Red Velvet Pancakes

Ingredients:

• 1/2 cup egg whites
• 1 banana
• 1.5 tbsp cocoa powder
• 1/4 cup plain greek yogurt
• 1 cup oats
• 1 tbsp flaxseed
• 1 tbsp wheat germ
• 1 tsp vanilla
• 2 tsp espresso powder
• 1 tbsp stevia
• 2 tsp baking powder
• 1/4 cup water (roughly)

Mix all ingredients in a blender until the consistency is smooth. Cook on a non-stick pan with some olive oil.

Makes 8 pancakes, each having 75 calories, 1 g fat, 3 g sugar, and 5 g protein.

My lunch! Spaghetti squash with pesto, mushrooms, tomato, and tofu. Before and after the sprinkling of nutritional yeast :)
I microwaved 1/2 a spaghetti squash on high for 8 minutes (cut side down). In a pan I fried 1/2 a block of firm tofu, then added a few mushrooms and sliced tomato and let it all sauté in olive oil. Then I added some chopped garlic and pesto, as well as some black pepper. Then I scooped out my squash, added it to the pan, and mixed it around. Top it off with some nutritional yeast and it’s amazing!!

Carrot Cake Pancakes

Ingredients:

• 1 carrot, cut + partially steamed (or just raw if you’re in a rush!)
• 1 banana
• 1/2 cup egg whites
• 3 oz plain greek yogurt (1/2 small chobani container)
• 1 cup oats
• 1 tbsp wheat germ
• 1 tbsp flax
• 1 tsp vanilla
• Spices to your liking (I used mostly cinnamon with some allspice, nutmeg, and ginger)
• 2 tsp stevia

Use a blender to mix everything together until it’s a smooth, even texture. Add water if its too thick (I used around 1/4 cup water) and blend it in. Then, pour out and cook on a non-stick pan or griddle with some olive oil.

Makes 10 (delicious) pancakes! Each one has 62 calories, 1 g fat, 3.5 g protein, and only 2 g of sugar.

There are good eaten plain, with some greek yogurt, sliced banana, maple syrup, walnuts, etc. Feel free to experiment :)

Personally, I would eat a few of these for breakfast along with scrambled eggs or oatmeal and some fruit!

Healthy Berry Ice cream (88 cal per serving and fat free)

Ingredients:

• 2 bananas
• 1.5 cup frozen berries (or fresh!)
• 2.5 cup spinach
• 1.5 cup plain greek yogurt
• 1 tsp agave or honey (optional)

Method:

1. Blend all ingredients together
2. Put in ice cream maker until firm
3. Eat it then or freeze it for later!

This recipe makes 6 servings (I ate one before I pictured it) of delicious ice cream! You don’t taste the spinach at all, and it’s totally adaptable to whatever berries you want to use. Each serving is only 88 calories, 0 g of fat, 6 g of protein, and 10 g of sugar (from fruit!)

40 CALORIE OATMEAL-RAISIN COOKIES!

Ingredients:

• 3/4 cup WW flour
• 1/4 cup oats
• Pinch of baking powder
• 1/4 cup stevia
• 1/2 tsp cinnamon
• 1 tbsp walnuts (optional)
• 1 tbsp raisins (optional)
• Splash of vanilla
• 3 tbsp egg whites
• 2 tbsp unsweetened applesauce
• 1 tbsp water

Method:

1. Mix all dry ingredients in a bowl, then add wet ingredients
2. Shape 13 cookies onto parchment paper or a greased cookie sheet
3. Bake at 350 for 9-11 minutes

If you keep out the raisins and walnuts, the base of each cookie is only 32 calories. Also, feel free to substitute in chocolate chips, carob chips, ect!

These cookies have an almost cakey texture, and go very well with tea or milk!

Each cookie: 40 calories, .6 g fat, 1.5 g fiber, 1 g sugar, 1.7 g protein

Banana Cinnamon Pancakes (55 calories each!)

Ingredients:

• 1/2 mashed banana
• 1 tsp ground flaxseed
• 1 tsp whet germ
• 1/3 cup oats
• 1/3 cup whole wheat flour
• 1/4 cup egg whites
• 1/4 cup water
• 1/2 tsp agave syrup
• 1/2 tsp cinnamon
• Pinch of baking soda & baking powder

Mix all ingredients and cook on a hot gridle with some olive oil.

Makes 7 small-ish pancakes, serves 1 or 2.

Each pancake: 55 cal, .6 g fat, 1.6 g fiber, 1.5 g sugar, 3 g protein!

Would be really good with added cocoa powder, chocolate chips/ carob chips, ect.

Feel free to experiment! I ate them with B’nPB, sliced banana, and extra cinnamon :)

CAROB CHIP BANANA BREAD (vegan + wheat-free!)

Adapted from Simple Treats, by Ellen Abraham

Ingredients:

• 2 mushed bananas (~1 cup)
• Scant 1/4 cup veggie oil (I used olive oil)
• 1/4 cup maple syrup
• 3/4 cup soy milk (or skim milk if not vegan)
• 1 tsp apple cider vinegar
• 2 tsp vanilla
• 3/4 cup carob chips
• 1/2 cup chopped walnuts
• 1 cup barley flour
• 3/4 cup quick oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt

Method:

1. Pre-heat oven to 350 degrees and grease a 9x4 in loaf pan with oil
2. Mash the bananas in a small bowl, then add the next 6 ingredients (up to and including the carob chips)
3. In a larger bowl, combine the rest of the ingredients (dry) and make sure they’re evenly distributed
4. Whisk the wet ingredients into the dry ingredients then pour into loaf pan (do not over-mix)
5. Bake at 350 for 30 min, then turn it around so it cooks evenly for another 25-30 mins
6. Let cool and enjoy!

This yeilds about 14 pieces at 166 calories each.

GUYS THIS IS SO GOOD. It would also make great muffins!

Ahhhh from my old account haha so weird of this to pop up on my dash! This was one of my first ever healthy experiments and it was pretty good :)

Healthy Pumpkin-Spice Muffins

(No sugar, white flour, butter, or oil!)

Ingredients:

• 1 medium banana, mashed
• 1/2 cup pumpkin puree 
• 1/4 cup egg whites
• Scant 1/8 cup maple syrup
• 1 tsp vanilla
• 1/2 cup quick oats
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp allspice
• 2 tsp wheat germ
• 2 tsp ground flaxseed
• 1/4 cup walnuts

Directions:

1. In a bowl, mix together the banana, pumpkin puree, maple syrup, egg whites, and vanilla
2. In a separate bowl, mix together the rest of the ingredients (dry)
3. Add the dry ingredients to the wet ingredients, making sure everything is evenly distributed
4. Pre-heat the oven to 375
5. Grease muffin tins with either PAM, or olive oil mist (like I did) and fill
6. I made large muffins (bigger than my palm) and got 4. This would make around 8 regular sized muffins
7. Bake for 12-22 minutes, depending on the size
8. Enjoy!

Nutrition (4 muffins/ 8 muffins): cal: 204/102, fiber: 6 g/3 g, fat: 4 g/2 g, carbs: 37g/18.5 g

HEALTHY VEGGIE BURGER (55 CAL)

Ingredients: 

• 15 oz (1 can) black beans
• 1 chopped onion
• 1 grated carrot
• 3 cloves garlic, chopped
• 2 cups frozen spinach
• 1 whole egg, 1 egg white
• 3/4 cup quick oats
• Spices (I used cumin, crushed red pepper, paprika, and cayenne pepper)
• Salt + pepper

Directions:

1. Rinse beans with water to get the extra sodium off, then pulse them in a food processor a couple times until they’re broken up a little. Put them into a large bowl
2. Put the onion, carrot, spinach, and garlic into a non-stick pan over med/low heat to sauté until they soften up. Add salt and pepper to your liking, then also mix in the spices of your choice
3. Put this mixture into the food processor and pulse until it’s all well mixed and the components are in small pieces. Add to the large bowl and mix.
4. Add the oats to the bowl and make sure every thing’s combined. By this point, it should be cooled down enough to add the eggs.
5. Add the eggs and stir so that everything is evenly mixed.
6. Form into 12 patties
7. They might be a little sticky, so coat them with either oat flour, panko, bread crumbs, ect.
8. To bake them, cook them in the oven at 375 degrees until they feel firm. To fry them, put olive oil into a pan and wait for it to get hot. Then, add the patties and wait for them to brown before flipping them over.
9. Enjoy your healthy, easy, homemade veggie burgers!

NUTRITION: 55 calories, 3.5 g fiber, 4 g protien, and only .8 g fat!

(Top: Baked patty with avocado dip, Bottom: panko-coated and pan fried on the left, oat flour coated and baked on the right)

thinstronghappy replied to your post: Just made chocolate meringues

what’s the recipe?!?!

I sort of adapted recipes I found online and here’s what I used:

• 3 egg whites
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• 3/4 tsp vanilla
• 1/8 cup unsweetened cocoa powder
• 1/4 cup sugar

Beat the egg whites, salt, cream of tartar, and vanilla then when they’re forming soft peaks, add the sugar and cocoa until they form stiff peaks. Then spoon onto cookie sheets and bake at 265 degrees! I didn’t time mine… oops. Hah I just went by eye.

They’re addictive!

HEALTHY BLUEBERRY/PEACH MUFFIN 97 CAL

No butter, no oil, no sugar, no white flour, and no artificial sweeteners!

Ingredients:

• 1/8 cup dried blueberries
• 1/2 nectarine chopped finely
• 1/2 cup slivered almonds
• 1/2 banana, mashed
• 1/2 cup unsweetened applesauce
• 2 egg whites
• 4 tsp agave nectar
• 1 tbsp honey
• 1/2 cup milk (I used skim)
• 1/2 cup quick oats
• 1/2 cup regular oats, ground
• 2 tbsp wheat bran
• 1 tbsp wheat germ
• 2 tsp ground flax
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp almond butter
• 1 peach, chopped into cubes
• 1 cup whole wheat flour
• 1 tsp cinnamon

Directions:

• Mix banana, applesauce, egg whites, agave nectar, honey, almond butter, and milk together in a large bowl
• In a separate bowl, mix the two oats, flour, almonds, dried blueberries, wheat bran, wheat germ, flax, baking powder, baking soda, and cinnamon
• Slowly add the dry ingredients to the wet ingredients, stirring along the way. 
• Add the chopped peach and nectarine, making sure it’s evenly distributed
• Get the muffin trays and put a thin layer of nonstick cooking spray, or mist it with olive oil (thats what I did) then fill
• Cook at 380 degrees for 20 to 25 minutes
• Enjoy! <3 Eatloverun

Makes 18 muffins, each one with 97 calories, 3 grams of fiber, 4 g of protien, and only 5 grams of sugar!

Ingredients:

• 1 pack of shirataki tofu noodles (I used the spaghetti shaped ones)
• 2 bell peppers
• 15 baby portabella mushrooms
• 3 small onions
• 4 tbsp vegetable oil (I used avocado oil)
• 2 tsp sesame oil
• 2 or 3 crowns of broccoli, depending on size
• 4 scallions, chopped
• 2 cloves garlic
• 3 tbsp soy sauce
• Juice of 1 lime

Directions:

1. Chop peppers, mushrooms, and onion into bite sized pieces.
2. Heat up the vegetable oil in a large nonstick pan, and add chopped garlic. Then add the chopped pieces of peppers, mushrooms, and onions. Leave this at a medium/ high temperature.
3. Boil broccoli until it’s softer, but still crisp and green. Cut into bite sized pieces and add to the pan.
4. Mix the sesame oil, soy sauce, and lime juice into the stir-fry. 
5. Continue cooking at high heat (it should be sizzling) but make sure you keep stirring in order to avoid burning or sticking.
6. Open the package of noodles, and put them in a strainer. Rinse them for about 5 minutes, or until the fishy smell is gone. Then, put them into a bowl and microwave them for 60 seconds. 
7. Once the stir fry is almost ready (cooked to your liking), move it all to one side and add the noodles to the pan.
8. Let the noodles sizzle a little, then mix it all together.
9. Sprinkle chopped scallion on top, serve, and enjoy!

This makes 7 large servings at 157 calories each. It also has 5 grams of fiber and 4.5 grams of protien!

It’s extremely filling and tasty, and super-easy to make :)

<3 Eatloverun

thelittlehealthnut:

simplicityobsessed:

How to Make Carrot “Pasta”

1. Get a medium/ large carrot, cut the ends off, and peel off the outer layer. Then, peel long strips off until you reach the center (I personally dislike the inside of a carrot. I don’t know why… I don’t use that part lol)

2. Make the thicker strips thinner by slicing them lengthwise. This step is completely optional, but I like it do it! Now you have your finished “noodles”!

3. Put them into a frying pan with some olive oil (or avocado oil), salt, and pepper. Cook them for a couple minutes, pushing them around on the pan until they are soft

4. Add however much sauce you want to the pan. Stir the carrots and sauce together to warm it up. I used tomato sauce with onions :)

5. Enjoy! This is so good, even if the pictures don’t do it justice.

This looks delicious. Pasta is my all time favorite food but pretty much gave it up because how many calories it can rack up so this looks like a great alternative.

Loooove making this — although nothing beats pasta to me. (It’s the Italian in me!) I just make sure I don’t eat too much pasta, and I eat whole grain when I do. I do LOVE putting carrot strips into stir-fries and things like that though.  

HOLY SHIT I ORIGINALLY POSTED THIS FROM MY OLD ACCOUNT SKINNYLIV AND NOW IT HAS SO MANY REBLOGS. WHAAT THE FUCKKKK?!? :DD