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Vanilla Fat Bombs Dipped In Chocolate

Ketogenic fat bombs are small snacks or treats that are high in fat and low in carbs (so, literally a fat bomb) that you can eat as a quick breakfast, as a quick mid-afternoon snack, as a pre- or after- workout snack, or as extra fuel during your day.

INGREDIENTS


INSTRUCTIONS

  1. Melt the coconut butter and the coconut milk in a saucepan on very low heat.
  2. Add in all the ingredients except for the dark chocolate into the saucepan.
  3. Mix well. Let the mixture cool in the fridge for 1-2 hours.
  4. Then form small balls from the mixture (approx. 15-20). Place the balls into the fridge to solidify for 2-3 hours.
  5. Melt the dark chocolate (in the microwave or on the stove).
  6. Dip each of the balls into the chocolate, and place the dipped balls onto parchment paper. Place back into the fridge.

 credit:the keto summit

NOTES

Net carbs – approx. 3 g net carbs per fat bomb ball.

NUTRITION

  • Serving Size: 1 fat bomb
  • Calories: 180
  • Sugar: 1 g
  • Fat: 16 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 3 g

Pumpkin Roll Out Cookies with Beans and Coconut Sugar

Ingredients

  • 1/2 cup – coconut oil
  • 1 can – white beans
  • 1/2 cup – pumpkin, canned
  • 1 cup – coconut sugar
  • 2 large – egg
  • 1/2 teaspoon – vanilla extract
  • 1/2 cup – flour, all-purpose
  • 1 teaspoon – pumpkin pie spice
  • 1 teaspoon – baking powder
  • 1 teaspoon – salt

Directions

  1. Puree white beans in blender.  You’ll need a 1/2 cup of bean puree.
  2. Cream coconut oil, bean puree, pumpkin puree (make your own here) and sugar together until well mixed. Add eggs and mix until well incorporated. Add vanilla. Add dry ingredients and mix just until dough comes together. Place a large tea towel on counter and generously dust with additional flour. Turn dough out of bowl onto tea towel and turn dough over a few times, until it is coated with flour on all sides.
  3. Using a rolling pin, roll dough out until it is uniformly about 1/3″ thick. Cut out cookies using cookie cutters and place on large baking sheet. Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden.

Notes: Melt some chocolate chips and put them in a piping bag to make the faces!

 

   credit: superhealthykids

Lightened Up Raw Pecan Pumpkin Butter

Lightened Up Raw Pecan Pumpkin Butter

Vegan, gluten-free, grain-free, no bake/raw, soy-free
 

This lightened up, ultra-creamy raw nut butter is made with soaked pecans, pureed pumpkin, and a trio of pumpkin pie spices. It takes just 5 minutes to whip up and it’s the perfect compliment to a fresh apple. Also try it on top of hot oatmeal, in a smoothie, or layered with vegan overnight oats.

Yield           Soak time        Prep time
3 cups         3  hours            5  minutes rawpecanbutter
Ingredients:
  • 1 cup raw pecans, soaked
  • 1 cup almond milk
  • 3/4 cup canned pureed pumpkin
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2-3 tbsp maple syrup or another liquid sweetener, to taste

Directions:

  1. Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.
  2. Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.
  3. Serve with apple or pear slices. Store leftover dip in an airtight jar or container in the fridge for 1-2 weeks.
 credit:ohsheglows
 

Pulled pork

The easiest pulled pork recipe you’ll ever use. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Ingredients

  • boneless shoulder of pork
    (about 2½ kg)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp pepper
  • 2 tsp brown sugar
  • 1 tsp salt
  • 2 medium mugfuls of cider
  • a mugful of a good smoky barbecue sauce

Method

  1. Buy a large boneless shoulder of pork (2.5kg or so). Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the pork.
  2. Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider. Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.
  3. Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole. Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
  4. Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

Recipe from Good Food magazine

PALEO BANANA BREAD

This paleo banana bread recipe is made quickly in your blender and only requires a handful of straight-forward ingredients. Made with almond flour and pure maple syrup, this comforting banana bread is grain-free and refined sugar-free.

 

PALEO BANANA BREAD

COURSE: BREAKFAST
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
CALORIES: 192 KCAL
 

INGREDIENTS

 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F and lightly oil a loaf pan.
  2. Add all of the ingredients for the banana bread to a blender. Blend until combined.
  3. Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter evenly.
  4. Bake for 40 to 50 minutes, until bread tests clean.
  5. Allow bread to cool for 30 minutes.
  6. Run a knife along the edges between the bread and the baking pan in order to release the bread from the pan. Carefully turn out onto a cutting board.
  7. Cut thick slices of bread and enjoy!

credit:theroastedroot.net

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

Prep time 15 mins

Cook time 45 mins
Total time 1 hour
Serves: 6
INGREDIENTS
    • 8 oz. button mushrooms
    • 1 clove garlic, minced
    • 10 oz. box frozen spinach, thawed
    • 4 large eggs
    • 1 cup milk
    • 2 oz. feta cheese
    • ¼ cup grated Parmesan
    • ½ cup shredded mozzarella
    • Salt & pepper to taste
INSTRUCTIONS
  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

credit:budgetbyte$

Bodacious Black Bean Burgers (Vegan)

Bodacious Black Bean Burgers

Prep time :20 mins
Cook Time: 40 min
Total time: 1 hour
This bombastic burger is jam packed with flavour and heart healthy ingredients like black beans and cooking oats and is guaranteed to please any true burger lover!

 

Course: Main Course
Servings: 9 Patties
Ingredients
  • 2 Cans Eden Organic Black Beans 398ml
  • 1 Cup Organic Quick Cooking Oats
  • 0.5 Organic Onion
  • 3 Cloves Organic Garlic
  • 0.5 Cup Organic Parsley
  • Black Pepper to Taste
  • Sea Salt to Taste
  • 1 tsp Coriander Powder
  • 2 tbsp Dijon Mustard
  • 1 tsp Liquid Smoke
  • 1 Cup Gluten Flour
  • 0.25 Cup Organic Olive Oil
  • 2 tbsp Coconut Oil Butter Flavoured
Instructions
  1. Combine all ingredients in a food processor leaving out only the gluten flour.
  2. Transfer into a bowl and gradually add gluten flour while mixing, until fully incorporated.
  3. Pre heat your oven to 375F or a large sauté pan with butter flavoured Coconut Oil.
  4. Using a half cup measure, portion your patties and form them by hand.
  5. Place on a parchment lined baking sheet and bake for 40 minutes turning over halfway through baking. If pan frying, cook for 5-6 minutes on each side (covereover medium heat.
  6. Serve on your favorite bun with toppings and condiments of choice.
Recipe Notes

Each Serving Contains:

255 calories; 8 g protein; 11 g total fat (0 g trans fat); 35 g total carbohydrates (1 g of sugar); 108 mg sodium

credit: Nature’s Emporium

SPICY FRUIT SALAD

 

How can mango get any more delicious, you ask?

Put some chili powder on it and experience a serious flavor bomb.

 

 

This fruit salad is beckoning to be made. It’s:

Naturally sweet
Subtly spiced
Citrusy
Summery
Easy
Super healthy
& Wonderfully delicious

Make this dish to take along to your next BBQ or dinner party.

4.9 from 8 reviews
SPICY FRUIT SALAD
Prep time
10 mins
Total time
10 mins
A simple, 15-minute fruit salad with mango, blueberry, strawberry, and kiwi, dressed with lime juice and chili powder! Spicy-sweet, healthy, and so delicious. Perfect for summer BBQs and heat-free meals!Cuisine: Vegan, Gluten Free
Serves: 6
Ingredients
  • 2 ripe mangos, peeled and cubed
  • 4 kiwi, peeled and sliced or quartered
  • 1 cup (166 g) sliced strawberries
  • 1 cup (148 g) blueberries
  • 1 small lime, juiced (~2 Tbsp, 30 ml)
  • optional: 1 Tbsp (15 ml) maple syrup or agave nectar
  • 1/4 tsp chili powder
  • pinch sea salt
  • optional: 1 ounce ( ml) silver tequila or white rum
Instructions
  1. Add all fruit to a large mixing/serving bowl.
  2. Add lime juice and maple syrup (optional depending on ripeness of fruit) to a small mixing bowl and whisk to combine. Then pour over fruit and gently toss to coat.
  3. Add sea salt, then sprinkle on chili powder a little at a time, gently folding/stirring the salad as you go. I found 1/4 tsp to be the perfect amount, but add more or less depending on preference.
  4. Taste and adjust seasonings, adding more chili powder, maple syrup, or lime juice as needed. Add tequila or white rum for a boozy kick (optional).
  5. Serve immediately, or cover and chill for 2-3 days (sometimes longer depending on freshness of fruit). See notes for freezing tip.

 

Mint Chocolate Chip Protein Ice Cream

Ingredients

4 bananas, sliced and frozen ahead of time
1/4 cup almond milk, unsweetened
1/8 teaspoon peppermint or mint extract
2 tablespoons cocoa powder
2 scoops Chocolate Fuel-6 Protein Powder
1/4 cup chocolate chips (optional)

Preparation

  1. Place all ingredients in a large food processor or blender.
  2. Process until bananas are pulverized and mixture is light and fluffy, about two minutes. If your blender or food processor is having trouble mixing everything at once, add more almond milk a little at a time, which will help the blades break up the frozen bananas. You can eat the ice cream now, or proceed to the next step.
  3. To freeze ice cream, line a bread tin with parchment paper.
  4. Pour mixture into the pan and smooth out with a rubber spatula. Sprinkle on chocolate chips if desired.
  5. Freeze for about one hour before serving.

credit: FitFoodieFinds.com

Roast Chicken With Spring Vegetables

Ingredients

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Photograph by Antonis Achilleos