muffintop-less:

My Chocolate Lovers Protein Shake!

• 1 Scoop chocolate protein powder
• 1 Cup unsweetened chocolate almond milk
• 1 TB unsweetened baking cocoa
• 1 TB ground flaxseed
• 5-10 ice cubes (depends on the consistency you want!) 

Blend and enjoy! =)

love2befit:

sleepingwithghosts:

broccoli and red pepper quesadillas

(click the photo to get the recipe)

Yum!

sophienakita:

positive-happiness-progress:

balancefully:

I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips.

Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!

Ingredients
• Bucket load of spinach leafs. I am talking about handfuls here!
• A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.
• Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.

Directions
1. Preheat oven at 120°C / 250F,
2. Rinse and dry the spinach leafs,
3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,
4. Add herbs, toss it all around,
5. Place some baking paper on a tray, and lay out the spinach nice and evenly,
6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!

I could eat buckets of this stuff. Yum! Enjoy your crispy veggies. :)

Yum!!!

i made these tonight….i only cooked them for about 15 mins but they were BLACKENED. now i usually love blackened food and these were nice but….a bit weird. might only cook them for 5 mins next time, and see what they’re like.

(via we-are-beast)

strongmindstrongermuscles:

Banana Choc Chip Muffins

Serves: about 12 muffins, Calories: approximately 128 per muffin

Ingredients:

1 1/4 cups bananas
2/3 cup honey
3 tbsp nonfat yoghurt
3 tbsp natural sweetened apple sauce
2 large egg whites
1 tsp vanilla essence
2 tbsp whole wheat flour
3/4 cup oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ground
1/4 cup semi-sweet mini morsels (mini chocolate chips)

Directions:

Preheat oven to 180C (350F). Spray a muffin tray with cooking spray.

Mix the first 6 ingredients in a medium bowl (all the wet ingredients).

In a separate bowl, whisk together the remaining of the dry ingredients (except for the chocolate chips).

Add the dry ingredients to the wet ingredients and mix until just blended together.

Pour batter into prepared muffin tins. Sprinkle the top with the mini chocolate chips. Bake for 15 to 18 minutes, or until toothpick inserted comes out clean. Cool for 10 minutes.

these look wonderful<3 saving this recipe for a rainy day!

i reeeeeally want to make these.

(via ktfitness)

beautifulpicturesofhealthyfood:

lifeisabeautifulsight:

fattributes:

(via Shrimp-Salad Pitas Recipe : Food Network Kitchens : Food Network)

This looks delicious :|

Click hereand follow for more beautiful pictures of healthy food everyday.

nomnomnom

(via girlgrowingsmall)

muffintop-less:

Caramelized Onion, Roasted Red Pepper & Broccoli Frittata

Ingredients:
Serves 2

• 1/2 Tbsp. olive oil
• 1/2 onion, sliced thin
• 1 egg
• 4 egg whites
• Salt and pepper
• 1/2 red bell pepper, roasted, seeded and sliced thin
• 1/2 cup broccoli florets
• 1 tsp. chopped thyme
• 1 Tbsp. goat cheese

Directions:
1. Preheat oven to 350 degrees F. Heat olive oil in a medium nonstick, ovenproof skillet over low heat. Add onion and cook until golden brown.

2. In a medium bowl, whisk egg, egg whites, salt and pepper.

3. Add red bell pepper, broccoli and thyme to skillet. Increase heat to medium and toss for two minutes until broccoli is bright green. Stir in eggs and crumble goat cheese on top.

4. Reduce heat to low for two minutes, then place skillet in oven. (Wrap handle in foil if it’s not ovenproof.) Bake until light golden brown and puffed up, 10-12 minutes. Cut into wedges.

NUTRITION FACTS (per serving): 241 calories, 16 g protein, 7 g carbs, 5 g fat, 2 g fiber, 2.5 g sugar, 440 mg sodium

muffintop-less:

Raw Thin-Mint Brownies

• 1 cup walnuts (120g)
• 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.)
• 1 tsp vanilla extract
• 5 tablespoons cocoa powder
• A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
• Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
• Optional: tiny dash of salt (I always add this and recommend it.)

Directions: Combine all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. But if you use a Magic Bullet, you might want to do it in batches. I’ve not tried this in a regular blender and therefore can’t vouch for it.) Form into brownies or balls or bars… or even cookie-cuttered shapes!

Recipe found here:
http://chocolatecoveredkatie.com/2012/03/10/thin-mint-brownies/ 

(via manitobainjune)

muffintop-less:

Pina Colada Protein Shake Recipe!

• 1 scoop of vanilla whey protein powder 
• water 
• 1 TB virgin coconut oil 
• 1/4 tsp coconut extract 
• 1 TB shredded coconut (unsweetened) 
• Ice cubes 
• 2 TB of 1% cottage cheese (for extra creaminess and some casein protein)

Blend and enjoy! =)

love2befit:

Breakfast! Cinnamon raisin Ezekiel toast with vegan cream cheese, 1 while egg, 2 egg whites, kiwi &strawberries and tea :)

I still have yet to try ezekiel bread… I want it so bad. But I have to wait =(

piecesinprogress:

Asparagus Pasta with Lemon Butter Sauce

307 calories, 54 carbs, 6g fat, 9g protein

~

This is one of my favorite sauces but typical recipes call for 2 sticks of butter and heavy cream. I wanted a lighter healthy version that would taste just as tangy, buttery and amazing and it came out incredible! It’s PERFECT for ANY kind of fish, but I decided to pair it with fresh asparagus and zucchini. I topped it with a tablespoon of grated parmesan!

~

This and other healthy pasta recipes here:

piecesinprogress.tumblr.com/pastapossibilities