this is my blog dedicated to health&fitness.
there may be a million fitblrs out there
but you'll never find one like me(:
vegan, & love to cook, i love to share my healthy recipes with you!
yoga & running are my drug of choice.
on my lifelong journey to a healthy lifestyle.
love you all.(:

1st March 2012

Photo with 297 notes

Frosty No-Bake Chocolate Oatmeal Cookies from oh she glows: Ingredients: 1/2 cup rolled oats 1/4 cup non-dairy chocolate chips 1 large banana 1 tsp pure vanilla extract 1 tbsp chia seeds 1 tbsp buckwheat groats (optional) 1 tsp cocoa powder Sweetener, if preferred Directions: 1. In a microwave safe bowl, melt the chocolate chips for about 60 seconds being careful not to burn. Remove from microwave and stir so the rest of the chips melt. 2. Roughly chop the banana and mash it into the melted chips with a fork. 3. Stir in the rest of the ingredients into the chocolate & banana and stir very well until all oats are coated with chocolate. 4. Line a plate with parchment and drop about 7 cookies onto it. Alternatively, you can use muffin liners. Freeze for about 1 hour or until firm. Cookies will firm up, but they won’t become solid and will remain chewy. Leave in the freezer for a quick chocolate fix any time of the day! Makes 7 small cookies at 80 calories each.

Frosty No-Bake Chocolate Oatmeal Cookies

from oh she glows:

Ingredients:

  • 1/2 cup rolled oats
  • 1/4 cup non-dairy chocolate chips
  • 1 large banana
  • 1 tsp pure vanilla extract
  • 1 tbsp chia seeds
  • 1 tbsp buckwheat groats (optional)
  • 1 tsp cocoa powder
  • Sweetener, if preferred

Directions:

1. In a microwave safe bowl, melt the chocolate chips for about 60 seconds being careful not to burn. Remove from microwave and stir so the rest of the chips melt.

2. Roughly chop the banana and mash it into the melted chips with a fork.

3. Stir in the rest of the ingredients into the chocolate & banana and stir very well until all oats are coated with chocolate.

4. Line a plate with parchment and drop about 7 cookies onto it. Alternatively, you can use muffin liners. Freeze for about 1 hour or until firm. Cookies will firm up, but they won’t become solid and will remain chewy. Leave in the freezer for a quick chocolate fix any time of the day! Makes 7 small cookies at 80 calories each.

Tagged: foodrecipecookielow caloriechocolatedessertveganvegetarianhealthyyummyhappy

Source: ohsheglows.com

1st March 2012

Photo with 12 notes

Triple Chocolate Chunk Muffins from the dashing dish: Ingredients ·   1 3/4 c oats ·   3 egg whites ·   3/4 cup unsweetened cocoa ·   1/2 cup unsweetened applesauce ·   1 tsp. vanilla extract ·   1/2 cup plain Greek yogurt (or regular plain low fat yogurt) ·   1/2 tsp cream of tartar (or 2 tsp. vinegar) ·   1-1/2 tsp. baking powder ·   1-1/2 tsp. baking soda ·   1/4 tsp. salt ·   1 cup hot water ·   1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia ·   1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!) ·   *Foil cupcake liners, remove the inner paper lining (I say foil, because from experience, paper liners tend to stick to muffins!   Method   Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside. 1. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. 2.      Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans. 3.      Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin. 4.      Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. 5.Cool muffins before removing from pan. ENJOY!!! Servings: 12 Big Muffins or 24 Smaller Muffins Calories: 116 Calories Per Muffin (12 Big Muffins) / 58 Calories Per Muffin (24 smaller muffins) Weight Watchers Points Plus Value: 3

Triple Chocolate Chunk Muffins

from the dashing dish:

Ingredients

·   1 3/4 c oats

·   3 egg whites

·   3/4 cup unsweetened cocoa

·   1/2 cup unsweetened applesauce

·   1 tsp. vanilla extract

·   1/2 cup plain Greek yogurt (or regular plain low fat yogurt)

·   1/2 tsp cream of tartar (or 2 tsp. vinegar)

·   1-1/2 tsp. baking powder

·   1-1/2 tsp. baking soda

·   1/4 tsp. salt

·   1 cup hot water

·   1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia

·   1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!)

·   *Foil cupcake liners, remove the inner paper lining (I say foil, because from experience, paper liners tend to stick to muffins!

 

Method

 

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

1. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

2.      Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

3.      Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

4.      Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

5.Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins

Calories: 116 Calories Per Muffin (12 Big Muffins) / 58 Calories Per Muffin (24 smaller muffins)

Weight Watchers Points Plus Value: 3

Tagged: foodrecipechocolateveganvegetarianlow caloriemuffinhealthyyummy

Source: dashingdish.com

12th February 2012

Photo with 57 notes

Better Than Nutella Vegan nutella that has only half the calories of storebought nutella! double bonus :) Makes approx. 2 cups 2 cups raw hazelnuts (240g) 1 1/2 T pure vanilla extract 1/4 cup cocoa powder 1/4 cup plus 2 T agave or sugar (could use stevia) 1 packet stevia, or 1 T more agave or sugar 1/4 tsp plus 1/8 tsp salt 2-3 tsp oil (Can be omitted, but it’ll be a little less smooth.) 1/2 cup milk of choice (I used Almond Breeze) Roast hazelnuts for 10-14 minutes at 420 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! (I think I blended off-and-on for a full two minutes in my Cuisinart.) Calories per tablespoon: 57 (would be less if you used a no-calorie sweetener like stevia, splenda, etc.)

Better Than Nutella

Vegan nutella that has only half the calories of storebought nutella!

double bonus :)

Makes approx. 2 cups

  • 2 cups raw hazelnuts (240g)
  • 1 1/2 T pure vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup plus 2 T agave or sugar (could use stevia)
  • 1 packet stevia, or 1 T more agave or sugar
  • 1/4 tsp plus 1/8 tsp salt
  • 2-3 tsp oil (Can be omitted, but it’ll be a little less smooth.)
  • 1/2 cup milk of choice (I used Almond Breeze)

Roast hazelnuts for 10-14 minutes at 420 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! (I think I blended off-and-on for a full two minutes in my Cuisinart.)

Calories per tablespoon: 57 (would be less if you used a no-calorie sweetener like stevia, splenda, etc.)

Tagged: recipechocolatenutellavegandessertfood

Source: chocolatecoveredkatie.com

7th February 2012

Post with 16 notes

Vegan Chocolate Brownies

first recipe on this blog.. eep :) hope you guys like it. from chocolatecoveredkatie.com. she has some great recipes.

(Makes 8 brownies)

  • 1/4 cup unsweetened cocoa powder

  • 1/2 cup ww pastry flour (or white, or you can try spelt or gluten-free)

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup sweetener (splenda, stevia)
  • 1.5 oz  soft tofu or mori-nu firm or lite firm (about 1/8 box)
  • 1/3 cup applesauce (use only 1/4 cup if using 3T oil)
  • 1 to 3 T oil (I use coconut oil. Canola is ok too.)
  • 2 T non-dairy milk (soy milk, almond milk, etc.)
  • 1 tsp pure vanilla extract
  • optional: you can throw in some chocolate chips

Combine dry ingredients, and mix very well. In a blender, combine wet ingredients and blend until smooth. (I use a Magic Bullet cup.) Pour wet over dry and stir, then pour into a 4×6 oiled pan (or double the recipe and use an 8×8). Cook for 12-18 minutes at 325 F. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least an hour after they come out of the oven!

My fudgey variation: (Highly recommended!) If you want them extremely fudgey– as in “so gooey you need a fork to eat them”—cook the batter for only 8-10 minutes. Then put the pan in the fridge to cool for at least a few hours..

Notes: If you’re expecting these brownies to taste like brownies from a boxed mix, you’ll need to use dutch cocoa processed with alkali as your cocoa powder. Also, you can use agave or maple syrup as your sweetener. Reduce applesauce to 1/4 cup, but be aware that your brownies will be a bit denser.

Nutrition:

  • Calories: 100
  • Fat: 2g
  • Protein: 1g

Tagged: dessertchocolatebrowniesveganhealthyyummyrecipescookingvegetarian

Source: chocolatecoveredkatie.com