Raw Mint-Chip Shamrock Shake

Ingredients  

• 1-2 Tbs cacao nibs (or chocolate chips)
• 1 frozen large banana (the more ripe, the better)  
• 1-2 drops peppermint extract (or handful of fresh mint leaves)  
• 1/4 cup frozen spinach (or opt for all-natural green food coloring, or just make a white mint shake)
• 2/3 cup non-dairy milk of choice (coconut, almond, hemp, etc.  Use more or less, depending on desired thickness.)

Optional Ideas & Add-ins

• cocoa powder 
• chocolate protein powder
• garnish with fresh mint leaves 
• 2-4 drops liquid stevia (Try the peppermint liquid stevia from Sweet Leaf)  
• a pinch of guar gum and xantham to make pudding (or just reduce milk)

Blend everything together and enjoy! 

I got this recipe from Rose Cole.

Ginger Bread Man Protein Shake

1 scoop vanilla protein powder
1 graham cracker
1/2 tsp cinnamon
1 capful vanilla extract
12oz water
4 ice cubes


Blend for 45 seconds.


I found this recipe on fatlossschool.com.

Sweet Potato & Apple Casserole

Ingredients:

4 large sweet potatoes, unpeeled and cut into chunks

1 apple, unpeeled and cut into chunks

½ tsp ground allspice

¾ tsp ground cinnamon

½ tsp ground nutmeg

¼ cup 100% maple syrup

¼ cup grassfed raw butter

¾ cup chopped pecans

Directions:

Place sweet potatoes in large saucepan and cover with water; bring to a boil and cook for 6 to 8 minutes or until tender.

Drain and transfer to a large mixing bowl. Add the apples, spices, maple syrup and butter and mix well.

Spread the mixture evenly into an 11X7 glass baking dish. Top with the chopped pecans and bake uncovered at 350 for 30 to 35 minutes.

Yield: 6 servings

This recipe is from the November 2011 issue of Natural Muscle Magazine.

Pumpkin Hummus

Servings: 8

Ingredients:

1-1/2 pound fresh pumpkin

8 ounces prepared hummus

olive oil cooking spray

2 teaspoons powdered ginger

2 teaspoons sweet paprika

1/2 teaspoon salt

·     1/2 cup fresh herbs, chopped (oregano, thyme, marjoram, rosemary, basil, etc)

Directions: 

Start with prepared hummus and preheat the oven to 180 degrees. Peel and slice pumpkin. Pre-cook the pumpkin slices for 10 minutes in the microwave with a dash of water in a covered bowl. Give your baking sheet a spritz of oil then lay the pumpkin slices on the baking tray and give them a spritz of oil. (Note that you can drizzle on regular olive oil if you prefer but a cooking spray allows you to minimize additional fat – and the tahini in the hummus is already providing fat in this dish). Sprinkle with paprika, ginger, mixed green herbs, and salt. Bake until nice and soft. It will take about 40 minutes. Let the pumpkin cool and then mash. Mix in the hummus and add more herbs and spices if you like. Serve as a dip with fresh crispy vegetables, pita chips or warm pita bread. I use Triscuits when snacking on hummus.

Healthy Makeover Eggnog

This eggnog has only one fourth of the saturated fat and half the cholesterol of a typical eggnog.

Ingredients:

3 large eggs

3 large egg whites

5-1/3 cups low-fat milk

1/2 cup sugar

2 Tbsp cornstarch

salt

2 Tbsp vanilla 

1/2 tsp (plus additional for sprinkling) ground nutmeg

1/3 cup dark Jamaican rum (optional)

Directions:

1. In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

2.  Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

3.  Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. Makes about 6 1/2 cups.

This recipe is from Good Housekeeping.