recoverykitty: 1.) omfg g string ass cookies 2.) omfg g string ass cookies coming from a site called “cute food for kids” omfgh

recoverykitty:

1.) omfg g string ass cookies
2.) omfg g string ass cookies coming from a site called “cute food for kids” omfgh

smugglinghappiness: Everything taste better when mixed 

smugglinghappiness:

Everything taste better when mixed 

linfociti:

Very lazy afternoon snack, banana, peanut butter, and an (unpictured) mug of coffee. 

Me:

dreamer183:

When someone says avocado is too fatty:

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When someone says fruit has too much sugar:

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When someone says peanut butter has too much fat:

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twosexyveggies: Vegan Deviled Eggs Ingredients a dash of black salt ¼ tsp onion powder ¼ tsp garlic powder ¼ cup hummus 6 small red potato a dash of paprika a dash of hot sauce (optional) ¼ tsp Dijon mustard Instructions Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika. You’ll be a hit at your next holiday potluck! xoxo, tsv

twosexyveggies:

Vegan Deviled Eggs


Ingredients

Instructions

Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika.


You’ll be a hit at your next holiday potluck!

xoxo, tsv

healthyisclassy: Peanut Butter Cup Protein Fro Yo! [2 Servings (about 1 cup each) 126 Calories per Serving] 1 cup Low fat milk or milk substitute of choice 1/2 cup Low fat cottage cheese 1/2 cup Plain low fat Greek yogurt 2 tbs Cocoa powder 2 tbs Peanut flour or 2 tbs peanut butter 5-7 pkts Stevia or sweetener of choice to taste Pinch Salt Optional: 1-2 tbs chocolate sugar free instant pudding mix 1 tsp mini chocolate chips, 1 tsp peanut butter chips for topping! Combine all of the ingredients in a blender (or food processor), and blend until smooth. Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a  ‘frozen yogurt’ texture. Scoop ice cream into individual dishes and add the chips if desired. Serve immediately and enjoy!

healthyisclassy:

Peanut Butter Cup Protein Fro Yo! [2 Servings (about 1 cup each) 126 Calories per Serving]

  • 1 cup Low fat milk or milk substitute of choice
  • 1/2 cup Low fat cottage cheese
  • 1/2 cup Plain low fat Greek yogurt
  • 2 tbs Cocoa powder
  • 2 tbs Peanut flour or 2 tbs peanut butter
  • 5-7 pkts Stevia or sweetener of choice to taste
  • Pinch Salt
  • Optional: 1-2 tbs chocolate sugar free instant pudding mix
  • 1 tsp mini chocolate chips, 1 tsp peanut butter chips for topping!

Combine all of the ingredients in a blender (or food processor), and blend until smooth.

Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a  ‘frozen yogurt’ texture. Scoop ice cream into individual dishes and add the chips if desired.

Serve immediately and enjoy!

garden-of-vegan: spinach salad with pomegranate seeds, dried cranberries, walnuts, and pomegranate vinaigrette, whole wheat toast with earth balance (Recipe at I ♥ Vegan)

garden-of-vegan:

spinach salad with pomegranate seeds, dried cranberries, walnuts, and pomegranate vinaigrette, whole wheat toast with earth balance (Recipe at I ♥ Vegan)