Make this delicious one ingredient healthy snack to curb your ice cream cravings!
2 - Ripe Bananas (slice them and freeze them prior)
- Add frozen bananas to a food processor
- Turn on processor and begin to blend
- Use a spatula to scrap down the sides of the processor
- Blend until smooth, takes about 4-5 minutes
- Enjoy immediately as a "soft serve" Or put into a freezer-safe container and freeze for at least 1 hour
- Add your favorite fruits or nuts
Enjoy this healthy treat!
You can make guacamole healthy by eliminating sour creams and mayonnaise. Try this yummy recipe today!
• 3-4 Ripe Avocados
• Fresh lime juice from 1/2 of a lime
• 1 Tbsp chopped cilantro
• Minced onion (purple or red)
• Fresh garlic - grated or passed through a garlic press
• Salt & Pepper to taste
Cut avocados in half and remove pit. Scoop all the flesh out of avocados and place into a bowl. Add lime juice, minced onion, garlic and cilantro into bowl. Mix until combined. Salt & Pepper to taste.
Try this guacamole on cut up veggies, salads or chicken!
Make this healthy version of roasted butternut squash soup. Perfect for any cool fall evening!
• 2 large butternut squash
• 1/4 cup olive oil
• Fresh garlic bulb
• 2 cups low-sodium chicken or vegetable stock
• 2 1/2 Tbsp fresh lime juice
• Salt & Pepper to taste
• Ground nutmeg
Start by preheating your oven to 350°F. Prepare a large roasting pan by coating the bottom with olive oil. Cut the squash into halves and clean out seeds. Place squash cut-size down in pan. Prick the outside skin with a sharp knife. Place onion around squash. Cut the top off fresh garlic bulb and drizzle with olive oil. Place garlic in roasting pan. Bake for 45 minutes to an hour until squash is tender. Remove and let cool.
Scrape fresh roasted squash into a large stock pot. Add in the onion and squeeze garlic flesh in as well. Add your chicken or vegetable stock and lime juice into pot. Bring to a boil. Reduce heat and simmer for 20 minutes. Either move contents into a blender or use a hand blender in the stock pot, puree the soup until smooth. Ladle the soup into bowls and season by adding nutmeg, salt and pepper to taste.
Serve with a piece of high-fiber or multigrain bread.
Try this recipe with a variety of different squash. They are quite plentiful in the fall season!
Make this healthy easy bake snack!
• Olive Oil
• Whichever spices you want to add (I prefer Spanish Paprika and Sea Salt)
Preheat oven to 375F, slice zucchini thin, place on greased baking sheet.
Brush with olive oil, sprinkle with seasoning, and bake for 25-30 minutes.
There is no better way to start your day than with a healthy bowl of oatmeal. Mix up your ingredients to keep it interesting and to fuel your body.
MAKES: 4 servings. Simply divide by 4 to make recipe for one person.
• 2 cups oatmeal, uncooked
• 4 Tbsp natural nut butter (almond, peanut, cashew butter or other)
• 2 cups skim milk (or milk alternative)
• 2 cups water
• 1 tsp cinnamon
• 2 scoops quality protein powder. Pick you favorite flavor
• 4 Tbsp Flax Seeds
• handful of blueberries, strawberries, bananas or fruit of your choice
Directions: Bring the 4 cups of skim milk and water to a boil in a pan. Add oatmeal, natural nut butter, and protein powder to pan and reduce heat. Gently cook for 3 to 5 minutes until mixture becomes thick. Spoon into bowls. Add flax seeds, cinnamon, and your favorite fruit to the top. Enjoy!
Calories: Around 500 per serving (varies based on fruit, milk, and nut butter choices)