Packed with protein and creamy deliciousness, this glassful makes a healthy snack or breakfast.
Just a handful of ingredients get blended together to whip up this refreshing treat in just 5 minutes.
Three ways to really make your corn pop.
I recently discovered that you can make pancakes with basically just eggs and bananas. Who knew?! Okay, maybe you, but not me! I have really warmed to these, and they are such a great grain-free option. I end up eating them about twice a week for breakfast, and I’ve found that the yum factor shoots way up with the right toppings. So, I’ve put together four versions below, one being the “straight up” banana recipe, that’s still quite good with maple syrup and fruit sprinkled on top (as pictured at right). I also have a blueberry version, and two “berry cream stacks”—one with blueberries and another with raspberries. So please, choose your own pancake adventure. Happy breakfasting! M Grain-Free FruitFULL Pancakes Prep: 5 min | Cook and serve: 5 min Ingredients: 1 not-very-ripe banana 2 eggs 1/3 cup tapioca flour 1/2 teaspoon vanilla 1/4 teaspoon salt Maple syrup? Prep: For Straight-Up Banana Pancakes: Combine all ingredients in a blender and blend until mixed. For Blueberry Pancakes: Stir in 1/3 cup of blueberries into pancake batter and …
Berries with cashew cream drizzled on top is the easiest, healthiest snack around.
This is such an easy, great treat for a hot day. It’s ready in five minutes and meets my needs-to-be-creamy requirements. Honestly, I don’t even really like sorbets because they just seem icy to me. This is not that. Hope you like it!
Just a few simple ingredients get blended together to make this quick, healthy dessert.
This espresso shake is not only packed with some serious buzz, it also gives you a protein boost.
I recently housesat for a friend who has two horses, several geese, a dog, two cats, and LOTS of chickens. Chickens! You know what that means…an virtually unlimited supply of farm fresh eggs. I mean, look at these things… An egg dish post was a must. Obviously. And believe it or not, I’d never baked eggs before, so that was an easy decision. Plus, I found the perfectly sized ceramic ramekin in the kitchen that was begging to be a part of the action. I kept things pretty simple…I added a little spinach to the eggs, and just topped them with crispy shallots, letting the eggs be the star alongside some fresh fruit and fried potatoes and sunchokes. The great thing about breakfast is that you don’t really need to do much to it to make it amazing. Breakfast is the best, and this meal is proof. But—real quick—before we get to that, can we just take a moment to acknowledge how sweet this horse is?! I couldn’t get the other one to pose with …
One of the top five best things I’ve discovered in the past month? Crispy quinoa. I wanted to make a meal of a steamed artichoke, but veggies on top of veggies just didn’t sound exciting enough for me. I was pretty sure an artichoke next to a green salad was not going to fill me up. So, I thought of quinoa and how nicely it had crisped up for some Black Bean Quinoa Cakes I’d made recently, and figured I’d give pan-frying it on its own a shot. Worked like a charm! Now I have a salad topping option that crunches like a crouton, but is actually a great source of protein. What miracle is this?! Hope you enjoy! M Artichoke and Arugula Salad with Crispy Quinoa Single Serving | Vegan, Gluten-Free Prep time: 25 min | Cook and serve time: 25-40 min Ingredients: 4 tablespoons olive oil 1/2 lemon 1/4 teaspoons salt, divided 2 cloves garlic 2 tablespoon pine nuts 2 cups arugula 1/4 cup quinoa 1 tablespoon nutritional yeast (optional) 1 artichoke 2 tablespoons cashew cream (or mayo …