• Home
• Ask
• workouts
• recipes
• Need motivation?
• discaimer

foodgifporn:

Watermelon Salad

(via newmefuckyou)

extractofllama:

Top Pin Tuesday: Fruit Edition

1.Caramel Cheesecake Apple Dip

2. Banana S’mores

3. Strawberry Angel Food Cake Skewers

4. Frozen Strawberries and Yogurt

5. Frozen Banana and Peanut Butter Bites

6. Peach Upside Down Cake

7. Raspberry Mousse Pie

8. Watermelon Ice Pops

(via tan-thin-healthy)

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

(Source: now-do-it, via fitslife)

(Source: journeyofvictoria, via pursuingamazing)

Fruity Summer Sorbets

Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon (or lime) juice
1/3 cup maple (or agave) syrup

Pineapple Banana
2 fresh bananas
1 1/2 cups frozen pineapple
1/2 cup coconut milk
1/3 cup maple (or agave) syrup

Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
1 fresh banana
1/2 tsp ginger powder or grated fresh ginger

Spicy Mango
1 1/2 cups frozen mango
1 fresh banana
1/3 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
a few dashes of cayenne powder

Directions
Add all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.

(Source: tohellwithsalad, via funeralformyfat)

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 healthybeautifulfit)

Banana Ice Cream 🍌🍦😋

Recipe:
Serves 2

2 frozen banana slices
2 T peanut butter
coconut flakes (however much you want)
1/2 tsp almond extract
dash of cinnamon
2 T oat/flax seed mix
a splash of coconut almond milk

Mix it all up in a blender or food processor and share with a friend!

(Source: delectabledelight, via crazysexyfierce)

(Source: symphonyofawesomeness, via healthandcoffee)

sweatsalty:

So I’ve made this a few weeks back and fooled everyone. This is not mashed potatoes. This is mashed cauliflower. Less calories, less carbs, more vegetables, without reducing the flavor or adding any preservatives. If there are ever any “secrets” when it comes to this healthy lifestyle, then this would be it.

This is the recipe I used:

Ingredients:

• 8 cups or 1 head of a Cauliflower Floret
• 4 cloves garlic, crushed and peeled
• 1/3 cup nonfat buttermilk (or milk)
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 teaspoon salt or to taste
• Freshly ground pepper to taste
• Snipped fresh chives for garnish (optional)

Method:

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor (or mash finely with fork). Add milk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

NUTRITION

Per serving:107 calories; 7 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Folate (22% dv).

Carbohydrate Servings: 1/2

4 servings, 3/4 cup each

(Source: thefitty, via hippyhealthy)

proudtobealoser:

This looks so good. Getting alvacados lemon and pita tomorrow

(Source: going4fit, via ashbashashbash)

clottedcreamscone:

Creamy Avocado/Guacamole Egg Salad Sandwich by Kevin - Closet Cooking on Flickr.

(via gettingahealthybody)

2 Minute Homemade Ice Cream

I ALWAYS crave ice cream so I always try and make my own healthier ice cream at home. today I made homemade “ice cream” for my sister and me. I usually use frozen bananas instead of frozen cool whip, but i didn’t have any on hand

6-7 frozen strawberries
1 frozen, sliced banana
1 T granola
2 T melted peanut butter
shredded coconut
dash of cinnamon 

make 1 HUGE serving or 2 servings :)

sweetpea-snacks:

raspberry banana bites

(via oatsandyoga)

fuelingit:

fitnessfoodfabulous:

Veggie Packed Turkey Stuffed Zucchini 

This is a great recipe in which you can sneak in a lot of veggies. It tastes amazing too! 

470 Calories & 8 Points Plus

Ingredients: 

-5 oz lean ground turkey 

-2 large zucchinis 

-Chopped up veggies, I used: tomato, asparagus and green beans. 

-FInely chopped onion and garlic 

-1/4 cup Light shredded cheese I used Provolone 

-Seasonings of choice I used: black pepper, onion powder, italian seasoning, cumin, garlic powder and paprika. 

Directions: 

1. Wash and remove ends from zucchini. Slice in half and place them in a container with salt water (this helps remove the bitterness from the zucchini) set aside. 
2. Chop up the onion and garlic and your choice of veggies. 
3. Sauté the veggies, onion, and garlic until the garlic browns a bit. 
4. Add in the ground turkey and the seasonings. 
5. Let the turkey cook until it is a barely brown and you cant see any raw pieces. 
6. Remove from water and pat dry the zucchini. Using a spoon scoop out the center of the halves (you can add this to the meat if you want) 
7. Scoop in the meat into the zucchini shells and top with the shredded cheese. 
8. Bake in a 400 degree oven for 25 minutes. 

470 Calories & 8 Points Plus

Sub the meat for tofu scramble and the cheese for…. something and I’m all over it