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the chocolate chips

Le 22 avril 2016, 11:37 dans Humeurs 0

To say I make these muffins on the reg is an understatement. I almost always have overripe bananas on my counter; and when I don’t, I have a few hidden away in my freezer for dire, I. Need. Muffins. NOW. situations.

banana oat muffins topped with chocolate chips fresh out of the oven!

These guys come together with a few simple ingredients for the perfect breakfast or a healthy mid-afternoon snack! Plus they are only 167 calories each – including the chocolate chips.  So eat two for good measure!

You probably have all of these things already in your kitchen… Mashed bananas. Rolled oats ground to a flour – GF if you’re into that! Baking powder, soda, and cinnamon. Eggs. Greek yogurt. Vanilla. Chocolate chips (duh!).

Start to finish this recipe will only take you 25 minutes. Well then you will probably need to wait 5 more minutes if you don’t want to burn the daylights out of your mouth and actually taste these things. So let’s say 30 minutes to be safe.

And let me tell you, these babes hot out of the oven are deeeeeevine. So wait the extra 5 minutes. Your taste buds will thank you.

punctuated with spring onion

Le 1 décembre 2015, 07:33 dans Humeurs 0

This is a salad I make to go with – or, more specifically, under – pieces of crisp-skinned fish. It combines a range of textures and flavours that complement fish very nicely, and all in tones of green HKUE amec, from the softness of avocado, the slight squidginess of Puy lentils and crunch from pepitos, along with the freshness of dill and punctuated with spring onion.


What ties it all together is lime: you cook the lentils with lime zest and macerate the onion in lime juice (to cut down its burn), which is then recycled into the dressing.

Cook’s tip: If you’re in the mood to add a note of spicy heat, try adding a finely sliced long green chilli or jalapeño pepper, deseeded to taste Healthcabin.net Discount Code.
Don’t let this salad sit around. While the lentils can be made ahead and left in their saucepan until required, everything needs to be tossed together just before serving to keep it fresh and sprightly.

50g (¼ cup) Puy lentils
1 lime
2 spring onions (green onions)
1 avocado
2 tablespoons extra virgin olive oil
3 tablespoons dill, chopped
2 tablespoons pepitas
sea salt flakes and freshly ground black pepper

Put the lentils and 375ml (1½ cups) cold water in a small saucepan. Using a fine grater, add the zest of the lime. Place the saucepan over medium heat and bring up to a simmer, letting them cook for 20–25 minutes until the water has been absorbed wismec.

Meanwhile, finely slice the white and pale green parts of the spring onions and place in a small bowl. Add the juice of the lime and set aside to macerate.

Once the lentils are cooked, place them in a roomy bowl. Add the avocado, diced into cubes of about 1cm (slightly less than ½ an inch), the dill and pepitos. Take the onions out of the juice with a slotted spoon and add them to the bowl.

Discard all but 1 tablespoon of the lime juice. Add the olive oil to it, seasoning with salt and pepper, and whisk into a dressing. Pour this over the salad ingredients and toss together gently but thoroughly. Serve immediately.

nutritional bonuses

Le 17 août 2015, 09:09 dans Humeurs 0

Welcome to my new favourite healthy weeknight meal. Yes, macaroni and cheese really can be made healthy and still taste just as good as it's boxed counterpart jeffrey campbell shoes. All you need to do is make this simple creamy vegan cheese sauce that's dairy-free, soy-free, and packed with loads of nutritional bonuses. Like nutritional yeast. It's full of vitamins B6 + B12, Thiamin, and Riboflavin. Plus it packs an excellent boost of protein and fiber. Just 2 tablespoons has 8g of protein and 4 grams of fiber.

Finger. Licking. Good.

Now this doesn't taste like real cheese but it's pretty darn tasty if I do say so. The sauce is made up of a handful of ingredients that starts out with sautéed onions and garlic for the ultimate flavour boost organic search engine optimization. I found that adding sautéed onions and garlic deepened the flavour of the "cheese" sauce in a wonderful way. It was so tasty!

Next up we toss the onions and garlic into a high-speed blender and add nutritional yeast, soaked cashews, tomato paste, smoked paprika, turmeric and a small handful of other ingredients. I don't think it's necessary but if you prefer you can use unsweetened almond milk in place of water in the sauce Residence Design.

Oh cashew-vegan cheeze sauce how I love you. This sauce cannot only be added to macaroni but many other things as well. Try adding it to:

Mashed potatoes (russets, yukon, red, etc.)
Quinoa and rice dishes
Casseroles
Sandwiches
Veggies of all kinds including steamed or roasted (broccoli, cauliflower and green beans are excellent!)
There are many options!

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