Like a match made in heaven, rich dark chocolate and tangy, tart dried cherries come together in this super-simple recipe for a snack or dessert that’s as delicious as it is good for you. With antioxidants and vitamin C, you can have a handful without guilt, or sprinkle them on ice cream for a special treat!
Tagged: clean eating
Roasting acorn squash is a quick-and-easy way to prepare this mild and slightly-sweet, orangish-yellow “veggie” (which, like pumpkin, is technically a fruit). Just cut into wedges, prep with agave nectar and cinnamon and bake for about 20 minutes. Enjoy!
Get your fudge fix with these nut-studded dark chocolate squares that look like they’re from an upscale candy shop but can be made easily on your stovetop. Packed with pistachios—one of the most protein-rich and lowest-calorie nuts—with finely chopped almonds and sea salt mixed in, they’re a gourmet treat with bonus nutritional benefits.
Mini anything is fun—but with tiny tomatoes, you get big benefits in addition to the cute, little size. Each red round is loaded with lycopene, a potent antioxidant, plus protein, fiber and plenty of good-for-you vitamins and minerals. Tired of just tossing them into a salad? Try this quick roasting technique to really bring out the rich, ripe flavor. Enjoy as a simple side dish, add to pasta or try them atop your favorite garlic bread.
Need dessert, quick? These no-bake almond butter bites are about as easy as it gets—just mix the ingredients, form into balls and freeze. When set, dunk in melted dark chocolate for a layer of extra “Mmmmmm”! You get double the nuttiness with almond butter and PBSLIM™, a new powdered peanut butter boasting 85% fewer fat calories–yet the same rich, roasted flavor–of the spreadable kind.
Bok choy is big when it comes to nutrition—you get more than 100% of the recommended daily intake of vitamin A with just one cup! Also packed with vitamin C and calcium, this stalky, celery look-alike belongs to the cabbage family and sometimes goes by the name Chinese chard. With mild flavor and sturdy texture, it works wonders in soups, salads or stir-fry dishes, including this one, where it’s paired with garlic and ginger for classic Asian flavor.
You might know fennel for its flavorful seeds, often embedded in breads (think: rye) and sausages. But the underground bulb of this versatile veggie is another edible part with spicy-sweet taste that’s enjoyed cooked or raw—such as in this crunchy, colorful salad. Mixed with shredded green or purple cabbage and thinly sliced red onion, then tossed with a zesty, citrus-balsamic dressing, it’s a side dish that rivals any vinegar-based or creamy coleslaw that’s ever graced your plate.
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