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 299 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 82 notes

·         Banana Bread Protein Muffins
from the dashing dish:

·         Ingredients:
o    1/2 cup ripe banana (about 1 small banana)
o    3/4 cup egg whites
o    1/2 cup plain low fat greek yogurt (I used plain Chobani yogurt)
o    3/4 cup oats (use gluten free if sensitive to gluten)
o    2 scoops vanilla protein powder (I used Designer Whey, or  you could use any flavor you would like!)
o    12-14 packets stevia (or 1/2 cup sweetener of choice)
o    1 tsp baking powder
o    1 tsp baking soda
o    1/2 tsp cinnamon
Method:
Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using). 2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth. 3. Divide mixture evenly between 12 muffin tins. Bake for 15-18 minutes, or until toothpick comes out clean.
Servings: 12 (full size) muffins
Calories: 58 calories each (9 grams carbohydrates, 7 grams of protein, 2 grams of fiber, 1 gram of sugar each)

·         Banana Bread Protein Muffins

from the dashing dish:

·         Ingredients:

o    1/2 cup ripe banana (about 1 small banana)

o    3/4 cup egg whites

o    1/2 cup plain low fat greek yogurt (I used plain Chobani yogurt)

o    3/4 cup oats (use gluten free if sensitive to gluten)

o    2 scoops vanilla protein powder (I used Designer Whey, or  you could use any flavor you would like!)

o    12-14 packets stevia (or 1/2 cup sweetener of choice)

o    1 tsp baking powder

o    1 tsp baking soda

o    1/2 tsp cinnamon

Method:

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using). 2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth. 3. Divide mixture evenly between 12 muffin tins. Bake for 15-18 minutes, or until toothpick comes out clean.

Servings: 12 (full size) muffins

Calories: 58 calories each (9 grams carbohydrates, 7 grams of protein, 2 grams of fiber, 1 gram of sugar each)

Tagged: foodrecipemuffinlow calorieyummyveganvegetarianhealthy

Source: dashingdish.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

28th February 2012

Photo reblogged from exhaust(ed) with 818 notes

greeen teeeea :)

greeen teeeea :)

Tagged: teafooddrinkgreen teahealthyyum

26th February 2012

Photo with 31 notes

Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa
from veganyumyum.com. check it out, great recipes!
Serves 2-3
1 Block Tofu, extra firm, 14 oz
Sweet Chili Lime Sauce3 Tbs Sugar3 Tbs Reduced Sodium Tamari (or soy sauce)1 3/4 Tbs Fresh Lime Juice1/2 Zest of the Lime1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)1 Clove Garlic, pressed, optional1/4 tsp Salt4 Mint Leaves, chiffonaded
Quinoa*3/4 Cup Quinoa, rubbed/rinsed in cool water, drained1/2 Zest Lime2 Bruised Cardamom Pods, optional1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional1/4 tsp Salt1 1/3 Cup Water
*Other options: For brown rice, adjust water to 1 1/2 cups, for medium/long grain rice, water measurement is the same. Noodles can be boiled, drained, and given a light splash of soy sauce and lime juice for some background flavor. The tofu is very flavorful, so whatever base you choose, it needs only subtle additions, if any at all.
Wok Steamed Collards1 Bunch Collard Greens, middle veins removed, washed2-3 Tbs Water1 Pinch Salt1 tsp Lime Juice
Directions 
Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.
Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square. Tofu geometry is my favorite kind of math! You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.
Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you’re using a smaller skillet, you’ll need to do this in batches. In order to properly “dry fry” the tofu, you’ll need a pan the tofu won’t stick to even without any oil.
Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. (You might want to set the tofu aside before finishing in order to to prepare the collards, below.)
To finish the tofu, bring the pan back up to temperature if it’s not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn’t bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.
Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.
For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve.

Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa

from veganyumyum.com. check it out, great recipes!


Serves 2-3

1 Block Tofu, extra firm, 14 oz

Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Quinoa*
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
2 Bruised Cardamom Pods, optional
1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional
1/4 tsp Salt
1 1/3 Cup Water

*Other options: For brown rice, adjust water to 1 1/2 cups, for medium/long grain rice, water measurement is the same. Noodles can be boiled, drained, and given a light splash of soy sauce and lime juice for some background flavor. The tofu is very flavorful, so whatever base you choose, it needs only subtle additions, if any at all.

Wok Steamed Collards
1 Bunch Collard Greens, middle veins removed, washed
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions

Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.

Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.

Drain tofu and cut it into small triangles. I slice the block into 8 rectangles, then each rectangle in half to make two squares per rectangle. I cut each square diagonally to make four triangles per square. Tofu geometry is my favorite kind of math! You can cut the tofu however you please, but a thinner, smaller shape will work best for this method.

Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you’re using a smaller skillet, you’ll need to do this in batches. In order to properly “dry fry” the tofu, you’ll need a pan the tofu won’t stick to even without any oil.

Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. (You might want to set the tofu aside before finishing in order to to prepare the collards, below.)

To finish the tofu, bring the pan back up to temperature if it’s not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn’t bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.

Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.

For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve.

Tagged: veganrecipefoodvegetarianhealthyyummy

Source: veganyumyum.com

26th February 2012

Photo reblogged from StayThinThisTime with 5,972 notes

learntobefit:


20 Quick and Healthy Breakfast Ideas 
Raspberry orange pomegranate smoothie
Poppy seed bagel with lox and fixins
Kashi Heart to Heart cereal with fresh raspberries and 1% milk
Whole wheat banana chocolate chip muffin
Peanut butter yogurt dip
Quinoa porridge
The Green Monsta – spinach, apple, and avocado smoothie
Egg sandwich with baby spinach
Whole wheat waffles with peanut butter and sliced bananas
Whole wheat French toast kabobs with fresh fruit
Peanut butter and jelly on an English muffin
Old fashioned oats with kiwi, banana, mango, and grapes
Multigrain Cheerios with milk and a banana
Greek yogurt with fresh berries and a sprinkle of Grape Nuts
1/2 bagel with reduced fat cream cheese, 1 fried egg, sauteed red and green peppers
Breakfast Bruschetta
Pomegranate Parfait with Greek yogurt, Kashi Go Lean, pomegranate seeds
Trail mix with pecans, dried cherries, dried golden raisins, almonds, cashews, dark chocolate chips, Puffins cereal
Ezekiel bread toasted with cashew nut butter and sliced persimmon
1/2 red grapefruit, 1 slice of Ezekiel bread toasted and 2 hard boiled eggs

YUM BREAKFAST ALLLL DAYYY LOONNGG.
my favourite meal ever.


Not all of these are vegan but some of them could easily be made so! Looks yummy!

learntobefit:

20 Quick and Healthy Breakfast Ideas

  1. Raspberry orange pomegranate smoothie
  2. Poppy seed bagel with lox and fixins
  3. Kashi Heart to Heart cereal with fresh raspberries and 1% milk
  4. Whole wheat banana chocolate chip muffin
  5. Peanut butter yogurt dip
  6. Quinoa porridge
  7. The Green Monsta – spinach, apple, and avocado smoothie
  8. Egg sandwich with baby spinach
  9. Whole wheat waffles with peanut butter and sliced bananas
  10. Whole wheat French toast kabobs with fresh fruit
  11. Peanut butter and jelly on an English muffin
  12. Old fashioned oats with kiwi, banana, mango, and grapes
  13. Multigrain Cheerios with milk and a banana
  14. Greek yogurt with fresh berries and a sprinkle of Grape Nuts
  15. 1/2 bagel with reduced fat cream cheese, 1 fried egg, sauteed red and green peppers
  16. Breakfast Bruschetta
  17. Pomegranate Parfait with Greek yogurt, Kashi Go Lean, pomegranate seeds
  18. Trail mix with pecans, dried cherries, dried golden raisins, almonds, cashews, dark chocolate chips, Puffins cereal
  19. Ezekiel bread toasted with cashew nut butter and sliced persimmon
  20. 1/2 red grapefruit, 1 slice of Ezekiel bread toasted and 2 hard boiled eggs

YUM BREAKFAST ALLLL DAYYY LOONNGG.

my favourite meal ever.

Not all of these are vegan but some of them could easily be made so! Looks yummy!

Tagged: foodbreakfasthealthyfitnessyummy

Source: keepyourdietreal.com

25th February 2012

Photo with 24 notes

Avocado Wasabi SaladServes 4-6
Greens of your choice for 4-6 people1 Carrot, shredded2 tsp Vegetable Oil, divided1/2 to 3/4 Cup Broccoli, chopped small1/3 Cup Toasted Slivered Almonds1 Recipe Wasabi Chickpeas, below1 Recipe Avocado Wasabi dressing, belowFresh Cracked Black Pepper
Wasabi-Tamari Chickpeas1 tsp Oil1 Cup Chickpeas1 tsp Wasabi Powder1/2 tsp Sugar1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing1 Ripe Avocado, diced2 tsp White Wine Vinegar3 Tbs Hummus, plain or garlic1 tsp Stoneground Mustard1/2 tsp Salt2 tsp Wasabi Powder1/4 to 1/3 Cup Vegetable oil
Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.
Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.
If you are serving the salad later, do not add the dressing until the last minute.

Avocado Wasabi Salad
Serves 4-6

Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper

Wasabi-Tamari Chickpeas
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce

Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil

Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.

Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.

In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.

Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.

In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

If you are serving the salad later, do not add the dressing until the last minute.

Tagged: vegansaladhealthyyummyrecipefood

Source: veganyumyum.com

20th February 2012

Photo with 8 notes

Vegan Peanut Butter & Pumpkin Muffins
1 cup gluten free Oat Flour 
1 cup blanched Almond Flour 
3/4 teaspoon Baking Soda 
3/4 teaspoon fine Sea Salt 
1 teaspoon Pumpkin Pie Spice 
1/2 teaspoon ground Cinnamon 
1/4 cup natural Peanut Butter (I like crunchy, salted) 
1 teaspoon pure Vanilla Extract 
1 cup (8 ounces) light unsweetened Coconut Milk 
1 cup (8 ounces) unsweetened Pumpkin Purée 
4 droppers full Vanilla Stevia Drops, adjust to taste 
For Topping
1/4 cup chopped Salted Peanuts
Directions:
Pre heat the oven to 350 degrees F with the rack in the middle. Prepare a standard size muffin pan with cooking spray, cupcake liners or some unrefined coconut oil. In a medium bowl whisk together dry ingredients. In another bowl mix together wet ingredients, combine well breaking up any lumps with the back of a spoon. Mix wet and dry and mix together with a spatula until a batter is formed. Add stevia last and adjust to taste. Evenly distribute batter in muffin pan. Top with chopped peanuts. Bake about 25-28 minutes until a toothpick comes out virtually crumb free. 
Notes
Allergic to peanuts? Not a problem, use almond butter, cashew butter or your favorite nut butter instead.

Vegan Peanut Butter & Pumpkin Muffins

  • 1 cup gluten free Oat Flour
  • 1 cup blanched Almond Flour
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon fine Sea Salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon ground Cinnamon
  • 1/4 cup natural Peanut Butter (I like crunchy, salted)
  • 1 teaspoon pure Vanilla Extract
  • 1 cup (8 ounces) light unsweetened Coconut Milk
  • 1 cup (8 ounces) unsweetened Pumpkin Purée
  • 4 droppers full Vanilla Stevia Drops, adjust to taste
  • For Topping
  • 1/4 cup chopped Salted Peanuts

Directions:

  • Pre heat the oven to 350 degrees F with the rack in the middle. Prepare a standard size muffin pan with cooking spray, cupcake liners or some unrefined coconut oil. In a medium bowl whisk together dry ingredients. In another bowl mix together wet ingredients, combine well breaking up any lumps with the back of a spoon. Mix wet and dry and mix together with a spatula until a batter is formed. Add stevia last and adjust to taste. Evenly distribute batter in muffin pan. Top with chopped peanuts. Bake about 25-28 minutes until a toothpick comes out virtually crumb free.
  • Notes
  • Allergic to peanuts? Not a problem, use almond butter, cashew butter or your favorite nut butter instead.

Tagged: recipesfoodmuffinsvegangluten freeyummy

Source: familyfreshcooking.com

20th February 2012

Photo with 7 notes

bread and tomato soup



Bread and Tomato SoupRecipe found at http://thetolerantvegan.com/2011/10/bread-and-tomato-soup/ Makes 4 servingsIngredients: 
1 pound ripe grape tomatoes
3 garlic cloves, peeled and diced
1 cup fresh basil
5 tablespoons extra virgin olive oil
sea salt, sprinkled to your preference
fresh ground black pepper, sprinkled to your preference
1 28 ounce can of whole tomatoes
2 large handfuls of thick, stale bread

Directions:Preheat your oven to 350 degrees Fahrenheit and grab your pretty little grape tomatoes. If you want to keep the grape tomatoes whole in your soup (that’s what I did, I like big bites), take a toothpick and poke a hole into each tomato. Feel free to chop up the grape tomatoes if you want to use smaller pieces in your soup. Just skip the toothpick poking step if that’s the case and slice them up instead.
Chop up your basil
And toss the grape tomatoes, 1 diced garlic clove, and 1/4 of the basil into a small roasting pan. 
Stir in two tablespoons of oil and sprinkle with salt and pepper.
Stick the pan in the oven and let the tomatoes roast for 20 minutes.
In the meantime, place the remaining garlic, basil and oil in a large pot
Cook on medium-high for 2-3 minutes, softening the garlic.
Pour in the canned tomatoes, then fill the empty can with water and pour the water in, as well
Break apart the tomatoes with a spoon and bring the soup to a boil. 
Reduce to a simmer and let the soup cook for 20 minutes.
Remove the grape tomatoes from the oven and add them to your pot of soup. 
Reduce the heat to low so that the soup is barely simmering, and add in large pieces of the stale bread. 
Let the soup simmer for another 10 minutes
Remove from heat and serve immediately 
it’s snowing here today. needing a nice soup!

bread and tomato soup

Bread and Tomato Soup
Recipe found at http://thetolerantvegan.com/2011/10/bread-and-tomato-soup/
Makes 4 servings


Ingredients:
  • 1 pound ripe grape tomatoes
  • 3 garlic cloves, peeled and diced
  • 1 cup fresh basil
  • 5 tablespoons extra virgin olive oil
  • sea salt, sprinkled to your preference
  • fresh ground black pepper, sprinkled to your preference
  • 1 28 ounce can of whole tomatoes
  • 2 large handfuls of thick, stale bread

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit and grab your pretty little grape tomatoes. If you want to keep the grape tomatoes whole in your soup (that’s what I did, I like big bites), take a toothpick and poke a hole into each tomato. Feel free to chop up the grape tomatoes if you want to use smaller pieces in your soup. Just skip the toothpick poking step if that’s the case and slice them up instead.
  2. Chop up your basil
  3. And toss the grape tomatoes, 1 diced garlic clove, and 1/4 of the basil into a small roasting pan.
  4. Stir in two tablespoons of oil and sprinkle with salt and pepper.
  5. Stick the pan in the oven and let the tomatoes roast for 20 minutes.
  6. In the meantime, place the remaining garlic, basil and oil in a large pot
  7. Cook on medium-high for 2-3 minutes, softening the garlic.
  8. Pour in the canned tomatoes, then fill the empty can with water and pour the water in, as well
  9. Break apart the tomatoes with a spoon and bring the soup to a boil.
  10. Reduce to a simmer and let the soup cook for 20 minutes.
  11. Remove the grape tomatoes from the oven and add them to your pot of soup.
  12. Reduce the heat to low so that the soup is barely simmering, and add in large pieces of the stale bread.
  13. Let the soup simmer for another 10 minutes
  14. Remove from heat and serve immediately

it’s snowing here today. needing a nice soup!

Tagged: foodsoupveganrecipehealthy

20th February 2012

Photo reblogged from with 2,273 notes

riiaeatsright:

So you might remember my old post about these waffles. Well I made them again this morning and oh my goodness they are amazing! So simple, so yummy, and so much healthier than the average waffle! So how do you make them? It’s easy…here’s how:
Easy Vegan WafflesIngredients· 2 cups rolled oats· 2 cups water· 1 banana· 1/2 tablespoon of sugar· 1 teaspoon vanilla· 1/2 teaspoon salt
Got all that? Great! Now just follow 5 steps:1. Preheat waffle iron2. Blend all ingredients together in a blender3. Pour the batter into the waffle iron4. Cook until done5. Enjooooooy! :)
I know that this is my old post, I just wanted to say that I used this same recipe and made pancakes! So don’t be afraid to try it out!
Make a bunch of pancakes or waffles and store them in the fridge for the rest of the week! Super fast, super healthy, and suuuper delicious! :)


Looks yummy! Want to try! :) love waffles/breakfast foods!

riiaeatsright:

So you might remember my old post about these waffles. Well I made them again this morning and oh my goodness they are amazing! So simple, so yummy, and so much healthier than the average waffle! So how do you make them? It’s easy…here’s how:

Easy Vegan Waffles
Ingredients
· 2 cups rolled oats
· 2 cups water
· 1 banana
· 1/2 tablespoon of sugar
· 1 teaspoon vanilla
· 1/2 teaspoon salt

Got all that? Great!
Now just follow 5 steps:
1. Preheat waffle iron
2. Blend all ingredients together in a blender
3. Pour the batter into the waffle iron
4. Cook until done
5. Enjooooooy! :)

I know that this is my old post, I just wanted to say that I used this same recipe and made pancakes! So don’t be afraid to try it out!

Make a bunch of pancakes or waffles and store them in the fridge for the rest of the week! Super fast, super healthy, and suuuper delicious! :)

Looks yummy! Want to try! :) love waffles/breakfast foods!

Tagged: foodrecipesveganwaffleshealthyyummy

Source: riiaeatsright