If you take a well-known experience, like the one that is falafel, and make it healthier, more fun, and decidedly unique without losing deliciousness points, why not do it? This recipe is one of those experiences – it’s falafel with sweet potato that is baked and served with a drizzle of tahini.
Sometimes the best things in life are (sugar-) free, like these brownies. Maple syrup sweetens this classic dessert just perfectly, and I promise you that the eggs, milk, and butter simply won’t be missed, except for maybe by your love handles. Trust me on this one. You can’t get much better than this.
Why do these babies glow? Well, per the title of this post, you can guess why they don’t not glow, and that’s justification enough. But if you need more reason, let’s talk about the (wal)nuts and bolts of this recipe.
Walnuts: contain healthy omega-3s, which protect arteries, improve brain function, prevent gallstones, are a rich source of melatonin, which helps you sleep, protect bone health, stop weight gain, and help diabetes.
Vegan Sugar-Free Fudge Brownies
Cook Time: 25 minutes
Ingredients (Serves 15)
- 2 cups whole wheat flour
- 1 cup chopped walnuts, chopped
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup maple syrup
- 1/2 cup canola oil (or coconut oil)
- 1 tsp vanilla
Combine the dry ingredients (but only 1/2 cup of the chopped walnuts) in a large bowl. Add the wet ingredients and stir until evenly combined. The mixture will be thick and fudge-like.
Spread into an ungreased 8×8 glass pan, top with the remaining 1/2 cup of chopped walnuts, and bake at 350 degrees Fahrenheit for approximately 20-25 minutes. To check if it’s ready, push down on the center with your index finger. If you sense resistance, it’s done.
Serve and enjoy without an ounce of guilt!
They are light, but rich and decadent. Score!
I wanted to share these. I really did.
In the spirit of the holiday, I’ve turned my go-to, 1-ingredient soft-serve into a festive dessert. Not much more fuss than the original, this recipe involves the addition of refreshing mint and a garnish of cacao powder and chopped pistachios. Super easy, super satisfying, and it does wonders for your breath!
Mint Banana Soft Serve
Ingredients (2 servings)
- 4 bananas, peeled, chopped and frozen
- 1 handful of fresh mint leaves
- 1 tbsp of chopped pistachios
- Cocoa powder for garnish
Peel and chop the banana into fourths and pop into plastic bag and place in the freezer for at least 2 hours. When they’re frozen, food process the banana pieces with about 1-2 tbsp of water and a handful of fresh mint.
Serve the soft-serve in single serving bowls and garnish with pistachios, cocoa powder and mint leaves.
SO delicious! It’s also a great palette cleanser.
This recipe brings some oomph to otherwise boring brown rice. All you need to add is some soy sauce, fresh ginger, and scallions for an Asian flair to this mealtime mainstay.
Let’s talk about the glow.
Brown rice: is an excellent source of manganese and a good source of selenium and magnesium, provides energy due to its carbohydrate and protein content, lowers cholesterol, provides 14 percent of the daily recommended allowance of dietary fiber, reduces the risk of cancer, decreases pain from rheumatoid arthritis, reduces the risk of asthma, prevents heart disease, and lowers the risk of type 2 diabetes.
Quick Asian Rice
Ingredients (1 serving)
- 1 cup of cooked brown rice
- 1 tbsp of extra-virgin olive oil
- 1 tbsp of fresh ginger, chopped
- 2 tbsp of scallions, chopped
- 2 tbsp of soy sauce
Chop scallions and ginger and add to hot pan with extra virgin olive oil. They should make a sizzling sound upon touching the oil. Fry for 30 seconds before adding rice.
Cook brown rice according to package instructions to yield 1 cup of cooked brown rice.
Add the brown rice and 2 tbsp of soy sauce to the pan with scallions and ginger. Stir so the soy sauce is evenly distributed and mixture continues to fry for approximately 1 minute.
And just like that, you’re done.
Serve for one.
This is a quick chop-chuck-‘n-chew recipe that I make all the time, depending on what grain and vegetable leftovers I have. I chop the vegetables small, toss with cooked quinoa (or any grain for that matter) and fold in a simple lemon and olive oil dressing. It’s a fresh, light, and satisfying way to get rid of veggies on their last leg and put to good use otherwise bland grains.
Its glowsomeness revealed:
Quinoa: is a protein powerhouse (one cup has 9 grams), containing all of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regular”, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.
Keeps you sharp, thin, and strong. Make sure you get some!
Rainbow Quinoa Salad
- 2 cups cooked quinoa
- 1 yellow red pepper, diced
- 1 tomato, diced
- 1 green pepper, diced
- 1 carrot, shredded
- 1 red onion, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil
- Juice of 1/2 a lemon
Begin by chopping the veggies into fine pieces. Grate the carrot. Add to two cups of cooked quinoa.
For the dressing, whisk together salt, pepper, olive oil and juice of 1/2 a lemon. Fold into quinoa mixture until all is evenly coated.
The dressing helps break down the toughness of the raw vegetables, evening out the textures and making for an awesome bite.
Serve and enjoy!