Yummy && Healthy

Hello! This is a blog dedicated to posting delicious foods that are good for you too! :)

Raw Raspberry Cream Filled Chocolate Candies (vegan)
For the chocolate:1 cup finely grated cacao butter3/4 cup raw cacao powder1/2 cup maple syrup, agave, or coconut nectar2 teaspoons vanilla extractPinch of sea salt
For the raspberry cream:1 (10-oz.) bag frozen organic raspberries, thawed1/2 cup raw cashews, soaked for 2-4 hours1/2 cup pitted dates2 tablespoons ground chia seeds2 teaspoons lemon juicePinch of sea salt
To make the chocolate, gently melt the cacao butter in a dehydrator or in a double boiler over low heat. Add the cacao powder, sweetener, vanilla, and salt. Stir thoroughly to combine, and set aside.
To make the raspberry cream, combine the raspberries, cashews, dates, chia seeds, lemon juice, and salt in a high-speed blender and blend until completely smooth. (At this point, you can strain the mixture through a fine-mesh sieve if you like, but I find that my blender does a good enough job at pulverizing the seeds that I don’t have to strain it.)
To assemble the candies, spoon the chocolate mixture into molds (for best results, use a shape with a good amount of depth) about 1/3 of the way full. Add a small amount of the raspberry cream to fill the mold 2/3 full. (You’ll probably have some leftover. I trust you won’t have a hard time finding ways to eat it!) Add another spoonful of the chocolate mixture to fully fill the mold. Freeze for several hours or overnight, until completely firm.

Greek Yogurt Pancakes
You will never eat normal pancakes again! These are adelicious, fat free variation and they are packed with protein! 
6oz plain fat-free greek yogurt
1 egg white
1/2 cup flour
1 tsp baking soda
Optional: Fruit and/or flavorings (I added a diced strawberry and a bit of cocoa powder)
Mix the flour and baking soda in a small bowl. In another bowl, combine greek yogurt and egg white. Then combine all the ingredients in one bowl, and add in any other flavorings you may like. Heat a skillet over medium heat and spray with cooking spray. Use a spoon to scoop large globs of dough onto the skillet. When the bottom of a pancake gets firm, flip it! Continue flipping and heating until pancakes are cooked all the way through. Top with whatever you’d like. Makes about 5 medium-sized pancakes or 3 larger pancakes. 
Nutritional Info (per serving):
Calories: 306 | Carbs: 51g | Fat: 0g | Protein: 27g

More salad in a jar! Forever posting about food in jars :)
Balsamic Salad in a Jar
The one thing to remember about salad in a jar is that your dressing goes on the bottom and you should only use things that do well “marinating” in dressing (like hearty veggies, tofu, beans, etc.) for the next layer as it’s going to be touching the dressing. The rest is pretty easy, but here’s a quick guide on how I made my salads in a jar.
Start by putting 2 Tablespoons of dressing into the bottom of the jar (I used the Basil Balsamic Dressing posted below)
Add items that will respond well to marinating in the dressing.

Add your remaining veggies, legumes, and greens.
red bell pepper
broccoli slaw
avocado sprinkled with lemon juice to prevent browning
chickpeas <– Salad 1 had this.
spring mix (lots of this – you can really pack it in)

Add remaining ingredients.
quinoa <– Salad 1 had this.
baked tempeh <– Salad 2 and 3 had this.
a few dried cherries

Basil Balsamic Dressing
Makes 6 Tablespoons / 3 servings

1/2 cup balsamic vinegar
2 teaspoons honey (or agave nectar)
2 teaspoons finely chopped basil
1/2 teaspoon Braggs liquid aminos (or sea salt)
1/4 cup olive oil
Combine all ingredients expect olive oil in a blender and blend.
Continue to blend at a low speed as you add olive oil, until it is compltely emulsified.
A couple tips:
The quart sized jars make one big, meal sized salad. You could probably spilt it between two people if it were being served as a side salad.
I recommend using wide-mouth Ball jars instead of ones with the regular size mouth. It’s just easier to get the ingredients in and out of the jars when using the wide-mouth.
My recipe is just a guideline. Use whatever dressing, veggies, protein and toppings you like. Have fun experimenting!
Leave a little room at the top of the jar so that you can shake it up right before serving. It helps make sure all parts of the salad have some dressing.
You can totally eat the salad out of the jar, but they are a little deep for forks so I like pouring the salad into a dish.

Simple Shrimp and Guacamole Tostadas
What it took for 6 tostadas:
* 6 corn tortillas* cooking spray* 2 cups grated cheddar cheese* 2 avocados* 1/2 cup chopped cilantro, plus more for garnish* juice from 1 lime* 2 Tbs. extra virgin olive oil* 1 pound shrimp, peeled and deveined* 1 Tbs ground cumin* 2 Tbs chili powder* 1 tsp crushed red or green pepper* 1 tsp garlic salt* 1 red bell pepper, cut into small slices
Preheat oven to 350.
Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.
Oh, you just won’t believe it.http://bevcooks.com/2011/12/simple-shrimp-and-guacamole-tostadas/  

Summery Veggie Flatbread
1 flatbread (like FlatOut Bread)
1/2 chopped green zucchini
1/2 chopped yellow zucchini
1/2 chopped tomato
A pinch of dried oregano or Italian herbs
Freshly ground pepper to taste
Olivia oil spray
1/4 shredded Parmesan cheese
Wash and chop your veggies, then toss with pepper and herbs. Lightly spray the flatbread with the oil and pile on the veggies. Sprinkle on the cheese and bake in a toaster oven at 350 degrees for about 10 minutes. Slice and serve!

Mmmm my breakfast this morningApple Spice Oatmeal
1/2 cup of oats1 cup water1/3 apple sliced (use the leftover apple as a snack later in the day)1 tbsp all natural 100% grade a maple syrupcinnamon spice for sprinkling ( a combination of nutmeg, cloves, allspice, cardamom, and cinnamon)
in a pot bring water to a boil. stir in oats. cook for about 5 minutes over medium heat stirring occasionally.  once oatmeal is done, in a bowl combine the apple slices, maple syrup, and oatmeal. finally sprinkle cinnamon spice on top! comes to about 226 calories

Summer Squash chips!
I thought I’d post this before working out. I just tried out a new recipe I found online. Oven baked Summer Squash chips. If anyone has the time they should try out this recipe. It’s a better alternative if you’re craving potato chips.
Here is the link to the recipe: http://www.passion4eating.com/2009/10/zucchini-and-summer-squash-chips/

Toasted Veggie Sandwich: 1 whole wheat bagel Sliced cucumber Sliced tomatoe Chopped spinach Sliced avocado Vegan cream cheese
Quick Directions: Prepare the cucumber, tomatoe, spinach, and avocado. Slice the bagel in half and toast it until golden brown. Spread the bagel with cream cheese or vegan cream cheese, your choice. On one half, pile it high with chopped spinach and sliced tomatoes. On the other half, layer the chopped cucumber and sliced avocado. Carefully sandwich the two halved together and enjoy.

Mediterranean Spinach Salad with Vegetarian Sauce