Oaty Apricot DIY No-Bake Vegan Protein Bars!
Serves: 6
Ingredients:
12 dried apricots
4 strawberries
1/3 cup water
1/4 cup peanut butter
1/2 teaspoon vanilla
1/8 teaspoon salt
4 scoops pea protein
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cup oats
Directions:
Blend 6 apricots, strawberries, water, peanut butter, vanilla, and salt in a blender or food processor 1 minute until smooth. Add protein powder, cinnamon, and nutmeg. Finely chop remaining 6 apricots and place in a mixing bowl with oats. Top with blended apricot mixture. Hand-mix ingredients until they are smooth. Place on a lined 8-by-8-inch cooking pan and spread mixture evenly. Freeze for 45 minutes. Remove from the freezer and cut into 6 even bars.
Recipe on SHAPE.com
Cilantro Corn Soup with Roasted Red Pepper Coulis
Ingredients (serves 2):
1 medium red pepper
Salt
1/2 cup water (divided)
1 cup cilantro
2 cups fresh or frozen corn kernels (plus more for garnish)
1/4 cup chopped onion
1/3 cup unsweetened almond milk
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Pepper
Directions:
1. Preheat oven to 350 degrees. Seed and slice red pepper. Place on roasting pan, lightly salt, and bake 30 minutes. Remove from the oven and place in a blender with 1/4 cup water. Blend on high for 1 minute until pureed, scraping sides of blender as needed. Set aside red pepper mixture and clean blender.
2. Place cilantro in a blender with remaining water and blend until smooth, about 30 to 45 seconds. Pour cilantro sauce out of the blender into a bowl but don’t scrape the blender so some cilantro mixture still remains in it. Set aside.
3. Place corn, onion, almond milk, cumin, cayenne, and salt and pepper to taste in the blender and blend on high until smooth, about 1 minute. Pour soup into two bowls and dot with red pepper coulis and cilantro sauce. Garnish with corn kernels and serve.
Enjoy!
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