prettygirlfood:

Chocolate Covered Strawberry Popsicles

Ingredients

• 2 1/2 cups fresh whole strawberries
• 1/3 cup cold water
• 2 cups of magic shell

How-To

1. Blend the strawberries and water together to make 2 cups puréed strawberries.
2. Pour into your popsicle mold.
3. Allow to freeze for at least 4 hours.
4. Dip in the magic shell.
5. Enjoy!

Servings: 6 popsicles

foodopia:

avocado and egg breakfast pizza: recipe here

borntobeabeast:

myhealthyweighs:

Lower Calorie Oatmeal Raisin PB Balls

Yields: 12-13 balls (mine made 13)

Ingredients

-1C oats ground into oat flour

-1/4C peanut butter, smooth

-1/8C honey

-1/8C water

-1/3C raisins

Method

1. In a small food processor, process oats for 15-20 seconds, turning your oats in to oat flour. 

2. Add the rest of your ingredients and process for about a minute, or until it becomes doughy. (You may need to add a squirt more of honey (or even water to save calories) if it is still too dry.)

4. Using a small cookie scoop, scoop out the dough and role between your palms forming a ball. 

 

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rawyouth:

Ingredients

• Spiced Quinoa:
• Avocados (1 small avocado per person)
• ½ cup quinoa
• 1 can black beans (rinsed)
• ½ chopped red pepper
• ½ cup corn
• ½ chopped red onion
• ¼ cup chopped cilantro + some for garnish
• 1 tbsp taco seasoning
• Cilantro ‘sour cream’
• 1 cup cashews soaked for at least two hours
• 2 tbsp cilantro
• 1 tsp apple cider vinegar
• 1 tsp agave (if you want it sweeter)
• dash of salt

Instructions

1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)
2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.
3. Put the mixture in the refrigerator to cool.
4. Drain the cashews and place them in a blender. Add ¼ cup water, apple cider vinegar, agave, and salt and blend. You may want to add more water until the mixture is silky and smooth but I recommend doing so a little at a time. Once the consistency you want, pour into a bowl and place in the refrigerator to cool
5. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.
6. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
7. Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.
8. Enjoy!

Recipe & Photograph By: 

www.bullfrogsandbulldogs.com

thecakebar:

Berry Frizzy Tutorial (no alcohol)

• 2 ingredients only (not including water, sugar that are readily available in most kitchens)

healthier-habits:

Banana oatmeal muffins made with oatmeal, yogurt, eggs, and bananas! no flour-good for on the go mornings:)

Recipe Link: chaseandem.blogspot.com

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rawyouth:

RAW RAINBOW WRAPS w/ Mango Dressing 

Prep Time: Approximately 15 minutes

Ingredients:

Wrap:

• Large collard leaves
• Red bell pepper, sliced
• Carrots, julienned
• Yellow and green zucchini squash, julienned
• Purple Cabbage, chopped

Mango Dipping Sauce:

• 1 Ripe mango, peeled and chopped
• 1 Carton cherry tomatoes, about 2 cups
• 1/2 red bell pepper
• 1 Handful of fresh cilantro

Directions:

1. Slice, peel, julienne, and chop all of the wrap fillings.

2. Using a sharp knife, remove all or most of the collard green stems. This allows for more flexibility when it comes time to wrap.

3. Lay out the fillings across the collard leaf and roll it up as you tuck in the sides of the leaf.

• recipe here