Kelp is a quick-growing brown seaweed, popular in Japanese cuisine and packed with fiber, minerals and phytonutrients. As a noodle, it has a neutral, non-fishy flavor and a firm, chewy texture that softens upon soaking. Eating an entire package sets you back only 10 calories! Plus, you’ll won’t get any of the starch or gluten that comes with “regular” pasta. Give kelp noodles a try in this colorful salad, made with shredded veggies, fresh herbs and hemp seeds for added crunch!
Category: Mo’s Healthy Morsels
Mo’s Healthy Morsels
As a Certified Health Coach and passionate baker, Maura Knowles (Mo) is on a mission to change the way we eat. Read her Vitacost blog and get weekly recipes and tips for making healthy meals, snacks and treats!
Why throw together another ordinary lettuce-and-tomato side salad when you can make a meal-worthy, mixed-greens masterpiece? Fresh baby spinach leaves, kale, avocado and artichoke hearts are just a few of the plant powerhouses tucked into this bowl. Sprinkle on some crunchy, protein-packed pumpkin seeds and top with a drizzle of zesty, homemade balsamic dressing—lunch is served!
Longing for a latte? Make one with matcha! This finely powdered green tea, popular in Japan, is milled from special shade-grown tea leaves. It’s 10 times more potent than regular green tea, with much higher amounts of EGCG—the antioxidant that makes it so good for you! Because matcha is bitter, a recipe like this is just what you need to drink it down. Mix a scoop with almond milk, vanilla, turmeric and a pinch of stevia, heat until warm, then use a frother for foamy fun!
Peanut butter lovers: brace yourselves! Inside these crispy corn tortillas is a thick layer of your favorite spread, warmed for irresistible, gooey creaminess and spiced just slightly with chipotle powder to complement the nutty flavor. Serve with sliced bananas for lunch, or get creative with toppings for a truly different dessert!
Meat and cheese don’t have to be the main ingredients in a casserole. This baked beauty is made with a base of gluten-free corn polenta, topped by a hearty mix of mushrooms, artichoke hearts, sundried tomatoes and kale. To make it vegan, skip that typical final layer of shredded cheese and drizzle on cashew cream instead!
Drizzled on fruit, swirled into coffee, spread on a warm muffin—cashew cream is a dairy-free delight you can dollop atop just about anything, without guilt! Made from just two ingredients—raw cashews and water—simply adjust the liquid for a thinner (“milk-like”) or thicker (“frosting-like”) cream. Drop in some vanilla, coconut, almond or even mint extract for a flavor twist on the natural, nutty taste!
Birds are singing, the sun is shining—oh wait. That’s not the scene outside your window, just yet. If cool winds are still whipping in your corner of the world, cozy up to a cup of Sippy Chippy Cocoa, made with almond milk, cacao nibs, coconut oil, vanilla and a pinch of spicy chipotle powder (to chase away unseasonal shivers, of course!).
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