(Source: oneohhsix, via prettyandfit)

(via size-tiny)

(Source: dajana95, via dreambiggetsmall)

now-watch-me-work:

Quinoa Pizza Bites

Ingredients
1 c uncooked quinoa
2 large eggs
1 cup chopped onion (I used shallots)
1 cup shredded mozzarella cheese (I used low-fat mozzarella cheese)
2 tsp minced garlic
½ c fresh basil or 2 tbsp dried
½ c cherry tomatoes, diced (I use roma tomatoes)
½ tsp salt
1 tsp paprika
1 tsp dried oregano 

Cook quinoa in 2 cups of water in a covered pot until boil then simmer for 20 mins
Preheat oven to 350°
Mix all ingredients in a large bowl
Distribute mixture into a greased muffin tin, fill each to the top ~ 1 heaping tbsp & press down each quinoa pizza bites gently to compact.

Bake for 15-20 mins
Cool 10 mins
Serve with favorite low sodium marinara sauce :9

Serving Size: 1
8.4 grams of protein
144 cals
2.1 grams of fiber

Thanks to Angela Watkins @onefitmom on instagram for the amazing recipe :)

xoxo
MC 

 

(Source: moved-to-now-watch-me-work)

beccasfitlife:

Clean Eating’s Banana & Peanut Butter Flaxseed Cookies

INGREDIENTS:

• 2 cups whole-wheat pastry flour (I used 1 1/4 cup and added 1 scoop protein powder)
• 2 tbsp ground flaxseed
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 medium banana, mashed
• 3/4 cup pure maple syrup
• 1 cup unsalted natural peanut butter
• 2 tsp pure vanilla
• 1/4 cup mini dark chocolate chips, optional

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
3. In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
4. Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.

Nutrients per cookie: Calories: 115, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 6 g, Protein: 3 g (about 4 g if you add protein powder), Sodium: 80 mg, Cholesterol: 0 mg

*I promise you, these turn out so freaking good. My family and friends went crazy over these. I’ve tried adding more protein powder, but it just doesn’t work. At all. Haha. So while these may not be high in protein, they are pretty good for you and taste AMAZING.

(via thatsexyhealthygirl)

(Source: naniithran, via healthyisclassy)

cute-and-curvy:

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. 

Oh my heavens, this is wonderful.

(via drop15)