Healthy Chickpeas Salad


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Hi there my lovelies! Hope you are having a wonderful Thursday. Today, I want to share with you a wonderful, healthy, and fulfilling salad recipe that is packed with protein, fiber, vitamins, and minerals. Most of all, it will keep you full for a long time. I often I have it for dinner and I am full all night. Best of all, you can add your favorite ingredients to it. I just like to keep it simple. This recipe serves up to 6 people.

Ingredients:

  1. 2 32-oz canned Garbanzo chick peas.
  2. 1 32-oz canned red kidney beans
  3. 1 regular cucumber chopped
  4. ¾ onion finely chopped
  5. 1 bunch scallion
  6. ½ bunch cilantro
  7. ½ lemon juice
  8. Salt and pepper for seasoning

Instructions:

  1. Mix all the ingredients together, and add salt and pepper to season
  2. You can add different color chopped bell pepper to add color to the plate

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Hope you enjoy this post and as much as I love writing it. Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181. Are you on Bloglovin? Let’s add each other. Please follow me and comment below with your information so that I can follow you back.

———————————–   Happy Reading ———————————-

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L’Oréal EverPure Volume VoxBox


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Hi there! Hope you are having a wonderful start of the weekend. I have just receive the complimentary L’Oréal EverPure Volume VoxBox from Influenster and I had to share my review with you.

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Description: Inside the voxbox are Loreal Everpure sulfate/free volume shampoo and conditioner. The EverPure Volume Shampoo is made with lotus that gently cleanses and revives fine, flat hair, while infusing luminous shine and boosting body with the weigh-down. Additionally, color-treated hair requires special care. This formula is especially gentle on color. There are no harsh sulfates, salts, or surfactants that can strip, dull and damage hair. One can experience a purely sensational luxurious lather and a fresh aromatic fragrance that bloom. EverPure is 100% sulfate-free, Paraben-free, and vegan with no animal derived ingredients or by-products.

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How to Use: Appy to wet hair and massage gently into a thick lather. Rinse thoroughly. Follow with EverPure Volume conditioner.

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Verdict: My hair is very judgmental. It does not like any product. I have very fine, color-treated hair and I have to be very careful about what product I use on my hair. Only few products suits my hair and I only stick to those products only. However, after I used the EverPure shampoo and conditioner, I am surprised how much my hair soaked up the product and loved it. I lost so little hair. The smell is nice and I loved the lather it formed. At end my hair felt light and alive at the same time. The beautiful readers, thanks to influenster, my hair just found a new best friend. The best part is the product is vegan and cruelty free. One thing that I hated just a bit is that the conditioner tube was little broken (see the picture above). However, I just duck-taped it and using it because my hair is very happy. Overall, I absolutely love EverPure Volume shampoo and conditioner. My hair now can breathe freely.

What is your favorite hair care product? Hope you enjoy this post as much as I loved writing it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

———————————–   Happy Reading ———————————-

Instagram: @allaboutme3181

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Mango, Bean, Avocado Salad


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This summer, are you looking for something savory, easy to make, and heart healthy at the same time? Look no where else but in this blog. I got this delicious heart healthy salad recipe for you from none other than the American Heart Association.  You can make in advance and keep in refrigerator for few days and the flavor will keep improving. You can also add crunch vegetables like cucumber or add it into whole wheat wrap for bread to have it as sandwich. However, you decide to enjoy it, I would love to hear your thoughts.

Ingredients

  1. 15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
  2. 15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed (draining and washing in cold water will rid of extra sodium)
  3. 1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
  4. 2 mangos (about 2 cups), cut into 1/2-inch cubes
  5. 2 green onions, cut into 1/2-inch pieces OR
  6. 1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
  7. 1 red or green bell pepper, seeded, cut into 1/2-inch pieces
  8. 1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped, optional
  9. 3 Tbsp. fresh or bottled lime juice
  10. 1 Tbsp. olive oil
  11. 2 Tbsp. fresh cilantro, chopped
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. ground black pepper
  14. 1/4 tsp. salt

Instructions

  1. Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  2. Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
  3. Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
  4. Toss gently to coat and serve over the lettuce and mixed greens.
  5. Serve

——————————— Enjoy —————————————

 

Dark Chocolate Avocado Fudge


Today I will share with a healthy yet delicious and vegan treat. It’s diary and gluten free Dark Chocolate Avocado Fudge. I came across at the Jane’s Healthy Kitchen website. Hope you enjoy this. Now you can satisfy your sweet tooth with the guilty feeling. Happy reading.

Ingredients:

  • 1 avocado , peeled and seeded
  • About 1 cup sweetener to taste.
  • 1/4 cup pure cacao powder, or pure unsweetened cocoa
  • 2 pinches salt
  • 3/4 teaspoon cinnamon (optional)
  • 1/4 heaping teaspoon allspice (optional)
  • 1/2 teaspoon decaffeinated coffee powder (optional)
  • 1/2 cup coconut butter, softened but not hot. (To soften, place the container in a bowl of lukewarm water)
  • 1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible.

Instructions:

  1. Line a loaf pan with parchment paper so handles hang over the sides.
  2. In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
  3. Pulse in the nuts very briefly so they’ll be crunchy and not mush.
  4. Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy.

Sweet Potato Nachos


Happy New Years everyone one. Hope you are having a great year so far. With the Super Bowl getting closer, I know you guys are looking for the perfect appetizer. I came across this healthy vegan game day appetizer at the American Heart Association website that is not only low in sodium but tasty as well. It’s Sweet Potato Nachos that is full of nutrients and you can snack on an enjoy a great game of football. Happy reading.

Ingredients:

  • 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 1/3 cup reduced-fat shredded Cheddar cheese
  • 1/3 cup chopped tomato (1 plum tomato) OR
  • 1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
  • 1/3 cup chopped avocado

Directions:

  1. Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
  2. Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
  3. Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.

No Bake Chocolate Fudge


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Hope you guys had a wonderful and marry Christmas. Today, I as usual, I want to share with another no bake easy to make treat, with vegan, gluten free and healthy as well. I came across this wonderful treat at Chocolate-covered Katie blog site. Happy readings.

Ingredients:

  • 1 cup pitted dates
  • 1/2 cup almonds, unsalted
  • 1/4 cup walnuts, unsalted
  • 1/4 cup unsweetened cocoa powder
  • 2 ripe bananas
  • 4 tbsp natural almond butter
  • 1/4 cup more unsweetened cocoa powder
  • 4 tbsp Organic unpasteurized honey (Note: strict vegans can use agave)

Instructions:

  1. Add dates in a bowl with warm water and allow them to soak for 30 minutes, then drain.
  2. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended.
  3. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.
  4. Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.
  5. Spread mixture over bottom layer until evenly distributed.
  6. Place in freezer for 30 minutes.
  7. Cut into 16 squares.
  8. Re-freeze whatever you don’t eat, and enjoy at another time!

Hope you enjoy this sweet, healthy, vegan, gluten free, and tasty no bake treat. Enjoy.

Diary Free Cream Cheese


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With all the cream cheese recipe I posted so fat I thought that, it is time for me to post a diary free, vegan, soy free, sugar free, gluten free, homemade recipe for my vegan, lactose intolerant friends out there. I came across this recipe at Health Pursuit blog site, offered by an holistic nutritionist.

Ingredients:
  • 1½ cups raw cashew, soaked for 12-24 hours
  • ¼ cup raw organic apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons water
Instructions:
  1. Place raw cashew in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours.
  2. Then, drain and rinse the cashews with water.
  3. Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
  4. Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
  5. Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply. I chose to double up.
  6. Spoon the cream cheese mixture onto the cheesecloth.
  7. Pull up the sides of cheesecloth and tie with a piece of string or twine.
  8. Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
  9. Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs, vanilla or a touch of sugar.
  10. Enjoy.

You can use these vegan, diary free cream cheese to make vegan, diary free versions of Santa Hat Cream Cheese Bites, Cream Cheese Mints, Chocolate Delight, Chocolate Cheesecake, and No Bake Mini Pumpkin Cheesecake. Hope you enjoy these vegan friendly versions of the wonderful treats, thanks to the wonderful homemade healthy diary free cream cheese recipe. I would love to hear your comments on how any of these treats comes out with the homemade cream cheese. Happy reading.

No Bake Coconut Delight


Well I though I would bring I more treat to share with you today that I came across. It is a very easy to make treat and require no baking. I hope you like it. Please share if you enjoy. I found this wonderful recipe at Whole New Mom Site.  Happy Reading.

Makes approximately 25 treats

Ingredients

  • 3 cups unsweetened, shredded coconut
  • 3/8 cup (6 Tablespoons) coconut oil
  • 1/2 cup sweetener
  • 2 teaspoon vanilla (I recommend alcohol free vanilla since you will not be baking these)
  • 3/8 teaspoon sea salt

Optional Toppings:

  • Hershey’s Sugar Free Semi-Sweet Baking Chips melted, for drizzle
  • shredded coconut

Methods:

  1. Put all ingredients in a food processor or blender.
  2. Combine until the mixture is blended and sticks together.  (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high.  You will likely end up with Coconut Butter.  While it will be delicious, it won’t be these no bake cookies :-)!)
  3. Remove the mixture from the blender / food processor and form into desired shape.  I really like the cute little shapes I was able to make with this little cookie scoop.  If you have a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
  4. Decorate with shredded coconut, cocoa or carob powder,  or melted chocolate (I love mine with melted chocolate chip, piped from a plastic baggie with a tiny hole cut in the corner) as desired.  Or leave them plain.  They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
  5.  Leave to firm up on a plate.  They will firm up at room temperature.
  6. You really don’t need to store these in the fridge but I think they taste a tad bit better cold.
  7. Enjoy

Diary Free Whipped Cream


While I love buying the fat free version of whipped cream from the grocery store not everyone like is tolerant to the diary version of whipped cream. Hence, I am sharing a very easy to make diary free, vegan version of these delicious treat from Radiant life.  Happy reading.

Ingredients:

  • 1 can organic coconut milk
  • 1/2 tea spoon vanilla extract

Instructions:

  1. Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
  2. Open and scoop the hardened coconut cream into a large bowl. If you want to get all fancy about it, you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath. Otherwise, simply open as normal, and use a spoon to scrape the cream from the top. Either method will get the job done.
  3. Also, it can help to stick the bowl in the freezer for about 15 minutes before using. This way, your cream will remain nice and chilled as you whip it.
  4. Using a hand held mixer, whip until light and fluffy. In order to prevent splattering the cream all over your kitchen, start to whisk at a lower speed at first. Slowly work to a higher speed to until you have incorporated enough air for desired fluffiness.
  5. You can add vanilla extract while whipping as you would with regular cream.
  6. Enjoy!