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heidifuelsforflight:

Super healthy vegan chocolate pudding - perfect summer treat!

What you will need:

  • 1 avocado
  • 1 very ripe banana
  • 6 dates
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder
  • 1/4 teaspoon cinnamon
  • 1 dash salt

Easy How-To:

Blend avocado, banana, dates, almond milk, and vanilla in a food processor or high-speed blender until smooth, about 45 seconds to 1 minute. Add cocoa powder, cinnamon, and salt. Blend for 1 minute until mixture is smooth and even in color and consistency. Refrigerate for 1 hour.

Enjoy!!! Xo

health-spirit:

renniesane:

Banana Chocolate Peanut Butter Ice Cream Jars!

• 1 large frozen banana (or any other fruit!)
• 1 tablespoon unprocessed Cocoa powder
• 2-3 tablespoons peanut butter

—> half the banana and toss one half in a blender until smooth / creamy, at this point you CAN add a tablespoon of peanut butter to it, or if you like it plain, leave it.

—> place the ‘ice cream’ in a jar, this is the first layer (note: you can between the two layers add some sliced fruit, nuts, etc)

—> place the other half of the banana with the cocoa powder and once again, another tablespoon of peanut butter if you like, blend till creamy and place in the jar over the first layer

—> freeze until you’re ready for them! At least an hour.

—> if you already used your 2 tablespoons peanut butter, add an extra one on top, top with chopped nuts, chocolate powder, chocolate chips, Etc.

—> ENJOY!

Renniesane / Tumblr

CHEESUS UR GOD

thespartanwarrior:

Dark Chocolate Protein Muffins
This recipe brought to you by Protein Pow(d)er. Please visit the website for more fantastic recipes made with protein powder.
Ingredients
Blended together and baked in 8 muffin cases for approximately 45 minutes at 170 C (338 F):
1/2 cup of liquid egg whites
1/2 cup of goji berries
1/2 cup of quinoa flakes
1/2 cup of chocolate hemp protein powder
1/4 cup of blueberry & apple puree for babies
3 tbsp of chestnut flour
3 tbsp of cocoa powder
1 tsp of baking soda
Nutritional Profile
Per 1 muffin (out of 8):
Calories: 108
Protein: 13g
Carbs: 8g (34.9g sugars)
Fat: 2.8g (0.2g sat)
Fiber: 3.8g
thespartanwarrior:

Dark Chocolate Protein Muffins
This recipe brought to you by Protein Pow(d)er. Please visit the website for more fantastic recipes made with protein powder.
Ingredients
Blended together and baked in 8 muffin cases for approximately 45 minutes at 170 C (338 F):
1/2 cup of liquid egg whites
1/2 cup of goji berries
1/2 cup of quinoa flakes
1/2 cup of chocolate hemp protein powder
1/4 cup of blueberry & apple puree for babies
3 tbsp of chestnut flour
3 tbsp of cocoa powder
1 tsp of baking soda
Nutritional Profile
Per 1 muffin (out of 8):
Calories: 108
Protein: 13g
Carbs: 8g (34.9g sugars)
Fat: 2.8g (0.2g sat)
Fiber: 3.8g
thespartanwarrior:

Dark Chocolate Protein Muffins
This recipe brought to you by Protein Pow(d)er. Please visit the website for more fantastic recipes made with protein powder.
Ingredients
Blended together and baked in 8 muffin cases for approximately 45 minutes at 170 C (338 F):
1/2 cup of liquid egg whites
1/2 cup of goji berries
1/2 cup of quinoa flakes
1/2 cup of chocolate hemp protein powder
1/4 cup of blueberry & apple puree for babies
3 tbsp of chestnut flour
3 tbsp of cocoa powder
1 tsp of baking soda
Nutritional Profile
Per 1 muffin (out of 8):
Calories: 108
Protein: 13g
Carbs: 8g (34.9g sugars)
Fat: 2.8g (0.2g sat)
Fiber: 3.8g

thespartanwarrior:

Dark Chocolate Protein Muffins

This recipe brought to you by Protein Pow(d)er. Please visit the website for more fantastic recipes made with protein powder.

Ingredients

Blended together and baked in 8 muffin cases for approximately 45 minutes at 170 C (338 F):

  • 1/2 cup of liquid egg whites
  • 1/2 cup of goji berries
  • 1/2 cup of quinoa flakes
  • 1/2 cup of chocolate hemp protein powder
  • 1/4 cup of blueberry & apple puree for babies
  • 3 tbsp of chestnut flour
  • 3 tbsp of cocoa powder
  • 1 tsp of baking soda

Nutritional Profile

Per 1 muffin (out of 8):

  • Calories: 108
  • Protein: 13g
  • Carbs: 8g (34.9g sugars)
  • Fat: 2.8g (0.2g sat)
  • Fiber: 3.8g
whiningfitness:

Healthy Chocolate Cake
This paleo-friendly chocolate cake has a little secret: it’s not made with any flour! Instead, it uses black beans. The recipe makes one layer of 9” round pan- and the frosting recipe is for tomorrow ;)
Ingredients:
1 15 oz can of black beans (1-1/2 cup cooked black beans)
5 large eggs
1 tbsp pure vanilla extract
1/2 tsp salt
1/2 cup honey
6 tbsp unsalted butter
1 tsp pure stevia extract
6 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Directions
Preheat oven at 325 F
Grease the pan (you can use some butter or spray olive-oil Pam) and then dust a thin layer of cocoa powder on the inside
Cut parchment paper to line the pan.
Rinse and drain beans
In a blender, blend the beans, 3 eggs, salt, vanilla, and stevia until beans are COMPLETELY liquified- no lumps.
Whisk (or sift, but I find that unnecessary) together cocoa powder, baking soda, and baking powder.
Beat butter with honey until light and fluffy; add the two remaining eggs separately, beating for 1 min after each egg is added
Pour bean batter into butter and egg mixture and mix.
Stir in the cocoa powder/baking soda/baking powder and beat on high for about a minute (until smooth)
Scrape batter into pan and smooth the top; hold onto the edge of the pan and tap it on the counter a few times to pop air bubbles
Bake for 40-45 minutes. The cake is done with a round and firm top.
After 10 minutes, take the cake out of the pan and flip it over onto a cooling rack.
Let the cake cool for 8 hours to remove the taste of beans.
Nutrition information (for 1/10 of cake)
193 Calories
10 g fat
22 g carbs
3.5 g fiber
14 g sugar
6 g protein
Tips
You can use 3/4 cup of erythritol and then only 1/2 tsp of stevia extract instead of the honey to cut carbs down even more- just remember to add in 1 tbsp of water.
Although not recommended, you can just use 1-1/4 cup splenda, too.
Substitute 2 teaspoons mint extract for 2 of the 3 tsp of vanilla for a mint-chocolate version (or 2 tsp of any other extract)

whiningfitness:

Healthy Chocolate Cake

This paleo-friendly chocolate cake has a little secret: it’s not made with any flour! Instead, it uses black beans. The recipe makes one layer of 9” round pan- and the frosting recipe is for tomorrow ;)

Ingredients:

  • 1 15 oz can of black beans (1-1/2 cup cooked black beans)
  • 5 large eggs
  • 1 tbsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup honey
  • 6 tbsp unsalted butter
  • 1 tsp pure stevia extract
  • 6 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Directions

  • Preheat oven at 325 F
  • Grease the pan (you can use some butter or spray olive-oil Pam) and then dust a thin layer of cocoa powder on the inside
  • Cut parchment paper to line the pan.
  • Rinse and drain beans
  • In a blender, blend the beans, 3 eggs, salt, vanilla, and stevia until beans are COMPLETELY liquified- no lumps.
  • Whisk (or sift, but I find that unnecessary) together cocoa powder, baking soda, and baking powder.
  • Beat butter with honey until light and fluffy; add the two remaining eggs separately, beating for 1 min after each egg is added
  • Pour bean batter into butter and egg mixture and mix.
  • Stir in the cocoa powder/baking soda/baking powder and beat on high for about a minute (until smooth)
  • Scrape batter into pan and smooth the top; hold onto the edge of the pan and tap it on the counter a few times to pop air bubbles
  • Bake for 40-45 minutes. The cake is done with a round and firm top.
  • After 10 minutes, take the cake out of the pan and flip it over onto a cooling rack.
  • Let the cake cool for 8 hours to remove the taste of beans.

Nutrition information (for 1/10 of cake)

  • 193 Calories
  • 10 g fat
  • 22 g carbs
  • 3.5 g fiber
  • 14 g sugar
  • 6 g protein

Tips

  • You can use 3/4 cup of erythritol and then only 1/2 tsp of stevia extract instead of the honey to cut carbs down even more- just remember to add in 1 tbsp of water.
  • Although not recommended, you can just use 1-1/4 cup splenda, too.
  • Substitute 2 teaspoons mint extract for 2 of the 3 tsp of vanilla for a mint-chocolate version (or 2 tsp of any other extract)
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!

1healthyhappyfitnessblog:

Vegan Blueberry Cake :) 
makes one 9” round cake

1 1/2 cups organic white flour
*sub with other flours if desired
3/4 cup sugar, organic (why organic here)
1 Tbsp baking powder
3 Tbsp vegan butter, softened
1/2 tsp almond extract (sub with vanilla if desired)
3 Tbsp rolled oats
2 Tbsp flax seeds + 2/3 cup warm water
1/3 cup soy milk, vanilla 
1/4 cup applesauce, unsweetened 
3 Tbsp orange juice + pinch orange zest (fresh squeeze room temperature oranges - or warm OJ to about room temp)
optional: 1/2 tsp cinnamon

fold -ins:
1/2 cup blueberries
1/2 cup chopped walnuts (or almonds)

topping: blueberries +pinch rolled oats + sprinkle of almonds

note: I used about 10 ounces blueberries total - buy 2 6oz packs and eat any leftovers :)

Frosting:
1/3 cup vegan butter, softened
2/3 cup virgin coconut oil
3 cups powdered sugar
pinch salt

note: if you only use coconut oil this frosting is STILL super yummy. You could also add in or sub in some vegan cream cheese if you’d like.

Directions:

1. Preheat oven to 350 degrees.

2. Add flour, baking powder, salt, sugar, oats and optional cinnamon to a large mixing bowl. Toss a bit.

3. In a small dish, combine the water and flax seeds. Stir briskly and let sit for about 2-4 minutes.

4. Add the water/flax mixture, orange juice, applesauce, extract and soy milk. Tip: try to make sure these ingredients are either room temperature or slightly warmed. I used room temperature oranges to fresh squeeze - and room temp applesauce. This will help your batter blend more seamlessly - and the vegan butter will stay smooth.

5. Stir your batter by hand until smooth. Fold in the blueberries and chopped nuts.

6. Pour your batter into your cake dish - grease and flour the sides before pouring.

7. Bake at 350 degrees for about 25-30 minutes - or until edges begin to brown a bit. Remove from oven to cool.

8. Start your frosting about 20 minutes before you want to frost your cake. Your cake must be cooled when you frost it or the frosting will melt.

9. Add frosting ingredients to mixing bowl and blend with hand beater mixer until fluffy and smooth. Add in a splash of room temperature soy milk or coconut milk if needed to thin out the blend. Place frosting in fridge for just about five minutes before frosting. Any longer and the frosting will get too firm.

10. Frost cake and add blueberries on top. Serve with softened frosting. Store in fridge - but allow frosting to soften a bit before re-serving from fridge.

stairway-to-fit:

I just did this, tastes delicious and healthier than Nutella. I can’t wait to be tomorrow morning and eat it :3333

stairway-to-fit:

I just did this, tastes delicious and healthier than Nutella. I can’t wait to be tomorrow morning and eat it :3333

healthiie:

Allrecipes.com is easily one of the best recipe sites online.. but sifting through a million recipes to find yummy & healthy recipes can be hard. The healthy section has a lot of lol-worthy “healthy” options (cinnamon sugar pork rinds? are you serious? in the healthy section? ok.) & There’s a ton of great healthy recipes buried in other sections around the site. Here’s a list of some worth looking at!

PS - when you change the number of servings, it automatically scales the ingredients down for you!

Enjoy.

xo Mia

beautifulpicturesofhealthyfood:

Raw Banana Ice Cream (very easy to make)
Ingredients:
1 ripe banana (That’s it…all other ingredients are for optional flavoring)
The flavor possibility are endless - mint chocolate chip, strawberry, maple walnut, cherry chocolate, chocolate almond butter… 
Click HERE for the recipe
beautifulpicturesofhealthyfood:

Raw Banana Ice Cream (very easy to make)
Ingredients:
1 ripe banana (That’s it…all other ingredients are for optional flavoring)
The flavor possibility are endless - mint chocolate chip, strawberry, maple walnut, cherry chocolate, chocolate almond butter… 
Click HERE for the recipe
beautifulpicturesofhealthyfood:

Raw Banana Ice Cream (very easy to make)
Ingredients:
1 ripe banana (That’s it…all other ingredients are for optional flavoring)
The flavor possibility are endless - mint chocolate chip, strawberry, maple walnut, cherry chocolate, chocolate almond butter… 
Click HERE for the recipe

beautifulpicturesofhealthyfood:

Raw Banana Ice Cream (very easy to make)

Ingredients:

1 ripe banana (That’s it…all other ingredients are for optional flavoring)

The flavor possibility are endless - mint chocolate chip, strawberry, maple walnut, cherry chocolate, chocolate almond butter… 

Click HERE for the recipe

beautifulpicturesofhealthyfood:

Peaches roasted to sweet perfection paired with creamy coconut milk for a decadent dairy-and-sugar-free summer treat! Click HERE for the recipe.
beautifulpicturesofhealthyfood:

Peaches roasted to sweet perfection paired with creamy coconut milk for a decadent dairy-and-sugar-free summer treat! Click HERE for the recipe.

beautifulpicturesofhealthyfood:

Peaches roasted to sweet perfection paired with creamy coconut milk for a decadent dairy-and-sugar-free summer treat! Click HERE for the recipe.

-rippedknees:

Healthy Peanut Butter cookies!
Only 36 calories per cookie!

Ingredients:
1 Cup Peanut butter
1 Cup Sugar
1 TSP baking soda
1 egg

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!

thefitty:

fit-to-be-strong:

beautifulpicturesofhealthyfood:

Almond-Honey Granola Cups With Yogurt and Berries. Click HERE for recipe

These look like the perfect snack!

(via imgTumble)
thefitty:

fit-to-be-strong:

beautifulpicturesofhealthyfood:

Almond-Honey Granola Cups With Yogurt and Berries. Click HERE for recipe

These look like the perfect snack!

(via imgTumble)

thefitty:

fit-to-be-strong:

beautifulpicturesofhealthyfood:

Almond-Honey Granola Cups With Yogurt and Berries. Click HERE for recipe

These look like the perfect snack!

(via imgTumble)
fantastic-sunshine:

thecakebar:

Home Baked Pop Tarts! (tutorial/recipe)


I am totally going to make these tonight. I’ll post pictures! :)


Even if they aren’t the absolute healthiest, they are a million times better than real overly processed and sugary pop-tarts which are like 200 a pastry. (That’s 400 calories if you eat both!)
fantastic-sunshine:

thecakebar:

Home Baked Pop Tarts! (tutorial/recipe)


I am totally going to make these tonight. I’ll post pictures! :)


Even if they aren’t the absolute healthiest, they are a million times better than real overly processed and sugary pop-tarts which are like 200 a pastry. (That’s 400 calories if you eat both!)

fantastic-sunshine:

thecakebar:

Home Baked Pop Tarts! (tutorial/recipe)

I am totally going to make these tonight. I’ll post pictures! :)

Even if they aren’t the absolute healthiest, they are a million times better than real overly processed and sugary pop-tarts which are like 200 a pastry. (That’s 400 calories if you eat both!)

juliahrens:

made a raw vegan chocolate chip cheesecake for a friend of my sister who could definitely use some lovingly made delicious, nourishing food :) i couldn’t resist making a bite sized version so I could try it too! it was delicious!

crust:
3/4 cup raw almonds (soaked 4 hours)
1/4 cup raw walnuts (soaked 4 hours)
1 cup pitted dates
1/2 tsp salt

combine all ingredients in a food processor and run till dough-like. press crust flat in a spring pan (mines 20”).

cheesecake filling:
14 oz raw cashews (soaked 4 hours)
1/2 cup lemon juice
3/4 cup raw agave
3/4 cup coconut oil
2 tsp vanilla extract

combine all ingredients in food processor and run till smooth and creamy. add in 1/2 cup vegan chocolate chips (mine weren’t raw, but you could definitely make some raw chocolate chips or buy a raw chocolate bar to put in instead). pour filling on top of crust.

freeze for an hour or two to set it and then enjoy !