CLEAN EATING: Recipes by category

forhealth-sosayweall:

fit-to-be-thin:

healthyisfabulous:

NEW OBSESSION.

I feel like this is what my face looked like as soon as I saw this.

(via sodreamweall-deactivated2013040)

Source: thegraciouspantry.com

makemesweatx: Blender-Free Strawberry Banana Sorbet 1 medium Banana 4 medium Strawberries While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy. Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)
Pop-upView Separately

makemesweatx:

Blender-Free Strawberry Banana Sorbet

  • 1 medium Banana
  • 4 medium Strawberries

While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.

Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)

(via fun-and-fitness)

Source: kathryncamillefitness

Spicy Chickpea Soup •1 tablespoon olive oil •1/2 cup onion, chopped (half a large onion) •6 garlic cloves, finely minced •1 teaspoon ground cinnamon •1 teaspoon ground cumin •1/2 teaspoon cayenne pepper •1 teaspoon paprika •4 cups (1 quart) low-sodium vegetable broth •1 15-ounce can diced tomatoes (liquid and all) •3 cans chickpeas (drained and rinsed) – you can save a few for garnish •1 teaspoon sugar •1/4 teaspoon salt •1/4 freshly ground black pepper •5 oz. frozen chopped spinach Method Start by heating a large stock pot with olive oil until hot. Add the onion and garlic and cook until translucent, about 5-8 minutes. Next add the spices and stir. Then add the tomatoes, chickpeas, broth and sugar. You want the chickpeas to be submerged. If they aren’t, you can add a little water to completely submerge them. Season with salt and pepper and stir well. Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, take a potato masher and mash the chickpeas in the pot until you get a thick consistency. Add the frozen spinach and continue cooking until the spinach is heated through and broken apart into the soup.As an optional garnish, take a few of the reserved chickpeas and dry roast in a pan until crispy. Ladle soup into bowls, top with a few roasted chickpeas and a drizzle of olive oil.
Pop-upView Separately


Spicy Chickpea Soup

•1 tablespoon olive oil
•1/2 cup onion, chopped (half a large onion)
•6 garlic cloves, finely minced
•1 teaspoon ground cinnamon
•1 teaspoon ground cumin
•1/2 teaspoon cayenne pepper
•1 teaspoon paprika
•4 cups (1 quart) low-sodium vegetable broth
•1 15-ounce can diced tomatoes (liquid and all)
•3 cans chickpeas (drained and rinsed) – you can save a few for garnish
•1 teaspoon sugar
•1/4 teaspoon salt
•1/4 freshly ground black pepper
•5 oz. frozen chopped spinach

Method

Start by heating a large stock pot with olive oil until hot. Add the onion and garlic and cook until translucent, about 5-8 minutes. Next add the spices and stir. Then add the tomatoes, chickpeas, broth and sugar. You want the chickpeas to be submerged. If they aren’t, you can add a little water to completely submerge them. Season with salt and pepper and stir well. Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, take a potato masher and mash the chickpeas in the pot until you get a thick consistency. Add the frozen spinach and continue cooking until the spinach is heated through and broken apart into the soup.

As an optional garnish, take a few of the reserved chickpeas and dry roast in a pan until crispy. Ladle soup into bowls, top with a few roasted chickpeas and a drizzle of olive oil.

(via healthdiary2013)

Source: notaleaf.com

leanmeanworkoutmachine:

1/ Sweet Potato Pancakes/Waffles

Ingredients

  • 150 grams Sweet Potato, mashed
  • 1 scoop Whey Protein (I like to use either vanilla, chocolate or cookies n’ cream)
  • 3 Egg Whites
  • 1/4 cup chopped Walnuts (optional)
  • 1/2 tsp Baking Soda
  • 1/2 tsp Nutmeg
  • 1 tbsp Cinnamon

Directions

  1. In a large bowl, mix all ingredients until smooth.
  2. Cook batches in pre-sprayed skillet/waffle maker on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.
  3. Serve with cinnamon and sugar free syrup.

Nutrition Facts

  • Calories 309
  • Total Fat 1g
  • Total Carb  35g
  • Protein 40g

2/ Bacon ‘n Cheese Sweet Potato

Ingredients

  • 1 medium baked Sweet Potato
  • 1/2 cup Cottage Cheese
  • 2 tbsp Low-Fat Mozzarella Cheese, shredded
  • 2 slices Turkey Bacon (cut into small pieces)
  • 1 tbsp crushed Red Pepper
  • chopped Broccoli, to garnish

Directions

  1. Top sweet potato with cottage cheese, mozzarella cheese, chopped broccoli, turkey bacon and crushed red pepper.
  2. Microwave for 1.5-2 minutes, or until cheese is melted.

Nutrition Facts

  • Calories 296
  • Total Fat4g
  • Total Carb40g
  • Protein25g

3/ Sweet and Spicy Sweet Potato Soup

Ingredients

  • 2 medium Carrots, peeled
  • 2 stalks Celery
  • 1 large Onion, peeled and halved
  • 3 tbsp Enchilada Sauce
  • 2 cloves Garlic, chopped
  • Salt and Black Pepper
  • 1 Bay Leaf
  • 5 cups Chicken Stock
  • 1 large baked Sweet Potato, cubed
  • Fat free Greek Yogurt for garnish

Directions

  1. Heat a soup pot over medium-high heat and spray with Olive Oil Pam.
  2. Add carrots, celery and onion and cook for 5 minutes.
  3. Add the garlic, chipotle, and enchilada sauce and stir to combine.
  4. Stir in salt, pepper and a bay leaf and cook for 1 minute.
  5. Add stock, cover and raise heat to high. Bring the stoup to a boil, remove cover, and simmer for 10 minutes.
  6. Add chicken and sweet potato and simmer 5 minutes or until sweet potatoes are tender and chicken is cooked through.
  7. Garnish with dollop of Greek yogurt.

Nutrition Facts

Amount per serving

  • Calories 207
  • Total Fat3g
  • Total Carb15g
  • Protein30g

4/ Sweet Potato Fries/Chips

Ingredients

  • 16 oz Sweet Potatoes
  • Choice of seasonings

Directions

  1. Preheat oven to 425.
  2. Cut up sweet potatoes (fries, wedges, whatever you prefer).
  3. Season and spray pan and sweet potatoes with Olive Oil Pam.
  4. Bake for 15-20 minutes or until golden brown.

Nutrition Facts

  • Calories 109
  • Total Fat1g
  • Total Carb23g
  • Protein2g

5/ Sweet Potato Stir Fry

Ingredients

  • 4 oz Pork Chop
  • 4 oz Japanese sweet potato, sliced lengthwise ¾-inch thick
  • 1 cup cut Cabbage (I like purple, for the color)
  • 1/2 cup Cauliflower (again, purple)
  • 1/2 cup Broccoli
  • Salt and Pepper, to taste

Directions

  1. Place sweet potatoes in oven at 425 for 15 minutes.
  2. Meanwhile, cook pork chop on medium heat until done.
  3. Add cabbage, broccoli and cauliflower to skillet and cook until cabbage is wilted. Mix with pork, sweet potato and eggplant and season with salt and pepper.

Nutrition Facts

  • Calories 296
  • Total Fat4g
  • Total Carb30g
  • Protein35g

6/ Sweet Potato Bread

Ingredients

  • 8 oz mashed Sweet Potato, without skin
  • 2 scoops Vanilla Whey
  • 1 cup Oat Bran
  • 2 Egg Whites
  • 2 tbsp Milk
  • 1/4 cup chopped Walnuts (optional)
  • 1/2 cup Splenda
  • 1 tsp Nutmeg
  • 1 tsp Vanilla
  • 1 Tbsp Cinnamon

Directions

  1. Preheat oven to 350°F. Spray 9x5x3-inch loaf pan with olive oil Pam.
  2. Mix whey and oat bran into medium bowl.
  3. Beat splenda, eggs and vanilla to blend in large bowl. Mix in sweet potato. Add dry ingredients and walnuts and stir well.
  4. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 30 minutes.
  5. Cool bread in pan on rack 15 minutes.

Nutrition Facts

  • Calories 89
  • Total Fat 1g
  • Total Carb 14g
  • Protein 8g

(via curvecreation)

Source:

future-superwoman: kaylagonepaleo: Delicious Raw Fruit Juice Drinks Strawberry, apple and pear juice 1 cup strawberries, hulls removed 1 Granny Smith apple 3 small ripe pears, stalks removed 1 head of favorite lettuce, vary each time  Process strawberries, apple and pears through juicer and serve.  Peach, grapefruit and apple juice 2 large peaches, halved and seeds removed 2 grapefruits, peeled 1 small apple 1 head of favorite lettuce, vary each timeProcess the peaches, grapefruit and apple through juicer and serve.   Apple, carrot and celery juice Alter the amounts of either the carrots or apple to make the juice sweeter or savory to suit your taste buds: 4 small Granny Smith apples 3 medium sized carrots 4 sticks celery 1 head of favorite lettuce, vary each time  Process the apples, carrots and celery through juicer, mix well and serve.  Tomato, cucumber, parsley and carrot juice 3 medium tomatoes 1 large cucumber, peeled, if desired 1 large bunch of fresh parsley 3 medium carrots 1 head of favorite lettuce, vary each time  Process tomatoes, cucumber, parsley and carrots and serve. (via imgTumble)
View Separately

future-superwoman:

kaylagonepaleo:

Delicious Raw Fruit Juice Drinks

Strawberry, apple and pear juice
1 cup strawberries, hulls removed
1 Granny Smith apple
3 small ripe pears, stalks removed
1 head of favorite lettuce, vary each time
 
Process strawberries, apple and pears through juicer and serve.
 

Peach, grapefruit and apple juice
2 large peaches, halved and seeds removed
2 grapefruits, peeled
1 small apple
1 head of favorite lettuce, vary each time
Process the peaches, grapefruit and apple through juicer and serve.
 

Apple, carrot and celery juice
Alter the amounts of either the carrots or apple to make the juice sweeter or savory to suit your taste buds:
4 small Granny Smith apples
3 medium sized carrots
4 sticks celery
1 head of favorite lettuce, vary each time
 
Process the apples, carrots and celery through juicer, mix well and serve.
 

Tomato, cucumber, parsley and carrot juice
3 medium tomatoes
1 large cucumber, peeled, if desired
1 large bunch of fresh parsley
3 medium carrots
1 head of favorite lettuce, vary each time
 
Process tomatoes, cucumber, parsley and carrots and serve.

(via imgTumble)

(via future-superwoman-deactivated20)

Source: gotomynewblogplease

future-superwoman: justwanttobehealthyandfit: Clean Eating’s Banana &amp; Peanut Butter Flaxseed Cookies INGREDIENTS: 2 cups whole-wheat pastry flour (I used 1 1/4 cup and added 1 scoop protein powder) 2 tbsp ground flaxseed 1 tsp baking soda 1/2 tsp sea salt 1 medium banana, mashed 3/4 cup pure maple syrup 1 cup unsalted natural peanut butter 2 tsp pure vanilla 1/4 cup mini dark chocolate chips, optional INSTRUCTIONS: Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside. In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined. Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack. Nutrients per cookie: Calories: 115, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 6 g, Protein: 3 g (about 4 g if you add protein powder), Sodium: 80 mg, Cholesterol: 0 mg *I promise you, these turn out so freaking good. My family and friends went crazy over these. I’ve tried adding more protein powder, but it just doesn’t work. At all. Haha. So while these may not be high in protein, they are pretty good for you and taste AMAZING. Oh! And I didn’t add chocolate chips. I think they probably taste better without them…unless you’re PMSing or pregnant. (via imgTumble)
View Separately

future-superwoman:

justwanttobehealthyandfit:

Clean Eating’s Banana & Peanut Butter Flaxseed Cookies

INGREDIENTS:

  • 2 cups whole-wheat pastry flour (I used 1 1/4 cup and added 1 scoop protein powder)
  • 2 tbsp ground flaxseed
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 medium banana, mashed
  • 3/4 cup pure maple syrup
  • 1 cup unsalted natural peanut butter
  • 2 tsp pure vanilla
  • 1/4 cup mini dark chocolate chips, optional

INSTRUCTIONS:

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
  3. In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
  4. Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.
Nutrients per cookie: Calories: 115, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 6 g, Protein: 3 g (about 4 g if you add protein powder), Sodium: 80 mg, Cholesterol: 0 mg
*I promise you, these turn out so freaking good. My family and friends went crazy over these. I’ve tried adding more protein powder, but it just doesn’t work. At all. Haha. So while these may not be high in protein, they are pretty good for you and taste AMAZING. Oh! And I didn’t add chocolate chips. I think they probably taste better without them…unless you’re PMSing or pregnant.
(via imgTumble)

(via future-superwoman-deactivated20)

Source: cleaneatingmag.com

healthy-is-the-way-to-go:

sun-kissed-fitness:

thinnygirl:

tall-and-tiny:

vegetabones:

simplicityobsessed:

How to Make Carrot “Pasta”

1. Get a medium/ large carrot, cut the ends off, and peel off the outer layer. Then, peel long strips off until you reach the center (I personally dislike the inside of a carrot. I don’t know why… I don’t use that part lol)

2. Make the thicker strips thinner by slicing them lengthwise. This step is completely optional, but I like it do it! Now you have your finished “noodles”!

3. Put them into a frying pan with some olive oil (or avocado oil), salt, and pepper. Cook them for a couple minutes, pushing them around on the pan until they are soft

4. Add however much sauce you want to the pan. Stir the carrots and sauce together to warm it up. I used tomato sauce with onions :)

5. Enjoy! This is so good, even if the pictures don’t do it justice.

This looks delicious. Pasta is my all time favorite food but pretty much gave it up because how many calories it can rack up so this looks like a great alternative.

I’m going to attempt to make these later. They look so cool and I love carrots. Just wondering what sauce I could add to them seen as I’m pretty sure my mum doesn’t have a tomato pasta sauce in the cupboard.

Doing this tonight.

Yum!

I’ve made this before, its really good :)

I totally have to make this :)

(via beneathmyrecoveringbones-deacti)

http://goveganmeow.blogspot.com/

This blog is perfect! I’m seriously drooling over every recipe on here, and I’m not even vegan. I would totally make these for my family and not tell them that they’re vegan and see how they react because they don’t look any different from the food they normally eat.