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Aqib Talib's Granola
3 cups rolled oats
1 cup cashews
1 cup silvered almonds
3/4 cup shredded coconut, unsweetened
1/4 cup plus 2 tablespoons brown sugar
1/3 cup plus 2 tablespoons maple syrup
1/4 cup canola oil
½ teaspoon kosher salt
1 teaspoon vanilla
1 cup raisins

1. Preheat oven to 300°F. In a large bowl, combine the oats, nuts, coconut and brown sugar.

2. In a separate bowl; combine maple syrup, oil, saltand vanilla. Combine both mixtures together squeezing gently to make clusters. Cook for 40 minutes, stirring every 10 minutes to achieve an even color.

3. Remove from oven and transfer into large bowl. Add raisins and mix until evenly distributed.Allow to cool completely.

4. Store the granola in an airtight container for up to 2 weeks

5. Enjoy!!!
DBC Nikki's 5 Ingredient Healthy Banana Bread
3 medium ripe bananas
2 cups old-fashioned rolled oats
2 large eggs
¼ cup pure maple syrup
1 teaspoon baking soda

1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and set aside.

2. Add all ingredients to a blender and blend until smooth and well combined. Pour batter into prepared loaf pan. (Garnish the top of the batter with thinly sliced banana, if desired) Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

3. Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

3 medium ripe bananas is 1-1/4 cup mashed
DBC Jozie's Green Sunshine Smoothie
1 Cup Almond Milk
1 Cup Spinach
1 Bannana
½ Apple
1 Cup of Ice

Blend and serve
DBC Sara's 100 Calorie Muffins
1 cup flour
1 c oats(old fashioned)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
2 egg whites
1/2 cup sugar
1/2 cup water
1 c blueberries, frozen

1. Spray a 12 cup muffin tin and preheat oven to 350.

2. Mix flour, oats, soda, cinnamon and salt together.

3. Add applesauce, sugar egg whites and water, mix until just blended, add in blueberries.

4. Bake at 350 for 20-25 minutes or until tops have lightly browned.
DBC Annie's Authentic Greek Salad
1/2- English Cucumber
1- Roma Tomato
1/2 Red Bell Pepper
1/2 Green Bell Pepper
Mykonos Feta Cheese
½ can of Black Olives
Olive Oil
Salt & Pepper

Toss and enjoy!

In Greece, the feta cheese is laid as a block on top- sounds weird but is amazing. The olive oil, salt, pepper and feta is really customizable. You can add as much or as little as you want- you're the chef. Sometimes I even use goat cheese for a creamier texture and splash some balsamic on top! It's so easy to make, yet incredibly delicious. If you need that carb factor, I eat a pita bread on the side with some olive oil and garlic salt.
DBC Chelsea's Vegetarian Sweet Potato Bowl
2 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
2 tsp kosher salt
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/4-1/2 tsp cayenne pepper
1 lb sweet potato sliced and cubed
1 tbs extra virgin olive oil
1 can of black beans drained and rinsed
1 can corn
2 tomatoes chopped
1 avocado sliced

1. Preheat oven to 400 degrees.
2. Mix all seasoning into a bowl.
3. Using half of the seasoning mixture, mix sliced sweet potatoes, and olive oil all together and place on a sheet pan.
4. Bake for about 15-20 min until tender.
5. Heat Beans and corn on the stove. When fully heated in a separate bowl mix beans, corn, tomatoes, and the rest of the seasoning together.

To serve put sweet potatoes in the bottom of a bowl, add bean/corn/tomato mixture, and top of with avocado. Other garnishes include: kale, cilantro, jalapeño, onions, lime slices, salsa, low-fat sour cream, feta cheese.