thefangirlandherspawn:

kimberleyannseats:

Raw banana mango ice cream in chocolate cups

Ice cream

• 4 frozen bananas
• 1/2 cup chopped frozen mango
• 1/4 tsp ground vanilla bean

Raw Chocolate cups

• 150 gr raw cacao paste
• 4 tbsp agave nectar
• pinch of salt
• 8 balloons
• fresh cherries

In a high speed blender or food processor, blend the frozen fruit until smooth and whipped. Serve immediately. If serving in cacao cups, make them before hand.

For the cacao cups, blow up the balloons until they are about 3 inches in diameter, and tie a knot in the end to close. Blow up several small balloons until they are 4 in. in diameter, and tie a knot in the end of each to close.

Melt the cacao paste in bain-marie and mix with salt and agave nectar. Once melted, dip each balloon, in the chocolate and slowly lift and let the excess chocolate drip. Place ballon on a wax-paper lined tray with the knotted end upright. Repeat with the remaining balloons. Place in the fridge until the chocolate sets. Use the scissors to snip a small hole in the top of each balloon to slowly deflate it.

Pipe ice cream in the cups using a pastry bag and top with fresh cherries to serve!

this looks so fancy and adorable omg.

muffintop-less:

SUSHI SALAD

INGREDIENTS:

• 1 cup short-grain brown rice
• 1 tbsp wasabi paste
• 2 tbsp low-sodium soy sauce
• 2/3 cup rice wine vinegar
• 1/2 tsp raw honey
• 1 English cucumber, diced into 1/4-inch chunks
• 4 nori sheets, quartered and cut into 1/4-inch strips
• 1 large carrot, peeled and thinly sliced 
• 8 oz crab meat pieces (claw or jumbo lump)
• 1 avocado, pitted, peeled and sliced
• 4 cups baby spinach

INSTRUCTIONS:

1. In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes. 
2. In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside.
3. In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.
4. Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.

Butterbeer Latte

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 mug of milk
• 1 tsp of vanilla or vanilla extract
• a dash of cinnamon

1. Melt the butter and brown sugar together to make caramel.
2. Add milk, vanilla and cinnamon and stir to combine.
3. Bring mixture to a boil.
4. Pour into mug and enjoy!

dear-lilah:

2 liters of 7UP and 2 tubs of raspberry sherbet (so equal parts). Then, toss in some lemon, orange, & grapefruit slices to make it pretty.. but they make it taste even better!

healthier-habits:

Turkey Sweet Potato Hash

Servings: 6
Time: 45 minutes

Ingredients:

• Sweet Potatoes (1/2 inch slices) - 2 Medium
• Apple (1/2 inch slices) - 1 Medium
• Source Cream (Low-fat) - 1/2 Cup
• Lemon Juice - 1 tsp
• Canola Oil - 1 tbsp
• Onion (Chopped) - 1 Medium
• Skinless Chicken or Turkey (Diced) - 3 Cups
• Thyme - 1 tbsp (fresh) or 1 tsp (dried)
• Salt - 1 tsp
• Pepper - To taste

Guide:

1. Add sliced sweet potatoes to salted water and bring to boil in a saucepan. Reduce heat to medium and cook for 3 minutes.
2. Add apple slices and cook for another 3 minutes or until tender, drain.
3. Take one cup of drained mixture and mash in a large bowl.
4. Add source cream and lemon juice and mix together.
5. Add remainder of mixture and gently mix, set aside to cool.
6. Heat oil in pan over a medium-high heat.
7. Add onion and cook until softened around 2-3 minutes.
8. Add diced chicken/turkey, thyme, salt and pepper.
9. Cook until heated through around 2 minutes.
10. Add sweet potato mixture to pan and mix with chicken/turkey.
11. Flatten out the mixture and press down with a spatula, then cook until bottom is browned around 3 minutes.
12. Flip the hash over and brown the other side for another 3 minutes, then serve immediately.

Nutritional Information (per serving):

• 214 Calories
• 23g Protein
• 14g Carbohydrates
• 7g Fat
• 2g Fiber

This recipe is part of the 1600 calorie 7 Day Weight Loss Diet at HealthierHabits.net

dara-lynn:

from http://veggiedivaskitchen.wordpress.com

Creamy Vegan Avocado Salad Dressing

Ingredients:
1/2 Haas avocado
2 tbsp cilantro, packed
1/4 tsp minced garlic
1/4 tsp chili powder
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 cup unsweetened soymilk, like Silk
Juice of 1 lime slice

Make:
Place all ingredients into a food processor or blender, and process until mixture is creamy. Serve immediately over a salad, on a taco, burrito, or whatever. It’s delish!

dragon620026:

S’more Brownies
original recipe from allrecipes

• 1 (21.5 ounce) package brownie mix
• 6 graham crackers
• 2 cups miniature marshmallows
• 8 (1.5 ounce) milk chocolate bars, coarsely chopped
•  
• Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased foil-lined 9x13 inch pan.
•  
• In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside.
•  
• Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s’more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares. Enjoy!

Deep-Dish Chocolate Chip Cookie for One

 Ingredients (1 serving):

• 1 Tbsp unsalted butter, at room temperature
• 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
• 1/2 Tbsp packed light brown sugar
• 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
• tiny splash pure vanilla extract
• 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
• 1/8 tsp baking soda
• tiny pinch salt
• heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

daintymarigold:

**PIZZA BALLS!

• 3 cans Pillsbury Buttermilk Biscuits (10 per can),
• 56 pepperoni slices,
• block of Colby cheese,
• 1 beaten egg,
• Parmesan,
• Italian seasoning,
• Garlic powder,
• 1 jar pizza sauce

1. Cut the block of cheese into 28 squares.
2. Flatten a biscuit out and stack pepperoni and cheese on top.
3. Gather up the edges of the biscuit.
4. Line up the rolls in a greased 9x13 in. pan.
5. Brush with beaten egg.
6. Sprinkle with parmesan, Italian seasoning and garlic powder.
7. Bake at 425°F for 18-20 minutes.
8. **Use the pizza sauce for dipping :)

brittanykeala:

prettygirlfood:

Macaroni & Cheese Pizza

Ingredients

1 12” Boboli® Original Pizza Crust
1 tbsp. extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
5 slices bacon
8 oz. elbow macaroni
4 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. Monterey Jack cheese
1/2 c. Mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
1/4 c. cream cheese

Directions

Preheat oven to 350° F.
Bake time: 15 – 20 minutes

In a small skillet, sauté the onion, garlic, and olive oil over medium heat until soft. Meanwhile, in a medium skillet, fry the bacon until crisp, then drain the fat. Crumble bacon and add to onion mixture. Remove from heat and set aside.

Bring a large pot of water to a boil, add macaroni and cook to a little less than al dente. Drain and set aside.

Preheat oven to 350°F. To make the cheese sauce, melt butter in a saucepan over medium heat. Slowly mix in flour and cook 6 to 8 minutes, stirring constantly. Slowly whisk in milk and cook over medium to medium-high heat until mixture thickens.

Add 1 cup Jack cheese, 1/2 cup Mozzarella cheese, 1/3 cup Cheddar cheese and cream cheese. After cheese is melted and thoroughly combined, add in bacon and onion mixture and cooked pasta. Pour mixture into a 9×13-inch baking dish.

Top mixture with remaining 2/3 cup Cheddar cheese.

Bake 15 to 20 minutes. Remove from oven and let macaroni and cheese set up at least 30 minutes before transferring to pizza crust.

When macaroni and cheese is ready, brush prepared pizza crusts with a small amount of olive oil. Spoon the macaroni and cheese across the crust, topping with extra cheddar cheese. Bake at 350°F for 15-20 minutes or until crust is completely done and cheese is melted.

Alternate Methods

For a faster alternative, prepare store-bought macaroni and cheese by following instructions on box. Sauté olive oil, onion, and garlic over medium heat until soft. Meanwhile, in a medium skillet, fry bacon until crisp, then drain the fat and let cool. Crumble bacon and then mix onion, garlic, and bacon into macaroni and cheese. Evenly spread over Boboli® pizza crust and place in oven for 8 – 10 minutes, or until crust is golden.

I need this now. No bacon though.