yourcurvesarekickin:

^THIS IS THE BEST THING EVER

healthysnax:

This is a stirfry I made today (Well what do y’know, I’m a chef, a photographer and an editor =p) But seriously, all you need is a bunch of veggies, 20 minutes spare time, a tiny bit of soy sauce, olive oil and bbq sauce! 

• Throw in all the veggies into a hot wok/pan which has been drizzled with olive oil.
• After about 5 minutes, drizzle some soy sauce and bbq sauce over the veggies. 
• Put the ‘stir’ and ‘fry’ into stirfty by stirring the veggies for another 5 minutes.
• And they should be ready by now! Don’t overcook the veggies till they’re soft and colourless!

~Nella xo

healthyisclassy:

20 Quick and Healthy Breakfast Ideas

1. Raspberry orange pomegranate smoothie
2. Poppy seed bagel with lox and fixins
3. Kashi Heart to Heart cereal with fresh raspberries and 1% milk
4. Whole wheat banana chocolate chip muffin
5. Peanut butter yogurt dip
6. Quinoa porridge
7. The Green Monsta – spinach, apple, and avocado smoothie
8. Egg sandwich with baby spinach
9. Whole wheat waffles with peanut butter and sliced bananas
10. Whole wheat French toast kabobs with fresh fruit
11. Peanut butter and jelly on an English muffin
12. Old fashioned oats with kiwi, banana, mango, and grapes
13. Multigrain Cheerios with milk and a banana
14. Greek yogurt with fresh berries and a sprinkle of Grape Nuts
15. 1/2 bagel with reduced fat cream cheese, 1 fried egg, sauteed red and green peppers
16. Breakfast Bruschetta
17. Pomegranate Parfait with Greek yogurt, Kashi Go Lean, pomegranate seeds
18. Trail mix with pecans, dried cherries, dried golden raisins, almonds, cashews, dark chocolate chips, Puffins cereal
19. Ezekiel bread toasted with cashew nut butter and sliced persimmon
20. 1/2 red grapefruit, 1 slice of Ezekiel bread toasted and 2 hard boiled eggs

omomnom:

Creamy Peach Smoothie

1 ripe peach, peeled and cut into chunks (juices reserved)
1/2 cup whole milk Greek yogurt, such as FAGE Total
1 packet stevia powder (or sweetener of your choice, to taste)
2 or 3 ice cubes

Place peach chunks and juice, yogurt, stevia, and ice cubes into a high-powered blender. Cover and blend until completely smooth. Enjoy!

not-small-enough:

Go and do the math and you’ll realize that this is a LIE. If you used this recipe and made 5 pancakes they would be around 83 calories each.
Do the math, I dare you. 

under400:

Chicken Marsala

4    boneless skinless chicken breasts, cutlets thin slice (1/4 pound)

1/2 teaspoon salt

1/2 teaspoon fresh coarse ground black pepper

2  teaspoons olive oil

2  cups fresh mushrooms, sliced

2  teaspoons all-purpose flour

1/4 cup marsala wine

1/4 cup reduced-sodium chicken broth

1. Sprinkle chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken and cook through, about 3 minutes on each side.
4. Transfer chicken to a platter and keep warm.
5. Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.
6. Sprinkle mushrooms with flour, stirring to blend.
7. Add the Marsala and broth; bring to a boil.
8. Let the mixture simmer until it is slightly thickened, about 5 minutes.

Makes four servings, 227 Calories each

healthyblonde:

Baked Banana Doughnuts

102 Calories, 2g Protein 1g Fat

2 ripe bananas, mashed
2 egg whites
1 Tablespoon vegetable oil
1 cup packed brown sugar
1-1/2 cups all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1 Tablespoon granulated sugar
2 Tablespoons chopped walnuts

Preheat oven to 425 F. Spray baking sheet with nonstick cooking spray. Beat bananas, egg whites, oil and brown sugar in large bowl or food processor. Add flours, baking powder, baking soda and pumpkin pie spice. Mix until well blended. Let stand for five minutes for dough to rise. Scoop out heaping tablespoonfuls of dough onto prepared baking sheet. Using thin rubber spatula or butter knife round out doughnut hole in center of dough. (If dough sticks to knife or spatula , spray with cooking spray). With Spatula , smooth outside edges of doughnut into round doughnut shape. Repeat until all dough is used. Sprinkle with granulated sugar and walnuts if desired. Bake 6 to 10 minutes or until tops are golden.

Taken from: undressedskeleton.tumblr.com  

becomingsmall:

Fight Your Sweet Tooth: Apple Sandwiches

1 med apple, cored
1 tsp lemon juice
2 tbs chocolate chips
1 tbs organic peanut butter
2 tbs granola or oats

1. Core an apple and cut out two thick slices. Brush both slices with lemon juice to prevent them from turning brown.
2. Take one slice and add the peanut butter, to that, add some granola and a few chocolate chips.
3. Top with the other apple slice

yum yum yum yum yum YUM 

cantbuymethin:

recipe found here http://therealityofskinny.tumblr.com/post/6017505685
originally from spark people!

delicious low cal on the go breakfast :)

enjoy <3

fithealthyfun:

Grilled Nectarines with Cream Cheese-Marshmallow Topping!

(Serves 1-2)

Ingredients: 

-1 nectarine (60 cal.)

-1 tbl. of marshmallow fluff (20 cal.)

-approx. 2 tsp. Kahlua (about 18 cal.)

-1 tbl. of Philadelphia fat-free cream cheese (15 cal.)

-1/2 + 1/2 tsp. cinnamon (12 cal.)

-1 tsp. unpacked brown sugar (11 cal.)

-1/2 tsp. vanilla extract (6 cal.)

Optional: Mint leaf for garnish!

Directions:

1. Light your grill and let it heat up (set it to low heat, if yours is gas like mine.) Half your nectarine, digging out the pit with a spoon. Discard pit. 

2. Use some sort of brush to lightly coat the nectarine with the Kahlua (front and back).

3. Sprinkle the teaspoon of brown sugar and the half teaspoon of cinnamon lightly over the faces of both nectarines.

4. In a small bowl, combine the tablespoon of marshmallow fluff and the tablespoon of cream cheese with the half teaspoon of vanilla and any leftover Kahlua you may have. Mix well until it becomes a sort of thick liquid. Place it in the fridge.

5. Place the nectarines face down on the grill. Turn them over after two-three minutes, and grill the other side for another couple of minutes, until both sides have light grill marks. 

6. Remove the nectarines from the grill, and take your topping out of the fridge. Drizzle it lightly over the face of the nectarine. Garnish with a mint leaf and serve!

Calories: 60 + 20 + 18 + 15 + 12 + 11 + 6 = 142 calories per nectarine. 

Feel free to share half with a friend and reduce the calories to 71 calories a serving. You can also omit the cream and stick with the brown sugar, Kahlua, and cinnamon, if you’d like. Play around with your ingredients a little!

(Note: I totally plan on trying this with Frangelico and brown sugar, with a vanilla extract - mascarpone spread sometime soon. Maybe with a peach! If anyone else comes up with a good variation, let me know!)

healthyhallelujah:

thespartanwarrior:

Low-Carb, Low-Fat Cheesecake

• 2 lbs no fat cream cheese
• 4 whole large eggs 
• 1 tsp vanilla extract
• 1 tablespoon cinnamon
• 4 oz (1/2 cup) low-carb no fat milk
• 1 cup cooking splenda (sucralose)

Directions

• preheat oven to 350 degrees
• using no fat cooking spray, spray 9” pie pan
• mix ingredients together using an electric blender in a large bowl
• pour mix into pre-greased pan
• heat at 350 degrees for 40-50 minutes
• let it cool in the oven (to make fluffier)
• remove from the oven and place in refrigerator

You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.

Nutrional Profile (if you cut it up into 8 slices, per slice)

• Calories: 124
• Protein: 20g
• Carbohydrates: 6g
• Fat: 2.25g

Chocolate or vanilla protein powder can be added to the mix for flavor and more protein if desired.

Also you can top with Walden Farm’s zero calories/carbohydrate/fat/sugar chocolate syrup, use fresh fruit, protein fluff, almond butter or whatever else you would like. Enjoy!

Here’s a pre-cooked picture from the mixing bowl.

(via)

OM NOM NOM

lets-get-fitsical:

missionthinspossible:

Ginger Sesame Chicken

• 2  tablespoons sesame seeds, raw
• 1  tablespoon water
• 1  tablespoon low sodium soy sauce
• 1  tablespoon maple syrup
• 1  tablespoon dry sherry
•  1  teaspoon gingerroot, fresh, minced
•  1/2 teaspoon five-spice powder
•  2  tablespoons all-purpose flour
•  1/2 teaspoon table salt
•  1/4 teaspoon black pepper
•  1  lb uncooked boneless skinless chicken breast, cut into 2-inch strips
• 2  teaspoons peanut oil

1. Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
2. Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
3. Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
5. Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

Makes four servings, 216 Calories

Oh my gosh, yum.