Tart and tasty Tart and tasty 
1 cup berries (raspberries, strawberries, or blueberries)+ ¼ cup pomegranate juice
+ ¼ cup water
+ half of a banana
+ 1 cup ice
= my pomegranate smoothie
On-the-go smoothies are often loaded with sugar and so many calories—you might as well have a milkshake. But my version saves you about 140 calories, plus it’s loaded with antioxidants. Just combine the ingredients in a blender, and process until smooth.
Calories: 1611 cup berries (raspberries, strawberries, or blueberries)+ ¼ cup pomegranate juice
+ ¼ cup water
+ half of a banana
+ 1 cup ice
= my pomegranate smoothie
On-the-go smoothies are often loaded with sugar and so many calories—you might as well have a milkshake. But my version saves you about 140 calories, plus it’s loaded with antioxidants. Just combine the ingredients in a blender, and process until smooth.
Calories: 161
The perfect ending to a lightened-up family dinner. This cake is my absolute favorite dessert and is incredibly simple to prepare. 1 cup cake flour
1 cup soy milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup Hershey’s Special Dark cocoa powder
1/2 cup dark-chocolate chips
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
Preheat oven to 350°. Spray two 8-inch cake rounds with nonstick spray and set aside. In a small bowl combine soy milk, vanilla extract, and apple cider vinegar, and set aside for 5 minutes to let curdle. Add sugar and oil and mix well.
In another bowl, sift together flour, salt, baking powder, baking soda, and cocoa powder. Add the wet ingredients to the dry ones and fold in the chocolate chips.
Pour batter into prepared pans and bake for about 20 minutes, or until a toothpick inserted into the cakes comes out clean. Once cool, smother with your favorite vegan frosting and consume.
The perfect ending to a lightened-up family dinner. This cake is my absolute favorite dessert and is incredibly simple to prepare. 1 cup cake flour
1 cup soy milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup Hershey’s Special Dark cocoa powder
1/2 cup dark-chocolate chips
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
Preheat oven to 350°. Spray two 8-inch cake rounds with nonstick spray and set aside. In a small bowl combine soy milk, vanilla extract, and apple cider vinegar, and set aside for 5 minutes to let curdle. Add sugar and oil and mix well.
In another bowl, sift together flour, salt, baking powder, baking soda, and cocoa powder. Add the wet ingredients to the dry ones and fold in the chocolate chips.
Pour batter into prepared pans and bake for about 20 minutes, or until a toothpick inserted into the cakes comes out clean. Once cool, smother with your favorite vegan frosting and consume.
Ditch the heavy mayo dressing and instead serve your family this Greek-inspired salad. It’s full of fiber and healthy fats.8 ounces whole-wheat spiral pasta, cooked according to package directions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 hard boiled eggs, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
3 small radishes, sliced thin
1/3 cup kalamata olives, pitted and chopped
1/2 cup crumbled feta cheese
Sea salt and pepper, pinch
In a small bowl, combine olive oil and vinegar and whisk well.
In another larger bowl, combine cooked pasta, chopped egg, bell pepper, celery, radishes, olives, and feta cheese. Drizzle with dressing and toss well. Season with salt and pepper.
This salad is best made ahead of time so the flavors can mingle. I recommend preparing it at least 4 hours before serving, or better yet—overnight.
Ditch the heavy mayo dressing and instead serve your family this Greek-inspired salad. It’s full of fiber and healthy fats.8 ounces whole-wheat spiral pasta, cooked according to package directions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 hard boiled eggs, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
3 small radishes, sliced thin
1/3 cup kalamata olives, pitted and chopped
1/2 cup crumbled feta cheese
Sea salt and pepper, pinch
In a small bowl, combine olive oil and vinegar and whisk well.
In another larger bowl, combine cooked pasta, chopped egg, bell pepper, celery, radishes, olives, and feta cheese. Drizzle with dressing and toss well. Season with salt and pepper.
This salad is best made ahead of time so the flavors can mingle. I recommend preparing it at least 4 hours before serving, or better yet—overnight.
A great way to lighten up your average burger! I love the extra kick from the jalapeno.Preheat grill.
Combine the ground turkey, beaten egg, seasonings, and jalapeno together in a large bowl and mix well.
Divide meat into four patties, each about the size of your palm (4 ounces). Grill each burger for about 5 minutes per side, or until cooked through. Top burger with cheese for the last 2 minutes of grilling time. Serve on a bun layered with veggies, mustard, and ketchup.
A great way to lighten up your average burger! I love the extra kick from the jalapeno.Preheat grill.
Combine the ground turkey, beaten egg, seasonings, and jalapeno together in a large bowl and mix well.
Divide meat into four patties, each about the size of your palm (4 ounces). Grill each burger for about 5 minutes per side, or until cooked through. Top burger with cheese for the last 2 minutes of grilling time. Serve on a bun layered with veggies, mustard, and ketchup.
