Healthy Recipes || Coconut Milk Popsicles

{Image from "This Rawsome Vegan Life"}

All you need are coconut milk, a natural sweetener (e.g., cane sugar, agave, date paste, or bananas), frozen fruit of your choice, and an herb (optional).  

For the full recipe, visit This Rawsome Vegan Life.

Healthy Recipes || Simple Two-Ingredient Ice Cream

Two-Ingredient Ice Cream with a blueberry on top.

I first came across this recipe while on one of my favorite blogs: The Natural Selection.  I just had to try the ice cream since all that was required was a frozen banana, a little almond butter, and a few minutes of puree-ing in the blender.  And guess what?  It is so delicious!  It kind of tastes like a banana split - amazing!

This is my new "non-guilty" pleasure, and I say non-guilty because there is no sugar added.  There are also no ingredients-you-cannot-pronounce.  It's just a banana and almond butter (preferably natural).  How's that for healthy!?!

So, without further ado, here is the recipe (snatched from The Natural Selection) in a nutshell.  Feel free to modify it to your liking:

Ingredients:
1 banana
1 tbsp of almond butter
Note: I used natural peanut butter in place of almond butter, which worked just fine

Instructions:
1. Peel and chop the banana into quarters and freeze for at least 1 hour.
2. Blend on pulse with the almond butter.
3. Keep going until its whipped to a smooth consistency.
4. Pour into a bowl and enjoy or refreeze for later.

Optional: add berries, cocoa powder, honey, or anything else "delish and nutrish" (Cassidy's words)

Before puree-ing.

*smile*

Do you have any healthy dessert recipes you'd like to share?

Light Pasta Dishes for Summer

"Pasta shouldn’t be reserved for the winter months. If you’re craving the carbs but not the calories this summer, these lighter pasta dishes will hit the spot."

For the full article and recipes: 6 Light Pasta Dishes for Summer.

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http://www.facebook.com/healthyhairandbody.

How to Barbecue Healthier

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Here is an excerpt from an article geared towards healthier barbecuing:

"The key is to cut down on the greasy ribs and switch to lean cuts, which have a higher protein-to-fat ratio. Try flank steak. With only 176 calories per 4-ounce serving, flank is one of the leanest cuts at the meat counter, and it offers an impressive 24 grams of protein. "

To read the FULL article: Page 1, Page 2, Page 3.


For a previous post on summer eating: Summer Time Meals

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Summer Time Meals

By Stephanie of Infinite Life Fitness

Summer is quickly approaching!

This is the PERFECT time to kick start your fitness routines and start trying to incorporate healthy meals into your menu to help you achieve your health and fitness goals!

Some people think that eating healthy means you have to eat boring…dry…bland food. Well that is not true at all! Today I am sharing with you several food options that should add some flavor to your meals so your healthy meals can be fun and tasty!

Beer-Battered Tilapia with Mango Salsa

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INGREDIENTS
3 tablespoons whole-wheat flour
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8-1/4 teaspoon cayenne pepper
1/2 cup beer
1 pound tilapia fillets, (about 3), cut in half lengthwise
4 teaspoons canola oil, divided
Mango Salsa, (recipe follows)

DIRECTIONS
1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
2. Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.

NUTRITION FACTS
Calories 242, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 48 mg, Sodium 234 mg, Carbohydrate 22 g, Fiber 2 g, Protein 23 g, Potassium 468 mg. Daily Values: Vitamin C 35%, Calcium 13%.

Strawberry, Melon & Avocado Salad

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INGREDIENTS
1/4 cup honey
2 tablespoons sherry vinegar, or red-wine vinegar
2 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
1 1/2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted (see Tip)

DIRECTIONS
1. Whisk honey, vinegar, mint, pepper and salt in a small bowl.
2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day.

NUTRITION FACTS
Calories 202, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Sodium 90 mg, Carbohydrate 24 g, Fiber 7 g, Protein 3 g, Potassium 503 mg. Daily Values: Vitamin A 60%, Vitamin C 100%.

Parmesan Orzo with Smoked Salmon

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INGREDIENTS
2 14 ounce can low-sodium chicken broth
1 1/2 cups whole-wheat orzo
2 tablespoons olive oil
1 cup thinly sliced leeks (white part only)
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup shredded Parmesan
1/3 cup reduced-fat sour cream
8 ounces smoked salmon, coarsely chopped
2 tablespoons chopped parsley
1/4 teaspoon black pepper

DIRECTIONS
1. In a medium saucepan, bring broth to a boil over high heat. Add orzo and return to a boil, stirring once. Reduce heat to low and simmer until al dente, about 8 minutes. Drain orzo over a bowl, reserving 1 cup broth. Return orzo to saucepan and stir in 1 tablespoon oil.
2. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add leeks and saute until softened, about 1 minute. Add reserved broth and asparagus and cook, stirring, until crisp-tender, about 2 minutes. Remove skillet from heat. Stir in cooked orzo, 1/4 cup Parmesan, sourcream, salmon, parsley and pepper. Sprinkle with remaining 1/4 cup Parmesan.

Hope that these are some great options for you! REMEMBER…you can always substitute or leave ingredients out that you do not like! The key to creating tasteful healthy meals are to make it how YOU like it!

Also, please feel free to stop by my personal health and fitness blog at infinitelifefitness.com!