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Showing posts from November, 2016

Cheesy Cauliflower Nachos

Author: Beachbody Cuisine: Mexican Serves: 4 servings Ingredients 1 medium head cauliflower, cut into florets 2 tsp. olive oil ½ tsp. ground cumin ¼ tsp sea salt (or Himalayan salt) ¼ tsp. chili powder ¼ tsp. garlic powder ½ cup shredded Monterey jack (or pepperjack) cheese ¼ cup chopped tomato ¼ cup chopped red onion ¼ cup chopped orange bell pepper 1 to 2 medium jalapeños, seeds and veins removed (optional), sliced ½ cup mashed avocado 2 Tbsp. finely chopped cilantro Instructions Preheat oven to 425º F. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet. Bake for 30 to 35 minutes, or until tender crisp and golden. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

Pumpkin Pie Energy Bites

Author:  Beachbody Serves:  8 servings, 2 energy bites each Ingredients 1 cup pitted dates Warm water ½ cup raw pecan halves (or pecan pieces) ⅓ cup canned pumpkin puree ¼ cup unsweetened coconut flakes, reserve small amount for garnish 1 tsp. pure hazelnut extract (or pure maple extract) 1 tsp. pure maple syrup 2 tsp. pumpkin pie spice 1 pinch sea salt (or Himalayan salt) Instructions Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside. Place pecans in food processor; pulse until finely ground. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut (if desired). Store, refrigerated, in airtight container. Nutritional Information (per serving): Calories: 122 Total Fat: 6 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: