Healthy Recipes
Food doesn’t have to be tasteless to be healthy. Browse through the list below to find healthy recipes from St. Elizabeth Physicians Weight Management Center that are full of flavor but not calories.
Drinks & Smoothies
Pumpkin Spice Latte
Pumpkin Spice Latte Recipe
Ingredients
- 1/2 cup strong coffee
- 1 cup non-fat milk
- 2 tablespoons canned pumpkin
- 1/2 teaspoon pumpkin spice
- 1 teaspoon vanilla
- Pinch of cinnamon
- Pinch of nutmeg
Instructions
- Place all ingredients in a blender and blend well until combined.
- Pour in a glass and place in the microwave for one minute.
Berry Banana Smoothie
Berry Banana Smoothie Recipe
Ingredients
- 1/2 cup frozen berries, such as blueberries and strawberries
- 1/2 medium banana, frozen if possible
- 1/2 cup low-fat plain Greek yogurt
- 1/2 cup milk or unsweetened almond milk
- 1-2 teaspoons honey
Instructions
- Add all ingredients to a blender and pulse until smooth. Serve immediately.
Berry Banana Smoothie
Blueberry Banana Smoothie Recipe
Ingredients
- 1 fresh or frozen banana
- 1 cup skim milk or unsweetened almond milk
- 1/2 cup plain or vanilla Greek yogurt
- 1/2 cup frozen blueberries
- 1 tablespoon ground flaxseed or chia seeds
- 3-4 ice cubes, optional
Instructions
- Blend all ingredients until smooth and creamy.
Cocoa Mocha Smoothie
Cocoa Mocha Smoothie Recipe
Ingredients
- 1/2 cup coffee, chilled or room temperature
- 1/4 – 1/2 cup almond or soy milk
- 1/2 banana, fresh or frozen
- 1 handful of spinach or kale
- 1 tablespoon cocoa powder
- 1/2 tablespoon honey or maple syrup
- 1/2 tablespoon ground flaxseed or chia seeds
- Splash of vanilla extract
Instructions
- Blend all ingredients until smooth and creamy.
Savory Smoothie Bowl
Savory Smoothie Bowl Recipe
Ingredients
- 1 cup fresh or frozen blueberries
- 1/2 cup black beans
- 1/4 cup oats
- 1/4 cup salsa or fire roasted tomatoes
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 tablespoon nutritional yeast, optional
- Couple dashes of hot sauce depending on the amount of heat desired
Instructions
- Blend all ingredients until smooth and creamy.
Berry Banana Smoothie
Strawberry Banana Smoothie Recipe
Ingredients
- 1/2 cup unsweetened almond or skim milk
- 1/2 cup low-fat plain Greek yogurt
- 1/2 banana, fresh or frozen
- 1/2 cup strawberries, fresh or frozen
- 1-2 teaspoons maple syrup or honey
- 3-4 ice cubes, optional
Instructions
- Blend all ingredients until smooth and creamy.
Sweet Green Smoothie
Sweet Green Smoothie Recipe
Ingredients
- 1 cup skim milk or unsweetened almond milk
- 1 fresh or frozen banana
- 1 cup spinach or kale
- 1 tablespoon almond butter or peanut butter
- 1/2 teaspoon cinnamon
- 1 teaspoon maple syrup or honey
- 3-4 ice cubes, optional
Instructions
- Blend all ingredients until smooth and creamy.
Side Dishes & Salads
Broccoli Cranberry Salad
Broccoli Cranberry Salad Recipe
Ingredients
- 1 lb fresh broccoli
- 1 cup crumbled bacon
- 1 cup chopped red onion
- 1/2 cup dried reduced sugar cranberries
- 1/2 cup sliced almonds
- 1 cup nonfat plain Greek yogurt
- 1/4 cup honey
- 2 teaspoons apple cider vinegar
- 1 cup shredded carrots
- 1/2 cup shredded cheese
Instructions
Dressing
- Whisk together the yogurt, honey and apple cider vinegar in a small bowl.
Salad
- Cut broccoli into bite sized pieces.
- Mix the broccoli, bacon, onion, cranberries, almonds, carrots and cheese in a large bowl.
- Pour the dressing over the salad and mix.
Apple Pomegranate Almond Salad
Apple Pomegranate Almond Salad Recipe
Ingredients
- 1 package coleslaw blend
- 2 apples, sliced into matchsticks
- 3/4 cup sliced almonds
- 3/4 cup pomegranate
- 3/4 nonfat Greek yogurt
- 1/4 cup raw honey
- 1 tablespoon lemon juice
Instructions
- In a large bowl, toss together all ingredients and serve.
Rainbow Bowls
Rainbow Bowls Recipe
Ingredients
- 1 yellow pepper, thinly sliced
- 1 large carrot, spiralized
- 1 cup grape tomatoes, halved
- 3 cups curly kale, cut into ribbons
- 2 cups thinly sliced purple cabbage
- 1/2 cup cilantro, chopped
- 1/2 cup chives, chopped
- 1/2 cup edamame, shelled and cooked
- 3 tablespoons sunflower seeds
- 8 ounces cooked brown rice noodles
- 1/4 cup fresh lime juice (for massaging kale)
Tamari-Ginger Dressing
- 1/4 cup peanut or almond butter
- 1/4 teaspoon pepper
- 1/4 cup fresh lime juice
- 1 ½ tablespoons tamari
- 1 teaspoon honey
- 2 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1/2 cup almond milk
- 1 teaspoon sriracha (optional)
Instructions
- Combine kale with 1/4 cup fresh lime juice and massage until tender and slightly wilted, about two minutes. Cut into thin ribbons.
- In a small bowl, combine the nut butter, lime juice, tamari, ginger, garlic and honey. Add sriracha if desired. Whisk until smooth. Add the almond milk and whisk to combine. Chill until ready to use. Re-stir before adding to salad.
- In a large bowl, combine the pepper, cucumber, carrot, tomatoes, kale, cabbage, cilantro, chives, edamame, sunflower seeds and brown rice noodles. Add dressing and toss.
Leftover Turkey Salad
Leftover Turkey Salad Recipe
Ingredients
- 2 cups brown rice (not instant) or quinoa, cooked and chilled
- 3 cups diced leftover turkey, chopped
- 1/2 cup green onions, sliced
- 1 cup celery, diced
- 1/2 head red cabbage, finely chopped
- 1/2 cup pecans or nuts of choice, finely chopped
- 1/4 cup parsley or cilantro, finely chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh-squeezed lime or lemon juice
- 1 tablespoon agave or honey
- 1/2 tablespoon finely grated fresh ginger
- 1/2 teaspoon sesame oil
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper or dash of hot sauce
Instructions
- At least 2 hours before you want to serve salad, cook brown rice and cool in refrigerator.
- Put dressing ingredients in small jar or container with a tight-fitting lid. Shake well to combine. Set aside.
- Combine turkey, green onion, celery, red cabbage, pecans, and parsley or cilantro in large mixing bowl. Add brown rice and gently stir to combine ingredients.
- Pour over about 3/4 of the dressing and mix until salad is well coated with dressing. (Save extra for serving.)
- Serve immediately. The salad will keep in the refrigerator for a few hours or overnight.
Summer Salsa
Summer Salsa Recipe
Ingredients
- 28 oz can of whole tomatoes
- 1/4 cup chopped onion
- 1-2 chopped jalapeño peppers
- 2 chopped garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 cup chopped cilantro
- Juice of 1/2 a lime
- 1/2 can drained black beans
- 1 cup chopped tomato
- Instructions
Summer Salsa
- Blend together can of whole tomatoes, onion, jalapeño peppers, garlic cloves, cumin, salt, sugar, cilantro and lime juice.
- Pour into a large mixing bowl and add in black beans and chopped tomato.
- Stir everything together, serve and enjoy!
Sweet Potato Nachos
Sweet Potato Nachos Recipe
Ingredients
- 3 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 1⁄2 teaspoons paprika
- 1/2 cup black beans, rinsed and drained
- 1/4 cup green pepper, chopped
- 1/3 cup reduced-fat, shredded cheddar cheese
- 1 small tomato, chopped
- 1-2 jalapenos, sliced (optional)
- 1-2 green onions, chopped
- 1/2 avocado, chopped
Instructions
- Preheat oven to 425 degrees. Line baking pans with foil or use nonstick cooking spray.
- In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pans. Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
- Remove the pan from the oven and sprinkle beans, green pepper and cheese over the sweet potatoes. Return to over until cheese melts, about 2 minutes. Sprinkle with tomato, jalapeño, green onions and avocado. Enjoy!
Zucchini Noodle Salad
Zucchini Noodle Salad Recipe
Ingredients
- 2 tablespoons of olive oil
- Juice of one lime
- 3 tablespoons of white wine vinegar
- 1 tablespoon of honey
- 1 teaspoon of pepper
- Pinch of salt
- 2 zucchinis, spiralized or chopped
- 25 to 30 grape tomatoes, halved
- 3/4 cup of red cabbage, chopped
- 1/4 cup of fresh basil leaves – chopped
- 2 ears of fresh corn (or 1 can)
- 1 cup of broccoli, chopped
Instructions
- In a bowl, combine olive oil, lime juice, white wine vinegar, honey, salt and pepper and whisk until combined.
- In the same bowl, add zucchini, grape tomatoes, red cabbage, basil, corn and broccoli.
- Stir until vinaigrette is incorporated evenly throughout the salad.
Roasted Veggie Pasta Salad
Roasted Veggie Pasta Salad
Ingredients
- 2 cups cooked penne pasta (or your favorite shape), drained and rinsed
- 1 medium zucchini sliced about 1/4-inch thick
- 1 medium yellow summer squash, sliced about 1/4-inch thick
- 1 medium red, green or orange bell pepper, cut in 1-inch squares
- 1 small eggplant sliced in 1/4-inch slices (optional)
- 1 red onion, sliced (optional)
- 10-15 cherry tomatoes, cut in half
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup fresh basil, chopped
- Lemon Poppy Dressing
Lemon Poppy Dressing
- 2/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (optional)
Instructions
- Preheat oven to 350.
- Spread the veggies in a single layer on a large baking sheet lined with foil or parchment.
- Drizzle with olive oil.
- Roast for about 30 minutes or until the vegetables begin to brown.
- Toss the roasted vegetables and pasta to combine.
- Add the dressing and toss to coat.
- Sprinkle on the basil.
- Serve either at room temperature or chilled.
- Store leftover salad in the refrigerator.
Main Dishes
Avocado Egg Salad
Avocado Egg Salad Recipe
Ingredients
- 2 medium avocados
- 6 hard-boiled eggs
- 2 tabelspoons mayonnaise
- 1/2 teaspoon paprika
- 1 tablespoon dill
- 1 tablespoon fresh lemon juice
- Pinch of salt and pepper
Instructions
- In a bowl, add sliced avocados and three yolks and six whites of the hard-boiled eggs. Mash until well combined.
- Add the remaining ingredients and stir until well combined.
- Serve on whole-grain or pita bread.
Asian Chicken and Rice
Asian Chicken and Rice Recipe
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- Salt and pepper
- Crushed red pepper, optional and to taste
Sauce
- 1/3 cup packed light brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon fresh ginger, peeled and chopped or 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For Serving
- Brown rice, couscous or orzo, cooked according to package directions.
- Steamed vegetables, such as cauliflower, broccoli, sugar snap peas, red pepper or your favorite blend.
Instructions
- Cook rice, couscous or orzo and set aside.
- Steam vegetables, set aside.
- Season chicken with salt, pepper and crushed red pepper, if using.
- Sauté chicken in large nonstick skillet.
- Combine sauce ingredients and whisk until smooth.
- Add sauce to chicken; cook stirring constantly, until sauce thickens.
- Serve with rice and steamed vegetables.
Avocado Wraps
Avocado Wraps Recipe
Ingredients
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons finely chopped canned chipotle peppers in adobo sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups red cabbage, thinly sliced
- 1 medium carrot, grated
- 1 medium cucumber, cut into matchsticks
- 1/3 cup bean sprouts
- 1/4 cup cilantro, chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 avocado
- 2 tablespoons chopped red onion
- 4 10-inch whole-wheat tortillas
Instructions
- Whisk lemon juice, olive oil, chipotle peppers, salt and pepper in a medium bowl. Add cabbage, carrot, cucumber and cilantro; toss to combine.
- In another medium bowl, mash beans and avocado with a fork. Stir in onion.
- To assemble the wraps, spread ½ cup of the bean-avocado mixture onto a tortilla and top with about 2/3 cup of the vegetable mixture. Add bean sprouts. Roll up and repeat with remaining ingredients.
- Cut the wraps in half and serve. For on-the-go eating, wrap foil around the tortilla and peel back as you go.
Stuffed Butternut Squash
Stuffed Butternut Squash Recipe
Ingredients
- 1 butternut squash
- Salt
- Pepper
- Olive oil
- 1 small zucchini, cubed
- 1 tomato, diced
- 1 red pepper, chopped
- 2/3 cup quinoa
- 5-10 pitted black olives, chopped (optional)
- 1 1/4 cup water
- 3 oz feta, cubed or crumbled
- 1/2 tablespoon dried oregano
- Parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Arrange the two halves of the butternut squash on a baking tray. Sprinkle with salt and pepper and drizzle with a little olive oil. Bake for 35-40 minutes.
- Sauté the zucchini and red pepper in a small amount of olive oil on medium heat.
- Add the tomato, olives, quinoa, oregano, black olives (if using) and water. Add salt to taste. Cook for about 10-15 minutes until the water has evaporated and the quinoa is cooked. Turn off the heat and add the feta cubes.
- When cooled, scoop out most of the squash, leaving a border and some on the bottom. Mix the scooped squash with the veggies or save for another use. Spoon the veggie quinoa mix evenly between the two halves.
Sprinkle grated Parmesan cheese on top and return to oven for 30 minutes.
One-Pan Chicken Bucatini
One-Pan Chicken Bucatini Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/2 lbs. boneless, skinless chicken breasts, cut in 1-inch cubes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 15-oz cans diced tomatoes with basil, garlic and oregano
- 1/2 can of artichoke hearts, chopped
- 2 cups water
- 16 oz whole-wheat Bucatini or fettucine pasta
- 4 ounces Parmesan or reduced-fat feta cheese, divided
- Fresh parsley or basil, finely chopped
Instructions
- In a large pot with a lid, heat the olive oil and saute the chicken for 8-10 minutes, or until cooked through. Add salt and pepper (to taste).
- Add the diced tomatoes, artichoke hearts and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
- Remove the lid, stir, then add half of the cheese. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with remaining cheese and fresh parsley or basil.
Heart-Healthy Italian Orzo Soup
Heart-Healthy Italian Orzo Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and diced
- 1 cup celery, diced
- 4 cloves garlic, peeled and minced
- 1 cup carrots, diced
- 5 cups low-sodium vegetable or chicken stock
- 1 (14 oz.) can diced tomatoes
- 1 1/2 cups (about 8 ounces) wheat orzo or pasta
- 1 (15 oz.) can white beans (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 4 cups loosely-packed kale or spinach
- Salt and pepper
Instructions
- In a large stockpot heat oil over medium heat.
- Add onion, celery and garlic and sauté for 3 minutes, until soft.
- Add carrots and sauté for an additional 3 minutes.
- Add vegetable stock, tomatoes, orzo or pasta and herbs. Stir to combine.
- Bring soup to a simmer and cook for 10 minutes, stirring occasionally, until the pasta is cooked as desired.
- Stir in the spinach and cook for 2 minutes or until it is wilted.
- Season to taste with salt and black pepper.
Beef, Bean & Pumpkin Chili
Autumn, Beef, Bean & Pumpkin Chili Recipe
Ingredients
- 1 lb. very lean ground beef*
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2-4 tablespoons chili powder, to taste
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 cups fresh pumpkin, seeded and cubed
- 1 can black beans
- 1 can fire-roasted diced tomatoes
- 1 can low-sodium beef broth*
- 3/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup fresh cilantro, chopped
Optional toppings:
- Fresh jalapenos, sliced
- Low-fat sour cream as a topping
- Green or yellow onions, chopped
Instructions
- In a large pot, cook the beef, onion and garlic until the beef is well done. Drain.
- Stir in the rest of the ingredients, except the cilantro. Note: If substituting soy crumbles, add them here.
- Bring to a boil; reduce heat to low and simmer 20 to 25 minutes or until the pumpkin is tender. Stir in cilantro.
- Serve with desired toppings.
* Make this vegetarian by substituting soy crumbles for the beef and vegetable stock for the beef stock.
Chicken Salad Lettuce Wrap
Chicken Salad Lettuce Wrap
Ingredients
- 1 ripe avocado, peeled and pitted
- 1 small tomato, chopped
- 2 tablespoons plain yogurt
- 1 tablespoon Dijon or yellow mustard
- 1 tablespoon fresh lime juice
- 2 tablespoons minced fresh cilantro or parsley
- 2 tablespoons minced red onion
- 1/4 cup red or green pepper, chopped
- 1/2 teaspoon garlic powder
- 2 cups cooked chicken, cubed
- Salt and pepper to taste
- 8–10 butter lettuce leaves, 4 romaine leaves, 2 cups mixed greens, or whole wheat wraps
Instructions
- In a medium bowl, mash avocado with yogurt, mustard and lime juice.
- Stir in cilantro, onion, garlic powder and chicken cubes until just combined.
- Season chicken salad with salt and pepper to taste.
- Fill lettuce leaves with chicken salad and serve immediately. Alternatively, serve atop a bed of mixed greens or in a wrap. Enjoy!
Zucchini, Squash & Lemon Pasta
Zucchini, Squash & Lemon Pasta Recipe
Ingredients
- 8 ounces bow tie pasta
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 medium zucchini, sliced into half rounds
- 1 medium yellow squash, sliced into half rounds
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons finely chopped fresh rosemary
- 2 tablespoons grated Parmigiano-Reggiano, plus extra for serving (optional)
- 1/4 cup crumbled feta cheese (optional)
- Zest of 1/2 lemon
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- Crushed red pepper to taste (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain the pasta in a colander. Transfer the cooked pasta to a medium bowl and drizzle with 1 teaspoon of the olive oil.
- In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the zucchini and squash and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic and rosemary and stir to combine. Continue to cook until the garlic is fragrant, about 2 minutes.
- Add the pasta to the zucchini-squash mixture. Stir to combine and cook until the pasta is heated through. Remove from heat and stir in the Parmigiano-Reggiano (if using), feta, lemon zest, black pepper and salt. Sprinkle with additional Parmigiano-Reggiano or feta if desired and serve hot.
Snacks
No-bake Craisin Coconut Bites
No-bake Craisin Coconut Bites Recipe
Ingredients
- 1 cup oats
- 1/3 cup dried reduced sugar craisins
- 1/2 cup almond butter (warmed)
- 1/4 cup honey
- 1/3 cup ground flaxseed
- 1/3 cup finely shredded unsweetened coconut
Instructions
- In a large bowl, combine all the ingredients.
- Roll into 1″-1.5″ balls and refrigerate.
No-bake Energy Bites
No-bake Energy Bites Recipe
Ingredients
- 1/2 cup peanut or almond butter
- 1/4 cup light tasting oil, such as coconut oil
- 1/4 cup honey
- 11⁄2 cups whole rolled oats (chopped lightly in food processor)
- 11⁄4 cups crispy rice cereal
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/4 cup chia seeds
- 2 tablespoons hemp seeds (optional)
- 1/4 cup flax seed (ground)
- 1/4 cup mini chocolate chips
Instructions
- Stir together peanut butter, oil and honey in a small mixing bowl until smooth.
- Combine dry ingredients in a large bowl.
- Pour peanut butter mixture over dry ingredients and mix until evenly combined.
- Chill for 20 minutes to make mixture easier to handle.
- Form mixture into desired size and number of balls.
- Place in container and chill for 30 minutes.
- Enjoy! Energy balls can be stored in refrigerator for up to 2 weeks.
Keto Veggie Sushi
Keto Veggie Sushi Recipe
Ingredients
- 1 package of seaweed wrappers
- 1 cup chopped cauliflower
- 1/2 of an avocado
- 1 oz cream cheese
- 1 cucumber
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- soy sauce (low sodium)
Instructions
- Chop the cauliflower into pieces and blend in a food processor.
- In a pan, heat the olive oil and add the cauliflower. Cook for 5-7 minutes until the rice is slightly brown.
- Slice the avocado, cucumber and cream cheese.
- Spread the cauliflower rice over the seaweed wrapper, leaving room at both ends.
- Place the desired amount of avocado, cucumber, carrots and cream cheese on one end.
- Slowly roll up the ingredients and slice into pieces with a sharp knife.
Breads
Pumpkin Yogurt Bread
Pumpkin Yogurt Bread Recipe
Ingredients
- 1 1/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2eggs
- 1/2 cup canned pumpkin
- 1/4 cup plain Greek yogurt
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips OR chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees F, and lightly grease a 9 x 5 loaf pan.
- In a small bowl, whisk the flour, spices, baking soda and salt together.
- In a large mixing bowl, lightly beat the eggs; stir in the pumpkin, yogurt, sugar, vanilla until smooth.
- Slowly spoon the flour mix into the pumpkin mixture and gently stir until just combined. Fold in the chocolate chips (or nuts) if using.
- Pour the batter into the prepared loaf pan.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Remove the bread from the oven and cool in the pan about 10 minutes; cool completely on cooling rack.
Desserts
Summer Sherbet
Summer Sherbet Recipe
Ingredients
- 3 cups frozen cherries
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon raw honey
Instructions
- Add all ingredients into a blender.
- Blend until well combined.
- Pour the mixture into a freezer safe container.
- Freeze for two hours.
Frozen Yogurt Bark
Frozen Yogurt Bark Recipe
Ingredients
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons maple syrup
- 2 tablespoons unsalted almonds, chopped
- 1/2 cup peach, chopped
- 1/4 cup strawberries, chopped
- 1/4 cup blackberries
- 1/2 cup blueberries
- 1/2 cup shredded unsweetened coconut, optional
Instructions
- In a medium bowl, add Greek yogurt and maple syrup. Mix to combine.
- Line a 9-inch by 13-inch baking dish with parchment paper. Use a spatula or knife to spread the Greek yogurt as thin as possible over the entire bottom of the dish.
- Add the chopped nuts over the top of the yogurt. If desired, add shredded coconut. Using your fingers, press them lightly into the yogurt.
- Add fruit, arranging so that pieces are not overlapping. Press fruit lightly into the yogurt.
- Cover with plastic wrap and place in the freezer overnight.
- To serve, loosen the edges of the parchment paper from the baking dish; then lift out and place onto a cutting board. Use your hands to break bark into pieces. If needed, bang the bark on the cutting board to break.
- Serve immediately. Wrap leftover bark in parchment paper and seal in a zip-close bag in the freezer for up to one month.
Frozen Yogurt Cupcakes
Frozen Yogurt Cupcakes Recipe
Ingredients
- 1½ cups of oats
- 1/4 cup of peanut butter
- 6 tablespoons of honey, divided
- 2 cups of plain Greek yogurt, divided
- 1/2 cup of strawberries, chopped
- 1/4 cup of raspberries, smashed
- 1/4 cup of blueberries, smashed
- Berries for garnish
Instructions
- In a bowl, combine oats, peanut butter, and 2 tablespoons of honey. Stir until evenly incorporated.
- In a muffin tin, add muffin liners and press the oat mixture into the bottom of all 12 cups.
- For the strawberry filling, add 1 cup of Greek yogurt, 2 tablespoons of honey, and chopped strawberries in a separate bowl. Stir until combined.
- For the berry filling, add 1 cup of Greek yogurt, 2 tablespoons of honey, and smashed raspberries and blueberries in a separate bowl. Stir until combined.
- Evenly distribute the Greek yogurt mixtures to the muffin cups (there should be six of each flavor).
- Garnish with berries and freeze for two hours.
One-Ingredient Banana Ice Cream
One-Ingredient Banana Ice Cream Recipe
Ingredients
- 1 bunch of bananas
Instructions
- Chop one bunch of bananas.
- Freeze for two hours.
- Blend and serve right away.
Mint Chocolate No-bake Energy Balls
Mint Chocolate No-bake Energy Balls Recipe
Ingredients
- 3/4 cup raw almonds or cashews
- 8 pitted dates, cut in half
- 1/4 cup cocoa powder
- 2 tablespoons hemp seeds
- 1/4 cup coconut flakes, optional
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 tablespoon coconut oil
- 1/4 cup mini dark chocolate chips
- 1/2 cup peppermint, crushed
Instructions
- Process almonds and dates in food processor.
- Add the cocoa powder, hemp seeds, coconut flakes, vanilla extract, peppermint extract and coconut oil. Blend for several minutes until starting to combine. Add water as needed to blend.
- Add the chocolate chips and pulse quickly, just to combine.
- Scoop the dough with a spoon and roll into balls.
- Then press or roll into the crushed peppermint.
- Chill in fridge for 30 minutes.
