1 chocolate coconut pancake:
2 egg whites
teaspoon of shredded coconut
teaspoon of raw cocoa powder
This is my favorite soup of all time! It’s really good and a huge plus is that it’s cheap, easy to make and only your imagination can stop you from adding things in this one!
For 2-3 portions:
- 1 canned tomatoes
- Butter/Oil for cooking
- Vegetables of choice
- Coconut milk
- Chili sauce
1. Melt butter in a small to medium cooking pot on medium heat. Add optional vegetables - I use paprika and onions - and stir for about 2-3 minutes.
2. Add the canned tomatoes and season it with whatever spices you want - I use oregano and black pepper. Get it to boil before you reduce the heat and let it stay for 5 minutes.
3. After around 5 minutes you can add whatever you want. - I like to add some coconut milk to make it more creamy, and some chili sauce to make it more spicy.
4. Mix the soup together after adding everything in and let it stay for another 5 minutes.
5. It’s done! Put it in a bowl, add some spices and whatever else you want!
Tips: You can also put in meat/chicken/fish or whatever if you don’t want it to be vegan :)
Guacamole Burger Recipe
Need more dinner ideas? This Guacamole Burger Recipe will make an ordinary dinner into an…
This is our favorite way to eat broccoli of all time! My husband says he would rather eat this than fries. I put a few Tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake. Then spread on a cookie sheet and spread minced garlic over it and roast at 425 deg F for 20-25 minutes.
Hey guys, just wanted to share a really easy to make healthy snack. If you are ever craving something crunchy and salty that isn’t bad for you and super processed, try making some kale chips! Kale is one of the most nutrient dense varieties of leafy greens and is an awesome way to super charge your health. Here’s how you make kale chips.
1. Get a bundle of kale I paid $1.50 for some organic purple kale. Any kale variety is pretty much fine for kale chips. Preheat your oven to 350 degrees.
2. Wash the kale leafs first and then dry using a salad spinner or by towel. You want the leafs to be as dry as possible or else your chips will come out soft.
3. Break the kale leafs into smaller chip sized pieces. Peal the leaves off and leave the stiff stalk middle part out of your chip recipe.
4. Drizzle a small amount of olive or canola oil over your kale and mix until every leaf is coated. I used about a cap full of oil for my whole batch so it doesn’t take much.
5. Sprinkle a small amount of salt and mix until it’s well distributed throughout the kale. It doesn’t take to much salt, believe me. So go easy on the salt.
6. Spread the kale leaves in a baking pan or sheet which is covered with parchment paper or tin foil. The kale should all be in one layer. If you stack the leafs too much it will make the soggy.
7. Bake for 20 mins at 350 degrees in your oven.
Quinoa & Cheese. When I crave Mac & Cheese
• 1/3 - 1/2 cup quinoa
• 1 cup water
• 1/4 cup cheese of choice
• 1 tsp garlic powder
• pinch oregano
• pinch sea salt
—> Put your quinoa and water in a pot, bring to a boil then let it simmer, this could take 10-15 minutes till the water is absorbed
—> Mix in the salt, oregano, garlic powder and cheese and stir until the cheese melts.
—> ENJOY! x
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No-Bake Chocolate, Cherry and Almond Energy BarsLoaded with protein, fiber, and healthy fats, these bars make for a delicious and satisfying on-the-go treat. If you don’t think your food processor can handle the dates, you can soak them in water for an hour beforehand to soften them up.Ingredients
- 1½ cups pitted, dried dates
- 1/3 cup unsweetened cocoa powder
- 1/3 cup whole chia seeds
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup slivered almonds (unsalted)
- 1/2 cup chopped pecans (unsalted)
- 1/2 cup dried cherries
- optional: sprinkle of sea saltInstructions
- Purée dates in food processor until a thick paste forms. Add cocoa powder, chia seeds, cinnamon, and vanilla and almond extracts. Pulse until all ingredients are combined. Add the almonds and pecans; pulse until nuts are well incorporated into date mixture. Stir in dried cherries.
- Spread large sheet of wax paper on work surface. Transfer date mixture to wax paper, and press mixture into 1/2-inch-thick rectangle. If desired, you can even out the edges by trimming them with a knife. Wrap tightly in wax paper, and chill overnight.
- Unwrap block, and cut into 8 bars. Sprinkle with a bit of sea salt (if using). Re-wrap each bar in wax paper and refrigerate leftovers in an air-tight container.
- Two more variation ideas from Kristina:
- Blueberry, Pistachio and Crystallized Ginger Bars: same as above but omit cinnamon; sub chopped pistachios for almonds and pecans; sub dried blueberries for dried cherries; stir in 1/8 cup chopped crystallized ginger after mixture is blended
- Cranberry-Orange Walnut Bars: same as above but omit cinnamon and almond extract; sub chopped walnuts for almonds and pecans; add 1/2 teaspoon orange zest; sub dried cranberries for dried cherries
Coconut Vanilla Ice Cream
1 can coconut milk
2 table spoons coconut sugar
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Mix all ingredients together in a large bowl
Place in your freezer
Stir every 20 - 30 minutes for a few hours.
It’s ok to make before bed, stir a few times, and leave it overnight to harden.
When mixture turns to solid, break into chunks with an ice cream scoop and store in a recycled ice cream container and keep frozen