any good chicken recipe suggestions?
Yum yum egg whites for breakfast!
beautifulpicturesofhealthyfood:
Easy, healthy, yummy breakfast idea!!!! Apples with your choice of butter (peanut, almond, soy, etc) and your choice of topping!
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(via fit-asa-fiddle)
LUNCH - steak & feta salad
100g rump steak
1.5 eggs boiled
Rocket & spinach salad mix
1/4 cucumber
1/4 tomato
22g feta cheese
ONLY 270 CALORIES :)
PROTEIN CHEESECAKE RECIPE
INGREDIENTS (makes 1 dozen cheesecakes, if baked in a cupcake pan)
Cheesecake part:
- 1 cup of nonfat plain Greek yogurt
- 2 tbsp of nonfat or 1-2% fat cottage cheese (I used 2%)
- 1 tbsp of whole wheat flour (orig. recipe called for coconut flour, but I didn’t have any)
- 1 whole medium lemon
- 2 fresh organic eggs
- 1/4 cup of vanilla whey
- 1/4 cup Stevia
- 1/2 cup berries
Crust part:
- 1/2 cup of walnuts
- 6-7 pitted medjool dates
DIRECTIONS:
1. Make the crust: blend the nuts and dates together in a food processor. It should turn into a crumbly gravel. If you don’t have walnuts, you may experiment with other nuts, but I cannot assure you that they will stick together as well as walnuts do! The stickiness from the dates should hold the bits together.
2. Scoop about a tablespoon of the crumbly mixture into the bottom of the cupcake pan. This will be your cheesecake crust. You can spray the cupcake pan with PAM beforehand, but i found later that it didn’t stick very much anyway. So this step is unnecessary if you have a new slick pan.
3. Using your fingers, press the crumbles down so that it becomes a dense layer, almost like the graham cracker layer of a real cheesecake! (I learned this from eating raw vegan cheesecakes.) If the crunbles keep sticking to your hand, try spraying your finger tips with PAM. Or spray the bottom of a rounded spoon and press with that.
4. Next, make the liquid cheesecake mixture: pour everything into a blender and give it a whirl for about 15-20 seconds or until smooth. You may taste test this to see if it tastes ok.
5. Pour the mixture on top of the crust about 3/4 of the way full.
6. Throw a tiny handful of berries (I used blueberries) into each tin. This is about 6-7 berries.
7. Bake at 325F for about 20 minutes and until tops are no longer liquidy.
8. Take out, eat, and enjoy! I promise you will love this. I just had the urge to make mini cheesecakes today and this is the exact recipe and ingredients I used.
NUTRITIONAL INFO!
With crust:
Calories - 123.9; Fat - 4.3g; Sat Fats - 0.6g; Carbs - 15g; Protein - 8.1g
Without crust:
Calories - 57.4; Fat - 1g; Sat Fats - 0.3g; Carbs - 5.3g; Protein - 7.1g
36-calorie flourless peanut butter cookies
ingredients- makes 24 cookies:
1 cup better n’ peanut butter (800cal)
1 cup sugar substitute/stevia (0cal)
1 egg (70cal)
1 tsp baking soda (0cal)
1. Preheat oven to 350 degrees F.
2. Grease a baking sheet with butter (or PAM!) and set aside.
3. Combine peanut butter and sugar in a mixer until smooth.
4. Add egg and baking soda and mix for another 2 minutes.
5. Roll 1 tsp of dough into balls and place onto the sheet. Flatten them.
6. Bake for 10 minutes, until lightly browned.
7. EAT EAT EAT.
36 calories per cookie.nom nom nom katie im going to try to make these :)
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(Source: blogilates, via fashionsexandfood)
Avocado Cucumber Tomato Salad
Avocado- Cucumber Tomato Salad
Yield: 6 servings
Prep Time: 15 min
Just a simple mix of fresh veggies tossed with a lemony dressing…
Ingredients:3 Tablespoons fresh lemon juice
Directions:
2 Tablespoons olive oil
1 teaspoons granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium cucumbers, peeled & chopped
2 cups chopped and seeded tomatoes
1/4 cup chopped red onion
2 whole green onions, chopped
2 large avocados, pitted and chopped
1/4 cup crumbled feta cheese1. Prepare dressing: Whisk together lemon juice, olive oil, sugar, salt and pepper in a small bowl. Set aside.
2. Combine cucumbers, tomatoes, onions, and avocado in a large bowl. Toss with dressing and feta cheese. Chill until serving.
Nutritional Information per serving:
Serving size: 1/6th of the salad
Calories per serving: 178
Fat per serving: 15g
Saturated Fat per serving: 2.8g
Sugar per serving: 3.66g
Fiber per serving: 5.28g
Protein per serving: 3g
Cholesterol per serving: 5.56mg
Carbohydrates per serving: 11gWW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5.5Source: RecipeGirl.com
(via defining-me)
SALMON PASTA SALAD WITH LEMON DRESSING
Serves 4
1 cup dry spiral or elbow pasta
1/2 cup 1-inch asparagus pieces
6 oz. packaged or fresh-cooked salmon, flaked
1/4 cup chopped onion
1/2 cup diced red bell pepper
1 tsp. fresh lemon zest
1 Tbsp. chopped fresh dill weed (or 1 tsp. dried)
3/4 cup low-fat cottage cheese
1 Tbsp. fresh lemon juice
Hot pepper sauce to taste
1. Cook pasta according to package directions, adding asparagus during the final two minutes of cooking. Drain and rinse in cold water.
2. Combine salmon, onion, red bell pepper, lemon zest and dill in a large mixing bowl.
3. In a blender, puree cottage cheese and lemon juice; add to salmon mixture.
4. Toss in pasta and combine thoroughly; season with hot pepper sauce to taste. Refrigerate before serving.
NUTRITION FACTS (per serving): 201 calories, 19 g protein, 24 g carbs, 3 g fat, 2 g fiber, 3 g sugar, 345 mg sodium
