Asparagus is in season, and it's delicious! Asparagus is full of vitamins, antioxidants, and is a great detoxifying vegetable. This recipe makes a wonderful spring snack!
1 pound asparagus, ends trimmed
1 cup Panko bread crumbs
¼ cup all-purpose flour
½ cup grated Parmesan cheese
2 large eggs, beaten
Pepper to taste
This is a three ingredient recipe- it doesn't get any easier than this! It's easy and full of healthy fats, not to mention fiber and potassium. Definitely try this one, it makes a nice breakfast too!
1 ripe banana
¼ cup full-fat coconut milk
2 tbsp chia seeds
Dash of vanilla extract, optional
This is a great recipe that from start to finish takes only 3 minutes. It's healthy too, and makes a perfect single serving treat!
Ingredients:
1 Large Egg
1 Tbsp. Coconut Flour
1 Tbsp. Almond Flour
2 Tbsp. Chocolate Chips (Enjoy Life Chocolate Chips are gluten, soy, and dairy free)
2 Tbsp. Maple Syrup
1 Tbsp. Vanilla
This recipe features hemp and flax seeds, which are fantastic vegetarian sources of omega 3 fatty acids.
Ingredients:
3⅓ cups Gluten Free Bread Flour Mix
2¼ teaspoons dry active yeast
3 tablespoons ground flaxseed
½ cup + 1 tablespoon warm water
4½ tablespoons vegan margarine
1 teaspoon apple cider vinegar
1¼ cups warm plain unsweetened non-dairy milk
1 tablespoon whole flaxseeds
3 tablespoons hemp hearts
Topping:*
1 tablespoon raw, unsalted sunflower seeds
1 tablespoon raw pumpkin seeds
1 teaspoon sesame seeds
1 teaspoon whole flax seeds
*You can also use a 4 tablespoons of a combination of seeds
I had this for lunch yesterday, and it was filling and delicious- plus it's only 268 calories per serving with 13 grams of fiber and 15 grams of protein!
1/2 cup dried Great Northern beans
1/2 cup dried pinto beans
1/2 cup dried black beans
4 cups unsalted vegetable stock
1 15 ounce can pumpkin
1 cup chopped onion (1 large)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon chili powder
3/4 teaspoon salt
4 cups roughly chopped fresh kale (3 ounces)
1 14 1/2 ounce can Italian-style stewed tomatoes, undrained and cut up
1 cup frozen shelled sweet soybeans (edamame), thawed
1 tablespoon hot sauce
With the insane amount of snow, we've been eating a lot of snow "ice cream", so I wanted to look for a healthier alternative. I thought this "snow sorbet" turned out quite well, and it's ready in minutes,. What could be better?
Ingredients:
Directions:
Note: if the sorbet is too tart, add more water or stevia/sugar.
I made this tonight and it was absolutely delicious. Warm, comforting, and healthy. Barley and lentils are full of fiber, which helps you to feel satisfied. This is also a very easy dish to put together.
Ingredients:
1 onion, chopped
6 cups water
1-2 tbs. Better Than Bullion Vegetable Base
1 16 oz. package sliced fresh mushrooms (or more for extra deliciousness)
3/4 cup uncooked pearled barley
3/4 cup dried brown lentils
3 garlic cloves, minced
1 tsp. thyme
1/4 tsp. sage
3 bay leaves
1 tsp. dried basil
1/2 tsp. pepper
Olive oil
Salt to taste
Directions:
Saute onion in olive oil until translucent. This step is optional, but gives the stew a more complex, mellow flavor.
Throw all the ingredients in your crockpot and stir. Add olive oil to taste (I add several tablespoons of olive oil to every soup or stew I make, which gives it a wonderful flavor).
Cook for 8 hours on low or 4 hours on high. It can also be made on the stovetop.
Add salt to taste if needed after cooking.
This chocolate chia smoothie recipe is a wonderful, health filled way to start the morning. It also tastes awesome and is great for kids too!
1 banana, peeled
1 cup tightly-packed fresh spinach
1 cup ice
1 cup milk (I used almond milk)
3 Tbsp. chia seeds
2 Tbsp. unsweetened cocoa powder (I used dark cocoa powder)
1/2 tsp. vanilla extract
(optional: 1 Tbsp. honey, if needed to sweeten)
My daughter loves these, and seems to think they're a treat for breakfast, when in fact they're reasonably healthy. This same recipe can be used for muffins or a loaf.
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp. cinnamon
1/2 cup oil (coconut oil tastes particularly delicious, but any will do)
3/4 cup brown sugar (this amount can be reduced significantly if desired)
2 eggs, beaten
1 can pumpkin
2 bananas, mashed
1 tsp. vanilla extract
Optional: chocolate chips
1. Preheat oven to 375 degrees F (175 degrees C).
2. In a large bowl, combine flour, baking soda, cinnamon, and salt. In a separate bowl, combine pumpkin, oil, mashed bananas, eggs, vanilla extract and sugar until well blended. Stir pumpkin mixture into flour mixture; stir just to moisten. Drop by scoops onto a cookie sheet.
3. Bake in preheated oven for 20 minutes, or until the bottoms are lightly browned.
I don't know if a better detox salad than this exists, it is that good. It is full of flavor and antioxidants, and will surely help to put you on the right track after the indulgences of the holidays.
For the dressing:
1/3 cup grapeseed oil
1/2 cup lemon juice, fresh
1 tablespoon ginger, peeled and grated
2 teaspoons whole grain mustard
2 teaspoons pure maple syrup, optional
1/4 teaspoon salt, or to taste
For the salad:
2 cups dinosaur kale, tightly packed and thinly sliced
2 cups red cabbage, thinly sliced
2 cups broccoli florets
2 large carrots, peeled and grated
1 red bell pepper, sliced into matchsticks
2 avocados, peeled and diced
1/2 cup fresh parsley, chopped
1 cup walnuts
1 tablespoon sesame seeds
This is a healthy twist on traditional fried rice. Buckwheat is full of fiber and protein and is a delicious and unique grain!
1 cup buckwheat groats
1 large egg, lightly beaten
2 cups reduced-sodium vegetable broth
2 tablespoons soy sauce (regular or reduced-sodium)
2 tablespoons unseasoned rice vinegar
1 teaspoon Asian chile paste or Siriacha
1 teaspoon sugar
2 tablespoons toasted sesame oil
6 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 large carrots, shredded through the large holes of a box grater
1 red bell pepper, seeded and chopped
1/2 pound green beans, cut into 1/2-inch pieces
I love these flaxjacks! They're a super healthy way to start the day!
Read the full recipe and directions at Better Nutrition.
PER SERVING: 299 cal; 10g pro; 21g total fat (10g sat fat); 22g carb; 208mg chol; 84mg sod; 6g fiber; 14g sugars
You can put this recipe together quicker than the time it takes to heat the water. It’s delicious and really hits the spot on a cold night, plus this recipe uses cacao (raw cocoa powder) which is full of antioxidants!
3 tbs. soy milk powder (or regular dry milk powder)
2 tsp. Navitas cacao powder* (or cocoa powder)
2 packets NuNaturals Stevia
1/8 tsp. salt
1 cup hot water
Optional: Dandies vegan marshmallows
Optional: 1 tsp. sugar
Combine all ingredients in a large mug, add hot water and mix together. I found I needed to use a whisk since the soy milk powder has a tendency to clump. Whisking the hot chocolate also makes it creamy and foamy, even better!
I really like NuNaturals stevia for this; I think it’s the best tasting stevia I’ve tried.
*Cacao powder is raw cocoa powder, and it full of antioxidants. Here is a great article on some of its benefits.
Optional:
An easy to make, healthy dessert, with just a handful of ingredients? Yes please!
INGREDIENTS:
This soup is health in a bowl- I feel healthy just looking at it! It's a perfect remedy for the constant holiday cookies and sweets that fill the month of December.
Ingredients:
1 onion
3 cloves garlic
2-3 carrots
1 zucchini
1 1/2 cups cabbage
2 cups broccoli
2 cups cauliflower
1 1/2 cups mushroom
1 1/2 cups cut green beans (frozen)
1 1/2 cups peas (frozen)
1 1/2 cups corn (frozen)
Large handful spinach, or more
15 oz. can diced tomatoes (and/or fresh)
8 cups vegetable broth
Salt to taste
I love crockpots. It's such a fantastic thing to throw a bunch of things in a slow cooker and then to come back hours later to a fantastic smelling house and a meal that's ready to eat. This is a healthy vegetarian recipe that's quick to put together and is sure to please everyone in the house. Quinoa is a fantastic, high protein grain (plus it's gluten free).
1 and 1/2 cups quinoa, well rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, undrained (I used Hunt's)
1 can (15.25 ounces) corn, drained and rinsed
1 cup sweet peppers, chopped
1 poblano chili pepper ( about 3/4 cup), chopped
1/2 teaspoon minced garlic
1/2 cup yellow onion, chopped
2 tablespoons chili powder
1 and 1/2 teaspoons ground cumin
3 cups water (or chicken broth)
1/4 cup cilantro, chopped
1 tablespoon fresh lime juice
2-4 tablespoons taco seasoning
1 and 1/2 cups mozzarella cheese, shredded
Optional: green onions, salt and pepper to taste
I don't eat dairy, but I absolutely love pumpkin pie. I've tried a lot of different dairy free recipes over the years, and this is the best I've found. It's a new twist on the classic pumpkin pie, and uses coconut milk instead of the condensed milk found in most recipes.
The last mug cake I posted on our blog has been very popular, so I wanted to share another amazing one I came across. This recipe is gluten free and grain free, and if you use dairy free chocolate chips, it's dairy free too. It uses coconut flour too, which I especially love.
Ingredients
The beginning of fall makes me want to have pumpkin everything. Here's a fantastic, healthy pumpkin dip which is great for snacks, school lunches, or a fall party. Try it, you won't be disappointed!
Ingredients:
1 can drained chickpeas (garbanzo beans) canned
1 cup pumpkin, canned
1/4 cup almond butter
2 tbsp canola oil
3 tbsp honey
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1/4 tsp ground ginger
This is an amazing recipe for late summer,, to use up all the zucchini left in the garden. It's also gluten free, and grain free, and dairy free. If you've never baked with almond flour, you're in for a treat- it's wonderful!
Ingredients:
1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil
¼ cup honey
¼ teaspoon vanilla stevia
¾ cup zucchini, grated
