Chocolate Avocado Pudding

Chocolate Avocado Pudding

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Chocolate Avocado Pudding

??This is one of those recipes that surprises you with how rich and delicious it tastes!
?It takes literally minutes to throw together, and it’s packed with antioxidants, fiber and healthy fats your body needs. You can turn this into a vegan recipe by replacing the honey with pure maple syrup.
Course Dessert, Side Dish
Cuisine American
Calories 1151 kcal

Equipment

  • high-speed blender/food processor

Ingredients
  

  • 2 avocados ripe
  • 1 cup dates (160 g) pitted
  • 5 tbsp cocoa powder raw
  • ½ cup purified water (125 ml)
  • ½ tbsp raw honey organic
  • a pinch or two sea salt

Instructions
 

  • Place all the ingredients in your high-speed blender or food processor. Optional: chop your dates first to make it blend more easily. Blend until smooth. Taste and adjust seasonings.
  • Refrigerate and enjoy!

Notes

It tastes even better after it’s chilled for a few hours.

Nutrition

Calories: 1151kcalCarbohydrates: 169gProtein: 17gFat: 63gSaturated Fat: 11gSodium: 43mgPotassium: 3326mgFiber: 48gSugar: 105gVitamin A: 587IUVitamin C: 40mgCalcium: 140mgIron: 7mg
Keyword high protein, Macro Friendly
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Beet & Cashew Dip

Beet & Cashew Dip

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Beet & Cashew Dip

⚡?‍?This is a change-of-pace dip to have on-hand for snacking (it’s yummy with veggies), and at mealtime you can also stir it into your veggies, quinoa or veggie pasta spirals.
It has a nutty-sweet taste, with a little “tang” from the lemon juice.
Course Side Dish
Cuisine American
Servings 12 servings
Calories 162 kcal

Equipment

  • Large pot
  • stove
  • oven
  • baking sheet
  • parchment paper
  • colander
  • Knife
  • food processor
  • bowl

Ingredients
  

  • 1 lb beets (450 g) with greens removed
  • tsp kosher salt
  • 1 cup raw cashews (120 g)
  • 3 garlic cloves
  • ½ cup parsley (25 g) chopped
  • ½ cup olive oil (125 ml)
  • 2 tbsp lemon juice fresh-squeezed
  • 1 tbsp maple syrup

Instructions
 

  • Scrub beets well and then place in a large pot.
  • Pour water over them until they are covered by at least 2 inches. Add salt to the water.
  • Bring to a boil, then reduce heat and simmer until tender for about 45 minutes. It could take as long as an hour, based on the size of your beets.
  • While they’re cooking, preheat your oven to 350ºF (180ºC) and line a baking sheet with parchment paper. Toast the cashews on the sheet for about 8 minutes (till golden brown). Remove from oven and set aside to cool.
  • When the beets are fork-tender, place them in a colander and run very cold water over them. When they’re cool, peel the skin away. Chop the beets.
  • Place the beets and nuts in a food processor and add the remaining ingredients, plus salt to taste (about 1 tsp). Process until smooth. Taste and adjust seasoning.
  • The mixture might be a little thin but will thicken as it cools. Pour into a bowl and cover, and put in the refrigerator. This will keep up to a week. Enjoy!

Nutrition

Calories: 162kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 323mgPotassium: 214mgFiber: 1gSugar: 4gVitamin A: 223IUVitamin C: 6mgCalcium: 17mgIron: 1mg
Keyword Macro Friendly, Vegan
Tried this recipe?Let us know how it was!

3 Bean Salad

3 Bean Salad

Macro Friendly Recipes, Easy Weight Loss Women Over 40

3 Bean Salad

⚡?If you want a quick and easy lunch, look no further than this easiest-ever 3-bean salad!
For real: it doesn’t get any easier than this salad. Just open a few cans, chop a few veggies and you’re done.
It’s packed with vegan protein as-is, but if you want to add some more, add some tuna or feta cheese. Also consider adding a few chopped green olives for even more flavor.
This will keep for about 4 days in your refrigerator.
Course Salad
Cuisine Mediterranean
Servings 3 servings
Calories 579 kcal

Equipment

  • Large bowl
  • bowl

Ingredients
  

  • 15.5 oz canned kidney beans (440 g)
  • 15.5 oz canned cannellini beans (440 g)
  • 15.5 oz canned garbanzo beans (440 g)
  • 2-3 stalks celery chopped
  • 2-3 carrots chopped
  • ½ red onion chopped
  • 4 radishes sliced
  • 3 tbsp olive oil
  • tbsp apple cider vinegar
  • 2 tsp honey
  • Salt and pepper
  • Chopped basil optional

Instructions
 

  • Combine the salad ingredients in a large bowl. Set aside.
  • Combine dressing ingredients and stir well, and pour over the salad. Toss well.

Nutrition

Calories: 579kcalCarbohydrates: 82gProtein: 26gFat: 18gSaturated Fat: 2gSodium: 823mgPotassium: 1426mgFiber: 23gSugar: 10gVitamin A: 6816IUVitamin C: 6mgCalcium: 218mgIron: 8mg
Keyword high protein, Macro Friendly
Tried this recipe?Let us know how it was!

Updated Mushrooms Berkeley

Updated Mushrooms Berkeley

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Updated Mushrooms Berkeley

??This is an updated version of a recipe in The Vegetarian Epicure, a cookbook published in 1972. This recipe makes an absolutely amazing dip or spread, as a topper for meat or eggs, or even stirred into eggs … if it lasts till the next morning. 🙂 It’s tempting to eat it straight out of the pan! It looks kind of scary when it’s done – the cookbook actually calls it “dark and evil-looking” – but it smells and tastes delicious.
Course Main Course
Cuisine Indian
Calories 1581 kcal

Equipment

  • large saucepan
  • bowl

Ingredients
  

  • 1 lb fresh mushrooms (450 g) cleaned and halved
  • 2 yellow bell peppers or red bell peppers, medium, cut into 1-inch pieces
  • 1 sweet onion large, diced
  • ½ cup grass-fed butter (225 g) or coconut oil
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • ½ cup coconut sugar (95 g)
  • ¾ cup red wine (175 ml)
  • Pink Himalayan salt and fresh cracked pepper

Instructions
 

  • Melt the butter or coconut oil in a large saucepan over medium-high heat and sauté onion until translucent.
  • While that’s cooking, prepare the sauce. Mix the mustard, sugar, and Worcestershire sauce until it forms a paste. Add the wine and stir vigorously, and then season with salt & pepper.
  • When the onion is clear, add the mushrooms and peppers and saute for another 5-10 minutes. When the mushrooms begin to reduce in size, add the sauce.
  • Turn down the heat to medium-low and simmer for 45 minutes, or until the sauce has reduced and thickened. Keep an eye on it and stir frequently! Enjoy!!

Nutrition

Calories: 1581kcalCarbohydrates: 138gProtein: 22gFat: 99gSaturated Fat: 20gSodium: 2007mgPotassium: 2933mgFiber: 11gSugar: 83gVitamin A: 4707IUVitamin C: 467mgCalcium: 210mgIron: 7mg
Keyword high protein, Macro Friendly
Tried this recipe?Let us know how it was!

Cilantro Pork Meatballs

Cilantro Pork Meatballs

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Cilantro Pork Meatballs

You will love this meatball recipe! It’s tasty and makes a quick dinner – just add some veggies as a side dish.Plus, once you get the meatballs formed, it’s basically effortless. Simply pop them in the oven and cook until done. You can eat them as-is or smothered with the sauce.
Course Appetizer, Main Course
Cuisine Italian
Servings 4
Calories 478 kcal

Equipment

  • oven
  • small baking sheet
  • parchment paper
  • bowl

Ingredients
  

  • ½ pound ground pork (225 g)
  • ½ pound ground ground beef (225 g) or bison
  • cup canned water chestnuts (80 g) rinsed, drained and finely chopped
  • cup chopped fresh cilantro (16 g)
  • ¼ tsp Himalayan rock salt
  • 1 cup full fat coconut milk (250 ml)
  • ½ cup cilantro (20 g) chopped fresh
  • 2 tbsp olive oil extra virgin
  • 2 tbsp lime juice
  • Pinch red pepper flakes crushed
  • Himalayan salt and pepper to taste

Instructions
 

  • Preheat oven to 375ºF (190ºF) and line a small baking sheet with parchment paper.
  • Combine pork, veal (or beef), and water chestnuts. Scoop 2 tbsp. out at a time and shape into balls, transferring to prepared baking sheet.
  • Bake until cooked through, about 15 minutes.
  • Meanwhile, stir together coconut milk, cilantro, olive oil, lime juice, red pepper flakes, salt and pepper. Serve over meatballs. Enjoy!

Nutrition

Calories: 478kcalCarbohydrates: 5gProtein: 21gFat: 42gSaturated Fat: 20gCholesterol: 81mgSodium: 226mgPotassium: 473mgFiber: 1gSugar: 1gVitamin A: 225IUVitamin C: 4mgCalcium: 28mgIron: 4mg
Keyword high protein, Macro Friendly
Tried this recipe?Let us know how it was!

Orange-Rhubarb Oatmeal

Orange-Rhubarb Oatmeal

Macro Friendly Recipes, Easy Weight Loss Women Over 40

Orange-Rhubarb Oatmeal

??You don’t see rhubarb in a lot of recipes – and if you do, it’s probably in a pie with strawberries! Here’s a change of pace that’s a great way to start your day. If you see that rhubarb staring at you in the grocery store, definitely try this sweet and tangy recipe.
Course Breakfast
Cuisine American
Servings 2 servings
Calories 380 kcal

Equipment

  • medium saucepan

Ingredients
  

  • cups of your favorite non-dairy milk (375 ml)
  • 1 orange juiced (or ½ cup/125 ml fresh orange juice)
  • 1 cup rolled oats (80 g) (gluten-free)
  • 1 cup ½-inch pieces rhubarb fresh or frozen
  • ½ tsp ground cinnamon
  • 1 Pinch of salt
  • 2-3 tbsp pure maple syrup
  • 2 tbsp chopped walnuts or pecans

Instructions
 

  • Combine the milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan.
  • Bring to a boil over medium heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until the oats and rhubarb are tender, about 5 minutes. Add more milk if necessary.
  • Remove from the heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts.

Nutrition

Calories: 380kcalCarbohydrates: 55gProtein: 13gFat: 13gSaturated Fat: 1gSodium: 115mgPotassium: 721mgFiber: 7gSugar: 20gVitamin A: 818IUVitamin C: 33mgCalcium: 359mgIron: 3mg
Keyword high protein, Macro Friendly, Vegan
Tried this recipe?Let us know how it was!