seedsnsmiles:

Wholewheat spaghetti in a creamy avocado and garlic sauce with roasted tomatoes, red bell pepper, spinach and fresh basil.

The avocado/garlic sauce comes form ohsheglows! I’ve had it before but found it a little bland, so added some nutritional yeast and paprika, subbing the olive oil for almond milk. Then I chopped up a plum tomato, a few cherry tomatoes and some red bell pepper and placed them on a tray with olive oil, s&p and a dash of balsamic vinegar, roasting in the oven for 30 minutes. Once the pasta was cooked, I added the spinach to the pan so it would wilt, then added the roasted veg and lastly the avocado sauce, topping with a few fresh basil leaves and some ground black pepper. :)

(via iamnotover)

notanotherhealthyfoodblog:

Zucchini Fritters

click photo for recipe

(via fuckyeahhealthyeating)

findvegan:

Gluten-Free & Vegan S’more Cookies

projecttastytreats:

Alright Friends, I have always had bad luck making pretzels.  But THIS recipe, seriously, is awesome.  I just made them and they are so tasty.  My pretzel shaped ones turned into big pretzel shaped blobs…but the ones that I made into sticks look right.  Regardless of looks, the taste is really really great!

Auntie Anne’s Pretzels: Copycat Recipe
Makes 12 Adapted from Food Network

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt


1/3 cup baking soda
3 cups warm water
Coarse salt
 8 tablespoons butter, melted in a shallow dish


Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot. Serve with cheese sauce.

(via georgie-ray-deactivated20120923)

eating-healthy-rocks:

I love Taco Bell, like mid day craving love it. Their Crunchwrap Supreme (second pic) is my all time favorite, but with 560 calories, 24g of fat, and over 1400mg sodium, it is just NOT on my good food list. 

THEN! I came across this! (the first pic). It is a Crunchwrap with only 210 calories, less than 5g of fat, and 25g or protein! Needless to say, I will be trying this!

Here’s How!

Ingredients: 
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla; Large**
3 baked corn tortilla chips (like Guiltless Gourmet’s Yellow Corn Tortilla Chips) 
1/3 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger orMorningstar Farms Meal Starters Grillers Recipe Crumbles)
1/4 cup shredded fat-free cheddar cheese 
1/4 cup shredded lettuce 
1/3 tomato, diced 
1 tbsp. fat-free sour cream 
1/2 tsp. taco seasoning 

Directions: 
Combine frozen soy crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds. Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the soy crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla. Next, layer the tortilla chips on top of the soy crumble mixture. Evenly top with sour cream, lettuce and then tomato.

FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Enjoy! MAKES 1 SERVING

Serving Size: 1 Crunchtastic Supreme (entire recipe) 
Calories: 210 
Fat: 4.5g 
Sodium: 868mg 
Carbs: 32g 
Fiber: 16g 
Sugars: 2g 
Protein: 25g 

PointsPlus® value 6*

(via fitnessfoodfabulous)

ginnysdream:

soontobeasexyhealthybitch:

oh la la …. you wont believe what this mouthwatering chocolate cookies are made of……….. AVOCADO!! no im not kidding! yes they are actually good!! 

with just 1 avocado, 1 tablespoon cocoa, 1 to 2 squared of dark chocolate, 1/4 cup protein powder 

heres how to :http://www.fitnesstreats.com/2012/04/pms-cookie/

I NEED TO TRY THEM *__*

Someone in instagram made avocado muffins and I’ve been wanting to make them ever since seeing them. I love avocado.

(via kerparavel)

claireruns:

garden-of-vegan:

Food-to-Go from May

Oh my god this looks fantastic!

(via lilyskinned)

riiaeatsright:

Originally From The Greatist!

Perfect Picnic

• Fruit and Nut Bars
  These eight-ingredient bars are the perfect way to fit in that daily dose of nuts and satisfy that sweet tooth at the same time. Plus, they go from pantry to plate in less than an hour!
• Carrot and Raisin Slaw
  No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
• Cherry Chicken Salad
  Pack this chicken salad for any picnic. The little flavor kick from fresh cherry is a welcome delight for the tastebuds!
• Quinoa Puttanesca
  This Italian classic takes a healthier twist with quinoa and spinach. Plus, it’s super quick to make!
• Zesty Shrimp and Quinoa
  This super-easy seafood dish can go from fridge to table in less than 15 minutes and is sure to satisfy any grumbling stomach.

Salad Time:

• Quinoa Greek Salad
  This recipe for a healthy (dressing-free!) quinoa salad is a perfect side dish without the added calories and carbohydrate-overload.
• Chopped Mexican Salad
  With just 10 minutes flat of prep time, this Mexican-inspired dish is a quick and healthy alternative to typical South of the Border fare.
• California Spinach Salad
  This spinach-based salad definitely brings a little California sunshine to any dinner table.
• Mediterranean Cucumber Salad
  Ready in under 10 minutes, our healthy Cucumber Salad makes the perfect quick and easy side for any warm weather meal.
• Spinach and Israeli Couscous Salad
  This spinach-packed grain dish makes for a healthy, no-fuss addition to any dinner table (or lunchbox).
• Veggie-Packed Quinoa Salad
  This veggie and protein-packed quinoa dish can is the perfect quick weeknight dinner or lunch on-the-go.
• Lentil and Feta Tabbouleh
  With only one pot to clean, this is an easy, healthy, fresh, and flavorful dinner option.
• Fresh Pea and Radish Salad
  This super seasonal salad bursting with fresh flavors is perfect as a Memorial Day barbecue side dish.

Sweet Tooth:

• Berry Patriotic Parfait
  No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
• Greek Yogurt Cupcakes
  For a cupcake that’s tasty, sweet, and healthier than most, this may just be your new favorite recipe.
• Banana Ice Cream
  Ice cream made only from frozen bananas? Yes, please!
• S’more Brownies
  Sweeten up by taking s’mores on the go with this awesome (and healthy-ish) recipe.
• Peanut Butter Chip Cookies
  Peanut butter cookies never looked so yummy or tasted so good as in this whole-wheat recipe.

Hummus Lettuce Wraps.

overcoming-obstacles:

No-Bake Energy Bites Recipe

Ingredients:

• 1 cup oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips (can be substituted with dired fruit/nuts)
• 1/2 cup peanut butter (or almond butter, etc.)
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

(via fit-healthy-wonderful)

claireruns:

rawlivingfoods:

EPIC Raw Deep Dish Lasagna

Click here for the recipe! This is what I made for my family today. Sooo goood :)

I love lasagna and have been wanting to make it with zucchini instead of pasta. This looks good. 

(via fit-healthy-wonderful)

findvegan:

A creamy spinach avocado pasta

(via fit-healthy-wonderful)

healthyhallelujah:

Healthy Hallelujah’s Vegan Chickpea Nuggets

This is probably the strangest, yet most delicious healthy concoction I have ever put together. I really wasn’t expecting these babies to be so amazing!

So basically, I am a broke college student, and I don’t want to spend money on dxtra groceries for my last week at school. So, I rummaged through my cupboards, got creative,
and found a few things to throw together. 

What you need:
1 16oz can of chickpeas
1 clove of garlic, chopped
1-2 tsp cumin powder
1 tsp sea salt
1-2 tsp olive oil 
Panko Italian breadcrumbs (if vegan, make your own in a food process by processing dry bread with Italian seasonings) 

What you do:
1) Preheat oven to 400 degrees. Combine chickpeas, chopped garlic, cumin powder, and sea salt in a food processor. The final consistency shouldn’t be chunky, but thick. You don’t want to thin the “dough” out to hummus consistency.  
2) Roll chickpea “dough” into little bite size balls and cover lightly with olive oil. 
3) Flatten out the balls so that they are about half an inch thick, then pat both sides lightly onto the breadcrumbs.
4) Spray a cookie sheet with cooking spray or coat with the remainder of the olive oil. Place nuggets on the cookie sheet.
5) Bake in the oven for 10 minutes, flip, and bake for another 10 minutes. 

PERFECT CONSISTENCY, I tell you! PERFECT. I can’t believe I came up with this (and no, they are not just falafel.. they are nuggets, hehe). Enjoy!

keep-calm-get-skinny:

f0o0od:

Chunky Citrus Guacamole

ive been looking for a guacamole recipe.. i’d trry this one i suppose

This looks delicious. 

(via georgie-ray-deactivated20120923)

healthiie:

beautifulpicturesofhealthyfood:

lowcalorierecipes:

Baked Zucchini Fries
 Ingredients:

• 3 medium zucchini, sliced into sticks (94)
• 1 large egg white (16)
• 1/3 cup seasoned whole wheat bread crumbs (110)
• 2 tbs. grated Pecorino Romano cheese (50)
• cooking spray (5)
• 1/4 tsp. garlic powder (2)
• salt (0)
• fresh pepper (1)

 Method: Preheat the oven to 425 F. In a small bowl, beat the egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs, garlic powder and cheese; shake well. Spray a cookie sheet with cooking spray and set aside. Dip the zucchini sticks into the egg and then place into the bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake for 20 - 25 minutes, or until golden brown. Serve with some sauce of choice (optional) for dipping. 
Makes 3 servings, each with: 93 calories, 2.6g total fat, 13.5g carbohydrates, 6.3g protein and 56% (of recommended daily value) of vitamin C

omg

(via healthyhallelujah)