Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.
Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice.
Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.
Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.
And u say u don’t like water… #gettingfit2013 #healthyliving #blackgirlsdoworkout http://instagram.com/p/YjGxMgTNC8/
Peanut Butter / Banana Oatmeal
Ingredients:
- 1/2 Cup Whole Grain Oats
- 1/3 Cup Water
- 1 Tbsp Flax Seed (Ground)
- 1 Medium Banana
- 1 Large Tbsp Natural Peanut Butter
- 1 Tsp Hazelnuts
Directions:
- Microwave flax, water and oatmeal for 60 seconds in microwave or until thick.
- Slice banana and add to oatmeal
- Top with peanut butter and hazelnuts
beautifulpicturesofhealthyfood:
Great idea for a healthy Christmas-table display.
Merry Christmas everyone!
(Source: weheartit.com)
(Source: universalhustle)
Spiced Pumpkin Soup
This recipe is taken from the very excellent cookbook Nourishing Meals by Tom Malterre and wife Alissa Segersten (see my review of Nourishing Bites in a recent post.) What a pleasure it is to have 300 delicious new gluten/dairy/soy recipes to try-including one of my all-time favorites. Let me know how you like it!
2-3 tablespoons extra virgin olive oil
1 large onion, chopped1-2 tablespoons of finely chopped ginger
4-5 large carrots, peeled and chopped
4-5 celery stalks, chopped
2 Granny Smith apples, cored and chopped
10 cups of water, vegetable stock, or chicken stock
8 cups of sugar pie pumpkin puree (made from the small but not mini pumpkins)
2-3 cups of cooked white beans
2-3 teaspoons pumpkin pie spice
3-4 teaspoons Herbamare or sea salt
1/2 to 1 teaspoon ground black pepper
Garnish:
Coconut milk
Chopped cilantro
Heat an 8-quart stockpot over medium heat. Add the oil, then add onion; saute for about 5 minutes. Then add ginger, carrots, celery, and apples; saute 5 to 10 minutes more. Add the water, cooked pumpkin, beans, pumpkin pie spice, salt and pepper. Bring to a boil then reduce heat to a simmer and cook for about 20 minutes, covered.
Puree soup in batches. Taste and adjust salt and seasoning if necessary. Garnish each bowl with a swirl of coconut milk and chopped cilantro.
Yield: 8-10 servings
