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(via Vegetable Potstickers: Kale Sesame and Carrot Miso)

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Tuna Salad Cucumber Rolls…RECIPE

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YOUR PAGE IS SO AMAZING I CANT WAIT TO GET INTO THE KITCHEN :))

haha, thank you. I’m glad you like it!

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Submitted by:  mywifemakes

Click here for full recipe! 

Delicious Pistachio Lemon Truffles, made with Medjool Dates, Lemon Zest, Cashews, Pistachios, and Lucuma Powder. 100% Raw, Vegan, and Gluten Free. #truffles #raw #vegan #glutenfree #balls #simple #recipe #pistachio #lemon #lucuma

Photo Credit: www.mywifemakes.com

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Kale Sunflowerseed Flat Bread - Gluten free, flour free, grain free, sugar free, and a wonderful alternative to any flat bread you may be craving! This recipe only has a few simple ingredients, and will fill you up with your leafy greens, nuts, and vegetables!…RECIPE

INGREDIENTS

2 cups packed kale

1/2 large onion 

1 cup sunflower seeds

1 cup walnuts

1 teaspoon seasalt

2 eggs 

2 tablespoons butter or coconut oil

1/2 teaspoon lemon juice

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Raw vegan “cheesecake” with mango-passionfruit glaze! Made using dried mulberries, dried figs, dates, young coconut, mango, passionfruits, and a few other things. I actually made this a couple days ago and kinda forgot about it until today. So I took it outta the freezer this morning and tried a piece and I’m so happy it turned out yummy because I was kinda just experimenting in the kitchen when I made it! Anyway, I’ll post the recipe in the comments below:

I used an 8” springform cake pan for this cake. Base layer: mix in food processor 150g (2 cups) dried mulberries, 150g pitted medjool dates, & 150g dried figs. Middle layer: blend the meat from two young coconuts (about 225g), 1.5 cups cashews (also about 225g), 2 tbsp lemon juice, 1/2 cup coconut water, & 4 pitted medjool dates in high speed blender until smooth. Top layer: blend 1 large mango & 1 granadilla or golden passionfruit in high speed blender. (Golden passionfruits are much sweeter than purple ones, the seeds from purple ones just look prettier). Mix in the seeds from 6 purple skinned passionfruits with spoon.

Place in freezer for at least 4-6 hours. When you want to eat it, take it out and let it thaw for at least an hour… (all kinda depends on how cold your freezer is). I decorated mine with fresh picked “johnny jump ups” aka tricolour violas, which are edible. These types of raw cakes last a week or two in the freezer :)

*and yes I know cashews aren’t raw. Close enough.

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HEIRLOOM SUMMER HERB FRITTATA

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Portobello Pockets

Ingredients:

1/4 cup water 

3 tablespoons lime juice

2 tablespoons canola oil 

1 tablespoon Italian seasoning 

1 teaspoon dried minced garlic 

1/2 teaspoon dried celery flakes 

1/4 teaspoon salt 

1/4 teaspoon ground cumin 

1/4 teaspoon ground nutmeg 

1/4 teaspoon pepper 

1/8 teaspoon cayenne pepper 

1 pound sliced baby portobello mushrooms 

1 each medium sweet yellow and red pepper, thinly sliced 

1 medium red onion, thinly sliced 

2 small zucchini, cut into 1/4-inch slices 

1 cup (4 ounces) shredded reduced-fat Mexican cheese blend 

8 pita breads (6 inches), cut in half 

Directions: In a large resealable bag, combine the first 11 ingredients. Add the mushrooms, peppers, onion and zucchini; seal bag and turn to coat. Refrigerate overnight. In a large nonstick skillet coated with cooking spray, cook and stir the vegetable mixture over medium-high heat for 6-8 minutes or until crisp-tender. Stir in cheese; cook 2-3 minutes longer or until cheese is melted. Stuff each pita half with 1/2 cup vegetable-cheese mixture. - recipe makes 8 pitas - well probably 4 the way I stuff them!! Nutritional Facts 2 stuffed pita halves equals 272 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 500 mg sodium, 41 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1/2 fat.

source: http://alwaystrustaskinnycook.blogspot.co.uk/2012/04/portobello-pockets.html#more

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Hi, I saw a recipe on your page for a curry carrot salad. I made a similar one before with bulgur wheat and chickpeas, but no snow peas. Just thought I'd share for more ideas. Love your page btw.

Hey, thank you for sharing :) and thank you very much x

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Cabbage Wraps with a Spicy Peanut Dipping Sauce…RECIPE

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Mini PB&F: One fig Newton with 1 teaspoon peanut butter.

Chocolate Banana: Half a frozen banana dipped in two squares of melted dark chocolate.

Frozen grapes (any color): 1 cup (about 28 grapes), stuck in the freezer for 2+ hours.

Honeyed Yogurt: ½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey.

Spiced Orange: One orange— about the size of a tennis ball— sprinkled with cinnamon.

Grilled Pineapple: 2 ¼-inch thick pineapple rounds (about 1 cup), grilled (or sautéed) for two minutes or until golden.

Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping.

Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon.

Oats n’ Berries:  ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup freshberries.

Dark Chocolate: One block, or three squares.

Nut-Stuffed Date: One Medjool Date filled with one teaspoon natural unsalted almond butter.

Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup.

Cinnamon Applesauce: 1 cup unsweetened applesauce. Or, try this homemade version!

Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice.

Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (go Greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon maple syrup… like this!

Chocolate Pudding: One 4oz package. Try a fat/sugar free version or a homemade one!

Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate.

Tropical Juice Smoothie: ¼ cup pineapple juice, orange juice, and apple juice, blended with ice.

Vanilla and Banana Smoothie: ½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth.

MYO Banana Chips: One sliced banana dipped in lemon juice and baked.

Baked Apple: One tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender.

Fruity Waffles: One 7-grain frozen waffle toasted and topped with ¼ cup fresh mixed berries.

Skinny S’more: Two graham crackers with one roasted marshmallow and one small square dark chocolate.

Cinnamon Graham Crackers & Peanut butter: Two graham cracker squares with 1 teaspoon peanut butter and a sprinkle of cinnamon.

Cereal and Milk: ½ cup rice krispies with ½ cup skim milk.

Milk n’ Cookies: Five animal crackers with ½ cup skim milk.

Warm Spiced Cider: 6 ounces apple cider with sprinkles of cinnamon and nutmeg, warmed.

Citrus Sherbet: ½ cup lime sherbet (about one standard-sized ice-cream scoop) with ½ sliced kiwi.

Café Latte: 8 ounces steamed skim milk with 1 shot espresso.

Jelly Beans: 25 of ‘em! Although we don’t recommend these.

Marshmallow Pear: ½ pear diced and topped with 1 tablespoon marshmallow fluff.

Protein Shake: One scoop protein powder with 8 ounces water (choose from tasty powder flavors like cookies n’ cream and chocolate peanut butter!). 

M.Y.O. Popsicle: 8 ounces lemonade frozen in an ice pop mold, or use a small paper cup as a mold.

Apple Chips: Munch on ¾ cup of kinds like these, or use this recipe!

Carrots n’ Hummus: About 10 baby carrots with 2 tablespoons hummus.

Pistachios: A couple handfuls— about 25 nuts (Crackin’ them open will take more time and avoid grabbing 25 more).

Cheese n’ Crackers: Five Kashi 7-grain crackers with 1 stick reduced-fat string cheese.

Dippy Egg: Oneover easy egg with ½ slice whole-wheat toast, sliced (to dip in yolk!).

Cheesy Breaded Tomatoes: Two roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and a sprinkle of parmesan cheese.

Curried Sweet Potato: One medium sweet potato (about 5 inches long) cooked for six minutes in the microwave and mashed with 1 teaspoon curry, and a sprinkle of salt and pepper.

“Cheesy” Popcorn: 2 cups air-popped popcorn with 1 tablespoon nutritional yeast— it’ll taste like real cheese!

 Guacamole stuffed Egg Whites: Halve a hardboiled egg, remove yolk, and stuff the empty space with 2 tablespoons guacamole (avocado, lime, cilantro and salt).

Grilled Spinach and Feta Polenta: 3 oz polenta (about the size of a deck of cards) cooked with 1 ½ cups water and topped with 1 teaspoon feta cheese and a handful spinach.

Soy Edamame: ¼ cup boiled Edamame with 1 teaspoon soy sauce.

Dijon Pretzels: Two pretzel rods with 1 tablespoon Dijon mustard.

Crunchy Curried Tuna Salad: ½ cup canned tuna with 1 teaspoon curry powder, 1 tablespoon chopped red onion, and two ribs celery (chopped).

Greek Tomatoes: One tomato (about the size of a tennis ball) chopped and mixed with 1 tablespoon feta and a squeeze of lemon juice.

Shrimp Cocktail: Eight medium sized shrimp boiled and served with 2 tablespoons classic cocktail sauce.

Smoked Beef Jerky: About 1 ounce— look for low sodium versions!

Cheddar and Tomato Soup: ½ cup tomato soup with 1 tablespoon shredded low-fat cheddar cheese.

Kale Chips: ½ cup raw kale— stems removed— baked with 1 teaspoon olive oil at 400° until crisp.

Sweet Potato Fries: One light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes.

 Cucumber Sandwich: ½ English muffin with 2 tablespoons cottage cheese and three slices of cucumber.

Turkey Roll-Ups: Four slices smoked turkey rolled up and dipped in 2 teaspoons honey mustard.

Mixed Olives: About 8 olives.

Antipasto Plate: One Pepperocini, a ½ inch cube of cheddar cheese, one slice pepperoni, and one olive.

 Pumpkin Seeds: 2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle with kosher salt.

Choco-Soy Nuts: 3 tablespoons soy nuts with 1 teaspoon cocoa nibs.

Wasabi Peas: About  ⅓ cup of these green treats.

Balsamic Veggies: 3 cups raw peppers (any color!) dipped in 2 tablespoons balsamic reduction.

Cheesy Roasted Asparagus: Four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°.

Cucumber salad: One large cucumber (sliced) with 2 tablespoons chopped red onion and 2 tablespoons apple-cider vinegar.

Spinach and Feta Egg-White Scramble: Three egg whites scrambled and mixed with ½ cup rawspinach and 1 tbsp feta cheese. Cook in frying pan or zap in microwave until egg whites are no longer runny (about 1-2 minutes).

Crunchy Kale Salad: 1 cup kale leaves chopped with 1 teaspoon honey and 1 tablespoon balsamic vinegar.

Chick Pea Salad: ¼ chickpeas with 1 tablespoon sliced scallions, a squeeze of lemon juice, and ¼ cup diced tomatoes.

Grilled Garlic Corn on the Cob: One small-sized ear brushed with 1 teaspoon sautéed minced garlic and 1 teaspoon olive oil, grilled until tender.

Pretzels & Cream Cheese: 15mini pretzel sticks with 2 tablespoons fat-free cream cheese.

 Bacon Brussels Salad: Seven brussel spouts thinly sliced and mixed with one piece lean bacon, chopped.

Rosemary Potatoes:  ⅓ cup thinly sliced potato tossed with 1 teaspoons olive oil and a teaspoon of chopped rosemary.

Spicy Black Beans: ¼ cup black beans with 1 tablespoon salsa and 1 tablespoon non-fat Greek yogurt.

Caprese Salad: 1 ounce (hockey puck sized) of fresh mozzarella with ½ cup cherry tomatoes and 2 teaspoons of balsamic vinegar.

Goldfish: About 40 fishies…try the cheddar kind!

Chips n’ Salsa: 10 baked tortilla chips with ¼ cup salsa.

Mini Ham Sandwich: Two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf.

Lox Bagel: ½ whole-wheat mini bagel with two thin slices of lox.

Chocolate Trail Mix: Eight almonds, four chocolate chips, and 1 tablespoon raisins.

Apples and Cheese: 1 non-fat mozzarella cheese stick with half of a baseball-sized apple (any variety), sliced.

PB & Celery: 1 medium celery stalk with 1 tablespoon peanut butter.

Cottage Cheese Melon Boat: 1 cup melon balls with ½ cup non-fat cottage cheese.

Carrot and Raisin Salad: 1 cup shaved carrots with 2 tablespoons raisins and 1 tablespoon balsamic vinegar.

Tropical Cottage Cheese: ½ cup non-fat cottage cheese with ½ cup fresh mango and pineapple, chopped.

Blue-Cheese Stuffed Apricots: Three dried apricots with 1 tablespoon crumbled blue cheese.

Rice Cake and Almond Butter: One rice cake (try brown rice!) with 2 teaspoons almond butter.

Sweet n’ Spicy Pecans: Five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon.

Apples n’ Peanut Butter: ½ an apple, sliced and dipped in 1 teaspoon natural peanut butter.

Chocolate Hazelnut Crackers: Four wheat thins dipped in 1 teaspoon Nutella (or other hazelnut spread).

Strawberry Salad: 1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic.

Cacao-Roasted Almonds: Pop in eight almonds like these!

http://greatist.com/health/88-unexpected-snacks-under-100-calories/#

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Tuna Salad Cucumber Rolls…RECIPE

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And I am at work all day and I can't put my smoothies in the fridge and was wondering if you knew how to make smoothies like the naked juices so the mixture doesn't separate ? While in the fridge that is .

I honestly don't know sorry. It is a pain when that happens :/ I'm sure if you google it you'll find something that works x

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Paleo Sushi with Salmon & Avocado…RECIPE