muffintop-less:

CLEAN EATING CHOCOLATE BROWNIES

INGREDIENTS

• 1/2 cup Oatmeal
• 3 tbsp Coconut Oil (preferably Organic)
• 1/2 cup Stevia
• 1/3 cup Plain, Nonfat Greek Yogurt
• 1 tsp Vanilla Extract
• 1/4 cup Unsweetened Baking Cocoa
• 1/4 cup Chocolate protein powder (preferably casein)
• 1 Egg and 1 White
• 1/3 cup Dark Chocolate Chips or Nuts (optional)

DIRECTIONS

1. Mix dry ingredients together
2. Mix wet ingredients together
3. Combine everything together
4. Put in 8 X 9 pan
5. Heat Oven at 350 for about 20 minutes.
6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.

muffintop-less:

This looks so helpful! Veggie cooking cheat sheet!

balancingjewllee:

Easy Breakfast Recipe that tastes more like Dessert!

1 ripe yet firm banana, peeled
1/2 cup Greek yogurt
2 tablespoons fruit jam or preserves warmed up
2 tablespoons sliced almonds or other nuts
Handful fresh berries or cherries

prettybalanced:

Shaved Zucchini Salad with Parmesan and Pine Nuts

soontobeasexyhealthybitch:

quinoa cinamon bites!! omg kill me now!! i cant… im in love with quinoa… i thought i would suffer when i decided to lose weight but its the opposite!! i love my healthy lifestyle!!!

http://www.cookingquinoa.net/cinnamon-quinoa-bites to make this recipe you need to make the quinoa pizza dough recipe

http://www.cookingquinoa.net/quinoa-pizza-dough

militaryfit-bombshell:

Protein Powder Banana Bread

Just like the zucchini bread

Ingredients

• 3 egg whites or 6 tablespoons of egg beaters
• 1 teaspoon vanilla
• 1 teaspoon baking power
• 1/3 cup oatmeal
• Sprinkle of cinnamon
• 1 scoop vanilla protein powder
• 1 ripe banana, mashed
• Optional - 2-3 packets of truvia or stevia sweetener
• Optional - chocolate chips

1. Preheat oven to 350 degrees. Spray your individual baking tin with nonstick spray. Mix all your ingredients together and poor into sprayed pan.
2. Bake for about 20-30 minutes or until tooth pick comes out clean when inserted.

This was so delicious. I am happy I tried it for breakfast. I used less oatmeal then the zucchini because I’m really not supposed to be eating oatmeal on a paleo diet. But it’s healthy! & delicious. I want to eat like ten more!

About 365 calories a loaf (the individual 5 x 3 x 2 pans)

bylookingup:

Spinach Quesadilla:

3 cups spinach steamed

Season with Cayenne Pepper & Garlic

Coconut Oil (melt in pan to brown tortillas)

2 small Ezekial tortilla

1/4 cup mozzarella part skim cheese

Calories: ~ 325

prettybalanced:

Curried Vegetable Soup

prettybalanced:

Spinach and Ricotta Stuffed Shells

prettybalanced:

Thai Tofu Curry with Jasmine Rice

escapefromtunasalad:

Chicken with Tomato, Corn & Blackbean Salsa

This is a recipe I learned from the boyfriend, I don’t have the original to hand. Take the quantities as approximate, and enjoy making it to taste - it’s not one that’s too scientific.

Chicken

Ingredients 

• 400g chicken breast
• The spices you like that have a mexican vibe - cumin, mexican spice mix, chili powder - adapt to your taste

Method

• Trim the fat from your chicken, cut the breast in half
• Apply spices to the outside of the chicken, rub them in with your hands, cover and pop it back in the fridge while you prepare the salad
• Spray a griddle frying pan with a light coat of olive oil, heat it up to a pretty high heat, whack in your chicken
• Try to just turn the chicken once. When it’s cooked through, let it rest for 5 minutes then carve it into smaller pieces - you’ll have nice soft insides contrasted with spicy crispy edges

The Salsa!

Ingredients

• 400g tin of black beans (we get ours from Harris Farm)
• One nice big ripe tomato
• One purple onion (to taste, you don’t need to use it all)
• One ear of corn
• One juicy lime
• A bunch of coriander
• Dollop of salsa verde
• Salt and Pepper

Method

• Cook your corn in your preferred low fat way. We stick it in the microwave for 6 minutes, then cut off the kernels and toss them around a frying pan (you don’t need oil in a non-stick pan) to give it a nice bbq flavour. Pop it in the fridge to cool while you prep the other ingredients
• Rinse your black beans and place them in a bowl, add your tomato (diced), onion (cut fairly finely) and coriander (again to taste, cut fairly finely)
• Add in your cooled down corn. Squeeze in the juice of a whole lime, and stir through, season to taste with salt and pepper
• The last step is optional, and a little bit naughty. I like to add in a dollop of salsa verde and stir through. Technically it’s a bad idea, because you’re giving up control of your ingredients, and it’s probably got some sugar and salt and chemicals. But it’s delicious and adds a real kick and you only use a dollop, so I roll with it.
• If you have time, stick it in the fridge for about 20 minutes before you eat it - it’s nice to let it have a chance for all of the flavours to squish together a bit

muffintop-less:

I was asked to do a review of “healthy” Jamba Juice smoothies…. 

I went to the website and poked around a bit, trying to find something I would personally consume… I was pretty shocked to see the amount of sugar in most of these smoothies! I haven’t been to Jamba Juice since Sophmore year of college… and now I see that I might have made a good choice. While I realize that most of the smoothies contain sugar primarily from natural sources such as fruit, there is still a whole lot of it confined to one cup and coming from things like sherbet and juice…. sans any protein, healthy fats or much fiber. 

I guess if I am being asked for a recommendation on what to get if you do decide to swing by there, choose a size “Sixteen” of something that is lower in sugar (ones without the added sherbet), high in fiber, and get a “boost” of protein powder. It appears that the “Jamba Light” are the better options… however I can’t seem to find the ingredient list. 
Of course my other recommendation would be to make your own at home! That way you can make them lower in sugar, and higher in other nutrients! Give this recipe a try… =)

 My Very Berry Healthy Smoothie:

• 1 Scoop Vanilla protein powder
• 1 Cup unsweetened coconut milk
• 1 serving frozen mixed berries
• 1 Tablespoon natural peanut butter
• 1/2 cup nonfat Greek yogurt (optional)
• 3-5 Ice cubes

Blend and enjoy! =) 

myclubfit:

Whoa!  Seriously!  This stuff if AMAZING!  81% creamy peanut butter, 19% coconut oil.  Seriously, it’s like the creamiest, most delicious peanut butter plus the beach. TRY IT!

In addition, coconut oil has tons of health benefits, just ask Dr. Oz!

(from http://www.doctoroz.com/blog/charles-mattocks/benefits-coconut-oil)

Benefits of Coconut Oil

Diabetes

This is one fat that diabetics can eat without fear. Not only does it not contribute to diabetes, but it helps regulate blood sugar, thus lessening the effects of the disease. Island people have consumed large amounts of coconut oil for many generations without ever encountering diabetes, but when they abandoned it for other foods and oils, the results were disastrous. 

Weight Loss

The connection between coconut oil and weight loss is interesting. Farmers in America discovered this early last century when they tried to fatten their cattle by feeding them coconut oil. Instead of gaining weight, their cattle lost weight! So again, this is not news. Do a simple Internet search such as “benefits of coconut oil” and you will get plenty of details.

Bone and Dental Health

Coconut oil improves calcium and magnesium absorption in the body, which in turn is greatly beneficial to dental and bone health. The improved calcium absorption created by coconut oil use ceases tooth decay and aids in the development of strong teeth. The combined increased calcium and magnesium absorption are of great benefit to middle-aged women who may become afflicted with osteoporosis.

Coconut Oil: A Good Saturated Fat?

You may ask, isn’t coconut oil a saturated fat? And aren’t saturated fats harmful? Yes, coconut oil consists of 90% saturated fats. But whether or not saturated fats are harmful depends on who you ask. Among mainstream nutritionists, the idea that saturated fats cause heart disease is an “absolute truth” that is never questioned. Those who question this belief, however, point out that mankind has been consuming mainly saturated fats – in the form of butter, lard, coconut oil, etc – for thousands of years, yet heart disease was rare before the 1920s. If anything, the rise of heart disease in recent decades may correspond to the increasing use of polyunsaturated vegetable oils like corn, safflower and canola, as well as margarine.

Conclusion

Coconut oil has done wonders for the way I feel and has also helped lower my blood sugar. I  won’t speak for everyone and I suggest you consult you doctor before you try any of these oils. 

hungryrunner:

Dinner: Last night I made my signature “Whole Wheat Pasta with Veggies and Ricotta” for dinner. Click the link for the whole recipe. It’s super easy and super delicious.