May152011
fitasfuck: thisisgoingtohappennow: tipsfordiethaters: Healthy Lunch Idea #3: Hummus and veggie wraps Ingredients:  4 multigrain wraps  1/2 cup reduced fat hummus dip  1/2 baby cos lettuce, leaves torn  1 small cucumber, cut into ribbons  1/2 red pepper, sliced   1 shredded carrot  2 tomatoes - slice into thin wedges.  2 small avocados (or 1 large) - sliced  Direction: Place wraps on a flat surface. Spread with hummus along the centre of each wrap, top with vegetable ingredients as desired. Roll up firmly, wrap in plastic, and transfer to lunch boxes. serves 4 this sounds amazing om nom nom. i’ll have to make a trip to my favorite gluten free store to get wraps!

fitasfuck:

thisisgoingtohappennow:

tipsfordiethaters:

Healthy Lunch Idea #3: Hummus and veggie wraps

Ingredients: 

  • 4 multigrain wraps 
  • 1/2 cup reduced fat hummus dip 
  • 1/2 baby cos lettuce, leaves torn 
  • 1 small cucumber, cut into ribbons 
  • 1/2 red pepper, sliced  
  • 1 shredded carrot 
  • 2 tomatoes - slice into thin wedges. 
  • 2 small avocados (or 1 large) - sliced 

Direction: Place wraps on a flat surface. Spread with hummus along the centre of each wrap, top with vegetable ingredients as desired. Roll up firmly, wrap in plastic, and transfer to lunch boxes. 

serves 4

this sounds amazing

om nom nom. i’ll have to make a trip to my favorite gluten free store to get wraps!

(via fitasfuck2-deactivated20110826)

recipes healthy eating 

May132011
mmm :3

mmm :3

(via prettythinxx-deactivated2011082)

recipes healthy eating 

May122011

(Source: tinytard)

healthy eating tips recipes 

6AM

(Source: halfyourweightplease, via prettythinxx-deactivated2011082)

healthy eating tips recipes 

May102011

maintaining healthy lifestyles: one step at a time: Salad bar: What not to get

yeswecanbehealthy:

What Not to Get

Corn
There are too many nutritionally superior vegetables at the salad bar to invest the calories on corn. Corn isn’t a definite no, but if you choose to use, make it a sparing amount.


Green peppers
They’re not bad for you per se, but they only have half the vitamin C as…

eating healthy recipes tips 

May92011
yeswecanbehealthy: Pomegranates are one of the best sources of antioxidants. When the cells of the body break down, or when the body is exposed to environmental stress, toxins called free radicals are produced. Antioxidant-rich foods, such as pomegranate juice, can fight these free radicals. One cup provides more than 20 percent of the DRI for vitamin K. Vitamin K produces proteins that build strong bones and teeth. Proteins necessary for blood clotting are also produced by vitamin K.

yeswecanbehealthy:

Pomegranates are one of the best sources of antioxidants. When the cells of the body break down, or when the body is exposed to environmental stress, toxins called free radicals are produced. Antioxidant-rich foods, such as pomegranate juice, can fight these free radicals.

One cup provides more than 20 percent of the DRI for vitamin K. Vitamin K produces proteins that build strong bones and teeth. Proteins necessary for blood clotting are also produced by vitamin K.

healthy eating recipes tips 

May72011

planet skinny: my favorite low cal grocery store desserts

planetskinny:

Fruit should be your first option when you have sweet tooth. They’re naturally flavored (duh), low in fat and calories and they have a wealth of antioxidants and vitamins.

Kashi Oatmeal Dark Chocolate Cookies are 130 calories each but they’re big cookies. The chocolate will satisfy…

(via planetskinny-deactivated2011051)

recipes eating healthy tips 

May62011

(via prettythinxx-deactivated2011082)

healthy eating recipes 

May22011

(via breakfastappreciation)

recipes healthy eating 

7PM
think-thinspirationshealthyfoods: Since this did so well the first time, Im posting it again(:

think-thinspirationshealthyfoods:

Since this did so well the first time, Im posting it again(:

(Source: setusfreephotography)

eating healthy recipes 

May12011

(via prettyrecklesbitch-deactivated2)

tips recipes 

5PM
Healthy Carrot Cake Pancakes Ingredients 3/4 cup Organic Whole Wheat Flour 1 oz Chopped Almonds 2 tsp Baking Powder 1 tsp Ground Cinnamon 1/4 tsp Salt 1/4 tsp Ginger, Ground 4 tsp Organic Light Brown Sugar 1 1/4 cups Almond Milk, Unsweetened 1 tsp Canola Oil 1 1/2 tsp Pure Vanilla Extract 2 large Egg White 2 tbsp Agave Nectar 2 cups Grated Carrots 1/2 cup All-purpose Flour Directions  Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.  Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and agave in a small bowl; serve with pancakes (or just agave)

Healthy Carrot Cake Pancakes

Ingredients

  1. 3/4 cup Organic Whole Wheat Flour
  2. 1 oz Chopped Almonds
  3. 2 tsp Baking Powder
  4. 1 tsp Ground Cinnamon
  5. 1/4 tsp Salt
  6. 1/4 tsp Ginger, Ground
  7. 4 tsp Organic Light Brown Sugar
  8. 1 1/4 cups Almond Milk, Unsweetened
  9. 1 tsp Canola Oil
  10. 1 1/2 tsp Pure Vanilla Extract
  11. 2 large Egg White
  12. 2 tbsp Agave Nectar
  13. 2 cups Grated Carrots
  14. 1/2 cup All-purpose Flour

Directions

  1.  Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
  2.  Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and agave in a small bowl; serve with pancakes (or just agave)

recipes 

April302011

Sweet and sour chicken stir-fry!

Ingredients

  1. 1 1/2 lb Boneless Skinless Chicken Breast
  2. 1 Onion, Medium - Cooked
  3. 1 large Green Bell Pepper
  4. 2 tbsp Minced Garlic
  5. 10 oz Sweet & Sour Sauce
  6. 2 tsp Garlic Powder
  7. 1 tsp Salt
  8. 2 tbsp Cornstarch
  9. 1 tsp Pepper, Black
  10. 1 cup Instant Brown Rice

Directions

In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated. It’s a good idea to cut the chicken into small, bite-sized pieces so you can really taste the sauce.

Place a large nonstick skillet or nonstick wok over medium high heat. When hot, add 1 table spoon sesame oil (or peanut oil if you cant find sesame oil), onion, pepper and garlic. 

Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 4 to 6 minutes. Be careful not to overcook or the garlic may burn. It is a good idea to cover when you are not stirring… it allows the green peppers to get to tender crisp quicker. transfer the vegetables to a large bowl and cover to keep warm.

Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 6 to 8 minutes. Add the vegetables and finish cooking until chicken it finished and veggies are warm.

Transfer to a serving bowl, add the sauce, and mix until well combined. Make sure you add the sauce after the chicken is removed from the pan. If you add the sauce to the hot pan, the sauce will cook and get stuck to the bottom of the pan and you won’t get to enjoy it.

Divide the stir-fry among 4 serving bowls and serve. can be served over brown rice.

recipes chicken stir-fry 

5PM

Peanut Butter and Jelly Smoothie (Gluten free)

Ingredients

  1. 8 oz unsweetened milk, original
  2. 2 tbsp classic peanut butter
  3. 2 tbsp oat bran
  4. 1/2 cup unsweeted mixed berries (frozen)
  5. 1 cup crushed ice
  6. 1/2 scoop 100% Whey protein powder

Directions

  • Toss everything into a blender, blending until smooth about 30 seconds.


TIPS:

  1.  thaw the berries to get the best berry flavor
  2.  use a natural peanut butter with No Sugar and NO ADDED Oils 
  3. If you can’t find a natural peanut butter w/o added oils, pour the oils off the top before stirring. 
  4. For example: I buy Justin’s Classic Peanut Butter, pour the oil off the top, nuke it for 30 seconds, then dump the warm peanut butter into my mixer and whip it until smooth. Once smooth I pour the peanut butter into a square, shallow and lidded plastic container and keep it in the fridge. I can now easily scoop out a teaspoons or tablespoons as needed.
  5. Notice how low in sugar this recipe is. All of the sugar is natural coming from the fructose in the berries. The goal is to reduce consumption of all sugars (regardless of the source) down to 30 grams of sugars daily. 
  6. If you have yet to break free from sugar and therefore feel like you “need” this smoothie to be sweeter, start by adding 1 tablespoon of honey. Then, as you start to break free from sugar, gradually reduce the honey until you get down to zero honey, or not more than 1 teaspoon of honey.

pb&j smootie gluten-free recipes healthy eating 

Page 1 of 1