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Showing posts from March, 2023

Mango Honey Sorbet - Only 3 Ingredients!

  This recipe is super easy and only requires 3 ingredients! (All raw!) For those of you who love ice cream, mango honey sorbet is a great healthy, delicious substitute. (If you’re a vegan, feel free to substitute agave nectar or pure maple syrup for the honey.) For this recipe, it’s best to use an ice cream maker. If you don’t have one, and you’re serious about healthy living yet can’t imagine ever giving up ice cream altogether, then I’d definitely recommend investing in one. You can also use frozen mango chunks if you don’t have an ice cream maker. Just be sure to blend the honey and milk together before adding the frozen mango, otherwise the honey will freeze and clump together. I recommend freezing the mango yourself instead of using a store-bought bag of frozen mango chunks – it always seems to taste fresher and sweeter! Raw Mango Honey Sorbet - Only 3 Ingredients! Ingredients 2 sliced mangoes, skinned and pitted (or 2 cups frozen mango chunks) 1 cup coconut milk 2 tbsp raw honey

Zucchini Lasagna

  This veggie zucchini lasagna recipe is so good you won’t even miss the meat or the pasta! And it’s much healthier than regular lasagna because it’s pasta-free (lower carbs!), and includes fat-free ricotta cheese and part-skim mozzarella cheese. Great for vegetarians or those on a gluten-free diet. I like to add fresh diced tomatoes to my sauce, but you’re also welcome to use canned diced tomatoes. To diced your own tomatoes, just steam them in a covered pot with 1 cup hot water for about 3 minutes until skin has split and a ring has formed around the top of the tomatoes, then peel skin, slice in half, discard seeds and chop into chunks. I recommend using a mandoline slicer to slice the zucchini. It’s much easier to thinly slice than using a knife. Zucchini Lasagna Ingredients 1 cup tomato sauce 1 cup diced tomatoes 2 zucchinis 3 tbsp white onion, diced 1 cup fat-free ricotta cheese 1 cup spinach leaves 1 egg 1 cup shredded part-skim mozzarella cheese ½ tsp olive oil, for grilling Gar

Zucchini Pizza Boats

  These zucchini pizza boats are the perfect light, healthy meal, and they only require 6 ingredients to make! It’s hard sometimes to come up with recipes that don’t include heavy grains, so I love recipes like this where you can substitute a vegetable for bread or pasta.  (I also love making recipes with heirloom tomatoes this time of year… so many beautiful fall colors! ) For best results, make sure to salt the zucchini prior to roasting, and blot the excess moisture. Salt helps bring the liquid out of the zucchini so it doesn’t end up mushy after you cook it. I tend to use spinach leaves instead of basil because I prefer the taste, but you can use either. Zucchini Pizza Boats Ingredients 2 medium-sized zucchini ½ cup marinara sauce 1 cup shredded part-skim mozzarella cheese or non-dairy mozzarella 2 tbsp red onion, sliced 8 cherry tomatoes or mini heirloom tomatoes, sliced 2 tbsp basil or spinach leaves, chopped Sea salt and pepper, to taste Instructions Preheat oven to 400°F. Chop