As we move into the Fall, try this hearty salad full of fall flavors.
Fall Flavors Salad
recipe by: womenshealthmag.com modified by eatlivefit.net
3/4 cup salted, shelled pumpkin seeds
1 tsp chili powder
1 tbsp plus 1/4 cup olive oil, divided
Shredded cooked chicken (optional)
3 sweet potatoes, peeled and grated
2 tbsp red-wine vinegar
1 tbsp dijon mustard
2 tsp honey
1/4 cup raisins
Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375F for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, cooked chicken, seeds, and raisins. Toss well.
The banana has gotten some bad press over the years and I want to clear up misconceptions. While it is one of the sweetest fruits available, it is chock full of nutrients and minerals. Bananas are a great “go to” when that sweet tooth is nagging you.
One little banana…
is loaded with potassium, a mineral helpful in maintaining blood pressure and cardiovascular health
contains natural sterols which help block the absorption of dietary cholesterol
contains Vitamin C and B6, for immune system support and energy
is low fat, with less than 4% of calories from fat
has natural fiber, 3 grams per banana, to help regulate digestion and thus keep blood sugar levels from spiking.
Did I mention portable and cheap?
Now that the weather is warming up, here is a healthy alternative to ice cream using bananas.
Banana Ice Cream
recipe by youmustlovefood edited by eatlivefit.net
SERVES 2-3 1/2 cup servings
TIME 10 minutes to mix; 2 to 3 hours in freezer
6 very ripe bananas, peeled and cut into medallions
1 cup almond milk unsweetened
1/4 teaspoon vanilla
1 teaspoon ground cinnamon
sprinkle of chopped almonds, for topping (optional)
cinnamon stick, for garnish (optional)
large resealable freezer bag and Blender or food processor
Put the bananas into a resealable airtight bag and freeze for at least 3 hours or overnight. Place the bananas into a food processor or blender along with the almond milk, vanilla, and ground cinnamon and blend until smooth (this may take a few minutes). Scoop into dishes and top with almonds, and garnish a cinnamon stick. If you want a thicker texture like traditional ice cream, place blend back into the resealable bag and freeze for up to 3 hours.