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Trying to be healthy, and day by day I'm getting better at it.

20 || England

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i carried a watermelon

Curtis Stone’s 100 calorie cupcakes! (As seen on season 10 of The Biggest Loser)

Vanilla Cupcakes
Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
¼ cup nonfat Greek yogurt
½ cup whole wheat flour
1 teaspoon baking powder

For the raspberry frosting
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Method

1. Preheat the oven to 325F.
2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temp.
10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
11. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
12. Cool completely.
13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

beautifulpicturesofhealthyfood:

A healthy and refreshing green apple and spinach smoothie…RECIPE

yoga-bunny:

fightingfatforfit:

When I’m not eating Paleo (beans and corn are NOT Paleo!) I make this alllll da time :D 

Here’s the link, try it! 

http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

may have reblogged this before but it looks so delish that idc

muffintop-less:

Thai Coconut Shrimp with Brown Rice Pasta

Ingredients:

• 8 oz dry brown rice noodles or pasta of your choice
• 2 cups broccoli florets
• 2/3 cup light coconut milk
• 1 tbsp tomato paste
• 3 tbsp natural peanut butter with sea salt
• 1 tsp ginger, ground
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Juice of 1/2 lime
• 1 red bell pepper, sliced into thin strips
• 1 cup bean sprouts
• 24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Instructions:

1. Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.
2. Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.
3. Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.
4. Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Recipe found HERE

from-meat-to-bean:

Ingredients (serves 4):

• 1 block of extra firm tofu drained and cut into 1/4 inch triangles
• 1 tbsp. of olive oil
• 2 cloves garlic, minced
• 1 cup broccoli florets cut into bite-sized pieces
• 1 cup carrots cut in thin slices
• 1 cup peas
• 1 pound whole wheat pasta (Fettucini is good, but really any kind you like)
• 1 1/2 cup Earth Balance® Organic Soymilk (plain)
• 1 pinch of salt and pepper
• 1 tbsp. of fresh basil chopped
• 1 small onion diced
• 3 tbsp. of Earth Balance® Buttery spread
• 3 tbsp. of white flour

Directions:
Coat the bottom of a large frying pan with the olive oil heat the pan over medium heat.

When the pan is hot, line the bottom with the tofu triangles and cook them on one side for about 5 minutes or until that side is golden brown, then flip them and cook for another 4 minutes.

Set up the pasta to boil the as per the package instructions.

Put the garlic and onion into the pan with the tofu and sauté until the onions are translucent and fragrant.

Add the carrots and broccoli to the pan, stir everything up and let it cook covered while you make the sauce (about 10 minutes).

In a small sauce pan, melt the Earth Balance® Buttery spread over low-medium heat.

Add the flour to the melted Earth Balance® and stir vigorously to prevent lumps.

Whisk in 1/2 cup of Earth Balance® Organic Soy Milk into the pot. Allow the mixture to become thick (whisking occasionally), then whisk in another 1/2 cup of soy milk. Allow this mixture to become thick again, then whisk in the last 1/2 cup of SoyMilk.

Allow that to become thick (so that it drops off of a spoon rather than pours), remove from the heat and set aside.

Put the peas into the frying pan last and cook for only a few minutes (there’s nothing worse than soggy peas).

While the peas cook, drain the pasta and put it into a large bowl. Pour the creamy sauce over it and toss in the salt, pepper and basil. Mix it all up!

Then pour the tofu and vegetables into the large bowl and toss that all up together (if there is any liquid in the bottom of the frying pan, be sure not to let it get into the bowl because it will make the sauce watery).

Mix everything together well in the bowl and serve! Enjoy!

tango-mango:

Leave it to Mimi

Whenever Mimi and I get together she’s prepared to show me all of her newest recipe discoveries. Invariably, as I leave her place I find myself making an unplanned stop to the grocery store to pick up a few items for a meal I hadn’t even heard of a couple of hours earlier. That’s exactly what happened yesterday, and I’m pretty sure that both of our families enjoyed this dish last night.

This recipe sounds perfectly wonderful without any changes, so what you’ll find below is the original that appeared in this month’s (December, 2012) issue of Cooking Light magazine. However, I modified it somewhat due to ingredients I had on hand, and it was spectacularly good.

My changes: we still had some leftover turkey and mushroom risotto so I combined it with cooked wild rice to substitute for the brown rice. Also, the small, 10-ounce acorn squash weren’t available at my grocery store so I substituted larger, 1.5 pound acorn squash. Therefore I only needed half the number of squash to feed the same number of people. And finally, a package of Jimmy Dean (regular) sausage was in my refrigerator, so I used some of that instead of the sweet Italian sausage which is a part of the original. This last change probably makes a significant taste difference, but seeing as I like both kinds, I’m sure I would love it as written, also.

If it’s cold where you live, or even if it’s not, this is a hearty, delicious dish. The recipe says it makes 4 servings, but they would need to be 4 very hungry people.

Sausage and rice stuffed acorn squash, from Cooking Light magazine. 

Ingredients:

• 4 small acorn or sweet dumpling squashes (about 10 ounces each)
• 2 (4-ounce) links sweet Italian sausage, casings removed
• 1 tablespoon canola oil
• 1 cup finely chopped onion
• 1/3 cup chopped celery
• 2 cloves garlic, minced
• 1 1/2 cups cooked brown rice
• 1/3 cup dried cranberries 
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded Swiss cheese (mozzarella’s good, too)

Directions:

Preheat oven to 425°.

Place whole squashes in a roasting pan. Bake for 30 minutes or until just tender. Let stand for 15 minutes. Halve squashes. Scoop out seeds; discard.

Heat a large skillet over medium-high heat. Add Italian sausage to pan; sauté 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain on paper towels. Wipe drippings from pan with a paper towel.

Return pan to medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add celery; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, rice, and next 5 ingredients (through Parmesan). Divide rice mixture evenly among squash halves. Sprinkle evenly with Swiss cheese.

Arrange squash halves on a baking sheet; broil 4 minutes or until golden and cheese is melted.

skkinny:

Quinoa Cakes
Makes about 10-12 patties

2 1/2 cups cooked and cooled quinoa (about 1 cup uncooked)
1 cup whole wheat bread crumbs
1/4 cup parsley
zest of 1 lemon
3 to 4 gloves garlic, minced
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup grated parmesan cheese
4 large eggs, beaten
1 teaspoon dijon mustard
1 tablespoon olive oil for frying

Directions:

1. Cook the quinoa according to package directions. Let cool.
2. In a medium bowl combine cooled quinoa and bread crumbs. Mix to combine and evenly coat the quinoa. Add in the parsley, grated lemon rind, garlic, salt, pepper, cayenne, and parmesan cheese and combine.
3. In a small bowl, lightly beat the eggs and the dijon mustard. Pour the egg mixture into the quinoa mixture and combine.
4. Heat a frying pan over medium heat. Form the quinoa into patties using your hands, and place into the heated frying pan. Cook for 3 to 5 minutes per side, or until golden brown.

iherbhealthybyte:

Do you want to try something different with quinoa? How about Sesame Quinoa Spring Rolls? RECIPE

thecakebar:

Caramel Apple Pull-Apart Bread! (recipe/tutorial)

myhealthyweighs:

Harvest Vegetable Stew (vegan, gluten-free)