Cayenne Pepper is a wonderful fiery spice that grows on a plant much like other fruits and vegetables. Once the are matured the Cayenne Pepper is picked and prepared to be eaten. The Pepper is eaten both raw in foods like salsa and other spicy mexican dishes, as well as dried and ground.
Ground Cayenne chilis is the most readily available source of Capsaicin, a healing substance that gives chilis their heat. Capsaicin has been known to soothe sore throat and throat irritations. Cayenne is also an incredible expectorant to break up sinus congestion, flushing out irritants, and starving bacterial infections. Topically as an ointment, capsaicin provides muscle and joint relief.
Cilantro Lime Dressing
Time: 5 mins
7 Ingredient Recipe
In a small bowl, whisk lemon juice, melted coconut oil, sea salt, pepper and cilantro; pour over salad greens. Add optional pumpkin and sesame seeds for a nice healthy crunch. Dress salad, toss and enjoy. Serve dressing chilled.
Low-Fat Blueberry Flax Yogurt Muffins
Time: 30 minutes
Servings: 12 Muffins
12 Ingredient recipe
Low Fat, Low Sugar, Low Sodium
1 3/4 Cup whole wheat pastry flour1 Cup Agave 1/4 Cup ground flax seed 2 Teaspoons baking powder 2 Teaspoons lemon juicePinch of ground nutmeg 3/4 Cup non-fat Greek Yogurt 1/4 Cup no sugar coconut milk 2 Large vegetarian fed eggs 2 Tbs. Coconut Oil 1 Cup Fresh or Frozen Wild Blueberries, no sugar added 1/2 Cup blanched or toasted Hazelnuts (optional)
Preheat oven to 350. Combine flour, agave, flax, baking powder, nutmeg, and lemon juice. Whisk together non fat greek yogurt, coconut milk, and eggs in a large bowl. Stir dry mixture into wet. Add coconut oil, and mix to combine. Fold in blueberries and hazelnuts. If using paper cups line muffin tin with cups, if not spray with non stick cooking spray. Pour batter into each mold. Bake 25 minutes, or until toothpick comes out clean. Transfer muffins to wire rack and cook.
Calories: 205 Protein: 5 g Fat: 1 g Carbs: 25 Sugars: 10 g Fiber: 4 g
These are a great fiber and protein rich muffin with antioxidant blueberries. If you are looking for a low-fat, low-sugar, low sodium treat then this is just what you need.
Simple Healthy Snacks without a fuss.
Take a container of Non Fat Greek Yogurt. I like FAGE brand, your favorite will work perfectly. Then top with delicious pomegranate gems separated from their husk. Makes a non-fat delicious snack that is both sweet, tart and creamy good.
1 Container 32 oz+ Non Fat Greek Yogurt (I prefer fage brand)1 Large Pomegranate, peeled and fruit bowled
Drizzled Agave on top (optional)
Peach Agave Berry Pie
Time: 1 hour and 20 mins from scratch – 50 minutes gluten free pre-prepared.
- 16 oz. Whole Foods Gluten Free Pie Crust (no lard), chilled
- 1½ cups organic blueberries
- 3 medium peaches, sliced
- 2 Tbsp. organic agave, plus 1 tsp. for sprinkling on crust
- ½ tsp. vanilla extract
- ¼ tsp. ground cinnamon
- coconut oil for brushing
Gluten-free pie crust from scratch is much fun. Once made refrigerate to set.Then remove for use. You can also use natural organic gluten free mix for those of you on the go types, or pre-made gluten free ready made healthy crusts (no work involved but removing the wrapper). If so then remove gluten-free pie crust from package. Preheat oven to 425 degrees F. Take pie crust. In a large bowl, gently combine blueberries, peaches and agave. Add vanilla and cinnamon; toss to combine. Take blueberry mixture on top crust. If you are making a pocket pie then leave a 2 inch border on the edges is perfect. Fold up the borders over the fruit, then brush crust with coconut oil. Sprinkle crust with remaining agave. Bake for 20 minutes or until golden brown. Set aside to cool for 10 minutes. Serve warm. For sweeter experience drizzle with organic agave, or sprinkle with coconut sugar.
Serving Size: 1 Slice
Calories: 232 cal • Fat: 8 g • Protein: 3 g • Carb: 40 g • Fiber: 1.7 g • Sugar: 12.g • Sodium: 47 mg