1 serving
Prep Time: 10 min.
Cooking Time: 5 min.
Yield: 1 serving
1 1/2 Yellow, 1 Purple and 3 Tsps
Ingredients:
1 (6-inch) whole wheat tortilla
1 Tbsp. all-natural smooth peanut butter
½ large banana, thinly sliced
1 Tbsp. dark chocolate (or semi-sweet) morsels
1 (6-inch) whole wheat tortilla
1 Tbsp. all-natural smooth peanut butter
½ large banana, thinly sliced
1 Tbsp. dark chocolate (or semi-sweet) morsels
Preparation:
1. Spread half of tortilla with peanut butter.
2. Top peanut butter with banana and chocolate morsels. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until chocolate is melted and tortilla is golden brown.
1. Spread half of tortilla with peanut butter.
2. Top peanut butter with banana and chocolate morsels. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until chocolate is melted and tortilla is golden brown.
Peppermint Martini. This is perhaps the simplest and tastiest low-calorie cocktail out there. Just three ingredients and a bit of candy cane. It’s beginning to look a lot like Christmas.
- 9 oz. vanilla vodka
- 9 oz. peppermint schnapps
- 3 oz. fat-free condensed milk
- Ice
- 6 miniature candy canes
Place all liquids in a martini shaker with ice. Shake and pour into glasses. Garnish each with a candy cane. Makes 6 servings.
Holiday Hot Chocolate. You can obviously buy no-sugar-added hot chocolate in packages and do this the easy way. But you’re no slacker. You can make homemade hot chocolate instead, which makes your house smell amazing and impresses your friends and family.
- 4 cups evaporated fat-free milk
- 1 cup fat-free milk
- 1/2 cup baking chocolate
- 2 Tbsp. vanilla extract
- 1/2 cup sugar (or use 1/3 cup agave)
- 6 oz. Frangelico® liqueur
- 6 miniature candy canes
Combine evaporated milk, fat-free milk, chocolate, vanilla, and sugar in medium saucepan and heat on stove over low heat. Remove from heat and stir in Frangelico. Pour into mugs and garnish each with a small candy cane. Makes 6 servings.
0 comments:
Post a Comment