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.

Avocado & Asparagus Stuffed Egg White Omelet!

4 ingredients. 5 minutes. 1 quick, healthy & delicious breakfast recipe! This “Avocado & Asparagus Stuffed Egg White Omelet” by Maria & Savannah of “BusyGirlsEatClean” in Las Vegas, Nevada is a great example of a wholesome breakfast idea; it’s simple to make, gluten-free, and check out this nutritional breakdown: 65% DV of fiber, a whopping 21.4 grams of protein, 26% DV of Vitamin A, and 46% of your daily recommended intake of Vitamin C! Not a bad way to start the day, eh? In addition, the fat content of this meal creation consists mainly of polyunsaturated fats, which are broken down most easily in the body, and used for great fuel throughout the day! Give this 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

 

Avocado_Asparagus_Omelet

 

CALORIE COUNT: 412 Calories Per ServingSERVING SIZE: 468 grams.

 

What you need:

6 Asparagus stems

4 Egg whites

1 Avocado

1/4 Tsp. sea salt

Olive Oil (For Frying Omelet)

Directions: (Approximate cook time: 5 minutes; Servings: 1.)

  1. Turn on your stovetop to medium-high heat.

  2. Next, chop asparagus finely by hand, or in an express food processor; then mix with egg whites and sea salt in a medium-sized bowl.

  3. Lightly grease a small frying pan with olive oil, and begin frying the egg white, asparagus, and salt mixture.

  4. When the omelet is firm but not yet fully cooked, slice your avocado into strips, place on top of the omelet, and with a spatula fold one side of the omelet over the avocado slices; then double fry the omelet again on both sides with the avocado inside. Serve immediately.

  5. 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.

“Summer Of The Superfood”: Quinoa (3 of 50)

The “Summer Of The Superfood” moves along, with our selection #3 of 50: QUINOA!

 

Quinoa

 

 Quinoa is a superfood that has become nutritionally renowned for its protein content; yet while it does have a decent amount of the good stuff, it’s not actually the amount of protein that’s so impressive. Instead, it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in many types of meats.

 

 This alone would make us consider quinoa as a premier superfood on our list; but wait, there’s more! One thing that people often overlook about quinoa, is that it contains almost TWICE as much fiber as most other grains. Fiber is most widely known to relieve constipation (yikes), and also helps to prevent heart disease by reducing high blood pressure & diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids, and may help you to lose weight. (Quick Tip: It takes a longer time to chew quinoa than does other foods, because it makes you feel fuller for longer and is less “energy dense,” which means it has fewer calories for the same volume of food)

 

Fact Time: There are 111 calories in each 1/2 cup of cooked quinoa.

 

 In comparison to cereal grasses like wheat, quinoa is much higher in fat content, and can provide valuable amounts of heart-healthy fats like monounsaturated fat. Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA). Given this higher fat content, researchers initially assumed that quinoa would be more susceptible to oxidation and resulting nutrient damage; however, recent studies have shown that quinoa does not get oxidized as rapidly as might be expected given its higher fat content. This finding is GREAT news from a nutritional standpoint! In a nutshell, the processes of boiling, simmering, and steaming quinoa do not appear to significantly compromise the quality of quinoa’s fatty acids, allowing us to enjoy its cooked texture and flavor while maintaining this nutrient benefit. Food scientists have speculated that it is the diverse array of antioxidants found in quinoa—including various members of the vitamin E family like alpha-, beta-, gamma- and delta-tocopherol as well as flavonoids like quercetin and kaempferol—that contribute to this oxidative protection. At Tasty25, we recommend 1/2 cup to 1 cup of cooked quinoa, along with fresh veggies and/or a lean meat protein, such as chicken; do this, and you’ll be well on your way to becoming a food conscious individual! – Tasty25 Staff

 

 Wanna know a few ways to incorporate quinoa into your diet? Check out these great Tasty25 creations that contain quinoa:

 

Homemade Broccoli Cheddar Soup!

Take one good look at the picture below, and you’ll definitely be hungry for this new Tasty25 creation! This Homemade Broccoli Cheddar Soup recipe submitted by Andie Evans of Ottawa, Ontario in Canada, is a 25-minute meal that yields up to 10 servings of warm, creamy broccoli soup. Each 108-calorie serving is packed full of amazing nutrients, such as 5.7 grams of protein, 47% DV of Vitamin A, and a whopping 107% of your daily recommended intake of Vitamin C! Lunch or dinner, summer or winter, this healthy & delicious vegetarian meal is sure to satisfy your body, and your taste buds. Make sure to leave a rating & comment below once you’ve tried it, and we know you’ll enjoy! Happy Cooking. – Tasty25 Staff

 Broccoli_Cheddar_Soup

 

Every recipe has a story! Andie shared hers with us: “I’m a huge broccoli cheddar soup fan: the creamy mix of cheese and fresh veggies just gets me every time. But store-bought soup is usually packed with preservatives and low on nutrients — not exactly conducive to my healthy eating plan. So unwilling to give up one of my food favourites, I set out to make a delicious broccoli soup that cut the calories, yet retained the flavour. And let me tell you, the results surprised even me!” –Andie

 

CALORIE COUNT: 108 Calories Per ServingSERVING SIZE: 188 grams

 

What you need:

8 Cups fresh broccoli florets

1 Cup carrot (shredded)

2/3 Cup sweet onion (diced)

2/3 Cup light cheddar cheese (shredded)

2 Cups 2% milk (May substitute for almond, coconut or soy milk)

4 Cups low-sodium chicken stock

1.5 Tbsp. olive oil

Seasoning (To taste)

Directions: (Approximate cook time: 25 minutes; Servings: 8-10.)

  1. Heat olive oil in a large pot on medium-high heat, and add onions to sauté; Cook until onions are soft. (Andie’s Tip: “To increase the flavour, you can add in your favourite seasoning; I love garlic & italian seasoning!”)

  2. Next, add your chicken stock and milk to the pot; Simmer for 3-5 minutes on medium-low, until milk becomes frothy.

  3. Then add the carrots and broccoli to pot, letting the soup simmer uncovered on medium-low heat for 15-20 minutes, or until broccoli becomes soft.

  4. When broccoli becomes soft, turn off the burner, and stir in cheese; Serve hot.

  5. Eat & enjoy!

 Thanks Andie 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.

Avocado Chicken Salad Sandwich!

We absolutely LOVE quick recipes that incorporate a wide variety of fresh foods & spices; this one fits the bill perfectly! Check out this Avocado Chicken Salad Sandwich submitted by Yelitza Velazquez of Plymouth, Connecticut; at a solid 362 calories per serving of pure deliciousness, this chicken salad sandwich on whole wheat bread can make a great lunch or dinner option for yourself, or your family! The leftovers also store really well in the fridge, saving you some additional time in lunch prep for the next day. It’s packed full of protein (31.8 grams), provides 26% of your DV for dietary fiber, and also contributes positive amounts of calcium & Vitamin C. Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy this one! Happy Cooking. – Tasty25 Staff

 

Avocado_Chicken_Salad_Sandwich

 

CALORIE COUNT: 362 Calories Per ServingSERVING SIZE: 214 grams.

 

What you need:

1 Chicken breast

1/3 Cup celery (chopped)

1/3 Cup tomatoes

1/3 Cup crushed pineapple

2 Tbsp. non-fat greek yogurt

2 Tbsp. avocado (mashed)

2 Tbsp. green onions

1 Tsp. ginger

2 Tsp. lemon juice

1 Tsp. curry

2 Tsp. fresh cilantro (chopped)

1/4 Tsp. sea salt

1 Tsp. black pepper

3 Lettuce leaves

6 Slices whole wheat bread

Feta cheese (Optional)

Olive Oil (For Cooking Chicken Breast)

Directions: (Approximate cook time: 15 minutes; Servings: 3.)

  1. Turn on your stovetop to medium-high heat.

  2. Place a skillet on the stovetop, and cook your thawed chicken breast in olive oil for 8-10 minutes, turning every 90 seconds; after your chicken is thoroughly cooked, cut chicken into bite sized cubes, and set aside.

  3. Next, mix all of your ingredients together, including the chicken cubes, in a medium-sized bowl.

  4. Then, spread a generous amount of the chicken salad mix to a slice of wheat bread; complete sandwich by adding a lettuce leaf, a bit of feta cheese (OPTIONAL), and topping with another piece of wheat bread. Serve immediately. (Refrigerate leftover chicken salad in tupperware for later use.)

  5. 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.

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.

Paleo Chicken Salad Cucumber Bites!

Summer is here, and we’re glad to be back! We couldn’t think of any better way to up the ante than giving you these delicious Paleo Chicken Salad Cucumber Bites from Tasty25 Foodologist & New Orleans, LA native, Amber Constant. This creative recipe is a crisp & refreshing way to stay food conscious during the summer season, and works perfectly as a party snack platter, or a meal by itself. Best thing about it? It feeds 4 people at 255 calories per serving, contains over 22 grams of protein, and is also high in Vitamins A & B6! Trust us when we say, this is one Tasty25 creation you won’t wanna just look at. Share your thoughts with us by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Paleo_Chicken_Cucumber

 

CALORIE COUNT: 255 Calories Per ServingSERVING SIZE: 349 grams.

 

What you need:

3 Large cucumbers

1 1/2 Cup shredded chicken breast (2 chicken breasts)

1/3 Cup celery, chopped fine

1/3 Cup red onion, chopped fine

1/3 Cup shredded carrot

1/3 Cup pecans, chopped

2 Tbsp. hemp seeds

1 Tbsp. black sesame

2 Tbsp. kelp seasoning

1 Tsp. paprika

1/2 Tsp. cayenne

1 Tsp. black pepper

1/2 Tsp. ground mustard

2 Tbsp. avocado

1 Tbsp. fresh chopped parsley

1/4 Cup Veganaise

1 Tbsp. apple cider vinegar

Olive Oil (For Cooking Chicken Breasts)

Directions: (Approximate cook time: 15 minutes; Serves 4 adults.)

  1. Turn on your stovetop to medium-high heat.

  2. Place a large skillet on the stovetop, and cook your chicken breasts in olive oil for 8-10 minutes, turning every 90 seconds; after your chicken is thoroughly cooked, shred chicken in a bowl, and set aside.

  3. Next, with your cucumbers set aside, mix all of the spices, avocado, apple cider vinegar, and Veganaise together; set aside.

  4. Then, mix all of your remaining ingredients, including the shredded chicken, in a separate bigger bowl.

  5. Take your cucumbers, and cut them into 1/2 inch slices; then mix together both bowls of ingredients.

  6. Place 1 Tbsp. of the chicken salad mixture in between 2 cucumber slices; repeat, and serve immediately.

  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.

 

Amber_Constant

Amber Constant is Tasty25 Magazine’s “Foodologist” from New Orleans, LA.