Eating healthy and keeping fit has strangely become a new fad, and we absolutely LOVE it. Besides the obvious health benefits, clean eating promotes better moods and boosted energy levels, not to mention it's insanely contagious. Add a little extra light and happiness into your life with these energy boosting recipes, and watch your days become a lot more productive.
Mango Lassi 18g Protein Smoothie
- ¾ cup frozen mango chunks
- ¾ cup (one 6-ounce container) plain nonfat Greek yogurt
- ½ cup cold water
- ½ teaspoon lemon juice
- ½ teaspoon maple syrup
- Dash of pure vanilla extract
- Pinch of cardamom
- 1 teaspoon chopped pistachios
- Combine all ingredients together in a blend and mix until smooth.
- Pour into a glass and top with crushed pistachios.
Present Glow Bars
- ½ cup pecans, finely chopped
- 1 ½ cups gluten-free rolled oats
- 1 ¼ rice crisp cereal
- ¼ cup pepita seeds
- ¼ cup dried cranberries
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup brown rice syrup
- ¼ cup roasted almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- Preheat the oven to 300*F. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
- Spread the pecans in an even layer on a rimmed baking sheet and toast them in the oven for 10 to 12 minutes, until lightly golden and fragrant. Set aside to cool.
- In a large bowl, combine the oats, rice crisp cereal, pepita seeds, cranberries, cinnamon, and salt. Stir in the cooled toasted pecans.
- In a small saucepan, stir together the brown rice syrup and almond butter until well combined. Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
- Pour the almond butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well until all of the oats and cereal are coated in the wet mixture. (The mixture will be very thick and difficult to stir.)
- Transfer the mixture to the prepared pan, spreading it out unto an uneven layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bar hold together better. Press down on the edges with your fingers to even out the mixture.
- Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.
- Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.
- Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.
Avocado Truffle Chocolates
- 1 ripe avocado, mashed
- ¾ cup dark chocolate, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- cocoa powder
- Melt dark chocolate in a microwave-safe bowl.
- In a separate bowl, mash avocado. When chocolate is smooth, pour into mashed avocado and stir together. Add in vanilla and cinnamon.
- When combined and clump-free, place in refrigerator for about a half hour. When cooled and hardened, scoop into 10-12 balls and roll until smooth.
- Roll each ball in a bowl of cocoa powder and serve. Place any remaining truffles in air tight container.