EASY PEASY healthy popsicles!!
1/2 cup coconut sugar
1 1/2 cups plain unsweetened Greek yogurt (I used Skir)
2 cups frozen blueberries
2 Tbsp honey agave nectar (if desired)
Put all ingredients in a blender and combine.
Pour the yogurt mixture into popsicle molds and freeze solid.
Mix it all, put in popsicle molds, and that is it!
In less than 5 minutes, you can make your own healthy & homemade popsicles with just the ingredients above! I chose fresh strawberries and fat free Greek yogurt here, but you can easily change it up by using any flavor yogurt and berries you wish, like pineapple and coconut yoghurt for a pina colada popsicle or blueberries and granola for a bowl in a stick!
8 packs of Fitbakes Sweet Potato Brownies
1 pint of Halo Low Sugar High Protein Vanilla or Breyers Cookies and Cream Ice Cream
1) First of all you are going to need to take your 8 packs of brownies and mash them up. I know, I know, this feels so wrong! But trust me, it will be worth it. The best way to do this will be to put them in an electric mixer for 1-2 minutes. If needed you can add 1 tbsp of milk or almond milk. You are wanting to create a paste like texture.
2) Now you have your paste, spread on a square of baking paper in a rectangle shape approx 30cm x 20cm
Place another sheet on top of this and freeze for an hour.
3) Take it our of the freezer and cut it in two halves (that`s the bottom and top of your sandwich)
4) Take the ice cream out of the freezer and give it 5-10 minutes to soften. Once soft, spread the ice cream over the top of half of the brownie.
5) Use a spatula to even out the layer of ice cream before taking the other brownie half and placing it on top.
6) Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
7) Once frozen, transfer it all to a cutting board. Trim away the excess ice cream. Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
SWEET POTATO BROWNIES (29 calories, Vegan, DairyFree)
Vegan 🌱 Dairy Free 👍🏼
Source of fibre 🔝
Wheat free ❎
Refined sugar free ✅
Our brownies are made of 47% sweet potatoes, sweetened by medjool dates, darkened with organic raw cocoa, with a hint of coconut oil. They are VEGAN, and DAIRY FREE, source of fibre, refined sugar FREE, NO Preservatives, NO Colouring.
Ingredients: sweet potatoes, medjool dates, coconut oil, maple syrup, almonds, oats, organic cocoa, erythritol.
Typical values per mini brownie: 29 calories, 5g carbohydrates (1.4g sugars), 0.8g fibres, 0.8g protein, 1g fat (from which 0.4g sat fat).
Typical values per 80g pack (pack comes with 5 mini brownies): 147 calories, 26g carbohydrates (7g sugars), 4g fibres, 4g protein, 5g fat (from which 2g sat fat).
Tags: chocolate, vegan, dairy-free, wheat-free, plant-based, sweet-potato
Zesty Clean Tarte au Citron
A summery, brightly flavoured favourite, but with no refined ingredients, low sugar, and high in fibre and nutrients. Serve with berries and plain Greek yoghurt for some extra vitamins and protein.
100g ground almonds or ground seeds
2 tbsp coconut flour
1 tbsp melted coconut oil
2 dried figs
8 tbsp almond milk
1 lemon, flesh & juice
1 tbsp. arrowroot powder
2 gelatine leaves
1 tbsp. Liquid stevia, or to taste (different brands vary)
1 tsp vanilla extract
Preheat the oven to 180°c.
Blend all the crust ingredients together in a food processor, then press into a greased pie dish.
Bake for 15 minutes then allow to cool.
Soak the gelatine leaves in cold water for 5 minutes.
Discard the water then blend the soft leaves with the remaining filling ingredients, and pout into the pie crust.
Refrigerate until set (at least an hour) before serving.
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This is a great idea for warm Summer nights! It has some alcohol, which makes it more fun, and still low in calories!
From all alcoholic beverages, vodka is the best one in terms of carbs, calories, etc. So if you choose one day to have a drink (and we all need it), go vodka style!
1 pack of sugar free pineapple jello
1 pack of sugar free lemon jello
1 pack of sugar free strawberry jello
300 ml warm water
300 ml of cold water
300 ml of vodka
Method of preparation
Dissolve the each pack of jello in 100 ml of warm water.
Add remaining 100 ml of cold water to each of them and mix well.
Add 100ml of vodka in each mix and set it aside.
Cut the lemon, orange and lime in half.
Remove all the pulp to leave the shell clean.
Then place the gelatin liquid inside the shells.
Take the refrigerator to freeze (about 40 minutes).
Finally, cut into slices and serve!
Great low carb and low calorie option for the picnic season!
half cucumber, peeled and grated
250g low-fat Greek yoghurt (for VEGAN version, use almond yoghurt)
2 cloves garlic, crushed
1 tbsp olive oil
1 tbsp chopped fresh mint
freshly ground black pepper
Place the cucumber in a clean tea towel and squeeze until most of the liquid has been removed.
Combine with the remaining ingredients and serve.
Chefs tip: Tzatziki makes an excellent sauce to serve with grilled fish, meat or vegetarian main courses.
This is a fun and beautiful dish for summer parties!
1 whole watermelon (no crust)
4 egg whites
1 flavourless gelatin pack
4 tbsp stevia
1 pot of low fat cream cheese
25 grapes (seedless)
2 cups gluten free granola
Method of preparation
Put the watermelon without the crust on a plate.
Chill it: first in the freezer for 15 minutes and then in the refrigerator for 30 minutes.
After this time, dry the watermelon with paper towel.
Whip the egg whites.
Dissolve the gelatin in 1/2 cup of hot water.
Add the warm gelatin to the whites in the mixer.
Then mix the cream cheese and the stevia.
Cover the watermelon with a layer of cream.
Put it in the refrigerator until firm.
Pass another layer of cream.
Sprinkle the granola and garnish with the fruits.
A great Summer dish!
1 cup of flour
½ teaspoon of salt
1 teaspoon of stevia
2 tablespoons rapeseed oil
1 teaspoon dry yeast
100 ml of cold water
2 tablespoons light mayonnaise
1 ½ tablespoon of soy sauce
1 teaspoon ginger paste
1 tablespoon of truffled olive oil
Pepper to taste
Salt to taste
Mini leaves to decorate
6 slices of salmon carpaccio
Method of preparation
In a small bowl, add the yeast with water and set aside.
In a bowl, combine the flour with the salt, stevia and rapeseed oil.
Add the yeast mixture to the water and stir until smooth.
Remove the dough from the bowl and knead it with your hands - a little flour helps to break it down.
Let the dough rest for 10 minutes.
Remove a piece of dough and, with a rolling pin, open until it is very thin.
Put in shape, cut off the excess and pass the roller to stick dough.
Bake for 2 min at 200 degrees or until crisp.
Mix the mayonnaise with the other ingredients.
Stir well, adding pepper and salt to taste.
Distribute one tablespoon of the sauce over the already roasted dough.
Arrange the slices of salmon carpaccio.
Decorate with the mini leaves.
Spread drops of truffled olive oil and a pinch of pepper.
1 chopped aubergine
1 tablespoon rice flour
1 tablespoon toasted sesame
2 tablespoons parsley and chopped chives
1 teaspoon ground black pepper
3 tablespoons of shoyu
1 tablespoon olive oil
½ cup water
Method of preparation
Preheat the oven to 180ºC.
Cook the aubergine in the water with two tablespoons of shoyu.
Let it cook until tender.
Drain the water and place the aubergine in a bowl.
Add the sesame, parsley and black pepper and stir well.
Incorporate the rice flour (the dough should be a bit soft).
Shape the burgers.
Distribute them in a baking dish.
Bake for 10 minutes.
Mix the rest of the shoyu with the oil and set aside.
After 10 min, remove the burgers.
Brush them with the mixture of shoyu and olive oil.
Return to the oven for another 10 minutes, or until golden brown.
Remove and serve immediately.
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