Raw Almond Butter Fudge Pudding

From Detoxinista

Ingredients

2 Tablespoons raw almond butter
2 Tablespoons almond milk
1 teaspoon cocoa powder
1/4 teaspoon vanilla
pinch of salt
liquid stevia, to taste (I used about 5 drops)
1 teaspoon coconut oil (optional, but it helps it thicken up!)

Directions:

Combine all of the ingredients in a small bowl, and stir by hand until smooth and creamy. Adjust the liquid stevia, to taste, then place the bowl in the freezer for 15 minutes to set. It will thicken up when cold!

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HG’s Rockin’ Tuna Noodle Casse-bowl

From Hungry Girl

Ingredients

1 packet of tuna  (7 oz.) packed in water
1 10.75 oz. can 98% Fat Free Campbell’s Cream of Mushroom Soup
1 wedge The Laughing Cow Light cheese, Original Swiss
1/2 cup frozen peas
3 tbsp. reduced-fat parmesan cheese
salt, pepper, garlic powder and *cayenne pepper to taste

Directions:
Preheat oven to 375 degrees.  Rinse and drain noodles well. Cut noodles (so they’re not completely unwieldy).  Microwave noodles for one minute and pat dry. Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary. Mix cheese wedge thoroughly into noodles.  Add tuna and peas and stir well. Put noodle/cheese mixture into a casserole dish. Add your can of soup and one tbsp. of parmesan and mix well. Season to taste. Top with remaining two tbsp. of parmesan and bake in your preheated 375-degree oven for 20-25 minutes. Enjoy. Serves 4.
*Use cayenne only if you like foods with a spicy kick!
Nutritional Information:
Fat: 5g
Carbs: 14g
Fiber: 4g
Protein: 17g
Calories: 167
WW Points+: 4

 

Breakfast Cookie Dough in a Bowl

From Chocolate-Covered Katie

Ingredients

  • 1 cup flake cereal (bran flakes, cornflakes, spelt flakes, etc.) (35g)
  • 1/3 cup Mori-Nu tofu, or yogurt of choice (80g)
  • 3/4 cup milk of choice (180g)
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp salt
  • sweetener of choice (such as stevia, sugar, or even maple syrup)
  • handful of chocolate chips
  • optional:1 tbsp peanut butter, or 2 tsp coconut or veg oil (or sub another nut butter for the peanut)

Directions

Blend together all ingredients, except chips. Stir in chips. The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick. Good cold or hot.

Nutritional Information

Fat: 3.7g
Carbs: 30.3g
Fiber: 6.8g
Protein: 9.6g
Calories: 169
WW Points+: 5

Strawberry-Banana Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup liquid (water and/or milk of choice)
1 ripe or overripe banana
1/2 tsp vanilla extract
1/8 tsp cinnamon
pinch of salt
fresh strawberries
 
Directions
  1. Bring 1 cup liquid (I use an equal mixture of almond milk and water) to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
  2. Mash up the banana and add to the oatmeal. Stir.  (You could also mash half and slice the other half as a topping, if your banana isn’t too ripe!)
  3. Once more of the liquid has dissolved, add 1/2 tsp vanilla extract, a tiny pinch of salt, and 1/8 tsp of cinnamon. Stir.
  4. If you’d like to add any additional ingredients (coconut oil, raisins, sunflower seeds), do so now.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with 4-6 diced strawberries and serve with another splash of your milk of choice and any additional toppings (shredded coconut, nuts, etc.).

Sugar-free Vegan Fudge

From Chocolate-Covered Katie

Ingredients

    • 4 tablespoons melted coconut butter (or homemade coconut butter)
    • 1/2 a large, very-ripe banana (80g)
    • 1/8 to 1/4 tsp cinnamon
    • scant 1/16th tsp salt
    • You can add sweetener, if desired

Mix the ingredients in a food processor. Then smooth it into a container. (Plastic containers work well, because you can pop the fudge right out.) Fridge for a few hours or stick in freezer

 

Elvis’s Oatmeal

From The Oatmeal Artist

Ingredients

1/2 cup regular rolled oats
1 cup liquid (water and/or milk of choice)
1 very ripe banana
1/4 tsp vanilla extract
1/8 tsp cinnamon
1 or 2 tbsp peanut butter
pinch of salt
honey
Directions
  1. Bring 1 cup liquid (I use an equal mixture of almond milk and water) to a boil, add 1/2 cup regular rolled oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now.)
  2. Mash up HALF the banana and add to the oatmeal. Stir.
  3. Once more of the liquid has dissolved, add 1/4 tsp vanilla extract, a tiny pinch of salt, and 1/8 tsp cinnamon. Stir.
  4. Slice the remaining half of the banana into the oatmeal and swirl in the peanut butter (you can either stir it in completely or allow it to be in “clumps” like I do). If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and drizzle generously with honey. You could also top with nuts…or bacon.

Raw Thin Mint Brownies

From Chocolate-Covered Katie

Ingredients

  • 1 cup walnuts (120g)
  • 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.)
  • 1 tsp vanilla extract
  • 5 tablespoons cocoa powder
  • A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
  • Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
  • Optional: tiny dash of salt (I always add this and recommend it.)

Directions

Combine all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. Form into brownies or balls or bars… or even cookie-cuttered shapes!