Have I mentioned yet how much I truly love this time of year? So many amazing things are in season, it’s fabulous! Our market has been chalk full of delicious, local peaches. I try to watch refined sugar, which is why a recipe like this is so great. Using natures own bounty a delicious dessert is born. And of course if you’d like to add some extra yumminess you can certainly eat these with some ice cream or Greek yogurt, however I’m convinced they’ll stand up just fine on their own!
Full recipe & instructions found on The Pioneer Woman
Grilled Peaches & Pecans
Here’s what you’ll need:
- Fresh Peaches, Halved And Pitted
- Maple Syrup, For Brushing
- Butter (for Grilling)
- Pecans, Chopped
I’m always on the lookout for new and healthy breakfast and snack ideas and just so happen to be a huge fan of chia pudding. This recipe takes a twist on the version I normally make as it has a double layer….oh lala! These look simple enough to make ahead of time in little cups and keep refrigerated so all I have to do is take one out in the morning and it’s a go. I’m also liking that it’s a healthy, protein packed snack for our little guy, although I’d probably omit the protein powder in this case.
Full recipe and instructions can be found on Fueling Endurance Performance.
- 3/4 cup almond milk
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 0.5 tsp cinnamon (optional)
- 0.5 cup mango puree
- 0.5 cup strawberry puree
- 1 scoop protein powder (I’ll likely omit this)
- 1 tsp shredded coconut
- 1 strawberry, hulled and chopped
There is one thing this college girl loves, and it is a meal in a mug! A friend and I experimented with meals in a mug this past school year for our newspapers food column, and the results were not visually appealing, but they tasted great! The only problem with the recipes we tried is that they were not the healthiest choices. When it comes to muffins, there are many healthy variations nowadays, and when I came across this recipe made with all natural ingredients, including flax, I was stoked to try it! It only takes one minute if you have a shallow mug or bowl, and it serves one, which is a perfect breakfast option for the person on-the-go!
1 ounce frozen blueberries
1/4 cup ground flaxseed
1/2 tsp baking powder
2 Tbsp sugar-free pancake syrup
1/2 tsp orange zest
1 egg white
1/2 tsp nutmeg
For directions and nutritional facts, visit SparkRecipes.
I have a love affair with coconut, yup it’s true. I love it just about anyway I can get it, raw, coconut milk, coconut water, etc. I recently found that Trader Joes carries coconut chips. They are absolutely amazing…..the downfall however is they have quite a bit of sugar added to them making it an off limits regular snack. This recipe looks amazing and uses no refined sugar…..perfect!
Sweet Cinnamon Coconut Chips (visit Living Low Carb for the full recipe)
- Coconut Chips
- Liquid Stevia
Last night I went to bed early, curled up with a good book and realized I wanted something to snack on. I don’t like to buy packaged microwave popcorn as it’s loaded with unhealthy stuff but I knew I had loose kernel popcorn hanging around. Feeling lazy and not wanting to do it on the stove top I did a quick search to find a recipe using just a bowl and plate (microwave safe of course). I’m delighted to say it turned out oh so yummy!
Microwave Popcorn Without the Bag! (recipe adapted from One Good Thing by Jillie)
- 1/4 cup popcorn
- 1/2 tbsp olive oil (can omit if you’d prefer….I just like the taste)
- Pinch of Pink Himalayan Salt (or sea salt, I just like Himalayan salt)
- A bowl (microwave safe)
- A plate (microwave safe)
Instructions: Add the popcorn into the bowl (make sure the bowl is large enough to account for the popcorn popping and expanding). Mix with salt and oil. Place the plate on top so it seals the top. Place in microwave for about 2 min 45 seconds (this may differ depending on your microwave). Voila!
Just be careful when you take the plate off of the bowl once it’s done popping as it’s hot and the steam could burn!
Ahh the BLT, one of humankind’s greatest inventions! This is a (almost) guilt free way to take the BLT to the appetizer plate. I would love to have these anytime, but would be particularly pleased if these were served at father’s day this year! I found the photo below that sparked my interest in making something like this from Greatist.com. They also have a nice list of other guilt free snacks for dudes.
These could be very simple to make, and you could do these in a lot of different ways. Here is the way I would make them.
- Cut off the tops and bottoms of the cherry tomatoes so they can stand up, and so you can fill them
- Using a pairing knife, hollow out one side of the inside of the tomato from the top.
- Ad a small amount of mayonnaise mixed with salt and pepper
- Put in a piece of very crispy bacon, and a leaf or two of arugula
- Place on a thinly sliced mini baguette, and hold it in place with a toothpick.
Photo by Perry Santanachote
Lunch is a tough one for me. I never know what to make. I like salads and sometimes a light sandwich but those two options get old fast. The most important thing for me as I work from home and have a 13 month old running around, is something healthy but quick! This recipe totally fits the bill. It doesn’t hurt that I absolutely LOVE avocados
Corn & Tomato Stuffed Avocado (recipe & instructions found on Pip & Ebby)
Ingredients: (feel free to get creative with whatever you like though!)
- Salt & Pepper
- Lime (juice)
I think this may be the single most exciting recipe I have ever seen! I am so excited to make this that I can hardly contain myself. It is so hot right now, and the thought of slicing into an ice cold watermelon like this just makes my mouth water! Watermelon and whipped cream happens to also be one of my wife’s favorite treats! Ad some blueberries on there, and she will be in absolute heaven!Thank you so ISaveA2z.com for sharing such a brilliant idea!
All you have to do is cut off the ends of the watermelon, and then:
Slather on the whipped cream, top with whatever fruit or berries and nuts you like, and viola!
For the past several weeks I’ve been on a very low sugar diet. Why? Well it’s just not good for you in so many ways! It’s been difficult for me however I’ve noticed some positive side effects already. For one, my skin is clear. Yup, no breakouts. Even though I’m in my early 30′s it’s unusual that I don’t have at least a pimple or two on my face. And the second most noticeable benefit is my energy level. I don’t seem to be crashing in the afternoon as I did when I was on my typical daily sugar consumption. So although I’m watching it, it still doesn’t mean I don’t crave something sweet. Which is what brings me to this post. A dessert like this Raw Kiwi Banana Tart is perfect. No added refined sugar, which is perfect!
For full recipe & instructions please visit The Kitchen Paper
- Raw nuts (such as walnuts, pecans or almonds)
- Salt Bananas
- Coconut Milk (unsweetened)
My youngest son has a birthday coming up, and he wants to make pancakes for his birthday breakfast. That is one of the special things we do together, so I was very happy he asked for that. I wanted to make these birthday pancakes extra fun for him, and I think these pancake pops will certainly do the trick! I usually cut his pancakes into strips so he can dip them in syrup, but this will be so much more fun! This recipe comes from number-2-pencil and it is really easy to accomplish. The pancakes need to be hardy enough to stay on the stick, so I would advise following the recipe below. But, don’t worry, it is an amazingly delicious recipe!
by Melissa at No. 2 Pencil
Makes about 20 bite size pancakes
1/2 cup all-purpose flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of kosher salt
1/2 cup of fat-free plain Greek yogurt
1-2 tablespoons of milk, depending on the thickness of the yogurt you use
2 tablespoons of melted and cooled butter
1 egg, lightly beaten
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add Greek yogurt, butter, and lightly beaten egg to the same bowl. Add enough milk to make batter stir-able, 1-2 tablespoons depending on the thickness of the yogurt.
Making the “pops”
- Scoop out a heaping teaspoon of pancake batter.
- Drop the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through, then place the lollipop stick in the batter just shy of the top of the pancake. Press stick down and use your spoon to smooth out the valley in the batter, that way you will have pancakes that look perfect on both sides!
- Space the rest of the pancake pops out, so you have room to add the sticks.
- They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn.
- To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. The lollipop stick was warm, but it wasn’t too hot to handle. Just be careful not to touch the griddle!