health-heaven:

Ingredients

Zucchini, 1 cup, sliced
Parmesan Cheese, grated, 1 tbsp
I Can’t Believe It’s Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray


Directions

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices…

health-heaven:

2 cups lemonade
2 cups ice
1/2 pint fresh raspberries


Combine ice and lemonade in blender until ice is crushed. Add raspberries and process until smooth. Pour into glass and garnish with lemon slices if desired.

health-heaven:

Peanut Butter, Banana, and Flax Smoothies

1/2 cup 1% low-fat milk
1/2 cup vanilla fat-free yogurt
2 tablespoons ground golden flaxseed
1 tablespoon creamy peanut butter
1 teaspoon honey
1/4 teaspoon vanilla extract
1 ripe banana, sliced

Place all ingredients in a blender; process until smooth.

Calories: 229 

health-heaven:

Makes 6 muffins


Eggs, pastured (3)
Butter (2 TBS)
Coconut milk
Honey, raw honey if possible
8 ounces organic fresh or frozen blueberries (3 TBS)
Sea salt (1/4 tsp)
Vanilla, organic, additive-free (1/4 tsp)
Coconut flour (1/4 cup)
Baking powder (1/4 tsp)


1. Blend together eggs, butter,…

health-heaven:

One of my favorite recipes!

• 1 tsp / 5 ml extra virgin olive oil
• 1 onion, halved and thinly sliced
• ¼ tsp / 1.25 ml dried Herbes de Provence
• Pinch sea salt
• Pinch freshly ground black pepper
• 1 cup / 240 ml broccoli florets
• 1 egg
• 2 egg whites
• 1 cup / 240 ml low-fat milk
• 1/8…

robotheartrecipes:

Breakfast Quinoa with Blueberries
Makes 2 cups

After being rudely awakened early this morning by my cat and laying in bed for about an hour cursing my animal lover streak and my insomnia in equal parts, I decided to make the best of it and tear myself away from my cozy jersey sheets to make breakfast. Although this delicious little ditty was not originally vegan, since I do not drink dairy milk, I veganized it by using almond milk. It is totally simple and quick to make. If you enjoy quinoa in salads and as a side dish and such, give this a whirl—it makes a delicious breakfast too!

INGREDIENTS

2 cups almond milk (or other dairy milk replacement)

1 cup quinoa, rinsed

3 tablespoons light-brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup (1/2 pint) fresh blueberries, plus more for serving

INSTRUCTIONS

Step One: Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Step Two: Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Source: Martha Stewart Living, February 2010. View the recipe on MarthaStewart.com.

robotheartrecipes:

Veg Boot Camp Day Twenty-Two: Breakfast

Berries with Cashew Cream and Granola
Serves 1

I really enjoyed the flavor of this cashew cream. It was earthy, with just the right hint of sweetness from the maple syrup. This mixture made for a great breakfast. Skip the granola and it would also serve well as a dessert.

INGREDIENTS

1/4 cup raw cashews

2 tablespoons water

2 teaspoons maple syrup

1 cup fresh berries

3 tablespoons granola

INSTRUCTIONS

Step One: In a food processor, purée cashews, water, and maple syrup until smooth. Serve cashew cream over fresh berries and top with granola.

Source: Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 4,” June 2011. View the recipe on VegetarianTimes.com.