Looking for a sweet summer desert? Try these sweetened grilled bananas!

Ingredients:

• 2 ripe bananas
• 1/4 cup virgin coconut oil
• 1/4 cup sugar
• 2 Tbsp cinnamon
• Strawberries to garnish

Directions:

These are amazing and easy to make!!!! Easy ingredients!

Chocolate truffles 

Ingredients:
– 4 teaspoons of fat-reduced cocoa powder + some extra cocoa to roll the truffles
– 1 tablespoon of fat free Greek yogurt
– 5 tablespoons of powdered skim milk (or protein powder)
– 2 egg yolks
– 5 drops of butter flavoring
– 3 teaspoons of artificial sweetener or agave nectar

Directions: Mix everything together. Add powdered skim milk until the paste reaches a firm consistency. Put aside in the fridge for at least 30 min (or if you can’t wait 10 minutes in the freezer). Before serving them, roll the balls in cocoa powder.

http://fitnesstreats.tumblr.com/post/6687826051/chocolate-truffles-from-the-dukan-diet

This recipe is so amazing!!! I love it!! It’s super healthy and yummy! eat with fresh strawberries or any fruits!

Ingredients:

• 1 1/2 Cups Chickpeas (Drained and Rinsed)
• 1/4 Cup Natural Peanut Butter (or any other nut butter of choice)
• 1/4 Cup Unsweetened Almond Milk
• 2 Tbsp Agave (Honey, Maple Syrup or Stevia)
• 7 Pitted Dates or (2 Packets of Truvia, Stevia of choice, 2 Tbsp Honey, Maple Syrup or Agave)
• 3 Tbsp Flax Meal (Ground Flax)
• 1 Tbsp Vanilla Extract
• Dash of Salt
• 1/8 Tsp Baking Soda
• 2 Tbsp Natural Cocoa
• 1/3 Cup Dark Chocolate Chips (or Carob)

Directions:

1. Place all ingredients (excluding the chocolate chips) in your food processor and blend until perfectly smooth.
2. Scoop into a bowl and stir-in chocolate chips.
3. Serve! Grab a strawberry and dip it in!

http://www.damyhealth.com/2012/02/healthy-chocolate-cake-batter-dip/

The Crust:

2 c. Almonds

1 teaspoon salt

1/4 cup melted butter

5 dried figs (or dates)

For the Cheesecake: 

2 cups greek yogurt

15 oz coconut creme

2 teaspoons unflavored gelatin

juice of 2 lemons

2/3 c honey

1 teaspoon vanilla extract

1 vanilla bean

1/2 teaspoon salt

Berry Topping: 

2 cups frozen berries

juice and zest of 1 lemon

1 Tablespoon honey

1 Tablespoon arrowroot powder

Directions:

1. For the crust, roast almonds on a dry sheet pan at 425f for 10-15 mins. In the bowl of a food processor, combine almonds, figs, and butter and pulse until well combined. Press into a 9 in springform pan and refrigerate.

2. FOr the cheesecake, place gelatin and lemon juice in a small heat-proof bowl and set the bowl in a saucepan with simmering water. Stir until gelatin is melted and set aside. Combine remaining ingredients in the bowl of a food processor and process until well combined, about 60 seconds. With the machine running, drizzle lemon/gelatin mixture in and process another 30 sec.

3. For the berry topping, combine ingredients in a small saucepan over medium heat. Cook for 5-10 min, or until mixture begins to thicken. Pour into a blender and blend until smooth. Move mixture begins to thicken. Pour into a blender and blend until smooth. Move mixture to the fridge.

4. To assemble, pour cheesecake mixture into the cooled crust. Cover and refrigerate overnight. Warm the berry topping, gently spread on top, and serve as-is OR refrigerate for an hour before serving for a set up look.

Sesame Quinoa Spring Rolls
(makes 10 pieces)

Ingredients

2 cups red quinoa

3 cups water

4 handfuls of greens

10 rice paper wrappers

Dressing:

4 Tbs. rice vinegar

5 Tbs. soy sauce

2 tsp. minced garlic

2 Tbs. minced ginger

4 tsp. sesame oil

Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. While quinoa cooks, make the dressing, cut up the greens and whisk the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens.

Before assembling the spring rolls,  fill a square pan with water.  Then soak a wrapper for 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. Fold the edges over and roll into a spring roll.  Repeat by soaking another rice wrapper and wrapping it. Keep going until all the filling has been used.

Ingredients

2 ripe bananas
1 apple, peeled and diced
2/3 cup Sucanat (or sugar)
1 3/4 cups whole wheat flour
1/2 cup applesauce (I used raspberry applesauce)
1 teaspoon baking soda
1 teaspoon salt

Directions

1. Preheat oven to 350°F. Lightly spray a nine-inch loaf pan.
2. In a medium sized bowl, mash the bananas with a fork.
3. Add the rest of the ingredients and mix well. Pour into greased pan.
5. http://www.fitsugar.com/Recipe-Low-Fat-Vegan-Banana-Apple-Chunk-Bread-17517646

What You’ll Need: 

1 15.5 ounce can chickpeas (aka garbanzo beans)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon cayenne pepper

What To Do:

1. Heat oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
2. Drain and rinse chickpeas and put them in a bowl.
3. Add oil, salt, and pepper to chickpeas and mix well. Spread them on baking sheet in one layer.
4. Place in the oven and bake for about 15 minutes.
5. Remove pan, shake around to ensure that the chickpeas brown evenly, and return to oven for another 15 minutes until brown and crunchy.
6. Enjoy warm or at room temperature!

http://greatist.com/health/recipe-spicy-roasted-chickpeas/

What You’ll Need:

For the crust:
2 cups grated cauliflower (about 1/2 a head)
1/2 cup yogurt
1 egg
1 teaspoon Italian seasoning
Dash of sea salt

For the topping:
3/4 cup of your favorite store-bought or homemade marinara sauce
1/2 cup of grated mozzarella
Choice of cooked vegetables (optional)

Tools:
1 large baking sheet (about 11×18 inches)
Parchment paper

What to Do:

1. Preheat the oven to 400 degrees.
2. In a food processor, prepare the cauliflower by pulsing florets until they take on a grainy or grated texture.
3. Place 2 cups of the grated cauliflower into a clean, thin dish towel. Wrap it up in the middle and twist closed, squeezing out all the moisture.
4. Place the dry cauliflower into a bowl and add the yogurt, eggs, and spices. (Note: Italian seasoning includes dried marjoram, thyme, rosemary, sage, oregano, and basil. If it’s more convenient, replace the Italian seasoning with dried oregano, basil, or thyme alone.)
5. Fold the mixture until everything is evenly combined.
6. Place the cauliflower “dough” onto a baking sheet lined with parchment paper and spread the mixture with your hands until it is about 3/4-inch thick. This is your crust!
7. Bake the crust for 30 minutes or until lightly browned and firm enough to hold its shape.
8. Remove the crust from the oven and top with marinara sauce, shredded mozzarella, and your choice of veggies. (I used cooked artichokes and a roasted red pepper from the can, which I drained and chopped.)
9. Pop the pizza back into the oven for another 5 minutes or until the cheese is melted.

http://greatist.com/health/recipe-cauliflower-crust-pizza/

¹ I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 8-12, or adjust according to taste.

Instead of eating mashed potatoes (which are loaded with bad carbs) make some easy mashed cauliflower! Here I will give you an recipe and some easy directions!

1 head of cauliflower, olive oil, garlic, chives, and romano cheese.

Feel free to add or delete ingredients, as they are not all necessary.

Cook the cauliflower in a pot or in the microwave. Then put all of it in a large bowl. Add olive oil. Then Mash until you get a chunky yet almost creamy mixture. Add desired ingredients. Then mash a little more and then you are finished. Some people like to bake their potatoes more with the cheese on top but this recipe can be as easy or as difficult as you would like! Enjoy!

http://foodpicsgo.com/?p=2108