The Healthy Rebel – Raw Dessert & Treat Recipe eBook Cookbook - When I set out on my journey to lose body fat, gain muscle, be happy, healthy and successful in life I knew out of the gate I would always be a rebel. Every diet book I read told me I couldn’t have desserts. I didn’t believe it and I wouldn’t accept it. This is how I became The Healthy Rebel. I wanted cake and to fit in my skinny jeans.
Dairy-Free Fudgsicles (Made with Avocados!) 2 avocados (remove pit and skin) 3/4 cup + 1 Tablespoon of Cocoa Powder (Hershey's special dark is my favorite!) 1/3 cup milk (dairy or nondairy) *I used almond. 1/4 teaspoon salt 2 Tablespoon vanilla extract 1/4 cup agave
Sun-dried Tomato Olive Crackers 2 cups walnuts, soaked overnight, drained and rinsed 1/2 cup ground flax 1/4 cup water 1/3 cup sun-dried tomatoes, softened and chopped 1/2 cup olives, sliced 1 teaspoon oregano pinch thyme S mix in food processor, 140 for 1 hr, 115 until dry--at least 8 hrs
Tomato, basil & spinach egg muffins! Put fresh, chopped basil, green onion, spinach & 1 tomato slice in bottom of muffin tin sprayed with Pam. Pour egg whites mixed w/ garlic powder & pepper over veggies to top of each cup. Bake 10-15 minutes at 350.
Clean Eating Brownie Cupcakes with Mint Fudge Icing
Clean Eating Brownie Cupcakes with Mint Fudge Icing (will need to find Cashew Butter & mint extract for this)Ingredients: 1 Can Black Beans 540mL (rinsed thoroughly) 2 Egg Whites and 1 Full Egg 1/3 Cup Plain Pureed Pumpkin 3 Tbsp Cashew Butter (or Vegan Butter/Vegetable Oil) 1/4 Cup Cocoa Powder 1/8 Tsp Salt 1 Tsp Vanilla Extract 6 Packets Stevia 4 Tbsp Agave or Honey 1/2 Cup Dark Chocolate Chips