Because Who Says Healthy Can't Be Sweet?
I like this recipe because it actually makes me FEEL healthier to drink it. The smoothness of the beet also makes this low calorie shake more filling than the calories it provides. Great post workout when you need to hold yourself over for the next …
What I LOVE about a recipe like this is that it’s sweet and satisfying but also extremely functional! All the ingredients are just basically powerful and packed into less than 120kcal per serving!
Add water then spinach, carrot, fruit then ice to a blended. Keep adding water till you have desired consistency. If you want you can use a fine mesh strainer or a cheesecloth to remove all the pulp. I keep the pulp because it’s all the fiber and nutrients that keep you fuller longer!
Serves 8! Ingredients: 1 tbsp oil 2 cups brussel sprouts 1 large onion 4 garlic cloves, chopped 1 yellow squash 3 large carrots 2 cups green beans 1, 28oz can diced tomatoes 1, 32 oz carton chicken stock or veggie stock 1, 16 oz can …
It’s PUMPKIN PIE in a bowl, who doesn’t like that??? Nutty and flavorful, perfect thing to have on hand for those yogurt parfaits that last through the fall!
Adapted from Cooking Light I didn’t change anything except I didn’t have maple flavoring so I just used vanilla, doesn’t matter it’s still very maple-y, perfect addition to the fall menu…oh and did I mention only 100 calories? Yeah there’s that too Adapted from Cooking …
Serves 10 very large bowls! Nothing better than a mug full of seasonal hot veggies on the couch….that’s how I have my minestrone soup
This is very simple. More veggies than pasta. Lots of flavor! You can have this warm or leftover and cold like a pasta salad!
Ingredients:
1cup uncooked penne
1 tbsp oil
2 tbsp minced garlic
2 shallots
1/3 bunch of asparagus. Cut into 1” pieces
1 cup cooked peas
Vegetable broth
1/2 cup Parmesan cheese
Salt and pepper
1 tbsp lemon juice
Chopped parsley and basil (about 1/4 cup both)
Cook pasta according to package.
While that’s cooking add oil and garlic to pan and cook until fragrant. Add shallots and cook until translucent. Throw in asparagus and cook for about 3 minutes. Add peas, salt, pepper and mix well. You may need broth at this point to losen the pan a bit! Lower heat. Add lemon juice. Add pasta, about 1/2c of the cooking liquid from pasta, Parmesan cheese and herbs and mix well!
Every now and again I get a craving for this, sliced in half and toasted with some butter and coffee! I found this recipe on the allrecipes website and I didn’t change anything about it! Some people were changing things to make it “healthier” but …
