foundstrength:

i-choose-fit:

icedcoffeeheavyweights:

roberb10:

Peanut Butter Lava Cookies Tutorial {click link for full tutorial/recipe}

YO WTF I NEED

Weekend project found.

shall I try this tomorrow?? omg

(via feetpleasedontfailmenow)

keepfitstayfab:

linfociti:

Overnight oats.

BASE - You’ll need 1/2 mashed banana, 100 ml of your milk of choice, 50 gr. of oats, 1/2 tbsp of brown sugar, optionally you can also use vanilla extract and any other spice you like.
In a jar or bowl, mash half banana, and stir in the sugar and oats. Once everything is mixed together very well, add the milk, and stir again. Let your oats refrigerate overnight. In the morning you can either eat it as it is, or heat it up for about 1-2 minutes in the microwave, and top with anything you fancy.

MOCHA - You’ll need 1/2 mashed banana, 100 ml of your milk of choice, 50 gr. of oats, 1/2 tbsp of brown sugar, 1 teaspoon of instant coffee powder, vanilla extract.
In a jar or bowl, mash half banana, and stir in the sugar and oats. In a glass or a cup, mix the milk with the instant coffee powder, and add it to the oats, stirring everything well. Let your oats refrigerate overnight. In the morning you can either eat it as it is, or heat it up for about 1-2 minutes in the microwave, and top with anything you fancy. My favourite toppings for this are berries, and walnuts.

CARROT CAKE - You’ll need 1/2 banana, 100 ml of your milk of choice, 50 gr. of oats, 1 tbsp of brown sugar, 1 medium carrot (peeled), cinnamon, ginger, raisins.
In a food processor, process the peeled carrot, the half banana, the sugar, and the spices until you get a creamy mixture. Move it in a jar or bowl, and add oats, raisins, and milk. Let your oats refrigerate overnight. In the morning you can either eat it as it is, or heat it up for about 1-2 minutes in the microwave, and top with anything you fancy.

CHOCOLATE - You’ll need 1/2 banana, 100 ml of your milk of choice, 50 gr. of oats, 1 tbsp of brown sugar, 1 or more cracked squares of chocolate, 1 tsp of cocoa powder, vanilla extract.
In a jar or bowl, mash half banana, and stir in the sugar, the cocoa powder, the cracked chocolate, and oats. Once everything is mixed together very well, add the milk, and stir again. Let your oats refrigerate overnight. In the morning you can either eat it as it is, or heat it up for about 1-2 minutes in the microwave, and top with anything you fancy. Strawberries and peanut butter are just perfect on this!

APPLE PIE - You’ll need 1/2 mashed banana, 100 ml of your milk of choice, 50 gr. of oats, 1/2 tbsp of brown sugar, 1 apple (half for the base, the rest for topping), cinnamon, vanilla extract, raisins.
In a food processor, process the half apple, the half banana, the sugar, vanilla extract, and the spices until you get a creamy mixture. Move it in a jar or bowl, and add oats, raisins, and milk. Let your oats refrigerate overnight. In the morning you can either eat it as it is, or heat it up for about 1-2 minutes in the microwave, and top with the other half of the apple and anything else you want.

MUESLI - You’ll need 1/2 mashed banana, 100 ml of your milk of choice, 60 gr. of your favourite muesli, cinnamon. 
In a jar or bowl, mash half banana, and stir in the muesli and cinnamon. Once everything is mixed together very well, add the milk, and stir again. Let the mixture refrigerate overnight. In the morning you can either eat it as it is, or heat it up for about 1-2 minutes in the microwave, and top with anything you fancy. 

If you love nut butters, you can add 1 tbsp of your favourite one in the jar before anything else, and melt it in the microwave. Then you can follow the recipe as you normally would, but your breakfast will get much creamier and tastier! 

these are absolutely fabulous

(via glitteringsweat)

beccasfit-life:

DING DING DING!

Tonight I made Eggplant Parmesian for my family and Evan!

Go to my fitness blog beccasfitlife.com to read the recipe and my notes on it!

sooo good

(via beccaliving)

maigrisme:

Chrispy, HEALTHY chicken fingers.

Makes: 4 servings

Ingredients 
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey 
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed 
Dash of black pepper

1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.

2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.

3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

Nutrition facts per serving: 212 calories, 23g protein, 23g carbohydrate, 3g fat (1g saturated), 0g fiber 

I used one egg white instead of the whole egg, and made sure to cut the fat off the chicken beforehand. These seriously don’t even need a sauce, but just in case….

1/4 cup Dijon mustard + 1 teaspoon honey = Homemade Honey Mustard

1/4 cup ketchup + pinch chili powder = Kicked-Up Ketchup

1/2 cup low-fat sour cream + fresh lime + fresh cilantro = Zesty Sour Cream

1/2 cup low-fat mayo + 1 teaspoon dried dill + 1 teaspoon garlic powder = Spiced Mayo

(via size10plz)

(Source: skinny-girl-swaggg, via dempseyliveswell)

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 fitnessfoodfabulous)

losing-every-extra-pound:

one-twenty-five:

~ Paleo Pancakes (I know, I’m obsessed) ~

What you need:

1. Banana
2. Two eggs
3. Cinnamon
4. Toppings of choice (optional)

The How To:

1. Mash Banana in bowl
2. Add cinnamon to mashed banana (stir in) 
3. Add two whole eggs to banana & cinnamon (stir in)
4. Wa-hoo! You now have (a very healthy) pancake mix. 
5. Make like pancakes in a pan (medium-low heat) 
6. Serve & add topping of your choice

breakfast tomorrow:)

(via fuckyeahfitspo)

crossfitkarla:

Paleo Banana, blueberry, and raspberry bread - Crossfit karla style :)

Per serve (makes 8)

150.1 calories

protein 5.9 carbs 13.7 fat 8.2

1 1/2 cups of almond meal/flour

3 bananas

2/3 eggs (my eggs were very small free range eggs so i did 3)

1 tablespoon of almond oil

1 teaspoon of honey

1 teaspoon of cinnamon

1 teaspoon of almond paste

1/2 cup of fresh blueberries

1/2 cup of fresh raspberries

mash bananas then kinda just chucked it all in together really didnt follow any particular recpice and used what i had in the house and crossed my fingers it all worked.

placed in to the meatloaf tray (i like my fruit chunky as you can see)

oven was at 170 degrees (c) and was pre heating for 15 minutes.

put in the oven for 30 min checked on at 20minutes as i have never baked banana bread and another recipe said 20 minutes and another one said 45.

It was easy, it tastes fantastic and i am freezing the other portions for a late night treat down the track with all the fruit its nice and sweet.

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

(via toned-tanned-fit-andready)

alexkpace:

I’d always heard rumors of people making their own almond milk but I assumed it was a super difficult process. I was pleasantly surprised when I finally built up the courage to make it. It’s really easy, and oddly fun.

To make Raw Almond Milk:

What you’ll need:

1 cup raw almonds

2-3 cups of water

vanilla extract (optional)

blender

cheesecloth/muslin/pantyhose 

What you’ll need to do:

Combine almonds and water. Let sit overnight. Blend together and pour into a jar lined with cheesecloth/muslin/pantyhose. Let this separate the milk from the leftover almond chunks. Make sure to give the cloth a good squeeze when you’re done to get as much out as you can. Refrigerate and enjoy!

(Source: asimplecraft, via fitnessfoodfabulous)

eathealthyworkoutdaily:

Blender-Free Strawberry Banana Sorbet

• 1 medium Banana
• 4 medium Strawberries

While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container. Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.

Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein,~128 calories)

(via princess-of-weights)

strongaly:

Ingredients:

• 1 sweet potato
• 1 egg white
• Salt
• Black pepper
• Olive oil

Directions:

1. Preheat oven to 450 degrees
2. Wash potato, pat dry, leave skin on, and cut into sticks (about half an inch thick). Then put potatoes in a bowl
3. Whisk the egg white in a separate bowl until it’s foamy
4. Pour the egg white into where the potatoes are. Add your seasoning. Add a tablespoon of olive oil. Toss and mix so that the egg whites, olive oil and seasonings are coated evenly.
5. Put potatoes in a single layer on a baking sheet.
6. Bake for about 15 minutes, flip them over. Then bake for another 15 minutes, or until done.

(Source: snacklove, via icanwillbeskinny)

dollarfriendlymeals:

I introduce to you your new favorite protein bar. I’m so glad the two of you are now formally acquainted, because a long, happy future spent together will certainly be the result. With a measly five minutes of preparation, 89 cents, and 23.8 grams of protein it’s no wonder you’re already in love.

The nice thing is we don’t mind sharing, and also, these protein bars taste better than anything that your local supermarket can offer.

Peanut Butter Protein Bars

1/2 cup skim milk - $0.04
1  cup creamy peanut butter - $1.74
1 1/4 cups of vanilla whey protein powder - $4.56
2  cups rolled oats - $0.76 

Directions:

• Heat peanut butter and milk in a medium-large stockpot, just heating until warm and thoroughly mixed together.
• Remove from heat, and add protein powder and rolled oats.
• Press into a 9” x 13” pan (it may help to use plastic wrap to press mixture down). Cover, and freeze for fifteen minutes, then cut into eight pieces.

Makes approximately 8 servings.
Total Cost: $7.10
Cost Per Serving: $0.89

Nutritional Information:

(via fit-hanna)

alwayshealthyandhappy:

Healthy alfredo pasta:

Serves 2

Ingredients

• 2 tsp olive oil
• 4 cloves garlic, chopped
• 2/3 cup chopped onion
• 2/3 cup broccoli florets
• 2/3 cup cauliflower florets
• 1 package shirataki noodles
• 4 wedges laughing cow swiss cheese (light)
• 4 tbsp milk
• salt& pepper to taste
• 2 tsp parmesan

Instructions:

1. Empty your shirataki noodles into a bowl, and fill, until just covered with warm-hot water. Steam your cauliflower& broccoli until tender. 
2. Take a large skillet and heat to medium heat. Add olive oil.
3. Once heated, add your chopped garlic and sautee until golden brown. When golden brown, add your onions and sautee until they become transparent like.
4. Add your broccoli and cauliflower to the skillet and sautee on low while preparing the next step.
5. Drain your noodles and add the milk and laughing cow wedges. Mix and try to crush the wedges into the mixture.
6. Take the noodle mixture and add to the skillet and cook for 30-60 seconds. Take off stove and place in two bowls. Sprinkle parmesan cheese on top and serve. ENJOY!

199 calories per serving

**If you do not like a strong garlic taste, reduce the amount to just 2 cloves; and if you want the sauce to be thicker, add 1 tbsp of cornstarch to the noodle, milk and cheese mixture.

(via realeah)