This time of year it’s very difficult to stay on track with clean eating when everyone around you is bringing in cupcakes to the office or offering you cookies.
I great way to get in a ton of vitamins and nutrients in through a smoothie or juice.
I made this concoction after work today and it tasted amazing. Another benefit of drinking a green smoothie is it will help combat the colds going around now, and let’s face it who wants to be sick for Christmas!
-1 1/2 cups chopped kale
-1 frozen banana (peeled and chopped)
-1 1/2 cup coconut milk
-2 carrots (peeled and chopped)
-Thumb size amount of peeled ginger
-A few ice cubes
Combine all ingredients in a blender until smooth.
This is also a holiday favorite of mine. The good ol’fashion Hello Dolly Square.
It’s easy to make and is guarantee to be a favorite among your guests.
1/2 cup unsalted butter (melted)
2 cups crushed graham crackers (crumbs)
1 cup shredded coconut
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 cup butterscotch chips
1 can sweetened condensed milk
Lightly butter the bottom of a 9 x 13″ baking dish. Set aside. Pre-heat oven to 350 F.
Pour graham cracker crumbs into a large bowl. Melt butter on medium heat and add to crumbs. Stir to combine until they begin to stick together then pour into prepared pan and flatten with spoon or fingers.
Pour the can of condensed milk all over the crumbs.
Sprinkle coconut, chocolate chips, butterscotch chips, and pecans and press firmly with a fork. Bake bars in the oven for about 30 minutes, or until caramelized.
Cool and cut into bars.
Healthy dessert alert!
So healthy you can eat it for breakfast, and you can make it in advance – which means more time for you!
I know you are all going to enjoy this clean eating creation.
Toppings are optional you can really add whatever you want to customize your taste buds that day.
1 can of coconut milk
1/2 cup chia seeds
2 tablespoons of cocoa nibs (optional)
2 tablespoons shredded coconut (optional)
2 tablespoons goji berries (optional)
Put coconut milk, banana and dates in a blender and blend until well combined.
Distribute mixture amongst 5 mini bowls and distribute evenly the chia seeds and stir together. Refrigerate overnight.
When ready to serve, distribute evenly the above-noted toppings over the 5 bowls.
Let me know what you end up putting on top of your chia pudding.
Recently I went apple picking at Orchalaw Farms . I picked some great tasting Cortland and Macintosh apples.
The goal is to use the apples and make some dessert for Thanksgiving. After some thought, I figured since I’m going to be eating lots of turkey, why not have a healthier dessert to follow the heavy meal. I decided to make one of the recipes created by Joy McCarthy of Joyous Health
The crust is made up of walnuts, dates and coconut flakes. I mixed these ingredients in a food processor and distributed them in five mini tart pans (or alternatively use one large tart pan).
Then I layered the maple cream over the tart crusts. The cream is made up of cashews, maple syrup, and coconut milk. I blended it in my Vitamix blender, but one can also achieve the same creaminess in a food processor. Once the maple cream is ready, layer over the crust and set aside in the fridge.
On a large frying pan, melt coconut oil and sauté thinly sliced apples until soft.
Sprinkle and coat cinnamon over the warm apples and drizzle the maple syrup.
Arrange over the maple cream tarts.
Serve warm or place in fridge until ready to serve.
Everyone will be sure to love this dessert!