muffintop-less: Clean Eating Mocha Coconut Frappuccino®(Makes 2 servings) by The Gracious Pantry! Ingredients 1 cup strongly-brewed coffee, chilled 2 tsp. unsweetened cocoa powder 1/2 cup light coconut milk 3 tbsp. honey 3 cups ice cubes (or enough to make it the icy consistency you enjoy most) Directions Step 1 – Place all ingredients in a blender and blend until you have an icy slush.

muffintop-less:

Clean Eating Mocha Coconut Frappuccino®
(Makes 2 servings) by The Gracious Pantry!

Ingredients

  • 1 cup strongly-brewed coffee, chilled
  • 2 tsp. unsweetened cocoa powder
  • 1/2 cup light coconut milk
  • 3 tbsp. honey
  • 3 cups ice cubes (or enough to make it the icy consistency you enjoy most)

Directions

Step 1 – Place all ingredients in a blender and blend until you have an icy slush.

(via fit-state-of-mind)
the-fitspirational-blonde: Great way to avoid drinking sodas while you’re out- Bring healthy drinks with you! Home made lemonade is a fabulously refreshing alternative to soda. If you make it yourself, then you know exactly what’s in it and can also avoid a LOT of unnecessary ingredients that would go into store bought drinks! Health benefits of Lemons: Magic properties of lemon :A large lemon contains about 45 mg of Vitamin C, about 75% of the daily requirement! We need Vitamin C to fend off colds and heal cuts and wounds. They are a natural aid for digestion and weight loss,  and  are  a natural internal body cleanser. They have powerful antioxidant and anti-cancer healing properties. This is how I make my lemonade :) *Note- NO SUGAR ADDED!* 1 cup fresh-squeezed lemon juice (about 6 lemons) 1 cup hot water 7 cups cold water 1 cup raw honey Stir honey into the hot water over low heat until fully blended. Let cool and add lemon juice and cold water into a 2-quart pitcher. Stir or shake vigorously. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill. Try it out! And why not put them in cute little to-go packages like this to make them THAT much more fun to drink! I bet you ANYTHING this will be 10X’s funner to drink than a coke, and everyone around you will want a taste :) Xox Brittany THE-FITSPIRATIONAL-BLONDE

the-fitspirational-blonde:

Great way to avoid drinking sodas while you’re out- Bring healthy drinks with you!

Home made lemonade is a fabulously refreshing alternative to soda. If you make it yourself, then you know exactly what’s in it and can also avoid a LOT of unnecessary ingredients that would go into store bought drinks!

Health benefits of Lemons: Magic properties of lemon :A large lemon contains about 45 mg of Vitamin C, about 75% of the daily requirement! We need Vitamin C to fend off colds and heal cuts and wounds. They are a natural aid for digestion and weight loss,  and  are  a natural internal body cleanser. They have powerful antioxidant and anti-cancer healing properties.

This is how I make my lemonade :)

*Note- NO SUGAR ADDED!*

  • 1 cup fresh-squeezed lemon juice (about 6 lemons)
  • 1 cup hot water
  • 7 cups cold water
  • 1 cup raw honey

Stir honey into the hot water over low heat until fully blended.

Let cool and add lemon juice and cold water into a 2-quart pitcher. Stir or shake vigorously.

Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill.

Try it out!

And why not put them in cute little to-go packages like this to make them THAT much more fun to drink! I bet you ANYTHING this will be 10X’s funner to drink than a coke, and everyone around you will want a taste :)

Xox Brittany

(via fit-state-of-mind)
notanotherhealthyfoodblog: Healthy Nutella click photo for recipe

notanotherhealthyfoodblog:

Healthy Nutella

click photo for recipe

(via fit-state-of-mind)

fight-for-it-until-you-get-it: RECIPE:Minutes to Prepare: 10 Minutes to Cook: 25 Number of Servings: 16 Ingredients Olive Oil Spray for pan2/3 cup mild honey (preferably organic)1/3 cup natural, unsweetened cocoa powder1/2 cup white, whole wheat flour1/4 tsp aluminum free baking powder1/4 tsp baking soda1/2 cup unsweetened applesauce2 TBSP olive oil1 large egg, at room temp3/4 tsp pure vanilla extract Directions Makes 16 (2”) browniesPreheat oven to 350. Spray 8 inch square pan with olive oil. Set aside.Place the honey in a large glass measuring cup, Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.In a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)Number of Servings: 16I Just made these, they are amazing and you honestly can’t tell the difference. YUMYUM! Thats how mine turned out on the right :D:D

fight-for-it-until-you-get-it:

RECIPE:
Minutes to Prepare: 10

Minutes to Cook: 25
Number of Servings: 16

Ingredients

Olive Oil Spray for pan
2/3 cup mild honey (preferably organic)
1/3 cup natural, unsweetened cocoa powder
1/2 cup white, whole wheat flour
1/4 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
2 TBSP olive oil
1 large egg, at room temp
3/4 tsp pure vanilla extract



Directions

Makes 16 (2”) brownies

Preheat oven to 350. Spray 8 inch square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup, Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

In a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)

Number of Servings: 16

I Just made these, they are amazing and you honestly can’t tell the difference. YUMYUM! Thats how mine turned out on the right :D:D

(via peace-love-weightloss)

healthyisclassy: Peanut Butter Cup Protein Fro Yo! [2 Servings (about 1 cup each) 126 Calories per Serving] 1 cup Low fat milk or milk substitute of choice 1/2 cup Low fat cottage cheese 1/2 cup Plain low fat Greek yogurt 2 tbs Cocoa powder 2 tbs Peanut flour or 2 tbs peanut butter 5-7 pkts Stevia or sweetener of choice to taste Pinch Salt Optional: 1-2 tbs chocolate sugar free instant pudding mix 1 tsp mini chocolate chips, 1 tsp peanut butter chips for topping! Combine all of the ingredients in a blender (or food processor), and blend until smooth. Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a  ‘frozen yogurt’ texture. Scoop ice cream into individual dishes and add the chips if desired. Serve immediately and enjoy!

healthyisclassy:

Peanut Butter Cup Protein Fro Yo! [2 Servings (about 1 cup each) 126 Calories per Serving]

  • 1 cup Low fat milk or milk substitute of choice
  • 1/2 cup Low fat cottage cheese
  • 1/2 cup Plain low fat Greek yogurt
  • 2 tbs Cocoa powder
  • 2 tbs Peanut flour or 2 tbs peanut butter
  • 5-7 pkts Stevia or sweetener of choice to taste
  • Pinch Salt
  • Optional: 1-2 tbs chocolate sugar free instant pudding mix
  • 1 tsp mini chocolate chips, 1 tsp peanut butter chips for topping!

Combine all of the ingredients in a blender (or food processor), and blend until smooth.

Pour mixture into ice cream maker. Let the ice cream churn for about 20-25minutes, or until it becomes a  ‘frozen yogurt’ texture. Scoop ice cream into individual dishes and add the chips if desired.

Serve immediately and enjoy!

(via fit-state-of-mind)

diy-htm: How To: Bake a Brownie Inside an Eggshell! I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days.  My basic technique is similar to hers.  However, I used a different cake recipe.  I went for a lemon and sour cream cake - light.Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake.  The rest are just used for the shells.  I’m going to post a fantastic French toast recipe soon that used up six of the eggs.) 1/2 C flour 1/4 tsp baking powder 1/8 tsp baking soda a pinch of salt 1/2 C sugar 1/4 C unsalted butter, room temperature 1/2 tsp lemon extract 1/4 C sour cream To prepare the eggs: Carefully poke a small hole in the top of each egg.  I found that the easiest way to do this was to use the tip of a corkscrew bottle opener. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit.  The holes need to be large enough to fit the tip of a piping bag inside.  You can always make the hole larger when you are ready to pipe so err on the smaller side during this step. Turn the egg upside-down and dump out the contents.  Keep the contents of one egg separate to use in the cake recipe.  If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs).  You may wonder why there is a thermometer in the photo.  I used the tip of the thermometer to help get all of the egg out of the shell. Rinse the insides of the eggs out thoroughly over the sink.  Then, immerse them in saltwater for thirty minutes.  At first, I couldn’t get them to sink.  I realize that this is probably obvious to most of you, but in case anyone else is science-challenged, I thought I would share Jonathan’s tip that the eggs need to be filled with the saltwater in order to sink.  Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry. Prepare the cake batter (I used my favorite sour cream cupcake recipe with lemon extract instead of vanilla): Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside. In a large bowl, mix one egg and sugar until light and creamy. Add the butter and lemon extract and mix until fully integrated. Mix in the dry ingredients until just combined. Add the sour cream and mix until smooth. Place the prepared egg shells into a cupcake tin.  Use aluminum foil to help them stand upright. Load the batter into a piping bag fitted with a large round tip.  Make sure that the tip can fit all of the way inside of the egg hole.  If it can’t, expand the hole a little bit at a time until it fits.  Fill your eggs about 3/4 full with batter.  This is the tricky part.  If you underfill the eggs, you won’t have a complete cake egg inside when you crack them after baking.  If you overfill the eggs, cake will overflow out of the egg during baking.  It looks ugly right after baking, but just remove the excess cake and clean the shell with a damp towel. I found that it was best to let the cake overflow out of the top of the egg and then simply pick it off (eat it) and clean the shell with a damp towel before serving. Bake the eggs at 350 F for 23 minutes.  Let cool, crack, and eat!

diy-htm:

How To: Bake a Brownie Inside an Eggshell!

I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days.  My basic technique is similar to hers.  However, I used a different cake recipe.  I went for a lemon and sour cream cake - light.
Yield: 10 large egg cupcakes
What you’ll need:

  • 9 large eggs (Only one will get used in the cake.  The rest are just used for the shells.  I’m going to post a fantastic French toast recipe soon that used up six of the eggs.)
  • 1/2 C flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • a pinch of salt
  • 1/2 C sugar
  • 1/4 C unsalted butter, room temperature
  • 1/2 tsp lemon extract
  • 1/4 C sour cream

To prepare the eggs:

Carefully poke a small hole in the top of each egg.  I found that the easiest way to do this was to use the tip of a corkscrew bottle opener.

Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit.  The holes need to be large enough to fit the tip of a piping bag inside.  You can always make the hole larger when you are ready to pipe so err on the smaller side during this step.

Turn the egg upside-down and dump out the contents.  Keep the contents of one egg separate to use in the cake recipe.  If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs).  You may wonder why there is a thermometer in the photo.  I used the tip of the thermometer to help get all of the egg out of the shell.

Rinse the insides of the eggs out thoroughly over the sink.  Then, immerse them in saltwater for thirty minutes.  At first, I couldn’t get them to sink.  I realize that this is probably obvious to most of you, but in case anyone else is science-challenged, I thought I would share Jonathan’s tip that the eggs need to be filled with the saltwater in order to sink. 

Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.

Prepare the cake batter (I used my favorite sour cream cupcake recipe with lemon extract instead of vanilla):

  1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
  2. In a large bowl, mix one egg and sugar until light and creamy.
  3. Add the butter and lemon extract and mix until fully integrated.
  4. Mix in the dry ingredients until just combined.
  5. Add the sour cream and mix until smooth.

Place the prepared egg shells into a cupcake tin.  Use aluminum foil to help them stand upright.

Load the batter into a piping bag fitted with a large round tip.  Make sure that the tip can fit all of the way inside of the egg hole.  If it can’t, expand the hole a little bit at a time until it fits.  Fill your eggs about 3/4 full with batter.  This is the tricky part.  If you underfill the eggs, you won’t have a complete cake egg inside when you crack them after baking.  If you overfill the eggs, cake will overflow out of the egg during baking. 

It looks ugly right after baking, but just remove
the excess cake and clean the shell with a damp towel.


I found that it was best to let the cake overflow out of the top of the egg and then simply pick it off (eat it) and clean the shell with a damp towel before serving.

Bake the eggs at 350 F for 23 minutes. 

Let cool, crack, and eat!

(via appetissante)
l0vey0urselfff: loseweight-behappy: healthy-leah: no-more-skinnyfat: flatabsandthighgaps: imperfectatbest: Healthy Peanut Butter cookies! Only 36 calories per cookie! Ingredients: 1 Cup Peanut butter 1 Cup Sugar 1 TSP baking soda 1 egg Directions: Mix the peanut butter and sugar first then add in the egg and baking soda. Bake for 10 minutes on 350 degrees. They’re delicious! I just did this tonight!!! I was really worried that because it didn’t require butter or flour or anything that they wouldn’t be soft or yummy or anything NO, NO TRUE AT ALL, THESE ARE AMAZING. I suggest waiting 15 minutes or so to cool, but they are SO GOOD. OMG. i want to try making these! i made these with 3/4 cup of sugar instead of 1 cup and they were amazing Might make these tomorrow  omg. pooping my pants right now I’M SO EXCITED PEANUT BUTTER COOKIES ARE MY FAVORITE

l0vey0urselfff:

loseweight-behappy:

healthy-leah:

no-more-skinnyfat:

flatabsandthighgaps:

imperfectatbest:

Healthy Peanut Butter cookies!

Only 36 calories per cookie!

Ingredients:

  • 1 Cup Peanut butter
  • 1 Cup Sugar
  • 1 TSP baking soda
  • 1 egg

Directions:

Mix the peanut butter and sugar first then add in the egg and baking soda. Bake for 10 minutes on 350 degrees. They’re delicious!

I just did this tonight!!!

I was really worried that because it didn’t require butter or flour or anything that they wouldn’t be soft or yummy or anything

NO, NO TRUE AT ALL, THESE ARE AMAZING. I suggest waiting 15 minutes or so to cool, but they are SO GOOD. OMG.

i want to try making these!

i made these with 3/4 cup of sugar instead of 1 cup and they were amazing

Might make these tomorrow 

omg. pooping my pants right now I’M SO EXCITED PEANUT BUTTER COOKIES ARE MY FAVORITE

(Source: )

beautifulpicturesofhealthyfood: Low Fat Peanut Butter Ice Cream, Made in a Blender in 3 Minutes…RECIPE

beautifulpicturesofhealthyfood:

Low Fat Peanut Butter Ice Cream, Made in a Blender in 3 Minutes…RECIPE

(via l0vey0urselfff)

wanderfulyoga: riiaeatsright: Riia’s Vegan “Tuna” SaladAdapted from All Recipes Ingredients: 1 can Organic Chickpeas 2 tbsp Veganaise 2 tsp Mustard (any flavor…Delicatessen, Brown, Dijon, etc) Chopped Green Onions (desired amount) Chopped Celery (desired amount) Pepper (to taste) How to: Drain, rinse, and mash chickpeas. Add all ingredients into a bowl and mix them together. Refridgerate and enjoy! Whether it’s on a sandwhich, veggies, crackers, anything! :) I just made this. I put it on mixed greens and topped with some avocado. Delicious.

wanderfulyoga:

riiaeatsright:

Riia’s Vegan “Tuna” Salad
Adapted from All Recipes

Ingredients:
1 can Organic Chickpeas
2 tbsp Veganaise
2 tsp Mustard (any flavor…Delicatessen, Brown, Dijon, etc)
Chopped Green Onions (desired amount)
Chopped Celery (desired amount)
Pepper (to taste)

How to:
Drain, rinse, and mash chickpeas. Add all ingredients into a bowl and mix them together. Refridgerate and enjoy! Whether it’s on a sandwhich, veggies, crackers, anything! :)

I just made this. I put it on mixed greens and topped with some avocado. Delicious.

(via oatsandyoga)