(via samanthagetsfit)

piecesinprogress:

These cupcakes are an absolute must make!  For father’s day I decided to use my Pop’s favorite cookie to make a completely guilt-free dessert! They’re delicious, super easy to whip together and surprisingly healthy. These cupcakes use lots of Greek Yogurt to replace all the typical butter & oil in cupcakes while adding 4 grams of protein per piece. The result is a rich, fudgy cupcake with the perfect hint of mintyness! I frosted them with a simple cream cheese frosting and thin mint pieces. (They tasted great right after frosting but we refrigerated them to keep the frosting from melting during dinner and they were even better after!).

For more healthy cupcake recipes go here!

healthier-habits:

Wonton Soup Recipe

Recipe Link: userealbutter.com

Click here for more healthy recipes!

(via samanthagetsfit)

(via witnessdatfitness)

thecakebar:

Berry Oats Cookie Cups Tutorial

(via witnessdatfitness)

renniesane:

Banana Kiwi Smoothie!

• large banana
• two kiwis
• 5 oz Greek yogurt
• (optional) few slices of choice apple

—> BLEND THAT STUFF

—> Enjoy! X

Renniesane / Tumblr

(via witnessdatfitness)

healthyliving-and-fitness:

Make your own peanut butter!

(via tonedtannedfitt)

rawyouth:

Ingredients

• Spiced Quinoa:
• Avocados (1 small avocado per person)
• ½ cup quinoa
• 1 can black beans (rinsed)
• ½ chopped red pepper
• ½ cup corn
• ½ chopped red onion
• ¼ cup chopped cilantro + some for garnish
• 1 tbsp taco seasoning
• Cilantro ‘sour cream’
• 1 cup cashews soaked for at least two hours
• 2 tbsp cilantro
• 1 tsp apple cider vinegar
• 1 tsp agave (if you want it sweeter)
• dash of salt

Instructions

1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)
2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.
3. Put the mixture in the refrigerator to cool.
4. Drain the cashews and place them in a blender. Add ¼ cup water, apple cider vinegar, agave, and salt and blend. You may want to add more water until the mixture is silky and smooth but I recommend doing so a little at a time. Once the consistency you want, pour into a bowl and place in the refrigerator to cool
5. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.
6. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
7. Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.
8. Enjoy!

Recipe & Photograph By: 

www.bullfrogsandbulldogs.com

(via beautifulpicturesofhealthyfood)

(Source: fitnessgyro, via sports-bras-and-apples)

n-amastea:

raspberry lime water, yummy!

(via jamierunningwild-deactivated201)

beautifulpicturesofhealthyfood:

Peanut Butter Caramel Baked Apples…RECIPE

omg what???

beautifulpicturesofhealthyfood:

How To Make Naturally Flavored Water

Supplies needed:

Fruit – Whatever kind you like (except bananas); make sure it’s good and ripe for maximum sweetness and flavor. Use all kinds of citrus and berries. Pineapple and watermelon work well for flavoring water. 

Herbs – These are optional, but many herbs are a surprising complement to fruit flavors; almost any herb will work depending on your personal preference

Jars or pitchers – Use 2 quart mason jars primarily, but any 2 quart pitcher will do. Fruit infusion pitcher is another option if you think you’ll be making infused waters regulary; a very easy, tidy way to strain fruit from water.

Muddler or wooden spoon for mashing fruit and herbs

Ice

Water – Use filtered water, but regular tap water is fine if it is hygienic.

Continue reading…

(via nutrifitblr)

thugkitchen:

Don’t give me that “I don’t eat breakfast” bullshit. It’s too early to be an asshole. The fiber in the oatmeal helps control your blood sugar and keeps you feeling full until lunch. The quinoa gives your morning a little extra protein because why the fuck not? Start your day right by owning the shit out of it. CARPE FUCKING DIEM.

QUINOA OATMEAL

1 cup steel cut oats (they aren’t all mushy like regular oatmeal)

½ cup quinoa (I used scarlet quinoa but you grab whatever you can find)

1 teaspoon olive or coconut oil

4 cups water

½ cup almond milk (or whatthefuckever milk you prefer)

Heat up the water in a kettle on the stovetop or in the microwave until it is near boiling. Put the quinoa in a strainer and rinse that shit so it isn’t bitter after you cook it. Heat the oil in a saucepan over medium heat and add the steel cut oats. Stir them around and cook until they smell kinda toasty, like 1-2 minutes. Add the quinoa and the water and bring it all to a boil (this won’t take long because the water should already be hot as fuck). Turn down the heat on the pot and let it simmer. Go check your tumblr or Facebook shit while it cooks for about 20 minutes. It should taste done now, not hard but still a little chewy. Add the milk and turn off the heat. Serve with fresh fruit, nuts, maple syrup, brown sugar, whateverthefuck will get you through your day.

Serves 4 (love to hit snooze? double the recipe and heat up the leftovers all week)

(via go--figure)

queenbliss:

raggedyshan:

Raw Protein Guacamole & Salsa Stuffed Tomatoes…

Ingredients:

   - 3 Medium Tomatoes
   - Hemp Seeds (to garnish & add additional protein)

Protein Guacamole:

   - 1 Ripe Avocado
   - 1 tbsp Raw Protein Powder (plain unflavoured)
   - 1 tbsp Olive Oil (cold press)
   - 2 tsp Ground Cumin 
   - 2 tsp Apple Cider Vinegar
   - 1 Pinch Celtic Sea Salt
   - 1 Pinch Ground Black Pepper

Green Salsa Topping:

   - 1/4 Red Onion (diced)
   - 1/4 Green Capsicum (diced)
   - 1 heaped Tbsp Black Spanish Olives (diced)
   - 1 Sprig of Spring Onion (finely chopped)
   - 1 Tbsp Cilantro (finely chopped)
   - 1 pinch of Smoked Paprika
   - Juice of half one lime

Instructions:

   1. Cut tomatoes in half, and scoop out centres 
   2. In a food processor add all your guacamole ingredients and blitz until smooth and creamy
   3. Prepare all your salsa ingredients in a mixing bowl, and mix when finished
   4. With a spoon divide the guacamole into the 6 tomatoes halves and fill
   5. Top guacamole filled tomato’s with your salsa until all are evenly dispersed
   6. Lastly sprinkle with hemp seeds to garnish

These are a GREAT Quick bite, fresh packed lunch, or even just an afternoon snack. They are great to look at, and so tasty! I’m always trying to amp up my protein as I eat a lot of raw foods. The protein guacamole is such a great way to do that, yet stay clean and green! I hope you enjoy these as much as I did!

(Source: raggedyshan, via hula-hope)

bhgfood:

Daily Dish: These not-so-typical Fish Tacos with Lime Sauce are filled with crispy tilapia, cabbage, and carrots.

(via the-sexylosers-club)