Food
piecesinprogress:

Snack ideas for every craving that are perfect when you’re on the run, studying, or traveling. These are all either no-cook or able to be made in a microwave. I highly suggest putting snacks in individual serving bags or Tupperware. It makes it so much easier to just grab your healthy snack and go and also helps take all the thinking out of portion sizes! Try picking a few snacks in each category and stocking up/ prepping one day  so that all during your busy, hectic week, you have the convenience of ready to go snacks.
For more healthy living tips & ideas go here!

piecesinprogress:

Snack ideas for every craving that are perfect when you’re on the run, studying, or traveling. These are all either no-cook or able to be made in a microwave. I highly suggest putting snacks in individual serving bags or Tupperware. It makes it so much easier to just grab your healthy snack and go and also helps take all the thinking out of portion sizes! Try picking a few snacks in each category and stocking up/ prepping one day  so that all during your busy, hectic week, you have the convenience of ready to go snacks.

For more healthy living tips & ideas go here!

walkrunlose:

bettermejourney:

girlgrowingsmall:

loveyourbody—loveyourself:

fit-spir-ation:

makemesweatx:

Blender-Free Strawberry Banana Sorbet
1 medium Banana
4 medium Strawberries
While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.
Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)

recipes

Will be doing this in a few minutes.


I hate bananas, but I thought I would reblog this for anyone that follows me that would like it.

YUM. TRYING. 

walkrunlose:

bettermejourney:

girlgrowingsmall:

loveyourbody—loveyourself:

fit-spir-ation:

makemesweatx:

Blender-Free Strawberry Banana Sorbet

  • 1 medium Banana
  • 4 medium Strawberries

While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.

Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)

recipes

Will be doing this in a few minutes.

I hate bananas, but I thought I would reblog this for anyone that follows me that would like it.

YUM. TRYING. 

veganrecipecollection:

(via Veggie Stuffed Pasta Shells Recipe - Vegan in the Freezer)
thugkitchen:

Don’t give me that “I don’t eat breakfast” bullshit. It’s too early to be an asshole. The fiber in the oatmeal helps control your blood sugar and keeps you feeling full until lunch. The quinoa gives your morning a little extra protein because why the fuck not? Start your day right by owning the shit out of it. CARPE FUCKING DIEM.
QUINOA OATMEAL 
1 cup steel cut oats (they aren’t all mushy like regular oatmeal)
½ cup quinoa (I used scarlet quinoa but you grab whatever you can find)
1 teaspoon olive or coconut oil
4 cups water
½ cup almond milk (or whatthefuckever milk you prefer)
Heat up the water in a kettle on the stovetop or in the microwave until it is near boiling. Put the quinoa in a strainer and rinse that shit so it isn’t bitter after you cook it. Heat the oil in a saucepan over medium heat and add the steel cut oats. Stir them around and cook until they smell kinda toasty, like 1-2 minutes. Add the quinoa and the water and bring it all to a boil (this won’t take long because the water should already be hot as fuck). Turn down the heat on the pot and let it simmer. Go check your tumblr or Facebook shit while it cooks for about 20 minutes. It should taste done now, not hard but still a little chewy. Add the milk and turn off the heat. Serve with fresh fruit, nuts, maple syrup, brown sugar, whateverthefuck will get you through your day.
Serves 4 (love to hit snooze? double the recipe and heat up the leftovers all week)

thugkitchen:

Don’t give me that “I don’t eat breakfast” bullshit. It’s too early to be an asshole. The fiber in the oatmeal helps control your blood sugar and keeps you feeling full until lunch. The quinoa gives your morning a little extra protein because why the fuck not? Start your day right by owning the shit out of it. CARPE FUCKING DIEM.

QUINOA OATMEAL

1 cup steel cut oats (they aren’t all mushy like regular oatmeal)

½ cup quinoa (I used scarlet quinoa but you grab whatever you can find)

1 teaspoon olive or coconut oil

4 cups water

½ cup almond milk (or whatthefuckever milk you prefer)

Heat up the water in a kettle on the stovetop or in the microwave until it is near boiling. Put the quinoa in a strainer and rinse that shit so it isn’t bitter after you cook it. Heat the oil in a saucepan over medium heat and add the steel cut oats. Stir them around and cook until they smell kinda toasty, like 1-2 minutes. Add the quinoa and the water and bring it all to a boil (this won’t take long because the water should already be hot as fuck). Turn down the heat on the pot and let it simmer. Go check your tumblr or Facebook shit while it cooks for about 20 minutes. It should taste done now, not hard but still a little chewy. Add the milk and turn off the heat. Serve with fresh fruit, nuts, maple syrup, brown sugar, whateverthefuck will get you through your day.

Serves 4 (love to hit snooze? double the recipe and heat up the leftovers all week)

15fromfattofit:

whovianprincessgetfit:

fabulous-fitblr:

A fitblrs birthday cake is the best birthday cake.

OMG YES I WANT THIS!

I’d rather this than a chocolate or sponge cake. This is beautiful and looks om nom nommy.

15fromfattofit:

whovianprincessgetfit:

fabulous-fitblr:

A fitblrs birthday cake is the best birthday cake.

OMG YES I WANT THIS!

I’d rather this than a chocolate or sponge cake. This is beautiful and looks om nom nommy.

cleaneatsss:

beautifulpicturesofhealthyfood:

Banana Oatmeal Breakfast MuffinsRECIPE

Ingredients:

2.5 cups old fashioned oats 

1 cup plain low fat greek yogurt

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

2 TBSP ground flax seed

1 tsp vanilla

2 ripe bananas 

Going to make these for sure!

Grilling lettuce brings out a sweetness that goes perfectly with the crunchy walnuts and salty parmesan cheese in this recipe. Total Time: 10 min.
Prep Time: 5 min.
Cooking Time: 5 min.
Yield: 6 servings Ingredients:
2 Tbsp. 1 tsp. olive oil, divided use
2 Tbsp. fresh lemon juice
½ tsp. Dijon mustard
Sea salt and ground black pepper (to taste; optional)
3 romaine lettuce heads, stems attached (to hold leaves together), quartered
Nonstick cooking spray
¼ cup coarsely chopped raw walnuts
2 tbsp. shaved Parmesan cheese Preparation:
1. Preheat grill to high.
2. Combine 2 Tbsp. oil, lemon juice, mustard, salt (if desired), and pepper (if desired) in a small bowl; whisk to blend. Set aside.
3. Brush romaine with remaining 1 tsp. oil. Place on grill that has been lightly coated with spray; cook for 2 to 3 minutes on each side, or until romaine blackens but does not burn. Remove from heat.
4. Chop lettuce into bite-sized pieces, discarding stems. Place in a large serving bowl.
5. Drizzle with dressing; toss gently to blend.
6. Top with walnuts and cheese.
Total Time: 35 min. Prep Time: 15 min. Cooking Time: 20 min. Yield: 4 servings Ingredients: ¼ cup white wine (or low-sodium chicken broth) 1 Tbsp. Dijon mustard 2 tsp. raw honey 1 dash sea salt 4 tsp. olive oil, divided use 4 (4-oz.) raw chicken breasts, boneless, skinless 4 medium Granny Smith apples, peeled, cored, thinly sliced ½ medium onion, thinly sliced (via Team Beachbody - Eat Smart: Recipes)

Total Time: 35 min. Prep Time: 15 min. Cooking Time: 20 min. Yield: 4 servings Ingredients: ¼ cup white wine (or low-sodium chicken broth) 1 Tbsp. Dijon mustard 2 tsp. raw honey 1 dash sea salt 4 tsp. olive oil, divided use 4 (4-oz.) raw chicken breasts, boneless, skinless 4 medium Granny Smith apples, peeled, cored, thinly sliced ½ medium onion, thinly sliced (via Team Beachbody - Eat Smart: Recipes)

low-carb-lady:

fyeahnomnoms:


Loaded Faux-tato Skins 2 by sevimel on Flickr.


Ingredients:

2 cups cheesy cauliflower puree
1 egg
1 cup shredded cheddar cheese
4 slices bacon, cooked and chopped
2 Tbl chopped scallions
1/4 cup sour cream

Add the egg to your cauli-puree and mix well.  Place about 2 tablespoons of mash into each greased muffin tin cup.  I used a muffin top style pan but if you don’t have one just go up the sides half way instead of to the top.  Spread out the puree to about a half inch thickness on the top and sides.  Too thin and it won’t come out of the tin.  Bake the cauli cups at 375 degrees (F) for 30 minutes until they dry out and firm up.  If they are still too soft then add them back for a few more minutes.  Take them out and using a butter knife, release them gently from the muffin tin and place on a grease cookie sheet.  Fill with cheese and bacon and put back in the oven for 5 minutes or until melted.  Garnish with sour cream and scallions or fresh herbs.  So much cheesy, bacony goodness that you’ll never miss the potatoes!

low-carb-lady:

fyeahnomnoms:

Ingredients:
1 egg
1 cup shredded cheddar cheese
4 slices bacon, cooked and chopped
2 Tbl chopped scallions
1/4 cup sour cream
Add the egg to your cauli-puree and mix well.  Place about 2 tablespoons of mash into each greased muffin tin cup.  I used a muffin top style pan but if you don’t have one just go up the sides half way instead of to the top.  Spread out the puree to about a half inch thickness on the top and sides.  Too thin and it won’t come out of the tin.  Bake the cauli cups at 375 degrees (F) for 30 minutes until they dry out and firm up.  If they are still too soft then add them back for a few more minutes.  Take them out and using a butter knife, release them gently from the muffin tin and place on a grease cookie sheet.  Fill with cheese and bacon and put back in the oven for 5 minutes or until melted.  Garnish with sour cream and scallions or fresh herbs.  So much cheesy, bacony goodness that you’ll never miss the potatoes!
low-carb-lady:

Parmesan Chicken Bake(adapted from Food.com)6 chicken breasts1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)1/2 c fresh parmesan cheese, plus more for the top1 1/2 tsp seasoning salt1/2 tsp pepper1 tsp garlic powder1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.3.  Bake for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!
(Source: X)

low-carb-lady:

Parmesan Chicken Bake
(adapted from Food.com)
6 chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

(Source: X)