It's not a diet. It's a lifestyle change.
I loved how my lemon coconut tarts turned out so I decided to use the same crust and fill it up with some blueberries and bananas, and it was quite freaking delightful.
Recipe makes 6.
4 gluten free graham crackers
10 macadamia nuts
1 tbsp agave nectar
6 tbsp wild blueberries
1 banana sliced
Non fat vanilla Greek yogurt
Preheat oven to 350.
Put dates, graham crackers and macadamia nuts in a food processor or magic bullet and pulse until everything is almost a flour consistency. The dates and nuts may be still chunky, that’s ok. It will add texture to your crust.
Transfer everything into a bowl and mix agave nectar in.
Press mixture into muffin liners.
For the filling, put one tbsp of blueberries, and 3 of the banana slices per cup. Sprinkle with cinnamon. Bake for 20 mins.
Take out and let cool. Top with Greek yogurt and refrigerate overnight.