(via iamfitspired)

(via tobehappy-andhealthy)

healthier-habits:

Healthiest fruit, vegetables, grains, herbs and spices

muffintop-less:

Valentine Peanut Butter Cups {Gluten Free, Dairy Free & Diabetic Friendly}

Ingredients

• 6 ounces sweetened carob chips
• 2 tablespoons coconut oil
• 2 tablespoons peanut butter, natural, no sugar added
• 2 packets powdered stevia
• 2 tablespoons crushed chopped peanuts

Directions

In a small bowl melt carob chips and coconut oil in the microwave or in a pot on the stove. Stir until completely smooth. In another bowl mix the peanut butter and stevia together. In a silicone mini valentine shaped mold or mini cupcake liners, fill each with 1 teaspoon of chocolate. Add 1/2 teaspoon of peanut butter. Cover each with 1 more teaspoon of chocolate. Top with crushed peanuts. Refrigerate for 30 minutes to an hour.

This recipe is by Sugar Free Mom, one of my favorite new recipe blogs to follow. If you like this one, go check out her site! =)

(via healthy-craving)

(via getskinnywithit)

bellissimaragazzaa:

White Chocolate Oatmeal 

This stuff…go try it. It’s amazing.

Also, tip: you can make pistachio, vanilla, chocolate, cheesecake, or banana cream oatmeal by just substituting the jell-o flavor (those are the only fat free sugar free flavors I know of).

253 calories, 42g carbs, 4g fat, 13g protein, 5g fiber.

1/4 cup vanilla soy milk

1/4 cup fat free ricotta cheese

2 teaspoons Jell-O sugar free fat free white chocolate pudding mix

1 cup water

1/2 cup rolled oats

Mix all ingredients together and microwave on high for three minutes until it’s at the thickness you want!

bellissimaragazzaa:

Strawberry Cheesecake Oatmeal

201 calories, 31g carbs, 3g fat, 10g protein.

In contrast to my pumpkin cheesecake oatmeal, this is a lot richer & sweeter. You can use more cream cheese/whipped topping, or not. It honestly won’t make that much of a difference in taste, just make sure that you have an equal ratio of cream cheese to whipped topping (1 tablespoon of cream cheese to 1 tablespoon of whipped topping). Ricotta cheese might also be an interesting addition to try. 

The jello pudding mix is what makes it super sweet though so vary accordingly! 

1/3 cup rolled oats

2 strawberries

1 ounce (two tablespoons) fat free cream cheese

2 tablespoons fat free whipped topping (light whipped cream should work too, -5 cals)

2 teaspoons sugar free fat free jell-o cheesecake pudding mix

2 tablespoons liquid egg whites/1 egg white (optional)

1 tablespoon sugar free maple syrup (optional)

Cinnamon and truvia to taste (I used three truvia packets in the whole thing, two should probably be enough if you don’t have a massive sweet tooth like me)

Prepare oats using overnight oats method. Chop up strawberries (or puree them in a blender/magic bullet, that will make this more ‘strawberry’) and add to oatmeal. Add in cream cheese, egg whites, whipped topping, pudding mix, trivia, and microwave until cream cheese and whipped topping have melted into oatmeal. Mix well and add cinnamon and maple syrup on top. Whipped cream for an extra 15c!

PS: As a testament to how good this was, I’ll tell you guys that I had half of this nice and warm for breakfast in the morning, put the rest in the fridge, and ate the other half cold for dessert in the evening. It was AMAZING both ways :)

numquamsuccumbe:

Banana Oatmeal (With Wheat Germ)

(4 servings)

• 3 and 1/4 cup water
• 1/4 teaspoon salt (optional)
• 1 cup quick or old fashioned oats
• 2/3 cup wheat germ - toasted
• 2 medium bananas - sliced into coins
• 4 Tablespoons brown sugar
• 2 Tablespoons butter

* You can buy toasted wheat germ or you could toast it yourself. To toast, just place the wheat germ in a frying pan over medium-high heat. Stir often until it starts to smell nutty.

Bring the water and salt to a boil. Slowly, add the oats and the wheat germ. Reduce the heat to medium-low, so the water is at a high simmer. Cook for 6 to 8 minutes or until you reach your desired consistency. Stir in the butter until mixed and melted.

Divide the cereal among serving bowls. Top with banana slices and sprinkle with brown sugar.

Delicious. Toasty. Fruity. For creamier oatmeal, use half water and half milk. You could also add raisins if you like - just stir in a handful when you mix in the butter.

skinnycalifornia:

DO THESE 9 THINGS IN YOUR KITCHEN TO LOSE WEIGHT

1. Make fruits as accessible as a bag of chips: Wash, cut up, and store fruits such as grapes, melon, kiwi, pineapple, and apples in reusable containers in the fridge so they’re easy to grab. Make sure they’re right up front at eye level so they’re the first thing you see when you open the fridge door.
2. Prepare a big container of salad: Having a salad before dinner is a great way to fill you up so you eat less of the main course, but preparing a salad every night takes so much time that it’s tempting to skip out. Ensure you get a bowl of greens every night by making an enormous bowl of salad at the beginning of the week. You’re sure to eat a salad with dinner if it’s already made — just scoop out a bowl, top with vinaigrette, and enjoy.
3. Have measuring cups and spoons on the counter: Measuring your food will keep portions in check since overestimating serving sizes is a huge reason people don’t lose weight. Seeing measuring spoons and cups on your kitchen counter will be a visual reminder not to forget to use them.

1. Pre-make snack packs: You know what happens when you eat chips or crackers out of the box — you practically end up polishing off the entire package! Take your favorite healthy snacks such as mixed nuts, popcorn, cheese, and fresh fruit, grab some Ziploc baggies, and make some 100-calorie or 150-calorie snack packs you can keep in your cupboard or fridge.
2. Ditch the unhealthy foods: Your hubby and kids might be fans of an occasional can of soda, bowl of cookie dough ice cream, or Hershey’s Kiss, but if those foods are within your reach, you’re bound to crave them. Throw out or give away the junk because if it’s not in your kitchen, you can’t be tempted to eat it.
3. Use smaller-sized plates: When we prepare a plate of food, we feel the need to fill it up completely. If you start out with a smaller-sized salad plate, there’s only so much you can pile on, so you’ll end up consuming fewer calories.
4. Freeze fruits and veggies: Buy larger bags of fruits and veggies at the store and wash, cut, and store them in baggies in the freezer. You’ll not only save money when you buy in bulk, but you’ll also have them on hand to add to your smoothies, yogurt, pasta dishes, soups, and omelets.
5. Double or even triple the recipe: Whether you’re making soup, roasted veggies,quinoa salad, or something else for dinner, don’t just make enough for one meal. Package the leftovers in containers you can easily grab for the next few days’ meals. If your lunch or dinner is already prepared, you won’t have to resort to unhealthy takeout.
6. Put food away before you sit down to eat: After you’ve cooked up an amazing vegan mac and cheese, serve yourself an appropriate serving size and then wrap it up and put it in the fridge. If you leave it out, you’re more likely to go back for unnecessary seconds or thirds. Out of sight means off your hips.

(via fitninspired)