fight-for-it-until-you-get-it:

RECIPE:
Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 16

Ingredients

Olive Oil Spray for pan
2/3 cup mild honey (preferably organic)
1/3 cup natural, unsweetened cocoa powder
1/2 cup white, whole wheat flour
1/4 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
2 TBSP olive oil
1 large egg, at room temp
3/4 tsp pure vanilla extract

Directions

Makes 16 (2”) brownies

Preheat oven to 350. Spray 8 inch square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup, Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

In a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)

Number of Servings: 16

I Just made these, they are amazing and you honestly can’t tell the difference. YUMYUM! Thats how mine turned out on the right :D:D

(Source: losemyinsecurities)

wannabefitnotfat:

fitfor2012:

Garlic & Chickpea Soup ♦ Serves 4

Ingredients:

• 1/2 cup olive oil
• 12 garlic cloves, very finely chopped
• 2 cups dried chickpeas, soaked overnight in cold water and drained
• 10 1/2 cups water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 carrots, very finely chopped
• 2 onions, very finely chopped
• 6 celery stalks, very finely chopped
• juice of 1 lemon
• salt and pepper
• 4 tbsp chopped fresh cilantro

Heat half the oil in a large, heavy-bottom pan. Add the garlic and cook over low heat, stirring frequently, for 2 minutes. Add the chickpeas to the pan with the water, cumin, and ground coriander. Bring to a boil, then reduce the heat and simmer for 2 1/2 hours, or until the chickpeas are tender.

Meanwhile, heat the remaining oil in a separate pan. Add the carrots, onions, and celery. Cover and cook over medium-low heat, stirring occasionally, for 20 minutes.

Stir the vegetable mixture into the pan of chickpeas. Transfer about half the soup to a food processor or blender and process until smooth. Return the puree to the pan, add about half the lemon juice, and stir. Taste and add more lemon juice as needed. Season to taste with salt and pepper.

Ladle into warmed bowls, sprinkle with the fresh cilantro, and serve.

sounds awesome! definitely making this!

healthylivingforyou:

Hummus is extremely easy to make! It’s really a no-brainer! You’ll see what I mean when you read this post.

First, you need a base. My usual base is chickpeas and olive oil. The chickpeas are the bulk of the dip and the olive oil provides lubrication (and taste!) so the blender you use doesn’t…

just-a-skinny-boy:

1 Minute Peanut Butter Cake (In The Microwave!)

 

Ingredients:

• 1 egg, beaten
• 1 tablespoon brown sugar
• 1/2 teaspoon baking powder
• 1 heaping tablespoon flour
• 2 tablespoons peanut butter
• 1 teaspoon milk
• 1 tablespoon powdered sugar (give or take)

Directions:

1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
2. Pour batter into a greased ramekin. Microwave for 30 seconds.
3. While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
4. Remove cake from ramekin (or don’t), pour frosting over top.
5. Enjoy!

imperfectionatbestt:

Petite Lasagnas

(makes 12)

Ingredients:

• 12 oz raw ground turkey
• ¼ tsp salt, divided
• ¼ tsp pepper
• 1 cup chopped onion
• ½ cup chopped mushrooms
• 14.5 oz can crushed tomatoes, or tomato sauce
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• ½ tsp dried basil
• 1 ½ cups part skim ricotta cheese
• 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
• 1 1/2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
2. Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
3. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
4. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
5. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
6. Gently press another wonton wrapper on top of the mozzarella layer.
7. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
8. Bake for 10 minutes, or until the cheese has melted.
9. Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

searching-for-a-purpose:

Ingredients
- 1/2 cup Peanut Butter, smooth style
- 3/4 cup Wheat germ
- 1/2 cup Honey - Sue Bee Clover Honey
- 3/4 cup Nonfat Dry Milk
- 1/4 cup Sesame seeds, wheat germ, chopped nuts or coconut (optional)

Directions
- Mix all ingredients together thoroughly.
- Using a 1 tsp…

(Source: searching-for-a-purpose93)

healthyisfabulous:

 

Enjoy these natural and healthy cookies from EatingWell.

If you thought you had to banish cookies from your diet, don’t fret just yet. Fire up the oven and dust off your rolling pin—baking with more healthful ingredients can be deliciously rewarding. These healthy cookie recipes use sweeteners judiciously, have no hydrogenated fat, contain all-natural ingredients and as much whole-grain flour as possible. So fill up your cookie jar with these healthy, delicious cookie recipes.

Boot Tracks

Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!

 

Fig ’n’ Flax Thumbprint Cookies

We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.

 

Lusciously Nutty Holiday Logs

Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that will be a lovely addition to any holiday cookie platter.

 

Outrageous Macaroons

These luxurious macaroons studded with pistachios and dried cranberries hail from food stylist Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers’ market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.

 

Italian Hazelnut Cookies

These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.

Chocolate Coconut Meringues

These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.

Almond & Honey-Butter Cookies

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.

Yummy Molasses Crackles

Nancy Caverly gave her grandmother’s recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

Angel Delights

Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell’s 2008 cookie contest.

Double Nut & Date Tassies

The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.

Orange Spice Molasses Cookies

These spiced molasses cookies have added applesauce to help keep the cookies moist and whole-wheat flour and oats to incorporate whole grains.

Festive Fruit & Nut Balls

A no-bake, make-ahead treat, this perfect combination of fruit and nuts is a nutritious and delicious mouthful. Rolling them in shredded coconut gives them their festive look.

Cranberry-Honey Spice Pinwheel Cookies

These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.

Chewy Chocolate Cookies

We can’t resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

Double-Chocolate Biscotti

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.

Bev’s Chocolate Chip Cookies

EatingWell reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.

The Carlsmith Family’s Gingerbread Cookies

The dough is pleasantly easy to work with for children and parents alike: it won’t stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.

Dark Chocolate Meringue Drops

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.

Toasted Almond-Coconut Meringues

Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.

Joy Cookies

These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.

Pecan-Cinnamon Wafers

These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.

Citrus-Kissed Honey Buttons

These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.

Almond Cherry Bites

Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.

Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

Joy Cookies

These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.

searching-for-a-purpose:

Ingredients
- Whole Wheat Flour, 1.25 cup
- Baking Soda, 1 tsp
- Splenda No Calorie Sweetener, 2 tbsp
- Skim Milk, 1 cup
- Eggbeaters, .5 cup
- Vanilla extract, 1 tbsp
- Cinnamon, 2 tbsp

Directions
- Mix flour, baking soda, and splenda in bowl. Mix milk, eggs, and vanilla in…

(Source: searching-for-a-purpose93)

healthyalternative:

Day 2 of 31 - Lunch

Carrot Latkes! YUM

Grated carrot, grated onion, celery, cilantro, egg, less than a 1/4 cup of bread crumbs made into patties and cooked in a skillet with a tablespoon of canola oil.

76 cal for 2 latkes.

Total: 228 cal

foodiwantinmymouth:

Perfect Veggie Burgers

Ingredients:

• 1/2 cup onion, diced 
• 1 large garlic clove, minced 
• Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl 
• 1 cup oats, processed into flour* (other flours might work) 
• 1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)* 
• 1 cup grated carrots 
• 1 cup cooked black beans, rinsed and roughly pureed or mashed 
• Heaping 1/4 cup finely chopped parsley (or fresh herb of choice) 
• 1/3 cup almonds, chopped (toasted if preferred) 
• 1/2 cup sunflower seeds, (toasted if preferred) 
• 1 tbsp. Extra Virgin Olive Oil 
• 1 tbsp Tamari (soy sauce) 
• 1.5 tsp chili powder 
• 1 tsp. cumin 
• 1 tsp. oregano 
• Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

Directions:

1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 30-36 mins (15-18 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!

Source

justwanttobehealthyandfit:

Cute video.♥ I love to eat quinoa, can be eaten in many different ways, is delicious and super easy to cook.

Quinoa is an amazing food, has a high nutritional value, because it contains all essential amino acids needed by the human body, is a complete source of protein, unsaturated fats, minerals and vitamins, it also provides fiber and is gluten-free.
 

 

(Source: missbunnydoll-forest)

theperfectratio:

thelast-10:

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. O_O

p.s. beware of the influx of peanut butter recipes to follow. i’m telling you, i’m a bit obsessed.

closetvegan:

Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)

• 1 1/3 cup red and wild rice mix
• 2/3 cup basmati rice
• 1 cup bulgar wheat
• handful of raw almonds
• a small red onion
• 1 tin chickpeas
• 1 avocado
• 2 tomatoes
• half a yellow bell pepper
• a splash of balsamic vinegar
• a glug of olive oil
• juice of half a lemon
• salt and pepper

Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm.  Add in the chickpeas  and cook for another couple of minutes.  Pour into a sieve and wash thoroughly under the cold water.  Place the sieve over a pan/bowl and leave to one side to drain.

Cut the onion into half rings, and fry on low, in a little olive oil.  When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar.  Toast and crisp up.

Chop the tomatoes and avocado and combine with the rice and onion mixtures.  Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper.  Garnish with flax seeds and serve cold on a bed of spinach if desired.