Tropical Chia Pudding

This tropical chia pudding seems like a dessert (and is as pretty as one!), but it’s actually good for you! You won’t feel guilty about eating this!

Author: thefitnut.com

Prep time 5 mins

Cook time 1 hour

Total time 1 hour 5 mins

Serves: 2

Ingredients

◈4 T. Chia Seeds

◈1 cup lite canned coconut milk (or regular)

◈2 tsp. maple syrup

◈½ cup diced mango

◈Toasted coconut shreds for topping

Instructions

✖In the bottom of each glass (or air-tight container), add 2 tablespoons of chia seeds and pour ½ cup of coconut milk into each glass.

✖Stir in 1 tsp. of maple syrup into each glass.

✖Stir chia mixture well.

✖You can add more coconut milk if you don't like thick puddings.

✖Cover glasses and set in refrigerator for at least 1 hour, or overnight.

✖Once chia mixture has thickened like pudding, top glasses with diced mango and toasted coconut.

Enjoy immediately!

Pasta & Broccoli Salad with Creamy Lemon Dressing

This Pasta & Broccoli Salad with Creamy Lemon Dressing is the perfect healthy spring salad.

Author: brunchtimebaker.com

Cook time 10 mins

Total time 10 mins

Serves: 4

Ingredients

◈2 cups rotelle pasta (dry)

◈2 cups broccoli

◈¾ cup cherry tomatoes, halved

◈½ cup sliced black olives

Creamy Lemon Dressing

◈⅛ Cup light mayonnaise

◈¼ cup Greek yogurt (or sour-cream)

◈1 teaspoon milk

◈2 Teaspoons fresh lemon juice

◈1 teaspoon sugar (optional)

◈½ teaspoon garlic powder

◈Salt & pepper to taste

Instructions

►First your going to want to boil some water and cook the pasta for 5-8 minutes or until it’s nice and soft; not to soft though because it will get sticky, trust me..

►While the pasta is cooking go ahead and boil the broccoli as well but for no more than 1 minute. After you have drained the pasta and broccoli combine all of the ingredients in a bowl and pour some of that nice and creamy lemon dressing!

Creamy Lemon Dressing

►Add all the ingredients to a bowl, whisk together and season to taste.You can add or reduce the milk to make the dressing thicker or lighter to taste.

►Salad can be stored in fridge for up to 3 days with or without dressing

Turkey Zucchini Burgers with Lemon Yogurt Sauce

Turkey Zucchini Burgers with Lemon Yogurt Sauce - Super easy to make, naturally GF, and the perfect way to sneak in some veggies!

Author: theironyou.com

Makes about 10 medium size burgers (enough for 4 to 5 people)

Ingredients 

Burgers

◈1 lb / 453 gr organic ground turkey

◈1 large zucchini, grated

◈2 scallions, thinly chopped

◈1 free-range organic egg

◈2 tablespoons chopped fresh mint

◈2 tablespoons chopped fresh parsley

◈1 garlic clove, minced

◈1 teaspoon fine grain sea salt

◈½ teaspoon ground black pepper

◈½ teaspoon cayenne pepper

◈½ teaspoon ground cumin (optional)

Lemon Yogurt Sauce

◈1 container (7 oz / 198 gr) plain Greek yogurt

◈Zest of one lemon

◈Juice of one lemon

◈1 tablespoon olive oil

◈½ teaspoon fine grain sea salt

◈¼ teaspoon ground black pepper

◈Chopped scallions for garnish

Directions

✖In a small bowl combine all sauce ingredients, stir well and set aside.

✖In a large bowl combine all burger ingredients and with dampened hands shape into burgers (you can also make meatballs if feel like.)

✖Heat 1 tablespoon of olive oil in large skillet over medium-high heat and cook burgers, in batches, until golden brown, about 6 to 7 minutes per side (it really depends on the size of your burgers.)

✖Serve warm with lemon yogurt sauce on the side.

  

Nutrition facts

One burger (undressed) yields about 117 calories, 7 grams of fat, 1 gram of carbs and 13 grams of protein.

Skinny Oreo Ice-Cream

Dreams do come true with this Skinny Oreo Ice-Cream: Creamy, sweet and delicious to boot, high protein, low fat, low sugar and gluten free. This is THE BOMB!

Author: honeyandfigskitchen.com

Serves 6

Ingredients

•750 grams full fat cottage cheese

•3 tbsp. raw honey

•1 tbsp. vanilla extract

•1 tbsp. boiling water

•3 sheets gelatin

•10 DIY healthy oreos

Instructions

►Soak gelatine sheets in cold water for 10 minutes.

►Squeeze excess water and dissolve in one tbsp. boiling water.

►Blend cottage cheese, vanilla, honey and the gelatine mixture in a food processor until smooth and creamy.

►Add in crushed oreos.

►Churn according to your ice-cream maker instructions or freeze straight away (it won't be as creamy this way, so let it thaw a bit before eating for optimum texture).

Enjoy!

Notes

Full fat cottage cheese is best. Fat free doesn't taste good here, and I'm speaking from experience!

Gelatine improves the texture, but you can omit it if you follow a vegetarian diet.