Here's another no-ice-needed smoothie. This one is made with vanilla yogurt, frozen pineapples, strawberries, and peaches, and fresh apples, strawberries, and raspberries.
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Here's another no-ice-needed smoothie. This one is made with vanilla yogurt, frozen pineapples, strawberries, and peaches, and fresh apples, strawberries, and raspberries.
Fun fact: One large orange can provide 100% of the daily recommended intake of vitamin C. Get your daily dose with this refreshing Peach-Orange Smoothie! It's a combination of citrus and sweet fruit flavors, and makes for a great snack or a quick, on-the-go breakfast.
I've been loving yogurt and fruit smoothies lately! They're a great way to boost your intake of probiotics (which help improve digestion) and antioxidants. Strawberries are deliciously in season, so today I made a Strawberry Banana Smoothie. It’s so easy – you only need 3 ingredients! Read on to see the recipe.
This a wonderful, sweet loaf and a great way to use up those overripe bananas. I don't add any butter or oil to this recipe; instead, I use fat free yogurt, applesauce, and a small amount of Splenda to keep this bread moist. The dry ingredients include a combination of all-purpose and whole wheat flour to cut down on the amount of refined carbohydrates and bump up the fiber content. This loaf is seriously good eats, full of banana flavor and made extra special with the addition of chocolate chips.
We've all heard about cake pops, which is an ingenious idea, so why not create a savory pop with taco filling? I brought these taco pops to a holiday party last weekend, and they were completely gone within an hour. Who can resist a taco on a stick? These little appetizers are so easy to make- all you need is crescent dough, taco meat, and a few taco-style fixings like sour cream, salsa, or guacamole to serve on the side. They also make for a fun snack, or you could throw a few of them into a salad to serve as a meal.
My buffalo chicken quesadillas are filling enough to eat as a meal, and versatile enough to serve as an appetizer or snack. I used whole wheat tortillas and shredded cheddar cheese, but feel free to substitute any kind of tortilla, or switch up the flavor with blue cheese, pepper jack cheese, or a Mexican blend cheese.
It seems like banana and egg pancakes have become really popular lately, especially for those who are trying to eat healthy, stay fit, cut down on their intake of grains and refined carbs, or eat gluten-free. I like these pancakes simply because they’re delicious! They’ve got a light, fluffy texture, a slightly sweet taste, and they’re the perfect breakfast food because they combine my love for quick & easy recipes, eggs, bananas, pancakes, and the flavor of French toast all in one little 3-ingredient package. I could go on about how great they are, but don't just take my word for it- you'll want to give them a try for yourself.
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