“Summer Smoothie Marathon”: #7) Breakfast Smoothie

For Smoothie #7 in our “Summer Smoothie Marathon”, we’ve got our healthy “Breakfast Smoothie”! This is a simple & delicious smoothie for when you need breakfast on the go; it’s packed full of nutrients, and is mighty hearty. Plus, check this: 20.1 grams of protein, 32% of your daily recommended intake of fiber, and VERY high amounts of Vitamins B6 & B12 for energy! Such a great way to kickstart your metabolism in the morning, and put you on track to having a food conscious day. After you give this smoothie a try, leave a rating & comment below; we know you’ll enjoy it! Happy Cooking. – Tasty25 Staff

 

Breakfast_Smoothie(Article)

 

CALORIE COUNT: 453 Calories Per ServingSERVING SIZE: 1 Adult

 

What you need:

1/2 Cup Quick Oats

1/2 Cup Chopped Almonds

1/2 Cup Chopped Strawberries

1/2 Cup Chopped Bananas

1 Cup Plain Yogurt (Low Fat)

1/2 Cup Milk (Low Fat) (Skim, Soy, Rice, or Almond)

Directions: (Approximate cook time: 3 minutes; Servings: 1)

  1. Place all ingredients into container of electric blender; Blend on high.

  2. Blend until smooth; Serve immediately. (Smoothie may become thick if not consumed right away!)

  3. Drink & enjoy!

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

Healthy Blueberry Pancakes with Coconut Cream!

A healthy, balanced breakfast is ESSENTIAL to kickstarting a food conscious day! It’s important to get our metabolisms going early, and replenish our bodies with good fuel. These Healthy Blueberry Pancakes with Coconut Cream submitted by Yelitza Velazquez of Plymouth, Connecticut feeds 5-6 people at a low 240 calories per serving, contains a whopping 9 grams of protein per serving, and they’re packed full of fiber, calcium, and Vitamin C! Let us know what you think by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Blueberry_Pancakes_Coconut_Cream

 

CALORIE COUNT: 240 Calories Per ServingSERVING SIZE: 105 grams.

 

What you need:

 

  • Ingredients for pancakes

1 Cup multigrain pancake mix

1/4 Cup oats

1/2 Cup blueberries

2/3 Cup 2% milk

2 Tbsp. banana

1 Tbsp. ground flax seed

3 Tbsp. water

  • Ingredients for coconut cream

1 Cup fresh coconut

1/2 Cup almonds

2 Tbsp. honey or agave nectar

2 Tbsp. chia seeds

1 Tbsp. water

Directions: (Approximate cook time: 15 minutes; Serves 5-6.)

  1. Preheat a non-stick skillet or griddle to medium/medium-low heat.

  2. Next, mix all of your pancake ingredients in a medium-sized bowl.

  3. Pour batter onto your 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.

  4. Remove from skillet/griddle, and set aside.

  5. Next, mix all of your coconut cream ingredients in a food processor or blender, and serve over pancakes while hot.

  6. Serve immediately. (Feel free to top with fruit & nuts!)

  7. 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.

Tasty25 TV: Strawberry & Peach Salad w/ Chicken!

It’s never a bad idea to whip up a balanced salad in the kitchen for lunch or dinner! Check out Episode 2 of Tasty25 TV, as we bring you a Strawberry & Peach Salad w/ Chicken recipe submitted by a very special Tasty25 contributor – Chef Dana Herbert of New Castle, Delaware. Chef Hebert recently competed for Buddy Valastro’s 8-week baking contest “Next Great Baker” on the cable television network TLC™, and won first place! His culinary creations have also been featured on several other cable TV networks, including WeTV™ and QVC™, and it’s an honor to welcome this world-class baker & food enthusiast to our food conscious community. His salad recipe is a complete meal consisting of only 390 calories per serving, contains 33% of your daily Vitamin A recommendation, and over 124% of your Vitamin C! Give Chef Dana’s recipe a try, and let us know what you think by rating and/or commenting. Enjoy, be food conscious, and Happy Cooking!  – David Jones II, Editor

 

 

What you need:

2  6-oz chicken breasts

2 Bunches of spinach/baby spinach (Washed, dried, and cut if needed.)

3 Cups sliced strawberries

1 Cup sliced peaches

1/2 Cup walnuts

2 Tbsp. poppy seeds

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1 Tbsp. honey

1/2 Tsp. dry mustard

1/4 Tsp. black pepper powder

Pinch of sea salt & paprika

 

Photo by: Erik Meyer

 

Directions: (Approximate cook time: 15 minutes; Serving size – 4 adults)

  1. Using a whisk, combine the lemon juice, 2 Tbsp. of olive oil, dry mustard, poppy seeds, and a pinch of salt & paprika until all ingredients are dissolved; Place dressing in the refrigerator.

  2. Next, heat your oven to 350 degrees; Place walnuts & almonds on a metal baking tray, and toast in the oven for 8-10 minutes.

  3. Cut the chicken breasts into even horizontal strips; Place on a cooking grill, and grill until cooked all the way through. (10-15 minutes.)

  4. After the chicken is thoroughly cooked, toss torn spinach leaves, strawberries, and peaches in a large bowl, and drizzle the refrigerated dressing over it.

  5. Now add walnuts, and top salad with grilled chicken; serve immediately.

  6. Eat & enjoy!

 Thanks Chef Dana 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.

“Believe It Or Not” Healthy Double Chocolate Cookies!

As the great healthy & delicious recipes continue to pour in, here’s a tasty new creation for your dessert category! Check out these “Believe It Or Not” Healthy Double Chocolate Cookies submitted by Kelynn McManus from the city of Calgary in Alberta, Canada; these sweet chocolate treats are high in fiber, low in fat, and only 177 calories per serving! Give Kelynn’s recipe a try, and make sure to share your thoughts about this unique dessert recipe by leaving a rating & comment below! We hope you enjoy, and Happy Cooking! – Tasty25 Staff

 

 

What you need:

1 1/2 Cups almond (Ground)

1 Cup cocoa powder

1 Cup raisins (Chopped)

1/2 Cup dark chocolate chips

1 Large egg

1 Ripe avocado

1 1/2 Tsp. baking soda

1/2 Tsp. vanilla extract

Directions: (Approximate cook time: 9 minute; Makes 1 dozen cookies; 12 servings.)

  1. Preheat oven to 350°F.

  2. Grind the almonds into a fine meal using a food processor or Magic Bullet.

  3. In a large bowl, whisk together almond meal, cocoa powder, and baking soda; Using the food processor, blend your avocado, vanilla, raisins and egg until smooth.

  4. Next, combine wet ingredients into the dry mixture; Mix until incorporated evenly.

  5. After mixing ingredients evenly, add your dark chocolate chips and stir until evenly distributed.

  6. Refrigerate dough for 10 minutes. (Refrigeration is important to make the dough firm.)

  7. After taking mixture out of your refrigerator, form mix into flattened balls, and bake on a parchment lined baking sheet for 9 minutes. (Do not over bake!)

  8. Remove cookies from the pan, and allow to cool for 1-2 minutes before serving. (Refrigerate leftovers in a sealed container.)

  9. Eat & enjoy!

 Thanks Kelynn 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.

5-Minute Fruit & Granola Cereal!

A healthy breakfast is essential to a balanced and sustainable diet, and this 5-Minute Fruit & Granola Cereal recipe sent in by Tracy Henke of Lafayette, LA is definitely a perfect fit! High in fiber and vitamins A, C, B6 & B12, this 370 calorie per-serving culinary creation is a great way to start your day with a wholesome breakfast that will leave you energized to take on the days tasks! And let’s not forget how the fresh bananas, blueberries, and raspberries give it a naturally sweet & delicious fruit flavor. So tasty! Share the gift of healthy nutrition by making this recipe for your family or roommates, and leave us some feedback by rating & commenting below. Enjoy, and Happy Cooking! – Tasty25 Staff

 

 

What you need:

3 Cups natural, whole grain granola

1 Cup fresh blueberries

1 Cup fresh raspberries

2 Fresh bananas (Sliced)

2 Tbsp. sliced almonds

2 Cups non-fat milk

Directions: (Approximate cook time: 5 minutes; Serving size – 4 adults)

  1. Cut bananas into thin slices, and thoroughly wash the blueberries & raspberries.

  2. Divide sliced bananas evenly into 4 bowls, and then divide granola evenly on top.

  3. Next, top the granola with sliced almonds, and your fresh blueberries & raspberries.

  4. Add your non-fat milk evenly to each bowl; Serve immediately.

  5. Eat & enjoy!

 Thanks Tracy 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.

Cranberry-Coconut Granola!

Healthy snacks are a GREAT way to keep yourself on track of a wholesome daily diet, and we’ve got a great new one for you today! This Cranberry-Coconut Granola recipe from Mary Plies of Columbia, SC is light, low-fat, and sweetened with natural ingredients, giving you a healthy & delicious snack that’s less than 150 calories per serving! Whole grains, almonds, sunflower seeds, and more round out this tasty creation, and we know this is one that our food conscious community will definitely enjoy for many times to come. Make sure to share what you think about this recipe by rating and commenting below, and we hope everyone has a healthy & happy day. Happy Cooking! – Tasty25 Staff

 

 

What you need:

3 Cups quick-cooking oats

1 Cup 2% milk

2 Tbsp. unsalted butter (Melted)

1 Cup flaked coconut

1 Cup sliced almonds

1/2 Cup unsalted sunflower seeds

1/2 Cup sweetened dried cranberries

1/2 Cup fresh clover honey

Extra-virgin olive oil

Directions: (Approximate cook time: 25 minutes; Serving size – 8-12 adults; Makes 16-24 granola bar squares.)

  1. Preheat oven to 350 degrees °F, and then grease a 9×13 inch pan lightly with olive oil.

  2. In a large bowl, mix together oats, milk, butter, coconut, almonds, sunflower seeds, and cranberries with your hands until well blended; After ingredients are mixed well, press flat into the prepared pan; After pressing mixture in the pan, drizzle all the honey evenly on top, and place in the oven.

  3. Bake for 15-20 minutes in the preheated oven, depending on how crunchy you prefer them. (Lightly browned just around the edges will give you moist, chewy bars.)

  4. Let cool for 5 minutes, cut into squares then let cool completely before serving.

  5. Eat & enjoy!

 Thanks Mary 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.

Coconut Almond Macaroons!

Hooray! We’ve got another great healthy dessert recipe for all of our Tasty25ers across the globe! This Coconut Almond Macaroon recipe, sent in by Sharon Bloom from Detroit, MI, makes for a low-fat & tasty sweet treat that’s good for almost any occasion. They’re light, full of good nutrients, utilize healthy sugars, and are absolutely bursting with flavor! Sharon says that her delicious macaroons are “always a hit” at parties and functions; So make sure to give them a try as the next dessert or snack you make! As always, we LOVE to hear from our viewers and subscribers; Let us know what you think about this recipe by rating and commenting below, and we hope everyone is having a wonderful day. Happy Cooking!  – Tasty25 Staff

 

 

 What you need:

1 1/4 Cups almonds

1/4 Cup fresh clover honey

1/4 Cup coconut

2 Egg whites (Beaten)

2 Tbsp. grated lemon peel

2 Tbsp fresh lemon juice

1/8 Tsp. cinnamon

Directions: (Approximate cook time: 25 minutes; Serving size – 2-4 adults; Makes 4 macaroons.)

  1. Grind the almonds coarsely in a medium sized bowl; Combine the cinnamon and lemon peel, and add them to bowl.

  2. Beat egg whites very stiff, add in honey and continue beating; Add the lemon juice and coconut with the almond mixture, and blend well.

  3. Place 4 Tsp. sized portions of the mixture onto un-greased parchment or cookie sheet paper. Bake 25 minutes at 275 degrees °F.

  4. Remove from paper while still slightly warm; Serve cool.

  5. Eat & enjoy!

 Thanks Sharon 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.