prettybalanced:

Grilled Vegetable and Mozzarella Sandwich

(via fitforinfinity)

(via getting-fit-notskinny)

(via sailors-babies)

beautifulpicturesofhealthyfood:

future-superwoman:

hipbonesandrunningshoes:

healthvixen:

Oh my gosh. Yes.

Mmmm want!

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I am totally making this. Soon.

beccasfitlife:

Mix dry ingredients in one bowl:

• 156 grams = 1 1/3 cups Oatmeal Flour (Take slow cooking oats dry, blend them up into a flour using the blender)
• 2 Scoops MAGNUM Quattro Isolate (I used Chocolate Love)
• 1/4 tsp Sea Salt
• 1/2 tsp Baking Soda

In a separate bowl mix the following:

• 126 grams = 1/8 cup of Egg Whites
• 1/2 cup Water
• 1 Cup Blueberries (Blend them up in food processor)
• 1/2 Cup or (120 grams) Non Fat Greek Yogurt
• 1 TBSP Pure Vanilla
• 3 TBSP 100% Cocoa Powder (I’m going to use around 5-6 TBSP next time I make it. Wasn’t chocolate enough for me!)

1. Preheat oven to 350 degrees.
2. Once both bowls of ingredients are mixed well, take the wet ingredients and slowly mix them into the dry ingredients. Mix well.
3. Spray with PAM 9 inch cake tin. Pour the ingredients into tin. 
4. Bake for 25-30 minutes. Let cool. Check with a fork to see when the batter is cooked. Be careful not to overcook your cake!

I divided mine into 8 slices. Enjoy!

Nutrition Facts per slice:

Approx 135 calories & 20g of protein

(via fitforinfinity)

Can’t wait until I don’t “need” to track my calorie intake 

(via ibustminesoicankickyours)

goinghealthyforlife:

Chili Roasted Sweet Potato Spring Rolls

Ingredients

• 8 rice papers
• 3-4 oz of brown rice noodles
• 1 medium sweet potato
• 1/2 medium onion
• 1 clove garlic
• 1 tablespoon chili flakes
• 2 tablespoons honey
• 1 1/2 tablespoons rice vinegar
• pinch of salt
• soy sauce, for dipping

Instructions

1. Preheat oven to 375˚.
2. In a small bowl or mortar/pestle, combine the chili flakes, garlic, honey, vinegar, and salt. Break down the chilis a bit and mix everything well. Cut sweet potato into long and thinner sticks (1/4″ thick) and slice onion. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast for 25-35 minutes- sweet potato should be just beginning to brown.
3. Cook brown rice noodles according to package. Drain hot water into a dish that is big enough to fit the rice paper. Set up your spring roll rolling station with the water, veggies, rice noodles, and a place to roll/cut each spring roll.
4. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with rice noodles and veggies. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
5. Once done slice in half and serve with a little bowl of soy sauce.

(via happyhealthyhorny)

Blueberries look great and everything but I don’t even like them that much (I’ve only had them once though, could have just been a one off thing)

(via dare-to-be-healthy)

(via happyhealthyhorny)

Mandarin season is coming soooooooooooon

(via healthyandhappyandhopeful-deact)

fit-and-slim:

Wholegrain Waffles with Yogurt, Banana, Blueberries, Strawberries, Sunflower Seed Butter and Honey

(via vegetable-lover)

healthygalore:

Recipe of the Day: Grilled Pork Tenderloin Sandwiches

Why? Surprisingly only 264 calories, and only 6 g of fat!

(via shedweightnottears)

beautifulpicturesofhealthyfood:

Click hereand follow for more beautiful pictures of healthy food everyday.

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(via defining-me)

(via ibustminesoicankickyours)