Who wants to turn on the oven in this heat? If you're craving a sweet, cookie-like snack that's high in protein and flavor but don't want the hassle (and temperature) of an oven, then whip up these quick and easy almond butter apricot bites.
Just like these peanut butter crisp balls and these fudgey brownies, there's no baking required. All you need is a handful of ingredients and a food processor, and you're set.
At under 60 calories, each bite offers 1.2 grams of fiber and 1.3 grams of protein. This vegan treat is perfect for snacking on before a workout but is sweet enough to satisfy your dessert cravings.
Vegan Almond Butter Apricot BitesFrom Jenny Sugar, POPSUGAR Fitness
1 cup raw almonds
1 cup raisins
1/2 teaspoon cinnamon
10 dried apricots, chopped
1/2 cup unsweetened shredded coconut
- Place the almonds, raisins, and cinnamon in a food processor. Turn on until mixed thoroughly into a smooth, thick almond butter paste, about three minutes or so. Turn off the food processor.
- Add the chopped apricots and pulse for 30 seconds, and then add the coconut and pulse for another 10 seconds.
- Remove the dough and place it on a cutting board or counter that's covered in a piece of plastic wrap. Pull up the plastic on either side and begin to press it together to form one large square, keeping the layer of plastic between your hands and the dough to prevent sticking.
- Wrap up the square and place it in the freezer for 20 to 30 minutes. This will make it easier to cut.
- Using a sharp knife, cut the square into 25 smaller squares.
- Store the bites in an airtight container in the fridge.
Makes 25 bites.
- Snacks, Nuts
- 25 bites
- Cook Time
- 1 hour
- Calories per serving
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If you're a vegan who has to live without ice cream, this crave-worthy frozen dessert will make you forget all about that creamy off-limits treat. And these bites are made with only four ingredients — bananas, almond butter, applesauce, and dairy-free dark chocolate.
They're a great dessert to have waiting in your freezer for when ice cream and chocolate cravings strike because each delicious bite is under 50 calories.
As a team, we tried our hands at a lot of health and fitness items this year. While some of these goods didn't make the cut, there were more than a few products that we'll be using well into 2013. From gear to food — and everything in between — these healthy items were the ones we absolutely loved this year for keeping us healthy, happy, and fit!
Low in calories while remaining full of flavor, these pumpkin bars make a great dessert — perfect for potlucks (much easier to share with large groups than pies) and relatively guilt-free. The bit of cream cheese frosting adds a deceptive element of decadence, but a single serving only contains 71 calories and 1.7 grams of fat. These bars are high in vitamin A — and trust me, you cannot even taste the shredded carrot. With nutritional stats like that, it's OK to go back for seconds.
Pumpkin-Carrot Bars With Cream Cheese FrostingModified from SparkPeople
2 cups whole-wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute)
2 large egg whites
1 can (15 ounces) pumpkin pie filling
2/3 cup finely shredded carrot
Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
- Preheat the oven to 350°F. Spray a 15 x 10 inch jelly-roll pan with cooking spray.
- In a small bowl, whisk the flour, pumpkin spice, baking powder, and baking soda.
- In a larger bowl, use an electric mixer to beat the sugar, brown sugar, and Earth Balance until crumbly. Add the eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
- Add the flour mixture and mix until well blended. Spread onto greased pan.
- To prepare cream cheese topping, mix together the cream cheese, sugar, and milk until thoroughly blended.
- Drop teaspoons full of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
- Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan completely on wire rack before cutting into squares.
Makes 48 squares.
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What we're craving these days are satisfying and easy wraps loaded with all our favorite fillings. While extra bread can load on the calories, swapping your standard bun for a tortilla wrap or tasty greens can make a huge, healthful difference in your meal. Let's get rolling! Here are 21 tasty wrap recipes that will inspire your fit palate.
If you've been feeling sluggish and bloated, it's time for a new morning ritual. Celebrity trainer Valerie Waters always starts the morning with this prebreakfast, preworkout drink. It's a simple way to get a jump-start on your daily fiber, omega-3s, and other nutrients, and helps with elimination to keep you feeling bloat-free.
Valerie recommends it to all her clients, famous or not. "I can't tell you how many people said it made such a difference," she says. "Most people don't get enough fiber, and they especially don't get enough fiber when they are cutting carbs, and they're cutting carbs because they eat too much crap and that's where their bad foods are — carbs. When they're on my plan and I've asked them to take those out and focus on vegetables and fruit and sweet potatoes and things like that, I get them to drink this to increase their vegetable intake to bring the fiber back up. It also helps them during the detox period because it helps with elimination."
You'll just need three ingredients for this drink, and don't worry, the coconut water masks the taste of the supergreens. Read on for the debloating drink recipe.
Newsflash: delicious desserts don't need to be environmentally unfriendly, fatty, sugar laden, and calorie intensive to be delicious. There are decadent alternatives that don't involve 100 calorie crap packs full of artificial sweeteners and other indecipherable ingredients. I've put together an easy, fast, drool worthy, RAW brownie recipe that's free of dairy, eggs, gluten, and refined sugars! Who doesn't love brownies… and who thought that brownies could be… healthy?!?The raw cocoa used heavily in this recipe provides a hard hit of cancer fighting and age defying anti-oxidants, along with satisfying your chocolate craving without blowing your beach body plans to crap. Also, these brownies are chock full of protein, with the almond butter and the walnuts and almonds in the base. So indulge without the bulge, or the guilt!
- 1 cup pitted medjool dates
- 1 cup mixed raw walnuts & almonds
- 1/4 cup raw cocoa
- 2 ripe bananas
- 1/2 cup raw cocoa
- 4 tbsp raw almond butter
- 4 tbsp raw honey
1. Mix together all bottom ingredients in a food processor until well blended.
2. Spread bottom ingredients in a large glass baking pan until evenly distributed
3. Mix together top ingredients in a food processor until well blended.
4. Spread top blend over bottom layer base until evenly distributed.
5. Place in freezer for 30 minutes.
6. Cut into 16 squares, serve and enjoy!
7. Re-freeze whatever you don't eat and enjoy at a later date!
Makes approximately 12 squares
Creamy Zucchini BoatsAdapted from Cooking Light
1 cup tightly packed basil leaves
1 clove minced garlic (or half teaspoon garlic powder)
1/4 cup grated carrot
1/2 cup (4 oz.) fat-free ricotta cheese
1/8 cup shredded parmesan cheese
Juice from half a lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
- Preheat the oven to 450° F.
- Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
- With a spoon or paring knife, scoop out the seeds and compost them or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet or Silpat.
- To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, parmesan, lemon juice, salt, and pepper. Mix it thoroughly.
- Fill each boat with the creamy mixture. Bake for 30 to 40 minutes or until the zucchini is tender.
- Serve warm and enjoy.
- Appetizers, Finger Foods
- North American
- 6 2-piece servings
- Cook Time
- 1 hour
- Calories per serving
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This Spring I've been looking for healthy dinner ideas that are different, tasty, and healthy. I was delighted to find this recipe for spaghetti with summer squash and peppers. Granted, it's not the easiest to make (in terms of cutting and slicing all the veggies) but it's really filling, super tasty, and definitely worth putting your knife skills to work. Plus, I'm a pasta fanatic so I love to add new healthy pasta dishes to my repertoire. For the recipe, just read more