Soothing comfort is what I think of when I have this smoothie. For us T1Ders this smoothie is a little more on the sugary side of drinks. However, I love this smoothie for after a long workout where I need those extra carbs and sugars to get my numbers back up. The protein in it helps restore and rebuild all the those sore muscles that you have just finished working out. The potassium from the banana helps enhance your muscles’ strength, metabolism, electrolyte functions, and water balance. And the flax seeds give you fiber and tons of Omega-3s that you need.
I got this recipe is from Further Food, here is their recipe:
- Throw all ingredients into a blender and blend until smooth.
- Ready to enjoy!
Per serving: 18g sugar
Have you ever wanted to eat a whole tub of cookie dough and not get sick from it?! I’m pretty sure that is everyone’s dream. I think one of the hardest things in life is resisting from eating all of it! Well, I got somethin’ here that will make you ever-s0-happy. I found this recipe from Further Food (original recipe here), that created these irresistible cookie dough bites. What I loved about this recipe is that they are made with simple ingredients, low carb, low sugar, and contain only natural sweeteners. They instantly help solve that sweet tooth craving feeling with little bite sized cookies that make it perfect for portion control.
Here is Further Food‘s recipe:
- 1 cup gluten free oats
- 5 medjool dates
- 2 teaspoons vanilla
- 3 tablespoons almond butter (I used Justin’s almond butter)
- Pinch of sea salt
- Handful or more of dark chocolate chips (can use dairy free chips, sugar free chips from Lily’s chips)
- 1/2 tablespoon warm water (or more to make it more doughy)
- Optional: For sweeter dough (I think it is sweet enough with the chocolate chips), add 1 tablespoon sweetener of choice (coconut sugar or maple syrup)
- In a food processor pulse the gluten free oats until flour consistency.
- Add the medjool dates and pulse until well combined.
- Add the following ingredients: vanilla, almond butter, and sea salt. Pulse until the mixture reaches dough consistency. If the mix is not sticking together, add 1/2 tablespoon of water.
- You can add the chocolate chips to the food processor and give it a quick pulse or mix them in by hand.
- Roll the dough into small balls. Store in an air tight container in the fridge or freezer
Per Serving: Calories: 96; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 21mg; Potassium: 71mg; Carbohydrate: 15g; Fiber: 2g; Sugar: 9g; Protein: 2g
Lately I have personally vowed to not eat beef anymore for my own moral reasons in that I love cows and feel guilty eating them. I never really loved beef burgers anyways so it wasn’t that hard of a change for me anyways. I have been looking for an alternative healthy sort of patty that I could eat, besides your typical veggie burger, and I found this Vegan Broccoli Fritter recipe from Further Food that I fell in love with.
I made these for the first time and loved how easy it was to cook. I took my first bite and was SO surprised with how much flavor they had for being vegan! So naturally, these fritters have how become one of my favorite things to make. Whether you are vegan or not, you will still love these fritters as much as I do.
Here is Further Food’s recipe:
- Egg replacer (1 tablespoon flaxseeds and 3 tablespoons water)
- 1 head broccoli
- 2/3 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- Olive oil (for cooking)
- Prepare your egg replacer and set aside.
- Steam the broccoli for a few minutes until fork-tender. Mash up broccoli with fork.
- In a large bowl, combine the broccoli pieces with all the other ingredients and mix well until the mixture feels like it will hold together.
- Make around 6 patties.
- Heat about an inch of oil in a skillet over medium-high heat. Place fritters in the skillet (don’t crowd the pan; only cook about 3 fritters at a time), reduce heat to low and cook fritters on each side for about 2/3 minutes until golden brown.
- Drain on a paper towel-lined plate. Serve hot!
Per Serving: Calories: 216; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 412mg; Potassium: 432mg; Carbohydrate: 15g; Fiber: 5g; Sugar: 3g; Protein: 6g
One thing that I am absolutely obsessed with are ZOODLES! First of all, the word itself is fun to say, “ZOOOOODLEEEEE!” Secondly, they are so easy to make and they help cure my pasta cravings without the overwhelming amount of carbs.
What are “zoodles” you say? They are zucchinis turned into noodles to replace your normal carb-loaded noodle pasta.
I always recommend for people to invest in a Spiralizer for their kitchen because it is such a helpful tool that you can use for so many things. You can simply turn any vegetable or fruit instantly into a noodle or french fry.
I got this yummy lemony spinach pesto recipe from Further Food. I just had to make it because I love pesto and never thought of putting it on my zoodles. I was also super excited to be able to use my homegrown herbs for the pesto which made it taste even better for me! Here is their original recipe:
For the pesto:
- 2 cups tightly packed spinach
- ½ cup fresh basil leaves
- ½ cup raw pine nuts/walnuts/macadamia nuts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- Pinch of ground black pepper
For the veggie noodles:
- 2 zucchinis (depending on how much you want)
- 3 carrots (depending on how much you want)
- Optional: Few extra nuts/fresh tomatoes/basil or spinach leaves (for the toppings)
- Use a spiralizer and make noodles with the vegetables (if you don’t have one just use a peeler and slice strips, it would work just as well!)
- Simply blend all of the pesto ingredients together in a food processor until creamy and mixed, scraping down the sides when necessary. Spoon over noodles and add any toppings.
- Mix together and enjoy!
- With leftover pesto, spoon into a jar and add a little extra olive oil to the top layer to keep it fresh and then refrigerate.
Per Serving: Calories: 232; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 82mg; Potassium: 240mg; Carbohydrate: 9g; Fiber: 3g; Sugar: 3g; Protein: 4g
Having that chocolate craving? How about indulging in some chocolate pudding that is actually good for you! Made with 7 simple ingredients and superfoods to make you feel your best. Containing low sugar and low carb, of course.
Lets talk about the benefits! Avocados are loaded with tons of potassium (more than bananas), fiber, contains heart-heathy monounsaturated fatty acids, and can lower cholesterol and triglyceride levels. Cacao (the raw superfood where chocolate comes from) is a rich natural antioxidant compound that can reduce heart disease, help burn fat, boost immunity, give you lots of energy, improve your memory, lowers insulin resistance, and make you in a better mood. Not to be confused with cocoa, which is raw cacao that has been roasted at high temperatures reducing the enzyme content and lowering the overall nutritional value.
Use ingredients as needed, if you want to make more or less, just add or lessen the amounts that you need. That is what is so great about this recipe, is that just like a smoothie, you can add or not add as much ingredients as you like to make it how you want to taste and the amount desired.
- 1 ripe avocado
- 3 tablespoons cacao powder
- 1/2 cup unsweetened almond milk (coconut milk, whatever milk preferred)
- 2 tablespoons honey (agave nectar, maple syrup, any sweetener that you prefer, stevia, etc.)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of sea salt
- Cacao nibs (*optional for toppings)
- Place all ingredients (except for the cacao nibs- save for the toppings) into a blender and blend until well combined and creamy.
- Pour into a bowl, top with your favorite toppings. Cacao nibs, coconut flakes, cut up fruit, and crushed almonds all taste great on top!
1 serving, 13g carbs