I know I haven’t been posting many recipes for a while but it is because school is just simply kicking my behind. I mean,  school schedule runs from 8am to 5pm and then coming home to relax for perhaps an hour and going back to studying has taken much of a toll on me.

Don’t get me wrong, I knew school was going to be hard but having 3-4 exams a week on subjects that are nothing but pathology, physiology, gross anatomy, pharmacology etc it is very hard, plus I am not one of those people that can function with 4-5 hours of sleep every day.

Anyways, will see how it goes  because I worked really hard to get to where I am right now and I would hate to turn around. Will see what the next few weeks hold. Like I always say, if it is meant to be it will be so I just have to keep a positive attitude.

Much of my cooking is left for the weekends. I get to cook about 4-6 recipes and be able to eat that during the week. I refuse to eat out simply because I need good quality food to nourish my brain cells!

I haven’t had a chance to make many desserts though. I plan on making a few of these no bake desserts since there is no baking required and it will take a shorter amount of time to get them ready. Hopefully in the next few days.

Well, I hope everyone is doing great. I have a couple more round ups ready for you since I have about 400+ recipes in my blog already. I am sure most of you forgot OF some of the recipes I have so I hope you like these.

Enjoy!

Double chocolate almond popsicles

No bake lime cheesecakes

Superfood chocolate truffles

No bake peanut butter banana pie

Avocado mint cream bars

No bake chili brownies

The post No bake desserts appeared first on Eat Good 4 Life.

I love baking with gluten free flours. The only ones I use are coconut, brown rice and almond flour. I don’t like to buy gluten free mixes and so far these 3 types of gluten free flours have worked for me while baking cookies, cakes, muffins and things of that nature!

For these gluten free banana chocolate muffins I used just coconut flour. Coconut flour is suited for cakes and muffins so if wanting to bake cookies I suggest brown flour instead.

You can also use dark chocolate chips for the batter instead of dark chocolate chunks, that is what I had on hand. They will both work.

I am planning of making different versions of these. My kids ate two at a time. So light, not that sweet at all and just perfect, so maybe I will use blueberries next time!

For the full banana chocolate muffins recipe make sure you visit my friends at Nuts.com. There you will be able to purchase the coconut flour as well as any other flours that you may need for your baking and cooking like nuts, dried fruits, spreads and much more!

I hope you get to make these, I think you are going to love them.

Enjoy!

This recipe is sponsored by Nuts.com The opinions and text are all mine. The end.

The post Gluten free banana chocolate muffins appeared first on Eat Good 4 Life.

Previous tips to keep hydrated:

• Monitor fluid loss by checking the color of your urine. It should be pale yellow and not dark yellow, too smelly or cloudy.
• Drink enough water to prevent thirst. Know that thirst is a sign of dehydration.
• Begin exercise well-hydrated. Drink plenty of fluids within the hour before, during and after your exercise session.

New reader’s tips:

• Carrying a water bottle at all times.
• Providing water for kids’ sports teams.
• Drinking a glass of water even before breakfast or the morning coffee.
• Remembering to drink water at all times especially when living in hot areas where body water loss is more prominent.

As part of their dedication to healthy hydration through the Drink Up initiative, Nestlé Pure Life has committed to providing nearly one million 8oz servings of water to After-School All-Stars.

To help your family Drink Up and be a part of the Ripple Effect – a movement to keep kids hydrated – visit pureliferippleeffect.com and share your tips for healthy hydration using #pureliferippleeffect. I am positive that many people will benefit from everyone’s hydration tips across the nation!

For everyone that entered the giveaway and gave their personal hydration tips, thanks so much. The Nestlé® Pure Life® Ripple Effect Giveaway Winner is:

Christina! Congrats!

As I mentioned previously, water is the most important, and often most forgotten, nutrient. You can last for some time without food, but only days without water. Use some of the tips mentioned above to keep you and your family well hydrated. It is very important for proper digestion, blood circulation, metabolism and many other bodily essential functions in the body.

So remember, stay hydrated!

Enjoy!

Miryam's original recipe

Yield: 2 servings

Total Time: 5 minutes

Ingredients:

• 2 cups almond milk
• 1/4 cup almond butter
• 1 tbsp cocoa powder
• 1 tbsp cacao nibs
• 1 banana
• 2 cups crushed iced

 

 

Directions:

Blend ingredients in your blender for 30 seconds and serve immediately.

Thank you to Nestle® Pure Life® for sponsoring this blog post. All opinions are my own.

The post High protein smoothie appeared first on Eat Good 4 Life.

I made this avocado mint cream bars, which were extremely easy to put together. I have found a few pointers that may help you with the recipe.

1. Depending on the dates you use, you may need to soak them. My dates where quite dry so I just added 2 tbsp to the crust ingredients when pulsing in my food processor. That help the crust ingredients come together. You don’t necessarily have to do this but because my dates where dried I had to.
2. If using bananas keep the bars in the freezer. Just thaw them out about 20-30 minutes before serving.

There is not much I can say about these avocado mint cream bars. I truly love avocados and this is the perfect dessert for me. Even if you don’t like avocados I think you will love it. My four year old couldn’t get enough.

Enjoy!

Place the crust ingredients in your food processor and pulse until it comes together.

With a spatula, press the crust ingredients evenly into a 8×8 square baking pan previously lined with parchment paper.

Pour the filling over the crust and evenly spread all over the crust. Freeze while you prepare the topping.

Avocado mint cream bars

Yield: 14 bars

Total Time: 20 minutes max!

Ingredients:

Crust

• 1 cup raw almonds
• 1 cup pitted dates
• 1 tbs cacao powder

Filling

• 1 avocado, pitted and peeled
• 3 tbsp coconut oil, melted
• 3-4 tbsp maple syrup
• 1 banana
• 1/2 tsp vanilla extract
• 5-10 drops peppermint oil, I used peppermint extract
• Pinch of salt, optional, I used celtic salt

Topping

• 3 tbsp cacao powder
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup

Directions:

Place the crust ingredients in your food processor and pulse until combine or the mixture is coming together like in the picture. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve let the bars thaw at room temperature for 20-30 minutes and cut as desired.

Recipe source from here

 

 

The post Avocado mint cream bars appeared first on Eat Good 4 Life.

This banana chia seed pudding is going to become a staple breakfast in our home. I intend to make other variations from now especially given the fact that it is so easy, filling and extremely healthy.

The other day I went to the mega store and bought a large 3 lbs chia seed bag. I actually should have bought two because with the amount of chia seeds we eat it would have save me an extra trip. Oh well maybe next time.

The recipe adaptation actually comes from my friend Erin’s blog at Meaningful Eats. Not only she has amazing recipes but they are also gluten free. I suggest you visit her site because she has tons of amazing recipes that I am sure you will like.

If you haven’t eaten, or bought chia seeds before I suggest you do. They are nutrient dense power houses. They are extremely versatile and you can try them in an array of recipes. If you like more ideas on how to use chia seeds visit this link for more options on how to use them.

I am going to experiment with other chia seed pudding recipes ideas. I hope I don’t forget because this is truly one of my ultimate favorite breakfast to have.

Enjoy!

Banana chia seed pudding

Yield: 4 servings

Total Time: 5 minutes mx

Ingredients:

• 1 cup coconut cream, you can use coconut milk
• 3 bananas
• 10 dates
• 1 cup chia seeds
• 1 1/2 cup almond milk
• banana slices, optional
• chopped almonds, optional

Directions:

In a food processor blend all the ingredients. Divide mixture between four serving glasses or bowls. You can eat it immediately or refrigerate for future consumption. As the pudding sits it will become thicker. This will keep refrigerated for up to 4-5 days.

Tip: Serve it with sliced bananas and chopped almonds.

Recipe adapted by Meaningful Eats

The post Banana chia seed pudding appeared first on Eat Good 4 Life.

This avocado and chocolate smoothie was the bomb. It didn’t taste like avocados at all and the fact that I used frozen bananas made the smoothie like an ice cream treat, more like a shake type of thing. My kids wanted me to make more after each drunk their own serving.

Smoothies are a regular thing in our house hold. Most often than not we take them at night but sometimes I also make them for breakfast or as a snack.

When you make this avocado and chocolate smoothie make sure you freeze the ripe bananas in chunks. This is easier when adding to your blender. You may also add some flax seed meal for some added nutrition and fiber. I forgot this time around but I will when I make it again since I still have some avocados.

I need to add some more variations for smoothies in my blog however I have really good ones that you can also find in my Eat Well, Live Well eBook.

Here you can see two of the five smoothie recipes I have in my eBook Eat Well, Live Well. The left one is super power goji berry smoothie and the right one chocolate bomb smoothie.

Well I hope everyone is getting their fruits and veggies each day. If you are not I suggest you start making some smoothies, which is a great way to incorporate them all. I don’t know what I would do if I didn’t have a smoothie each day.

Enjoy!

Avocado and chocolate smoothie

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 2 avocados
• 1/2 cup whole almonds
• 3 frozen bananas cut into chunks
• 4-5 cups almond milk
• 1 tbs cocoa powder
• 2 scoops chocolate protein powder
• 2 tbs organic peanut butter, optional

Directions:

Place all ingredients in your blender and blend for 30 seconds until everything is smooth.

The post Avocado and chocolate smoothie appeared first on Eat Good 4 Life.