beautifulpicturesofhealthyfood:

Cauliflower Steaks  - Roasted slabs of cauliflower topped off with a tomato olive type salsa…RECIPE

(via fitnew-me)

allthingsthatarefood:

pho noodle bowl with spicy lemongrass broth

(via peanutbutta)

notanotherhealthyfoodblog:

No Bake Coco Choco Granola

click here for recipe

(via fitnew-me)

eatcleanmakechanges:

imperfectatbest:

Healthy Peanut Butter cookies!

Only 36 calories per cookie!

Ingredients:

• 1 Cup Peanut butter
• 1 Cup Sugar
• 1 TSP baking soda
• 1 egg

Directions:

Mix the peanut butter and sugar first then add in the egg and baking soda. Bake for 10 minutes on 350 degrees. They’re delicious!

1 cup sugar and 1 cup pb and just one egg??  What the fuck?  

(Source: )

katrinkasweaters:

My Cereal

I like to eat for optimal nutrition, and since I don’t trust my nutrition to a box, I make (assemble) my own! It tastes great and it’s oodles more nutritious than the pre-made stuff at most stores.

Lightly/naturally sweetened granola for a comforting CRUNCH (I use Hemp Plus Granola from the bulk bin at Sprouts, 5g sugar and 7g fiber per serving)

Raisins or other dried fruit (no sugar added)

Nuts

Ground flax seeds

Uncooked oats

Wheat germ

Add milk or use it as a yogurt topping!

I never get tired of this because it tastes like a classic cold cereal. I can only stand hot oatmeal for a few days before I get a little queasy…

(via sdfjsdfsdf-deactivated20130507)

what-the-cookery:

Frozen Mango, Kiwi, Raspberry Pops

Ingredients:

• 9 tbsp water
• 2 tbsp sugar
• 5 oz kiwi, peeled
• 6 oz mango, peeled
• 6 oz fresh raspberries

Steps:

• Make a simple syrup by combining water and sugar in a small pot and bring to a boil;boil for about 4-5 minutes on medium heat. Set aside.
• Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.
• Divide the simple syrup between the fruit purees and mix in.
• Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freeze one hour.
• Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours.
• Add raspberry puree and freeze overnight.

source

(via ahealthynewbeginning)

girlstartingnew:

Homemade Peanut Butter

Use any kind of shelled peanuts you’d like, vegetable or peanut oil and a blender or food processor. Blend peanuts, then slowly add in oil until desired consistency. Easy. If you want, you can add salt, brown sugar or a natural sweetener. 

my-fat-days-are-over:

fitstartshere:

Spinach & Sun-Dried Tomato Stuffed Pizza: Recipe

looks sooo good!

(via fitbeliever)

hutchings-xo:

whattt , this looks so good :)

Baked Cinnamon Roll Oatmeal
This looked too good to be true so I had to try it myself (:

1/2c Oats
1/4t Vanilla extract
1/2t Cinnamon
2 Packets splenda
1/4c Unsweetened applesauce 
1/4c Unsweetened Vanilla Almond Milk
1/16t Salt

Preheat oven to 375 degrees. Combine raw oats, spices, applesauce & milk. Pour into a small baking pan or ramekin (or if you’re like me and don’t have any of those fancy things, you can grease a muffin tin and fill up 2 of the cups!) Cook for about 15-25 minutes or until firm then devour BOTH of them for a whopping 180 calories! 

P.S. I also drizzled peanut butter on top of mine and sprinkled it with brown sugar 

(via powerandpotential)

nutritiousnomz:

• 2 cups sliced onion (1 large)
• 20 oz peeled and cubed sweet potato
• 2/3 cup diced zucchini
• 1-2 cans black beans (or another bean)
• 28-oz can diced tomatoes
• 1 1/2 T chili powder
• 1 tsp cumin
• 1 tsp salt
• 2 tsp orange zest
• 1 cup water (or broth)

Combine all ingredients in a big pot, and bring to a boil. Then lower and cook until the sweet potatoes are soft. The chili tastes even better the next day, after the flavors have had a chance to combine.

(via asecondchanceforlife)

thefitty:

So I’ve made this a few weeks back and fooled everyone. This is not mashed potatoes. This is mashed cauliflower. Less calories, less carbs, more vegetables, without reducing the flavor or adding any preservatives. If there are ever any “secrets” when it comes to this healthy lifestyle, then this would be it.

This is the recipe I used:

Ingredients:

• 8 cups Or 1 head of a Cauliflower Floret
• 4 cloves garlic, crushed and peeled
• 1/3 cup nonfat buttermilk 
• 4 teaspoons extra-virgin olive oil, divided
• 1 teaspoon butter
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• Snipped fresh chives for garnish

Note: I did not use butter, and instead of 4 teaspoons of olive oil I used 3. Play around with this recipe until you are satisfied with the flavor and consistency.

Method:

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

NUTRITION

Per serving: 107 calories; 7 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Folate (22% dv).

Carbohydrate Servings: 1/2

4 servings, 3/4 cup each

ENJOY!

—Dee (thefitty)

(via asecondchanceforlife)

(via recoverykitty)

herbade:

Take yogurt, put it into a ziploc bag, clip a corner, make dots on a lined cooking tray, freeze then eat!  

(Source: , via asecondchanceforlife)

ugwbliss:

CAKE BATTER PROTEIN SHAKE. 35g protein. 187 cals.

(Stolen from Pintrest)
Ingredients
1/2 cup Low fat cottage cheese*
1 Scoop vanilla protein powder•
3-5 Drops butter or almond extract
1 tbs Vanilla sugar free instant pudding mix OR 1/2 tsp vanilla extractanilla sugar free instant pudding mix OR 1/2 tsp vanilla extract
3-5 Stevia packets (or sweetener of choice to taste)
1/2 cup-1cup Water (Alter this according to desired consistency)
5-10 Ice Cubes (Depending on how thick you like it, use less for a thinner consistency)
Optional: 1/2 tsp xanthan gum ~
Sprinkles for topping!

*Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!
• I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com.
~ You can get xanthan gum from most grocery stores in the gluten free section! Just a pinch of it makes your shake so thick and creamy!

Katie’s Tip!
I also like to crush up a cake cone and sprinkle it on top of the shake! I eat it with a spoon, and it tastes like an upside down ice cream cone!

Nutrition Breakdown
1 Shake
187 Calories
2 g Fat
5 g Carbohydrate
3 g Sugar
35 g Protein

asecondchanceforlife:

healthy-journey:

In the oatmeal bowl today

• 1/2 cup of rolled oats
• 1 cup of almond milk
• half a banana mashed 
• 1 cup of raspberries

topped with sliced strawberry, coconut and peanut butter. :)

I apologize that I always spam your dashes with oatmeal. It’s my biggest “safe food.” XD