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theslimproject: 36-Calorie Flour-less Peanut Butter Cookies  Ingredients: Makes 24 cookies: 1 cup better n’ peanut butter (800cal)1 cup sugar substitute/stevia (0cal)1 egg (70cal)1 tsp baking soda (0cal)1. Preheat oven to 350 degrees F.  2. Grease a baking sheet with butter (or PAM!) and set aside.  3. Combine peanut butter and sugar in a mixer until smooth.  4. Add egg and baking soda and mix for another 2 minutes.  5. Roll 1 tsp of dough into balls and place onto the sheet. Flatten them. 6. Bake for 10 minutes, until lightly browned. 7. EAT EAT EAT.

theslimproject:

36-Calorie Flour-less Peanut Butter Cookies 

Ingredients: Makes 24 cookies:

1 cup better n’ peanut butter (800cal)
1 cup sugar substitute/stevia (0cal)
1 egg (70cal)
1 tsp baking soda (0cal)

1. Preheat oven to 350 degrees F. 
2. Grease a baking sheet with butter (or PAM!) and set aside. 
3. Combine peanut butter and sugar in a mixer until smooth. 
4. Add egg and baking soda and mix for another 2 minutes. 
5. Roll 1 tsp of dough into balls and place onto the sheet. Flatten them.
6. Bake for 10 minutes, until lightly browned.
7. EAT EAT EAT.

(Source: joythebaker.com, via thehealthproject)

Filed under desserts food recipes healthy diet calories peanut peanut butter cookies

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Zucchini Fritters
Recipe inspired by Martha Stewart Living, August 2011
Photos by A Toast to Taste

Ingredients Needed:
3 small Zucchini, shredded and squeezed {to get the water out}
2 large eggs, slightly beaten
1/2 cup breadcrumbs
1/4-1/3 cup pecorino romano cheese, grated
Kosher Salt and Pepper to taste

In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and cheese.  Stir together until well combined.  Season with salt and pepper.  Once mixture is combined, form into patties about 1/2” thick.  Fry over medium high heat in a large skillet filled with enough olive oil to completely coat the bottom (about 1/4”).  Remove fritters to a cookie rack with a paper towel underneath so they can drain.  Sprinkle with a dash more of kosher salt.  Serve and Enjoy!

Filed under zucchini fritters patties recipe recipes healthy veggies snack weightloss diet calories food yummy

Notes

Classic Peanut Butter Cookies These are as simple as it gets, as far as peanut butter cookies go. Butter, flour, sugar, peanut butter, and the other usual cookie stuff (and by that I mean baking powder, etc, etc). They’re chewy and soft and everything a peanut butter cookie should be. Cream together the sugars and butter until creamy (about a minute). Add in the egg and peanut butter and beat thoroughly. Add the dry ingredients on top of the blended wet ingredients, then stir together until fully incorporated.  Use a large tablespoon to scoop out walnut-sized balls of cookie dough, place on a parchment lined cookie sheet, and bake at 375 for 8-10 minutes.  I read somewhere that you can make chewier cookies if you bake these at 300 for 15 minutes.  1/2 c sugar 1/2 c brown sugar (packed) 1/2 c softened butter 1/2 c peanut butter 1 egg 1 1/4 c flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt from: www.two-tarts.com

Classic Peanut Butter Cookies


These are as simple as it gets, as far as peanut butter cookies go. Butter, flour, sugar, peanut butter, and the other usual cookie stuff (and by that I mean baking powder, etc, etc). They’re chewy and soft and everything a peanut butter cookie should be.

Cream together the sugars and butter until creamy (about a minute). Add in the egg and peanut butter and beat thoroughly. Add the dry ingredients on top of the blended wet ingredients, then stir together until fully incorporated.  Use a large tablespoon to scoop out walnut-sized balls of cookie dough, place on a parchment lined cookie sheet, and bake at 375 for 8-10 minutes.  I read somewhere that you can make chewier cookies if you bake these at 300 for 15 minutes. 

  • 1/2 c sugar
  • 1/2 c brown sugar (packed)
  • 1/2 c softened butter
  • 1/2 c peanut butter
  • 1 egg
  • 1 1/4 c flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

from: www.two-tarts.com

Filed under peanut peanut butter cookies recipes traditional simple food yummy yum delicious soft moist

6 notes

fresh pear and dried figs instant bran bake A very different take on the super classic that is a bran muffin, only this one is truly healthy, and sinfully decadent.  seeing how I’d been craving a bran muffin for a couple of weeks, if not months now, eating this warm and unbelievably moist bran concoction was just like heaven to me. Plus, the addition of dried figs and fresh pears really added a lot of good goodie goodness to this bake. like them wayyyyy too much. Their taste is so delicate and subtle, and they have a cracking yet almost creamy texture. They are sort of sweet, but really, they’re not. Hard to describe, but surprinsingly interesting, that’s what they are! INGREDIENTS(serves 1) Wet ½ cup unsweetened apple sauce ½ fresh pear, diced 1 dried fig, chopped 2 egg whites 2 tbsp unsweetened soy milk 1 tsp blackstrap molasses Dry ¼ cup unprocessed bran 1 tbsp whole wheat pastry flour 1 tbsp raw buckwheat groats 1 tbsp black chia seeds ¼ tsp baking powder pinch of salt Toppings Cheese custard ¼ cup low fat cottage cheese 2 tbsp unsweetened apple sauce Pinch cinnamon Other goodies ¼ pear, diced 1 dried fig, chopped 1 tbsp pistachios, chopped 1 tbsp liquid honey INSTRUCTIONS In a medium mixing bowl, mix applesauce, pear, fig, milk, egg whites and molasses. In a separate bowl, mix dry ingredients until well combined. Add applesauce mixture and mix with a wooden spoon or spatula until well incorporated. Grease a microwave safe bowl, or dessert cup, with a little bit of olive oil. Cover with a paper towel and microwave about 3 – 3½ minutes Meanwhile, in a small magic bullet type food processor, mix cottage cheese, applesauce and cinnamon and process until smooth. Set aside. As soon as cake comes out of the microwave , top it with cheese custard, diced pear and fig, chopped pistachios and liquid honey. Now you can dig right in! from: thehealthyfoodie.net

fresh pear and dried figs instant bran bake

A very different take on the super classic that is a bran muffin, only this one is truly healthy, and sinfully decadent.

 seeing how I’d been craving a bran muffin for a couple of weeks, if not months now, eating this warm and unbelievably moist bran concoction was just like heaven to me. Plus, the addition of dried figs and fresh pears really added a lot of good goodie goodness to this bake. like them wayyyyy too much. Their taste is so delicate and subtle, and they have a cracking yet almost creamy texture. They are sort of sweet, but really, they’re not. Hard to describe, but surprinsingly interesting, that’s what they are!

INGREDIENTS
(serves 1)

Wet

  • ½ cup unsweetened apple sauce
  • ½ fresh pear, diced
  • 1 dried fig, chopped
  • 2 egg whites
  • 2 tbsp unsweetened soy milk
  • 1 tsp blackstrap molasses

Dry

  • ¼ cup unprocessed bran
  • 1 tbsp whole wheat pastry flour
  • 1 tbsp raw buckwheat groats
  • 1 tbsp black chia seeds
  • ¼ tsp baking powder
  • pinch of salt

Toppings

Cheese custard

  • ¼ cup low fat cottage cheese
  • 2 tbsp unsweetened apple sauce
  • Pinch cinnamon

Other goodies

  • ¼ pear, diced
  • 1 dried fig, chopped
  • 1 tbsp pistachios, chopped
  • 1 tbsp liquid honey

INSTRUCTIONS

  1. In a medium mixing bowl, mix applesauce, pear, fig, milk, egg whites and molasses.
  2. In a separate bowl, mix dry ingredients until well combined. Add applesauce mixture and mix with a wooden spoon or spatula until well incorporated.
  3. Grease a microwave safe bowl, or dessert cup, with a little bit of olive oil.
  4. Cover with a paper towel and microwave about 3 – 3½ minutes
  5. Meanwhile, in a small magic bullet type food processor, mix cottage cheese, applesauce and cinnamon and process until smooth. Set aside.
  6. As soon as cake comes out of the microwave , top it with cheese custard, diced pear and fig, chopped pistachios and liquid honey.
  7. Now you can dig right in!

from: thehealthyfoodie.net

Filed under bran muffins pear figs creamy sweet moist food recipes recipe healthy diet

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Garlicky Roasted Chickpeas with Feta and Mint Garlicky roasted chickpeas with feta and mint - the perfect quick, healthy, vegetarian side 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained 1 tablespoon olive oil 3 cloves garlic, finely minced ¼ teaspoon red pepper flakes Salt Freshly ground pepper ¾ cup crumbled Feta ½ cup chopped fresh mint Lemon wedges from: www.katherinemartinelli.com

Garlicky Roasted Chickpeas with Feta and Mint

    Garlicky roasted chickpeas with feta and mint - the perfect quick, healthy, vegetarian side
  • 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely minced
  • ¼ teaspoon red pepper flakes
  • Salt
  • Freshly ground pepper
  • ¾ cup crumbled Feta
  • ½ cup chopped fresh mint
  • Lemon wedges

from: www.katherinemartinelli.com

Filed under chickpeas roasted feta salad recipe rec recipes healthy diet weightloss calories food

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When you are studying on campus/college and need a quick healthy snack, you could choose from fruit, veggies, or nuts. If you don’t need any more sugar and almonds will throw you over your caloric budget, opt for a satisfying, complex carb, fiber filled, and protein packed Veggie Parfait! Beautiful as it is healthy =) You can quickly whip one up at the salad bar and be on your way back to studying. It will keep you filled and focused!  Veggie Parfait:  Chickpeas, cucumbers, kidney beans, corn, carrots, tofu, tomatoes, balsamic vinegar WHY haven’t I thought of this before?!


When you are studying on campus/college and need a quick healthy snack, you could choose from fruit, veggies, or nuts. If you don’t need any more sugar and almonds will throw you over your caloric budget, opt for a satisfying, complex carb, fiber filled, and protein packed Veggie Parfait! Beautiful as it is healthy =) You can quickly whip one up at the salad bar and be on your way back to studying. It will keep you filled and focused! 

Veggie Parfait: 

Chickpeas, cucumbers, kidney beans, corn, carrots, tofu, tomatoes, balsamic vinegar

WHY haven’t I thought of this before?!

(Source: surfnrunnr, via thin-is-beautiful)

Filed under diet food veggies vegetables ideas healthy

16 notes

Cauliflower & Cannellini Bean "Risotto" 170 Calories per 1 cup serving



Okay, this meal was seriously delicious. I was inspired by this post earlier today and decided to make some sort of variation. I LOVE using ‘riced’ cauliflower because its low calorie and super filling - plus I just love cauliflower! I also love cannellini beans, so it was meant to be :)

Ingredients:

(Source: jenxya)

Filed under vegetarian healthy healthy recipes healthy cooking healthy food food low cal low calorie cauliflower white beans chicken recipes recipe fitspo food porn

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Peanut Butter Berry sandwich Ingredients 2 sliced of 100% whole wheat bread 1 tablespoon natural or no salt added peanut butter 1 tablespoon softened fat-free cream cheese 2 medium strawberries, hulled and sliced 1 teaspoon of honey Directions spread the peanut butter on one slice of bread, cream cheese on the other. Drizzle with honey and topped with slices of strawberry on either side. Cut in sandwich in quarters or halves. Nutrition Information: 417 calories, 13g of fat, 808mg sodium, 5.5g fiber, 26g protein. The sandwich is designed to keep you full for long periods of time. most of the fat comes from the peanut butter but this has a lot of monounsaturated fat, which can lower LDL (bad) Cholesterol, even raise HDL (good) Cholesterol. Instead of Jelly the recipe calls for sliced strawberries to cut sugar but it’s mixed with cream cheese to keep a sweet and creamy flavor. You can use any other type of berry on hand, but some fruits don’t taste well with the peanut butter cream cheese mixture. For lower fat and calories use light bread with less than 100 calories (Nature’s Own Double Fiber Wheat has 50 calories and 5g of fibera slice), and use better’n Peanut Butter with 50 calories per tablespoon or try no peanut butter at all. Plus the sandwich is kid friendly too, perfect sandwich for the first day of school.


Peanut Butter Berry sandwich

Ingredients

  • 2 sliced of 100% whole wheat bread
  • 1 tablespoon natural or no salt added peanut butter
  • 1 tablespoon softened fat-free cream cheese
  • 2 medium strawberries, hulled and sliced
  • 1 teaspoon of honey

Directions

spread the peanut butter on one slice of bread, cream cheese on the other. Drizzle with honey and topped with slices of strawberry on either side. Cut in sandwich in quarters or halves.

Nutrition Information: 417 calories, 13g of fat, 808mg sodium, 5.5g fiber, 26g protein.

The sandwich is designed to keep you full for long periods of time. most of the fat comes from the peanut butter but this has a lot of monounsaturated fat, which can lower LDL (bad) Cholesterol, even raise HDL (good) Cholesterol. Instead of Jelly the recipe calls for sliced strawberries to cut sugar but it’s mixed with cream cheese to keep a sweet and creamy flavor. You can use any other type of berry on hand, but some fruits don’t taste well with the peanut butter cream cheese mixture. For lower fat and calories use light bread with less than 100 calories (Nature’s Own Double Fiber Wheat has 50 calories and 5g of fibera slice), and use better’n Peanut Butter with 50 calories per tablespoon or try no peanut butter at all. Plus the sandwich is kid friendly too, perfect sandwich for the first day of school.

(Source: epicurious.com, via justeatyourveggies)

Filed under sandwich health healthy healthy recipes recipes food peanut butter lunch recipes nutrition kid-friendly recipes

33 notes

National Apple Dumpling Day! Not only that but it’s national cheeseburger day tomorrow and just a heads up I’ve been looking for a killer burger, but since this is a health blog it’s of course gonna be healthy. Anyway… Back to national Apple Dumpling Day! this here is a recipe for just that and I have a feeling this might be your first apple dumpling but that’s okay cause it’s mine too. Good luck with the process of getting them delicious and beware of my newest obsession on this blog, National food holidays, where I’ll look for a healthy recipe based on the national holiday like this one here. Apple Dumplings Ingredients 1 can 20oz apple pie filling 1/2 teaspoon cinnamon 2 cans reduced-fat refrigerated crescent roll dough 1/2 teaspoon sugar Directions Preheat oven to 375 degrees. In a cup, mix the cinnamon and sugar. Unroll the dough on a foil-lined baking sheet. Separate into 8 rectangles of dough, pressing the remaining perforations to seal them. Use your fingers to press out the rectangles so they’re a little bigger. Spread about 1/3 cup of the filling on one short side of each rectangle, leaving a 1/2” border. Fold the dough over the filling and cut a slit in the top. Press a fork around the edges to seal them. Scatter the cinnamon-sugar over the top. Bake for about 15 minutes, or until golden. Remove from the oven and cool for 10 minutes before serving. Nutritional Information (makes 8 dumplings): 275 calories, 9g fat, 0mg cholesterol, 500mg sodium, 43g carbs, 1g fiber, 16g sugars, 4g protein Note: you maythink 275 is bad but usually they can come in around 700, sooo… You’re Welcome, they’re delicious too.


National Apple Dumpling Day!

Not only that but it’s national cheeseburger day tomorrow and just a heads up I’ve been looking for a killer burger, but since this is a health blog it’s of course gonna be healthy. Anyway… Back to national Apple Dumpling Day! this here is a recipe for just that and I have a feeling this might be your first apple dumpling but that’s okay cause it’s mine too. Good luck with the process of getting them delicious and beware of my newest obsession on this blog, National food holidays, where I’ll look for a healthy recipe based on the national holiday like this one here.

Apple Dumplings

Ingredients

  • 1 can 20oz apple pie filling
  • 1/2 teaspoon cinnamon
  • 2 cans reduced-fat refrigerated crescent roll dough
  • 1/2 teaspoon sugar

Directions

  1. Preheat oven to 375 degrees.
  2. In a cup, mix the cinnamon and sugar. Unroll the dough on a foil-lined baking sheet. Separate into 8 rectangles of dough, pressing the remaining perforations to seal them. Use your fingers to press out the rectangles so they’re a little bigger. Spread about 1/3 cup of the filling on one short side of each rectangle, leaving a 1/2” border. Fold the dough over the filling and cut a slit in the top. Press a fork around the edges to seal them. Scatter the cinnamon-sugar over the top.
  3. Bake for about 15 minutes, or until golden. Remove from the oven and cool for 10 minutes before serving.

Nutritional Information (makes 8 dumplings): 275 calories, 9g fat, 0mg cholesterol, 500mg sodium, 43g carbs, 1g fiber, 16g sugars, 4g protein

Note: you maythink 275 is bad but usually they can come in around 700, sooo… You’re Welcome, they’re delicious too.

(Source: recipes.rodale.com, via justeatyourveggies)

Filed under desserts national apple dumpling day apple dumplings healthy desserts healthy recipes recipes food apple apples fruit Holiday

45 notes

Chocolate Cake Batter Breakfast! This breakfast is simply heavenly! It tastes like cake batter, but it is healthy! It is great for those days you don’t feel like getting out of bed and going to school. One spoon of this and you’ll immediatly feel more energetic! Makes 1 portion. Ingredients: 1 dl(40g) oatmeal 2 dl skim milk Water 1 banana 2-3 teaspoons cocoa powder Directions: Cook oatmeal porridge. Leave it to cool. Mash the banana and heat it in the microwave for 30 seconds on highest heat. Mix oatmeal porridge and banana together. Add cocoa powder. Enjoy! This is seriously delicious! It will definetly brighten up your day. I also add chopped almonds, there are lots of possibilities!


Chocolate Cake Batter Breakfast!

This breakfast is simply heavenly! It tastes like cake batter, but it is healthy! It is great for those days you don’t feel like getting out of bed and going to school. One spoon of this and you’ll immediatly feel more energetic! Makes 1 portion.

Ingredients:

  • 1 dl(40g) oatmeal
  • 2 dl skim milk
  • Water
  • 1 banana
  • 2-3 teaspoons cocoa powder

Directions:

  • Cook oatmeal porridge. Leave it to cool.
  • Mash the banana and heat it in the microwave for 30 seconds on highest heat.
  • Mix oatmeal porridge and banana together.
  • Add cocoa powder.

Enjoy! This is seriously delicious! It will definetly brighten up your day. I also add chopped almonds, there are lots of possibilities!

(via curiousgazelle-deactivated20121)

Filed under Breakfast healthy breakfast food healthy food delicious food delicious cake batter batter cake chocolate oatmeal oatmeal porridge healthy chocolate chocolate oatmeal banana recipe healthy recipe