Low Fat Pumpkin Pie Smoothie

I enjoy a smoothie evrey morning so I am always looking for ones that satisfy and taste great.  This one fits the bill.  I use this as my basic recipe, but you can add to it as you see fit.  Sometimes I put in a scoop of whey protein, teaspoon of flaxseed, or a scoop of rolled oats.  My kids like a squirt of whipped cream on top.  Play around with it and see what you like!

 

Low Fat Pumpkin Pie Smoothie

Ingredients:

• 1/2 cup pumpkin puree
• 1/2 very ripe medium-sized banana
• 3/4 cup fat-free vanilla yogurt (I used Oikos 0% fat Greek vanilla yogurt)
• 1 tbsp honey
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• 1 cup crushed ice

Preparation:

Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed.

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

 

 

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients

• ⅔ cups Rolled Oats (gluten-free If Desired)
• 1 teaspoon Baking Soda
• 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
• ⅔ cups Dark Brown Sugar
• 2  Large Eggs
• 1-½ teaspoon Vanilla Extract
• ⅔ cups Chocolate Chips

Preheat oven to 350ºF.
In small bowl, mix together the oats and baking soda; set aside.
In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. .
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Makes 16-20 cookies.

You can reduce the sugar and chocolate chips to your taste.
Frome Tasty Kitchen

Spicy Bok Choy Rice Bowl

Spicy Bok Choy Rice Bowl3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Healthy Black Bean Tostatdas

 

 

Healthy Black Bean Tostadas

 

 

Ingredients

• 2 cans (15 Oz. Size) Black Beans
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• ¼ teaspoons Cayenne Pepper
• ¼ cups Water (optional)
• ½ cups Packed Cilantro Leaves
• ⅔ cups Plain Greek Yogurt
• 3 cloves Garlic
• 1 teaspoon Salt
• 4 whole Flour Tortillas
• 4 whole Tomatoes, Chopped
• 1 whole Avocado, Cubed
• 2 cups Shredded Lettuce

Preparation Instructions

Preheat the broiler. Rinse and drain the beans. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tablespoon of water at a time to help the mixture move, if necessary. I ended up using about 2 tablespoons water and pureed for a minute or two but still left some texture.
In a food processor or blender, puree the cilantro, yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your taste.
Place tortillas in the oven directly on the rack, taking care that the edges are all supported by the rack (otherwise they will bend through the cracks and it will be bent in a funny shape). Let the tortillas bake for 3-5 minutes on both sides until they are browned and crispy.
Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.
Notes:
Holding the tostadas while you spread the bean mixture helps them not to break apart.
Other topping ideas include cotija cheese, lime wedges, salsa, ranch dressing, or roasted corn or peppers.

Ingredients

• 2 cans (15 Oz. Size) Black Beans
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• ¼ teaspoons Cayenne Pepper
• ¼ cups Water (optional)
• ½ cups Packed Cilantro Leaves
• ⅔ cups Plain Greek Yogurt
• 3 cloves Garlic
• 1 teaspoon Salt
• 4 whole Flour Tortillas
• 4 whole Tomatoes, Chopped
• 1 whole Avocado, Cubed
• 2 cups Shredded Lettuce

Crispy Quinoa Sliders

Crispy Quinoa Sliders

2 cups quinoa, cooked in chicken or vegetable stock
1 cup cooked white beans
1/2 cup carrots, diced
1/2 small onion, finely diced
2 garlic cloves, minced
2 eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. olive oil
12 whole wheat slider buns or dinner rolls
2 avocados, mashed
1/2-1 tsp. chipotle powder

Cook quinoa in chicken or vegetable stock, according to package directions.

Mash avocado and add chipotle powder according to your likeness.  Set aside. 

Drizzle about 1 tablespoon of olive oil in a skillet and saute onions and carrots over medium high heat until soft and onions are translucent.  Add garlic the last 30 seconds of  cooking.  Mash beans and add them to the onion mixture.  Place mixture into a large bowl, along with the cooked quinoa and allow to cool slightly.

Once mixture is cool, add eggs, cheese, bread crumbs, salt and pepper and olive oil. Either using hands or a wooden spoon, stir together until all ingredients are well-incorporated.

 

Heat a large skillet over medium-high heat and add a couple drizzles of olive oil. Once good and hot, make the patties.  I found it easiest to use a large scoop, like a muffin scoop, to make the patties and just just scoop it out right into the pan, flattening it out a little bit with the tips of your fingers.  Add 5-6 quinoa patties, or however many fit in your pan, and cook until DEEPLY golden brown and crispy, about 5 minutes. If you cook it any less, patties will be too tender and will begin to crumble. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties.

Serve warm on slider or dinner rolls topped with mashed avocado.

 

Source- Sweet Luvin in the Kitchen