rec
crispy prosciutto and avocado salad toasts (click for recipe)
Looks so good!
Healthy oatmeal banana cookies. (331 Calories per 4 cookies)
Ingredients
- 3 ripe bananas
- 1/3 cup canola oil
- 2 cups uncooked quick-cooking oats
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
- Cooking spray
InstructionsMORE HERE
- Preheat oven to 350 degrees.
- In a large mixing bowl, mash bananas with a fork until no longer lumpy. If bananas aren’t very ripe, a hand mixer may be used. Stir in oil, oats, chocolate chips, and vanilla.
- Lightly grease a cookie sheet.
- For each cookie, spoon about 2 tablespoons of cookie mixture (or more depending on how big you want the cookie) onto the cookie sheet. Bake for 15-20 minutes. Move cookies to a wire rack to cool.
- Makes about 24 cookies.
(Source: , via fithealthyfuture)
(Source: fithealthyfuture)
Egg, Spinach, and Mushroom on Toast. My go-to breakfast! A good source of protein, carbs, and veggies for your morning.
Ingredients:
- Whole grain bread (I normally use rye bread, but I didn’t have any this time)
- 1 Egg
- Spinach
- Mushroom
- 1/2 tsp of butter/oil
Directions:
- Place the bread in a toaster, toast the way you like!
- Melt butter/heat oil in a pan and cook quick over-easy egg.
- With the remaining butter/oil, cook spinach and mushrooms together.
- Take the toasted bread out of the oven, place over-easy egg on top of bread, and cooked spinach and mushrooms on top of egg.
- Eat and enjoy delicious healthy goodness!
3 Ingredient Easy Peasy Mac and Cheesy (I’m corny I know)
- 1/2 Cup Whole Wheat Elbow Macaroni
- 1 Laughing Cow Cheese Wedge (Your flavor choice)
- 2 Handfuls of Frozen Peas (Or any other frozen veggie you like)
The only real “cooking” is boiling the macaroni, the rest is just assembly pretty much. Put the peas in the pasta water with the macaroni towards the end of cooking (Save some water in case you want to thin out your sauce). After you drain the pasta and peas return to cooking pot and add wedge. I cut it up a little to make it go faster. Mix until fully melted. Season to taste (lots of pepper for me :)). Eat!
270 Cals | 11g Protein | 11g Iron | 6g Fiber | 4g Fat
mac & cheese is my downfall, seriously whenever it’s around I have an almost impossible time controlling myself. I will be picking these items up at the grocery store on sunday, can’t wait to try it!
Reblogged before. Reblogging again. Omnom.
(via peanut-butter-runner)
I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips.
Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!
Ingredients
• Bucket load of spinach leafs. I am talking about handfuls here!
• A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.
• Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.
Directions
1. Preheat oven at 120°C / 250F,
2. Rinse and dry the spinach leafs,
3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,
4. Add herbs, toss it all around,
5. Place some baking paper on a tray, and lay out the spinach nice and evenly,
6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!
I could eat buckets of this stuff. Yum! Enjoy your crispy veggies. :)
(via fithealthyfuture)
Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
- Wash the vegetables, then dry.
- Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
- Steam the noodles.
- Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice.
On-the-Go Breakfast Wrap
1 whole wheat tortilla (or pita)
1 Tbs reduced fat peanut butter
1 Tbs sugar-free jam
2 strawberries, hulled and sliced
1/4 banana, cut in half lengthwise
2 Tbs low fat granolaSpread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy!
(via workingtowardconfidence)
reblogging again because I’m having this right now on wheat bread, and it is fucking delicious.
ohhhmahgawd.
Planning to try this!!
(Source: shedfatgainconfidence, via workingtowardconfidence)
Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.
Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice.
Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.
Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.
(via fatgirledition)
Grilled Chicken Sandwich with Avocado and Tomato
Gina’s Weight Watcher Recipes
Servings: 1 • Size: 1 sandwich • Old Points: 5 pts • Points+: 6 pts
Calories: 252.9 • Fat: 5.3 g • Protein: 18.2 g • Carb: 32.3 g • Fiber: 2.6 g • Sugar:0.1 g
Sodium: 374 mg (without salt)
Ingredients:
- 2 oz Ciabatta
- 2 tbsp mashed avocado
- 2 oz grilled chicken breast
- 3 slices ripe tomatoes
- salt and fresh pepper to taste
Directions:
Slice bread open and smear mashed avocado on the bread. Season with salt and pepper. Top with tomatoes, chicken and add additional fresh cracked pepper. Enjoy!!http://www.skinnytaste.com/2011/07/grilled-chicken-sandwich-with-avocado.html#more
(via workingtowardconfidence)
