veggieburgr:

Hearty kale and broccoli saladServes 4-6
Very flexible recipe - I just used what I had around.
1 head broccoli, chopped and lightly steamed1 bunch kale, chopped and lightly steamed1/2 cup quinoa, cooked in veggie broth and spices1 red pepper, chopped and lightly steamed1 banana pepper, chopped1 red onion, chopped1 cup sprouted bean mixture1 package baked tofu2-3 tbsp raw pumpkin seeds1-2 tbsp hemp seeds1 avocado (add just before you eat)
For dressing (didn’t end up using quite all of it):2 tbsp olive oil2 tbsp apple cider vinegar2 tbsp maple syrup1-1.5 tbsp mustard1 tbsp lemon juice1/2 tsp powdered rosemary1/4 tsp powdered garlicSalt and pepper to taste
Shake up dressing ingredients in jar, toss with salad to coat. 1/4 recipe was almost too much for one meal - left me full for hours.
veggieburgr:

Hearty kale and broccoli saladServes 4-6
Very flexible recipe - I just used what I had around.
1 head broccoli, chopped and lightly steamed1 bunch kale, chopped and lightly steamed1/2 cup quinoa, cooked in veggie broth and spices1 red pepper, chopped and lightly steamed1 banana pepper, chopped1 red onion, chopped1 cup sprouted bean mixture1 package baked tofu2-3 tbsp raw pumpkin seeds1-2 tbsp hemp seeds1 avocado (add just before you eat)
For dressing (didn’t end up using quite all of it):2 tbsp olive oil2 tbsp apple cider vinegar2 tbsp maple syrup1-1.5 tbsp mustard1 tbsp lemon juice1/2 tsp powdered rosemary1/4 tsp powdered garlicSalt and pepper to taste
Shake up dressing ingredients in jar, toss with salad to coat. 1/4 recipe was almost too much for one meal - left me full for hours.

veggieburgr:

Hearty kale and broccoli salad
Serves 4-6

Very flexible recipe - I just used what I had around.

1 head broccoli, chopped and lightly steamed
1 bunch kale, chopped and lightly steamed
1/2 cup quinoa, cooked in veggie broth and spices
1 red pepper, chopped and lightly steamed
1 banana pepper, chopped
1 red onion, chopped
1 cup sprouted bean mixture
1 package baked tofu
2-3 tbsp raw pumpkin seeds
1-2 tbsp hemp seeds
1 avocado (add just before you eat)

For dressing (didn’t end up using quite all of it):
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
1-1.5 tbsp mustard
1 tbsp lemon juice
1/2 tsp powdered rosemary
1/4 tsp powdered garlic
Salt and pepper to taste

Shake up dressing ingredients in jar, toss with salad to coat. 1/4 recipe was almost too much for one meal - left me full for hours.

Via
Canon PowerShot SD780 IS

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
Via
Canon EOS DIGITAL REBEL XT

girlgrowingsmall:

alwaysxfitting:

Paleo Pancakes

Ingredients:
2 ripe bananas
1 egg
1 to 2 tablespoons of nut butter

Optional ingredients:
Vanilla Extract (or other flavoring extracts)
Stevia
Cinnamon
Chocolate Chips
Cacao Powder
Pumpkin

Directions:
Mash the bananas in a bowl. Add the egg and nut butter. Mix well. Add any additional ingredients now. Mix well again. Heat pan on med and warm up the oil or butter. Once pan is hot you can begin makin your cakes.

OMG YES

Canon EOS REBEL T3

Pan Seared Salmon and Corn with Butter, Dill, and Lemon

  • 4oz salmon fillet
  • 1c frozen corn
  • 1.5tbsp butter
  • lemon juice to taste
  • dill weed to taste

Put salmon and corn into a large pan. Combine melted butter, dill, and lemon juice in a bowl and pour over everything. Flip the salmon as needed and stir the corn to keep it from burning (even though I like a few of mine a little crispy.)

This was delicious and was under 500 calories! 

Three Bean Vegetarian Chili

Ingredients
2 red bell peppers 
3 tablespoons extra-virgin olive oil 
1 cup chopped onion 
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/4 teaspoon salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained 
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions 
Preparation
Preheat broiler.
Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Three Bean Vegetarian Chili

Ingredients

  • red bell peppers 
  • 3 tablespoons extra-virgin olive oil 
  • 1 cup chopped onion 
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • garlic cloves, thinly sliced
  • 2 cups organic vegetable broth
  • 1 1/2 cups (1/2-inch) cubed peeled butternut squash
  • (28-ounce) can no-salt-added tomatoes, undrained and chopped
  • (15-ounce) can pinto beans, rinsed and drained 
  • (15-ounce) can cannellini beans, rinsed and drained
  • (15-ounce) can red kidney beans, rinsed and drained
  • 1/2 cup thinly sliced green onions 

Preparation

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
  3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
exerciseismyhigh:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
Wash the vegetables, then dry. 
Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
Steam the noodles.
Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

i want to make this for dinner!
exerciseismyhigh:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
Wash the vegetables, then dry. 
Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
Steam the noodles.
Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

i want to make this for dinner!
exerciseismyhigh:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
Wash the vegetables, then dry. 
Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
Steam the noodles.
Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

i want to make this for dinner!
exerciseismyhigh:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
Wash the vegetables, then dry. 
Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
Steam the noodles.
Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

i want to make this for dinner!
exerciseismyhigh:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
Wash the vegetables, then dry. 
Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
Steam the noodles.
Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

i want to make this for dinner!

exerciseismyhigh:

eattonguyen:

Vegetable pasta. Favorite new dish? Definitely.

Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.

  1. Wash the vegetables, then dry. 
  2. Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
  3. Steam the noodles.
  4. Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice. 

i want to make this for dinner!

delishytown:

Sweet Potato, Cinnamon Apple Hash with Brown Butter & White Cheddar Scrambled Eggs

The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together!

This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make  on a crisp autumn morning when you’re super hungry. 

Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it.

Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated.  Add 1 tblsp butter to the skillet. Let it sizzle on med heat and turn a little bit brown, 30 seconds to 1 minute. Add the scrambled eggs and stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.

Nothing too special today. This was supposed to go with some leftover rice, but either I forgot I ate it or one of my roommates did something with it.
Frozen corn
Frozen asparagus
Frozen peas
Fresh spinach
Salad shrimp

Nothing too special today. This was supposed to go with some leftover rice, but either I forgot I ate it or one of my roommates did something with it.

  • Frozen corn
  • Frozen asparagus
  • Frozen peas
  • Fresh spinach
  • Salad shrimp
This picture does NOT do it justice. This is the most beautiful thing I have ever cooked! Because this is MEGA healthy, I don’t even feel the need to post nutrition facts.
Salmon filet baked in teriyaki and ground pepper
Saute’d broccoli, cucumber, red bell pepper, and spinach
Plain greek yogurt with honey for dipping
Can I just say this is fucking delicious? I freaking made a 4 star meal!

This picture does NOT do it justice. This is the most beautiful thing I have ever cooked! Because this is MEGA healthy, I don’t even feel the need to post nutrition facts.

  • Salmon filet baked in teriyaki and ground pepper
  • Saute’d broccoli, cucumber, red bell pepper, and spinach
  • Plain greek yogurt with honey for dipping

Can I just say this is fucking delicious? I freaking made a 4 star meal!

2c White rice
Broccoli
Green bell pepper (which was turning orange)
Spinach
Garlic
Calories: 370Carbs: 80gProtein: 10gFat: 0g
  • 2c White rice
  • Broccoli
  • Green bell pepper (which was turning orange)
  • Spinach
  • Garlic

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

Breakfast 9/1
3 scrambled eggs
1/2 of a cut up tomato
1/4 of a cut up yellow bell pepper
Calories: 240Fat: 12gCarbs: 10gProtein: 19g

Breakfast 9/1

  • 3 scrambled eggs
  • 1/2 of a cut up tomato
  • 1/4 of a cut up yellow bell pepper

Calories: 240
Fat: 12g
Carbs: 10g
Protein: 19g

yourhealthista:

Um, amazing.nomadsoul:

forestfeast:

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.
I could eat a whole plate of these….Enjoy!
By Erin Gleeson for The Forest Feast
yourhealthista:

Um, amazing.nomadsoul:

forestfeast:

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.
I could eat a whole plate of these….Enjoy!
By Erin Gleeson for The Forest Feast
yourhealthista:

Um, amazing.nomadsoul:

forestfeast:

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.
I could eat a whole plate of these….Enjoy!
By Erin Gleeson for The Forest Feast
yourhealthista:

Um, amazing.nomadsoul:

forestfeast:

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.
I could eat a whole plate of these….Enjoy!
By Erin Gleeson for The Forest Feast
yourhealthista:

Um, amazing.nomadsoul:

forestfeast:

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.
I could eat a whole plate of these….Enjoy!
By Erin Gleeson for The Forest Feast

yourhealthista:

Um, amazing.

nomadsoul
:

forestfeast:

These eggplant “tacos” are a tasty appetizer… It’s basically just a little round of baked eggplant with brie and cilantro in the middle, folded up like a mini taco! You could also serve them alongside a main course as a vegetable. I bake/roast the eggplant rounds on a greased cookie sheet, drizzled with olive oil (generously) plus a bit of sea salt if you wish. If you flip the eggplant half way through, it’ll get brown on both sides. About 8 minutes on each side worked for me- but watch them closely- if some slices are thinner, they’ll cook faster.

I could eat a whole plate of these….Enjoy!

By Erin Gleeson for The Forest Feast