I have a slew of different smoothie and shake recipes, but one common player in every individual recipe is using all frozen fruits — you can either buy them that way or buy them fresh and freeze them yourself. I often make fruit salads in the summer so I usually just freeze whatever I have left over. Using all frozen fruit and no ice makes these smoothies perfectly thick; I hate a watery smoothie or shake. Yuck.
Put down the chips! These healthy snacks are a great alternative to the salty, fatty and processed foods you buy over the counter, and they are all-natural, non-processed and satisfying!
A new one pops up on the market what feels like every 10 seconds and I get why. There is a market for them. An easy snack/meal that fills you up and gives you a boost? Yes, please.
However, you have to be careful with certain bars if you are trying to stay on the healthy route. Some of them are loaded with processed sugars and ingredients, or have a exorbitantly high calorie count. And while there are some great alternatives on the market with low sugar and high nutrition — Health Warrior Chia bars are my favorite — nothing tastes as good as homemade, which is why I make my own.
I usually make these in all different flavors, but this combo is one of my favorites — everyone says they taste more like a cookie than an energy bar, hence the name — and the fact then when I make a big batch they never kick around for more than a day or two is a testament to their deliciousness. In addition: The Flax and Chia seed on top of the already energy-boosting, antioxidant-filled ingredients make these yummy little bars true powerhouses. Surge up.
This is one of those healthy recipes that feels a little unhealthier than it actually is — which is amazing, as that rarely happens. The consistently and sweetness of this makes it scarily similar to a legit chocolate shake, but its minimal, non-processed, dairy-free makeup makes it clean and healthy on top of its craving-pleasing qualities. It’s my go-to when I’m having one of those “just give me something sweet” moments — and it should be yours, too.
I always spice these up with some rosemary because I like the extra flavor it adds, but you can omit the rosemary altogether or swap it out for something else you prefer. Whatever works for you. Enjoy!
You can, however, do a veggie chip. Are they as yummy as a potato chip? While the answer to that is a matter of personal opinion, I can assume many would say, “No.” I wont lie. But one thing you can bet on is that these chips won’t make you feel shitty like some of those greasy processed ones might, which is one reason why they will always get my vote as a snack of choice. Eat up.
One thing to keep in mind when prepping your carrots is how you cut them. You want to be sure you cut them very thin and even so they crisp up. Using a mandolin, food processor or very sharp knife will work. Also, keep in mind that these will shrink a bit, so if you are looking for more of a chip-size veggie, cut your carrots on a long bias; if you cut them into coins, they will curl up and shrink, making them more like popcorn than a chip, which is how I prefer to eat them, but to each his own. Enjoy!
Based on the way it tastes, you would think there is much more to it, but its minimal ingredients make for a super tasty snack or appetizer. I have served this on a variety of different occasions, and people are always shocked when I tell them how simple — and healthy — it is.
I’ll sometimes wrap some turkey bacon around the wedge slices before cooking them or top them with crumbled bacon to give them a little something “extra.” Either way, they are fantastic. Enjoy!
I have tried making mango salsa a bunch of different ways — adding some dried fruit, lots of spice, fresh veggies, with a good tomato base, etc. — but ultimately discovered that as long as you are using nice, fresh mangos (Champagne are my favorite), the less you muck them up with a slew of add-ins, the better it tastes.
This recipe lets the mango be center stage — only adding a little spice, some citrus, red pepper and a touch of vinegar — which is the way it should be. And while I mainly use this to top off crab cakes or sweet potato chips (if you don’t have time to make the chips yourself, Food Should Taste Good makes an awesome version) it goes well with most mild fish and fresh veggies, too. Enjoy!
Avocado is usually a fail-safe add-in in most meals, but flipping the script and making it the main dish is just as delicious — and something every avocado-lover needs to try.
This dish is great for a snack or breakfast on the go. It requires very little effort to put together and minimal ingredients. It’s also super filling for a small meal and is loaded with healthy fats, fiber, protein, potassium and a slew of vitamins, including vitamin E, B and folic acid.
I usually top this with some uncured turkey bacon — Applegate Organics is my favorite — but this would work with ham or some chopped red pepper, too.
Coconut aminos is one of my all time favorite Paleo substitutes. I often eat sauteed veggies as a side or snack, and sometimes the limited seasoning options get boring. Coconut aminos takes me back to my pre-clean eating days when I would often dress my veggies with a store-bought teriyaki or soy sauce for some added flavor. Coconut aminos comes close to those flavors, only without the extra sodium and processed additives.
These sauced veggies are perfect for those lazier days when you aren’t in the cooking mood; they are super simple and take all of 5 minutes. Here, I used summer squash and zucchini, but any assortment of veggies are delicious.
It never seemed to work out for me. Until now. I finally perfected hard-boiled eggs. This way, they come out flawless every time; no soft-boiled yolks, no hard-to-peel shells, and no super-dry centers; only sheer perfection. Sigh.