Add all ingredients except vanilla extract into a bowl, mix it until its blends. You may think it needs more liquid, it won’t just keep mixing. Next add vanilla extract and remix. Once mixed, break into 8 equal individual pieces and form a bar. Place all bars on a baking sheet that has been coated with coconut oil and bake at 350 F for 8 minutes.
1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
2 large portobello mushroom caps, gills removed
Canola or olive oil cooking spray
1/2 tsp salt
1/2 tsp freshly ground pepper
8 slices whole-wheat sandwich bread, lightly grilled or toasted
2 cups arugula, or spinach, stemmed and chopped if large
1 large tomato, sliced
Directions
Preheat grill to medium-high.
Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
Spray both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides. When cool enough to handle, slice the mushrooms.
Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Whisk all eggs in a large bowl. Chop peppers and onions to desired size. Next, saut the onions in 2 tbsp in coconut oil. After lightly sauted, pour eggs into pan and wait a second or two so it evens out. Add peppers, cheese, and turkey ham to the top and continue to cook on low, covered for 3-5 minutes. Remove from pan and enjoy!
Put the mugs in freezer to chill. In a blender, combine peaches, yogurt and honey. Cover and blend until almost smooth. Add skim milk and vanilla. Cover and blend until smooth. Pour into chilled glasses and serve.
MANGO PEACH SHAKE. Iam back with a yummy mango shake with peach.ita very easy one and yum tooo..so,here it is. Ingredients ripe mango-1 peaches-2small milk-2cups sugar-2tsps(to taste). Preparation peel and chop the mango.chop …
Peach-Berry Shake. If you’ve got some fruit left over from making Peach-Berry Muffins then why not make a shake? Super simple and really tasty! In a blender add 2 tbsp of frozen mixed berries, 1 banana, a peach and some …
Any peach cobbler fans?I saw this recipe today and thought…..I must try this as I love my desserts!! I was a little skeptical of this one, but it actually was yummy!!
6 ounces thinly sliced fully cooked deli chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled reduced fat feta cheese
Directions
For dressing: In a small mixing bowl stir together yogurt, cucumber, dill weed, and mint. Set aside. For Sandwich: Place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.
He’s a total grill master, so I’m always excited when he shares a recipe that I can actually make at home (we don’t have a BBQ). Last week, Chris bragged about some Greek chicken pitas, and I used his marinade recipe to …
I wanted something that felt like a spring recipe this weekend and this was delicious!I made a few changes to the original recipe . I omitted the poppy seeds and nuts and served mine on lettuce with the pita grilled and on the …
A few years ago my wife and I set out to improve our eating habits. At my age, healthy eating is a concern. Lucky for me my wife cooks very healthy stuff that tastes great too!
Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt s.
2 tablespoon chopped green onions (including tops)
8 – 1 ounce slices of pumpernickel bread
3/4 pound thinly sliced smoked turkey breast
1/4 cup alfalfa sprouts
4 leaves of green leaf lettuce
Directions
Combine first four ingredients and stir until smooth. Stir in red bell peppers and green onions. Spread 1 slide of each bread slice evenly with cream cheese mixture. Top 4 bread slices evenly with turkey, sprouts and lettuce. Top with remaining bread slices. Cut in half and serve with pickle spears.
1 – 6 ounce package frozen snow pea pods, thawed and drained
Directions
Heat wok or large nonstick skillet over high heat. Add oil to coat. Add garlic and sirloin which has been thinly sliced. (Partially freezing makes slicing meat across grain easy.) Stir fry for 3 to 4 minutes or until just brown.
Add salt and pepper, stirring in beef broth. Mix cornstarch, water and soy sauce. Slowly stir into broth mixture and bring to a boil and cook until thickened, about one minute. Stir in ginger, pea pods and water chestnuts. Cook over medium heat for 2 minutes until peas are crisp-tender.
Put the mugs in freezer to chill. Place milk, sherbet and limeade concentrate in blender. Blend mixture until smooth. Pour into frosted glasses; garnish with lime slices or umbrellas, if desired.
Peel and pit the avocados and add to a bowl. Chop the tomatoes into 4 equal pieces and add to bowl with diced onion. Mash it and mix it well, and throw on the lemon juice and the salt. Chill and serve!
Granola Bar Recipe
