Raspberry-Mango Sorbet
Ingredients:
1 ½ lbs frozen mango (abt 6 cups)
1 ½ cups frozen raspberries
½ cup coconut milk
Instructions:
In food processor, combine mango, raspberries and coconut milk. Let sit for 5 min. to thaw slightly, then pulse until smooth, about 6 min, stopping once a min. to scrape down sides and stir.
Transfer to a 4 ½ by 8 ½” loaf pan. Cover and freeze until firm, at least 2 hrs & up to 14 days.
Nutty Oat Bars
Ingredients:
1 cup rolled oats
¾ cup whole-wheat flour
1 tsp ground cinnamon
¼ tsp salt
½ cup pure maple syrup
1/3 cup unsweetened applesauce
¼ cup safflower, grapeseed or coconut oil
1 large egg, lightly beaten
3/4 cup chopped dried cranberries
½ cup finely chopped walnuts
½ cup finely chopped almonds
½ cup unsalted sunflower seeds
Cooking spray
*You can make this gluten free by using gluten free rolled oats & flour. If there are nut allergies, substitute as needed.
Instructions:
Preheat oven to 350
In a medium bowl, whisk together the oats, flour, cinnamon & salt.
In a large bowl, whisk together maple syrup, applesauce, oil & egg until well combined.
Stir in the oat mixture until combined. Stir in the dried cranberries and nuts.
Coat an 8” square baking pan w/ cooking spray. Spread the mixture into the pan and bake about 30 min (or till a toothpick inserted in the center comes out clean). Allow to cool completely, then cut into bars.
Lentil Salad
Ingredients:
1 Tbs Dijon mustard
2 Tbs any wine or sherry vinegar
4 Tbs olive oil
1 tsp salt, plus more to taste
Black pepper to taste
4 cups cooked or canned lentils, drained
3 large ripe tomatoes, chopped
1 large cucumber, peeled, seeded & chopped
1 cup chopped carrots
1 cup chopped celery
½ cup chopped red onion (optional)
¼ cup chopped fresh parsley or dill
Instructions:
Mix mustard, vinegar, oil, salt & pepper in a large bowl w/ 2 Tbs. water – whisk until well combined.
Add remaining ingredients to the bowl & toss until coated w/ dressing.
Season to taste.
Pumpkin Muffins
* Can be made Gluten Free
Prep Time: 10 min
Cook Time: 20 min
Calories: 205 kcal
Servings: 9 servings
Ingredients:
Dry Ingredients
-
1 1/4 cup all-purpose flour
-
3/4 cup light brown sugar
-
2 tsp baking powder double acting
-
1 1/2 tsp pumpkin pie spice
-
1/2 tsp cinnamon
-
1/4 tsp nutmeg
-
1/4 tsp salt
Wet Ingredients
-
1 cup pumpkin puree
-
2 eggs
-
1/4 cup butter softened at room temperature (1/2 stick)
-
1/4 cup half and half
Instructions:
-
Preheat oven to 400ºF. Grease a muffin pan and set aside.
-
Combine dry ingredients in a mixing bowl (flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt).
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In a separate bowl beat eggs, then add to dry ingredients.
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Add cream, butter and pumpkin puree to dry ingredients. Stir all ingredients together (or use an electric beater or stand mixer) until well combined.
-
Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller).
-
Bake for 20-25 minutes, or until muffins are golden brown and slightly firm to the touch.
Blueberry Avocado Smoothie
Ingredients:
-
1/2 Avocado, ripe pitted and peeled
-
1 Banana, ripe
-
1 cup blueberries, frozen
-
1 handful spinach
-
1/2 cup Almond milk
Maple-Roasted Brussel Sprouts
Servings: 6 to 8 servings
Ingredients:
-
2 pounds brussel sprouts
-
1/4 cup balsamic vinegar
-
1/4 cup olive oil
-
2 tablespoons maple syrup
-
1 teaspoon salt
-
1/2 teaspoon pepper
Instructions:
-
Preheat the oven to 400°F. Trim the ends of the brussel sprouts, and remove any bruised outer leaves. Cut in half lengthwise.
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Place on a baking sheet, and mix well with balsamic vinegar, olive oil, maple syrup, salt and pepper.
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Spread out into a single layer, and roast for 30 to 35 minutes, stirring once or twice, until soft and caramelized.
**All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on livebreathefitness.com should only be used as a general guideline.