Frozen Chocolate Banana Pops
Makes about 18 pops
Ingredients
Toothpicks
3 firm-ripe bananas, cut into 2 inch pieces
6 ounces (1 cup) semisweet chocolate chips
1 Tablespoon sprinkles, coconut, nuts, or any desired topping
Directions
Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment lined baking sheet. Freeze until firm, about 2 hours.
In a medium microwave-safe bowl, heat chocolate chips in 10 second increments, stirring between each until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with desired topping. Chocolate should set quickly, but if necessary, freeze or refrigerate pops to harden coating before serving.
Store in the refrigerator up to 1 day.
Savory Oatmeal with Scallions and Fried Egg
.75 cups old fashioned oats
1.25 cups water
dash of salt
.25 cups soy milk
1 scallion, chopped
1.5 tsp soy sauce
1 fried egg*
- Bring water to boil with dash of salt. Add oats and reduce to medium heat. Simmer 3 minutes.
- Reduce heat to medium-low and add soy milk, stirring for another 1 minute.
- Add soy sauce and most of chopped scallions, reserving some for garnishing on top. Stir another 30 seconds.
- Pour oatmeal into a bowl, add fried egg* and remaining scallions on top. Enjoy!
*You can fry your egg while cooking the oatmeal.
Homemade stock paste
Makes the equivalent of 40 stock cubes
Ingredients
200g celery
2 large carrots
1 onion- quartered
1 courgette- cut into chunks
1 garlic clove
50g fresh mushrooms
1 bay leaf
5g each of basil, sage, rosemary
20g parsley
30g dry white wine
1tbs olive oil
150g sea salt or unrefined rock salt
Method
In a food processor place all veg and chop until quite fine. Place the chopped veg in a large pan then add the herbs, wine, oil and salt. Simmer for 20 minutes. Remove the bay leaf (if you can find it, don’t worry if not) and blend either in the pan using a hand blender, or pour into a blender, to achieve ensure a fine smooth paste.
The paste can be store in the fridge for up to 6 months.
To use, dilute each teaspoon with 300-400g water or milk substitute.
Breakfast Smoothies! (for those who don’t like eating in the morning like me)
1 banana
1 cup of ice
2 handfuls of frozen berries
1 cup of oats.
2 cups of skim milk.
These are great because it’s like you’re having oats with banana and berries for breakfast but in drink form.
Recipe “Mango Avocado Smoothie”
Ingredients
3/4 cup Kevita sparkling coconut beverage
1-2 medium handfuls large spinach leaves (or 2 large handfuls baby spinach)
1 medium handful red leaf lettuce
1 Tbsp chia seeds
1 tsp raw maca powder (can be omitted, add it for an energy boost)
1/2 red apple
1/2 ripe avocado
1/2 fresh mango
4-5 frozen whole strawberries
2 cubes frozen wheat grass juice
2 ice cubesHow to do
Add ingredients to your blender in the order listed.
3 Ingredient Easy Peasy Mac and Cheesy (I’m corny I know)
- 1/2 Cup Whole Wheat Elbow Macaroni
- 1 Laughing Cow Cheese Wedge (Your flavor choice)
- 2 Handfuls of Frozen Peas (Or any other frozen veggie you like)
The only real “cooking” is boiling the macaroni, the rest is just assembly pretty much. Put the peas in the pasta water with the macaroni towards the end of cooking (Save some water in case you want to thin out your sauce). After you drain the pasta and peas return to cooking pot and add wedge. I cut it up a little to make it go faster. Mix until fully melted. Season to taste (lots of pepper for me :)). Eat!
270 Cals | 11g Protein | 11g Iron | 6g Fiber | 4g Fat
mac & cheese is my downfall, seriously whenever it’s around I have an almost impossible time controlling myself. I will be picking these items up at the grocery store on sunday, can’t wait to try it!
Reblogged before. Reblogging again. Omnom.
3 Ingredient Easy Peasy Mac and Cheesy (I’m corny I know)
- 1/2 Cup Whole Wheat Elbow Macaroni
- 1 Laughing Cow Cheese Wedge (Your flavor choice)
- 2 Handfuls of Frozen Peas (Or any other frozen veggie you like)
The only real “cooking” is boiling the macaroni, the rest is just assembly pretty much. Put the peas in the pasta water with the macaroni towards the end of cooking (Save some water in case you want to thin out your sauce). After you drain the pasta and peas return to cooking pot and add wedge. I cut it up a little to make it go faster. Mix until fully melted. Season to taste (lots of pepper for me :)). Eat!
270 Cals | 11g Protein | 11g Iron | 6g Fiber | 4g Fat
mac & cheese is my downfall, seriously whenever it’s around I have an almost impossible time controlling myself. I will be picking these items up at the grocery store on sunday, can’t wait to try it!
healthy dew-drop smoothies
“Banana Bread” Protein Shake
- 1 Scoop vanilla protein powder (can also use banana!)
- 1 Cup skim/nonfat milk
- 1/2 Medium banana
- 1/4 Cup old-fashioned oatmeal (cooked)
Blend and enjoy! =)
6:41 PM
Chicken burgers are fantastic by themselves… But what would happen if you took it to the next level by adding pesto and mozzarella?
TOTAL AWESOMENESS… That’s what!
Easy to make and perfect for a balanced mid-week meal, this burger is much better than any takeaway!
Get the recipe at http://sortedfood.com/chickenburger
Remember that we’re now doing a recipe every day of the week on http://sortedfood.com
pizza dough $0.37 recipe / $0.09 serving
Of course for a healthier version add in whole wheat flour instead of white :)
My Chocolate Lovers Protein Shake!
- 1 Scoop chocolate protein powder
- 1 Cup unsweetened chocolate almond milk
- 1 TB unsweetened baking cocoa
- 1 TB ground flaxseed
- 5-10 ice cubes (depends on the consistency you want!)
Blend and enjoy! =)
Detox Smoothie
- 1 1/4 cups (310 ml) pineapple juice
- juice from 1/4 a lemon
- handful fresh spinach leaves
- 1/4 tsp fresh grated ginger
This super detox smoothie is great for alkalizing your system. It is refreshing and packed with vitamins, minerals, fiber, and enzymes.
recipe and directions here
