Healthy 2 Ingredient Pancakes

I saw this on Pinterest and just had to try it!! YUM!! And I made a Blueberry Topping to go with it!  I will also include that recipe!

 

ALL NATURAL PANCAKE RECIPE... NO PROCESSED ANYTHING!!

- 1 ripe banana
- 2 whole eggs

That’s it. Just mix together in a bowl and make sure the banana is all mashed. Then spray your pan with some "spray & cook" or coconut oil. On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done! Serve and eat!

*Some advice would be to make them small so its easier to flip

Under 250 calories, nearly 14g of protein! No processed anything! These pancakes are gluten free, low calorie.

Blueberry Sauce Recipe

Ingredients

• 1 cups fresh or frozen (not thawed) blueberries
• 1/8 cup honey ( I use Raw Honey...this is the one I use http://sleepingbearfarms.com/about-raw-honey/
• 1  tablespoons lemon juice

  Directions

1. Stir blueberries, honey, lemon juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.

Tips & Notes

• Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

Nutrition

Per tablespoon: 21 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 15 mg potassium.
As you can see from the photo below....I do NOT starve myself...I eat a ton of food and I am thinner than have been in a very long time and I finally got rid of that old muffin top, I used to sport. LOL  If you have not already read Eat to Live by Joel Furhman, Crazy Sexy Diet by Kris Carr and The China Study....I HIGHLY recommend reading all 3 of them.  They truly changed my life and the way I look at food and the way that I eat.  Read them cover to cover.  Gaining the knowledge is what will make you successful with this new way of living!  I absolutely adore it! With that said....Breakfast is served!

Sherri =)

Easy Healthy Meals: They are easier to cook than you think!

Easy healthy meals are often considered hard to cook. In this modern life, we all are in a hurry. We often find ourselves amid a torturous routine of tight schedules and deadlines. We have to please our boss and at the same time cook delicious meals for our family members. But our busy and hectic life hardly leaves us with time for cooking. We cannot afford to spend much time in the kitchen since we have other duties to attend to. We often try to save time by cooking something that takes less time but in all that we may end up compromising with the healthiness of the food we have prepared. So we are badly in need of some quick, easy to prepare healthy meal recipes. In this article, we will help you out by presenting some awesome recipes for easy healthy meals

Easy healthy meals: Why should we eat healthy?

Easy healthy meals are prepared keeping in mind the nutrients requirement of your body. Such meals can give your body the necessary nourishment thereby helping the cells, organs of body function normally. Your vitality and strength increases if you eat healthy and that optimizes your general well being. Therefore for a hale and hearty and disease-free life you should eat healthy meals.

Easy healthy meals: Some important tips

Here are some important tips associated with easy healthy meals:

• Don’t go for food items that are loaded with creamy sauces or spicy gravies
• Eat fresh rather than tinned or canned
• Incorporate plenty of green leafy vegetables and fruits in your diet
• Try to cook with low-fat cooking oils, like Olive Oil or Canola Oil

Easy healthy meals: The Recipes

1. Green pizza
Ingredients: Whole wheat pizza dough (1 pound), chopped broccoli (2 cups), water (1/4 cup), chopped arugula (6 cups), prepared pesto (1/2 cup), shredded mozzarella cheese (1 cup), salt and ground pepper to taste
Method:

• Pre-heat oven to 450 degrees F. Smear a baking sheet with cooking spray
• Roll out dough in to discs, put on the baking sheet and bake until the discs turn puffy and crispy
• Cook broccoli and argula in water until they turn tender and crisp. Use salt and pepper for seasoning
• Spread pesto over the baked pizza discs, top with broccoli-argula mixture, sprinkle cheese and bake until the cheese melts

This recipe is rich in calcium, Vitamin A & C
2. Mexican cucumber and carrot meal salad
Ingredients: Sliced cucumber (1), baby carrots (8 ounce), juice of 1 lime, chili powder (1 teaspoon), salt (1/4 teaspoon), a pinch of cayenne pepper
Method:

• In a pan mix cucumber, baby carrots, lime juice, salt, chilly powder and cayenne pepper
• Toss to mix all ingredients evenly
• Your salad is ready for serving

3. Vanilla berry parfaits
Ingredients: Vanilla yoghurt (8 ounce), frozen berries (10 ounce), crushed wafers (2 tablespoon), ground nutmeg (1/8 teaspoon)
Method:

• Take 2 glasses and put vanilla yoghurt, then make a second layer out of berries, make a third layer out of crackers and lastly sprinkle nutmeg.

Healthy appetizers make a healthy start to a meal so always look for some healthy appetizer recipes prior to meal.Eating healthy meals can keep numerous ailments at bay. Try out these recipes for easy healthy meals at home and give your friends and family a pleasant surprise.

http://healthyrecipesforweightlosstips.com/easy-healthy-meals-they-are-easier-to-cook-than-you-think/

Kale and Sweet Potato Brown Rice Bowl

Kale and Sweet Potato Brown Rice Bowl
The bowl contains:

• 1/2 cup brown rice
• 1 cup blanched kale
• 1/4 cup chickpeas
• 1/2-3/4 cup roasted sweet potato chunks
• creamy peanut sauce
• sea salt and ground black pepper

Here’s how it all came together:
Long grain brown rice: I made a big batch on the stove.
Chickpeas: I cooked a big batch in my pressure cooker- it took only 11 minutes!! <3
Sweet Potatoes: I chopped 1 sweet potato into 1/4 inch chunks, sprinkled on sea salt and baked them on 400° for 30 minutes.
Kale: Blanched 1 bunch of kale in boiling water for 3 minutes, placed the kale in ice water and then drained it. (I’ll note that blanching kale is now one of my fav ways to prepare it as the blanching process makes it softer and easier to chew. )
Creamy Peanut Sauce: I halved this recipe and used the following:

• 1/2 cup peanut butter
• 2 cloves of garlic, chopped
• 1/2 tbsp. fresh ginger, chopped
• 1/8 cup rice vinegar
• 1/8 cup tamari, shoyu or soy sauce
• 1/8 cup brown rice syrup
• a pinch of cayenne pepper (optional)
• water, to thin

You simply put all the ingredients in a blender or food processor and blend. Then add as much water as necessary to make the consistency that you like. Even with halving the recipe, it makes quite a bit so you’ll have plenty to store in the fridge for later. (It tastes good on everything!)


http://www.eatingbirdfood.com/2011/04/kale-and-sweet-potato-brown-rice-bowl/

Ultimate Rice Bowl

This recipe is for a single serving of a very filling meal. If you want to make a smaller or bigger batch, feel free to adjust the ingredients proportionally.

Here’s how to make it…

Ingredients

• 1-2 cups cooked brown rice, depending on how hungry you are (make according to instructions in How to Cook Brown Rice)
• 1/3 cup diced cucumber (I prefer English cucumbers)
• 1 small tomato, diced (I normally use a roma tomato)
• 4-5 sun dried tomatoes, each cut into 6-8 pieces (The best are Mediterranean Organic Sundried Tomatoes)
• 1/4 – 1/2 avocado, diced
• 2-4 tbsp minced green onion
• 1-2 tsp toasted sesame oil (I use Spectrum Naturals Organic Sesame Oil)
• tamari to taste (a few splashes with a shaker bottle)
• 1 tbsp sesame seeds (raw or toasted)

Instructions

1. Put the rice in a bowl.
2. Add sesame oil, tamari, and sesame seeds. Use a fork to mix.
3. Add cucumber, tomato, sun dried tomatoes, avocado, and green onion. Mix again.
4. Enjoy!

Variations

• Add 1 tsp mirin for a sweeter flavor (when you add the sesame oil, tamari, and sesame seeds)
• Add 1/3 cup bok choy, chopped
• Substitute regular soy sauce or shoyu for tamari
• If you like a strong onion flavor, try using minced white, brown, or red onion instead of green onion

You can certainly make this with leftover rice, but I suggest heating the rice first since this dish is best served warm.

PUTTANESCA PASTA SAUCE

2 TBSP canola or olive oil

1 TBSP minced garlic

1 tsp fresh thyme or 1/2 tsp of dried thyme

1 TBSP chopped fresh basil or 1 tsp of dried basil

1/2 tsp red pepper flakes

1 cup basic tomato sauce

or prepared tomato sauce

6 cups diced tomatoes fresh or canned

3/4 cups pitted kalamata olives quartered

2 TBSP capers

1/2 cup chopped fresh parsley

Heat the oil in a saucepan over medium heat and add the garlic, dried herbs, and crushed red peppers.(Fresh herbs will be added later.)Do not brown the garlic.

When the garlic mixture is hot, add the tomato sauce and the tomatoes.If using fresh tomatoes, add 1 cup of water .Cook the sauce,stirring often,just until it bubbles.Add the olives,capers,parsley,and fresh herbs and reduce the heat to low.Allow the sauce to cook for 10 to 15 minutes longer for the flavors to develop.

Makes enough sauce for 1 pound of pasta,or 8 servings.

Recipe taken from “The Complete Vegan Kitchen” by Jannequin Bennett

Fat Loss Friendly Tuna (or chicken) salad

Ingredients:
1 4.5 oz can “very low sodium” white albacore tuna, packed in water (I haven’t tried this, but you could very well use finely chopped chicken as well)
1 hard-boiled egg white, chopped
1/3 Granny Smith apple, finely chopped
1 small stalk celery, finely chopped
1 ½ tbs nonfat plain Greek yogurt
1 ½ tsp Dijon mustard

Mix all ingredients well and eat over salad greens. I usually make a huge salad with tons of finely chopped spinach (using my OXO chopper), broccoli, cucumber, etc. and add the tuna salad on top for a protein and veggie-packed lunch! Bon appétit!

http://jillfit.com/2011/08/18/recipe-tuna-salad/

Moist Meatloaf

Nutrition Info:

• Servings: 8
• Fiber: 1.3g
  
• Fat: 18.8g
  
• Protein: 18.2 g
  
• Carbs: 7.2g
• Calories: 275
  
• Weight Watchers PointsPlus: 7 (Previous Method 7)

Ingredients

• 1 1/2 lbs. lean ground beef, or use ground turkey
• 3/4 c. Quaker oats
• 2 egg whites beaten
• 3 tbsp. grated Parmesan cheese
• 1 c. salsa or tomato sauce
• salt and pepper

Directions

1. Mix all together in a bowl.
2. Place in a loaf pan and bake at 350 degrees fro 60 -75 min.

http://www.sugarfreemom.com/recipes/2011/10/page/3/

Healthy Baked Chicken Fingers

Nutrition Info: (8 servings)

Calories: 192 Fat: 5 g Fiber: 2 g

Weight Watchers PointsPlus: 4

INGREDIENTS

• 4 boneless, skinless chicken breasts, cut into strips
• 1/4 c. flax seed, ground
• 1/4 c. oat bran
• 1/2 c. whole wheat bread crumbs
• 1/4 c. Parmesan cheese
• 2 tbsp Italian seasoning
• 1 tbsp garlic powder
• 2 tsp.salt
• 2 tsp pepper
• 3 eggs
• 1/2 c. lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Combine the dry ingredients with the spices.
3. Whisk the eggs with the lemon juice.
4. One strip at a time, dip chicken in the eggs, then the dry mixture and place on lined baking sheet.
5. Bake for 20-30 minutes until golden brown.
6. Place under broiler for 5-10 minutes to get them crispy!

*This recipe is linked back to Simply Sugar and Gluten Free.

Quick Italian Marinara Sauce: No Sugar Added

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cloves of garlic, minced
• 2 (28 oz) cans of crushed tomatoes
• 11/2 cup water
• 2 teaspoons dried basil
• 2 teaspoons dried fennel seed
• 2 teaspoons dried parsley
• 2 teaspoons salt
• pepper to taste
• red chili pepper flakes to taste
• Optional: Top with fresh chopped basil and grated Parmesan cheese

Directions

1. Heat the oil in a large dutch oven or pot. Saute the garlic.
2. Add all the other ingredients to the pot and bring to a boil.
3. Once at a boil, cover and reduce heat. Simmer for 25-30 minutes.
4. Add optional toppings and serve over your favorite pasta!

http://www.sugarfreemom.com/recipes/quick-italian-marinara-sauce-no-sugar-added/

Healthy Brownies

*Note about working with Stevia:

Stevia is a 100% natural sweetener that does not have harmful side effects like aspartame and sucralose. Stevia can be tricky, and you can quickly add too much. You may need different amounts depending on the brand. The brand I used in this recipe is fairly inexpensive and is called, "Sweet 'n Natural Powder" by Supererior Source. You can get a pretty good sized container of it at Trader Joe's for about $6. Watch out for the Stevia brands that have added fiber in them- not good when you're using such high amounts as you would in baking. Trust me on this one- otherwise, you'll be on the toilet for hours! Get the kind that is just regular Stevia powder with no added fiber. Also be aware that different brands can have a certain detectable "bitterness" in the aftertaste, so choose carefully. The brand I used is very sweet with no detectable bitter aftertaste. Remember, add it gradually and sweeten to taste. Keep in mind also that Stevia will not act like sugar, so you may notice a slight difference in texture with Stevia baked goods.

You can make these into cookies or just like regular brownies:

Fitqueen's Healthy Brownies

1 1/3 cups oat flour (found in health food/organic section)
3-4 tablespoons Stevia Powder (depends on the brand, sweeten to taste)
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup cocoa powder
2 large eggs
1 tbsp. water
2 tsp. vanilla
3/4 cup SMART BALANCE LIGHT spread or similar non-hydrogenated margarine

OPTIONAL***
*1/2 cup of walnuts (great way to add in some Omega 3's!)
*1 large sugar-free chocolate bar, cut up into little pieces and mixed in for a double-chocolate treat! (this comes out great!)

DIRECTIONS:
1.) Pre-heat oven to 350 F.
2.) Place flour, baking powder, baking soda, cocoa, and Stevia into a medium sized mixing bowl. With a fork, sift all ingredients together very well. (For at least 2 minutes) Do not skip this step! Make sure all ingredients are sifted and blended very well.
3.) In a smaller bowl, melt butter in microwave or by other means to a creamy/oily consistancy. Beat in vanilla, water, and eggs well.
4.) Pour butter mixture into flour mixture and stir until completely blended and moistened. Stir in walnuts or chocolate pieces if desired.
5.) Pour into a 9x9 or similar sized pan and bake for about 5-8 minutes, depending on your oven. NOTE**baking times can vary depending on the oven, so keep an eye on 'em because they're not as good over-cooked.
In fact, you should slightly under-cook them to retain a very moist texture due to the absense of sugar. To check, put a toothpick in the middle- if the middle is still liquidy, it's not done. Toothpick will not come out completely clean, but you want to make sure that it's cooked to a gooey consistency and is not too liquidy.
6.) Remove from oven and cool completely before serving.

Makes about 12 servings. Enjoy your guilt-free brownies!

Kale Avocado Salad

SHAVED KALE AVOCADO SALAD
Contributed by Chad Sarno, www.rawchef.com
(Serves 2)

1 head kale, shredded
1 cup tomato or red bell pepper, diced
1 cup avocado, chopped
2½ tablespoons olive oil or flax oil
1½ tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon cayenne

In mixing bowl toss all ingredients, squeezing as you mix to “wilt” the kale and cream the avocado. Serve immediately.

As a variation, add chopped fresh herbs or your choice of diced vegetables. You can also substitute chard or spinach for the kale.

Veggie Deluxe Sandwich

Veggie Deluxe Sandwich

Avocados are high in the good monounsaturated fat, which has been shown to actually help lower cholesterol levels.

Ingredients:

• 2 slices whole wheat bread
• 2 Tbsp. hummus
• 1/4 avocado, sliced
• 2 oz. low-fat cheese
• 1 large leaf of lettuce, torn into large pieces
• 1 small tomato, sliced
• Other veggies of your choice (shredded carrots, sliced cucumbers, onion slices, etc.)
• Dash of vinegar & olive oil (optional)

Directions:

1. Spread the hummus on one side of each slice of bread.
2. Add all other ingredients in layers.
3. Add the vinegar & oil over the veggies.