Welcome to the second installment of the SWYPO* Series. I’m clearly on an almond butter roll, after the Flourless Almond Butter Muffins. Now we aren’t even baking – it’s time to enjoy the natural, rich sweetness of almonds in a creamy cool treat that might even get you thinking about fudge. Just the size of a Reese’s Peanut Butter Cup, but without any gut- and hormone-disrupting refined sugar, milk solids, chocolate or well, peanut butter!
A creamy protein smoothie with the classic flavour combination of rich dark chocolate and cool mint. Instead of a piece of chocolate or peppermint pattie that runs the risk of melting or being squished, you can safely drink this mint chocolate concoction to get your fix AND do it with more protein and fewer carbohydrates, calories and fat than almost any blended frozen drink!
Apparently, it’s THAT time of year (no, NOT Christmas – the other “THAT” time of year): back-to-school! (I say “apparently” because I’ve been out of school for longer than I care to admit.) Or it’s back-to-work or back-to-the-gym or maybe even Back to the Future (!) for you. Wherever (or whenever) your day takes you, these balls make a perfectly portable pick-me-up. And in this more hectic time of year, what’s more magical than hearing that a recipe is no-bake, and only requires five wholesome ingredients? Much easier than homework, I promise!
A creamy, cool protein smoothie that tastes just like an oatmeal cookie with coconut. The extra fiber and healthy fats offer more staying power than your average protein shake! Whip it up in the blender in mere minutes and enjoy at home or on the go. Depending on your protein powder, you can even make this recipe vegan, too.
This “green” smoothie might be a verdant colour and it might feature some decidedly good-for-you green ingredients, but the taste is nothing but sweet yellow summer sunshine! Ripe bananas and tropical pineapple will wow your tastebuds and your body will thank you for all of the extra goodness of GREEN tea and GREEN spinach. Packed with protein, potassium and quick-acting carbohydrates, this is the perfect pre- or post-workout pick-me-up. It also makes a great “any time” summery snack or meal.
I’m back with the second installment of Weeknight Winner Wednesdays! This edition features a high-fiber, flavourful meatless chili that you can have on the table in about two shakes (that’s twenty minutes) with one simple make-ahead ingredient. No sweating over a simmering pot for hours. And with high-fiber beans stealing the show, no one will miss the meat in this vegetarian, low-fat chili. YOU control the heat, so you can make this just as hot (or not) as you like. This is another nutritious and delicious dish you (and your family) are sure to love.
Craving Indian food but don’t have time to cook? Wait – don’t pick up that phone! You can get all the great taste of Indian takeout without the guilt with this super-fast, easy (& healthy!) recipe. Serve it on its own as a light lunch or dinner or pair it with your favourite Indian dishes as part of a family feast. This vegan dish still packs a punch of protein from the chickpeas and brown rice and is a great source of fiber. It’s gluten-free, too! You can throw all of the ingredients in this single serving recipe into a to-go container for an easy on-the-go meal (just heat and eat) OR multiply the recipe to feed the whole family.
Ah, guacamole. If I’m eating guacamole, I’m eating some version of Mexican food or Tex-Mex and that means I am a happy girl. Sadly, South Korea is a little bit lacking in the Mexican food department (I know, I know – you don’t come to Korea for the Mexican food), although I hear that there are a few notable exceptions for Mexican food restaurants in the foodie districts in Seoul. At least avocados are readily available at my local Costco. So, I decided to make my own guacamole at home. When I realized how easily you can make this healthy dip with only a handful of ingredients, I just had to share this recipe with you!
I’m always impressed by a bowl of warm and creamy roasted squash soup. This soup is no different: the rich, earthy, subtly sweet flavour of the roasted squash is enhanced by a just-right blend of spices. Adding apple adds an unexpected yet complementary flavour and touch of sweetness to the dish. No matter what time of year you make it, the taste will make you think of fall with its brilliant-hued leaves and crisp weather. Savouring a bowl of this soup is just like snuggling into your favourite cozy knitted sweater.
Not only am I impressed by this kind of soup, I’ve also been intimidated by the idea of preparing such a soup. Not anymore! I promise that this recipe will show you how easily you can prepare this sophisticated yet comforting dish.
I don’t know about you, but it seems like avocado-based puddings are EVERYWHERE these days (and by everywhere, I mean all over Pinterest). I love me some avocado (sliced and sprinkled with sea salt, in guacamole, on my burgers, in my salads, etc.) and I also love chocolate, so it wasn’t too much of a stretch to get me believing in the avocado-chocolate combination. I fiddled around with a few recipes, making my own adjustments here and there until I had absolutely nailed the creamy, cool texture of a traditional dairy-based chocolate pudding. And then, to justify it as a gym-friendly snack, I threw in some protein powder. Naturally. You’ll see that I do that with a lot of recipes. There are only so many egg whites, chicken breasts, cans of tuna, and Quest Bars (yes, there is even a limit to those, sadly) a girl can eat before she needs to get creative with her protein choices.
But, add MINT to the equation (an idea I first got from these ridiculously good No Bake Andes Mint Bars) and it was like the heavens opened with an angel chorus and I was bathed in a warm white light: Hallelujah! Mint Chocolate Avocado ECSTASY!
I’ll show you what I mean!