nutrientnatalie: d-o-m-i: yogurt drops! Spoon flavored yogurt into a plastic bag. Squeeze dots onto cookie sheet and place in freezer. They’ll be ready in about an hour! | Such a great healthy summertime snack. only 70 calories per pan too! BRILLIANT!

nutrientnatalie:


d-o-m-i:

yogurt drops!

Spoon flavored yogurt into a plastic bag. Squeeze dots onto cookie sheet and place in freezer. They’ll be ready in about an hour! | Such a great healthy summertime snack.

only 70 calories per pan too!

BRILLIANT!


2 months ago with 14,063 notes
originally d-o-m-i
Guilt Free Peanut Butter Cookies I just made… Hope they are yummy! 

Guilt Free Peanut Butter Cookies I just made… Hope they are yummy! 


3 months ago with 1 note
ripthatbody: Funny that I should find this recipe when I was just about to post it! ;)  Guilt-free Peanut Butter Cookies!!!!! =D Ingredients:  1 Cup Natural Peanutbutter (or sunflower butter if you are allergic like moi! Haha) 3/4 Cup Stevia 2 Egg Whites Protein Powder (optional) Cinnamon (optional)For the directions [Click Here] 

ripthatbody:

Funny that I should find this recipe when I was just about to post it! ;) 

Guilt-free Peanut Butter Cookies!!!!! =D

Ingredients: 

1 Cup Natural Peanutbutter (or sunflower butter if you are allergic like moi! Haha)

3/4 Cup Stevia

2 Egg Whites

Protein Powder (optional)

Cinnamon (optional)

For the directions [Click Here] 


3 months ago with 489 notes
originally ripthatbody
oatmeal-alovestory: TWO INGREDIENT HEALTHY CHOCOLATE PUDDING:-plain greek yogurt-packet of diet hot chocolate Mix & nom down! Perfect after school snack. Crumple a piece of dark chocolate on top for even more decadence.

oatmeal-alovestory:

TWO INGREDIENT HEALTHY CHOCOLATE PUDDING:
-plain greek yogurt
-packet of diet hot chocolate

Mix & nom down! Perfect after school snack. Crumple a piece of dark chocolate on top for even more decadence.


3 months ago with 1,434 notes
originally oatmeal-alovestory
tumblrgym: Healthy Peanut Butter Chocolate Smoothie Get more fitness motivation here

tumblrgym:

Healthy Peanut Butter Chocolate Smoothie

Get more fitness motivation here


3 months ago with 299 notes
originally tumblrgym

Skinny thighs over greasy fries ;): Flourless, Sugarless, Low Carb, High Protein Chocolate Brownies! ➙

vsthinspiration:

What you’ll need:

- 8 ripened bananas

- 1 1/2 cup unsweetened cocoa powder

- 8 scoops organic chocolate flavour whey protein powder

- 8 tablespoons ground organic flax seed

- 1/2 cup chocolate unsweetened almond milk

- two teaspoons baking powder

- 1 1/2 cup liquid egg whites

- 15…


3 months ago with 1,407 notes
originally tallgirlbodytransformation
fitsp0: Chocolate Peanut Butter Candy Bar Ingredients: 1 cup Medjool dates (about 18 dates) 1/2 cup unsalted raw peanuts 1/2 cup no salt added peanut butter (creamy or chunky – both work) 1/3 cup + 2-3 tbsp chocolate chips of your choice (I used Sunspire Grain Sweetened Chocolate Chips) Preparation: Line an 8 x 8 glass dish with parchment paper and set aside. In a food processor or powerful blender add the dates, peanuts, peanut butter and 1/3 cup chocolate chips. Process the mixture for 2-3 minutes.  You should have a slightly grainy but sticky mixture. Add in the remaining 2-3 tbsp chocolate chips and pulse a few times to incorporate the chips.  If you want a smooth candy bar skip this step. Transfer the mixture to your prepared glass dish and using a spatula gently press down on the mixture to form an even layer. Place in the fridge for 30 minutes.  Remove and cut into 1 1/2 by 4 inch sized candy bars. Wrap each candy bar in plastic wrap and store in the fridge until ready to eat. Nutritional Info: Makes 10 candy bars. Serving size 1 candy bar. Nutrients per serving:  Calories: 352, Cal. from Fat: 161.5, Total Fat: 18g, Sat. Fat: 3g, Carbs: 43.5g, Fiber: 6.5g, Sugars: 30.5g, Protein: 9g, Sodium: 1mg, Chol: 0mg

fitsp0:

Chocolate Peanut Butter Candy Bar

Ingredients:

  • 1 cup Medjool dates (about 18 dates)
  • 1/2 cup unsalted raw peanuts
  • 1/2 cup no salt added peanut butter (creamy or chunky – both work)
  • 1/3 cup + 2-3 tbsp chocolate chips of your choice (I used Sunspire Grain Sweetened Chocolate Chips)

Preparation:

  1. Line an 8 x 8 glass dish with parchment paper and set aside.
  2. In a food processor or powerful blender add the dates, peanuts, peanut butter and 1/3 cup chocolate chips.
  3. Process the mixture for 2-3 minutes.  You should have a slightly grainy but sticky mixture.
  4. Add in the remaining 2-3 tbsp chocolate chips and pulse a few times to incorporate the chips.  If you want a smooth candy bar skip this step.
  5. Transfer the mixture to your prepared glass dish and using a spatula gently press down on the mixture to form an even layer.
  6. Place in the fridge for 30 minutes.  Remove and cut into 1 1/2 by 4 inch sized candy bars.
  7. Wrap each candy bar in plastic wrap and store in the fridge until ready to eat.

Nutritional Info:

Makes 10 candy bars.

Serving size 1 candy bar.

Nutrients per serving:  Calories: 352, Cal. from Fat: 161.5, Total Fat: 18g, Sat. Fat: 3g, Carbs: 43.5g, Fiber: 6.5g, Sugars: 30.5g, Protein: 9g, Sodium: 1mg, Chol: 0mg

(Source: )


3 months ago with 34 notes
originally
Gluten-free Banana Bread Pancakes Serves 2 Dry ingredients: 1/3 cup walnuts 2/3 cup rolled oats (certified gluten-free oats if you have a sensitivity) 1 tsp. baking soda pinch sea salt Wet ingredients: 1 very ripe banana 1 tsp. vanilla extract 1 tsp. olive oil 2/3 cup nut milk  2 tsp. maple syrup For garnish: maple syrup 1 banana, sliced a handful of walnuts, chopped extra-dark chocolate, grated (for a special treat!) Directions: 1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.  2. Add all wet ingredients to the food processor and blend to combine.  3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.  4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay). 5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat - they are banana bread pancakes after all.

Gluten-free Banana Bread Pancakes

Serves 2
Dry ingredients:
1/3 cup walnuts
2/3 cup rolled oats (certified gluten-free oats if you have a sensitivity)
1 tsp. baking soda
pinch sea salt
Wet ingredients:
1 very ripe banana
1 tsp. vanilla extract
1 tsp. olive oil
2/3 cup nut milk 
2 tsp. maple syrup

For garnish:
maple syrup
1 banana, sliced
a handful of walnuts, chopped
extra-dark chocolate, grated (for a special treat!)
Directions:
1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine. 
2. Add all wet ingredients to the food processor and blend to combine. 
3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature. 
4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).
5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat - they are banana bread pancakes after all.

(Source: )


3 months ago with 33 notes
originally

shooped!: 70% diet ➙

shooped:

One thing I started doing was consistently eating (or, in my case, drinking) breakfast. Back in the day, I used to make really delicious smoothies with scoops of peanut butter. But then, I decided to cut down on the satty-fatties and came up with this beauty:

I call it the… *drumroll*…

…


3 months ago with 21 notes
originally shooped

Eat. Sleep. Exercise. Repeat.: Blueberry Pancakes ➙

vickiebeats:

I had a craving for pancakes. This recipe isn’t exactly “health” food but it definitely is delicious and easy for an occasional indulgence! Plus it’s only 180 calories for either one large pancake or a few small ones. I created this recipe to only serve one to keep serving size in check for…


3 months ago with 7 notes
originally vickiebeats
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