lifeisyourstomiss:

gastrogirl:

5-ingredient, healthy cheesecake in 10 minutes.

You had me at healthy cheesecake

gastrogirl:

naturally flavored, herb-infused waters.

Mmmm.

healthiie:

I just finished up my last giveaway, and I loved doing it. Getting other people excited about health and fitness makes ME really excited! So I’m doing another one :D

This lovely giveaway includes:

• PB2 Powdered Peanut Butter - in regular and chocolate
• Cliff Bar Variety 18 pack
• 16oz Bag of Chia Seeds
• Hamilton Beach Personal Blender
• Jillian Michael’s Vanilla Protein Powder
• Biggest Loser Weightloss Yoga DVD
• Valeo Speed Jump Rope
• WoodWick Vanilla Bean Candle
• Bath & Body Works Lavender Vanilla Pillow Mist
• VS Pink Sweet & Flirty All Over Body Spray

Rules are a bit different this time due to buttheads.

• Must be following me. Click here!
• You may reblog as many times as you like.
• Likes don’t count.
• If you are following on one account, but reblogging on another please reblog with a note saying which account you are following on.
• The account you are reblogging from must be an active blog. If you are only reblogging giveaways or not updating it for weeks at a time, you won’t qualify.
• I will ship anywhere in the world. 
• Winner will be chosen June 23rd with a random generator.
• I will also pick 5 people to receive a promo once a night for a week.

Good Luck!

xox

(Source: mythinspo7)

avocadoqueen:

Cauliflower “Risotto” 
Ingredients: spices, cauliflower, tomato, onion, milk of any type

1. put 1-2 cups of cauliflower and a few tbsp of onion & tomato in food processor
2. put in sauce pan on high heat with 3-6 tbsp of milk (I used almond milk) & spices until soft and rice-like
3.  pair with any food of your liking :) 

beautifulpicturesofhealthyfood:

This shrimp salsa is low-fat, gluten-free and perfect for low-carb diets, but you can switch it up and add black beans to boost the fiber, or roasted corn to add a touch of sweetness, and even avocado to add some healthy fats. RECIPE

Follow for more beautiful pictures of healthy food everyday

Snickerdoodle Blondies. (Vegan, 72 calories a piece!)

-1 can chickpeas (240g drained), 3 tbsp peanut butter, 1 tbsp apple sauce, 1/2 cup brown sugar, 2 tsp vanilla, 2 tsp cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/6 cup oatbran or flour.

• Put everything in to a food processor and blend until combined, producing a thick, fudgey consistency. Pour in to a tinfoil lined 8x8 tin and bake for 30-35 minutes at 175C/350F.
• Allow to cool for at least ten minutes before removing from the pan, as they firm up a little when cooling. They will still be relatively gooey when you take them out of the oven. Cut in to 16, enjoy!

These are surprisingly delicious. It just tastes like fudgey peanut-buttery cinnamon goodness. 6 people have tried them, and no one guessed there was chickpeas in there! :)

[Edit: Don’t reduce the sugar content. I made one with 3/4 cup, one with 1/2 cup, one with 1/4 cup and 1/4 cup was too savoury.]

(Source: seedsnsmiles)

scarletpill:

100 CALORIE MOIST CHOCOLATE CUPCAKES

adapted from Vegan Cupcakes Take Over the World

makes 12

• 1 cup nonfat or low fat milk, dairy or nondairy
• 1 teaspoon apple cider vinegar
• 1 cup all purpose flour –OR- whole wheat pastry flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsweetened apple sauce
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.

In a small bowl, stir together milk and vinegar. Set aside.

In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.

Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.

Once the cupcakes are cool, top them with my favorite light and fluffy whipped frosting, found here: Best Whipped Frosting.

Nutrition for 1 cupcake (unfrosted):

Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g

(Source: derogatori)

runningtothefinish:

Easy 5 Ingredient Chocolate Mug Cake

-1 o.z unsweetend chocolate
-2 tbsp. honey
-1 tbsp. butter (I used Smart Balance)
-1 tbsp. Almond Butter or Peanut Butter (I used PB&Co Dark Chocolate Dreams, for a richer taste!)
-1 egg

Step 1: Melt chocolate, honey, and butter for 30 seconds
Step 2: Add in PB and stir
Step 3: Whisk in egg until smooth
Step 4: Microwave for 1:00-1:20 seconds
Step 5: Enjoy the bananas out of this chocolate dish

(Source: glutenfreefix.com)

Where its just a frozen banana and peanut butter and you blend it?  Well, I just did that and I added some cinnamon… Oh.  My.  God.  Why have I not done this sooner?  Ice cream/sweet craving instantly satisfied and it is honestly like even better than ice cream.  I am going to make sure I always have frozen bananas in stock from now on.