(via myroadtoskinny)
Healthy Muffins!!
Makes 12
Preparation Time: 45 minutes
Ingredients:
1 cup whole-wheat flour
¾ cup all-purpose flour
¼ cup rolled oats
1 teaspoon baking soda
½ teaspoon salt
¼ cup (½ stick) unsalted butter, room temperature
¼ cup natural, unsweetened applesauce
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup low-fat (1 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries or raspberries
Directions:
Preheat oven to 375o F. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, oats, baking soda, and salt.
In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 1 cup); stir in milk, applesauce, and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen berries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Amazing protein smoothie
3 icecubes
3-4 frozen strawberries
1 ripe banana (the riper the banana the stronger the flavor)
1/3 cup of nonfat plain yogurt
1/3 cup of Simply Apple apple juice (all natural, not from concentrate)
1 serving of your favorite protein powder (for me it’s one scoop)
Blend everything together and serve. Very very filling, stays with your for hours, and very healthy.
Make sure to get a good curry powder if you really wanna make this a bangin meal. Adjust the amount of pepper to your liking; personally, i like it HOT, as with everything ;)
1 medium onion, chopped
2 cloves garlic, minced1 tablespoon minced ginger
1 15-ounce can chickpeas, rinsed and drained
1 1/2 teaspoons good curry powder (or adjust to taste)
1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
1 15-ounce can diced tomatoes (fire-roasted if you can get it)
1 cup cooked quinoa
salt to taste
Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread.
Servings: 4 / Calories per serving: 225
(Source: , via healthful)
Healthy Motivation: Raspberry Ganache Fudge Cake (raw, vegan) ↘
What a yummy, healthy, raw, vegan valentines day treat!
Raspberry Ganache Fudge Cake From the book Ani’s Raw Food Desserts by (superwoman), Ani Phyo. FUDGE CAKE 3 cups dry walnuts2/3 cup unsweetened cacao powder or carob powder1/4 teaspoon sea salt1 cup pitted Medjool dates FROSTING 1/3 cup semi-soft pitted Medjool dates1/4 cup agave syrup1/2 cup ripe avocado flesh (from about 1 medium avocado)1/3 cup cacao powder FILLING 1/2 cup raspberries To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside. To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth. To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
Makes About 6 Servings
(Source: greenwala.com)
I don’t really eat lunch. I have breakfast, and then two snacks throughout the day, and then a small dinner.
What I eat in a typical day:
Breakfast: either 1 bowl of cereal (anywhere from 120-180 calories, depending on the brand and if I add fruit or not) or 1 bowl of oatmeal with cinnamon and raisins added (about 180)
Lunch #1: 1 banana (105 calories) and 1 yogurt (Carbmaster, 80 calories)
Lunch #2: A piece of toast with a less than a tablespoon of organic grind-your-own peanutbutter (150 calories)
Dinner: Anything (like from the food suggestions I’ve posted before) or nothing.
Snack: If I’m hungry again by 8:30 pm I will have either a small bowl of cereal or an apple or some sort of small healthy snack. I never eat after 9
