Posts tagged to try
Posts tagged to try
Raw zucchini ‘pasta’ with an avocado and pea pesto, vegan….RECIPE
Lentil Kale Soup with Moroccan Spices
click photo for recipe.
No bake apple pie…RECIPE
Shredded Carrot Salad…RECIPE
Collecting ALL the quinoa recipes!
Kale and Pear Salad
Healthy Pumpking Bread:
2 (15 ounce) can 100% Pure Pumpkin
3-4 tbsp liquid stevia
2 tsp ground cinnamon
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cloves
4 whole eggs
6 scoops Jay Robb Egg White Protein Powder (unflavored or vanilla)
Put all the wet ingredients in a bowl and blend with a mixer, then add the dry ingredients and blend till well mixed. Bake at 325, in an lightly oiled pan for about 23-26 min. Depending on your oven, gas or electric. The traditional pumpkin pie recipe calls for dried milk, but the egg protein powder I believe makes it work without it. You can adjust the sweetness with the stevia or agave syrup?? **Stevia takes a lot more when cooked and a very small amount when added to cold stuff, it’s a little temperamental;-)
A 2 ounce serving comes out to 60 calories / 4 g carbs / 1 g fiber / 9 g protein / almost 1 g fat
This is a simple recipe for scones, made with blanched almond flour and vanilla. They are based on a French macaroon style of recipe and what I love about these is that they are so simple to make and are delicious served plain or topped with your favourite whole fruit jam. I often grab one as a quick breakfast or morning tea with my morning coffee as it easily fills me up until lunch time. Please read below for other healthy scone options.
What’s good about them:
These scones are designed to be gluten and grain free which is perfect for those who are on paleo eating plans as well as for the management of IBS. They are high in complete protein as well as being low GI, so they will fill you up, keep blood sugars steady and help your body repair and recover.
3 cups (300 g / 10 ½ oz) almond meal / ground almonds / almond flour
2 teaspoons gluten free baking powder or ¾ teaspoon baking soda
¼ cup (60ml / 2 oz) ) macadamia nut oil or (cold pressed coconut oil or almond oil)
1 heaped tablespoon honey
1 teaspoon vanilla extract or paste
2 organic / free range eggs
Preheat your oven to 150 C.
Combine almond meal and baking powder.
Add the oil, honey, vanilla and egg.
Mix into a soft dough.
Dust your working surface with a little almond meal.
Place over the scone dough and flatten out to 1 cm thick.
Cut into rounds and place onto a baking tray.
Bake for 20 – 25 minutes or until golden and cooked through.
Remove from the oven and cool.
Serve alone or with your choice of whole fruit jam.
Makes 12 scones
Nutrition per scone
Protein: 6.2 g
Total fat: 18g
Saturated: 1.9 g
Carbs: 3 g
Fiber: 2.2 g
205 calories per serving
1 cup diced onion
1/2 cup diced celery
1 can organic cranberry sauce
1 cup rolled oats
2 pounds ground turkey
1 teaspoon sage or thyme leaves, crumbled
1 teaspoon salt
ground black pepper
Mix all ingredients well. Press into a loaf pan and smooth top.
Bake at 350F for an hour. Check for doneness by cutting into the meatloaf and looking at the color. If the meat is still pink, put back in for another 10 minutes and check again.
0.5 lean turkey sausage
3 tbsp eggwhites
1 tbs of salsa
Place in muffin containers and place in oven for 10-12 minutes.
Yum, needs to try them. Adding a bit of extra protein powder to it probably but nice when you are in a hurry.
Fitness & Spice released a recipe for “Fitness Fudge”
For those who want something sweet after a workout here is their recipe:
- 1/4 cup Unsweetened Almond Milk
- 1/4 cup Chocolate Protein Powder
- 1/4 cup Natural Peanut Butter (creamy or crunchy)
- 1/4 cup Dark Chocolate Chips
Microwave the milk and powder for 30 seconds. Add the peanut butter and chips. Microwave for another 20 seconds. Mix together and stir until everything is melted. Place in a cake tray and put in the fridge.