Recipe: 3 Medjool dates/4 dried apricots/2 Tbsp. unsweetened applesauce/2 tbsp. maple syrup/1 tsp. vanilla extract/1 cup rolled oats/¼ cup coconut flour/¼ tsp. ground cinnamon/⅛ tsp. ground cardamon/⅛ tsp. ground ginger/⅛ tsp. ground nutmeg/1 cup shredded carrots/unsweetened shredded coconut, for garnish.
Into the bowl of a food processor or high-speed blender, add dates, apricots, applesauce, maple syrup, and vanilla extract, processing until dates and apricots have broken down into smaller pieces and ingredients are well combined. Add oats, coconut flour, spices, and shredded carrot, continuing to process until ingredients are well combined and the mixture sticks together easily. Add generous amount of shredded coconut to a shallow bowl. Using a heaping tablespoon, roll dough between your hands before rolling it in the coconut to coat. Set aside on a plate and repeat with remaining dough. Store balls in an airtight container in the fridge for best results, or freeze for longer periods of time.
Recipe: 1 lb. fresh cherry tomatoes, cut in half /4 cloves garlic, minced /4 tbsp. extra virgin olive oil /4 sprigs fresh basil /1 cup baby arugula / sea salt and fresh ground black pepper to taste /1 lb. pasta of your choice.
Bring a pot of water to a boil. While the water comes to a boil, saute garlic in olive oil until golden. Add tomatoes, basil and arugula, and let simmer for about 2 minutes. Add salt to the boiling water. Boil pasta until al dente and drain, and quickly add the fresh tomato and arugula sauce. Toss well
Swap calorie and carb heavy pasta with light and delicious spaghetti squash. It forks into long strands that you eat just like noodles, but contains just 40 calories per cup, thanks to the vegetable’s low starch and high water content.
Toss a giant mound of squash strands with your favorite low-cal sauce, like marinara. You can save up to 500 calories per meal every time you make this slimming noodle swap, which means you get to enjoy “pasta” as often as you like and still lose weight. To cook: Cut it in half (lengthwise) or quarters. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F.
Avocados are an absolute treat, but it can be tricky finding ways to use them up once they reach that narrow window of ripeness. Don’t you just hate how the sliced half that you store in the fridge turns brown and dry so quickly after slicing in half? Here are ways to keep your avocado fresh and green even after storing: Seal-able Bag: Place the avocado inside a seal-able bag and suck or squeeze out the air from the bag before sealing it. This method prevents the air from coming in contact with the avocado flesh. Olive Oil: Brush the exposed part of the avocado with olive oil before placing it in an airtight container. The olive oil serves as a ‘barrier’ between the air and the flesh, preventing the discoloration of the avocado. Lemon or lime juice: Slice a lemon in half and squeeze the juice on the avocado flesh, then place it in an airtight container in the refrigerator. The acid found in the lemon juice is known to inhibit oxidation. Onion chunks: Slice an onion into big chunks and put it in a container. Place the avocado on top of the chunks, then cover the container and store it in the fridge. You may also put some more chunks on top of the avocado to achieve better results. This method is the best one so far, and it has been proven by many avocado lovers out there. None of these solutions is everlasting. Eventually the exposed flesh will brown after a period of time, but these methods will help lengthen the time you can store your sliced avocado without worrying about excessive browning. Wait! Instead of storing your avocados in the fridge and waiting for them to turn brown, why not try to whip up these easy dishes?
Avocado-banana milk shake: Blend diced avocados and bananas with honey, milk, and crushed ice for a refreshing and creamy milkshake after a long, tiring day.