• 2c White rice
• Broccoli
• Green bell pepper (which was turning orange)
• Spinach
• Garlic

Calories: 370
Carbs: 80g
Protein: 10g
Fat: 0g

seedsnsmiles:

‘Carrot Cake’ oatmeal topped with banana, walnuts and chia seeds.

(The oatmeal - 1/3 cup oats (I used GF), 2/3 cup almond milk, 1 small carrot finely grated, a good few shakes of cinnamon, 1 shake of ginger and nutmeg, 1 date for sweetness.)

cravewhatsnatural:

Use the veggies shown or add your own. Just stack tomatoes, some mozzarella cheese and asparagus and drizzle with some balsamic vinegarette.. delicious

rainbowxnapalm:

Ingredients

• 8 fajita size(6”) flour tortillas
• 16 oz can pinto beans, drained (I prefer Bush’s)
• 1/2 cup sweet crisp canned corn
• 1 cup diced tomatoes (I like to use Hunt’s Fire Roasted)
• 1/2 small red onion, chopped
• 1 small jalapeno pepper, deveined and minced
• 1 Tablespoons chopped fresh cilantro
• 1/2 lime, juice
• salt and pepper to taste
• 2 Tablespoons extra virgin olive oil
• 1 small California avocado, cubed
  
  

  Instructions

  1. Place tortillas in cupcake pans. Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.
     
     1. In a large bowl, mix beans, corn,tomatoes, onion, pepper, cilantro, and lime juice in a large bowl and season to taste. Drizzle olive oil over top. Gently fold in avocados.
     2. Spoon the bean salsa into the tortilla cups when ready to serve.
     3. Enjoy.
        
        http://tidymom.net/2012/bean-and-avocado-salsa-tortilla-cups/

movement-for-life:

Cucumber cups! You can fill them with tuna or chicken salad! Any other ideas?

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.

iwillrunforfood:

Sweet Corn and Quinoa with Honey Lemon Vinaigrette

Ingredients:

1 cup dry quinoa

2 cups water

2 Tbsp butter, or cooking spray

2 green onions, sliced

2 ears sweet corn

Salt and pepper

Vinaigrette:

1 Tbsp lemon zest

2 Tbsp lemon juice

1 garlic clove, finely minced

1 Tbsp honey

1/2 tsp salt

1/4 tsp pepper

Rinse quinoa thoroughly. Combine with water in a saucepan, bring to a boil, cover and simmer until liquid is absorbed, about 15 minutes.

Meanwhile, combine all the ingredients for the vinaigrette in a mason jar or small bowl, then shake or whisk to combine. Set aside.

Melt butter in a large skillet over medium-high heat. Add green onions and sweet corn, season with salt and pepper, then sauté until corn is tender, about 3 minutes. Add in cooked quinoa and vinaigrette, then toss thoroughly to combine.

Serves 3-4

From Iowa Girl Eats

fantastic-sunshine:

Veggie burger with avocado and swiss cheese! P:

This was a delicious burger! Really messy, though!

-Nicole

beautifulpicturesofhealthyfood:

Pineapple salsa served in bell pepper cups, only 45 calories per cup…RECIPE