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April 2, 2012 9:12 am



d-o-m-i:
yogurt drops!
Spoon flavored yogurt into a plastic bag. Squeeze dots onto cookie sheet and place in freezer. They’ll be ready in about an hour! | Such a great healthy summertime snack.
only 70 calories per pan too!

d-o-m-i:

yogurt drops!

Spoon flavored yogurt into a plastic bag. Squeeze dots onto cookie sheet and place in freezer. They’ll be ready in about an hour! | Such a great healthy summertime snack.

only 70 calories per pan too!

(Source: retrophy, via airylavenderdreams)

November 10, 2011 10:23 pm November 6, 2011 10:41 pm
under400:

Pumpkin Bread
This stuff was VERY addictive last year. Me and my best friend made 10+ loaves over the course of three months.
1 cup canned pumpkin puree (NOT pumpkin pie filling)
1 cup sweetener (such as Truvia or stevia; Splenda tends to leave an aftertaste)
1/2 cup water
1/3 cup unsweetened applesauce (or more pumpkin) + 2 tbs vegetable oil
1 whole egg + 3 egg whites
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
optional* chocolate chips, walnuts, cranberries, etc
Heat oven to 350ºF.
in a large mixing bowl, combine pumpkin, sweetener, water, applesauce and egg and egg whites. Beat until well mixed.
Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined
Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. (At this point, this stuff is delicious on graham crackers or apples; eggs are pasteurized these days, so don’t worry about that)
Grease one 9 x 5 inch loaf pan and dust with flour before pouring batter in (or use one muffin pan for individual servings)
Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. (check at 45 - 50 minutes for muffins)
Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
Slice and serve plain, buttered, or with cream cheese.
Also, this makes a decent pancake-like batter.
Makes one loaf, or 12 slices. 106 Calories per slice
Fat 2.6g / sodium 72mg / Carbs 15.4g (fiber .8g, sugars 1.3g) / Protein 3.6g

under400:

Pumpkin Bread

This stuff was VERY addictive last year. Me and my best friend made 10+ loaves over the course of three months.

  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 1 cup sweetener (such as Truvia or stevia; Splenda tends to leave an aftertaste)
  • 1/2 cup water
  • 1/3 cup unsweetened applesauce (or more pumpkin) + 2 tbs vegetable oil
  • 1 whole egg + 3 egg whites
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • optional* chocolate chips, walnuts, cranberries, etc
  1. Heat oven to 350ºF.
  2. in a large mixing bowl, combine pumpkin, sweetener, water, applesauce and egg and egg whites. Beat until well mixed.
  3. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined
  4. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. (At this point, this stuff is delicious on graham crackers or apples; eggs are pasteurized these days, so don’t worry about that)
  5. Grease one 9 x 5 inch loaf pan and dust with flour before pouring batter in (or use one muffin pan for individual servings)
  6. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. (check at 45 - 50 minutes for muffins)
  7. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  8. Slice and serve plain, buttered, or with cream cheese.

Also, this makes a decent pancake-like batter.

Makes one loaf, or 12 slices. 106 Calories per slice

Fat 2.6g / sodium 72mg / Carbs 15.4g (fiber .8g, sugars 1.3g) / Protein 3.6g

November 4, 2011 12:32 pm
yummyvegan:

Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream
Serving Size: 4
Ingredients:
for the tofu:
1 lb. tofu
for the marinade:
1/4 cup tamari or soy sauce
1/4 cup water to thin the marinade
1 lime or lemon
pinch salt
pinch ginger powder
for the crispy batter:
1/2 cup flour, separated
1/2 cups panko bread crumbs
1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
light vegetable oil for frying
light pinch of salt after cooking the tofu
for the chili mango cream:
1 large sweet ripe mango
1 canned pineapple ring
1/2 cup plain soy yogurt or soy cream cheese as Tofutti
3-4 tablespoons Thai Chili Sauce
1/2 jalapeno (optional)
small pinch salt
Directions:
to prepare the tofu:
Drain and lightly pat the tofu dry.
Cut into large bite sized cubes.
Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
Meanwhile, make the mango chili cream.
to make the mango cream:
Slice the mango and discard the seed.
Peel the slices, and place in a blender or food processor.
Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
If desired add 1/2 of a deseeded jalapeno.
Whizz the mixture to a smooth consistency.
Season to taste with salt.
when ready to make the meal:
Spread 1/4 cup of dry flour on a large plate.
Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
Mix the panko and coconut in a 3rd shallow bowl.
Dredge each marinated tofu piece through the flour, evenly coating each piece.
Then dredge each piece through the flour ”paste”.
Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
When golden, remove from the oil, drain on paper towels.
Lightly sprinkle a pinch of salt over the cooked tofu pieces.
The tofu pieces can be kept warm until ready to serve, in a moderate oven.
Serve the tofu poppers with a bowl of mango cream for dipping.
(via vegalicious)

yummyvegan:

Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream

Serving Size: 4

Ingredients:

for the tofu:

  • 1 lb. tofu

for the marinade:

  • 1/4 cup tamari or soy sauce
  • 1/4 cup water to thin the marinade
  • 1 lime or lemon
  • pinch salt
  • pinch ginger powder

for the crispy batter:

  • 1/2 cup flour, separated
  • 1/2 cups panko bread crumbs
  • 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
  • light vegetable oil for frying
  • light pinch of salt after cooking the tofu

for the chili mango cream:

  • 1 large sweet ripe mango
  • 1 canned pineapple ring
  • 1/2 cup plain soy yogurt or soy cream cheese as Tofutti
  • 3-4 tablespoons Thai Chili Sauce
  • 1/2 jalapeno (optional)
  • small pinch salt

Directions:

to prepare the tofu:

  1. Drain and lightly pat the tofu dry.
  2. Cut into large bite sized cubes.
  3. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
  4. Meanwhile, make the mango chili cream.

to make the mango cream:

  1. Slice the mango and discard the seed.
  2. Peel the slices, and place in a blender or food processor.
  3. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
  4. If desired add 1/2 of a deseeded jalapeno.
  5. Whizz the mixture to a smooth consistency.
  6. Season to taste with salt.

when ready to make the meal:

  1. Spread 1/4 cup of dry flour on a large plate.
  2. Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
  3. Mix the panko and coconut in a 3rd shallow bowl.
  4. Dredge each marinated tofu piece through the flour, evenly coating each piece.
  5. Then dredge each piece through the flour ”paste”.
  6. Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
  7. Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
  8. When golden, remove from the oil, drain on paper towels.
  9. Lightly sprinkle a pinch of salt over the cooked tofu pieces.
  10. The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.

(via vegalicious)

(via friendly-foods)

October 31, 2011 7:31 pm
blogilates:

“Blogilates Perfect Pumpkin Protein Pancake”
INGREDIENTS:
*1 scoop vanilla protein powder
*4 TBS canned pumpkin pureee
*1 TBS ground flax seed
*2 egg whites or 1/4 cup liquid egg whites
*2 TBS almond milk, soy milk, or skim milk
*1/2 tsp of Stevia
*pinch of baking powder
*dash cinnamon
DIRECTIONS:
1. Mix all ingredients together in a bowl.
2. Heat pan on med heat and spray with PAM.
3. Then pour batter on. Flip once small bubbles have formed on top.
NUTRITION FACTS (1 serving = entire recipe): 211 cals, 4g fat, 9g carbs, 36g protein 
WAYS TO EAT:

 With cottage cheese. The best! (Someone on FB suggested putting cinnamon on the cottage!)

With sugarfree strawberry jam. Meh…
With peanut butter. Good, but didn’t allow me to savor the pumpkin flavor.

blogilates:

“Blogilates Perfect Pumpkin Protein Pancake”

INGREDIENTS:

*1 scoop vanilla protein powder

*4 TBS canned pumpkin pureee

*1 TBS ground flax seed

*2 egg whites or 1/4 cup liquid egg whites

*2 TBS almond milk, soy milk, or skim milk

*1/2 tsp of Stevia

*pinch of baking powder

*dash cinnamon


DIRECTIONS:

1. Mix all ingredients together in a bowl.

2. Heat pan on med heat and spray with PAM.

3. Then pour batter on. Flip once small bubbles have formed on top.

NUTRITION FACTS (1 serving = entire recipe): 211 cals, 4g fat, 9g carbs, 36g protein 

WAYS TO EAT:

 With cottage cheese. The best! (Someone on FB suggested putting cinnamon on the cottage!)

With sugarfree strawberry jam. Meh…

With peanut butter. Good, but didn’t allow me to savor the pumpkin flavor.

October 16, 2011 12:18 am
under400:

Creamy Lemon Cheesecake Yogurt CupcakesGina’s Weight Watcher RecipesIngredients: 
12 reduced fat vanilla wafers
8 oz 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp vanilla
6 oz fat-free vanilla Greek yogurt (I used Chobani)
2 large egg whites
3 tbsp lemon juice
1 tbsp lemon zest
1 tbsp all purpose flour
24 blackberries
Heat oven to 350°.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. 
Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set. 
Cool to room temperature. Chill a few hours in the refrigerator. 
Makes twelve cupcakes, 109 Calories each. Fat: 4.7 g • Carb: 12.6 g • Fiber: 1.1 g • Protein: 3.6 g • Sugar: 7.1 Sodium: 107.9

under400:

Creamy Lemon Cheesecake Yogurt Cupcakes
Gina’s Weight Watcher Recipes

Ingredients: 

  • 12 reduced fat vanilla wafers
  • 8 oz 1/3 less fat cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp all purpose flour
  • 24 blackberries
  1. Heat oven to 350°.
  2. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
  3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. 
  4. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
  5. Bake 25 minutes or until center is almost set. 
  6. Cool to room temperature. Chill a few hours in the refrigerator. 

Makes twelve cupcakes, 109 Calories each. 
Fat: 4.7 g • Carb: 12.6 g • Fiber: 1.1 g • Protein: 3.6 g • Sugar: 7.1 
Sodium: 107.9

September 7, 2011 4:01 pm

thespartanwarrior:

Crustless Blackberry Protein Mini Cheesecakes

  • 1 small 170g tub of 0% Total Greek yogurt
  • 2 tbsp of quark (or cottage cheese)
  • 1 tbsp of coconut flour
  • 1/4 cup of mulberries (or any other dried berry)
  • 2 fresh organic eggs
  • 1/4 cup of vanilla whey

Directions

  1. Blend ingredients together.
  2. Add 1 cup of fresh blackberries.
  3. Mix berries in with fork/spoon instead of blending.
  4. Pour the mix into your mold/s.
  5. Bake at 170º C (340º F) for about 35 minutes. 
  6. Take them out, let them cool, eat them.

Nutritional Profile (per mini cheesecake, makes 9)

  • Calories: 58.7
  • Fat: 1.6g
  • Carbs: 4.4g
  • Protein: 6.5g

Recipe via ProteinPow

(via friendly-foods)

August 27, 2011 11:31 am
healthyblonde:

Chunky Monkey  (guilt free) Granola
Makes about 14 cups of delicious granola
6 cups old fashioned rolled oats
3 cups peanuts
2 cups pecans
1 cup cashews
2 cups large flake coconut
3/4 cup coconut oil
3/4 cup maple syrup
1/2 cup peanut butter
3 Tbsp maple sugar
1 Tbsp sea salt
1 Tbsp maple extract
1 Tbsp pure vanilla extract
3 cups dried bananas
2 cups cacao nibs
How to..
Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, nuts, and coconut, and set aside. In another bowl, whisk together oil, agave nectar, peanut butter, maple sugar, sea salt, maple extract, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for about 30 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in bananas, and cacao nibs and enjoy!
From:fragrantvanillacake.blogspot.com

healthyblonde:

Chunky Monkey  (guilt free) Granola

Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats

3 cups peanuts

2 cups pecans

1 cup cashews

2 cups large flake coconut

3/4 cup coconut oil

3/4 cup maple syrup

1/2 cup peanut butter

3 Tbsp maple sugar

1 Tbsp sea salt

1 Tbsp maple extract

1 Tbsp pure vanilla extract

3 cups dried bananas

2 cups cacao nibs

How to..

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, nuts, and coconut, and set aside. In another bowl, whisk together oil, agave nectar, peanut butter, maple sugar, sea salt, maple extract, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for about 30 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in bananas, and cacao nibs and enjoy!

From:fragrantvanillacake.blogspot.com

(via friendly-foods)

August 21, 2011 7:30 pm
mythinspiration-2011:

today i made these 26-calorie-pancakes.
“Ingredients:
 
3/4 cup cake flour
2 tsp baking powder
1 tsp salt
3/4 cup skim milk
2 egg whites
2 tsp cinnamon
Makes 17 servings
26 calories per pancake :)”
unfortunately the ingredients are barely enough for 3 little pancakes, so i had to use 3 times more. but they taste soooo fantastic !!!
mommy couldnt believe they only have 26 calories per pancake:D
easy & yummy ♥

mythinspiration-2011:

today i made these 26-calorie-pancakes.

Ingredients:

  • 3/4 cup cake flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup skim milk
  • 2 egg whites
  • 2 tsp cinnamon

Makes 17 servings

26 calories per pancake :)”

unfortunately the ingredients are barely enough for 3 little pancakes, so i had to use 3 times more. but they taste soooo fantastic !!!

mommy couldnt believe they only have 26 calories per pancake:D

easy & yummy ♥

(via friendly-foods)

August 19, 2011 1:16 pm
skinnybitchrecipes:

Skinny Watermelon Mint Popsicles
Ingredients:
4 cups cubed watermelon (182 calories)
1/3 cup splenda (0 calories)
1/3 cup mint leaves (5 calories)
juice of 1 lime (10 calories)
Place all ingredients in a blender and mix until smooth. Pour into popsicle molds and freeze until solid. Makes about 12 pops.
Serving Size: 1 popsicle
16 calories. (You can even eat ALL of them for 197 calories.)

skinnybitchrecipes:

Skinny Watermelon Mint Popsicles

Ingredients:

  • 4 cups cubed watermelon (182 calories)
  • 1/3 cup splenda (0 calories)
  • 1/3 cup mint leaves (5 calories)
  • juice of 1 lime (10 calories)

Place all ingredients in a blender and mix until smooth. Pour into popsicle molds and freeze until solid. Makes about 12 pops.

Serving Size: 1 popsicle

16 calories. (You can even eat ALL of them for 197 calories.)

(Source: , via friendly-foods)

August 13, 2011 4:14 pm July 27, 2011 12:17 pm
blogilates:

READER RECIPE: Whole Wheat Banana Applesauce Bread 
Since we’re on the topic of bananas today, I want to post this recipe that a POP Pilates fan sent to me. It is totally Blogilates-approved by the looks of it! If any of you guys have recipes you’d like to share with our community here, just post them to the POP Pilates fb fan page with nutritional information if possible. You can also email them to me at blogilates@gmail.com. I’ll also link to you blog/twitter/website if you’ve got one. Thanks Tara for the recipe!!!
INGREDIENTS:
(Makes 1 loaf or about 16 muffins) -3 med bananas smashed -2 eggs -1/3 cup no sugar added applesauce -1/2 cup honey -1 tsp vanilla -1 3/4 cup whole wheat flour -2 tsp cinnamon -1 tsp nutmeg (sometimes I use pumpkin pie spice) -1/2 tsp salt -1 tsp baking soda -1/4 cup hot water -1/2 to 1 cup walnuts (desired size, crushed, chopped, or whole)
DIRECTIONS:
Preheat oven to 350F In a large bowl… 1-whisk honey and applesauce together 2-add eggs one at a time, mixing well 3-stir in bananas and vanilla
In a separate bowl… 4-mix/sift together flour, salt, cinnamon, and nutmeg 5-add to large bowl of wet ingredients 6-stir in baking soda and hot water 7-fold in desired amount of walnuts 8-spread batter in greased 9x5 pan, muffin tin (or other choosen pans) 9-bake 60 minutes for loaf, 18 for muffins…or remove when top is brown and toothpick comes out clean
NUTRITIONAL INFO: (used Spark People Recipe Calculator)Amount Per Serving  Calories    168.1  Total Fat    6.0 g         Saturated Fat    1.3 g         Polyunsaturated Fat    2.4 g         Monounsaturated Fat    1.6 g  Cholesterol    112.4 mg  Sodium    116.1 mg  Potassium    157.9 mg  Total Carbohydrate    24.9 g         Dietary Fiber    2.6 g         Sugars    12.1 g  Protein    6.4 g  Vitamin A    4.1 %  Vitamin B-12    4.9 %  Vitamin B-6    10.1 %  Vitamin C    3.8 %  Vitamin D    6.1 %  Vitamin E    0.9 %  Calcium    2.2 %  Copper    4.5 %  Folate    5.7 %  Iron    4.3 %  Magnesium    3.3 %  Manganese    11.3 %  Niacin    1.1 %  Pantothenic Acid        0.9 %  Phosphorus        7.9 %  Riboflavin    8.1 %  Selenium    0.7 %  Thiamin    1.6 %  Zinc    3.7 %*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

blogilates:

READER RECIPE: Whole Wheat Banana Applesauce Bread

Since we’re on the topic of bananas today, I want to post this recipe that a POP Pilates fan sent to me. It is totally Blogilates-approved by the looks of it! If any of you guys have recipes you’d like to share with our community here, just post them to the POP Pilates fb fan page with nutritional information if possible. You can also email them to me at blogilates@gmail.com. I’ll also link to you blog/twitter/website if you’ve got one. Thanks Tara for the recipe!!!

INGREDIENTS:

(Makes 1 loaf or about 16 muffins)

-3 med bananas smashed
-2 eggs
-1/3 cup no sugar added applesauce
-1/2 cup honey
-1 tsp vanilla
-1 3/4 cup whole wheat flour
-2 tsp cinnamon
-1 tsp nutmeg (sometimes I use pumpkin pie spice)
-1/2 tsp salt
-1 tsp baking soda
-1/4 cup hot water
-1/2 to 1 cup walnuts (desired size, crushed, chopped, or whole)


DIRECTIONS:

Preheat oven to 350F
In a large bowl…
1-whisk honey and applesauce together
2-add eggs one at a time, mixing well
3-stir in bananas and vanilla

In a separate bowl…
4-mix/sift together flour, salt, cinnamon, and nutmeg
5-add to large bowl of wet ingredients
6-stir in baking soda and hot water
7-fold in desired amount of walnuts
8-spread batter in greased 9x5 pan, muffin tin (or other choosen pans)
9-bake 60 minutes for loaf, 18 for muffins…or remove when top is brown and toothpick comes out clean

NUTRITIONAL INFO: (used Spark People Recipe Calculator)

Amount Per Serving

  Calories    168.1

  Total Fat    6.0 g

         Saturated Fat    1.3 g

         Polyunsaturated Fat    2.4 g

         Monounsaturated Fat    1.6 g

  Cholesterol    112.4 mg

  Sodium    116.1 mg

  Potassium    157.9 mg

  Total Carbohydrate    24.9 g

         Dietary Fiber    2.6 g

         Sugars    12.1 g

  Protein    6.4 g

  Vitamin A    4.1 %

  Vitamin B-12    4.9 %

  Vitamin B-6    10.1 %

  Vitamin C    3.8 %

  Vitamin D    6.1 %

  Vitamin E    0.9 %

  Calcium    2.2 %

  Copper    4.5 %

  Folate    5.7 %

  Iron    4.3 %

  Magnesium    3.3 %

  Manganese    11.3 %

  Niacin    1.1 %

  Pantothenic Acid        0.9 %

  Phosphorus        7.9 %

  Riboflavin    8.1 %

  Selenium    0.7 %

  Thiamin    1.6 %

  Zinc    3.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

July 23, 2011 1:48 pm
skinny-ornothing:

skinnyinspirations:

Makes approx. 10
1/2 cup oatmeal1/2 cup chocolate chips1/4 cup LSA mix (Linseed, Sunflower & Almond Meals) 1/4 cup shredded coconut 2 tbsp. honey1 tbsp. peanut butter 
Mix all ingredients together & leave in fridge for 30 mins.

i replaced the chocochips with raisins, so good.

skinny-ornothing:

skinnyinspirations:

Makes approx. 10

1/2 cup oatmeal
1/2 cup chocolate chips
1/4 cup LSA mix (Linseed, Sunflower & Almond Meals) 
1/4 cup shredded coconut 
2 tbsp. honey
1 tbsp. peanut butter 

Mix all ingredients together & leave in fridge for 30 mins.

i replaced the chocochips with raisins, so good.

(via friendly-foods)

July 20, 2011 3:15 pm

blogilates:

Berrylicious Microwave Minute Muffin 
Take a little less than a quarter cup of quick oats, 1 egg, a small handful of blueberries, and some brown sugar or Stevia if you like things sweet, and mix it all up in a coffee mug. If you want your muffin a little moist a tablespoon of plain soymilk or almond milk will do it.
Then place in the microwave for 1 min. Watch it carefully! This could overflow!
If the muffin top does not look firm, place back in 30 sec at a time.
Once ready, flip mug upside down onto a plate and slice some fresh strawberries to decorate.
Super yummy!   I served this to my sister and she was so impressed with my quick healthy cooking skills. Try it! Let me know what ingredients you end up using! There’s a lot of room for creativity.

blogilates:

Berrylicious Microwave Minute Muffin

Take a little less than a quarter cup of quick oats, 1 egg, a small handful of blueberries, and some brown sugar or Stevia if you like things sweet, and mix it all up in a coffee mug. If you want your muffin a little moist a tablespoon of plain soymilk or almond milk will do it.

Then place in the microwave for 1 min. Watch it carefully! This could overflow!

If the muffin top does not look firm, place back in 30 sec at a time.

Once ready, flip mug upside down onto a plate and slice some fresh strawberries to decorate.

Super yummy! I served this to my sister and she was so impressed with my quick healthy cooking skills. Try it! Let me know what ingredients you end up using! There’s a lot of room for creativity.

(Source: blogilates, via friendly-foods)

July 13, 2011 5:29 pm
thespartanwarrior:

Low-Carb, Low-Fat Cheesecake
2 lbs no fat cream cheese
4 whole large eggs 
1 tsp vanilla extract
1 tablespoon cinnamon
4 oz (1/2 cup) low-carb no fat milk
1 cup cooking splenda (sucralose)
Directions
preheat oven to 350 degrees
using no fat cooking spray, spray 9” pie pan
mix ingredients together using an electric blender in a large bowl
pour mix into pre-greased pan
heat at 350 degrees for 40-50 minutes
let it cool in the oven (to make fluffier)
remove from the oven and place in refrigerator
You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.
Nutrional Profile (if you cut it up into 8 slices, per slice)
Calories: 124
Protein: 20g
Carbohydrates: 6g
Fat: 2.25g
Chocolate or vanilla protein powder can be added to the mix for flavor and more protein if desired.
Also you can top with Walden Farm’s zero calories/carbohydrate/fat/sugar chocolate syrup, use fresh fruit, protein fluff, almond butter or whatever else you would like. Enjoy!
Here’s a pre-cooked picture from the mixing bowl.

(via)

thespartanwarrior:

Low-Carb, Low-Fat Cheesecake

  • 2 lbs no fat cream cheese
  • 4 whole large eggs 
  • 1 tsp vanilla extract
  • 1 tablespoon cinnamon
  • 4 oz (1/2 cup) low-carb no fat milk
  • 1 cup cooking splenda (sucralose)

Directions

  • preheat oven to 350 degrees
  • using no fat cooking spray, spray 9” pie pan
  • mix ingredients together using an electric blender in a large bowl
  • pour mix into pre-greased pan
  • heat at 350 degrees for 40-50 minutes
  • let it cool in the oven (to make fluffier)
  • remove from the oven and place in refrigerator

You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.

Nutrional Profile (if you cut it up into 8 slices, per slice)

  • Calories: 124
  • Protein: 20g
  • Carbohydrates: 6g
  • Fat: 2.25g

Chocolate or vanilla protein powder can be added to the mix for flavor and more protein if desired.

Also you can top with Walden Farm’s zero calories/carbohydrate/fat/sugar chocolate syrup, use fresh fruit, protein fluff, almond butter or whatever else you would like. Enjoy!

Here’s a pre-cooked picture from the mixing bowl.

(via)

(Source: thespartanwarrior, via friendly-foods)