We know something is coming at Sunday's VMAs...
...and now we have a better idea of exactly what that might be!
I love carrot cake! It’s one of the desserts I wish I could eat for every meal (it does have vegetables, right?) Here is a version where you get the entire flavor without the guilt. FitPerez fan Victoria from Stockton, California requested a 4 ingredient recipe for a healthy, low-carb cake – and here you go!
It’s also raw (no baking required) gluten-free and vegan! Give it a try and let me know what you think!
2 large carrots, peeled and chopped
1 ½ cups buckwheat, oat or almond flour
2 cups dried fruit (I use ½ dates, ½ dried pineapple, but experiment with raisins, apricots, etc)
½ cup dried coconut
Add all ingredients to food processor, and pulse until combined and sticks together. For this recipe, you can pour into an 8 in round pan (I like the spring-form type for easy removal) or lined cupcake tins. Spoon icing on top of carrot mixture, spread lightly, and put pan in refrigerator until hardened; at least 2 hours. Garnish with a dusting of fresh ground cinnamon or nutmeg, and its ready to serve!
2 cups raw cashews, soaked in water for at least 2 hours
2 tablespoons coconut oil
2 tablespoons lemon or fresh orange juice
½ cup maple syrup or agave
Combine all ingredients in blender, until smooth. Add water (if needed) 1 teaspoon at a time, to get a frosting like consistency. Set-aside until ready to use.
Pancakes are amazing, and when combined with chocolate – could arguably be one of the best foods ever! Here is a quick and easy version that can be made in minutes, is gluten-free and low carb! I’ll whip this recipe up whenever I have a super over ripe banana, and they are always delicious. Also try substituting the chocolate for chopped nuts, dried fruit or ground flax seed for an extra boost of awesome.
½ cup ripe banana, mashed
1/8 teaspoon baking powder
2 tablespoons dark chocolate chips
Mix all ingredients together, and preheat griddle to medium high heat. Grease (try coconut oil – its my new favorite for pancakes) and drop batter by the spoonful. Cook for a couple of minutes (or until golden) and flip. Serve with your favorite syrup or jam, and enjoy!
I’m obsessed with chocolate ice cream, and love the new versions that are vegan and gluten-free with a coconut base. With my habit getting out of control (these cartons are about $7 each) I figured I needed to make it myself! This is the perfect base recipe for making ice cream; just start experimenting with different flavor combinations and discover your favorite (I add a splash of mint extract to mine for a thin mint kick).
1 can (14 ounce) coconut milk
2 tablespoons unsweetened cocoa powder
1/3 cup sugar
10 crushed chocolate cookies (I use the GF Chocolate animal crackers)
Blend the first 3 ingredients in blender or food processor for 30 seconds. Pour into ice cream maker and follow the manufactures instructions. During last few minutes, add crushed cookies. Transfer to freezer safe container, and freeze until ready to serve. Don’t have an ice cream maker? Check out my website for tips on making your own at home!
Everyone loves onions rings. The oily greasy fingers and calories that come with it? Not so much. Give the bbq side a healthy remix by baking it instead! Fresh herbs give it flavor without the fat.
2 eggs plus 1 teaspoon water
1 cup of bread crumbs
2 tablespoons fresh herbs (I used lemon basil)
1/2 tsp. salt
1/2 tsp. black pepper
Whisk the eggs and water together in a shallow dish. Combine herbs, salt and pepper and bread crumbs in a separate shallow dish. Peel onion. Cut into rings. Dip the onion rings into egg mixture, then into bread crumbs herb mixture. Place on lightly greased baking sheet lined with parchment paper. (You can spray the rings with cooking oil for an extra crunch!) Bake on 400′ for 25 minutes or until crispy.
Honey Mustard Dipping Sauce:
1/2 cup of mayo
1/4 cup of honey
1/4 cup of djon mustard
3 onion rings chopped
Combine the mayo, honey and mustard until smooth. Top with chopped onion rings for a tasty crunch!
*Tips&Tricks: Add shredded or grated parmesan to the bread crumbs mixture for a deliciously dairy and cheesy taste!
[Image via Kosher In The Kitch.]
Playing hostess this weekend, or just want to brunch on something healthy AND delicious? Whip up these Vegan Pancakes and serve them up with a Fresh Berry Compote for a fab weekend treat without any guilt!
6 tablespoons water
2 tablespoons whole ground flaxseed meal
2 cups whole wheat flour
2 tablespoons sugar
2 cups of almond or soy milk
1 tsp. salt
3 tsp. baking powder
Combine water and flaxseed in a small bowl. Combine and let sit for a few minutes. Then combine it with the remaining ingredients in a large mixing bowl. Heat up a frying pan with cooking spray, oil or butter. Fry up batter in batches, using a 1/3 cup for large pancakes and 1/4 cup for smaller sized pancakes. Flip over so both sides are lightly browned. Serve with butter, syrup or fresh berry compote.
1 cup of blueberries
1 cup of sliced strawberries
1/4 cup of sugar
1 tablespoon lemon juice
Combine berries, sugar and lemon juice in a pot. Bring it to a boil then simmer on low flame until begins to thicken into a syrup. Serve over pancakes!
[Image via Kosher In The Kitch.]
This easy and delicious recipe for Steak and Asparagus is the perfect meal for lounging by the pool with friends. Throw in a couple of beers and it's the perfect summer dinner.
1 large bunch of asparagus, steamed
1 lb. flank steak, or sandwich steak
1/4 cup olive oil
2 tablespoons soy sauce
2 tsp steak seasoning
1 clove garlic, chopped
1 teaspoon minced ginger
In a large ziplock bag mix together the oil with the soy sauce. Add the garlic, ginger and steak seasoning. Place the steak in the bag. Marinate the meat for at least 20 minutes. Heat a grill pan or frying pan until very hot, (without oil.) When the pan is hot, add the steak and brown on both sides. Let it rest for a few minutes before cutting. Serve it sliced up thinly over steamed asparagus or in a fresh garden salad.
[Image via Kosher In The Kitch.]
You should take a moment and realize that you'll never be ready for the amazing taste of the Lychee Love Hotel cocktail. The TY KU, the juice, the mint: nothing can prepare your tastebuds!
That being said, you should just dive right in and try it!
Here are the ingredients:
2 oz TY KU Citrus Liqueur
1 oz Lychee Juice
6 Fresh Mint Leaves
Stirred in a rocks glass over ice
Now watch how to mix it up and slam it back like a boss (above) on Shake & Share with Ro Patel!!