Dempsey Marks’ Strawberry Banana Crunch Smoothie Bowl

 

The most delicious post-workout snack your body needs to recover!

Strawberry Banana Crunch Smoothie Bowl Photo

Yield: serves 1

Ingredients

 

  • 1/2 sliced banana
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 1/4 cup low-fat plain Greek yogurt
  • 1/4 cup unsweetened vanilla almond milk
  • 2 Tbsp. – 1/4 cup water, depending on the strength of your blender

TOPPING:

1/2 banana, sliced 1 1/2 Tbsp. granola 1 tsp. chia seeds 1 tsp. flax seeds 1 Tbsp. unsweetened coconut Drizzle of Honey

 

Instructions

 

  1. In a blender, combine banana, frozen strawberries and blueberries, Greek yogurt, almond milk, and water. Blend until smooth.
  2. Pour in a bowl and top with sliced banana, granola, chia seeds, flax seeds, coconut, and a drizzle of honey. Enjoy!

Recipe by Dempsey Marks ; Photos by Kacy Meinecke

 

 

 


 

Back to School Cookies

 

Yield:

14 cookies

Ingredients

  • 3 mashed bananas (ripe)
  • 1/3 cup applesauce, unsweetened
  • 2 cups oats (gluten-free if necessary)
  • 1/4 cup almond milk
  • 1/2 cup dried cranberries
  • 1/4 cup chopped nuts (we prefer almonds, walnuts are also good)
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 cup dark chocolate chips or carob chips*, optional

*adds sugar to the recipe, but a great way to moderate the sweet tooth!

Instructions

Click Here to see the rest of the instructions

TRY THIS Trader Joe’s DIY Bistro Salad

 

A fully loaded entree salad that’s better than TJ’s original.

Trader Joe's DIY Bistro Salad Photo

Yield: Serves 2

Ingredients

 

Dressing

  • 3 Tbsp. lemon juice
  • 4 Tbsp. extra-virgin olive oil
  • 1 garlic clove, minced
  • 3/4 tsp. dried Italian herb blend
  • 1/4 tsp. kosher salt

Salad

  • 4 cups finely chopped tuscan kale
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2/3 cup dried cranberries
  • 1 cup edamame beans, cooked and cooled
  • 1/2 cup chopped walnuts
  • 1 cup carrots, chopped or shredded
  • fresh mint and/or basil, optional

 

Instructions

 

  1. Add all dressing ingredients to a large salad bowl and whisk until well combined.
  2. Into that same bowl, first add the chopped kale, massaging the leaves with your hands until dressing has been distributed and leaves soften a bit. Throw in all remaining ingredients.
  3. Toss well to combine. Serve immediately.

Photos by Kacy Meinecke for DietsInReview.com

 

By

 

 


 

TRY THIS Chocolate Covered Pretzel Protein Balls

 

Treat your workout with an easy, indulgent homemade “Larabar.”

Chocolate Covered Pretzel Protein Balls Photo

Yield: Serves 12

Ingredients

 

  • 18 pitted dates
  • 1/2 cup unsalted almonds
  • 1/2 cup rolled oats
  • 1/2 cup unsalted mini pretzels
  • 1/4 cup dark chocolate pieces

 

Instructions

 

  1. Place the dates in a food processor and chop until broken in to small pieces. Then add the remaining ingredients and mix until a fine, crumbly mixture remains. If you can pinch the batter and it sticks between your fingers, you’re there.
  2. Measure 1 Tbsp. scoops and carefully form the balls with your hands.
  3. Optional Prep: A) Press into a cake pan to make bars. B) Drizzle melted chocolate over the tops.

Recipe by DietsInReview.com; Images by Kacy Meinecke for DietsInReview.com

 

By

 

 


 

Vegetarian Dinner with Garbanzo Beans

 

Garbanzo beans never tasted so good!

Chickpea Fritters Photo

Yield: serves 4

Ingredients

 

  • 1 Tbsp. + 2 tsp. shallots, finely chopped
  • 1 Tbsp. fresh lemon juice + lemon zest
  • 1 Tbsp. oil, safflower or sunflower recommended
  • 1 Tbsp. + 1/2 tsp. fresh oregano, divided
  • 1 tsp. raw honey
  • 1/4 tsp. sea salt
  • 1, 15-oz can garbanzo beans, drained and rinsed
  • 2 oz. feta cheese, crumbled
  • 1 large egg, whisked
  • 1/2 cup whole-wheat bread crumbs*

SALAD

  • 4 cups baby arugula
  • 1/2 small fennel bulb, cored and thinly sliced

*use almond flour for gluten-free option

 

Instructions

 

  1. In a sealed jar, shake together shallot, lemon juice, 2 tsp. water, 2 tsp. oil, 2 tsp. oregano, honey, and 1/8 tsp. salt. Set aside.
  2. In a medium bowl, mash chickpeas, egg, bread crumbs, remaining oregano and lemon zest. If you are adding greens into the fritters, use a food processor to blend all ingredients together.
  3. Stir in cheese. Mix well and shape into a large ball. Divide ball into four patties, flattening each into 1/2″ thickness.
  4. In a medium nonstick skilled, heat remaining 1/2 tsp. oil on medium, add patties and cook until both sides are lightly golden and cooked through. About 4 minutes per side.
  5. In a medium bowl, toss together arugula and fennel, then pour dressing over top and toss.
  6. Divide salad and fritters among plates and enjoy!

photos by Kacy Meinecke for DietsInReview.com

 

By

 

 


 

Kale and White Bean Stuffed Sweet Potatoes

 

A hearty vegetarian dinner that’s light, easy, and satisfying.

Kale and White Bean Stuffed Sweet Potatoes Photo

Yield: serves 4

Ingredients

 

  • 4 sweet potatoes
  • 2 Tbsp. olive oil
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1, 4″ sprig fresh rosemary
  • 1/4 tsp red pepper flakes
  • 12 oz. cooked and drained white beans
  • 6 cups kale, trimmed and sliced into ribbons
  • 1/4 lemon, juiced
  • sea salt & pepper, to taste

 

Instructions

 

  1. Preheat oven to 400 degrees F.
  2. Scrub the sweet potatoes and poke them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
  3. Start the beans and greens about 15-20 minutes before potatoes are done. In a wide, deep saucepan with a cover, heat olive oil over low-med heat. Add shallots and cook until soft, about 5 minutes. Add the garlic, rosemary, and red pepper flakes, stirring for about 1 minute.
  4. Add the beans, cook for 5 minutes stirring occasionally. Add the kale, cover the pan, and cook until the kale is soft, about 5 minutes, stirring occasionally.
  5. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.
  6. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center. Enjoy!

Photos by Kacy Meinecke for DietsInReview.com

 

By

 

 


 

Cherry Vanilla Chia Protein Balls

 

Make your own protein bars and enjoy a classic flavor blast from the past!

Cherry Vanilla Chia Protein Balls Photo

Yield: yields 10-12 balls

Ingredients

 

  • 10 pitted dates
  • 1/4 cup dried cherries
  • 1/2 cup almonds (unsalted, plain, whole almonds)
  • 1/2 cup rolled oats
  • 1 vanilla bean (scoop out the flesh)
  • 1 Tbsp. chia seeds

 

Instructions

 

  1. Place the dates in a food processor and chop until broken in to small pieces. Add the remaining ingredients and mix until it forms a fine, crumbly mixture. If you can pinch the crumbs and they sticks between your fingers, you’re there.
  2. Measure 1 Tbsp. scoops and carefully form the balls with your hands.
  3. Optional Prep: A) Press into a cake pan to make bars. B) Drizzle melted dark chocolate over the tops.

Photos by Kacy Meinecke for DietsInReview.com

 

By

 

 


 

MAKE THIS RECIPE: Pumpkin Cream Cheese Dip

 

This easy 5-ingredient dessert recipe offers a healthier pumpkin indulgence!

Pumpkin Cream Cheese Dip Photo

Yield: serves 6

Ingredients

 

  • 1 brick neufchatel cream cheese
  • 1/2 cup pure pumpkin puree
  • 1/2 Tbsp. vanilla
  • 1-2 Tbsp. honey
  • Dash of cinnamon and/or nutmeg

We served ours with homemade graham crackers!

 

Instructions

 

  1. Add all ingredients to a large mixing bowl and combine using either a hand-mixer or by folding with a rubber spatula.
  2. Cover and chill for later, or serve immediately with crackers, cookies, or dippers of your choice.

Photos by Kacy Meinecke for DietsInReview.com

 

By

 

 


 

Turkey and Herb Stuffed Acorn Squash

 

  • Preheat oven to 450 degrees F and adjust rack to middle position. While it warms, brush the squash lightly with olive oil and dust with nutmeg. Place squash, cut-side up, on a baking sheet. Roast for 25 minutes.
  • Meanwhile, heat 1 Tbsp. oil in a large saute pan over medium heat. Brown the ground turkey. Add the diced onion, garlic, and celery, stirring frequently for 5-7 minutes until soft.
  • Stir in herbs, spices, and raisins. Add spinach and wilt 2-3 minutes. Add in butter or coconut oil and combine over medium heat.
  • Spoon filling into acorn squash and roast for 20 minutes. Drizzle with balsamic vinegar and serve.

Crustless Pumpkin Pie Mini Muffins

 

A clean eating dessert that’s entirely decadent!

Crustless Pumpkin Pie Mini Muffins Photo

Yield: 2 dozen

Ingredients

 

  • 1 – 15 oz. can pumpkin pure
  • 1/2 cup coconut sugar
  • 1/4 cup agave
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3/4 cup evaporated milk (or coconut milk)
  • 2/3 cup oat flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • pecans, optional

Maple Cinnamon Whipped Cream

  • 1/2 cup heavy cream
  • 1 Tbsp. maple syrup
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. ground cinnamon

 

Instructions

 

  1. To prepare the whipped cream, beat the cream on high until it begins to thicken and gets slightly stiff. Add syrup, vanilla and cinnamon. Continue whipping the cream until it forms stiff peaks. Store in fridge and set aside.
  2. Preheat oven to 350 degrees F. Line 12 cup muffin tin with silicone liners, greased foil liners, or spray the cups directly. (Paper liners are too difficult to remove, but all other options work great.)
  3. Mix the pumpkin, sugar, brown sugar, eggs, vanilla, and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
  4. Fill each muffin cup with 1/3 cup of the mixture. Bake for 20 minutes, let cool for 20 minutes in the pan. NOTE: If you are making mini muffins, adjust cook time to 10-12 minutes or until toothpick comes out clean.
  5. Remove cupcakes from pan and chill for 30 minutes. Top with maple whipped cream and sprinkle more pumpkin pie spice or cinnamon. Garnish with pecan halves.

photos by Kacy Meinecke for DietsInReview.com

 

By