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Dr. Oz's 7 Layer Fat-Fighting Dip- 4 cups shredded lettuce, 3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice, 1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix, 1 can black beans, 3 medium diced tomatoes, 2 cans sliced olives, 8 oz 2% cheddar cheese


Five Ingredient Tomato-Basil Soup

5 Ingredient Vegan Tomato-Basil Soup. "This is one of those recipes that tastes waaaay more expensive than it is. I've made this twice. I use whatever canned tomatoes I have one hand (if not crushed, I blend them myself). I've only ever used fresh basil, but you could probably get away with dried basil. One day I'd love to roast my own fresh tomatoes and make this. Rating: 9.5/10"

What's Gaby Cookingfrom What's Gaby Cooking

Pesto Broccolini

Hands down the best Broccoli recipe ever invented! Pesto Broccoli from


2 Minute Vegan Parmesan Cheese

Takes only 2 minutes to make! Toss ¼ cup nutritional yeast, 1 cup raw almonds (unsalted) & 1 tsp salt into a food processor/blender and blend! DONE! Wasn't that fast? lol! #MyVeganJournal

The Garden Grazerfrom The Garden Grazer

Spinach + Tomato Quesadilla with Pesto

Spinach and Tomato Quesadilla with Pesto - vegetarian recipe

Fit Foodie Findsfrom Fit Foodie Finds

Black Bean & Quinoa Chili

Black Bean and Quinoa Chili- Made this last week,was fast and easy! I also added a jalapeno for a little more spice!

One of the 5 Quick Healthy Meal Ideas I found...come see the others:) the shrimp is really good. I actually didn't have cilantro but it was still yummy. Girls LOVED it

Tomato Soup Ingredients: 8-10 Roma Tomatoes 6 Basil leaves 3 Cloves of Garlic 3 Tbl. Olive Oil 1 Sweet Onion Directions: Mix all of the ingredients well in your Vitamix machine until warm and smooth

POPSUGAR Fitnessfrom POPSUGAR Fitness

Cucumber Avocado Caprese Salad

2 cucumbers- cut up, 1 pint cherry or grape tomatoes (about 30), 2 tablespoons chopped fresh basil, 1 cup fresh mozzarella (I like to use the little balls), 1 avocado, 1 tablespoon extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, Salt and pepper to taste

Jeanette's Healthy Livingfrom Jeanette's Healthy Living

Kale Basil Pesto (and other greens)

Kale Pesto

KALE WALNUT PESTO: 1/2 cup Kale, cleaned and chopped 1/4 cup basil leaves 1/2 cup walnuts 1 clove garlic 1/2 tsp salt 1/2 shredded parmesan cheese 1/2-3/4 cup extra virgin olive oil

Pesto in Vitamix: 1/2 cup olive oil; 1/2 - 3/4 cup parmesan cheese; 3 cloves of garlic peeled; 2 cups of fresh basil; 3 T pine nuts (can substitute walnuts); S&P to taste

½ c. extra virgin olive oil; -Juice from ½ lemon; -4 garlic cloves, chopped+sauteed for 1-2 min.; -A large handful salted roasted cashews; -1-2 large bunches basil (depends on how basil-y you want it to taste!); -Salt+black pepper to taste; -Opt.: small handful pine nuts for creamier taste -Blend all in food processor or blender -Enjoy on pasta, fish, chicken, or on salads or grains!

LOW FAT RAW VEGAN PESTO If you have been avoiding pesto because of its high oil content you will be delighted to try out this low fat raw vegan version by Kristina of Fully Raw! 2 Zucchinis 2 Cups Holy Basil 1 Large Handful Italian Parsley (About 1 Cup) Quarter Cup or Less of Pine Nuts Optional: Clove of Garlic Optional: Sprigs of Sage


A List of Low Calorie High Protein Foods

A List of Low Calorie High Protein Foods 1. Seafood 2. Cottage Cheese 3. Eggs 4. Chicken 5. Soy


Carrot-Ginger Dressing

That amazing ginger salad dressing they use at Hibachi restaurants... Combine in food processor: 2 small carrots, peeled and chopped, 1/2 medium shallot chopped, 1 tablespoon plus 1 1/2 teaspoon finely chopped ginger, 2 tablespoons balsamic vinegar, 2 teaspoons toasted sesame oil, 2 teaspoons soy sauce, 1 teaspoon sugar, 1 tablespoon light olive oil


Cauli-power Fettuccine "Alfredo"

Cauliflower Fettuccine “Alfredo” (Vegan) Sauce - 4 heaping cups cauliflower minced garlic almond milk nutritional yeast lemon juice onion powder garlic powder

Cheezy Broccoli Bean Fritters vegan, makes 7-9 fritters 4 cups minced broccoli (from whole florets) 1 1/2 cups cannellini beans, drained from one can 1/4 cup vegan Monterey Jack (or cheddar) cheese shreds 1/3 cup nutritional yeast 2 Tbsp hemp seeds 1 Tbsp apple cider vinegar 1 Tbsp hot sauce 1/2 tsp garlic powder salt and pepper to taste