Chickpea Cream Pies!

If you’ve ever liked Oatmeal Cream Pies, you’re gonna LOVE our latest unique dessert submission! Check out these “Chickpea Cream Pies” by Maria & Savannah of “BusyGirlsEatClean” in Las Vegas, Nevada; it’s a great healthy & delicious twist to an American classic sweet treat, and we were surprised at how food conscious one of these yummy cookies actually was. You’re getting 31% of your DV of fiber, 13.8 grams of protein, 10% DV of Calcium, and much more! Calorie count is low too, at only 243 per serving. Give this dessert recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy it. Happy Cooking! – Tasty25 Staff

 

Chickpea_Cream_Pie

 

CALORIE COUNT: 243 Calories Per ServingSERVING SIZE: 64 grams.

 

What you need:

 

  • Cream Pie Ingredients

1 Can of chickpeas

1/4 Cup almond butter

1/2 Cup oats

2 Tbsp. honey

2 Tbsp. vanilla whey protein

  • Frosting Ingredients

1/4 Cup almond butter

2 Tbsp. vanilla whey protein

2 Tbsp. non-fat Greek yogurt

Directions: (Approximate cook time: 20 minutes; Servings: 8-10)

  1. Preheat your oven to 350° F.

  2. Next, mix all of the Cream Pie ingredients together in a blender or food processor.

  3. Take the Cream Pie mixture, and fill a large, lightly greased muffin tin, using enough mix to fill each individual muffin tin 1/4-1/2 of the way full. (Quick Tip: It’s easier to make the “pies” with a muffin tin, but you can also use a cookie sheet.)

  4. Bake in the oven for 13 minutes; while the Cream Pies are baking, mix together your Frosting ingredients by hand in a small bowl.

  5. When Cream Pies are done, remove them from your muffin tin or cookie sheet; next, add “cream” to one side of Cream Pie, and make sandwich with the other; Serve immediately, or refrigerate for a later date.

  6. Eat & enjoy!

  Thanks Maria & Sav for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Rainbow Veggie Wrap!

Here’s a colorful & delicious vegan meal for you to chow down on! Check out this Rainbow Veggie Wrap recipe submitted by Sophie MacKenzie of Cambridge in Waikato, New Zealand; it’s a 10-minute, 401 calorie creation that looks even better for you than it looks; 44% DV of fiber, 11.6 grams of protein, 139% of your DV for Vitamin A, and 152% of your recommended daily intake of Vitamin C! Share your thoughts on this awesome recipe by leaving a rating & comment below, and we know you’re gonna enjoy this one. Happy Cooking! – Tasty25 Staff

 

Rainbow_Veggie_Wrap

 

Every recipe has a story! Sophie shared hers with us: “When I don’t know what I want to eat, this always is my top go to meal because it has everything you need for health, and tastes divine! You can easily change the the flavours with what type of hummus you put in; hope you enjoy it as much as I do!” –Sophie

 

CALORIE COUNT: 401 Calories Per ServingSERVING SIZE: 354 grams

 

What you need:

1 Large spinach tortilla wrap

1/2 Cup avocado (mashed)

2 Tbsp. hummus

2 Lettuce leaves

1/4 Cup spinach (chopped)

1/2 Cup purple cabbage (chopped)

1/4 Cup carrots (sliced in thin strips)

1/2 Cup bell pepper (sliced in strips)

1/4 Cup cucumbers (chopped)

1/4 Cup tomatoes (sliced)

Directions: (Approximate cook time: 10 minutes; Serves 1 adult.)

  1. Spread the avocado & hummus on one side of the spinach tortilla wrap.

  2. Next, add the soy sauce, salt, and black pepper (if desired) to the veggie mixture; Cook on high heat until cooked through and a little tender, but still crunchy.

  3. Pour the drained beans into a medium bowl, and add the cooked veggie mixture. Add Italian dressing if desired.

  4. Serve immediately.

  5. Eat & enjoy!

 Thanks Sophie for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Peanut Butter Rocky-Road Squares!

Hello Tasty25ers! Only one word came to our minds when we received this 5-minute recipe for Peanut Butter Rocky-Road Squares: Unbelievable! This genius chocolatey dessert recipe sent into us by Lilian Vargas from San Antonio, TX allows us all to indulge on a tasty treat while feeling good about it; ONLY 70 CALORIES PER SERVING! This recipe is perfect for a large gathering, and stores well in the refrigerator or freezer. Enjoy, and Happy Cooking! – Tasty25 Staff

 

RockyRoadSquares

 

CALORIE COUNT: 70 Calories Per ServingSERVING SIZE: 15 grams.

 

What you need:

1 Cup bittersweet cacao chocolate chips

1 Cup crunchy-style organic, reduced fat peanut butter

1 1/2 Cups miniature marshmallows

1 1/2 Cups Bran Cereal

Directions: (Approximate cook time: 5 minutes; Yields 36 bite-sized squares.)

  1. Line a large baking dish with aluminum foil.

  2. In microwave-safe glass bowl, combine chocolate chips and peanut butter; Microwave on HIGH for 1 minute.

  3. Remove the bowl and stir with spoon for a minute to finish melting the chocolate chips. (If necessary, microwave the mixture for an additional 30 seconds and stir again.)

  4. Stir in marshmallows and Bran cereal and pour mixture into prepared dish; smooth the mixture out to cover the bottom of the dish.

  5. Refrigerate until mixture hardens; Then lift foil from dish and place Rocky Road on a flat surface.

  6. Cut into bite-size squares. (Yields 32-36 large bite-sized pieces.)

  7. Eat & enjoy!

Thanks Lilian for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Healthy Plantain Pancakes!

Love begins bright & early in the kitchen, with a healthy & delicious recipe to kickstart your day! Check out these Healthy Plantain Pancakes submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; I mean, fresh, warm hotcakes, topped cold, fresh fruit and nuts… Need we say more? This yummy meal feeds 2 people at a low 240 calories per serving, contains only 3.4 grams of fat, and they’re packed full of Vitamin’s A, C, B6 & B12! Make sure to let Amber know what you think by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Plantain_Pancakes1

 

CALORIE COUNT: 240 Calories Per ServingSERVING SIZE: 243 grams.

 

What you need:

1 Large, semi-ripe Plantain

1 Large egg

1/2 Cup egg whites

1 Tbsp. macadamia nut powder

1 Packet Stevia

1 1/2 Tsp. alcohol-free vanilla extract

1 Tsp. cinnamon

1 Tbsp. all purpose baking flour

1/4 Tsp. baking powder

2 Tbsp. 2% milk

1/8 Tsp. sea salt

Coconut or Olive Oil (For Coating Skillet/Griddle)

Directions: (Approximate cook time: 10 minutes; Serves 2 adults.)

  1. Preheat a cast-iron skillet or griddle to medium/medium-low heat.

  2. Next, mix all of the wet ingredients in a medium-sized bowl together; Do the same with the dry ingredients in another medium-sized bowl.

  3. Then,  mix both wet & dry ingredients together evenly; Make sure it isn’t lumpy. (Amber’s Tip: “I threw everything into my blender, and once the batter was evenly mixed, I used it to pour each pancake. Also, the batter for this recipe will be on the thin side, so make sure griddle or skillet is hot & sprayed with oil when the batter is added!”)

  4. Pour batter onto preheated skillet or griddle, until you see bubbles on the top (3-4 minutes); Then, flip the pancake to other side, cooking for 1-2 minutes.

  5. Remove from skillet/griddle, and serve hot. (Feel free to top with fresh fruit & nuts!)

  6. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

 

Amber_Constant

Amber Constant is a Tasty25 Magazine contributor from New Orleans, LA.

 

Spicy Chicken Brown Rice Pasta with Raw Mint Walnut Pesto!

You’re only 25-minutes away from a gourmet healthy & delicious recipe! Check out this Spicy Chicken Brown Rice Pasta with Raw Mint Walnut Pesto recipe submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; this balanced & wholesome meal feeds 3 adults, and touts a mere 348 calories per serving! It will make a great lunch or dinner for you and/or your family, and the food presentation is even dashing enough to consider preparing it for a romantic candlelit dinner with a significant other! Make sure to share your thoughts with everyone by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Spicy_Chicken_Brown_Rice_Pasta

 

Every recipe has a story! Amber shared hers with us: “I really LOVE the raw mint pesto on this dish; the flavors blend so amazingly! Additionally, feel free to garnish the dish with black sesame seeds and/or hemp seeds for added taste & food presentation.” –Amber

 

CALORIE COUNT: 348 Calories Per ServingSERVING SIZE: 312 grams.

 

What you need:

 

Ingredients for Pasta & Pasta Sauce:

1/2 Package of brown rice pasta

1/2 Large white onion (Chopped)

2 Cloves fresh garlic (Chopped)

2 Cup tomato basil pasta sauce

1 Cup shredded chicken (*You can buy a small rotisserie chicken from your grocery store for this.)

1 Cup cherry tomatoes

1 Tsp. paprika

1 Tsp. cayenne

2 Tbsp. chopped basil

1 Tbsp. parsley

Ingredients for Raw Mint Pesto:

1/4 Cup fresh mint

1/4 Cup fresh green kale

1/4 Cup raw walnuts

1/4 Cup fresh parmesan

2 Tsp. fresh lemon juice

1/8 Tsp. sea salt

Black pepper. (As desired)

Directions: (Approximate cook time: 25 minutes; Serves 2-3 adults.)

  1. Follow the cooking directions on your package of Brown Rice Pasta. (Have your pasta cooking while you prepare the pasta sauce & raw mint pesto.)

  2. Next, take the grapeseed oil & chopped onions, and place them in a medium-sized stovepan over medium heat; Cook onions until softened, for about 5-7 minutes.

  3. Add in the fresh minced garlic, and cook until it becomes aromatic. (About 1 min.)

  4. Toss in the shredded chicken, halved cherry tomatoes, chopped fresno peppers, a dash of black pepper, and cook for an additional 2-3 minutes.

  5. To complete the sauce, add in your tomato basil pasta sauce, along with the spices & herbs; Turn down your heat to medium-low, and cook everything for 3 minutes.

  6. Next, take the cooked brown rice pasta, and mix evenly with your pasta sauce.

  7. For the raw mint pesto, take all of your ingredients and blend them together into a food processor/blender until well incorporated; serve the pasta onto a plate, and then top your pesto onto the pasta (as shown in the picture).

  8. Eat & enjoy!

 Thanks Amber for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Easy-Bake Oatmeal Cupcakes!

Cupcakes with only 4 ingredients, 15 minutes prep time, and less than 50 calories per-serving? We’ll take ’em! Check out these Easy-Bake Oatmeal Cupcakes submitted by Mirela Øien of Trondheim, Norway; these naturally sweetened healthy & delicious treats are 44 calories each, and packed with great amounts of dietary fiber & protein! Try them out with a fresh fruit topping like raspberries or strawberries for an even more food conscious dessert/snack. Let us know what you think about this awesome recipe by leaving a rating & comment at the bottom of the page, and we hope you enjoy! Happy Cooking. – Tasty25 Staff

 Easy-Bake Oatmeal Muffins

 

CALORIE COUNT: 44 Calories Per ServingSERVING SIZE: 19 grams

 

What you need:

2/3 Cup organic oatmeal

2 Eggs

1 Tbsp. ground cinnamon

3 Tsp. Stevia sweetener (12 grams)

Directions: (Approximate cook time: 15 minutes; Yields 8 cupcakes.)

  1. Mix all of your dry & wet ingredients together in a medium-sized bowl.

  2. Fill 8 cupcake liners evenly with your cupcake mix, and place the cupcakes on a flat cooking pan.

  3. Place cupcakes in the oven for 8-10 minutes on 375 F°; remove from oven when cupcakes are golden brown.

  4. Remove cupcakes from your cooking pan, and allow to cool for 5 minutes. Serve alone, or with a fresh fruit topping. (Raspberry topping shown above.)

  5. Eat & enjoy!

 Thanks Mirela for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Cinnamon Oatmeal Pancakes!

2012 was a SPECTACULAR year for our food conscious community, and we’re starting the New Year right with an awesome new breakfast recipe! Check out these healthy & delicious 15-Minute Cinnamon Oatmeal Pancakes submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; they’re guilt-free, warm, fluffy pancakes, packed with dietary fiber, calcium, and complex carbohydrates! This 327-calorie recipe is a food conscious way to get your metabolism going in the morning, and make a healthy & delicious meal worthy of Tasty25 stardom. Let us know how they taste by leaving a rating & comment below, and we hope you enjoy! Happy Cooking! – Tasty25 Staff

 

Cinnamon_Oatmeal_Pancakes

 

Every recipe has a story! Amber shared hers with us: “The reason why I use a mixture of regular oats and steel cut oats is because steel cut oats are less processed, thus retaining more of its nutrition. Also, to spice it up, I added Crofters Natural Berry Jelly on each pancake layer, plus fresh cut D’Anjou Pears on top with chia seeds, coconut, raw agave nectar, and pumpkin seeds. So yummy!” –Amber

 

CALORIE COUNT: 327 Calories Per ServingSERVING SIZE: 2 Adults

 

What you need:

1/3 Cup organic oats

2/3 Cup organic oatmeal

1/2 Cup almond flour

1/8 Cup organic flax-meal

1 Egg

3/4 Cup 2% milk

1/8 Cup apple juice

1 Stevia packet (2 gram packet)

1 Tsp. baking powder

1/2 Tsp. vanilla

3/4 Tsp. cinnamon

1/4 Tsp. sea salt

1/4 Tsp. nutmeg

 

*If you want this recipe to be gluten free, make sure the oats you buy are certified gluten free. If you want it to be vegan, replace the egg with a “chia or flax egg”.

 

Directions: (Approximate cook time: 15 minutes; Serves 2 adults.)

  1. Put your oats in a food processor or blender, and grind them as finely as possible until it resembles a flour. (Some of the steel cut oats will still be somewhat coarse.)

  2. Next, heat a nonstick frying pan over medium to medium-high heat.

  3. Put all of your dry ingredients together in a bowl, and whisk just enough until its all evenly mixed; Do the same with all of your wet ingredients in a different bowl.

  4. Now, combine your wet & dry ingredients. (TIP: If your mixture seems too runny, you can always add more flax-meal to absorb the liquid; this absorption isn’t immediate, so wait a few minutes.)

  5. Apply coconut oil or olive oil spray if necessary onto hot pan or griddle, then ladle 1/3 cup of batter onto it; Wait until you see bubbles on the top on the pancake and dry edges, then flip. Repeat this process until all of the pancake are done; serve immediately.

  6. Eat & enjoy!

 Thanks Amber for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.