Banana Kale Protein Shake!
Mix everything on a blender and enjoy!
(recipe adapted from simplytaralynn.com)
(Source: undressedskeleton)
Roasted Dijon & Dill Potatoes!
Preheat your oven to 400° and coat a 9x13 pan with no-stick spray.
Scrub your potatoes and cut them into 1” pieces or smaller.
In a large bowl, combine the olive oil, Dijon, dill, garlic and salt & pepper. Toss in your potatoes and mix until they are well coated.
Toss the potatoes in your pan and bake for 50-65 minutes depending on your preference for crispy potatoes.
(recipe from kraftedkoch.com)
(Source: happyvibes-healthylives)
Healthy Breakfast Pie With Yogurt & Kiwi!
Preheat oven to 375 °F
Put all the ingredients in a food processor and blend until combined.
Grease two small cake tins with coconut oil and spread the batter into the two pans evenly.
Use your hands to press the dough around the edges so you get a fine, uniform bottom.
Bake for approx. 15 minutes.
Hint: Use a toothpick and insert in middle of cake, if comes out clean it is fully baked. Cool completely and top with yogurt and kiwi. Yield 2 small pies.
(recipe from karlasnordickitchen.com)
(Source: notanotherhealthyfoodblog.co.vu, via fitnessnolimits)
Green Detox Salad!
Preheat oven to 400F.
Line a large roasting pan or baking sheet with foil.
Toss the beets and asparagus with olive oil and coat evenly.
Place the vegetables on a roasting pan in a single layer and roast for 15 minutes. Do not crowd the vegetables when roasting or they will steam instead of roast.
After 15 minutes, remove asparagus from roasting pan to a plate. Continue roasting beets for additional 15 more minutes or until fork tender. Cool slightly.
Add salad greens, beets, asparagus, radishes, apple, snap peas, and green onions to a large bowl. Drizzle with extra-virgin olive oil and squeeze of fresh lemon. Season with salt and pepper. Mix well.
Sprinkle with toasted pumpkin seeds and feta. Enjoy!
(recipe from littlebroken.com)
(Source: happyvibes-healthylives)
Vanilla “Cheesecake” Ice Cream With Caramel Sauce (7 Ingredients!)
Make sure your ice cream bowl has been in the freezer for several hours or overnight before making the ice cream. The liquid in the bowl must be completely frozen or it won’t make the ice cream properly. If you do not have a high powered blender, you will need to soak your cashews in a bowl covered with lukewarm water and leave at room temperature for 2-4 hours (4 is best for the best creamy results) before making the ice cream. Pour out the water from the bowl and pat them dry with a paper towel and proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results just like dairy.
Add all of the ingredients (except the caramel sauce) to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it’s magic. It will be a soft serve consistency once done. Add to a container and smooth the ice cream out and put a tight fitting lid on. Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before ready to serve.
To make the caramel sauce, melt some coconut butter and make sure to measure out 1/4 cup. Add the honey and vanilla mix with a fork. Add any water if desired, to reach consistency. Pour over the ice cream once you are ready to serve. Keep the ice cream stored covered in an airtight container and store the caramel sauce at room temperature. You may need to slightly reheat the caramel sauce when using again.
Note that homemade ice cream is best eaten within the first couple of days. Each time you take the ice cream out and it slightly thaws and then refreeze it, it becomes more icy and hard each time. It’s better if you store the ice cream right after it’s made into individual serving portions, so it doesn’t keep getting taken in and out of the freezer.
(recipe adapted from thevegan8.com)
(Source: veganismislove)
Perfect tea for hot summer nights:
Peach Iced Tea!
Simple Syrup:
Tea:
Bring sugar, water and peaches to a boil in a small saucepan. Then lower heat and use a wooden spoon to stir and crush the peaches to infuse the flavor.
Once the sugar is dissolved, cover, remove from heat and let steep for for 25-30 minutes.
In the meantime, brew your tea using either a large pot or a tea maker. Use less tea if you prefer it weaker, or more tea if you prefer it stronger, and try not to let it steep longer than 4-5 minutes or it can get bitter.
Once brewed, remove tea bags or strain out loose leaf tea and transfer to a pitcher. Refrigerate to cool.
Once your simple syrup is finished, pour into a bottle or container over a fine mesh strainer to strain out peaches. You can reserve the peaches for later use, such as to place over oats or ice cream sundaes.
To serve, either set out simple syrup and add as much to the tea as you like, or add all of the simple syrup to the tea and stir. I prefer leaving it separate. Serve tea over ice and fresh sliced peaches. Yields about 10 servings (with ice and peaches).
(recipe from minimalistbaker.com)
(Source: vegan-yums)
No more excuses!
(Source: teenshealthandfitness, via gettingahealthybody)
If you are crazy for Quinoa has i am you will love this recipes!
(Source: fiti-vation)
Hi,
Not that i know about.
Some hotels offer access to a personal trainer and to their gym, but of course it’s only for guests.
Check out my Workouts maybe you will find something that fits you.
Cheers,
Ana
Peanut Butter Breakfast Pudding!
Cook the oats, salt and milk.
Meanwhile, blend the peanut butter and banana.
Then add vanilla, honey, and 1/2 of the cooked oats to the blender and re-blend. Stir in the rest of the oats.
You can blend all the oats if you prefer, or you can leave some un-blended for a chewiness texture.
(recipe adapted from chocolatecoveredkatie.com)
Warm Veggie Bowl with Ginger & Miso Gravy!
For the Gravy:
For the Bowl:
Combine all of the gravy ingredients except the miso, spelt flour and water in a small sauce pan over medium heat. Bring to a simmer. Stir the miso, spelt flour and water together until most lumps are dissolved. Add this slurry to the pot and whisk. Let the gravy simmer and whisk it here and there until it has noticeably thickened, about 3 minutes. Strain the gravy with a fine sieve if you like (but definitely remove the lemongrass stalk). Return gravy to the small pot, cover and put keep warm.
Set a medium pot with an inch of water over medium heat and cover. Place the string/broad beans in steamer basket. Once the water is boiling, put the steamer basket in and cover. Cook until beans are crisp tender, about 3 minutes. Add the chopped chard and cover again. Steam greens until wilted slightly, about 1 minute.
Place the cooked rice in a serving bowl. Top with the steamed greens and beans, bell pepper, carrot, green onion, avocado, almonds and hemp seeds. Give the gravy a quick whisk (just in case some lumps form) and pour it over the veggies and rice. Serve warm.
(recipe from thefirstmess.com)
(Source: youchew, via beautifulpicturesofhealthyfood)
Decorative Ice Cubes with Flowers, Fruit and Herbs!
(via nowyourecooking)
Pesto Butter Bean Salad!
For the Pesto:
For the Salad:
Start by making the pesto. Simply peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.
Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While they cook squeeze the lemon for the salad over the beans and add more black pepper.
Add rocket, pumpkin seeds and pomegranates to your plates, drizzle them with olive oil and then add the beans on top.
(recipe from deliciouslyella.com)
Heart Health Double-Chocolate-Chip Cookies!
Dry Ingredients:
Wet Ingredients:
Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicon baking mat. Set aside.
Add dry ingredients to a small bowl. Whisk to combine and set aside.
Add wet ingredients to the bowl of your food processor or high-powered blender. Process on high for 2 minutes, until mixture is completely smooth.
If using a food processor, add dry ingredients to wet and process for another 1 minute, until fully combined. If you’re using a blender, pour the wet ingredients into a large clean bowl, followed by the dry ingredients. Mix with a spatula until combined.
If using a food processor, remove the blade and stir in chocolate chips. If in a bowl from the blended mix, stir in the chocolate chips.
Scoop about 2 tablespoons at a time onto the prepared baking sheet, leaving 2 inches in between each cookie.
Bake for 14–16 minutes, until tops are cracked and begin to crisp.
Remove from the oven and allow to cool on the sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely, about 30 minutes.
To store cookies, transfer to an air-tight container and refrigerate for five days.
(recipe adapted from naturalvitalityliving.com)
(via veganrecipecollection)
This is a very cool idea! Pleasure with no guilt! ;)
Makes 6 mini tarts.
Sweet Potato Chocolate Mousse Tarts!
For the Chocolate Tart Base:
For the Sweet Potato Chocolate Mousse:
For the Topping:
For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
Line 6 muffin trays with glad wrap.
Pour mixture into tin and carefully press until a tart casing is formed.
Put into the freezer to set.
To make the sweet potato puree, preheat oven at 180 degrees celsius.
Cover one large sweet potato in foil (shiny side inside) and roast it in the oven at 180 degrees celsius for about 45 minutes or until very soft. Allow to cool completely, remove peel and puree in a food processor. Set aside 1 cup for the sweet potato chocolate mousse.
Add dates to a food processor and process until it becomes a date paste.
Add the sweet potato puree and process again until smooth.
Next, add maple syrup, coconut milk, vanilla bean paste and raw cacao powder and process until very smooth and creamy.
Pull the tart casing out of the freezer and fill each tart with the chocolate mousse.
Keep the tarts in the tin and chill in the fridge for 1 hour before serving.
Decorate with mixed berries.
(recipe adapted from secretsquirrelfood.com)
(Source: veganismislove)
