Registered dietitian and bestselling author Rachel Beller believes one of the easiest ways to eat healthier is by upgrading everyday foods with spices and simple, wholesome ingredients.
From breakfast to dessert, her goal is to combine flavor and function to create meals that taste good and make you feel good too.
Beller joined "Good Morning America" on Wednesday to share a few recipes that will spice up your summer.
Ingredients
4 bananas
1 cup shredded zucchini, lightly squeezed
1 1/2 cups rolled oats
4 tablespoons chia seeds
1 teaspoon Ceylon cinnamon blend
1/4 cup almond protein powder
2 tablespoons oat fiber powder
1/8 cup dark chocolate chips (optional)
Directions
Preheat oven to 350 F, and line a 9-by-9-inch pan with parchment paper.
Mix all ingredients until well combined. The mixture should be thick and slightly sticky.
Transfer to the pan and press into an even layer.
Bake for 20 to 30 minutes, until the edges are lightly golden and set.
Cool completely before cutting into squares.
Ingredients
1 clove garlic, minced
3 tablespoons fresh lemon juice
1/4 cup tahini
2 tablespoons water
1 1/2 cups cooked white beans
2 teaspoons white miso paste
2 teaspoons sumac
3 tablespoons extra-virgin olive oil
Salt, to taste
Directions
Add the garlic, lemon juice, tahini, and water to a blender or food processor, and blend until smooth.
Add the white beans, miso, and sumac, and blend until fully creamy.
With the machine running, slowly drizzle in the olive oil until emulsified.
Season with salt and additional sumac to taste.
Transfer to a bowl and serve with vegetables or crackers.
Ingredients
1 cup water
1 tablespoon psyllium husk
1 tablespoon pomegranate powder
Directions
Add all ingredients to a glass and stir well.
Drink immediately.
Ingredients
10 Medjool dates
4 tablespoons almond or peanut butter
10 almonds, toasted
2.5 ounces dark chocolate, melted
1/3 teaspoon coarse salt
Directions
Slice dates lengthwise and remove pits.
Fill each date with nut butter and place an almond inside.
Dip each filled date into melted chocolate and place on parchment paper.
Sprinkle with coarse salt.
Refrigerate or freeze for about 1 hour, until set.
'GMA' Kitchen Picks
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