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Showing posts from September, 2019

Raw cauliflower tabouli

I found this to be one of my favorite dishes.  Now you don't have to be vegan to enjoy this Delicious dish you just have to enjoy cauliflower.  This is quick and easy to make cauliflower tabouli replaces gains that is used in tradional Mediterranean tabouli dishes.  Ingredients 1 cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets) 1 large cucumber or 2 small cucumbers, halved lengthwise, seeded and cut into ¼-inch dice 1 large tomato, cut into ¼-inch dice or 1 cup of cherry tomatoes cut in half ¾ cup finely chopped flat-leaf parsley 1/2 small or medium red onion 1 tablespoon mint leaves finely chopped 2 tablespoons extra-virgin olive oil 2 cloves of garlic pink himalayan salt ( to taste ) Directions In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grain like pieces, scraping down the bowl with a rubber spatula as needed. Transfer the cauliflower to a large mixing bowl and add th

Peanut Butter Cups

Peanut Butter Shakeology Cups Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy.   Course   Dessert, Shakeology   Prep Time   35   mins   Cook Time   1   min   Total Time   36   mins   Servings   12   servings, 1 cup each   Calories   74   kcal   Author   Beachbody Ingredients ¼   cup   dark chocolate morsels 2   scoops   Chocolate Vegan Shakeology 1   Tbsp.   psyllium husk powder ½   cup   pumpkin puree 6   tsp.   all-natural smooth peanut butter   divided use Instructions Prepare twelve mini muffin cups by lining with muffin papers. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough. Divide dough into 12 small balls; place each ball in a muffin