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beautifulpicturesofhealthyfood:

Strawberry-Banana Bites

Ingredients:

3 ripe bananas

2 cup gluten-free oats

1/2 cup applesauce

1 teaspoon vanilla 

A generous pinch of nutmeg

1 teaspoon ginger

1 teaspoon cinnamon

1/2 slivered almonds

6 fresh strawberries

Click HERE for the recipe

(via healthyequalshappy)

Vegetarian Chili

• 1  box lightlife smart ground original
• 4 Cups V8 tomato juice
• 16 oz tomato sauce
• 1 can kidney beans (drained and rinsed)
• 1 can pinto beans (drained and rinsed)
• 1 large onion (chopped)
• 1 bell pepper (chopped)
• 1 summer squash or zucchini (coarsely chopped) 
• 1/4 tsp cayenne pepper (ground)
• 1/4 tsp white sugar
• 1/4 tsp dried oregano
• 1/2 tsp black pepper (ground)
• 1 tsp ground cumin
• 2 Tbsp chili powder
• 1 tsp crushed hot pepper (Only add if you want some extra heat.)

Mix together in crock pot and cook on low 8-10 hours

Optional garnish: sharp cheddar cheese,  greek yogurt or sour cream, bread

Makes (at least) 6 servings (For me, this is 10 servings: 1 cup per serving.)

Nutrition: (assuming 6 servings)

ellesalmanack:

Very versatile! I use it in desserts, protein smoothies, lattes, ice cream, on top of bananas… Sky is the limit. I didn’t note it above but use less corn starch if you plan on using it in beverages, otherwise, it may get too thick. :)

Asian tempeh lettuce wraps (for the slow cooker)

• 1 8oz block of tempeh (I used flax seed)
• 1½ cups water
• ¼ cup soy sauce
• ¼ cup seasoned rice wine vinegar
• 2 carrots (and 2 stalks of celery… blech)
• ½ cup frozen peas
• 1 tsp shredded ginger 
• ¼ tsp rooster sauce
• 2 cloves garlic minced
• Head of live lettuce

Cube the tempeh and steam for ~10 minutes (to help reduce bitterness)
Mince carrots (and celery if you’re into having the devil’s stalk in your food…)
Mix water, soy, rice wine vinegar, peas, carrots, rooster sauce, ginger and garlic in a tupperware
Add steamed tempeh to the mix and seal. Store in the fridge over night.

In the morning, place the mix into the slow cooker and mash the tempeh with a fork to break it up.
Cook on low for 6-8 hours  

When you come home, put the cooked mixture into a lettuce leaf and wrap it up for nomming. :D

  (Recipe from a slow cooker book and edited by me for my tastes. Picture common licence from the interwebz)

guiltfreedesserts:

Cookies & Cream Pudding Pops; Each pop is only 120 calories! However, you can reduce the calories (plus fat, and sugar) and make these pops healthier by using skim milk, reduced fat (or sugar free) Oreo cookies, and fat free cool whip. 

(click on picture for recipe)

thehealthycook:

The 40 Calorie Flour Tortilla

I made some home made guacamole to go with these. They’re pretty easy to make and delicious!

Market Comparison:

In terms of cost, I’m not sure as I’ve never bought tortillas from the store… But I imagine they do not cost 1 cent per tortilla. Nutritionally, 1 Flour Mission Tortilla is 150 calories… These are about a FOURTH of that. :)

Ingredients:

• 1/8 Teaspoon Salt
• .5 oz Water
• 1/4 Cup Flour
• 1/8 Teaspoon Baking Powder

Servings: Creates 2 Tortillas (1 Tortilla = 1 Serving)

Nutritional Facts:

• Calories Per Serving: 41.25 cal
• Fat (g) per Serving: 0.00 g
• Carbs (g) per Serving: 8.63 g
• Protein (g) per Serving: 1.13 g
• Sodium: 32.50 mg

Financial Facts:

Cost Per Serving is $0.01.

Directions:

1. Combine all ingredients into a bowl and mix. Dough should combine in to a single ball. If this doesn’t happen, add a little more water incrementally until it does.
2. Cover the dough with a wet towel or cloth for ~15 minutes.
3. Split dough into two balls. Roll into round shapes.
4. Flour the counter.
5. Take each ball and roll out into a very flat circle.
6. Take each circle and place onto an ungreased skillet.
7. Cook over medium heat until tortilla starts to show brown spots.
8. Enjoy!

NOTE: All content in this blog is original and includes images, nutritional information and recipe costs for each post.

(Source: ellesalmanack)

thefameofhealthandfitness:

PEANUT BUTTER/ALMOND BUTTER CUPS Recipe

Ingredients:

-1 scoop  protein powder 

-1 TBSP all-natural peanut/almond butter

-2 TBSP unsweetened cocoa powder

-1-2 packets of Stevia

-4oz water

* 24 raw unsalted pistachios

* 24 dried unsweetened cranberries (Whole Foods has the best in my opinion)

Method for Peanut/Almond Butter Cups

-Blend all the ingredients together in a blender
-Divide the peanut/almond butter mixture into round muffin tins, filling about 3/4 full.
-Place filled muffin tin in freezer and let freeze for about 30 minutes. Remove and add 1 pistachio and 1 dried cranberry to each cup. Put back in freezer for another 30 minutes. (Freeze any extra peanut/almond butter cups for up to five days)

I highly recommend this recipe!

(Source: OXYGEN Magazine. August 2011 issue)

Holy GD genius! I’ll be using semi-sweet morsels in this… it will be an inside out PB cup. OMG…

justeatyourveggies:

Tomato Egg Cups

• 4 medium tomato
• salt and pepper to taste
• 4 large eggs
• 4 tbsp shredded chedder cheese
• toast for dipping

1. preheat oven to 425 degrees
2. slice off the tops and set aside
3. place the tomatos in a baking dish and season with salt and pepper to taste
4. break an egg into each tomato
5. bake, with tops on for 10 minutes
6. take off top and sprinkle with cheese and bake until cheese is bubbly (about 5 to 7 minutes)
7. let cool for about 5 minutes. Serve with toast for dunking, and tops for garnish, optional.

Nutritional information (makes 4): 120 calories, 7g fat, 1.5g fiber, 3g sugars, and 9g protein.

(via liviinglifehealthy)