Posts tagged recipes.



Yogurt Frozen Black Raspberries!

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Miso-Glazed Carrots

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Garlic Roasted Cauliflower

1 head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed, cut into large florets (See cooks’ notes)
4 1/2 tablespoons good olive oil, divided use
Kosher salt and freshly ground black pepper
1/4 cup minced fresh parsley
3 tablespoons pine nuts, toasted (See cook’s notes)
2 tablespoons freshly squeezed lemon juice

Preheat oven to 450 degrees. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned.

Scrape the cauliflower into a large bowl with garlic and pan juices. Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with a little pinch of salt to taste, toss and serve hot or warm.

Cook’s notes:If you can’t find a large head of cauliflower, buy two small ones. To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about six to 10 minutes).

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Summer Veggies Lasagna

  • A bunch of scallions, finely chopped
  • Approximately 6 tablespoons olive oil
  • 6 cloves of garlic, finely minced
  • 1 bunch asparagus, trimmed – tips intact and stalks finely chopped
  • 1 cup frozen peas
  • 2 cups frozen corn
  • 1 cups frozen fava beans
  • 2 cups mixed frozen vegetables
  • 4 tablespoons fresh mint, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 1/2 cups vegetable stock
  • 3 cups cottage cheese (drained)
  • 1 cup heavy (35%) whipping cream
  • 200g grated Parmesan cheese
  • 12 fresh lasagne sheets
  1. Pre-heat oven to 425˚F.
  2. Heat a large heavy saucepan over medium-high heat and add the olive oil.
  3. Gently sauté the scallions for a couple of minutes until soft.
  4. Add the minced garlic and continue to cook over medium heat until the garlic is soft and fragrant – about 5 minutes.
  5. Add the chopped asparagus stalks to the pan along with the peas, corn, fava beans and frozen vegetables
  6. Add the vegetable stock, mint and thyme, stir to combine.
  7. Increase heat to high and bring to a boil.
  8. Reduce heat to medium, cover and cook until vegetables are cooked through – about 7-10 minutes.
  9. Add the cottage cheese, the cream, a handful of the Parmesan, give everything a good stir and cook for a few more minutes.
  10. Take the vegetables off the heat and spoon around one quarter of the mixture into a deep dish, large enough for two of the lasagne sheets to lay flat. Top with a lasagne sheet and a handful of Parmesan cheese.
  11. Repeat the layers of vegetable and lasagne sheets until you have used all of the filling, ending with a layer of filling.
  12. Scatter the remaining Parmesan and the asparagus tips over the lasagne.
  13. Drizzle with a little olive oil and bake in the oven for around 15-20 minutes until the topping has browned.
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“World’s healthiest cookie” 6 calories per bite!

The World’s Healthiest Cookie

This dough takes two minutes to whip up, so in under 10 minutes, you can be scarfing down delicious coconut flour cookies. And really, check out these stats!

Nutritional Info

  • *Update: There has been some question about the nutritional info, and for clarification, these having only 6 calories each is based upon a bite-sized cookie. If you only make 8 cookies out of this recipe to make them more traditional sized, they will have about 15 calories each. Still a calorie bargain, if you ask me!
  • Per bite based on 16 bites
  • Calories: 6 (about 8 or 9 with chocolate chips)
  • Fat: <0.5 grams


  • 2 Tablespoon coconut flour
  • 2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)
  • pinch salt
  • stevia or other sweetener, to taste
  • 1/8 teaspoon baking powder
  • 3 Tablespoon almond milk, or milk of choice
  • chocolate chips


  1. Preheat oven to 350F.
  2. In a small bowl, mix coconut flour, baking powder, and salt. 
  3. Add in masked banana or applesauce and stir. 
  4. Add in almond milk, one tablespoon at a time until fully incorporated. 
  5. Stir in chocolate chips. 
  6. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet. (I used a silicone mat.)
  7. Flatten the dough into cookie shapes.
  8. Bake in the oven at 350F for 10 minutes. 
  9. Let cool before scarfing them all down.
  10. By the way, you are allowed to eat the entire batch! ;)

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10 Healthy Sweet Potato Recipes!

For a humble root vegetable, the sweet potato sure does have a lot going for it. The orange tuber packs 438% of your daily value of infection-fighting vitamin A and, like carrots, sweet potatoes are a major source of skin-protecting beta-carotene. While bananas are often touted as the go-to source of potassium, a medium sweet potato has 28% more potassium than a banana. (The mineral helps your body absorb fluids to replace sweat losses.)

Whether sweet potatoes only enter your kitchen on Thanksgiving or they have a regular spot in your cooking rotation, you could probably use more delicious ways to prepare them. Here are 10 recipes for dishes from fries to soup—each with about 300 calories or less.

Spicy Sweet Potato Fries

Roasted Sweet Potato Salad

Gingered Sweet Potato and Carrot Soup

Spiced Sweet Potato Chips

Baked Sweet Potato Latkes

Rosemary Sweet Potato Wedges

Chili-Spiced Mashed Sweet Potatoes

Apple and Sweet Potato Hash Browns

Ginger Sweet Potato Cheesecake

Marshmallow Whipped Sweet Potatoes

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Omg my life

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Blender-Free Strawberry Banana Sorbet

  • 1 medium Banana
  • 4 medium Strawberries

While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.

Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)

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Blackberry Cardamom Oatmeal

I enjoyed this amazing, fruity breakfast this morning and it is definitely something you should NOT miss out on!

Get the recipe at Vegan Yack Attack!

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Peanut Butter, Jam and Banana Breakfast “Pizza”


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fitbodyfitsoul: Some of my favourite vegan recipes online! ›

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