PB and Prune Smoothie
This delicious, creamy smoothie combines the natural laxative effects of prunes with some high fiber bananas for a sure fire way to get things moving.
This flavorful smoothie combines iron rich foods with vitamin c rich foods to maximize iron absorption.
It’s hard to believe something so tasty could be so good for you! This smoothie is certain to satisfy your chocolate craving as well as your need for protein.
Getting enough omega-3 fatty acids can be hard. Using nuts and seeds in your smoothie can help to boost your intake!
The flavored smoothie is great to consume when entertaining or on a hot summer day.
THIRST QUENCHING + DELICIOUS!
Low carb smoothies are a deliciously refreshing way to start the day– no matter the weather!
LOW CARB GREEN SMOOTHIE
BLACKBERRY LOW CARB SMOOTHIE
LOW CARB STRAWBERRY SMOOTHIE
CHOCOLATE LOW CARB SHAKE
In less than 10 minutes these recipes yields 2 servings.
Classic Overnight Oats
Chocolate Peanut Butter Overnight Oats
Carrot Cake Overnight Oats
Banana Chocolate Chip Overnight Oats
Strawberry Cheesecake Overnight Oats
Pumpkin Spice Overnight Oats
For All Flavors
Making almond milk at home is not only super easy, but it is also so much more affordable than storebought almond milk at the store and even more delicious. The best part is that it requires just two ingredients– almonds and filtered water!
A quick and easy bake (serves 4)
Vegiterian – Gluten free – Vegan – Lactose Free
- Preheat the oven to 450 degrees. Line a baking tray with baking paper.
- In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.
- Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.
- Bake for 20 minutes. While the cauliflower is baking, whisk together the buffalo wing sauce, melted butter and honey until smooth.
- Pour the buffalo sauce mixture over the cauliflower and toss to coat. Bake for an additional 10 minutes or until crispy and just starting to brown.
1 large head cauliflower (about 2 lb/1 kg)
8 cloves garlic
30 ml extra virgin olive oil
4 ml ground cumin
4 ml ground coriander
125 ml plain yogurt
15 ml lemon juice
2 ml salt
1 ml pepper
25 ml parsley chopped
-Preheat oven to 425°F (220°C). Cut cauliflower into florets. In a large bowl, toss cauliflower and garlic with 2 tbsp (25 mL) of the olive oil, plus the cumin and coriander to coat.
-Spread on a large parchment-paper-lined rimmed baking sheet; bake, stirring once, until tender and golden, about 40 minutes. Let cool, about 20 minutes.
-In a food processor, purée cauliflower and garlic with yogurt, lemon juice, salt and pepper until smooth. -Briefly blend in all but a pinch of the parsley.
-Spoon into a serving bowl; cover and refrigerate until chilled, at least 30 minutes.
-To serve, drizzle with remaining 1 tsp (5 mL) olive oil and sprinkle with remaining parsley.
This simple chocolate avocado pudding is a healthy and delicious treat that's naturally gluten free and dairy free.
Cuisine Dairy Free, gluten free, Paleo, vegan.
Prep Time 5 minutes
Total Time 5 minutes
Calories approximately 180 kcal per 1 serving & 1 point of Carb
Give yourself a natural energy boost! (Yields 12 balls)1 ball is ½ a carb exchange
Serving makes 6 muffins of 55 Kcal each and 8 grams of carbs
6 tbsp oat bran 2 tbsp cinnamon 1 tsp vanilla flavor 2 large eggs 5 tbsp plain greek yogurt 1 tsp baking powder 1/3 cup Splenda Mix all dry ingredients. Add eggs and yogurt and mix until smooth. Spray 6 cup muffin tin with butter flavored spray. Divide mixture evenly in cups. Bake @ 350 for 15 to 18 minutes.
Mix all dry ingredients. Add eggs and yogurt and mix until smooth. Spray a 6 cup muffin tin with butter flavored spray. Divide mixture evenly in cups. Bake at 350 for 15 to 18 minutes..
Gluten free and low carb (7.9g preserving), super easy to make, no fancy ingredients in the list and tasty on the palate.
Author: Sophie @mydaintysoulcurry
Calories: 97 kcal
Yield 6 muffins
Serving Size: 1 serving • Calories: 60
Recipe by: annacookingconcept.com
Yogurt & tahini sauce:
Author: Sophie @mydaintysoulcurry
Calories: 99.4 kcal – 7.2 g of carbs
Additional optional ingredients
Make the flax meal:
Prepare the dough:
Add herbs and onion:
Vegan - Gluten Free - Dairy Free
These super easy and quick ice cream will fulfill your sweet cravings with no guilt!
Make it chocolate flavored: add 2 squares of melted lint chocolate and 1tsp of almond butter
Coffee and cream: 1 tsp to 1 tbsp of instant coffee, 1 tbsp almond milk and 2 tbsp coconut cream
Vanilla Flavor: Vanilla extract, 2 tbsp coconut cream
Berry blast: frozen berries, sugar-free strawberry syrup and fresh berries for toppings
Chocolate & Peanut butter: Well, just some Reese’s PB cups and chocolate syrup for topping
500ml coconut milk 6-8 tablespoons chia seeds (add 8 if you want a thicker pudding)1 teaspoon cinnamon2 teaspoons of tumeric 3 teaspoons vanilla1 tsp stevia powder or monk fruit sugar ( you can add more if you want it sweeter)4 tbsp raw organic honey or manuka honey
1. Stir together your chia seeds and milk in a bowl or storage container.2. Once chia pudding mixture is well combined, add cinnamon and vanilla and stir well.
3. Drizzle honey & mix.(you can add 2 tbsp of raw coca powder if you want a spicy chocolate version)4. Cover and place in fridge either for two hours or overnight.5. When ready, the pudding should be nice and thick. If it is not thick enough, you can add in more chia seeds. Serve with another drizzle of honey and shaved organic dark chocolate OR some fresh berries
Serves 4 for 119 kcal per one serving – 8 grams of fat and 12 grams of carbs
450 grams fresh green beans, trimmed or frozen to save time
2 TBSP butter
2 tsp olive oil
3 cloves garlic, minced
1 TBSP lemon zest
1/4 cup chopped fresh parsley
salt and pepper to taste
1 lemon, cut into wedges
Bring a large pot of salted water to a boil over high heat: add beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
Prep Time 7 min Cook Time 15 min Serves 4
For 1 roll Calories: 167 Total Carbohydrate 17.3g Protein 5.9g
Author: Lexi @lexiscleankitchen
Makes 6 servings for 250 Kcal – 28 g Carbs – 20 g Protein Reference: superhealthykids.com
This easy-to-do and tasty Lebanese dish is made of quinoa instead of bulgur, tomatoes and onions.
You can serve plain yogurt next to it or simply a salad.
- 1 big onion, diced - 2 tbsp extra virgin olive oil
- 2 tbsp olive oil - 1 cup quinoa - 1.5 cup chopped tomatoes - 3 tsp organic tomato paste - 2 cups warm water - 1 tsp salt - 1/2 tsp chili powder or chili flakes (optional) - Freshly ground black pepper
Makes 4 burgersIngredients
Preheat the oven to 425º F.Instruction
Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the mushrooms to the skillet and cover. Cook until wilted, then drain the liquid from the skillet and transfer the mixture to a food processor, followed by the cooked lentils. Pulse on and off until the mixture is finely chopped, but not pureed.
Transfer the mixture from the food processor to a large mixing bowl. Add the remaining burger ingredients and mix together well.
Line a baking sheet with parchment paper. Use a round, 1/2-cup measuring cup to make perfect burgers. Grab a level scoop of the mixture; invert onto the parchment with a sharp tap to release it, then flatten into a 1/2-inch patty with the bottom of the measuring cup. Repeat with the remaining mixture.
If you don’t have a round 1/2 cup measuring cup, you can improvise by using any sort of 1/2 cup measure, and shaping into burgers once on the parchment paper.
Bake for 15 minutes, then carefully flip each burger, and bake for an additional 10 to 15 minutes, or until golden and firm on each side. Remove from the oven and serve at once with the bread and condiments of your choice.
Super easy and filling
1 16-ounce package fresh broccoli florets
1 ½ tablespoons olive oil
½ tablespoon salt
½ tablespoon garlic powder
½ tablespoon onion powder
1 tbsp grated parmesan cheese (optional)
Preheat oven to 400 degrees. In a mixing bowl, combine broccoli with olive oil and toss. Add in garlic powder, salt and onion powder.
Spread broccoli onto a cookie sheet covered in tin foil.
Bake for 20 minutes. Serve hot, sprinkle with Parmesan cheese for extra deliciousness.
6 servings for 118 Kcal per serving in just 40 minutes
2 (big enough) beetroot heads. If you only have smaller beetroots, use more of them.1 small cucumber (or half of a long one), with seeds and skin. It’s not a fancy schmancy dish!2 or 3 scallions4 boiled eggA bunch of dill1 litre buttermilk (in Lithuanian or Eastern European shops it’s called ‘kefyras’ ‘Кефир’, in Asian shops they call it ‘Lassi’ or a ‘yogurt drink’).Salt and pepper for seasoning
Cook beetroot in water. After the beetroot has cooled, peel it and dice into small pieces.
Wash the cucumber and dice it into small pieces, like it’s shown in the picture.
Take a bunch of dills, wash it and chop it finely.
Chop the scallions finely.
Put all the ingredients into a large bowl.
Add some seasoning (salt and pepper). Be careful at this step, since it is a cold soup, the salt will take some time to melt, so if you add too much, you will only know about it when serving (too late!).
Add one litre of Kefir.
And here’s where the pink magic happens – when you combine white yogurt with dark red beetroot, you’ll end up with a vibrant pink color.
At first, your soup might look a bit whitish thats why >
You have to leave it for an hour or two to rest, allowing the beetroot to release its color into the soup and all the ingredients to combine. After a couple of hours, simply give it a final stir and serve.Garnish with sliced boiled eggs and chopped chives.
A flavorful light recipe with aphroisiac properties (serves 2)
The whole darn thing Calories: 163 Net Carbs: 5g Protein: 8g
Author: Kelly Morrison founder of Foodie Fiasco
Yield: 1 giant serving
Preheat oven to 350°. Grease a large mug and set aside.
In a large bowl, combine Almondmilk, sweetener, egg white/egg replacer, 1 tablespoon of the coconut flour, vanilla extract, and salt and whisk until completely combined. Alternately you can do this in a blender, but I tend to avoid dirtying my blender at all costs because I absolutely detest cleaning it, so this is nothing a little elbow grease can't solve. Stir in the remaining tablespoon of coconut flour and mix until uniform. Stir in the shredded coconut and pour the batter into the prepared mug.
Bake in the oven at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let cool and devour.
*I give a pretty extensive explanation in the body of this post regarding what sweeteners are best in this recipe, so please look at that. **You can either use an egg, an egg white, or vegan egg alternative. This recipe is really flexible! Note on cooking method: You can try it in the microwave.
Here’s everything you need to know about making socca…
The basic batter is equal parts chickpea flour and water, with a few tablespoons of olive oil.
Let the batter rest for 30 minutes before cooking — this makes the interior creamy when cooked.
Preheat the oven to 450°F and then heat a cast iron pan under the broiler for 5 minutes before cooking.
Broil the socca for about 7 minutes.
Socca success will look like crispy edges with a slightly blistered surface; the interior will be moist and creamy.
Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.
1 cup chickpea flour (4 1/2 ounces)
1 cup water
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
1/2 teaspoon kosher salt
1 teaspoon za'atar or thyme (optional)
2 heads cauliflower, cut into small florets
1 tsp seasoned salt, more for later
2 tsp smoked paprika
1 1/2 tsp cayenne pepper
1 tsp turmeric powder
1 tsp ground corriander
4 tbsp olive oil, more if needed
1–2 garlic cloves, chopped
1/3 cup plain yogurt
1/3 cup lime juice
3 tbsp tahini paste
handful of chopped fresh parsley to garnish
Preheat the oven to 450 degrees F.
Place the cauliflower florets on a large, lightly oiled baking sheet. In a small bowl, mix the spices. Toss the cauliflower with the spices and the olive oil until well-coated. If needed, add more olive oil, and toss again.
Be sure to spread the cauliflower florets on the baking sheet in one layer. Roast in the 450 degrees F heated oven for 45 minutes; turn the florets over midway through roasting. When the cauliflower is tender and nicely browned in some parts, remove from the oven and let cool briefly.
Place about 2/3 of the roasted cauliflower in the bowl of a food processor (you will use the rest later). Add the garlic, yogurt, lime juice, tahini paste and a pinch more seasoned salt. Blend until smooth. Test and season accordingly. If the dip is too thick, add very little water and blend again until you achieve desired consistency.
Transfer the roasted cauliflower tahini dip into a serving bowl and drizzle a generous amount of olive oil. Top with the remaining roasted cauliflower and the fresh parsley.
Cover and refrigerate the dip. Remove from the fridge about 10 minutes or so before serving. Serve with pita bread or chips.
All will need is
for 4 servings1 cup raw unsalted cashew, soaked in water for 3 hours (130 g)1 TBSP nutritional yeast1 TBSP virgin olive oil or coconut oil1 tsp salt
Soak cashews in water for 3 hours or over night.Combine all ingredients in food processor and process until fully incorporated and smooth.