francesfitness:

blogilates:

EASIEST HEALTHIEST COOKIE IN THE WORLD!

1 banana + 1 cup oats + 1 min in microwave (add raisins if you want)

Makes 1 dozen cookies

If you think this is mind-blowing, try it.

Now reblog the life out of this and let everyone know how quick and simple it is to EAT CLEAN!

This is awesome!

These are great! You can add whatever you want - I make mine sans raisins, but I add a little cocoa powder and stevia for chocolate cookies! I also want to try adding peanut butter! 

healthyfitglow:

true story.

healthyfitglow:

true story.

(Source: fitness-is-forever)

thehealthjourneyold:

Skinnytaste Avocado Egg Salad
What a delicious, simple, and cheap recipe! Makes a perfect summer lunch. Adapted from this recipe.
Ingredients (makes 1 serving): 
1 hard-boiled egg, chopped
1 hard-boiled egg, white only (discard yolk), chopped
1/3 small hass avocado, cut into 1/2 inch pieces
1 tsp light mayonnaise 
1 tsp plain or vanilla yogurt
1 tsp finely chopped chives
3/4 tsp vinegar
Salt and pepper to taste
Directions:
Separate the egg yolks from hard boiled eggs. Discard one egg yolk. Combine the other in a bowl with the avocado, light mayo, yogurt, vinegar, and chives. Stir well and mash with a fork. Add finely chopped egg whites. Adjust salt as needed. Serve on a whole grain tortilla, as a dip, or any way you’d like! 
Nutritional Information:
Calories: 169 | Carbs: 6g | Fat: 12g | Protein: 11g

thehealthjourneyold:

Skinnytaste Avocado Egg Salad

What a delicious, simple, and cheap recipe! Makes a perfect summer lunch. Adapted from this recipe.

Ingredients (makes 1 serving): 

  • 1 hard-boiled egg, chopped
  • 1 hard-boiled egg, white only (discard yolk), chopped
  • 1/3 small hass avocado, cut into 1/2 inch pieces
  • 1 tsp light mayonnaise 
  • 1 tsp plain or vanilla yogurt
  • 1 tsp finely chopped chives
  • 3/4 tsp vinegar
  • Salt and pepper to taste

Directions:

Separate the egg yolks from hard boiled eggs. Discard one egg yolk. Combine the other in a bowl with the avocado, light mayo, yogurt, vinegar, and chives. Stir well and mash with a fork. Add finely chopped egg whites. Adjust salt as needed. Serve on a whole grain tortilla, as a dip, or any way you’d like! 

Nutritional Information:

Calories: 169 | Carbs: 6g | Fat: 12g | Protein: 11g

thehealthjourneyold:

Homemade Baked Potato Wedges
These fries are more filling than a large fry from McDonalds (which’ll cost you about 500 calories, btw), better tasting, and WAY healthier. Adapted from this recipe. 
Ingredients:
1 medium russet potato
1 tablespoon grated parmesan cheese
1/4 teaspoon dried basil
Salt and pepper to taste
Cooking spray
Directions:
Preheat oven to 400 degrees. Cut the potato in half once lengthwise and once widthwise. Then cut into 1/4-inch thick slices. Place seasonings in a paper bag along with potato slices, and shake well to coat potatoes in seasoning. Spray a baking sheet with cooking spray, and arrange potato wedges in an even layer. Bake at 400 for 25-30 minutes. At around 20 minutes, you may wish to turn potatoes over to ensure even cooking. Remove potato wedges from oven and let cool before serving. Potatoes should be crispy on the outside and soft on the inside. 
Feel free to alter the seasonings according to your own taste! The possibilities are endless.
Nutritional Info Per Serving (1 serving = 1 potato’s worth of fries)
Calories: 150 | Carbs: 28.3g | Fat: 1.9g | Protein: 5.7g

thehealthjourneyold:

Homemade Baked Potato Wedges

These fries are more filling than a large fry from McDonalds (which’ll cost you about 500 calories, btw), better tasting, and WAY healthier. Adapted from this recipe

Ingredients:

  • 1 medium russet potato
  • 1 tablespoon grated parmesan cheese
  • 1/4 teaspoon dried basil
  • Salt and pepper to taste
  • Cooking spray

Directions:

Preheat oven to 400 degrees. Cut the potato in half once lengthwise and once widthwise. Then cut into 1/4-inch thick slices. Place seasonings in a paper bag along with potato slices, and shake well to coat potatoes in seasoning. Spray a baking sheet with cooking spray, and arrange potato wedges in an even layer. Bake at 400 for 25-30 minutes. At around 20 minutes, you may wish to turn potatoes over to ensure even cooking. Remove potato wedges from oven and let cool before serving. Potatoes should be crispy on the outside and soft on the inside. 

Feel free to alter the seasonings according to your own taste! The possibilities are endless.

Nutritional Info Per Serving (1 serving = 1 potato’s worth of fries)

Calories: 150 | Carbs: 28.3g | Fat: 1.9g | Protein: 5.7g

thehealthjourneyold:

7 Days to Skinny Jeans by Lauren Conrad
thehealthjourneyold:

Weight Watchers Baked Zucchini “Fries” - awesome snack! 
Adapted from this recipe. 
Ingredients:
Cooking spray
1 medium (about 7 inches) uncooked zucchini 
1 large egg white, whipped until frothy
1/4 cup dried bread crumbs
3/4 tablespoon all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon italian seasoning
Directions:
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
Slice zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes. Yields two servings of 8 fries per serving. 
If you have calories to spare, these would be great dipped in ranch or marinara sauce :) 
Nutritional Info per serving (1 serving = 8 zucchini fries):
Calories: 106 | Carbs: 18g | Fat: 1g | Protein: 8g

thehealthjourneyold:

Weight Watchers Baked Zucchini “Fries” - awesome snack! 

Adapted from this recipe

Ingredients:

  • Cooking spray
  • 1 medium (about 7 inches) uncooked zucchini 
  • 1 large egg white, whipped until frothy
  • 1/4 cup dried bread crumbs
  • 3/4 tablespoon all-purpose flour
  • 1/2 teaspoon table salt
  • 1/2 teaspoon italian seasoning

Directions:

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.

Slice zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.

Roast, turning once, until desired crispness, about 12 minutes. Yields two servings of 8 fries per serving. 

If you have calories to spare, these would be great dipped in ranch or marinara sauce :) 

Nutritional Info per serving (1 serving = 8 zucchini fries):

Calories: 106 | Carbs: 18g | Fat: 1g | Protein: 8g

thehealthjourneyold:

Breakfast idea: Peanut Butter Cinnamon Raisin Bagel
Did you know that peanut butter can be a natural appetite suppressant? Eating something with peanut butter for breakfast is a great way to keep you feeling full through the day! Here’s a delicious and low-calorie idea:
1 Cinnamon Rasin Smart Bagel (Toufayan Bakeries brand)
1/2 TBS butter
1 TBS creamy peanut butter
Divide bagel in half. Spread butter and peanut butter evenly on both halves. Enjoy!
Nutritional Info per serving (1 serving = 1 whole bagel):
Calories: 215 | Carbs: 26g | Fat: 12g | Protein: 8g 

thehealthjourneyold:

Breakfast idea: Peanut Butter Cinnamon Raisin Bagel

Did you know that peanut butter can be a natural appetite suppressant? Eating something with peanut butter for breakfast is a great way to keep you feeling full through the day! Here’s a delicious and low-calorie idea:

  • 1 Cinnamon Rasin Smart Bagel (Toufayan Bakeries brand)
  • 1/2 TBS butter
  • 1 TBS creamy peanut butter

Divide bagel in half. Spread butter and peanut butter evenly on both halves. Enjoy!

Nutritional Info per serving (1 serving = 1 whole bagel):

Calories: 215 | Carbs: 26g | Fat: 12g | Protein: 8g 

thehealthjourneyold:

fitnesschicks:

stephanielynn76@Bodyspace

Now that’s inspiring! 

thehealthjourneyold:

fitnesschicks:

stephanielynn76@Bodyspace

Now that’s inspiring! 

thehealthjourneyold:

Egg Muffins
Adapted from this recipe. 
Ingredients: 
6 eggs (I used 5 whole eggs and 1 egg white)
1/8 medium zucchini, diced
1/8 medium onion, diced
1/8 medium red pepper, diced
1/8 medium green pepper, diced
1/2 cup shredded cheddar cheese
Allspice seasoning to taste
Makes 6 egg muffins. 
Directions: 
Preheat oven to 375 F. Use regular or silicone muffin pan. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer vegetables and cheese. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large bowl, add allspice, and beat well. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Nutritional Info Per Serving (1 serving = 1 egg muffin):

Calories: 93 | Carbs: 1g | Fat: 7g | Protein: 8g

thehealthjourneyold:

Egg Muffins

Adapted from this recipe

Ingredients: 

  • 6 eggs (I used 5 whole eggs and 1 egg white)
  • 1/8 medium zucchini, diced
  • 1/8 medium onion, diced
  • 1/8 medium red pepper, diced
  • 1/8 medium green pepper, diced
  • 1/2 cup shredded cheddar cheese
  • Allspice seasoning to taste

Makes 6 egg muffins. 

Directions: 

Preheat oven to 375 F. Use regular or silicone muffin pan. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer vegetables and cheese. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large bowl, add allspice, and beat well. Pour egg into each muffin cup until it is 3/4 full. Stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
Nutritional Info Per Serving (1 serving = 1 egg muffin):

Calories: 93 | Carbs: 1g | Fat: 7g | Protein: 8g
Notte Themes     ☾