fit for infinity - Posts tagged recipe

Posts tagged recipe

berryhealthy:

ingredients
2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
2 ripe bananas
3 tbsp agave nectar, maple syrup or honey if not vegan
3 tbsp unsweetened vanilla or plain almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1 cup almond meal (ground from raw almonds)
1/2 cup + 2 tbsp oat flour (ground from GF oats)
Optional toppings: chopped nuts, rolled oats, crumb topping

instructions
preheat oven to 350 degrees f and line a muffin tin with 8 paper liners.
in a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
next add bananas and mash. add agave, baking powder, vanilla, almond milk and stir.
add almond meal and oat flour and stir once more. taste to see if it needs more sweetener. i added a touch more because I prefer sweeter muffins.
bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
remove and let rest in pan for 5 minutes. then cool all the way on a cooling rack.
store in an airtight container or covered with plastic wrap for several days. freeze for longer storage.

nutrition information
serving size: 1 muffin calories: 158 Fat: 7g carbohydrates: 21g sugar: 10g fiber: 3.7g protein: 4.5 g

ingredients

2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)

2 ripe bananas

3 tbsp agave nectar, maple syrup or honey if not vegan

3 tbsp unsweetened vanilla or plain almond milk

1 tsp pure vanilla extract

1 tsp baking powder

1 cup almond meal (ground from raw almonds)

1/2 cup + 2 tbsp oat flour (ground from GF oats)

Optional toppings: chopped nuts, rolled oats, crumb topping

instructions

preheat oven to 350 degrees f and line a muffin tin with 8 paper liners.

in a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.

next add bananas and mash. add agave, baking powder, vanilla, almond milk and stir.

add almond meal and oat flour and stir once more. taste to see if it needs more sweetener. i added a touch more because I prefer sweeter muffins.

bake for 25-30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give.

remove and let rest in pan for 5 minutes. then cool all the way on a cooling rack.

store in an airtight container or covered with plastic wrap for several days. freeze for longer storage.

nutrition information

serving size: 1 muffin
calories: 158
Fat: 7g
carbohydrates: 21g
sugar: 10g
fiber: 3.7g
protein: 4.5 g

Source ・ 2 weeks ago ・ 978 notes

jenlovinglife:

Awesome Chicken Salad
What to do with a whole roast chicken? Make salad!! Nom. This I made from a rotisserie chicken I got for $5 at Safeway.. but it’s SO easy to roast one yourself. I use this recipe when I do. Either way, be sure to skin the chicken before pulling it apart for the salad.
4 cups cubed/shredded chicken
1 cup sliced celery
1/2 cup raisins (or diced apples)
1/3 cup 0% Greek Yogurt
1/4 cup Olive Oil Mayonnaise
3 tsp Spicy Brown Mustard
1 clove garlic, finely chopped or crushed
1/2 tsp paprika
1 tsp dried basil
Freshly ground salt & pepper to taste
Mix all ingredients in a large bowl, slowly add salt and pepper to taste. Serve on Ezekial bread, lettuce leaves, or eat solo! Delicious.

Awesome Chicken Salad

What to do with a whole roast chicken? Make salad!! Nom. This I made from a rotisserie chicken I got for $5 at Safeway.. but it’s SO easy to roast one yourself. I use this recipe when I do. Either way, be sure to skin the chicken before pulling it apart for the salad.

4 cups cubed/shredded chicken

1 cup sliced celery

1/2 cup raisins (or diced apples)

1/3 cup 0% Greek Yogurt

1/4 cup Olive Oil Mayonnaise

3 tsp Spicy Brown Mustard

1 clove garlic, finely chopped or crushed

1/2 tsp paprika

1 tsp dried basil

Freshly ground salt & pepper to taste

Mix all ingredients in a large bowl, slowly add salt and pepper to taste. Serve on Ezekial bread, lettuce leaves, or eat solo! Delicious.

(via jamierunningwild-deactivated201)

Source ・ 2 weeks ago ・ 84 notes

fattributes:

Baked Aubergine and Chickpeas

Baked Aubergine and Chickpeas

(via size10plz)

Source ・ 2 weeks ago ・ 52 notes

beautifulpicturesofhealthyfood:

Nori veggie wrap - delicious, quick and easy to make…RECIPE

(via lemongingertea)

Source ・ 2 weeks ago ・ 4553 notes

Vegan Caramel Apple Crumb Pie

Source ・ 2 weeks ago ・ 184 notes

cthulhuforpresident:

Made this for my housemate for her birthday. It’s amazing…100% raw, 100% vegan, and 100% sweet as fuck.
Lemon Berry Swirl CheesecakeCrust1 1/2 cups almonds2/3 cup raisins1/4 cup shredded coconut1 teaspoon pure vanillaGrind the almonds into a flour in a food processor. (unfortunately our blender wasn’t capable of this so mine were still a bit chunky!!)Add the raisins and continue grinding until broken down.Add the coconut and vanilla. Grind again to incorporate.Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.Press evenly into the bottom of a 12″ spring form pan.Filling3 cups cashews3/4 cup + 2 tablespoons lemon juice2/3 cup agave or other liquid sweetener (I used golden syrup)Pinch of saltLemon zest (from all juiced lemons)1 cup melted coconut oil4 cups mixed berriesBlend all except the oil and berries.Add half of the oil and blend again until completely smooth.Transfer 1/2 – 2/3 cup of the mixture to a small bowl.Add all the berries and other half of the oil back to the mixture in the blender and blend until smooth.Pour the filling evenly over the crust.Pour blobs of the lemon cream on top.Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.Chill in the fridge for at least 8 hours, or overnight.I chucked some strawberries ontop after it had set :)

cthulhuforpresident:

Made this for my housemate for her birthday. It’s amazing…100% raw, 100% vegan, and 100% sweet as fuck.

Lemon Berry Swirl Cheesecake

Crust
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla

Grind the almonds into a flour in a food processor. (unfortunately our blender wasn’t capable of this so mine were still a bit chunky!!)
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12″ spring form pan.

Filling
3 cups cashews
3/4 cup + 2 tablespoons lemon juice
2/3 cup agave or other liquid sweetener (I used golden syrup)
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
4 cups mixed berries

Blend all except the oil and berries.

Add half of the oil and blend again until completely smooth.
Transfer 1/2 – 2/3 cup of the mixture to a small bowl.
Add all the berries and other half of the oil back to the mixture in the blender and blend until smooth.

Pour the filling evenly over the crust.

Pour blobs of the lemon cream on top.

Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.
Chill in the fridge for at least 8 hours, or overnight.
I chucked some strawberries ontop after it had set :)

(via finding-my-ease)

#recipe #vegan #raw #dessert

Source ・ 1 month ago ・ 8025 notes

Cinco de Mayo Recipe Roundup!

Beer Battered Fried Avocado Tacos
(use vegan mayo for the cilantro sauce)

Fresh Citrus Daiquiri

Tortilla Chip Queso Casserole

Chunky Citrus Guacamole

Award-Winning Salsa Recipes

Fun Party Tacos

(via my-healthy-recovery-fitlosophy)

Source ・ 1 month ago ・ 379 notes

Minestrone Soup

(via 10000steps)

Source ・ 1 month ago ・ 943 notes

theroadtohealthyliving:

Thai Chicken Salad Wraps

theroadtohealthyliving:

Thai Chicken Salad Wraps

Source ・ 1 month ago ・ 129 notes

veganfeast:

Wholegrain Apple Muffin by Anh Yü on Flickr.

Wholegrain Apple Muffin by Anh Yü on Flickr.

(via my-healthy-recovery-fitlosophy)

Source ・ 1 month ago ・ 205 notes

foodopia:

pea ricotta tartines: recipe here

pea ricotta tartines: recipe here

Source ・ 1 month ago ・ 429 notes

tonefastfitness:

Recipe of the dayThe NEWEST LUNCH OBSESSION!!!!! Utterly brilliant, people. Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters (me) to mow down daily. THE ARRANGEMENT From BOTTOM to TOP: Dressing Shredded carrots Cherry tomatoes Sunflower seeds Hard boiled eggs Baby spinach DIRECTIONS
1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.
Like us on Facebook: facebook.com/tonefastfitness

tonefastfitness:

Recipe of the day
The NEWEST LUNCH OBSESSION!!!!! Utterly brilliant, people. Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters (me) to mow down daily. THE ARRANGEMENT From BOTTOM to TOP: Dressing Shredded carrots Cherry tomatoes Sunflower seeds Hard boiled eggs Baby spinach DIRECTIONS

1) Arrange ingredients in a large mason jar

2) Store in fridge for up to a week

3) When ready to eat: shake jar, place on a plate, and eat!

You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.

Like us on Facebook: facebook.com/tonefastfitness

(via 10000steps)

Source ・ 1 month ago ・ 3208 notes

notanotherhealthyfoodblog:

Roasted red potato & parsley salad

click here for recipe

notanotherhealthyfoodblog:

Roasted red potato & parsley salad

click here for recipe

Source ・ 1 month ago ・ 131 notes

eat-pure:

theroadtohealthyliving:

Smoked Salmon and Pea Shoot Pita Breads

http://canuckcuisine.com/smoked-salmon-and-pea-shoot-wraps/

theroadtohealthyliving:

Smoked Salmon and Pea Shoot Pita Breads

http://canuckcuisine.com/smoked-salmon-and-pea-shoot-wraps/

(via oatsandyoga)

Source ・ 1 month ago ・ 395 notes

tastesbitesandlicks:

Lazy Hummus
Combine chickpeas, red onion, cilantro and tablespoon of olive oil in blender. Puree. Add fresh lime and salt.
So fast, so good.

tastesbitesandlicks:

Lazy Hummus

Combine chickpeas, red onion, cilantro and tablespoon of olive oil in blender. Puree. Add fresh lime and salt.

So fast, so good.

(via my-healthy-recovery-fitlosophy)

Source ・ 1 month ago ・ 428 notes