Strawberry protein smoothie bowl

Beautiful, healthy and delicious! I had this this recipes this past week. Totally forgot to take photo’s. But it was soooooo good!

 Strawberry protein smoothie bowl

Get a bounty of protein and deliciousness with this vegan and gluten-free smoothie bowl! Strawberry protein smoothie bowl Ingredients 1 cup frozen strawberries 1 scoop vanilla vegan protein powder …

Recipe source: art of being fabulous

Chestnut soup with Brie and Thyme

What a wonderful soup for the season!

A creamy chestnut soup with brie and thyme that will warm your soul. It’s full of fiber, nutrients, and antioxidants. It’s gluten free and vegan friendly!

You can find the recipe @Nutrizonia

 Chestnut soup with Brie and Thyme

Warm Brussels Sprouts and Pear Salad

This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes. Step by step photos.

Recipe Here: Warm Brussels Sprouts and Pear Salad

Roasted Butternut Squash Protein Smoothie

I love her recipes!!

Butternut squash and pumpkin are autumn and Thanksgiving classics. What better way to add some comfort to your day than a delicious roasted butternut squash protein smoothie? Have it for breakfast …

Recipe Can Be Found Here: Roasted Butternut Squash Protein Smoothie

Vitality Bowls

Stef Neal from Food Fix Up shares her recipe for these vibrant vitality bowls. Not only do they look incredible, they taste amazing too!

Source: Vitality Bowls

Slow Cooker Loaded “Baked” Sweet Potatoes

 

Cooking sweet potatoes in the slow cooker makes them extra moist and sweet! Top with black beans, corn, avocado, spices, and smoky cashew cream for an easy and healthy meatless meal. Yewguyz. I’m doing like a fusion of a toe tap and a jump squat right now (I just wrote squart, that should be a word) over the fact that you can make sweet potatoes in the slow cooker. And it’s not just that you can… Read More » Slow Cooker Loaded “Baked” Sweet Potatoes

It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!

Do you know your trigger foods?  I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating.  They trigger your binge reflex, or something.  Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible.  They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]

Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

Easy Cranberry and Asian Pear Tart

 

Easy cranberry and Asian pear tart flavored with vanilla and tea spice. Nutritionally rich sweet and light Asian pears are perfect for many recipes.

Recipe Can Be Found Here: Natural Fitness Diet

Cranberry Smoothie Bowl

This breakfast cranberry smoothie bowl is packed full of cranberries, mixed berries, bananas, almond milk and topped with coconut, chia seeds and nuts.

Recipe Can Be Found Here: Nutmeg Nanny

National Eat A Cranberry Day

Bowl of cranberries surrounded by cranberries on wooden table, elevated view

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Cranberry Antioxidant Punch

Makes approximately six drinks

2 cups fresh cranberries

6 to 8 pears, medium size

1 cup quince simple syrup — make ahead, recipe below

Feed cranberries and whole pears into a juice machine. Double strain the juice through a fine mesh strainer to remove the cranberry seeds. In a pitcher, mix the pear and cranberry juice with the quince simple syrup.  To serve, pour over ice and garnish with fresh cranberries.

Recipe By: Gina Chersevani

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Cranberry Relish

Ingredients
3 cups (12 oz bag) cranberries
2 apples, cored
1 orange
¼ of orange peel
½ cup coconut sugar, brown sugar or other equivalent sweetener

Instructions
Combine first 4 ingredients into food processor and chop. Mix in sugar. Let stand in refrigerator for several hours. Makes 7 servings

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Nut Roast

Ingredients
3 oz dried cranberries
3/4 cup hot water
8 oz cashews, toasted and chopped fine
6 oz breadcrumbs
2 tsp fresh rosemary, finely chopped
1/4 tsp ground black pepper
3 tbsp olive oil
1 large onions, finely chopped
1 large carrot, finely shredded
2 cloves garlic, crushed
2 small mild or hot red chilies, finely chopped
3 oz flour
A little under 1 cup vegetable stock or broth

Instructions
Preheat the oven to 375 degrees. Grease and line a 2lb loaf pan. Put the cranberries into a cup and add the hot water, set aside to soak. Mix the breadcrumbs, nuts and rosemary in a bowl and set aside. Heat the oil in a large non stick pan or pot. Add the onions, carrot and saute for several minutes until tender. Add the crushed garlic and chopped chilies and continue to saute for a couple more minutes until the garlic releases it’s aroma.
Take off the heat and stir in the flour. Then pour the hot stock into the pan and stir well to form a sticky paste. Strain the cranberries and stir them into the bowl containing the cashew and breadcrumb mixture. Then tip the cashew, breadcrumb and cranberry mixture into the pan. Mix well so that everything is thoroughly combined. Pack the mixture into the prepared loaf tin. Smooth down the top with the back of a water dipped metal spoon.
Bake for around forty-five minutes to one hour, or until firm and an inserted knife comes out clean. NOTE: Once baked, let loaf sit in the pan for about half an hour before serving so it will firm up.

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