n-amastea:

raspberry lime water, yummy!

(via forksandfoods)

veganfoody:

Tangled Thai Salad
With a peanut lime dressing and a crunchy salad topper of puffed quinoa, currants, goji berries and nuts.

(via queerfitness)

carogetsfit:

vegenista:

Who needs eggs on Easter when there are so many other compassionate (& healthful) substitutions? 

http://www.nomeatathlete.com/vegan-baking-substitutions/

great info!!

(Source: butterflygrace, via yoga-bunny)

befriend-the-burn:

im-fit-wwhen-its-summer:

now-do-it-fitspo:

20 Summer Smoothie Recipes
Watermelon Frosty
Grapefruit Pink Smoothie
Strawberry Lemonade Frosty
Pinkie Sweet Pomegranate Smoothie
Citrus Frosty
Peaches and Cream Smoothie
Fresh Orange Juice Smoothie
Peachy Hemp Protein Smoothie
Peachy Lychee Daiquiri
Calm Chamomile Smoothie
Pina Avocado Smoothie
Kiwi Basil Smoothie
Blue Acai Smoothie
Blueberry Kickstart Smoothie
Berry-Cado Smoothie
Strawberry Banana Smoothie
Blueberry Coconut Water Frosty
Dark and Frosty Acai Smoothie
Almond Butter Shake
Chocolate Chai Shake

Omfg

Lifesaver.

(Source: now-do-it, via golden-states)

rawlivingfoods:

Savory Mexican Salad with Guacamole

This raw meal never fails to satisfy! It’s not only delicious but it’s also a nutritional powerhouse.

Salad Ingredients

• ½ Bunch Romaine Lettuce chopped
• ½ Bunch Lacinato Kale de-stemmed and chopped
• Cucumber slices
• Mixed Baby Greens
• Sprouts

Salsa:

• 2 Heirloom Tomatoes
• 1 Red Bell Pepper
• 1 Stalk Celery
• Handful Cilantro
• ¼ Onion
• ½ Lemon juiced
• Dash of Cayenne

Directions: Chop and mix all ingredients in a large bowl or add to a food processor.

 Guacamole:

• 2 Avocados
• Handful Cilantro
• 1 Clove Garlic
• ½ Lemon juiced

Directions: Chop and mix all ingredients in a large bowl or add to a food processor.

 Enjoy! :)

gettingahealthybody:

The Easiest Vegetable Soup

Ingredients:

1. 2 bundles Celery, washed and chopped (makes about 5 cups chopped)
2. 2 (10-12 oz) bags Frozen veggie mix of choice (I like the ones with broccoli, cauliflower, squash and carrots)
3. 4 Chicken or vegetable stock cubes (or 4 cups chicken/veggie broth and skip the water)
4. 4 cups water (more or less depending on desired consistency of soup)
5. 1-2 pkts Stevia or 1/2-1 tsp sweetener of choice
6. Dash Pepper (or to taste)
7. 1 tsp Dried parsley (or to taste)

Directions:

1. Place everything in a crock pot and cook over low heat for 6-8 hours, or high heat for 4 hours, or until vegetables are softened to your liking. 

I love making soups, and veggies tastes so good when soft!

(via valkyrieintraining)

healthier-habits:

Good how to on caramelizing onions.

Recipe Link: simplyrecipes.com

Click here for more healthy recipes!

(via journeytoa140pounds)

fruit-loop-vegan:

raspberry lemon cheesecake cookies

by KRISTINA SLOGGETT

dairy, egg, and gluten free, vegan

makes 12-15 cookies

1 tablespoon flax seed, freshly ground
2 tablespoons warm water
1/3 cup coconut oil
1/3 cup dairy free cream cheese (non hydrogenated), softened
1/2 cup sugar (agave, coconut nectar, raw sugar)
1 cup gluten free all purpose flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
pinch salt
3/4 pint fresh raspberries
zest of 1/2 small lemon

Preheat oven to 350 degrees.

Grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces one egg).

Cream together coconut oil, cream cheese, and sugar; stir in flax mixture. Add flour to the top of this mixture, do not stir. Add baking powder, xanthan gum and salt, stirring into the flour before combining flour with coconut cream cheese. Fold in raspberries and lemon zest. Drop cookies by spoonful onto prepared (silpat, parchment) baking sheet, bake at 350 for approximately 15 minutes.

(via danielnovice)

wakeuphealthy:

Oatmeal Cupcakes To Go

(makes 24-25 cupcakes)

Adapted from: Cookie Dough Baked Oatmeal.

• 5 cups rolled oats (400g)
• 2 1/2 cups over-ripe mashed banana, measured after mashing (For all substitution notes on this recipe, see nutrition link below.) (600g)
• 1 tsp salt
• 5 NuNaturals stevia packets (or omit and use 5 tbsp of any liquid sweetener instead)
• optional: 2/3 cup mini chocolate chips
• 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back to 1 1/3 cups)
• 1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)
• 2 1/2 tsp pure vanilla extract
• optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

http://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/

Breakfast Oatmeal Cupcakes: Calories and Nutrition Facts

Per cupcake:

WW Points (new system): 2 points per cupcake

As mentioned in the post, I don’t mean to suggest that a person eat just one cupcake–and nothing else–as breakfast (although that would definitely be a step up from skipping the meal altogether). Feel free to pair one or two cupcakes with something like a piece of fruit and a little container of nut butter, for a balancedbreakfast on the go.

Substitution Notes:

For the banana: Applesauce will work, but you might want to add a little extra sweetener (and decrease the water according to how much extra liquid sweetener you add).

For the rolled oats: I haven’t tried quick oats, nor have I tried steel-cut in this recipe. So I have no idea how either would work.

For the oil: I haven’t tried subbing more banana for the oil. I am sure you can do it, and it will be fine texture-wise. No idea about the taste, though.

Protein Powder? Perhaps you could add some protein powder to these (or replace some of the oats with protein powder). If anyone tries before me, I’d love to hear the results.

http://chocolatecoveredkatie.com/breakfast-oatmeal-cupcakes-calories-and-nutrition-facts/

(via running-is-the-remedy)

veganfoody:

Spicy Quinoa, Cucumber and Tomato Salad

(via cleaneatsss)