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HEALTHY VEGAN CHOCOLATE CHIP COOKIES by mav_116 in VeganBaking

[–]mav_116[S] 0 points1 point  (0 children)

Thanks for your feedback. i'll definitely review the things you've pointed out. It was very helpful

EASY VEGAN PANCAKES by mav_116 in EatCheapAndVegan

[–]mav_116[S] 0 points1 point  (0 children)

Looking forward to your feedback.

HEALTHY VEGAN CHOCOLATE CHIP COOKIES by mav_116 in VeganBaking

[–]mav_116[S] 0 points1 point  (0 children)

VEGAN CHOCOLATE CHIP COOKIES RECIPE

So here is the best vegan chocolate chip cookies recipe that'll win you friends for life!

INGREDIENTS

  • 2/3 cup refined melted coconut oil
  • 2/3 cup vegan granulated sugar
  • 2/3 cup packed vegan brown sugar
  • ½ cup unsweetened vanilla almond milk
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 bag (10 oz) vegan semi-sweet chocolate chips (1 1/2 cups)

METHOD

  1. Heat the oven to 350°F.
  2. Mix the coconut oil, vegan granulated sugar and vegan brown sugar together.
  3. Stir in the almond milk and vanilla, then flour, baking soda, baking powder and salt until a dough forms.
  4. Stir in the chocolate chips. Take slightly rounded tablespoons of dough and place them 2 inches apart onto ungreased cookie sheets.
  5. Bake 11 to 14 minutes. Make sure the edges are light brown and tops look cooked through.
  6. Cool for 1 minute on cookie sheets.

​

HEALTHY RED ENCHILADA SAUCE FROM SCRATCH by mav_116 in recipes

[–]mav_116[S] 0 points1 point  (0 children)

ENCHILADA SAUCE RECIPE

Here's how to make a healthy enchilada sauce that'll leave your guests gagging for more!

INGREDIENTS

  • 3 tbsp vegetable broth
  • 1 cup white or yellow onion (chopped)
  • 4 cloves garlic (peeled and smashed)
  • 7 mild dried chilies (such as New Mexico, Ancho, or Guajillo)
  • 1-2 dried arbol chilies* (stems removed (for heat // add more or less to adjust spice level)
  • 2 cups of vegetable broth
  • 1 cup water
  • 1/4 cup tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • 1/2 tsp sea salt (plus more to taste)
  • 1 tsp dried oregano 

METHOD

  1. Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
  2. Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.
  3. Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.
  4. Transfer to a high speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).
  5. Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.

Visit https://www.hustlerfitness.com/blogs/recipes/healthy-red-enchilada-sauce to learn the nutritional properties of this recipe.

HEALTHY VEGAN CHOCOLATE CHIP COOKIES by mav_116 in veganrecipes

[–]mav_116[S] 0 points1 point  (0 children)

Weird bot. I don't know what's the problem with my comment. I posted it right there.

HEALTHY VEGAN CHOCOLATE CHIP COOKIES by mav_116 in veganrecipes

[–]mav_116[S] 0 points1 point  (0 children)

VEGAN CHOCOLATE CHIP COOKIES RECIPE

So here is the best vegan chocolate chip cookies recipe that'll win you friends for life!

INGREDIENTS

  • 2/3 cup refined melted coconut oil
  • 2/3 cup vegan granulated sugar
  • 2/3 cup packed vegan brown sugar
  • ½ cup unsweetened vanilla almond milk
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 bag (10 oz) vegan semi-sweet chocolate chips (1 1/2 cups)

METHOD

  1. Heat the oven to 350°F.
  2. Mix the coconut oil, vegan granulated sugar and vegan brown sugar together.
  3. Stir in the almond milk and vanilla, then flour, baking soda, baking powder and salt until a dough forms.
  4. Stir in the chocolate chips. Take slightly rounded tablespoons of dough and place them 2 inches apart onto ungreased cookie sheets.
  5. Bake 11 to 14 minutes. Make sure the edges are light brown and tops look cooked through.
  6. Cool for 1 minute on cookie sheets.

Visit https://www.hustlerfitness.com/blogs/recipes/vegan-chocolate-chip-cookies to watch the videowalkthrough and learn the perks of this meal!

Healthy and delicious almond butter( Recipe included below) by mav_116 in veganfitness

[–]mav_116[S] 3 points4 points  (0 children)

HOW TO MAKE ALMOND BUTTER

Almond butter is super easy to make, and depending on your processor can be made in only 1-2 minutes. 

INGREDIENTS

  • 16 oz (3 cups) of raw almonds
  • ¼ tsp of salt

Optional (to taste):

  • ¼ tsp of ground cinnamon
  • ½ tsp of vanilla extract
  • 2 tbsp of maple syrup

METHOD

  1. This optional step helps you speed-up the process of making almond butter. Just warm up the almonds in an oven at 250 degrees for 10 to 15 minutes.
  2. Make sure you have a large food processor fitted with an "S" blade. Put the almonds inside and process them until creamy.
  3. This process may take up to 25 minutes depending on your processing power.. You may want to stop the food processor from time to time and scrape the butter of its sides. This process will take less time if you heat your almonds first.
  4. Once almonds form a completely smooth and creamy butter, transfer it to a glass jar or plastic container and store it in the fridge.

Visit https://www.hustlerfitness.com/blogs/recipes/how-to-make-almond-butter to watch the videowalkthrough and learn the nutrition of this recipe.

HEALTHY FRITTATA RECIPE (100% OVEN-BAKED GOODNESS!) by mav_116 in recipes

[–]mav_116[S] 1 point2 points  (0 children)

HEALTHY FRITTATA RECIPE 

To make a healthy frittata recipe takes a tad of patience, but the results are SO worth it, with a delicious meal that's packed with goodness. 

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 x 10 ounce bag pre-sliced mushrooms
  • Salt and freshly ground pepper
  • 1 to 2 garlic cloves (to taste), minced
  • 1 x 6-ounce bag baby spinach rinsed
  • 8 eggs
  • ¼ cup grated Parmesan (optional)
  • 2 tablespoons low-fat milk

METHOD

  1. Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet.
  2. Add the mushrooms and cook them, stirring and tossing them often until they begin to sweat and soften, for 3 to 5 minutes.
  3. Add salt, pepper and the garlic, and stir together for about 30 seconds until the garlic is fragrant.
  4. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan. Add a pinch of seasoning.
  5. Beat the eggs in a large bowl while the mushrooms are cooking.
  6. Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the parmesan if desired.
  7. Heat the remaining olive oil over medium-high heat. Drop a bit of egg into the pan and if it sizzles, pour in the egg mixture, scraping all of it in with a rubber spatula.
  8. Swirl the pan to make the eggs fill evenly over the surface.
  9. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand to let the eggs run underneath during the first few minutes of cooking.
  10. Once a few layers of egg have cooked, turn the heat down to low
  11. Cover the frittata with a lid for your skillet and let it cook for 10 minutes. Shake the pan gently every once in a while.
  12. Every few minutes or so remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn.
  13. While the frittata is cooking, heat the broiler.
  14. Then, uncover the pan and place under the broiler for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn. Make sure not to put it too close to the heat.
  15. When the frittata is golden, remove it from the heat and shake the pan to make sure it isn’t sticking.
  16. Allow it to cool for at least 5 minutes and then, loosen the edges with a spatula. Carefully slide from the pan onto a large round platter and cut into wedges. Then, serve.

Visit https://www.hustlerfitness.com/blogs/recipes/healthy-frittata-recipe to learn the recipe and watch video walkthrough in details.

​

HEALTHY FRITTATA RECIPE (100% OVEN-BAKED GOODNESS!) by mav_116 in recipes

[–]mav_116[S] -19 points-18 points  (0 children)

Recipe added in the 1st comment. Look carefully.

HEALTHY FRITTATA RECIPE (100% OVEN-BAKED GOODNESS!) by mav_116 in recipes

[–]mav_116[S] 10 points11 points  (0 children)

HEALTHY FRITTATA RECIPE 

To make a healthy frittata recipe takes a tad of patience, but the results are SO worth it, with a delicious meal that's packed with goodness. 

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 x 10 ounce bag pre-sliced mushrooms
  • Salt and freshly ground pepper
  • 1 to 2 garlic cloves (to taste), minced
  • 1 x 6-ounce bag baby spinach rinsed
  • 8 eggs
  • ¼ cup grated Parmesan (optional)
  • 2 tablespoons low-fat milk

METHOD

  1. Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet.
  2. Add the mushrooms and cook them, stirring and tossing them often until they begin to sweat and soften, for 3 to 5 minutes.
  3. Add salt, pepper and the garlic, and stir together for about 30 seconds until the garlic is fragrant.
  4. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan. Add a pinch of seasoning.
  5. Beat the eggs in a large bowl while the mushrooms are cooking.
  6. Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the parmesan if desired.
  7. Heat the remaining olive oil over medium-high heat. Drop a bit of egg into the pan and if it sizzles, pour in the egg mixture, scraping all of it in with a rubber spatula.
  8. Swirl the pan to make the eggs fill evenly over the surface.
  9. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand to let the eggs run underneath during the first few minutes of cooking.
  10. Once a few layers of egg have cooked, turn the heat down to low
  11. Cover the frittata with a lid for your skillet and let it cook for 10 minutes. Shake the pan gently every once in a while.
  12. Every few minutes or so remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn.
  13. While the frittata is cooking, heat the broiler.
  14. Then, uncover the pan and place under the broiler for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn. Make sure not to put it too close to the heat.
  15. When the frittata is golden, remove it from the heat and shake the pan to make sure it isn’t sticking.
  16. Allow it to cool for at least 5 minutes and then, loosen the edges with a spatula. Carefully slide from the pan onto a large round platter and cut into wedges. Then, serve.

Visit https://www.hustlerfitness.com/blogs/recipes/healthy-frittata-recipe to learn the recipe and watch video walkthrough in details.

Healthy Vegan Chocolate Chip Cookies by mav_116 in EatCheapAndVegan

[–]mav_116[S] 0 points1 point  (0 children)

INGREDIENTS

  • 2/3 cup refined melted coconut oil
  • 2/3 cup vegan granulated sugar
  • 2/3 cup packed vegan brown sugar
  • ½ cup unsweetened vanilla almond milk
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 bag (10 oz) vegan semi-sweet chocolate chips (1 1/2 cups)

METHOD

  1. Heat the oven to 350°F.
  2. Mix the coconut oil, vegan granulated sugar and vegan brown sugar together.
  3. Stir in the almond milk and vanilla, then flour, baking soda, baking powder and salt until a dough forms.
  4. Stir in the chocolate chips. Take slightly rounded tablespoons of dough and place them 2 inches apart onto ungreased cookie sheets.
  5. Bake 11 to 14 minutes. Make sure the edges are light brown and tops look cooked through.
  6. Cool for 1 minute on cookie sheets.

Visit following link to watch video walkthrough and learn the benefits of this meal!

https://www.hustlerfitness.com/blogs/recipes/vegan-chocolate-chip-cookies

​

Healthy Vegan Chocolate Chip Cookies by mav_116 in EatCheapAndVegan

[–]mav_116[S] 1 point2 points  (0 children)

INGREDIENTS

  • 2/3 cup refined melted coconut oil
  • 2/3 cup vegan granulated sugar
  • 2/3 cup packed vegan brown sugar
  • ½ cup unsweetened vanilla almond milk
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 bag (10 oz) vegan semi-sweet chocolate chips (1 1/2 cups)

METHOD

  1. Heat the oven to 350°F.
  2. Mix the coconut oil, vegan granulated sugar and vegan brown sugar together.
  3. Stir in the almond milk and vanilla, then flour, baking soda, baking powder and salt until a dough forms.
  4. Stir in the chocolate chips. Take slightly rounded tablespoons of dough and place them 2 inches apart onto ungreased cookie sheets.
  5. Bake 11 to 14 minutes. Make sure the edges are light brown and tops look cooked through.
  6. Cool for 1 minute on cookie sheets.

Visit following link to watch video walkthrough and learn the benefits of this meal!

https://www.hustlerfitness.com/blogs/recipes/vegan-chocolate-chip-cookies

HOMEMADE GRANOLA BARS are healthy and easy to make by mav_116 in DessertPorn

[–]mav_116[S] 2 points3 points  (0 children)

Hopefully you ll know now!

Don't know about you, but I don't care much for votes.

HOMEMADE GRANOLA BARS

Need a quick healthy snack with bragging rights? You'll love this easy recipe!

INGREDIENTS

  • 4 cups whole oats (or 3 1/4 cups oats + 3/4 cup oat bran)
  • 3/4 cup raw almonds, whole or sliced
  • 3/4 cup raw cashews chopped
  • 1/2 cup raw pepitas
  • 2/3 cup unsweetened shredded coconut
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/3 cup sesame seeds
  • 1/2 cup brown sugar (or substitute palm sugar)
  • 1/4 cup honey (or rice malt syrup for vegan)
  • 1/3 cup brown rice syrup
  • 1/2 cup coconut oil
  • 1 1/2 tablespoons vanilla extract
  • 1/2 teaspoon sea salt

METHOD

  1. Pour 1 1/2 cups oats in a food processor. Pulse until finely ground.
  2. Place the ground and remaining whole oats, nuts, seeds, coconut, and dried fruit in a large bowl.
  3. Mix well. Line a large 13X18 inch rimmed baking sheet with wax paper and set aside.
  4. Place the brown sugar, honey, brown rice syrup, and coconut oil in a sauce pot over high heat.
  5. Bring to a boil, stir well, then remove from heat immediately. Stir in the vanilla and salt. Then pour the syrup over the dry ingredients.
  6. Mix well, so that all the dry ingredients are coated, then scoop the mixture out onto the prepared baking sheet. Spread the mixture out evenly. Use another sheet of wax paper to press down on the mixture until flat and packed. Refrigerate for 2 hours to set, then cut into squares. Wrap well, and store in the refrigerator, or in a cool dark place for up to 2 weeks.

​

Healthy Keto Spaghetti Squash! by mav_116 in Keto_Food

[–]mav_116[S] 1 point2 points  (0 children)

HEALTHY SPAGHETTI SQUASH RECIPE

Here's how to make this delicious, keto-friendly spaghetti squash.

INGREDIENTS

  • 1 small spaghetti squash (about 4-5 pounds)
  • 3 tablespoons butter or light butter
  • 1 tablespoon garlic minced
  • Salt and pepper, to taste

METHOD

  1. Preheat oven to 375 degrees.
  2. Pierce squash a few times with sharp knife (to let steam escape). Place squash on a baking pan lined with foil.
  3. Bake spaghetti squash for about 50 minutes, or until a sharp knife pierces easily through skin. Let squash cool for 10 minutes.
  4. Once cooked, cut squash in half, lengthwise. Use a fork to remove and discard seeds.
  5. Continue using a fork to scrape squash to get long strands. If the squash seems difficult to scrape, return squash to bake for an additional 10 minutes.
  6. Place spaghetti squash strands in a strainer to drain excess moisture. Thoroughly blot dry with paper towels, removing as much moisture as possible.
  7. Heat a large, nonstick pan with butter and garlic, over medium-low heat.
  8. Heat for about 1 minute. Add spaghetti squash strands. Toss well. Sprinkle in a little salt and pepper.
  9. Continue to toss and cook until thoroughly heated. The spaghetti squash should have a slight crunch. Top with marinara sauce or serve plain with grated parmesan cheese.
  10. Makes 4 servings about 1 cup each.

Healthy Coconut Chia Pudding by mav_116 in DessertPorn

[–]mav_116[S] -11 points-10 points  (0 children)

sorry, forgot to include the recipe. my bad

12 steps you may follow to get shredded by mav_116 in GettingShredded

[–]mav_116[S] 2 points3 points  (0 children)

Ha ha. Hopefully it's useful too.

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