slimdownnow


The recipes below are from Slim Down Now: Shed Pounds and Inches With Pulses - The New Superfood  by Cynthia Sass. To purchase your own copy of the book, please visit Amazon

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Ingredients:

½ cup chickpea flour
½ cup almond flour
½ cup organic cane sugar
½ cup unsweetened raw organic cocoa powder (non-Dutched)
½ teaspoon baking powder
½ teaspoon sea salt
½ cup water
½ cup extra virgin olive oil
1 teaspoon pure vanilla extract
½ cup banana slices
¼ cup chopped 70% dark chocolate 

Directions:

Preheat the oven to 350 degrees F. In a large bowl, stir together the flours, sugar, cocoa powder, baking powder, and salt. In blender, whip the water, olive oil, vanilla, and banana; mix until smooth. Fold wet ingredients into dry mix to form a smooth, uniform batter. Stir in chocolate chips. Spoon one tablespoon of batter into 24 paper-cup-lined mini-muffin cups. Bake for fifteen minutes in the preheated oven. Let cool for at least ten minutes. Note: wrapped up, these will keep for three days on the countertop. They also freeze well. Just defrost on the counter for about 20 minutes before enjoying.

Ingredients:

¼ cup minced yellow onion
1 tablespoon extra virgin olive oil
¼ cup organic low-sodium vegetable broth
¾ cup grape tomatoes (about 16), sliced in half
¼ cup minced green bell pepper
1 teaspoon minced garlic
1 teaspoon salt-free Italian herb seasoning
1/8 teaspoon black pepper
2 teaspoons fresh squeezed lemon juice
3 ounces cooked boneless, skinless chicken breast, shredded
1/2 cup cooked lentils

Instructions:

In a medium pan over low heat, sauté onion in olive oil and broth until translucent. Add tomatoes, bell pepper, garlic, Italian herbs, black pepper, and lemon, and sauté until tomatoes are tender. Add chicken to reheat through. Create a bed of lentils on the plate and cover with chicken and vegetable mixture.

Ingredients:

½ cup quartered grape tomatoes (about 16)
¼ cup minced yellow bell pepper
¼ cup minced white onion
1 teaspoon minced garlic
1/16 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon minced fresh jalapeno
2 tablespoons fresh squeezed lime juice
3 large outer romaine leaves
1/2 cup cooked black beans, divided
3 ounces cooked or canned wild salmon, divided
¼ of a ripe avocado, diced

Instructions:

In a medium bowl, combine tomatoes, bell pepper, onion, garlic, cayenne, cilantro, jalapeno, and lime juice. Toss together and marinate in the fridge for at least 10 minutes. Fill romaine leaves with black beans, then salmon. Top with chilled vegetable mixture, and garnish with avocado.

Ingredients:

¼ cup vanilla flavored pea protein powder
1 cup fresh baby spinach leaves
1 ounce dark chocolate squares (70 percent or greater), chopped
1 tablespoon fresh squeezed lime juice
½ teaspoon fresh grated ginger
1 cup frozen cherries
¾ cup water
 

Instructions:

In a blender, puree all of the ingredients, along with and a handful of ice if desired, and whip until smooth.

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