Carrot Cake Cupcakes

photo: womenshealthmag.com

Carrot Cake Cupcakes


Ingredients:

• 2 c whole-wheat pastry flour
• 1 c all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 c lightly packed brown sugar
• 1/4 c canola oil
• 2 large eggs
• 1/2 c plain yogurt
• 1 lb carrots, grated
• 1/2 c golden raisins
• 4 oz light cream cheese, at room temperature
• 1 c confectioners' sugar
• 1/4 c chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

2. With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yogurt, carrots, and raisins. Mix in the flour mixture until just combined.

3. Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

4. Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.


Makes 18. Per cupcake: 220 cal, 5 g fat (0.5 sat fat), 41 g carbs, 3 g fiber, 260 mg sodium, 5 g protein

Source: http://www.womenshealthmag.com/nutrition/comfort-food-4

Pineapple Avocado Smoothies

photo: babble.com

This quick smoothie could not be easier. With just two ingredients (not counting the ice) it takes two minutes to whiz up in the blender, and its pale green hue makes it perfect for St. Patrick’s day. With the fiber and other nutrients that come from the whole fruit, and heart-healthy fats provided by a fresh, ripe avocado, it makes a great breakfast, lunch or after-school treat, and a creamy, sweet-tart alternative to green beer for the kids (and grown-ups).



Pineapple Avocado Smoothies


Ingredients:

• 1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
• 1 20-ounce can pineapple chunks in juice
• 2 cups ice

Instructions:

In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth.

Add sweetener of choice if desired. Serves 4.




Source: http://www.babble.com/best-recipes/healthy-st-patricks-day-snacks-avocado-pineapple-smoothie/

Crispy Quinoa Bites

Crispy Quinoa Bites

photo: thehealthyapple.com

These Crispy Quinoa Bites are a savory side dish that would be the perfect complement to any summer meal. You cook up these tasty little bites in a muffin tin so that each cake is presented in a single serving form. In the unlikely event that you end up with a couple of leftovers, these could be served as a quick breakfast treat or afternoon snack. Egg holds the bites together, and quinoa and rice provide lots of fiber. This is a wonderfully healthy side dish that will enhance whatever meal you might want to serve it with.

Click here for the recipe

Healthy Mocha Pudding Cake

 photo: shape.com

Healthy Mocha Pudding Cake


Ingredients:

• Cooking spray
• 1 egg
• 1 1∕2 teaspoons butter, melted
• 1/4 teaspoon lowfat milk
• 1/2 cup flour
• 1/2 cup plus 2 tablespoons dark brown sugar, divided
• 5 tablespoons unsweetened cocoa powder, divided
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons instant espresso
• 1/2 cup boiling water
• 1/2 cup vanilla frozen yogurt
• 1/2 cup fresh raspberries

Instructions:

1. Preheat oven to 350 degrees. Spray four 1/2-cup custard cups with cooking spray.
2. In a bowl, whisk together egg, cooled melted butter, and milk. In another bowl, combine flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder, and salt.
3. Make a well in center of flour mixture and pour in egg mixture. Stir until just combined and flour is no longer visible. Evenly divide batter into prepared custard cups.
4. In a small bowl, combine espresso and remaining 2 tablespoons each brown sugar and cocoa. Add boiling water and stir until all ingredients have dissolved. Evenly pour hot espresso mixture over batter (about 3 tablespoons per cup). Place cups on a cookie sheet and bake for 20 to 25 minutes or until espresso is just absorbed and cakes are set.
5. Remove from oven and set on a rack to cool for about 15 to 30 minutes. Top each pudding cake with a spoonful of frozen yogurt and raspberries.

Nutrition score per serving (1 cake): 230 calories, 5g fat (2g saturated), 45g carbs, 6g protein, 4g fiber, 97mg calcium, 2mg iron, 228mg sodium


Source: http://www.shape.com/healthy-eating/cooking-ideas/18-oh-so-good-chocolate-dessert-recipes?page=3

Banana Peanut Butter Choc Chip Coconut Cookies

 photo: blogs.babble.com

Banana Peanut Butter Choc Chip Coconut Cookies

Ingredients:

• 3 large, very ripe bananas
• 1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter
• 1/4 cup canola or olive oil
• 1 tsp. vanilla extract
• 2 cups old-fashioned (large flake) or quick oats
• 1/3 cup shredded coconut (optional)
• 1 tsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 – 1 cup chopped dark chocolate or chocolate chips

Instructions:

Preheat oven to 350˚F.

In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.

Source: http://blogs.babble.com/family-kitchen/2011/05/18/gluten-free-peanut-butter-banana-chocolate-chunk-cookies/

Healthy Dessert - Frozen Nutty Banana Nibblers

photo: http://www.fitsugar.com

Frozen Nutty Banana Nibblers

original recipe: http://www.fitsugar.com/Frozen-Banana-Peanut-Butter-Recipe-24047720

Ingredients:

• 5 medium ripe bananas
• 1 tbsp. all natural creamy peanut butter
• 2 oz. nonfat vanilla Greek yogurt

Instructions:

Peel one banana and mash it with the peanut butter and yogurt. Set aside.

Peel the other four bananas. Slice into half-inch thick slices. Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches. Place on a wooden cutting board or a plate and freeze for at least two hours.

Makes four servings (about seven pieces).

Under 300 Calories - Asparagus-and-Ham Casserole

photo: http://www.myrecipes.com

Asparagus-and-Ham Casserole ( Under 300 Calories )

original recipe: http://www.myrecipes.com/recipe/asparagus-and-ham-casserole-10000000226485/

Ingredients:

• 1 (1-ounce) slice white bread $
• 3 3/4 cups uncooked extra-broad egg noodles $
• 2 1/2 cups (1 1/2-inch) sliced asparagus
• 1/4 cup all-purpose flour $
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup whole milk
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 3/4 cup finely chopped onion $
• 1 tablespoon fresh lemon juice
• 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces) $
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated fresh Parmesan cheese

Instructions:

Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

Parmesan Spinach Cakes

photo: http://www.eatingwell.com

Healthy Spinach Recipe - Parmesan Spinach Cakes

original recipe: http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html


4 servings, 2 spinach cakes each
Active Time: 15 minutes
Total Time: 40 minutes

 Ingredients:

• 12 ounces fresh spinach, (see Note)
• 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
• 1/2 cup finely shredded Parmesan cheese, plus more for garnish
• 2 large eggs, beaten
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Instructions:

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired. 

Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

NUTRITION
Per serving: 141 calories; 8 g fat ( 4 g sat , 3 g mono ); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.

Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).

Italian Style Vegan Quinoa Cakes

 photo: http://lifewithnature.com

Italian Style Vegan Quinoa Cakes - PB

Source: http://lifewithnature.com/detox-foods/italian-style-vegan-gf-quinoa-cakes/

Quinoa is a wonderful healthy grain. Like other whole grains, quinoa is rich in fiber and lower on the glycemic index. This supplies your body with a steady stream of energy instead of short-term peak. Quinoa also promotes an alkaline body and is one of the few plant-based foods that contain complete protein. Compounds found in quinoa can even help several health conditions including migraines, cardiovascular problems, premature ageing, childhood asthma, gallstones and even breast cancer.

The following recipe is not only very healthy and delicious; it’s also a great meal suitable for a liver cleansing diet and an alkaline diet.  This fiber-rich dish is also a good way to detox naturally with whole foods.

Ingredients:

• 2 cups cooked quinoa
• 1 flax egg (1 tbsp of ground flaxseed with 3 tbsp of hot water)
• 1/2 cup almond flour
• 2 green onions sliced thinly
• 2 Tbsp sun-dried tomatoes, chopped
• 8 fresh basil leaves, chopped
• 1/2 cup Daiya mozzarella Cheese-Style Shreds
• 1/2 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp cayenne
• 1 tsp olive oil, for cooking

Directions:

Place all ingredients in a large bowl and stir well to combine. Form compact cakes with about 1/2 cup of the mix per cake. Heat a frying pan over medium heat with 1 tsp olive oil. Place quinoa cakes in the pan and cook about 4-5 minutes per side, until golden brown. Serve over a bed of salad.

6 Vegan and gluten free chilled soup recipes

photo: http://lifewithnature.com

6 Vegan and gluten free chilled soup recipes

Source: http://lifewithnature.com/detox-foods/6-vegan-and-gluten-free-chilled-soup-recipes/

Chilled soup is one of the best ways to add more detox foods in your diet. Chilled soups are full of healthy raw vegetables, are easy to prepare and offers a refreshing change for summer lunches. Rich in antioxidants and in enzymes, those delicious soups will help your body to detox naturally.

Tomato-Cucumber Soup With Basil

Adapted from Martha Rose Shulman

• 4 Lebanese cucumbers, coarsely chopped
• 1 1/2 pounds ripe tomatoes, quartered
• 2 slices red onion
• 2 large garlic cloves, halved, green germs removed
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• Salt to taste
• silvered fresh basil leaves

Working in two batches, blend all the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container and chill for at least two hours before eating. Garnish each bowl or glass with silvered basil leaves.

Chilled Pea, Lettuce and Herb Soup

Adapted from Martha Rose Shulman

• 3 tbsp extra virgin olive oil
• 2 leeks, white and light green part only, cleaned and sliced
• 5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
• 3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
• 5 cups water or homemade vegetable stock
• 1/3 cup coarsely chopped fresh tarragon leaves, plus more for garnish
• 1/4 cup coarsely chopped flat-leaf parsley leaves, plus more for garnish
• Salt to taste
• 1/4 cup coarsely chopped fresh mint leaves, plus more for garnish
• 1/4 cup chopped chives, plus more for garnish

1. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.

2. Working in batches, purée the vegetables and herbs in a blender with the broth and more olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.

3. Serve, garnishing with more chives, tarragon and/or mint.

Mango Gazpacho

Adapted from USA WEEKEND and columnist Pam Anderson

• 2 cups fresh mango, diced
• 2 cups orange juice
• 2 tbsp extra-virgin olive oil
• 1 medium field cucumber, diced
• 1 small red bell pepper, diced
• 1/2 red onion, diced, reserve some for garnish
• 2 medium garlic cloves, green germs removed, minced
• 1 small jalapeño pepper, seeded and minced, to taste, reserve some for garnish
• 3 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• Salt and freshly ground black pepper

Purée mangoes, orange juice and oil in a blender or food processor until smooth. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Chill for several hours before  serving. Garnish with chopped fresh cilantro, red onion and seedless jalapeño.

Watermelon Gazpacho

Adapted from Martha Rose Shulman

• 4 cups cubed seeded watermelon, about 1 1/4 pounds
• 1 pound ripe tomatoes, quartered or cut into sixths
• 2 to 3 tbsp fresh lemon juice, to taste
• 2 tbsp extra virgin olive oil
• 1/2 cup chopped celery
• Salt and freshly ground pepper
• Thin celery slices or sticks for garnish

Working in batches, purée all the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

Chilled summer beetroot soup

Adapted from Silvana Franco

• 4 medium beetroot, grated
• 2 Lebanese cucumbers, peeled diced
• 1 jalapeño, seeded and minced
• 2 tbsp balsamic vinegar
• 1 red onion, minced
• 4 tomatoes, minced
• 2 cloves garlic, green germs removed, minced
• 4 tbsp fresh parsley, chopped
• 2 tsp extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Working in batches, purée the beetroot, cucumber and jalapeño with 1.5 litres of cold water  in a blender until smooth. Pass through a fine strainer into a large jug, then stir in the vinegar and season generously. Chill for several hours before serving. Garnish with fresh chopped parsley.

Chilled avocado-lemon balm soup

Adapted from Eric Ripert

• 2 ripe avocados, split and seeds removed
• 4 tbsp fresh lemon balm leaves, silvered
• 1/2 teaspoon lime zest
• 1/4 cup lime juice
• 1 1/2 cups unsweetened almond milk, plus a bit more to thin as needed
• 1/2 cup water
• 2 small radishes, thinly sliced
• 1 tbsp cut chives
• 3 tbsp extra virgin olive oil
• 4 lime wedges
• Salt and freshly ground pepper, to taste

1. Peel the avocados and place in a blender container with lemon balm, lime zest, lime juice and ½ cup milk and blend until smooth; season to taste with salt and pepper and adjust the consistency with the remaining milk.

2. Strain the soup through a fine mesh sieve. Serve in chilled soup bowls garnished with radishes, chives, olive oil and a squeeze of lime juice.

15 Delicious Low-Calorie Snack Ideas

 photo: http://lifewithnature.com

15 Delicious Low-Calorie Snack Ideas

Source: http://lifewithnature.com/detox-foods/15-low-calorie-snack-ideas/

Everyone knows that snacking can play an important role into maintaining a healthy weight. Choosing healthy, low-calorie snack options over sugar laden or fatty traditional snacks can make a huge difference on your healthy and weight.  In need of healthy snacks ideas? Here are some suggestions.

Pop corn: Top air-popped pop corn with a bit of olive oil and salt, or mix your own pop corn favoring by mixing salt, nutritional yeast, smoked paprika and onion powder.

Hummus with crackers and raw veggies: Home made or store-bought hummus with whole grains crackers and chopped raw veggies makes a delicious and healthy snack that will sustain you for the whole afternoon.

Peanut butter apples: Spread some natural peanut butter on apple slices for a quick healthy snack.

Mixed nuts: a handful of mixed nuts are a real quick fix for a snack attack. Rich in omega-3, protein and minerals, mixed nuts is also a good way to support your health.

Pretzels twists: If you must indulge in classic store-bought snacks, choose pretzels. Pretzels contain much less fat that potato chips or corn chips.

Yogurt parfait: If you’re in for a sweet treat, layering fresh fruits, yogurt (dairy or non-dairy), and granola with a drizzle of honey of maple syrup makes a healthy sweet treat.

Brie cheese with roasted almonds and pear: For the cheese lovers out there, know that you can still have a small slice of your favorite treat and still stay on the low-calorie side. Try a slice of 2 oz. of Brie cheese with some toasted almonds and pear slices.

Hazelnut chocolate fondue: Mix 2 tbsp of natural hazelnut butter with 1/2 tsp of cocoa and a splash of almond milk and a bit of maple syrup to create a healthy chocolate syrup to dip fresh fruits in. Believe me, it’s a real delight!

Mini cheese fondue: Heat 2 cups of shredded cheese with 1 1/2 tbsp flour, 3 tbsp apple juice and 1 tbsp of Dijon mustard to create a melted cheese fondue. Serve with apples chunks, steamed cauliflower, Brussel sprouts or broccoli.

Nut butter and yogurt banana treat:  Slice a banana in 2 lengthwise and spread some nut butter of your choice on one side. Put back the other half to make a sandwich. Add spoonful of yogurt on top and drizzle with honey or maple syrup.

Dark chocolate with warm tea: Try this antioxidant punch by letting melt a square of quality dark chocolate on your tongue, with a sip of green tea.

Guacamole and pita chips: Whip up a quick guacamole by mixing 1 tbsp of salsa with mashed avocado. Serve with pita chips.

Dehydrated veggie chips: Dehydrating thinly sliced of zucchini or leafy greens such as kale makes surprisingly delicious healthy chips. Add your favorite seasoning before putting veggies in the dehydrator or low heat oven.

Roasted chickpeas: Roasted chickpeas can make an interesting low-fat variation to mixed nuts.  Their high fiber content and protein will help you to stay full longer.

White House Salad for “The Biggest Loser"

 photo credit: http://www.ivillage.com

White House Salad for “The Biggest Loser"

original recipe: http://www.ivillage.com/white-house-salad-biggest-loser/3-r-319466#axzz2CBqR9Thh 

Ingredients:

• 1 head of fresh lettuce         
• 1/3 cup olive oil (for dressing)
• 1 cucumber         
• 4 tbsp lemon juice (for dressing)
• 2 fresh in-season tomatoes         
• 1 tsp honey (for dressing)
• 1/4 red onion         
• salt and pepper, to taste
• 1 bunch fresh basil

Instructions:

1. For the salad: wash and dry the lettuce. Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits. Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.
2. In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.
3. For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.
4. Add the dressing to the salad, toss and serve immediately.

Amped Up Vegan Gluten-Free Lemon Bars with Candied Meyer Lemons

 photo credit: http://thecinnamonquill.com

Amped Up Vegan Gluten-Free Lemon Bars with Candied Meyer Lemons

original recipe: http://thecinnamonquill.com/blog/2011/03/amped-up-vegan-gluten-free-lemon-bars-with-candied-meyer-lemons/

Vegan/Egg-Free/Dairy-Free/Gluten-Free

Ingredients:

Crust:

• ¼ cup millet flour
• ¼ cup brown rice flour
• ¼ cup tapioca starch
• ¼ cup potato starch
• 1 teaspoon guar gum
• 1/3 scant cup powdered sugar
• ½ cup organic shortening
• 2 Tablespoons non-dairy milk

Filling:

• 
1 1/3 cups water
• 
3 tablespoons agar agar flakes
• 
1 cup light brown or raw sugar
• 
2/3 cup fresh lemon juice
• 
3 tablespoons cornstarch or tapioca starch or potato starch
• 
1 tablespoon finely grated lemon zest (from two large lemons)
• 
1/4 cup full-fat coconut milk
• Candied Lemons + Powdered sugar for serving (optional)

Instructions:

Preheat oven to 350 F. Oil an 8 or 9 inch square pan. Alternately, line the pan with parchment paper (for easy removal).


Mix all the crust ingredients in a mixer or food processor. It will look dry/crumbly. Transfer mixture into pan and press into an even layer, making the edges slightly higher than the rest. Bake for about 30-35 minutes, watching carefully. Remove it as soon as the edges are a bit golden brown. Let cool before adding filling (not sure if this matters).

In a saucepan, combine the agar agar and water for 15 minutes. Place pan over medium heat and bring to a boil; boil about 10-12 minutes, stirring occasionally, until the agar has dissolved. Add the sugar and boil for 3 more minutes, until it has dissolved in the agar mixture.

Combine lemon juice and starch, stirring until starch dissolves. Add to agar-sugar mixture and lower heat. Add lemon zest and coconut milk and whisk constantly, until mixture thickens a bit, about 5-7 minutes. It should be bubbling, but not wildly boiling. The mixture may not seem terribly thick, but more syrupy; this is OK, it will thicken as it cools.

Pour the filling onto the crust; if some of the filling seems to seep under the crust, don’t worry, it will thicken and not affect the quality of the crust. Let cool for 20 minutes at room temperature, then refrigerate for 3-6 hours, until filling is set.

Top lemon bars with candied lemons and/or powdered sugar, if desired. Bars should be stored in refrigerator.

Candied Meyer Lemons

• 2 Meyer lemons*, seeds removed, sliced thin (see photos)
• 1 cup water
• 1 cup sugar

Combine sugar and water in a medium saucepan and bring to a boil. Add lemon slices and simmer 15-20 minutes, until lemons become kind of translucent. Remove lemons from water and let ‘dry’ on wax paper. Store in refrigerator. Eat profusely. Use the remaining syrup to make lemonade, perhaps?

*It looks like this recipe will work for limes too.

5 Delicious detox smoothies to shed belly weight and keep you healthy

 photo: http://lifewithnature.com

5 Delicious detox smoothies to shed belly weight and keep you healthy



Who knew that eating fat could help you flatten your belly? Monounsaturated fats, the good for you fats found in avocados as example, are part of a healthy diet regimen that helps you to lose weight, especially belly fat, and keep you healthy. Those delicious, easy to prepare smoothies also combine superfoods to help you achieve optimum health.

Silky Mango

• 1/4 cup mango cubes
• 1/4 cup avocado
• 1/2 cup of orange juice
• 1 tbsp freshly squeezed lime juice

Combine all ingredients in a blender and process until smooth.

Brain health blueberry dream

• 1 cup of unsweetened frozen blueberries, thawed
• 1 small banana
• 1 tbsp of cold-pressed flaxseed oil

Combine all ingredients in a blender and process until smooth.

Strong bones green almonds smoothie

• 1/2 cup almond milk
• 2 tbsp natural almond butter
• 1 small banana
• 1 small handful of kale leaves

Combine all ingredients in a blender and process until smooth.

Healthy heart choco-raspberry smoothie

• 1/2 cup almond milk
• 1/4 organic, fair-trade dark chocolate chips or chunks
• 1 cup of fresh organic raspberries

Combine all ingredients in a blender and process until smooth.

Healthy dessert in a glass

• 1/2 cup of almond milk
• 1 small banana
• 2 tbsp of natural hazelnut butter
• 1 tsp of organic, fair –trade cocoa powder
• 1 tbsp of maple syrup

Combine all ingredients in a blender and process until smooth.

Source: http://lifewithnature.com/detox-foods/5-delicious-detox-smoothies-to-shed-belly-weight-and-keep-you-healthy/

Carrot-Pineapple Smoothie

 photo credit: Grant Cornett - http://www.realsimple.com

Carrot-Pineapple Smoothie

original recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/carrot-pineapple-smoothie-00000000050727/index.html

Ingredients:

• 3/4 cup chopped fresh pineapple
• 1/2 cup ice
• 1/3 cup fresh orange juice
• 1/4 cup chopped carrot
• 1/2 banana

Instructions:

- Place the pineapple, ice, orange juice, carrot, and banana in a blender.

- Blend until smooth and frothy.

Banana Oatmeal Smoothie Recipe

 photo credit: http://www.chiquitabananas.com

Banana Oatmeal Smoothie Recipe

original recipe: http://www.chiquitabananas.com/Banana-Recipes/Banana-Oatmeal-Smoothie-recipe.aspx

Ingredients:

• 2 whole Chiquita Bananas (best with brown flecks on peel)
• 2 cups Ice
• 1/3 cup Yogurt - preferably Greek yogurt flavored with honey
• 1/2 cup Cooked oatmeal
• 1/3 cup Almonds

Instructions:

Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

Nutrition Information Per Serving:

Calories 380; Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 4 g, Mono 8 g); Cholesterol 5 mg; Sodium 35 mg; Potassium 690 mg; Total Carbohydrates 53 g; Dietary Fiber 9 g; Total Sugars 19 g; Protein 12 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 25%; Vitamin C 20%; Vitamin D 0%; Calcium 15%, Iron 15%.

Apple Spinach Smoothie

 photo credit: http://www.realage.com

Apple Spinach Smoothie

original recipe: http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-5

Ingredients:

• 1 small apple, cored and chopped
• 2 packed cups baby spinach (2 ounces)
• 1/2 cup plain fat-free Greek yogurt
• 1/3 cup unsweetened apple juice or orange juice
• 2 tablespoons ground flax seeds
• 1 teaspoon maple syrup
• 1 cup ice cubes

Instructions:

Combine all ingredients except ice cubes in a blender; purée until smooth. Add ice cubes; purée until smooth.

Serves 2

Nutrition:
Calories: 138; Fat: 2.4g (0g sat fat); Protein: 7.4g; Carb: 24g; Fiber: 5.2g; Chol: 0mg; Sodium: 69mg; Calcium: 78mg

Strawberry-Banana-Flax Seed Smoothie

 photo credit: http://www.realage.com

 Strawberry-Banana-Flax Seed Smoothie

original recipe: http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-4

Ingredients:

• 1-1/2 cups fresh strawberries, trimmed (8 ounces)
• 1/2 medium banana, sliced
• 1/2 cup soft tofu (about 4 ounces)
• 2 tablespoons ground flax seeds
• 2 tablespoons skim milk
• 2 teaspoons honey
• 1 cup ice cubes

Instructions:

Combine all ingredients in a blender. Purée until smooth.

Serves 2

Nutrition:
Calories: 159; Fat: 4.7g (0g sat fat); Protein: 7.7g; Carb: 25g; Fiber: 5.4g; Chol: 0mg; Sodium: 10mg; Calcium: 122mg

Gingery Strawberry-Kale Smoothie

 photo credit: http://www.realage.com

 Gingery Strawberry-Kale Smoothie

original recipe: http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-8

Ingredients:

• 1-1/2 cups fresh strawberries, trimmed (8 ounces)
• 6 large fresh curly kale leaves, stems removed
• 1/2 cup cold water
• 3 tablespoons lime juice
• 2 teaspoons grated fresh peeled ginger
• 2 teaspoons honey
• 1 cup ice cubes

Instructions:

Combine all ingredients except ice cubes in a blender; purée until smooth. Add ice cubes; purée until smooth.

Serves 2

Nutrition :
Calories: 98; Fat: 1g (0g sat fat); Protein: 3.1g; Carb: 23.2g; Fiber: 3.7g; Chol: 0mg; Sodium: 31mg; Calcium: 112mg

Spiced Raspberry Cottage Cheese Smoothie

 photo credit: http://www.realage.com

Spiced Raspberry Cottage Cheese Smoothie

original recipe: http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-6

• 1 (6-ounce) container fresh raspberries (about 1-1/2 cups)
• 1/2 cup fat-free cottage cheese
• 2 pitted dates
• 2 tablespoons old-fashioned rolled oats
• 1 teaspoon honey
• Pinch ground cinnamon
• 1 cup ice cubes

Combine all ingredients in a blender. Purée until smooth.

Serves 2

Nutrition :

Calories: 134; Fat: 1g (0g sat fat); Protein: 8.4g; Carb: 25g; Fiber: 6.4g; Chol: 3mg; Sodium: 216mg; Calcium: 55mg