June 30, 2017
June 8, 2017
These gluten-free, dairy-free and grain-free date nut bars serve as the perfect breakfast or snack for your healthy kids!
Try this easy recipes now:
Ingredients
- 1 package Pressed dates (13 ounces pitted medjool dates)
- 1/3 c Almond butter
- 1/2 c Slivered almonds
- 2 tbsp chia seeds
- 2 tbsp Cocoa powder
- 1 tsp Cinnamon
- 1/2 tsp vanilla extract
Servings: people
Instructions
- Place all ingredients in a medium bowl.
- With your hand, knead to combine and form a ball. You may use food-grade gloves.
- Rip a good size wax paper (about 2 feet long) and place on your counter top. Place the dough on one side, cover with wax paper, and flatten with a rolling pin until it reaches a thickness of ¾ inch.
- Using your hands or a knife, form a rectangle--to simplify the cutting process. Cut into 10 pieces and enjoy.
- To store in your fridge, wrap each bar with plastic paper tightly. Store in your fridge for a week--that's if they're not eaten already by the first day.
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June 4, 2017
Ingredients
- Whole-grain bread (Toasted)
- Peanut butter or almond butter
- banana (Chopped)
- Chia seed
Servings:
Instructions
- Toast whole-grain bread.
- Spread peanut butter or almond butter.
- Add chopped banana
- Sprinkle chia seed
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May 31, 2017
May 31, 2017
Ingredients
- 2-1/2 cup Dry whole wheat elbow pasta
- 1/2 Head of cauliflower
- 2 tsp Canola oil
- 2 cup Low fat milk, cold
- 2 tbsp Flour
- 2 cup Low fat cheese
- 1/2 tsp salt
Servings:
Instructions
- Cook pasta according to package instructions. No need to add extra oil or salt at this point.
- Wash the cauliflower, cut into large pieces, and boil until very soft. Drain the water and mash until very smooth. Mix the pasta and cauliflower in an 8×8 baking dish. Stir in the canola oil.
- In a small bowl, whisk together the milk and flour. Pour into a saucepan and continuously stir on medium heat (don’t go away) until it starts to thicken. This is one of the methods for making white sauce but without having to add butter (the other method, making a roux, requires that you cook the butter and flour, then add the milk). When the milk thickens, add the cheese, and continue to stir until all cheese has melted. Pour the milk and cheese mixture on top of the pasta and cauliflower. Mix well.Bake at 350 for 10 minutes. If you like, broil for 5 minutes or until the top layer has a golden crust.
Recipe Notes
Prepare in advance. You just need to reheat for 10 mins before you eat it. Don’t forget to cover it when you reheat it in the oven.
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May 29, 2017
Instructions
- Cut the watermelon in cubes
- Blend the water melon with ¼ cup water
- Add ½ lemon juice.
Recipe Notes
The juice can be made earlier before your bedtime.
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May 29, 2017
Ingredients
- 2 pcs eggs
- Handful spinach
- Dash of milk
- pinch Salt and pepper
- 1/2 cup Cheddar Cheese
- 2 slices Whole-grain bread (Toasted)
Servings:
Instructions
- Beat eggs, milk, salt and pepper in a bowl until blended.
- Wash and dry the spinach and then chopped.
- Add spinach into the eggs and mix it up.
- HEAT butter in 7 to 10-inch non-stick omelette pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
- GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
- Sprinkle the cheddar cheese on top and serve on the plate together with whole-grain toast bread.
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May 27, 2017