Toasting nuts and seeds for sprinkling. They stay good all week in a Tupperware in the fridge and add healthy fats, nutrition and of course deliciousness to both sweet and savoury dishes. An important addition to a vegan or vegetarian diet and also a key part of a paleo or clean intake. Obviously no need to go overboard, but healthy fats are so important for the brain, hair and skin. As someone who used to have bad spots and blemishes even as an adult, I now have completely clear skin and that only happened when I cut out dairy and added a dose of nuts and seeds every day.
Muffins are one of the tastiest desserts you can make at home and they are so easy to make! Check out these 15 healthy muffins under 100 calories… I want to try #1! Read more: 15 Healthy Muffins Under 100 Calories
4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds 3 tablespoons olive oil salt and fresh ground pepper, to taste 1 cup panko crumbs 1 cup grated Parmesan cheese 1 teaspoon dried oregano 1 teaspoon garlic powder cooking spray (I use Organic Olive Oil by Pam) Serve with Non-Fat Plain Yogurt
Preheat oven to 450. Line 3 baking sheets with parchment paper and set aside. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. Place the squash in a single layer on the previously prepared baking sheet. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.