posts tagged "recipes"


inspirefitness:

Today’s Smoothie:5-6 strawberries1/2 cup pineapple1 cup spinachGreen tea

inspirefitness:

Today’s Smoothie:
5-6 strawberries
1/2 cup pineapple
1 cup spinach
Green tea

beautifulpicturesofhealthyfood:

Watermelon cut into cubes, bagged up and placed in the freezer for a quick frozen treat during these long, hot summer days.

nutritiousnomz:

Homemade Cinnamon Vanilla Peanut Butter. Talk about a whole lot of yum. I made this in my VitaMix, but you can also make this in a food processor. 

  • 2 cups peanuts (no salt added)
  • 1t vanilla extract
  • 1.5t cinnamon 
  • 1.5T pure cane sugar (or stevia)
  • 1/4t salt 

Throw everything into a food processor and blend! Keep blending til the cows come home! 

ugh craving this now 

ugh craving this now 

healthyistheanswer:

Oat & Flaxseed Crackers! (Vegan)

1 cup of oat flour (or grind rolled oats)
4 tbps of grind flaxseeds
Salt to taste
1 cup of water
Seeds (I used sesame)
Vegetable oil for the baking tray

—-

1. Mix all the ingredients, except the seeds, and let it rest for five minutes, until the flax absorb the water and make it homogeneous.
2. Put the mix in a pre-greased baking tray, spread and flatten with a silicone spatula (leave a small space from the baking tray, so the crackers won’t burn)
3. Sprinkle it with the seeds and use the spatula to cut small squares (I cut 20 squares).
4. Bake 60min at low heat or until the crackers turn brown and crispy.

Makes 20 crackers, about 25 calories each.

This is a really easy and simple recipe, and although I think I can make improvements, they are already delicious. Enjoy!

fyeahoatmeal:

Coconut OatmealServes 1
1/2 cup oatmeal; I used an oatmeal mix that had 4 kinds of grain flakes like oat, rye, buckwheat and barley
1 cup water
1/4 unsweetened shredded coconut
a pinch of coconut chips if you have
vanilla
Optional: 1 teaspoon cane sugar or 1/2 mashed banana
Add the water in a small cooking bowl. Stir in the oatmeal and cook it for 6-8 minutes. You can add some salt but I did not. Add in the vanilla. When it’s almost ready, add in the coconut and place a lid on top of the bowl and let it sit for 5 minutes. If you sweeten it then add the sugar or mashed banana at the same time as the coconut. If you want it creamier then add 1/4 cup almond milk in.

fyeahoatmeal:

Coconut Oatmeal
Serves 1

  • 1/2 cup oatmeal; I used an oatmeal mix that had 4 kinds of grain flakes like oat, rye, buckwheat and barley
  • 1 cup water
  • 1/4 unsweetened shredded coconut
  • a pinch of coconut chips if you have
  • vanilla
  • Optional: 1 teaspoon cane sugar or 1/2 mashed banana

Add the water in a small cooking bowl. Stir in the oatmeal and cook it for 6-8 minutes. You can add some salt but I did not. Add in the vanilla. When it’s almost ready, add in the coconut and place a lid on top of the bowl and let it sit for 5 minutes. If you sweeten it then add the sugar or mashed banana at the same time as the coconut. If you want it creamier then add 1/4 cup almond milk in.

(Source: )

woodlandchild:

Very Berry Detox Smoothie:
1 tbsp fish oil 
1⁄4 cup frozen strawberries 1⁄4 cup frozen blueberries 1⁄4 cup frozen raspberries 1⁄4 cup frozen banana 1⁄4 cup chopped kale leaves1 cup filtered water

(although this recipe calls for fish oil, I would use ground flax seeds and chia seeds instead for the omega 3’s. That’s just a personal thing though…)

woodlandchild:

Very Berry Detox Smoothie:


1 tbsp fish oil 


1⁄4 cup frozen strawberries 
1⁄4 cup frozen blueberries 
1⁄4 cup frozen raspberries 
1⁄4 cup frozen banana 
1⁄4 cup chopped kale leaves
1 cup filtered water


(although this recipe calls for fish oil, I would use ground flax seeds and chia seeds instead for the omega 3’s. That’s just a personal thing though…)

(Source: woodlandfemme)

This wasn’t the recipe I used.. but I’m sure it would be delicious! What I combined:
Plain oats, about 1/2-1 cup
Olive oil sauteed mushrooms and onions w/ salt and pepper
Braggs
Nutritional yeast
1/2 avocado
Pepperjack daiya
A dash of cayenne
Stirred up together in a bowl! Soooo yummy guys. You HAVE to try it :)

Here’s some other savory oats recipes I found:
You’re so cheezy
Nach-oats
Vegetable oats upma 
Oatmeal with scallions and soy sauce
Oatmeal with avocado
Curried oat with caramelized onion

This wasn’t the recipe I used.. but I’m sure it would be delicious! What I combined:

  • Plain oats, about 1/2-1 cup
  • Olive oil sauteed mushrooms and onions w/ salt and pepper
  • Braggs
  • Nutritional yeast
  • 1/2 avocado
  • Pepperjack daiya
  • A dash of cayenne

Stirred up together in a bowl! Soooo yummy guys. You HAVE to try it :)

Here’s some other savory oats recipes I found:

veggie-adventures:

Chickpeas and quinoa lettuce wraps! Yummmm. Recipe here.

veggie-adventures:

Chickpeas and quinoa lettuce wraps! Yummmm. Recipe here.

(Source: )

beautifulpicturesofhealthyfood:

keep0ntruckin:

Super healthy sweet potato pudding recipe! SO delicious and kind of almost tastes like pumpkin pie!:)
Ingredients:
-1 cup peeled sweet potato
-1/4 cup vanilla soy milk/unsweetened vanilla almond milk
-1/2 cup dry oatmeal
-1 tsp vanilla
-1 tsp cinammon
-Chopped walnuts (optional)
Directions: Put all ingredients (except walnuts) into a blender and blend until smooth. Put the sweet potato pudding in the fridge for a more thick pudding, or warm it up for a warm pie-like pudding. (I love it warm!) Then sprinkle chopped walnuts on top for some crunch:) Yum!
**Makes one large serving for appx. 250 calories.

Click hereand follow for more beautiful pictures of healthy food everyday.

beautifulpicturesofhealthyfood:

keep0ntruckin:

Super healthy sweet potato pudding recipe! SO delicious and kind of almost tastes like pumpkin pie!:)

Ingredients:

-1 cup peeled sweet potato

-1/4 cup vanilla soy milk/unsweetened vanilla almond milk

-1/2 cup dry oatmeal

-1 tsp vanilla

-1 tsp cinammon

-Chopped walnuts (optional)

Directions: Put all ingredients (except walnuts) into a blender and blend until smooth. Put the sweet potato pudding in the fridge for a more thick pudding, or warm it up for a warm pie-like pudding. (I love it warm!) Then sprinkle chopped walnuts on top for some crunch:) Yum!

**Makes one large serving for appx. 250 calories.

Click hereand follow for more beautiful pictures of healthy food everyday.

(Source: vivoter)

gettingto123:

Vegan Carrot Fries
cooking-with-a-conscience:

Chickpea Veggie Saute
I came home from work today tired, hungry, and uninspired, so I threw together some vegetables and chickpeas.  It turned out pretty well, and I paired the bowl with some homemade sweet potato fries that I dipped in organic ketchup and mustard.  A very random meal, but it hit the spot so perfectly!  I will definitely be making this quick dish again.  The measurements and times are rough estimates since I just kind of tossed it together!  It’s not important to follow the recipe exactly - use your instinct.
What you need for one serving:
Extra virgin olive oil
1 cup Brussels sprouts, bottoms trimmed and cut in half
1/2 cup cooked chickpeas
1/2 cup cherry or grape tomatoes
1 cup kale, torn into bite-size pieces
Sea salt, pepper, garlic powder
1 tablespoon lemon juice
What to do:
Heat a large pan over medium-high heat and pour in enough olive oil to cover the bottom of the pan.
Toss in the Brussels sprouts - these take a while to fully cook through since they are fairly dense.  Keep sauteing for about 5 minutes until they start to brown, then add the tomatoes and chickpeas.
Saute for another 3 minutes until the tomatoes become a bit softer and the chickpeas brown.  At this point, add in the kale, which should cook in no time, probably about 2-3 minutes. 
Season with sea salt, pepper, and garlic powder to taste, and fully mix the spices into the vegetables and chickpeas.
Serve in a bowl and then add the lemon juice, making sure it saturates the veggies.

cooking-with-a-conscience:

Chickpea Veggie Saute

I came home from work today tired, hungry, and uninspired, so I threw together some vegetables and chickpeas.  It turned out pretty well, and I paired the bowl with some homemade sweet potato fries that I dipped in organic ketchup and mustard.  A very random meal, but it hit the spot so perfectly!  I will definitely be making this quick dish again.  The measurements and times are rough estimates since I just kind of tossed it together!  It’s not important to follow the recipe exactly - use your instinct.

What you need for one serving:

  • Extra virgin olive oil
  • 1 cup Brussels sprouts, bottoms trimmed and cut in half
  • 1/2 cup cooked chickpeas
  • 1/2 cup cherry or grape tomatoes
  • 1 cup kale, torn into bite-size pieces
  • Sea salt, pepper, garlic powder
  • 1 tablespoon lemon juice

What to do:

  1. Heat a large pan over medium-high heat and pour in enough olive oil to cover the bottom of the pan.
  2. Toss in the Brussels sprouts - these take a while to fully cook through since they are fairly dense.  Keep sauteing for about 5 minutes until they start to brown, then add the tomatoes and chickpeas.
  3. Saute for another 3 minutes until the tomatoes become a bit softer and the chickpeas brown.  At this point, add in the kale, which should cook in no time, probably about 2-3 minutes. 
  4. Season with sea salt, pepper, and garlic powder to taste, and fully mix the spices into the vegetables and chickpeas.
  5. Serve in a bowl and then add the lemon juice, making sure it saturates the veggies.
finger-print:

1 ripe avocado
1 banana
1 kiwi
raw almond milk*
raw honey or agave
Blend and serve as is. I usually also add pomegranate juice.
Recipe via Whole Family Fare. Her blog has really great vegan/raw/vegetarian recipes

To make right now, or not to make?

finger-print:

  • 1 ripe avocado
  • 1 banana
  • 1 kiwi
  • raw almond milk*
  • raw honey or agave

Blend and serve as is. I usually also add pomegranate juice.

Recipe via Whole Family Fare. Her blog has really great vegan/raw/vegetarian recipes

To make right now, or not to make?

janedoexvx:

Breakfast! Tofu scramble with tomatoes, a veggie dog, and avocado. Strawberry soy yogurt and coffee with almond milk. Recipe for tofu scramble: ingredients: 1/4 of a small onion, diced. 1 tsp canola oil, 3 oz crumbled extra firm tofu, 1/2 of a garlic clove (minced), 1/2 T nutritional yeast, 3/4tsp tamari, 1/2 tsp polish mustard, pinch turmeric, 1/4 tsp sage, pinch basil, pinch of salt and pepper, 1/4 of a medium tomato(chopped), 1 Lightlife Smart Dog (cooked in the microwave and chopped), 1/4 tsp red chili flakes. Directions: sautéed onions with oil in a nonstick skillet until translucent. Put remaining ingredients (except for tomatoes) in a bowl and mix together until evenly seasoned. Add tofu mixture to pan and cook until golden. Toss with tomatoes, and serve with avocado and chipotle hot sauce.  (Taken with instagram)

janedoexvx:

Breakfast! Tofu scramble with tomatoes, a veggie dog, and avocado. Strawberry soy yogurt and coffee with almond milk. Recipe for tofu scramble: ingredients: 1/4 of a small onion, diced. 1 tsp canola oil, 3 oz crumbled extra firm tofu, 1/2 of a garlic clove (minced), 1/2 T nutritional yeast, 3/4tsp tamari, 1/2 tsp polish mustard, pinch turmeric, 1/4 tsp sage, pinch basil, pinch of salt and pepper, 1/4 of a medium tomato(chopped), 1 Lightlife Smart Dog (cooked in the microwave and chopped), 1/4 tsp red chili flakes. Directions: sautéed onions with oil in a nonstick skillet until translucent. Put remaining ingredients (except for tomatoes) in a bowl and mix together until evenly seasoned. Add tofu mixture to pan and cook until golden. Toss with tomatoes, and serve with avocado and chipotle hot sauce. (Taken with instagram)