Hello my dear pasta lovers, this one’s for YOU! ….ok, so it might not be exactly “pasta”, but it’s delicious non-the-less, very low in calories, high in nutrient content, and tastes a hell of a lot better than any other gluten free pasta alternative out there (or at least I think so). Everyone who’s tried this dish, LOVES it… and the best part? No bloat, no sleepy feeling later! In fact, quite the opposite. Continue reading
Aaaah nature… proving once again that eating healthy and delicious doesn’t have to requite time or skill, just fresh and healthful ingredients.
This salad is unbelievably easy to create and bursting with goodness. Oh, guess I should also mention that what makes this salad uber delicious is also what could help burn that stubborn belly fat: EFAs! (Essential fatty acids, and Hemp seeds are bursting with them). And, the healthy fats in both Hemp and Extra Virgin Olive Oil will keep you feeling fuller, longer – always a plus.
– Tomatoes, cut in chunks
– Organic baby spring mix or lettuces
– Shelled Hemp Seed
– Sea salt
– Lightly drizzle with EVOO
Cut tomatoes, toss with all ingredients. DONE! Can it get any easier???
I love making these because they are quick to throw together, use only a few ingredients, and provide a super protein and fiber punch so there’s NO GUILT INVOLVED. They might not taste exactly like the real deal, but I’ve been told that they are still pretty yummy, and no one could ever guess they’re made from…. chickpeas!
Oh, and did I mention they are gluten and dairy free? No junky white flour or processed white anything here!
1 low sodium, PBA free (if possible) can of chick peas (garbanzo beans)
3 large eggs
100% Cacao Unsweetened Chocolate bar
4 or 5 tbsp raw (but liquid) unprocessed honey, or more to taste
½ tsp gluten free baking powder
½ tsp cinnamon
1 tsp vanilla
*1/2 ripe banana – optional
Break up the chocolate bar into little pieces and melt in a double boiler (or “bain-marie”). Rinse chickpeas well, and process in a blender with eggs, honey, and the rest of the dry ingredients sans walnuts. Once nicely blended, add in melted chocolate (and banana if using) and blend until smooth. Grease up a baking dish (or cupcake molds) really well. These will stick! Sprinkle with crushed walnuts and bake for 35 minutes or so at 350.
Frownies are done when a toothpick inserted comes out clean. Don’t over bake as they will turn out dry. Cool on rack or in the fridge to stop the cooking process.
Bag up or store in a sealed container…. or share with friends & family and ask them to guess the main ingredient. Watch their eyes get really big once they hear they’re eating beans, it’s pretty fun