gastrogirl:

caramel filled brownies.


theveggieblackboard:

SUGAR-FREE, VEGAN, GLUTEN-FREE AND HEALTHY BANANA OAT BREAKFAST MUFFINS

  • 1 cup of chickpea flower
  • 1 cup oats (gluten-free)
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 2 bananas (the riper the better)
  • 1/2 cup of soy milk or water
  • 2 tsp apple cyder vinegar

  • walnuts (optional extra)
  • cinnamon (optional extra)

First of all switch your oven to about 200-220 degrees. Whilst it heats up mix all the dry ingredients together in a mixing bowl. All the other ingredients go into a blender with the bananas. Blend until super smooth. Add the liquid into the bowl and gently combine the mixtures.
You are pretty much done now. All you have left to do is grease up the baking tin with some vegan butter and pour in the mix. Pop it in the per-heated oven and you. Done.

Should take about 15-20 minutes in the oven. When it looks a dark golden brown colour, take it out and enjoy! I love covering it in agave and oats or simply smothering it in peanut butter. Top it with whatever you fancy and have a beautiful breakfast!

(Source: theveggieblackboard)

eat-pure:

All of these link you to a post on my blog, but there will be another link in that post which will link you to the recipe or just click on the picture!

Breakfast 

OATMEAL/OATS

Apple Cinnamon Baked Oatmeal

Apple Pie Oatmeal

Baked Banana, Blueberry and Raisin Oatmeal

Baked Oatmeal Casserole 

Baked Raspberry-Banana-Almond Butter Oatmeal

Banana Bread Protein Oatmeal

Banana Oat Chia Seed Pudding

Berry Oat Cups

Blueberry Oatmeal

Coconut Overnight Oats

Creamy Oatmeal with Banana Nut Topping

Overnight Oats

Peach Pie Oatmeal

Peanut Butter/Banana Oatmeal

Raspberry Overnight Oats

Savoury Oatmeal

Various Overnight Oats Recipes

Various Overnight Oats Recipes 2

PANCAKES

Apple Cinnamon Protein Pancakes

Banana Maca Pancakes

Blueberry & Banana Pancakes

Chocolate Banana Pancake Bars

Flourless Coconut and Banana Pancakes

Greek Yoghurt Pancakes

Paleo Pancakes

Pancakes in a Jar (not a recipe)

Strawberry Shortcake Pancakes

OTHER

Avocado and Egg Breakfast Pizza

Avocado Fried Egg

Baked Eggs in Tomato Cups

Banana “Scramble”

Berry Greek Yoghurt Parfait

Blueberry Coconut Pecan Breakfast Cookies

Breakfast Boost Sprinkle

Breakfast Pizza

Breakfast Tostadas

Butternut Squash and Chicken Mash

Cocoa Banana Breakfast Quinoa With Walnuts

Coconut Breakfast Quinoa

Healthy French Toast

Huevos Rancheros

No Added Sugar Granola (Vegan, Gluten-free, can be Nut-free)

Oat Bran ”English Muffin” 

Olive Oil Poached Eggs on Avocado and Braised Kale Toast

Paleo Banana Almond Muffins

Peanut Butter and Banana Yoghurt 

Pomegranate Yogurt Bowl

Raw Buckwheat Porridge

Raw Sprouted Buckwheat Granola

Red Pepper and Baked Egg Galette

Sponge Omelette with Yoghurt and Blueberries

Super Food Fruit Salad + Cacao Puree. Over Warm Brown Rice

Toasted Banana Breakfast Roll

Vegan Pumpkin French Toast


Simple 2 ingredient recipes

(Source: BuzzFeed)

hookedonhealth:


BREAKFAST

1. Greek Yogurt Pancakes
2. Eggs Florentine with Sun-Dried Tomato Pesto
3. 
Yogurt Breakfast Bowl
4. 
Breakfast Berry Enchiladas
5. Scandinavian Eggs Benedict with Yogurt Sauce
6. Lightened-Up Blueberry Lemon Greek Yogurt Bread
7. Apple Pie Parfait


MAIN DISHES

8. Pasta with Zucchini, Tomatoes, and Creamy Lemon-Yogurt Sauce
9. Broccoli Cheddar Twice Baked Potatoes with Greek Yogurt
10. Skinny Greek Yogurt Chicken
11. Healthy Mac and Cheese
12. Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt
13. Blackened Chicken Breast over Cilantro Lime Quinoa
14. Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
15. Cheesy Chicken Quesadillas.
16. Sriracha-Roasted Chickpeas & Cauliflower with Pickled Mustard Seeds
17. Roasted Eggplant Salad with Saffron Yogurt
18. Steak Salad with Chive-Yogurt Dressing


SOUPS, SALADS, AND SIDES

19. Garlic-Yogurt Mashed Potatoes
20. Creamy Tomato Orzo Soup
21. Spicy Chopped Chicken Salad
22. Butternut Squash Soup 
23. Greek Yogurt Egg Salad
24. Creamy Mashed Cauliflower
25. Greek Yogurt Chicken Salad
26. Smoky Deviled Eggs with Greek Yogurt
27. Spicy Tuna Salad with Greek Yogurt
28. Creamy, Lighter Macaroni Salad
29. Lemony Roasted Potato Salad
30. Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt
31. Stuffed Grape Leaves
32. Greek Yogurt Dinner Rolls
33. Greek Yogurt Biscuits


DIPS

34. Kale, Spinach, and Artichoke Dip with Greek Yogurt
35. Chocolate Chocolate Chip Yogurt Dip
36. Creamy Avocado Yogurt Dip
37. Beet Tzatziki
38. Raspberry Dip
39. Dilly Snack Dip
40. Apple Dip


SWEETS

41. Lemon Tart with Rosemary Crust
42. Cookie Dough Greek Yogurt
43. Baked Pears with Maple Greek Yogurt and Granola
44. Homemade Frozen Greek Yogurt
45. Greek Yogurt Brulee
46. Greek Yogurt Banana Bread
47. Chocolate Chip Banana Bread Made with Greek Yogurt
48. Greek Yogurt Cheesecake
49. Greek Yogurt Frosting
50. Greek Yogurt Chocolate Mousse
51. Greek Yogurt Pound Cake

C
redit: Greatist


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


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.

CHOCOLATEYou’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


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

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

(Source: )

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)


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:)

(Source: one-twenty-five)


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.


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)