Great recipe that you can make once a week, divide in tupperware in the fridge and take with you to eat at work or on the go for a few days! #prepingiskey
1/2 tbsp Olive Oil
500g Pounds Lean Ground Turkey
1 Cups Water
1/4 Red Onion
1/2 Red Bell Pepper
1/2 tbsp Minced Garlic
3 tbsp green chilis (diced)
1 pounds tomatoes (cut in small pieces)
1 tsp red pepper (diced)
500g black beans
500g dark red kidney beans
35g of chili seasoning mix, or paprika, or whatever you use to make chili (the lowest sodium one you can find)
Nutrition per bowl (it makes 5 bows):
This hot creamy beverage can be made for breakfast or for an afternoon snack. Summer is over, let`s get cosy!
1/2 cup almond milk
1/2 cup strongly brewed coffee
1-2 tbsp 100% cocoa powder
1/4 cup chocolate protein powder
Make the coffee as strong as you can handle.
While your coffee is brewing, heat up the milk, warm but not scalding. Be sure not to boil it.
Add the cocoa to the milk. Whisk.
Once the coffee has cooled down a bit, add the cocoa-milk and protein to it.
Blend it all together so it gets nice, thick, and frothy. Serve and sip!
Easy tuna cakes made with ingredients you most likely have in your kitchen right now! High in protein and fiber while being low in fat and sodium makes this a nutritious and simple meal!
Minutes to Prepare: 10
Minutes to Cook: 8
Number of Servings: 2
1 can of no-salt-added tuna (chose the one that comes in water, it`s healthier)
1/4 cup panko bread crumbs
1/2 tsp spicy brown mustard
1 cup baby spinach
2 egg whites
2 tbsp ground flax meal
2 tbsp dried basil
1 tbsp white wine
Drain the tuna. Wilt spinach and blot dry with a towel. (I cooked it in a pan, but you can steam it or microwave if you'd like.)
Mix all ingredients forming into 4 equally sized portions. Roll each into a ball and press down to form each into a patty.
Lightly coat a pan with non-stick spray. Over medium-high heat, brown one side for 3-4 minutes or until edges start to get brown, flip, and brown other side.
This chocolate chia protein pudding is so creamy and velvety, it’s hard to believe you’re eating something healthy. Try this loaded with your favourite healthy toppings for breakfast or with coconut whip creamy and chocolate chips for a decadent but nourishing dessert. It makes a great snack on-the-go too!
3/4 cup unsweetened almond milk
2 tbsp chia seeds
1 scoop of chocolate whey protein (use vegan protein powder if you prefer)
2 tbsp raw cacao powder or 100% cocoa powder
1 tablespoon of agave nectar
Add the milk to the blender first, then add the chia seeds and blend for about 30 seconds.
Add the rest of the ingredients to the blender.
Blend until very smooth and creamy, adding a bit of extra milk if it’s too thick to blend.
Scoop the mixture into a container or bowl and place in the fridge for at least 60 minutes up to overnight.
healthy tuna and avocado lunch!
1 avocado, halved and pitted
1 (4.5 oz) cans tuna, drained
¼ cup diced red bell pepper
1 tablespoons minced jalapeno
¼ cup cilantro leaves, roughly chopped
1 tablespoon lime juice
salt and pepper (to taste)
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Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. Season with salt and pepper.
This amazing looking cheesecake was one of the pudding options of a hotel we were on holidays, and I had to ask the chef how it was made! He very kindly gave me the recipe. Absolutely amazing!!
1 cup oats
1 cup medjool dates
1/4 cup coconut oil
2 cups cashews
2 cups medjool dates
1/4 cup agave nectar
beans from one vanilla pod (or 1 tsp of vanilla extract)
1/4 cup raw cacao powder
1 tbsp of coconut oil
1 tbsp raw cacao powder
one tbsp stevia
3 tablespoons peanut butter
To make the crust: process the oats and dates until they stick together. Press into the bottom of a spring form pan and put in the fridge.
To make the cheesecake: blend all ingredients, except the cacao, until smooth.
Add a little bit of water, just enough to keep your cheesecake creamy.
Take out half the batter and put in a bowl.
Add the cacao in the remaining batter that is still in your blender and blend until it's incorporated.
Spread the vanilla layer and the chocolate layers on your crust, alternating a few times.
Set in the freezer overnight.
For the chocolate topping: mix the coconut oil with the cacao and stevia in a sauce pan, bring to boil and then let it cool until room temperature.
Drizzle the cheesecake with peanut butter and chocolate topping in the next day.
Yes a healthy chocolate mousse is possible! In fact, chocolate is basically made of three ingredients: cacao, sugar and some kind of fat (butter, vegetable oil, etc). Now the cacao is the good guy, it has antioxidant properties, so the bad guys are the sugar and the butter. So if you substitute that for a healthy ingredient, guess what? :)
Enjoy our recipe!
1 tbsp of raw cacao powder
2 drops of peppermint essential oil, or peppermint extract
1 tsp of stevia
¼ cup almond milk
fresh mint leaves
Blend it all in a blender and put it on the fridge for 5 hours.
We post in our blog lots of healthy recipes that you can do yourself at home.