Fresh mango, cut into strips, is then spritzed with fresh lime juice and dusted with salt and chili powder. Right? How good does that sound? Well, this popsicle recipe is a nod to that dish.
Mango tequila paletas!? Yes, please.
I’m down. Summer treats!
Chili Roasted Chickpeas = The Best. Ever.
You can’t go wrong with 4 ingredients. :)
4 cups cooked chickpeas
3 1/2 tablespoons olive oil or grape seed oil
5 teaspoons of chili powder
1 1/2 teaspoons of sea salt
* optional chives to garnish, lime for an extra kick!
Yep. Tryin’ ‘em.
matcha green tea coconut pancakes (gf)
~375kcal/30g protein/13g fat/25g carbs
(I topped mine with cottage cheese, mango, honey, and coconut flakes ALSO)
I made these “paleo brownies” tonight for the recovering CrossFitter (except I couldn’t find my brownie pan
because I don’t bake so I used cupcake tins). Despite nearly setting my apartment on fire and dropping two eggs on the floor, SUCCESS. (They’re mostly coconut, dates, unsweetened cocoa powder, and eggs.)
SHOUT OUT to Jilda for introducing me first to the recipe site (PaleOMG.com).
Here’s the recipe.
Warm apple compote on a pumpkin pancake:
Perfect for fall, right? I’d suggest making two pancakes because my giant one was difficult to flip. Serve with coffee. Unf.
Warm apple compote: heat a dollop of butter in a small skillet while you chop up a small-medium size apple (I used a honeycrip), sauté the apple for about five minutes and then add about 1/4 cup sugar-free syrup and a tsp. of cinnamon. Let all that simmer while you heat up your pancake(s).
Pumpkin pancake batter: blend 1/8 cup of oats, 1/3 cup pureed pumpkin, 1 egg, the equivalent of 1 egg white, a couple dashes of pumpkin spice, and a half scoop of whey (I used vanilla) and cook over a low heat. Flip when little bubbles start appearing at the edge.
Serve compote over finished pancakes! I added almonds on top as well because… I like the crunch factor. Voila!
For my ingredients, my macros looked like - 375kcal/15gfat/30gprotein/40gcarbs
Gooey chocolate fondant made of:
(for 2 servings)
- 1/2 avocado
- 2 tbsp fat-free Greek yogurt
- 3 tbsp unsweetened apple sauce
- 1 tbsp powdered skim milk
- 2 tbsp whey protein (vanilla or chocolate flavor)
- 2 tbsp cocoa
And baked for 10 min at 230 degrees Celsius.
Estimated nutrition facts per serving: 166 kcal, 10.7 g of protein, 12.4 g of carbs, 4.3 g of sugar, 8.3 g of fat, 3.5 g of fiber.
(A couple followers asked about the homemade chile I had last night. It was spicy and delicious. I didn’t really even notice it was missing the beans!)
I asked my friend and here’s the recipe:
Tosca has been so generous to share another one of her new ECD Veg recipes! This is also on my ‘TO MAKE LIST’ after I compete. If you try it, please let me know! I would love to live through your taste buds.
This classic combo tastes great on a sandwich, but in cupcakes? Even better! Best of all, these ones from The Eat-Clean Diet Vegetarian Cookbook are guilt free and they double as a muffin! Learn more in the tip below.
• 1¼ cups / 300 ml whole wheat pastry flour
• 2 Tbsp / 30 ml finely ground potato flour
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• ½ tsp / 2.5 ml baking soda
• ¼ tsp / 1.25 ml baking powder
• ¼ tsp / 1.25 ml sea salt
• 3 Tbsp / 45 ml virgin coconut oil, melted
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• ¾ cup / 180 ml low-fat milk or plain, unsweetened soy or almond milk
• 1 cup / 240 ml mashed very ripe bananas, about 3 large
Peanut Butter Yogurt Frosting
• ¼ cup / 60 ml all-natural peanut butter, sugar and salt free
• ½ cup / 120 ml Yogurt Cheese*
• 2 Tbsp / 30 ml pure honey
• ½ tsp / 2.5 ml pure vanilla extract
*NOTE:Yogurt Cheese must be made ahead of time.
- Preheat oven to 350°F (177°C). Line a muffin tin with 10 paper liners.
- In a bowl, mix together whole wheat flour, potato flour, flax meal, baking soda, baking powder and salt. In a large bowl, mix together coconut oil and Sucanat. Add flour mixture and mix together until texture resembles slightly wet sand. Slowly stir in milk. Fold in bananas until just combined. Batter will be thick. Scoop a heaping ¼ cup (60 ml) batter into each lined muffin cup until all batter is used. Bake 27 to 30 minutes until toothpick inserted into center comes out clean. Transfer cupcakes to a wire rack to cool.
- To make frosting, mix together peanut butter, Yogurt Cheese, honey and vanilla extract until well combined. Frost tops of cooled cupcakes.
Basically, the only difference between a muffin and a cupcake is the frosting, so if you want to skip the topper – go ahead! Your cupcakes will become delicious and healthy banana muffins. These cupcakes will keep in the refrigerator up to five days.
Nutritional Value per Cupcake (with frosting):
Bananas and peanut butter. Perfect combo.
2 garlic cloves
1 (15-ounce) can of garbanzo beans
1 lemon, zest and juice
2 tablespoon tahini
1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.
2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl, pour a few tablespoons of olive oil on top, and sprinkle a few dashes of paprika. Serve with whatever you like, whether it be pita chips, warm slices of pita or crackers.
(via Avocado Hummus)
Steamed Quinoa Cake
Ingredients for the cake:
- 1 cup ground quinoa (125g). [Blend dry quinoa in a food processor to make ground quinoa. Quinoa flour would probably work too but making ground quinoa is cheaper.]
- 1 cup water (240 ml)
- 2 tbsp white almond butter
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp brown sugar (put more if you’re not used to low-sugar desserts) or your favorite sweetener to your own taste
Mix everything together. Put in a cake pan or in several small cake pans and place in a steamer. Steam for 25 to 30 minutes. (If you don’t have a steamer you can use a steamer pot with water at the bottom and a strainer on top to hold the cake.)
I made the raspberry filling mixing raspberries with a bit of white almond butter.
A small serving (on the first photo) is about a sixth of the whole cake and contains 90 calories.
I’m all for trying this sometime but what is WHITE almond butter?
(gluten-free, of course)
I’ve gotten into this habit on weekdays of coming straight home from work, making lunch for the next day (or two) and then going out again whether that be to yoga, to run, or to meet friends. The difficult thing about this (especially today) is not eating all my lunch while I make it. I failed today. You understand why by the title, yeah?
That typically makes me enough food for breakfast and an extra one or two for a snack (depending on how big the scoops you use are).
My macros-ish (they’ll differ): 400kcal/12gfat/40gcarbs/30gprotein
I’m so obsessed with pancakes lately, it’s getting sad.
Accent theme by Handsome Code