#glowleanrecipes

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Creamy vegan key lime & coconut cheezecake by @panaceas_pantry WHAT YOU NEED Base: 1 cup almonds 2 cup shredded coconut Pinch himalayan sea salt 2 Tbsp water + 2 Tbsp coconut flour 1/2 cup rice malt syrup 2 Tbsp cacao Lime Layer- 1 cup raw cashews, soaked for a minimum of 4 hours 1/4 cup rice malt syrup 1/2 avocado 1/3 cup lemon juice + 2 tsp lemon zest 3 lime extract drops 1-2 tsp wheatgrass powder 1/4 cup coconut cream 2 1/2 Tbsp coconut oil, melted Pinch himalayan sea salt Coconut layer: 1 cup cashews, soaked 1/4 cup rice malt syrup 1/2 cup coconut cream 1/2-1 tsp vanilla extract 1/4 coconut oil, melted 1/2 tsp spirulina HOW TO MAKE 1) Pulse all the ingredients in a high speed food processor until combined, press into chosen tin & set aside in the freezer. 2) Drain & rinse soaked cashews. Melt the coconut oil & set aside to cool. Combine all the ingredients in a food processor & pulse until well combined, including the melted coconut oil. Once combined pour the mixture onto the base & again set aside in the freezer. 3) Drain & rinse the soaked cashews. Melt the coconut oil & set aside to cool. Blend all the ingredients except for the spirulina but including the melted coconut oil & pulse until combine. 4) Seperate half of the mixture & set aside in a bowl. Add the spirulina to the mixture in the blender & pulse to combine. Combine the two mixtures, mixing only slightly (this gives the cake a marbled effect) and pour on top of the lime layer, set in the freezer. Enjoy & glow lean! Follow us on instagram: @GlowLeanHealthy

Coconut Lime Mini Cheesecakes by @feastingonsunshine WHAT YOU NEED: Crust: Biscoff Biscuits or graham crackers (about 1 sleeve) 1/4 Cup coconut oil, melted Filling: 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained 3/4 cup light or full fat coconut milk, well shaken 1/4 cup coconut oil, melted 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice) 1/3 - 1/2 cup agave nectar (depending on preferred sweetness) HOW TO MAKE: Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners. Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted coconut oil and pulse to combine. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness. Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh. Enjoy & glow lean! Follow us on instagram: @GlowLeanHealthy

Thai Soba Noodle Salad by @nourishingjessica 🍃 Ingredients (serves 2): 1 handful of cooked soba noodles 1 carrot 1/2 red bell pepper 1/2 yellow bell pepper 1 red onion 1 lime 1 handful coriander 1 tsp chilli flakes 1/2 avocado 1 spring onions handful of baby spinach Method 1. Peel and grate the carrot into a bowl 2. Finely slice the peppers and onions 3. Large dice the avocado 4. Add the cold soba noodles to the carrots, peppers and avocado, add the baby spinach and toss together 5. Place in a bowl and sprinkle with spring onions, coriander and chilli flakes. Enjoy & glow lean! #glowlean

Blueberry Ice Cream by @plantstrong_mom 💜 Ingredients 2 C frozen blueberries 1 avocado 1/2 C non-dairy yogurt 1/2 C maple syrup Directions Add all ingredients to a blender or food processor until thick and creamy. Put ice cream into a container and store in the freezer for 1-2 hours. Once it's set, scoop and enjoy & glow lean!

Tamari & ginger stirfried veggies by @nourishnotpunish 🍃 Ingredients: Any vegetables you like, she used a large handful of each of the following (chopped): Carrots Broccoli Zucchini Snow peas Capsicum (bell peppers) Cabbage Plus some fresh corn kernels 1 tbsp freshly grated ginger 2 tbsp olive oil 2 tbsp tamari (gluten free soy sauce) 2-3 tbsp water Method: 1. Put all the vegetables in a bowl followed by coating them with the ginger and tamari. 2. Heat up a large pan with the olive oil. 3. Through the veggies into the heated pan and stir them until for a few minutes until they have are hot and start to crisp. 4. Add some water into the pan to allow the vegetables to cook further. 5. Remove from the heat and eat your veggies as is, or serve with some tofu! Enjoy & glow lean!

COOL WATERMELON POPSICLES Ingredients (adjust ingredients based on your popsicle mold): 2 cups blended watermelon (about 1/4 of a large watermelon) 1 Fresh Young Thai coconut Juice of 1 lime 3 Kiwis Directions: 1. Pour the blended watermelon about 2/3 of the way into the mold. Secure the lid to the mold and insert the popsicle sticks. Freeze for 3-4 hours. 2. Blend the water and the meat of the Young Thai coconut together until completely smooth. Remove the lid from the mold and fill half of the remaining space in the mold with the coconut mixture. Place back in the freezer for 2-4 hours. (If you are using a mold with a lid, you need not bother to put the lid back on as it will be tricky to get all of the sticks back through their respective holes. By this time the sticks are frozen in place so the lid is not necessary). 3. Peel and blend the kiwis with the lime juice. Fill the last remaining space in the mold with this blend and place back into the freezer until the pops are completely frozen (approximately another 4 hours). Enjoy & glow lean!

Fruit infused water by @jamieoliver 🍊💧🍓💧🍃 perfect way to drink more water and glow lean!