Yummy Healthy Recipes!
Talk about guilt-free cookies! Super easy and super healthy! Perfect snack for detoxers who are on Day 3 - Day 9.
Oatmeal cookies:
3 ripe bananas (100cal each)
2 cups of instant oatmeal
1/3 cup pecan nuts (optional) 200 cal
1/2 bar of chocolate (optional)
Put everything together and make spoon sized cookies. Bake for 20 min at 190 deg. Yum. Thanks Kate Bolton for recipe.
*no sugar, no butter, no baking soda - ALL NATURALE*
Oatmeal cookies:
3 ripe bananas (100cal each)
2 cups of instant oatmeal
1/3 cup pecan nuts (optional) 200 cal
1/2 bar of chocolate (optional)
Put everything together and make spoon sized cookies. Bake for 20 min at 190 deg. Yum. Thanks Kate Bolton for recipe.
*no sugar, no butter, no baking soda - ALL NATURALE*
Try this recipe for a 600-calorie brunch!
1 large bell pepper ring
1 egg
1 slice of toast
1 slice of tomato
Cook the bell pepper for 1-2 minutes on each side. Add a slice of tomato on the bottom and then add the egg. Remove your art until the egg is cooked to your choice. Serve with a slice of toast!
1 large bell pepper ring
1 egg
1 slice of toast
1 slice of tomato
Cook the bell pepper for 1-2 minutes on each side. Add a slice of tomato on the bottom and then add the egg. Remove your art until the egg is cooked to your choice. Serve with a slice of toast!
Triple CHOCOLATE Brownies!
1 cup black beans, rinsed and drained
2 tablespoons light olive oil
1/2 cup thawed and squeezed dry frozen spinach
1/4 cup applesauce
2 eggs
1 egg yolk
3/4 cup sugar
3 tablespoons unsweetened cocoa
1 1/2 tablespoons instant espresso powder
3 ounces chopped bittersweet chocolate
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup flour
1/3 cup mini chocolate chips
1/3 cup chopped pecans
Preparation
Preheat oven to 350°. Put black beans, olive oil, spinach, applesauce, eggs, egg yolk, sugar, cocoa, and espresso powder in a food processor; pulse for 1 minute or until smooth. Microwave bittersweet chocolate and butter in a glass bowl, stirring every 30 seconds or until smooth; cool for 5 minutes.
Add chocolate, vanilla extract, and salt to processor; pulse to blend. Transfer to a bowl. Stir in flour and mini chocolate chips. Pour into an oiled 9- x 13-inch pan; top with chopped pecans.
Bake for 25-30 minutes; cool for 15 minutes.
1 cup black beans, rinsed and drained
2 tablespoons light olive oil
1/2 cup thawed and squeezed dry frozen spinach
1/4 cup applesauce
2 eggs
1 egg yolk
3/4 cup sugar
3 tablespoons unsweetened cocoa
1 1/2 tablespoons instant espresso powder
3 ounces chopped bittersweet chocolate
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup flour
1/3 cup mini chocolate chips
1/3 cup chopped pecans
Preparation
Preheat oven to 350°. Put black beans, olive oil, spinach, applesauce, eggs, egg yolk, sugar, cocoa, and espresso powder in a food processor; pulse for 1 minute or until smooth. Microwave bittersweet chocolate and butter in a glass bowl, stirring every 30 seconds or until smooth; cool for 5 minutes.
Add chocolate, vanilla extract, and salt to processor; pulse to blend. Transfer to a bowl. Stir in flour and mini chocolate chips. Pour into an oiled 9- x 13-inch pan; top with chopped pecans.
Bake for 25-30 minutes; cool for 15 minutes.