healthlustre:

skinny spinach lasagna rolls! Yummmmy

(Source: , via enjoyhealthy)

healthlustre:

spinach burgers. I’d love to try this, I LOVE spinach

healthyblonde:

Basil, Walnut and Kale Pesto (Vegan, Gluten Free, Refined Sugar Free, Soy Free)

Ingredients:

• 1 lb brown rice spiral noodles (make sure to use GF noodles if you’re gluten free – I love the brown rice noodles available at Trader Joes and Whole Foods)
• 10-12 cloves garlic, minced fine (since we’re already going to get out the food processor to make the pesto, I recommend using it to chop the garlic to save yourself some time!)
• 2 c. fresh basil
• 2 c. fresh kale
• 3/4 c. raw, unsalted walnuts
• 1 onion, minced
• 2 Tbsp olive oil
• 2/3 c. water
• 1 tsp salt
• 1 Tbsp nutritional yeast (optional)
• 1 bunch (about 10-12 stalks) asparagus, woody stalks removed and chopped into 1-2 inch pieces
• 20-30 cherry tomatoes, halved (or 2 medium tomatoes chopped into 1/2 inch chunks)

Directions:

Start a large pot of water boiling, and cook your noodles according to the package directions. When you drain the noodles, reserve a cup or two of the water to add to the pasta.

Meanwhile, in a large skillet over medium heat, add your onion, kale, basil, about 2/3 of the minced garlic, and walnuts and cook, stirring frequently, until the onions are softened and the greens are just starting to wilt. (If you want your onion cooked very thoroughly you may want to add it a couple minutes ahead of everything else)

Once the greens and walnut mixture is ready, remove it from the pan and add it to a blender or food processor. Return the pan to the stove over medium heat and add asparagus and the rest of the garlic. Heat the asparagus for 3-6 minutes until it is softened but still somewhat crisp.

While the asparagus cooks, add water, salt, and nutritional yeast to the food processor with the cooked greens and blend until smooth.

Once your asparagus and pasta noodles are ready, combine all ingredients in a large bowl, adding the reserved pasta water to help the pesto coat the noodles. Serve warm or cold.

(via imchubby)

Chocolate Chip Oatmeal Balls

NO COOKING! GREAT SCHOOL SNACK! QUICK TO PREPARE! NO ADDED SUGAR!
Made this recipe up myself (city-beach.tumblr)

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.

Note: Chocolate chips can be replaced with other foods such as raisins or amounts can be altered to suit personal taste.

(via chubstocurves)

fourgreensteps:

Sweet Potato, Black Bean and Green Chile Enchiladas

(via fitnow-fitforever)

health-heaven:

thai veggie burger with sweet and savory pineapple topping.

(via skinnyafrochick)

prettybalanced:

Lentil and Spinach Parmesan Bake

I need to make this immediately 

(via skinnyafrochick)

fithealthyfun:

Low-Calorie Red Velvet Pancakes (with Cream Cheese Glaze):

(Serves One)

Ingredients: 

For pancakes: 

- 1/3 cup whole wheat flour (133 cal.)

- 1 tsp. semi-sweet chocolate chips (35 cal.) (optional)

- 1/4 cup egg substitute (30 cal.)

- 1 tablespoon cocoa powder (10 cal.)

- 1/2 tsp. vanilla extract (6 cal.)

- 1/8 cup almond milk (5 cal.)

- 1/2 tsp. baking powder (4 cal.) 

- calorie-free sweetener to taste (0 cal.) (optional)

- baby pinch of salt (0 cal.) 

- a few drops of red food coloring (0 cal.) (optional)

For glaze: 

- 2 tablespoons frozen whipped topping, light or fat-free (20 cal.)

- 1 tablespoon fat-free Philadelphia cream cheese (15 cal.)

- 1/4 tsp. vanilla extract (3 cal.)

- no-calorie sweetener to taste (0 cal.) 

Directions: 

1. Light your stove and set it somewhere between low and medium, depending on your appliance. Spray your pan and all that. 

2. Mix together the flour, cocoa powder, baking powder, sweetener, and salt.

3. Add your egg substitute, almond milk, and vanilla extract. Mix everything until you get a thick but still liquid-y pancake batter. Add a bit of water if it’s too sludgey.

4. Add your food coloring and mix well, until your batter turns a rich red color.

5. Add your chocolate chips and lightly mix them in. 

6. Dump that shit on your skillet. Make a huge pancake, or make a bunch of silver dollar ones if you want. Flip them when bubbles rise to the top, and there you go!

7. In a small bowl, beat the whipped topping, cream cheese, vanilla, and sweetener together until you get a creamy liquid. (Feel free to add other flavors in there if you want, or even use marshmallow fluff and Kahlua/Frangelico to make the topping in my grilled nectarine recipe!)

8. Plate your pancakes, drizzle your cream cheese glaze on top, and add some fruit if you want. You’re ready to chow down!

Calories: 133 + 35 + 30 + 20 + 15 + 10 + 6 + 5 + 4 + 3 = 261 calories. 

Balance it out with some sliced strawberries to get an even 300 calorie breakfast! 

You can omit the chocolate chips and use extra sweetener if you’d like, to cut the calories down to about 226 calories. Play around with the combination of ingredients! This recipe makes a very hearty, rich pancake that is sweet but not TOO sweet.  

As always, feel free to message me suggestions or requests. 

Enjoy! ((:

(Source: eatcleantotraindirty)

gettingfitforlife:

Craving chicken parm? (Vegetarian friendly):

• whole wheat wrap
• no sodium added tomato sauce
• Morning Star Chik’n patty
• grated Parmesan cheese
• Classico light alfredo sauce

Take a whole wheat wrap, and put it on low heat with Parmesan cheese, just a little tomato sauce and alfredo sauce, and let it warm up. Then make the Morning Star Chick’n patty, and put it in the toaster oven (optional- but I don’t like them right out of the microwave, they’re way too soggy for me). After that just slice the chick’n and wrap it up. Less than 400 calories, and very yummy.

I need to try this immediately

(via gettingfitforlife-deactivated20)

unstoppable100:

http://maciee.tumblr.com/ provided me with a recipe.

Its really easy to make, a little tedious since its a bit time consuming but worth it! Cheap to make, and low on calories. (:

(via veghealthy)

fuckyeavegans:

Green Curry Tofu Cakes

(printer-friendly version)

Arame lends a light seafood flavor to the cakes. If you can’t find it, other types of seaweed can be used, but be careful because some, such as wakame, can have a much stronger fishy flavor.

Ingredients

• 1/2 cup hot vegetable broth
• 1 tablespoon arame, crushed between fingers slightly
• 1 teaspoon chia seed or ground flaxseeds
• 14 ounces extra-firm tofu, drained well
• 1 tablespoon nutritional yeast
• 2 tablespoons lite soy sauce or gluten-free tamari
• 2-3 tablespoons green curry paste (use even less if you’re using store-bought paste or don’t like things too spicy)
• 1/2 cup quinoa flakes or quick oats (see notes below)
• 1/4 cup finely diced red bell pepper
• 1/4 cup minced parsley or cilantro
• 1 cup breading, optional (see below)

Instructions

1. Heat vegetable broth and add arame and chia seed. (If using ground flax, add it to the tofu later.) Let stand for at least 1/2 hour to allow seaweed and chia to soften.
2. Place the tofu, nutritional yeast, soy sauce, curry paste, and quinoa flakes into food processor and process until well-blended. Add the broth mixture and pulse quickly a few times to blend. Scrape into a bowl and add the red pepper and parsley or cilantro. Cover and refrigerate at least 1/2 hour. Mixture can be prepared a day in advance if necessary.
3. Preheat oven to 400F.
4. Put your breading on a plate, if you’re using one. Using a measuring spoon, scoop 2 tablespoons onto the breading, sprinkle a little breading on top, and gently shape into a 2-inch wide cake with your fingers. Use a spatula to lift the cake from the plate onto a baking sheet lined with parchment paper or a silicone baking mat. Repeat for remaining tofu mixture. (If you’re not using a breading, place 2 tablespoons of tofu directly onto your prepared baking sheet and use fingers or a spoon to gently shape it into a cake. Repeat for remaining tofu.)
5. Bake at 400F for 20-30 minutes. Unbreaded cakes take less time than cakes with breading.
6. Remove from oven and serve hot with dipping sauce, below, tartar sauce, or ketchup spiked with horseradish.

Preparation time: 1 hour (includes chilling time) 

Cooking time: 25 minute(s)

(via veganskinnybitch)

5 oz of plain greek yogurt (I like Dannon’s Oikos) and 1/2 Tbsp of nutella

It’s only 130 calories, and you get your chocolate fix :D

granolawarrior:

Raw Zucchini Sushi Rolls

From For the Love of Food

4 servings

1/2 cup cashews, soaked overnight
1 Tablespoon rice vinegar
3 - 4 zucchini (each yields 6 - 8 slices)
2 carrots, sliced into matchsticks
1 cucumber, seeds removed and sliced into matchsticks
4 medium radishes, sliced
1 avocado, peeled and sliced
1 small bunch cilantro

Drain cashews and put into food processor with rice vinegar.  (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.)  Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. 

Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long thin strips. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini.  Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro.  Roll up and enjoy!

(via skinny-enough-to-fly)

healthyblonde:

Asparagus, potatoes and mixed leaves. 

Ingredients for 1:
6 Steamed Asparagus tips
Mixed leaves 50gr
3 Steamed New potatoes
Handful of Pinenuts

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

from: saladpride.blogspot.com

(via -fitbitch)