​Honey Ginger Carrots - www.allrecipes.comPrep 20 m  Cook 10 m  Ready In 30 m

"Carrots sweetened with honey and lemon, with a hint of ginger."


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Ingredients

• 1 pound carrots, sliced
• 1/4 cup butter
• 2 1/2 tablespoons honey
• 1 pinch ground ginger or 1 teaspoon fresh ginger
• 1 tablespoon lemon juice, or to taste

Directions

1. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

​Sweet Potato Brownies (Vegan + Gluten-free!)

These Sweet Potato Brownies are ultra-rich and fudgy, and don't taste like a "healthy" brownie at all! I love how easy they are to prepare, and how you can't tell there's a sneaky veggie inside.

PREP TIME15 minutes
COOK TIME35 minutes
TOTAL TIME50 minutes
SERVINGS16
CALORIES132 kcal

AUTHOR Megan Gilmore

INGREDIENTS

• 3/4 cup mashed sweet potato (steamed, then mashed with a fork)
• 1/2 cup creamy almond butter (use raw almond butter for best flavor)
• 1/2 cup cacao powder , or cocoa powder (unsweetened)
• 1 cup coconut sugar (substitute brown or white sugar if desired)
• 1/3 cup gluten-free flour mix (substitute regular all purpose flour if desired)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (optional; use a dairy-free brand like Enjoy Life to keep these vegan)

INSTRUCTIONS

• Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper.
• In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir well, until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
• Fold in the chocolate chips, if using. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies have puffed up, about 35 to 40 minutes.
• Let the brownies cool completely before slicing, or they will be too soft. Cut them into 16 small squares, and store the leftovers in an airtight container in the fridge. I think they taste even better when you serve them cold from the fridge the next day! Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months.

VIDEO
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NUTRITION
​Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Sweet Potato Brownie Nutrition (per square): Calories: 132, Fat: 7g, Carbohydrates: 18g, Fiber: 2g, Protein: 3g

Favorite Apple Walnut Salad

This easy salad is topped with sweet apples, crunchy walnuts, and tossed with a flavorful balsamic dressing. It's perfect for holiday gatherings!

Make it Ahead:You can prepare this dressing up to a week in advance, if you’re preparing for a big holiday meal. I use store-bought mixed green lettuces so I can avoid chopping the greens. Then all you have to do is chop an apple and some onion shortly before assembling and serving!
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PREP TIME 20 minutes
TOTAL TIME 20 minutes
SERVINGS 6
CALORIES 201 kcal
AUTHOR Megan Gilmore www.detoxinista.com

INGREDIENTS

BALSAMIC DRESSING

• 1/4 cup extra-virgin olive oil (I would cut this in half or omit entirely)
• 1/4 cup balsamic vinegar (see note)
• 2 teaspoons honey
• 1/2 teaspoon spicy brown mustard
• pinch of salt

SALAD

• 6 cups mixed greens
• 1 medium granny smith apple , chopped
• 1/4 red onion , finely chopped
• 1/2 cup raw walnuts , roughly chopped
• 1/3 cup feta , crumbled (optional)

INSTRUCTIONS

• To prepare the dressing, use a whisk to combine the oil, vinegar, mustard, honey, and salt. Dressing can be stored in a quart jar or other air tight container for a week or more and "tweeked" or added to as needed..
• To assemble the salad, fill a large bowl with the mixed greens, then top them with the apple, onion, walnuts, and feta, if using.
• Just before serving, generously drizzle some of the dressing over the salad and toss well so that everything gets evenly coated. Save the rest of the dressing for your next salad.

NOTES
I like to use a balsamic vinegar that has been aged for at least 3 years for best flavor. (It's a little more expensive than the cheapest balsamic options at the grocery store.) If you use one that hasn't been aged as long, you might want to add a little more sweetener to balance out the acidity.

Variations:
Salads are easy to customize to your taste, so feel free to get creative with what you love! 

• Add or substitute almonds or sunflower seeds
• Add or substitute crazens or other dried fruit like dried cherries or chopped dried apricot

NUTRITION
Calories: 201kcal | Carbohydrates: 10g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 110mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 11.1mg | Calcium: 58mg | Iron: 0.7mg
Per serving: Calories: 201, Fat: 17g, Carbohydrates: 10g, Fiber: 1g, Protein: 3gRecipe Notes:

Shannon's Buttermilk, High Protein Pancakes
 
MIX TOGETHER
1 large egg
1 large egg white
1 cup plain nonfat greek yogurt
1 cup buttermilk (you can make this with 1 cup milk and 1 tablespoon lemon juice / let it stand for 5 minutes)
1 banana - ripe and mashed into batter
1 tablespoon vegetable oil
 
MIX TOGETHER
1/2 teaspoon lemon zest (optional)
3/4 cup (62 grams) whole wheat flour
3/4 cup (68 grams) all-purpose flour
1/4 cup (32 grams) oaks (instant or regular)
1 tablespoon sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
 
2 tablespoons butter for buttering skillet
1 cup blueberries, rinsed and dried (frozen okay - don't rinse)
1 cup walnuts or pecans
 
Mix dry and wet ingredients separately and then blend together.   If you find it is too dry or moist, you can add extra egg or a little more flour to get the correct consistancy. Cook on hot skillet or frying pan. About 400 degrees.  Add blueberries, nuts, (banana, strawberries, etc) after first 1/2 of pancake cooks (watch for bubbles around the edges) and before you flip them. Serve them with real maple syrup or agave nectar. 

   * These make GREAT go to power snacks later in the day and freeze well for later use as well!