happiness-and-health:

THINK THIN : Berry 60 calories muffins.  (ie. Clicking on the picture will bring you to the source, not my recipe :)

Ingredients 

14 baby carrots - boiled then pureed

1 Banana - To be mashed with the carrots 

1/3 C quick oats 

1 C cereal of choice 

3 egg whites 

1 scoop of your favorite protein powder 

.5 C berries of choice 

1 tsp baking powder

1 tsp vanilla

Cinnamon, sweetener and nut meg to taste 

1/8 tsp creme of tartar

Directions

1. In a food processor blend the oats and cereal of choice until they reach a flour like texture. Set Aside in a medium bowl
2. In a food processor pureed the baby carrots and the banana - slowly add your scoop of protein powder. Once blended, mix this mixture with the oats & cereal 
3. *IMPORTANT STEP* beat the egg whites to room temperature until they reach soft peeks. Slowly adding sweetener of choice and creme of tartar.
4. Slowly fold the meringue mixture with the rest of the ingredients. The thick paste should become more fluid as you fold the meringue - add in your berries. 
5. If you find your mixture to thick I suggest adding a dash of almond milk 
6. Put in the oven at 350 for 18 minutes. Close the temperature but leave the muffins in the oven for another 10 minutes. 

Calories : 60  Carb: 9g Fat: 1g Protein: 5g  Sodium: 32g Fiber: 1g

Lunch today:

• spinach
• chicken
• corn
• black beans
• tomatoes
• quinoa
• lemon juice

and a blueberry Chobani :)

riiaeatsright:

Vegan Banana Cinnamon French Toast

Adapted from Veg Web

Ingredients:

2 Large Bananas (sliced)

2/3 cup Vanilla Almond Milk

2 or 3 tsp Cinnamon

1 tsp Vanilla Extract

1 tbsp Hemp Hearts (optional)

Ezikiel Bread (as many slices needed)

Olive Oil (for pan)

How To:

Heat a pan at a medium temperature & grease with some olive oil. In a blender blend bananas, vanilla almond milk, cinnamon, vanilla extract, and hemp hearts until you reach a liquid texture. Pour batter into bowl. Soak slices of Ezikiel Bread in the batter. Make sure bread is fully coated and place slices onto heated & greased pan. Cook at medium heat until bread is cooked and no longer soggy. (It may take a while too cook, but don’t turn up the heat or else you’ll burn the outside and have a soggy inside.)

Once bread is cooked and cooled, I like to top it with berries, hemp hearts & a little Pure Maple Syrup! Enjoy! :)

muffintop-less:

Clean Eating Quinoa Pancakes
(Makes 4 pancakes) 

Ingredients

• 1-1/2 cup cooked quinoa
• 2 whole eggs
• 2 egg whites

Directions

Step 1 – In a large mixing bowl, combine the cooked quinoa, eggs and egg whites. Whisk until smooth and creamy.
Step 2 – Mist a non-stick pan with oil and cook as you would any pancake. Do NOT cook these on high heat. The outsides will burn and the insides will still be raw. Use medium heat and cook for a little longer until golden brown.
Step 3 – Top with any clean topping such as fruit, honey or maple syrup.
NOTE: Do not cook these on high heat. Lower the heat and cook them for longer otherwise you’ll end up with a pancake that is burnt on the outside and raw on the inside.

By The Gracious Pantry

100pounds100days:

Vegan Banana Strawberry Oatmeal Squares

They’re om-nom-nom-tastic. And super healthy too! Makes 8 squares at 70 calories each.

Ingredients
1 small banana, mashed
1/3 cup unsweetened apple sauce
1 1/4 cup oats (I used Quaker Quick Oats)
2 large strawberries, diced (you can also substitute for raspberries, blueberries, peaches, etc.)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 dash cinnamon
1/4 teaspoon vanilla extract
1 tablespoon white sugar (optional) 

Directions
1. In a medium sized bowl, blend banana, applesauce, and vanilla extract.
2. In another larger bowl, mix oatmeal, baking powder, baking soda, and cinnamon.
3. Slowly add the banana mixture into the oatmeal mixture. Add the diced strawberries (make sure they’re fairly small pieces!)
4. Grease 6 by 9 inch baking pan with cooking spray. Scoop the mixture into there.
5. Optional step: Sprinkle sugar on top of the mixture.
6. Bake for 45 minutes at 350 degrees F. They’re ready when they turn golden brown and no residue comes up when you poke them with a fork. 
7. Let them cool for 20 minutes before cutting them up into squares.
8. ANNNND EAT!  

This is happening tonight.

muffintop-less:

Lemon Poppy Protein Bars

Ingredients:

• Cooking oil spray
• 1 1/3 cups white whole wheat flour (or gluten free flour)
• 2 scoops vanilla whey protein powder
• 1 cup Splenda granulated or 2/3 cup sugar (or Stevia/Truvia can be used)
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons lemon zest
• 1½ cups nonfat plain Greek yogurt
• ¾ cup unsweetened applesauce
• 1 tablespoon canola or macadamia nut oil
• 2 ½ teaspoons lemon extract
• 2 eggs

Directions:

1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray.
2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.
3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan.
4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.

Makes 12 servings (http://askgeorgie.com/?p=2389)

Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 40 mg cholesterol, 15 g total carbohydrate, 2 g dietary fiber, 3 g sugar, 10 g protein, 261 mg sodium.

riiaeatsright:

Riia’s Raw Vegan Lemon Berry Sorbet

Ingredients:
Frozen Fruit
Almond Milk
Ice

How To:
Throw fruit into a blender along with some almond milk. Blend until smooth. Keep adding ice and blending until you reach the texture of a sorbet. Enjoy! :)

For the Lemon Berry flavor (pictured above) add bananas and mixed berries. Top off with lemon zest! And there you have it! :)