CALORIE COUNT: 70 Calories Per Serving; SERVING SIZE: 15 grams.

What you need:

1 Cup bittersweet cacao chocolate chips

1 Cup crunchy-style organic, reduced fat peanut butter

1 1/2 Cups miniature marshmallows

1 1/2 Cups Bran Cereal

Directions: (Approximate cook time: 5 minutes; Yields 36 bite-sized squares.)

1. Line a large baking dish with aluminum foil.

2. In microwave-safe glass bowl, combine chocolate chips and peanut butter; Microwave on HIGH for 1 minute.

3. Remove the bowl and stir with spoon for a minute to finish melting the chocolate chips. (If necessary, microwave the mixture for an additional 30 seconds and stir again.)

4. Stir in marshmallows and Bran cereal and pour mixture into prepared dish; smooth the mixture out to cover the bottom of the dish.

5. Refrigerate until mixture hardens; Then lift foil from dish and place Rocky Road on a flat surface.

6. Cut into bite-size squares. (Yields 32-36 large bite-sized pieces.)

7. Eat & enjoy!

Thanks Lilian for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Quick Fact: Anthocyanins and flavonoids are powerful antioxidants that help defend the body against life’s stressors, and the açaí berry is full of them! They also play a role in the body’s cell protection system. Free radicals are harmful byproducts produced by our bodies; eating a diet rich in antioxidants lessens the destructive power of free radicals, and may help reduce the risk of some diseases, such as heart disease and cancer!

CALORIE COUNT: 298 Calories Per Serving; SERVING SIZE: 219 grams.

What you need:

1/3 Cup 2% milk

1/2 Cup banana

1 1/2 Cup frozen berries

1 1/2 Tbsp. açaí berry freeze dried powder

1 1/2 Tsp. maca powder

1 Tbsp. cacao powder

1/2 Cup raw organic granola

1/4 Tsp. baking powder

Optional Toppings:

Fresh blueberries, blackberries, or strawberries

Honey

Chia seeds

Hemp seeds

Dried fruit

Directions: (Approximate cook time: 5 minutes; Serves 2 adults.)

1. Take a medium-sized glass bowl, and stick it in the freezer to remain cold during the preparation process.

2. Choose your toppings (OPTIONAL), and wash/prepare them; Set aside for later.

3. Next, mix your 2% milk, 1/2 Cup of banana, frozen berries, acai powder, maca, and cacao powder in a high speed blender until smooth. (Tip: The puree will be thick; don’t mix too much, because this will sometimes cause it to liquify! – Amber)

4. Now remove your glass bowl from the freezer, and spread 1/4 Cup of granola evenly into the bottom of the bowl.

5. Then pour your thick, frozen smoothie puree onto the granola evenly. (Tip: If your puree has started to liquify, put into the freezer for a few minutes until it gets a bit hardened. – Amber)

6. Finish the recipe by topping with the additional 1/4 Cup of granola, adding your optional fruit & seed toppings!

7. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

 

Amber Constant is a Tasty25 Magazine contributor from New Orleans, LA.

 

CALORIE COUNT: 240 Calories Per Serving; SERVING SIZE: 243 grams.

What you need:

1 Large, semi-ripe Plantain

1 Large egg

1/2 Cup egg whites

1 Tbsp. macadamia nut powder

1 Packet Stevia

1 1/2 Tsp. alcohol-free vanilla extract

1 Tsp. cinnamon

1 Tbsp. all purpose baking flour

1/4 Tsp. baking powder

2 Tbsp. 2% milk

1/8 Tsp. sea salt

Coconut or Olive Oil (For Coating Skillet/Griddle)

Directions: (Approximate cook time: 10 minutes; Serves 2 adults.)

1. Preheat a cast-iron skillet or griddle to medium/medium-low heat.

2. Next, mix all of the wet ingredients in a medium-sized bowl together; Do the same with the dry ingredients in another medium-sized bowl.

3. Then,  mix both wet & dry ingredients together evenly; Make sure it isn’t lumpy. (Amber’s Tip: “I threw everything into my blender, and once the batter was evenly mixed, I used it to pour each pancake. Also, the batter for this recipe will be on the thin side, so make sure griddle or skillet is hot & sprayed with oil when the batter is added!”)

4. Pour batter onto preheated skillet or griddle, until you see bubbles on the top (3-4 minutes); Then, flip the pancake to other side, cooking for 1-2 minutes.

5. Remove from skillet/griddle, and serve hot. (Feel free to top with fresh fruit & nuts!)

6. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

 

Amber Constant is a Tasty25 Magazine contributor from New Orleans, LA.

 

CALORIE COUNT: 320 Calories Per Serving; SERVING SIZE: 161 grams.

What you need:

1 Cup of white onion, chopped

2 Cloves of garlic, minced

1/4 Cup diced red bell pepper

1/4 lb. Raw buffalo meat, ground (96-98%lean)

1/4 Cup fresh salsa

1/4 Cup goat cheese

1/4 Cup black bean spread (I used Cedars brand.)

1/4 Cup white bean spread (I used Cedars brand.)

1/4 Cup cooked quinoa

1 Package of Sprouted Corn Tortillas

1 Tbsp. kelp

1 Tsp. ground black peppercorn

2 Tsp. cumin

1 Tsp. paprika

2 Tsp. cayenne powder

2 Tsp. chili powder

1 Tbsp. dried cilantro, or more if using fresh

Coconut Oil (For Brushing)

Directions: (Approximate cook time: 25 minutes; Serves 4 adults.)

1. Preheat oven to 425F. In a skillet, saute onions for 4 minutes; Add red pepper, then saute for 2 minutes, adding garlic until aromatic. (1 minute or so.)

2. Next, add the buffalo meat and seasonings; Cook for 5min or until browned; Add your cooked quinoa, and stir until evenly distributed.

3. Add in goat cheese, salsa, bean spreads, and additional seasonings if needed; Stir until evenly distributed and heated for 2-3 minutes.

4. Open tortillas, place filling inside, and make tight rolls; Place all on a baking sheet, and brush lightly with coconut oil (Or olive oil.)

5. Bake for 10-15min. (Bake until browned and crispy on the outside.)

6. Remove from oven, and serve hot.

7. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

 

Amber Constant is a Tasty25 Magazine contributor from New Orleans, LA.

 

 This funding opportunity came through the New Orleans “Super Service Challenge”, a competition by CWAM where hundreds of local Louisiana businesses volunteered a day of service to a New Orleans non-profit organization. Businesses then nominated their charity for additional funding, in order for the non-profit to continue serving the community at a greater capacity.

Every recipe has a story! Amber shared hers with us: ”I really LOVE the raw mint pesto on this dish; the flavors blend so amazingly! Additionally, feel free to garnish the dish with black sesame seeds and/or hemp seeds for added taste & food presentation.” -Amber

 

CALORIE COUNT: 348 Calories Per Serving; SERVING SIZE: 312 grams.

What you need:

Ingredients for Pasta & Pasta Sauce:

1/2 Package of brown rice pasta

1/2 Large white onion (Chopped)

2 Cloves fresh garlic (Chopped)

2 Cup tomato basil pasta sauce

1 Cup shredded chicken (*You can buy a small rotisserie chicken from your grocery store for this.)

1 Cup cherry tomatoes

1 Tsp. paprika

1 Tsp. cayenne

2 Tbsp. chopped basil

1 Tbsp. parsley

Ingredients for Raw Mint Pesto:

1/4 Cup fresh mint

1/4 Cup fresh green kale

1/4 Cup raw walnuts

1/4 Cup fresh parmesan

2 Tsp. fresh lemon juice

1/8 Tsp. sea salt

Black pepper. (As desired)

Directions: (Approximate cook time: 25 minutes; Serves 2-3 adults.)

1. Follow the cooking directions on your package of Brown Rice Pasta. (Have your pasta cooking while you prepare the pasta sauce & raw mint pesto.)

2. Next, take the grapeseed oil & chopped onions, and place them in a medium-sized stovepan over medium heat; Cook onions until softened, for about 5-7 minutes.

3. Add in the fresh minced garlic, and cook until it becomes aromatic. (About 1 min.)

4. Toss in the shredded chicken, halved cherry tomatoes, chopped fresno peppers, a dash of black pepper, and cook for an additional 2-3 minutes.

5. To complete the sauce, add in your tomato basil pasta sauce, along with the spices & herbs; Turn down your heat to medium-low, and cook everything for 3 minutes.

6. Next, take the cooked brown rice pasta, and mix evenly with your pasta sauce.

7. For the raw mint pesto, take all of your ingredients and blend them together into a food processor/blender until well incorporated; serve the pasta onto a plate, and then top your pesto onto the pasta (as shown in the picture).

8. Eat & enjoy!

 Thanks Amber for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

CALORIE COUNT: 44 Calories Per Serving; SERVING SIZE: 19 grams

What you need:

2/3 Cup organic oatmeal

2 Eggs

1 Tbsp. ground cinnamon

3 Tsp. Stevia sweetener (12 grams)

Directions: (Approximate cook time: 15 minutes; Yields 8 cupcakes.)

1. Mix all of your dry & wet ingredients together in a medium-sized bowl.

2. Fill 8 cupcake liners evenly with your cupcake mix, and place the cupcakes on a flat cooking pan.

3. Place cupcakes in the oven for 8-10 minutes on 375 F°; remove from oven when cupcakes are golden brown.

4. Remove cupcakes from your cooking pan, and allow to cool for 5 minutes. Serve alone, or with a fresh fruit topping. (Raspberry topping shown above.)

5. Eat & enjoy!

 Thanks Mirela for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Every recipe has a story! Amber shared hers with us: ”The reason why I use a mixture of regular oats and steel cut oats is because steel cut oats are less processed, thus retaining more of its nutrition. Also, to spice it up, I added Crofters Natural Berry Jelly on each pancake layer, plus fresh cut D’Anjou Pears on top with chia seeds, coconut, raw agave nectar, and pumpkin seeds. So yummy!” -Amber

 

CALORIE COUNT: 327 Calories Per Serving; SERVING SIZE: 2 Adults

What you need:

1/3 Cup organic oats

2/3 Cup organic oatmeal

1/2 Cup almond flour

1/8 Cup organic flax-meal

1 Egg

3/4 Cup 2% milk

1/8 Cup apple juice

1 Stevia packet (2 gram packet)

1 Tsp. baking powder

1/2 Tsp. vanilla

3/4 Tsp. cinnamon

1/4 Tsp. sea salt

1/4 Tsp. nutmeg

 

*If you want this recipe to be gluten free, make sure the oats you buy are certified gluten free. If you want it to be vegan, replace the egg with a “chia or flax egg”.

 

Directions: (Approximate cook time: 15 minutes; Serves 2 adults.)

1. Put your oats in a food processor or blender, and grind them as finely as possible until it resembles a flour. (Some of the steel cut oats will still be somewhat coarse.)

2. Next, heat a nonstick frying pan over medium to medium-high heat.

3. Put all of your dry ingredients together in a bowl, and whisk just enough until its all evenly mixed; Do the same with all of your wet ingredients in a different bowl.

4. Now, combine your wet & dry ingredients. (TIP: If your mixture seems too runny, you can always add more flax-meal to absorb the liquid; this absorption isn’t immediate, so wait a few minutes.)

5. Apply coconut oil or olive oil spray if necessary onto hot pan or griddle, then ladle 1/3 cup of batter onto it; Wait until you see bubbles on the top on the pancake and dry edges, then flip. Repeat this process until all of the pancake are done; serve immediately.

6. Eat & enjoy!

 Thanks Amber for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

CALORIE COUNT: 160 Calories Per Serving; SERVING SIZE: 2 Adults

What you need:

1 Cup low-fat cottage cheese

1/2 Cup sliced bananas

1/4 Cup chopped apples

1/4 Cup raspberries

1 Tsp. fresh clover honey

Directions: (Approximate cook time: 3 minutes; Serves 2 adults.)

1. Mix together your cottage cheese, sliced bananas, chopped apples, raspberries, and honey until completely even.

2. Serve immediately in 2 medium sized bowls.

3. Eat & enjoy!

 Thanks Vera for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.