by Karolina Blada
by Karolina Blada
Enjoy those vegan pumpkin pancakes drizzled with some agave syrup or honey and sliced bananas and almonds for a warming and hearty Fall breakfast. Ingredients: -1 mashed banana -½ cup of pumpkin puree -1 teaspoon of honey (or agave syrup for vegan version) -1/2 teaspoon of baking …
This creamy pasta is the best option for a healthy, comforting October dinner. The secret for this pasta recipe is of course the sauce! It is made from pumpkin puree and heavy creamy coconut milk. Those ingredients make the pasta very tasty and a little bit …
October is the perfect time of the year to get creative and crank up the oven with some pumpkin recipes. This pumpkin banana bread came out really delicious. I like the taste of honey and cinnamon combined with the bananas and pumpkin. It really makes a great breakfast idea in the morning.
You can always make your own pumpkin puree, by baking the pumpkin, but using this canned one is fine, as the pumpkin in the can is just steamed and pureed pumpkin. There is no added sugar or any other unnecessary ingredients. However, always read the label to make sure, it is 100% pure pumpkin.
Ingredients:
-3 medium ripe bananas
-1 cup of pumpkin puree (canned)
-2 tablespoons of melted Virgin coconut oil
-2 tablespoons of honey or agave syrup if you go for vegan version
– 1 teaspoon of cinnamon
-1 teaspoon of baking powder
-1.5 cup of whole wheat flour
Topping:
Cranberries, pumpkin seeds, cinnamon
Directions:
Servings: 9 pieces
1 serving: 140 calories
Storing: Keeping the bread in the fridge or freezing it, it is perfectly fine. Let the bread to cool down and then slice it. Place in the zip lock or foil and then freeze. You can also take it out anytime. Put it in your bag or lunchbox and it will be defrosted by lunchtime.
Pumpkin served! As for this season pumpkin soup is the must. This soup is very creamy and delicious. Roasting the pumpkin will enhance wonderful rich flavor and make the soup even more sweet. Cashew cheese is my new discovery and it work great as a …
Very quick and easy, light zucchini pancakes. Low in calories, perfect as a savory breakfast, lunch or dinner. Simple and very tasty, packed with vitamins, minerals and antioxidants. They’re great way to incorporate more vegetables into your diet. This pile of zucchini pancakes is a healthier …
Beautiful pink, creamy, soft and sweet hummus, perfect as a spread or healthy appetizer to dip your veggies in. Easy gluten-free, dairy-free, vegan recipe is available.
Very simple recipe to make. It takes a few minutes to combine all the ingredients and blend into creamy and soft consistency. Hummus can be served as a dip, spread for the bread or a side dish to any meal.
Ingredients:
– 1 medium size beet
-1 can of garbanzo beans
-3 tablespoons of Tahini Paste
-½ Lemon
-2 Tablespoons of Olive oil
-½ teaspoon of Himalayan Pink Salt
-½ teaspoon of black pepper
-2 pieces of garlic
Directions:
1.Peel and cut the medium-sized beet into smaller pieces and bake in the oven, preheated to 400F for about 50-60 minutes, until becomes soft. You can add a little bit olive oil before baking it.
2.Place garbanzo beans, tahini, lemon juice, garlic, salt and pepper.
3.Blend everything together.
4. Take the beet out of the oven, cool it down and chop into smaller pieces, add to the mixture and blend together.
Serving: ¼ cup Calories: 149 per serving
Serve with chips, veggies or use as a spread on the bread for colorful sandwiches.
Store in the well-sealed container in the fridge, for 4-5 days, no longer than a week.
Freezing hummus: You can also place the hummus into freezer for up to 3 months.
Very simple idea for a snack packed with protein. This smoothie is delicious and still you can modify by adding any other fruits as strawberries or blueberries. Ingredients: -2 medium ripe bananas -180 ml almond milk (unsweetened) -1/3 cup of Greek low-fat yoghurt -1 tea …
Delicious breakfast bars made out of old-fashioned oats and peanut butter as a base, filled with seeds and raisins, topped with dark chocolate. Easy no bake bars would work as a perfect snack during the day as well on the go treat. Ingredients: -½ cup …
To make this green pesto, I’ve used everything green that I had left in the fridge. I found some kale, fresh parsley and basil. I combine it with olive oil, fresh chopped garlic, grated parmesan cheese and spices such as oregano, basil, black pepper and Himalayan pink salt.
Ingredients:
hand full of fresh kale
hand full of fresh parsley
A few fresh leaves of basil
2 tablespoons of olive oil
3 cloves of garlic
1 teaspoon of each: oregano, black pepper and salt
½ cup of water
Blend everything in the food processor.
You can also add some nuts if you have as it is in regular pesto recipes.
Strawberries covered with some sweet and crunchy crisp. Ice cream is just the addition. Gluten free oats and oat flour make a great gluten free base for the sweet crisp. Honey and almonds are a nice combination and of course strawberries! Summer is the perfect …