IRRELEPHANT

Baked Parmesan Tomatoes

TIP: I used a cupcake tin to hold the tomatoes together while baking!

Ingredients

• 4 tomatoes, halved horizontally
• 1/4 cup Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

Directions

• Preheat oven to 450° F.
• Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Cauliflower Tabouli

Ingredients

• 3 large kale leaves
• 1/2 head cauliflower
• 1 cup cherry tomatoes, halved
• 1 stalk, green onion, finely chopped
• 1 sprig fresh parsley, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, finely minced
• 1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
• freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Directions

• Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Using a chef’s knife, finely chop the kale leaves. Rock back and forth with your knife over the leaves like you are mincing. Add to a large bowl, along with the cherry tomatoes, green onion and parsley.
• Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix.
• In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.

Low-Carb, Low-Fat Cheesecake

Ingredients

• 2 lbs no fat cream cheese
• 4 whole large eggs 
• 1 tsp vanilla extract
• 1 tablespoon cinnamon
• 4 oz (1/2 cup) low-carb no fat milk
• 1 cup cooking splenda (sucralose)

Directions

• preheat oven to 350 degrees
• using no fat cooking spray, spray 9” pie pan
• mix ingredients together using an electric blender in a large bowl
• pour mix into pre-greased pan
• heat at 350 degrees for 40-50 minutes
• let it cool in the oven (to make fluffier)
• remove from the oven and place in refrigerator

You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.

(Source: thespartanwarrior)

Quinoa Salad

Ingredients:

• 1 serving quinoa (1/4 cup dry), cooked (147)
• ¼ cup baby carrots, sliced (14)
• ¼ cup green onion, sliced (8)
• ¼ cup yellow pepper, diced (7)
• ¼ cup cherry tomatoes, halved (7)
• ½ cup raw baby spinach, chopped (3)
• 1 tsp honey (21)
• Juice of ½ a lime (5)
• 1/8 tsp kosher salt (0)
• 1/8 freshly cracked black pepper (0)

Directions:

• Combine all ingredients and enjoy. Makes a single serving.

(Source: lowcalorierecipes)

(Source: seedsnsmiles)

Vegetable Lasagna Cupcakes

Ingredients

• 24 wonton wrappers
• 1 cup pasta sauce or spaghetti sauce
• 1/4 cup of your favorite vegan cheese
• 2 ounces shiitake mushrooms, washed and thinly sliced
• 2-3 baby zucchini, peeled, washed and sliced crosswise
• 1 garlic clove, minced
• 1 teaspoon vegetable oil
• 8 ounces firm tofu with water squeezed out and crumbled
• 10 fresh basil leaves, chiffonade
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Directions

• To make the vegetable filling, heat a wok or sauté pan to hot. Add the oil and swirl to coat. Add the garlic and sauté for a few seconds, add the zucchini and cook for a minute or so then add the mushrooms and cook for another minute until the vegetables are tender. Place in a bowl and set aside.
• Next, make the tofu ricotta. Crumble about 3/4 of the tofu in a bowl, add the basil, olive oil, nutmeg, garlic powder, salt and pepper to taste. Transfer to a food processor and pulse until smooth but still slightly lumpy. Crumble in the remaining 1/4 tofu, mix to combine and set aside.
• Preheat the oven to 375 degrees.
• Lightly coat a 12 cup muffin pan with oil. Layer a wonton wrapper in each cup, gently pressing down on the bottom and up the sides of the cup.
• Divide the tofu ricotta in half. Using the first half, distribute evenly on top of each wrapper. Layer the vegetables next using the same distribution method. Top with the tomato sauce then cheese.
• Place a wonton wrapper on top but going in the opposite direction. Repeat the layers of the ricotta, vegetables, sauce and finally the cheese on the very top.
• Bake for 10 – 15 minutes until the wonton wrappers are golden. Let cool in the pan for a few minutes before serving.

Fight Your Sweet Tooth: Apple Sandwiches

Ingredients

• 1 med apple, cored
• 1 tsp lemon juice
• 2 tbs chocolate chips
• 1 tbs organic peanut butter
• 2 tbs granola or oats

Directions

• Core an apple and cut out two thick slices. Brush both slices with lemon juice to prevent them from turning brown.
• Take one slice and add the peanut butter, to that, add some granola and a few chocolate chips.
• Top with the other apple slice

Benefits of Eating Hummus

• It’s a healthy snack and low in calories.
• It’s made of chickpeas, which do not contain any cholesterol or saturated fats.
• Chickpeas are also rich in protein. 
• It’s great for vegetarians.
• It can help maintain stable blood sugar levels.
• It’s also made with tahini, which is high in protein and calcium.
• Tahini only mainly contains unsaturated fats.
• It’s made with olive oil, which is a healthy fat.
• Olive oil can regulate cholesterol and protect your heart from disease.
• It’s made with garlic and lemon juice, which are filled with antioxidants.
• Garlic and lemon juice also strengthen your immune system and fight off bacteria and viruses.
• It’s rich in Omega 3 fatty acids, which are great for improving intelligence and maintaining a healthy heart.
• It has iron, vitamin B6, manganese, copper, folic acid, and amino acid. 
• It has amino acids that can promote quality sleep and improve your mood.
• It’s easy to eat! Spread it on sandwiches and wraps, dip some pita chips in it, use it as a dressing in salad or pasta, or drip some raw veggies in it.

(Source: everything-healthy)