MANGO CHIA PUDDING **INGREDIENTS** • 1/2 cup chia seeds • 2 cups unsweetened almond milk or your choice of milk • honey or maple syrup to taste • 2 cups mango puree about 4-6 ripe mangoes INSTRUCTIONS 1. In a medium bowl, stir 1/2 cup chia seeds, 2 cups almond milk and honey. Let it sit for 10 minutes. 2. Go back to your mixture and break apart any clumps that may have formed with a fork. Stir again. Transfer to an airtight container and chill overnight. 3. When you're ready to serve, layer with mango puree in a serving glass. Garnish with your favorite toppings like coconut and nuts. #vegan #Vegetarian #Glutenfree #lessingredientsfood #easyfood #healthy #healthyfood #healthyforkids #EatGoodFeelGood #mango #chia #chiapudding #easyveganrecipes #healthybreakfast #easybreakfastrecipe #chiaseeds #chiapuddingbowl #sweetbreakfastideas #healthysnacks #delicioussnacks #simplerecipes #easyrecipes #vegetarianbreakfast #homemade #quarantinelife #mangochiapudding #dessertforbreakfast #ketochiapudding #veganbreakfast
Here's your guide to making granola, delicious enough to eat everyday and easy enough for even the most inexperienced cook to make.
• Start with 3 cups of oats: Rolled oats, gluten-free oats
• Add Half a cup of dried Fruit: Goji Berries, Dried Mango, Dates, Cranberries, Raisins, Blueberries
• Add One cup of nuts/ seeds: Cashews, Walnuts, Pecans, Almond, Macadamia nuts, Sunflower seeds, Pumpkin seeds, Sesame Seeds
• Add 1 tbsp of flavor: Cacao powder, Cinnamon, turmeric, Peanut. Butter, Vanilla Powder
• Add Half a cup of f fiber: Chia Seeds, Flax seeds, Golden Flax seeds, Psyllium Husk
• Add a quarter cup of oil: Coconut oil, canola oil, Butter,
olive oil
• Add 1/4 cup of sweetness: Banana Puree, Honey, Maple syrup Chocolate Syrup, Agave
• Preheat the oven to 350 degrees all the granola ingredients mix in a large bowl until well combined. Pour the mixture on a baking tray lined with parchment paper and spread flat across the tray. Bake for 15 minutes. Then pull out of the oven and gently toss the granola over then bake for another 5 to 10 minutes, until golden brown. Keep an eye on the granola towards the end to make sure it doesn’t over bake.
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#Helthygranola # granola #vegan #helthyfood #QuakerOats #Foodforlifebalance #brekfast #newfoodidea #helthyoats #quaker
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HONEY LEMON WATER BENEFITS
RECIPE:
Mix one teaspoon of raw honey and two teaspoons of lemon juice in a glass of warm water.
Drink in the morning on an empty stomach.
BENEFITS
• Cleanse the Throat Infection
• Increases body energy
• Stimulates the Digestive System
• Boost Your immune system
• Burns Calories
• Helps cleanse your Liver
• Removes Bad Breath
• Better Sight and Skin
• Clears Acne
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Green Smoothie Bowl
• INGREDIENTS
• 1/4 cup coconut milk or almond milk
• 1/2 cup coconut Greek yogurt or yogurt of choice
• 3 bananas quartered and frozen
• 1 cup mango frozen
• 2 cups spinach
• INSTRUCTIONS
• Add all ingredients to a food processor bowl or a nut butter and smoothie attachment. Process until the mixture becomes super creamy and begins to lighten in texture.
• Top with granola, fresh fruit, nuts, nut butters, coconut, or chocolate chips.
• Be sure to start with frozen bananas and mango for the best textured smoothie bowl
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#healthydieatfood
Summer special only 3 ingredient Blueberry Lemon Popsicles. you can't go outside so homemade,very yummy,and healthy. They are super easy to make. kids special.
**Ingredients**
3 cups Blueberries [fresh or frozen]
2 Tbsp Fresh Lemon Juice
1/4 cup Low-fat milk [I use coconut milk]
2/3 cup Water
2 pinch Salt
1 cup Sugar
1 tsp Vanilla extract
Instructions
Put all of the ingredients into a blender or food processor and puree.
Pour into popsicle molds, leaving 1/4 inch of space.
Place the popsicle mold in the freezer for about 1 hour, then place the lid on and push the sticks in, leaving about 1 1/4 inch sticking out.
Freeze for 4-6 hours, or overnight.
To release popsicles from the mold, gently run hot water on the bottom of the mold for a few seconds and try to pull one of the popsicles out. If it doesn’t come out with minimal effort, run under hot water for a few more seconds.
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Rice Paper Rolls
Ingredients
For the rice paper rolls:
• 6 sheets Vietnamese rice paper
• 1 avocado
• 1 cucumber
• 3 small carrots
• 1 mango
• 3 green onions, cut into rings
• 1 cup purple cabbage, cut into thin stripes
• about 6 radishes, cut into thin slices
• 1 cup fresh mint
• 2-3 cups lettuce, cut into thin stripes
• 1 - 1 1/2 cups cooked glass noodles
For the fried sesame tofu (optional):
• 7 oz block firm tofu
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
For the peanut dipping sauce:
• 1/4 cup chunky peanut butter
• 2 teaspoons soy sauce
• 1 clove of garlic, minced
• 3-4 tablespoons warm water
• 1/2 teaspoons sriracha sauce (optional)
Instructions
1. Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.
2. When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
3. First make the tofu (it's optional but really yummy): Cut the tofu into thin strips (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
4. When you soaked the rice papers, fill them with the veggies and the tofu (if using) and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
5. Then make the peanut dipping sauce: In a medium bowl, combine the peanut butter with the soy sauce, the garlic, the warm water, and the sriracha sauce.
6. Serve the rice paper rolls with the peanut dipping sauce.
Drink more water by making one of these infused water recipes that will get you pumped about hydration.
When you soak a piece of fruit in water, the nutrients seep out and into the liquid. This means you get more vitamins and minerals than if you were to just drink the plain water.
Lemon&lime
1 liter of water
1 lime sliced
1 lemon Sliced
8-9 Ice cubes
10-12 mint leaves
Orange & Blueberries
1 liter of water
1 orange sliced
200g Blueberries
8-9 Ice cubes
10-12 mint leaves
Kiwi & Strawberries
1 Liter of water
1 kiwi Sliced
6-8 Strawberries
8-9 Ice cubes
10-12 mint leaves
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How to Eat More Greens Vegetables
Leafy Greens are one of the most nutrient dense vegetables that we should be eating every day! Leafy greens are rich in vitamins A, C, E and K. While green juices are a popular way to eat more of these vegetables it’s better to eat them in their whole form so as not to lose their fiber and nutrients.
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