Ingredients for one cookie:
- 1/2 avocado
- 1/4 cup vanilla protein powder
- 1 tablespoon cocoa
- 1 to 2 squares of dark chocolate
Mix avocado, protein powder and cocoa in a food processor or using a hand blender. Chop dark chocolate and add to the mix. Bake for only 10-12 min at 180-200 degrees Celsius. (Be careful not to overbake that cookie or it’s going to be too dry.)
The nutrition facts for the cookie are: 457 kcal, 31 g of protein, 27.5 g of carbs, 7.5 g of sugar, 27.5 g of fat, 11.5 g of dietary fiber. If that’s too much for you, you can save 168 kcal, 7 g of sugar and 12 g of fat by omitting the chunks of dark chocolate.
Comparatively, a double chocolate chunk cookie at Starbucks is about the same amount of calories but with 37 grams of sugar and 3 grams of fiber.
Who needs to drink a smoothie when you can eat one?! I think I just made a new favorite breakfast! A delicious and totally nutritious bowl of fruits and veggies! It sounds like I’m trying to sell you something, right? Well I am! I found myself constantly starting my day with a smoothie or oatmeal. So I figured why not have a smoothie…but eat it like oatmeal? And viola! This magic was born!
Veggie Berry Bowl
This can be done with any smoothie recipe! However, I like mine to be filled with both fruit and leafy greens. That way I start my day with loads of nutrients! There isn’t really a set how-to on this, but this is the way I did it:
TONS of Kale & Spinach (basically a salad in my smoothie!)
Handful of Mixed Berries (blueberries, raspberries, strawberries, blackberries)
1 tablespoon Ground Flaxseeds
Blend ingredients. Since there is no liquid, it will be pretty thick, this is a good thing! Once it’s all smooth and blended, pour it into a bowl. Top with chia seeds and hemp hearts. You can even throw fresh fruit on top! Lastly, enjoy! :)
fruit and veggie soup for breakfast :)
just made a “pitza”
pesto, grilled chicken, pine nuts, & skim mozz on a pita
bake on 400 for ~8 minutes
enjoy your small dish of delicious heaven
Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almondsserves 4 to 6
8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked, the peas, not entire pods)
juice from 2 lemons (plus fresh lemon wedges for serving)
3/4 cup almonds, crushed and lightly toasted
Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
I don’t even like almonds, but this sounds awesome.
Great guide for green smoothies! This is useful if you want to free-style your smoothies and use whatever that’s on hand. The proportions really help with the consistency and taste.
15-Minute Mini Veggie Pizzas. Easy, healthy, and delicious!…RECIPE
I’d throw on less broccoli, and more pineapple! And more red peppers :)
Garlic & Cilantro Chickpea Spread!
After going out for lunch with my friends yesterday, I was REALLY craving some hummus because I had the most amazing hummus sandwich. Unfortunately, I didn’t have any tahini at home so I tried to make some substitutions!
Fortunately, it came out wonderful and sooo delicious and rustic feeling, it’s one of my favourite things I’ve made in a while!
It’s fantastic sitting underneath some chicken breast, or as a dip with some veggies!
- 2.5 cups (or 1 can) of cooked chickpeas
- bunch of cilantro
- 2-3 garlic cloves
- juice of half a lemon
- 2 tablespoons greek yogurt
- salt & pepper
Throw EVERYTHING together in the processor and PUUREEEEE!!!!! But you might wanna add the chickpeas gradually and some water if it doesn’t seem to wanna come together. Store in an airtight container in the fridge for up to 5 days!
If only reblogging something would make it magically appear…
sooo I plan on making these today!
Low Calorie Ice Cream Sandwich
- Lite Cool Whip
- Graham crackers
- Freeze the Cool Whip container.
- Break a graham cracker sheet in half.
- Place a spoonful of frozen Cool Whip on one half.
- Top with the other half of the cracker sheet.
For some fun variety, try strawberry Cool Whip or cinnamon sugar graham crackers.
THESE ARE SO AMAZINGGGGGg
there’s this weird love that I have for frozen cool whip, so I MUST try these!!
An archive of healthy desserts to enjoy in the summer!
Low Calorie Ice Cream Sandwich
Strawberry Frozen Yogurt
Organic Frozen Yogurt Strawberries
Breakfast Banana Pops
Cherry Limeade Popsicles
Grilled Apricots with Honey Greek Yogurt
Oven dried Strawberries
Strawberry Banana Ice Cream
No fuss Banana Cake
Low Fat Berry Frozen Yogurt
Strawberry Banana Ice Pops
Mini Honey Kiwi Tartlets
Mixed Berry Yogurt Pops
Pomegranate Dragon Fruit And Lychee Sorbet
Blueberry Yogurt Skewers
Healthy Berry Popsicles
Banana Berry Soft Serve Ice Cream
40 calorie Volume Vanilla Ice Cream
Nutella Frozen Banana Bites
Nutella Fudge Pops
Frozen Yogurt Blackberries
Grilled Chocolate Banana Melts
Banana Split Cheesecake Bites
Watermelon Tart Tutorial
Banana Almond Chocolate Ice Cream
Frozen Fruit Pops
Banana Ice Cream
Chocolate Dipped Peanut Butter Stuffed Bananas
Chocolate Strawberries made with an Ice Tray
Frozen Banana Bites
Peanut Butter & Chocolate Ice Cream
Raw Tropical Ice Cream
Peanut Butter & Bananas
50 calorie Berry Yogurt Popsicles
A list of smoothies/beverages to keep you cool, hydrated & healthy!
Strawberry Melon Sparkler
Homemade Vitamin Water
Frozen Raspberry Tea
Cherry Beets Apple Spinach Antioxidant Smoothie
Green Monster Smoothie
Pure Fruit Ice Cubes
Smoothies for Weight Loss
Smoothie Ice Cubes
Tropical Green Smoothie
Cake Batter Protein Shake
Mango Banana Smoothie
Raspberry Mint Limeade
Pineapple Spinach Ginger Detox Smoothie
Strawberry Banana Spinach Smoothie
Glowing Green Smoothie
Mango Strawberry Smoothie
Banana Green Smoothie
Mango Mojito PopsMakes 61 1/2 cups chopped mango (2 mangoes)1 ounce rum (I used Bacardi Superior White)1 lime, juiced2 tablespoons stevia (optional)2 teaspoons chopped mint1/2 cup waterPut mangoes, rum, lime juice and sugar into a blender. Run until mixture is completely smooth. (Taste to check sweetness. Add more sugar if desired.) Add mint and water. Pulse until water is just blended into mixture and you can still see flecks of mint.Pour into popsicle molds and place popsicle sticks into the middle of each. Freeze. Once frozen through, run molds under warm water to release.
This little mix will make approximately 2 servings. Nice huh?
- 1/4 avocado peel removed
- 1/4 cup light coconut milk
- 1 cup frozen pineapple
- 1/4 cup fresh basil
- 1/2 cup coconut water
- 1 tablespoon honey or agave nectar
- ice if you wish
Combine all the ingredients in a blender and process until smooth. Well, that’s about it. Now, just enjoy!
I love avocado in smoothies and shakes.
sounds and looks so so so so good
Riia’s Strawberry Almond Salad
Leafy Greens (spinach, kale, romaine, etc)
Hemp Hearts (optional)
Dressing (I used Sesame)
It’s super easy! Throw the leafy greens in a bowl and top with strawberries, almonds, hemp hearts, and a little dressing of your choice! Enjoy! :)