snack Archives - Amazing Health Advances

Pre-Workout Smoothie Recipe

The AHA! Team — Fri, 18 Apr 2025 05:37:11 +0000

Recipe by: Katie Schloer via Nutrition Facts – Pre-Workout Smoothie Recipe Recipe by: Katie Schloer Who doesn’t love a good smoothie? This one is especially antioxidant packed and holds a beautiful color that is irresistible! Cherries, blueberries, and watermelon may play a role in reducing muscle soreness, likely thanks to their anti-inflammatory phytonutrients. Watermelon also has the beneficial amino acid l-citrulline. Beets and greens contain nitrates, which may help improve athletic performance by reducing oxygen needs. Nitrates can have profound effects on the power plants within all of our cells, reducing our oxygen needs during exercise so we can bust out the same amount of work with less oxygen. COURSE: Breakfast, Drinks, Snack DIFFICULTY: Moderate SERVINGS: 4 Ingredients ▢2 cups frozen cooked beets* ▢2 cups frozen watermelon ▢2 cups frozen berries ▢2 cups frozen cherries ▢8 medjool dates ▢1 teaspoon amla (optional) ▢3-6 cups water Instructions Combine all the ingredients into a high-speed blender and blend for 30 seconds. If it is too thick, add more water. Drink up and have a great workout! Notes *To cook the beets, thoroughly scrub them, then cut into one inch cubes. Place the beets on a silicone mat or parchment paper and bake them at 400°F (200°C) for about one hour. Allow the beets to cool then place them on a baking sheet and stick them in the freezer. Once frozen, transfer to a freezer safe container and keep them in the freezer for whenever you need a pre-workout boost! To read the original article click here.

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Mango-Raspberry Chia Pudding Recipe

The AHA! Team — Fri, 11 Apr 2025 05:27:35 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Mango-Raspberry Chia Pudding Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook This refreshing chia pudding, adapted from The How Not to Diet Cookbook, can be made with different fruits to suit your own taste or what is in season. The secret to unlocking the benefits of chia seeds may be grinding them up. COURSE: Dessert, Snack DIFFICULTY: Easy SERVINGS: 2 Ingredients ▢1 cup fresh or thawed frozen raspberries ▢1 cup fresh or thawed frozen diced mango ▢¼ cup ground chia seeds Optional Toppings: ▢diced mango ▢fresh raspberries ▢unshelled sunflower seeds ▢pepitas Instructions In a high-powered blender, combine the raspberries and mango with ½ cup (120 ml) of water and blend until smooth. Add the ground chia seeds and stir until evenly distributed. Pour the pudding into two dessert bowls or glass jars. Cover and refrigerate for 8 hours or overnight. Serve as is or topped with garnish of choice. Notes For an even creamier texture, blend the ground chia with the fruit and water. To read the original article click here.

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Jicama Nachos Recipe

The AHA! Team — Mon, 30 Dec 2024 06:41:53 +0000

Recipe by: Nutrition Facts – Jicama Nachos Recipe Who doesn’t love nachos? If you use jicama chips instead of greasy, salty tortilla chips, your heart will be as happy as your palate. Leftover queso sauce can be used to top cooked vegetable and whole grain dishes, and it also freezes well, so consider doubling up when making that component, so you have some on hand for another delicious meal. If you’re not a fan of jicama, you can bake sliced potatoes instead. Alternatively, raw veggies, such as sliced bell peppers, carrots, or cucumbers, can also be used to scoop up the tasting toppings. COURSE: Appetizer, Side Dish, Snack DIFFICULTY: Moderate SERVINGS: 4 Ingredients Jicama Chips: ▢2 medium jicama, peeled ▢1⁄4 cup fresh lime juice ▢1 tablespoon nutritional yeast ▢1⁄2 teaspoon onion powder ▢1⁄2 teaspoon garlic powder ▢1⁄2 teaspoon smoked paprika Queso: ▢3⁄4 cup raw unsalted cashews, soaked for 30 minutes in hot water and then drained ▢3 tablespoons BPA-free canned salt-free chopped mild or hot green chiles ▢1⁄3 cup nutritional yeast ▢1 tablespoon apple cider vinegar ▢2 teaspoons fresh lemon juice ▢1 teaspoon white miso paste ▢1⁄2 teaspoon smoked paprika ▢1⁄2 teaspoon onion powder ▢1⁄2 teaspoon garlic powder ▢1⁄2 teaspoon ground cumin ▢1 (1⁄4-inch) piece fresh turmeric, grated, or 1⁄4 teaspoon ground Nachos: ▢1 1⁄2 cups cooked* or 1 (15-ounce) BPA- free can or Tetra Pak salt-free black beans, drained and rinsed ▢2 cups Fresh Tomato Salsa or your favorite salt-free salsa ▢1 ripe Hass avocado, peeled, pitted, and diced ▢3 tablespoons chopped scallion ▢2 tablespoons minced jalapeño peppers (optional) ▢1⁄3 cup chopped fresh cilantro Instructions For the Jicama Chips: Preheat the oven to 400°F (200°C). Line two large, rimmed baking pans with silicone mats or parchment paper. Use a mandoline or sharp knife to slice the jicama into thin, chip-size slices. Place the jicama slices in a bowl. Add the lime juice and toss gently to coat. Sprinkle with the nutritional yeast, onion powder, garlic powder, and smoked paprika and toss gently to coat once again. Arrange the seasoned jicama slices in a single layer on the baking sheets. Bake for 20 minutes, then remove from the oven and turn over the jicama slices. Return the pan to the oven and bake for another 20 minutes, or until the edges are golden brown. For the Queso: While the jicama slices are baking, combine all of the queso ingredients plus 1⁄2 cup of water (120 ml) in a high-powered blender. Process until smooth, scraping down the sides as needed. Transfer to a saucepan and heat gently over medium-low heat, stirring, for a minute or so. Taste and adjust the seasonings, if needed. Add a little more water if the queso is too thick. Keep warm. For the Nachos: Warm the black beans on the stovetop or in a microwave until just hot. Set aside. Evenly divide the jicama chips among four dinner plates and spread them out. Spoon about 2⁄3 cup of black beans (110 g) onto the center of each plate and top with 1⁄2 cup of fresh salsa (120 g). Drizzle each serving with warm queso, as desired. Top with avocado, scallions, jalapeños (if using), and cilantro. Serve immediately. Notes For a quick and easy salsa, see our Simple Salsa recipe. To read the original article click here.

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No-Bake Energy Balls: Your Afternoon Pick-Me-Up!

AHA Publisher — Tue, 02 Feb 2021 08:00:43 +0000

Dr. Josh Axe, DC, DMN, CNS – Snacks should be easy — a mid-day nibble to get you through to dinnertime or a little post-workout boost. But if you’ve ever attempted to find the right snack, you know how difficult it can be. So many snacks are packed with sugar, unhealthy oils and ingredients you’ve never heard of. At least that used to be the case until these energy balls came onto the scene. This is the snack you’ve been waiting for! Energy Balls — The Perfect Healthy Snack? What makes energy balls the perfect healthy snack? Quite a few things! They’re portable, making them easy to carry along for a food fix on the go. They use minimal ingredients; you likely have everything you need to make these energy balls in your pantry already. Oh and did I mention they taste great? These easy-to-make energy balls are also vegan-friendly, are naturally gluten-free and have no refined sugar. They require no baking or crazy kitchen tools, so they’re excellent for getting kids in the kitchen. Yep, they arethe perfect healthy snack! Nutrition Facts One energy ball contains approximately: 190 calories 15 carbs 13.2 grams fat 5 grams protein 73.4 miligrams sodium 12 grams sugar 183 milligrams potassium (5 percent DV) 5.4 grams fiber (22 percent DV) 30 milligrams calcium (3 percent DV) 4.9 milligrams iron (22 percent DV) 0.6 milligrams vitamin C (1 percent DV) The ingredients in these energy balls are packed with health benefits of their own: Cacao nibs are a superfood that have been used for thousands of years to increase energy. They’re full of fiber, so you’ll feel full longer after eating these energy balls, and are useful in helping you stay regular. Because cacao nibs are a good source of iron as well, they can help prevent anemia. Sunflower butter is a great alternative to nut butters. It’s high in protein, so your muscles will particularly enjoy it after a session at the gym. It’s also full of healthy fats to keep your skin looking good. Medjool dates sweeten these energy balls the all-natural way. These dates are the fruit of the date palm tree, and they’re one of my favorite ways to add a sweet flavor to recipes. They’re also a natural energy booster and can help decrease cholesterol. Not too shabby! How to Make Energy Balls What’s best about these energy balls is just how simple they are to make. Start by placing the cacao nibs and the shredded coconut into a food processor. Pulse until well-combined. Next, place the remaining ingredients in the food processor. Blend them up until well-combined. Roll the mixture into 12 balls (approximately 1 inch in diameter). Roll the balls individually in cacao nibs, shredded coconut or hemp seeds. … then place on a baking sheet that’s been lined with parchment paper. Cover the baking sheet and let chill for an hour in the refrigerator before eating, or freeze up to 2½ weeks. No-Bake Energy Balls DESCRIPTION These easy-to-make energy balls are also vegan-friendly, are naturally gluten-free and have no refined sugar. And yeah, they give you natural energy! INGREDIENTS ¼ cup cacao nibs ¼ cup shredded coconut ¼ cup almond flour 1 tablespoon coconut oil, melted and then cooled 8–10 Medjool dates, pitted ½ cup sunflower butter (or almond butter) ¼ cup hemp seeds ½ teaspoon sea salt 1 teaspoon cinnamon INSTRUCTIONS Place the cacao nibs and shredded coconut into a food processor and pulse until well-combined. Place the remaining ingredients into the food processor and blend until well-combined. Roll the mixture into 12 balls (approximately 1 inch in diameter). Roll the balls individually in cacao nibs, shredded coconut or hemp seeds and place on a baking sheet lined with parchment paper. Cover and chill for an hour or freeze up to 2½ weeks. To read the original article click here. For more articles from Dr. Axe click here.

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