Om noms to feel good about

the-more-u-know:

Round 4!!
 
Here is another list of health recipes. I got HERE if you want to check out the last 3 rounds I did here are links below. 

Round 1

Round 2
Round 3
A list of recipes on my blog HERE
 
Hope you Enjoy! 100 health recipes you can learn in under 15 minutes. 

Fruit recipes

Appetizer recipes

Beverage recipes

Dessert recipes

Main dish recipes

Poultry and meat recipes

Main dish recipes

Sandwich recipes

Fish and shellfish recipes

Main dish recipes

Pasta recipes

Main dish recipes

Vegetable recipes

Appetizer recipes

Main dish recipes

Rice and Grain recipes

Bread recipes

Main dish recipes

Bean and legume recipes

Main dish recipes

Seriously cramps, did you have to start as I’m about to fall asleep: a novel by me.

thegoddamazon:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

CREAMY
Creamy Spinach Soup  Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup  Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast  Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup  Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup  Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup  Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. 
 If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. 
 Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 


OMG ALL THE SOUP I LOOOOVE <333
Garlic bread goes good with all the soup. :3

thegoddamazon:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

OMG ALL THE SOUP I LOOOOVE <333

Garlic bread goes good with all the soup. :3

regular fans: OH MY GOD IS HE GONNA DIE
me: no, he signed a two year contract, he's good
making-it-out-alive:

(ONLY THE PICTURE WILL APPEAR ON YOUR BLOG) 
BREAKFAST:apple stuffed french toast baby step buns banana pancakesbreakfast breaddairy and gluten free pancakesdouble whole grain pancakeseggie veggie bakeegg white crepesegg white veggie omeletenglish muffinsfluffy canadian pancakesginger bread oatmealgluten free banana bread pancakesgluten free coconut pancakesgranolaoatmeal pancakespancakes turkey breakfast sausagevegan and gluten free peach crispvegan banana oatmeal wafflesvegan crepeswhole grain pancakesLUNCH:asian chicken saladbaked zucchini friesbbq tuna frittersbread biscuitscrispy eggplant with spicy tomato saucefajitasgrilled fish tacoshawaian chicken kabobsquinoa tortillaskinny tuna melt soft pretzelssushisweet potato chipstaco saladtuna saladvegan falafelvegetarian sandwichesvegetarian sloppy joeswhole wheat and honey pizza crustDINNER:baked basil zucchinibaked macaroni and cheesebaked salmonbaked squashbaked turkey burgersbbq lime and mango turkeybbq rosemary sweet potatoblack bean veggie burgerschicken, avocado saladchicken nuggetscitrus grilled chickendinner rollsgarlic and lime shrimpgarlic and parmesan turkey meatballsgarlic and rosemary chickengnocchimoroccan apricot chicken tendersmushroom pizza with caramalised onionsoven fried eggplantpecan crusted dover solepineapple pork kebobspork fried riceroasted rosemary root vegetablesseasoned potato wedgesslow cooker meatloafslow cooker pineapple chicken verde slow cooker pulled pork sandwichesslow cooker rosemary chicken slow cooker two bean chickensticky ricethai spiced bbq shrimptuna stuffed zucchinivegan lasagnaveggie lasagnazucchini sticksDESERT: banana almond and chocolate ice creambanana berry soft servebanana split cheesecake bitesblueberry-pomegranate ice lollieschocolate hazelnut ice creamchocolate moussecreamy baked pearsfruity popsiclesgrilled peaches with gingersnapshealthy brownie no bake peanut butter nuggetsnutella fudge popspecan piepeanut butter and chocolate ice creampeppermint meringuesraw carrot cake raw tropical ice creamroasted maple papayasweet potato pie vanilla ice creamvegan and gluten free, peanut butter, caramel cheesecake watermelon tartSNACKS:88 healthy snacks under 100kcalalmond joys apple cupcakes apples peanut butter slicesbanana bitescaramel chewscaramel popcornchocolate barchocolate chip ballschocolate chip cookiescinnamon fruit kebobseggplant chipsfrozen banana bitesfrozen fruit popsfrozen yogurt blackberries frozen yogurt strawberriesfruity fun skewerskettle cornmeringue cookies no bake healthy protein barspeanut butter cupspizza roll upsroasted chick peas skinny coconut cupcakesstrawberry and mango fruit roll up
DRINKS:berry watermelon smoothieblueberry banana smoothieblueberry coconut water frosty chocolate cranberry smoothie chocolate milkshakecitrus frosty coco-berry smoothiecoconut hot chocolatecranberry and banana smoothiefresh orange juice smoothiegrapefruit pink smoothie green lemon and pineapple smoothiegreen tea mango smoothiehealthy vegan breakfast smoothiemocha coconut frappuccinomocha madness recovery shakepeanut butter, banana green smoothiepurpose smoothies strawberry, blueberry smoothiestrawberry lemonade frostystrawberry shortcake smoothie sweet pomegranate smoothie sweet potato hot cocoatasty fruit smoothievegan almond butter banana shakevegan cashew ripple strawberry shakevegan chamomile banana shakevegan chocolate raspberry smoothievegan chocolate s’mores shakevegan chocolate, strawberry, banana shakevegan double chocolate chip shakevegan peaches and cream smoothie vegan peachy hemp protein smoothievegan secret ingredient matcha shakevegan secret ingredient vanilla shakevegan wild blueberry shake virgin peachy lychee daiquiriwatermelon frostywhipped strawberry lemonadeCONDIMENTS: bbq saucechocolate peanut butterfig jam with lavender, thyme and walnutshummuspeanut butter fruit dipspinach dipBASICS: almond flourbreadbread crumbscondensed milk housewarming breadpizza doughGREAT HEALTHY FOOD BLOGS: displayed by calorieseverythingdesserts

making-it-out-alive:

(ONLY THE PICTURE WILL APPEAR ON YOUR BLOG) 

BREAKFAST:
apple stuffed french toast 
baby step buns 
banana pancakes
breakfast bread
dairy and gluten free pancakes
double whole grain pancakes
eggie veggie bake
egg white crepes
egg white veggie omelet
english muffins
fluffy canadian pancakes
ginger bread oatmeal
gluten free banana bread pancakes
gluten free coconut pancakes
granola
oatmeal pancakes
pancakes 
turkey breakfast sausage
vegan and gluten free peach crisp
vegan banana oatmeal waffles
vegan crepes
whole grain pancakes

LUNCH:
asian chicken salad
baked zucchini fries
bbq tuna fritters
bread biscuits
crispy eggplant with spicy tomato sauce
fajitas
grilled fish tacos
hawaian chicken kabobs
quinoa tortilla
skinny tuna melt 
soft pretzels
sushi
sweet potato chips
taco salad
tuna salad
vegan falafel
vegetarian sandwiches
vegetarian sloppy joes
whole wheat and honey pizza crust

DINNER:
baked basil zucchini
baked macaroni and cheese
baked salmon
baked squash
baked turkey burgers
bbq lime and mango turkey
bbq rosemary sweet potato
black bean veggie burgers
chicken, avocado salad
chicken nuggets
citrus grilled chicken
dinner rolls
garlic and lime shrimp
garlic and parmesan turkey meatballs
garlic and rosemary chicken
gnocchi
moroccan apricot chicken tenders
mushroom pizza with caramalised onions
oven fried eggplant
pecan crusted dover sole
pineapple pork kebobs
pork fried rice
roasted rosemary root vegetables
seasoned potato wedges
slow cooker meatloaf
slow cooker pineapple chicken verde 
slow cooker pulled pork sandwiches
slow cooker rosemary chicken 
slow cooker two bean chicken
sticky rice
thai spiced bbq shrimp
tuna stuffed zucchini
vegan lasagna
veggie lasagna
zucchini sticks


DESERT: 
banana almond and chocolate ice cream
banana berry soft serve
banana split cheesecake bites
blueberry-pomegranate ice lollies
chocolate hazelnut ice cream
chocolate mousse
creamy baked pears
fruity popsicles
grilled peaches with gingersnaps
healthy brownie 
no bake peanut butter nuggets
nutella fudge pops
pecan pie
peanut butter and chocolate ice cream
peppermint meringues
raw carrot cake 
raw tropical ice cream
roasted maple papaya
sweet potato pie 
vanilla ice cream
vegan and gluten free, peanut butter, caramel cheesecake 
watermelon tart

SNACKS:
88 healthy snacks under 100kcal
almond joys 
apple cupcakes 
apples peanut butter slices
banana bites
caramel chews
caramel popcorn
chocolate bar
chocolate chip balls
chocolate chip cookies
cinnamon fruit kebobs
eggplant chips
frozen banana bites
frozen fruit pops
frozen yogurt blackberries 
frozen yogurt strawberries
fruity fun skewers
kettle corn
meringue cookies 
no bake healthy protein bars
peanut butter cups
pizza roll ups
roasted chick peas 
skinny coconut cupcakes
strawberry and mango fruit roll up


DRINKS:
berry watermelon smoothie
blueberry banana smoothie
blueberry coconut water frosty 
chocolate cranberry smoothie 
chocolate milkshake
citrus frosty 
coco-berry smoothie
coconut hot chocolate
cranberry and banana smoothie
fresh orange juice smoothie
grapefruit pink smoothie 
green lemon and pineapple smoothie
green tea mango smoothie
healthy vegan breakfast smoothie
mocha coconut frappuccino
mocha madness recovery shake
peanut butter, banana green smoothie
purpose smoothies 
strawberry, blueberry smoothie
strawberry lemonade frosty
strawberry shortcake smoothie 
sweet pomegranate smoothie 
sweet potato hot cocoa
tasty fruit smoothie
vegan almond butter banana shake
vegan cashew ripple strawberry shake
vegan chamomile banana shake

vegan chocolate raspberry smoothie
vegan chocolate s’mores shake
vegan chocolate, strawberry, banana shake
vegan double chocolate chip shake
vegan peaches and cream smoothie 
vegan peachy hemp protein smoothie
vegan secret ingredient matcha shake
vegan secret ingredient vanilla shake
vegan wild blueberry shake 
virgin peachy lychee daiquiri
watermelon frosty
whipped strawberry lemonade

CONDIMENTS: 
bbq sauce
chocolate peanut butter
fig jam with lavender, thyme and walnuts
hummus
peanut butter fruit dip
spinach dip


BASICS: 
almond flour
bread
bread crumbs
condensed milk 
housewarming bread
pizza dough


GREAT HEALTHY FOOD BLOGS: 
displayed by calories
everything
desserts

veganrecipecollection:

(via Sweet Potato Pancakes with Apple Cranberry Compote | The Vegan Cookbook Aficionado)

theromanticperv:

Recipes for Pies and Tarts! (recipes)

Need some pie baking ideas for this Thanksgiving?! Wait no more!

healthysexyhappy:

Knock out your fiber needs with cholesterol-lowering oatmeal! Just one serving of oatmeal (1/2 cup dry) has 2 grams of soluble fiber. According to the Mayo Clinic, 10 grams or more of soluble fiber daily decreases your total and LDL (bad) cholesterol. We’ve got tasty ways to get your day started right by enjoying high-fiber oatmeal. For each bowl, start with 1/2 cup of instant or dry oatmeal. Cook according to package directions, then add our delicious themed toppings.

  • Pumpkin Pie Oatmeal

You’ll definitely love the pumpkin flavor in this sweet bowl of oatmeal.

Ingredients:
* 2 tablespoons fat-free vanilla yogurt
* 1 tablespoon pumpkin butter
* 1/8 teaspoon pumpkin pie spice

Nutrition: 137 cal., 2 g total fat (1 g sat. fat), 0 mg chol., 44 mg sodium, 27 g carb., 2 g fiber, 4 g pro.

  • Cheesy Hash Brown Oatmeal

This recipe is a staff favorite! The oats blend right in with the hash browns for a south-of-the-border taste.

Ingredients:
* 1/4 cup cooked hash brown potatoes
* 2 tablespoons shredded Monterey Jack cheese
* 1 tablespoon salsa

Nutrition: 244 cal., 11 g total fat (4 g sat. fat), 13 mg chol., 310 mg sodium, 29 g carb., 3 g fiber, 8 g pro.

  • Tropical Coconut Oatmeal 

Get whisked away to the tropics with a bet-you-never-tried-it combo of flavors in this oatmeal.

Ingredients:
* 1 tablespoon macadamia nuts, chopped
* 2 tablespoons toasted, shredded coconut
* 2 tablespoons dried pineapple

Nutrition: 262 cal., 13 g total fat (6 g sat. fat), 0 mg chol., 54 mg sodium, 34 g carb., 4 g fiber, 5 g pro.

  • Hot Cocoa Oatmeal 

Think hot cocoa mix only goes a mug? We’ve re-envisioned it as an oatmeal topper.

Ingredients:
* 1 tablespoon instant hot cocoa mix
* 2 tablespoons mini marshmallows

Nutrition: 221 cal., 3 g total fat (1 g sat. fat), 0 mg chol., 156 mg sodium, 44 g carb., 3 g fiber, 5 g pro.

  • Bacon & Salsa Oatmeal

This oatmeal recipe proves that you can still enjoy bacon on a heart-healthy diet if you eat it in moderation.

Ingredients:
* 1 strip chopped, cooked bacon
* 2 tablespoons reduced-fat cheddar cheese
* 2 tablespoons diced tomato
* 1 tablespoon sliced green onion

Nutrition: 172 cal., 8 g total fat (3 g sat. fat), 17 mg chol., 295 mg sodium, 16 g carb., 2 g fiber, 10 g pro.

  • Blueberry Nut Oatmeal 

No pancakes here! Transition traditional flapjacktoppers into oatmeal flavor-boosters.
Ingredients:
* 1/4 cup blueberries
* 1 tablespoon chopped walnuts
* 1 tablespoon maple syrup

Nutrition: 204 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 7 mg sodium, 34 g carb., 3 g fiber, 4 g pro.

  • Apple Crisp Oatmeal 

Crisp apples, granola, and almonds put bite in your oatmeal bowl.

Ingredients:
* 1/2 cup chopped apple
* 2 tablespoons low-fat granola
* 1 tablespoon chopped almonds
* 1/8 teaspoon apple pie spice

Nutrition: 200 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 40 mg sodium, 34 g carb., 5 g fiber, 6 g pro.

  • Peanut Butter Cup Oatmeal

A dab of peanut butter and a sprinkle of chocolate chips are all you need to jazz up your oatmeal.

Ingredients:
* 1 tablespoon creamy peanut butter
* 1 tablespoon mini chocolate chips

Nutrition: 257 cal., 14 g total fat (5 g sat. fat), 0 mg chol., 78 mg sodium, 27 g carb., 3 g fiber, 8 g pro.

  • Turtle Sundae Oatmeal 

Pure indulgence, this sweet treat hardly seems like another boring oatmeal breakfast.

Ingredients:
* 1/4 cup fat-free whipped dessert topping
* 2 tablespoons pecans
* 1 tablespoon sugar-free caramel dessert topping

Nutrition: 252 cal., 12 g total fat (1 g sat. fat), 0 mg chol., 45 mg sodium, 34 g carb., 3 g fiber, 4 g pro.

  • Trail Mix Oatmeal

Bring trail mix to your breakfast table by tossing the grab-and-go bits on your oatmeal.

Ingredients:
* 2 tablespoons mix dried fruit bits
* 2 tablespoons dry-roasted mixed nuts
* 1 tablespoon flaxseed

Nutrition: 276 cal., 14 g total fat (2 g sat. fat), 0 mg chol., 18 mg sodium, 33 g carb., 6 g fiber, 8 g pro. Can’t get enough oats? Read on for even morerecipes that use this heart-smart whole grain.

Civilized Caveman’s Apple Cinnamon Cookies

nomnompaleo:

When I got home from work, I rounded up my little sous chefs and we set to work making apple cinnamon cookies from Civilized Caveman Cooking Creations. It was Mother’s Day and this mama wanted some cookies!

I love making cookies with my boys so it was fun baking a batch that were tasty and healthy. Yes, skeptics, those two adjectives can go hand in hand. These cookies are really simple to make and they’re sweet enough to satisfy this reformed sugar addict. Plus, the smell of baked apples, cinnamon, coconut, and almonds is HEAVENLY!

The recipe and my step-by-step photos after the jump…

Read More

matchstickmolly:

88 Snacks Under 100 Calories

Originally from The Greatist

Sweet Tooth

  1. Mini PB&F: One fig Newton with 1 teaspoon peanut butter.
  2. Chocolate Banana: Half a frozen banana [this size] dipped in two squares of melted dark chocolate.
  3. Frozen grapes (any color): 1 cup (about 28 grapes), stuck in the freezer for 2+ hours.
  4. Honeyed Yogurt: ½ cup nonfat Greek yogurt with a dash of cinnamon and 1 teaspoon honey.
  5. Spiced Orange: One orange— about the size of a tennis ball— sprinkled with cinnamon.
  6. Grilled Pineapple: 2 ¼-inch thick pineapple rounds (about 1 cup), grilled (or sautéed) for two minutes or until golden.
  7. Berries n’ Cream: 1 cup blueberries with 2 tablespoons whipped topping.
  8. Stuffed Figs: Two small dried figs with 1 tablespoon reduced-fat ricotta stuffed inside. Sprinkle with cinnamon.
  9. Oats n’ Berries:  ⅓ cup rolled oats (cooked with water), topped with cinnamon and ¼ cup freshberries.
  10. Dark Chocolate: One block, or three squares.
  11. Nut-Stuffed Date: One Medjool Date filled with one teaspoon natural unsalted almond butter.
  12. Chocolate Milk: 6 ounces skim milk mixed with 2 teaspoons chocolate syrup.
  13. Cinnamon Applesauce: 1 cup unsweetened applesauce (like Motts). Or, try this homemade version!
  14. Citrus-Berry Salad: 1 cup mixed berry salad (raspberries, strawberries, blueberries, and/or blackberries) tossed with one tablespoon fresh-squeezed orange juice.
  15. Maple-Pumpkin Yogurt: ½ cup non-fat regular yogurt (go Greek for extra protein!) with 2 tablespoons pumpkin puree and 1 teaspoon maple syrup… like this!
  16. Chocolate Pudding: One 4oz package. Try a fat/sugar free version or a homemade one!
  17. Chocolate Covered Strawberries: Five strawberries dipped in two squares melted dark chocolate.
  18. Tropical Juice Smoothie: ¼ cup pineapple juice, orange juice, and apple juice, blended with ice.
  19. Vanilla and Banana Smoothie: ½ cup sliced banana, ¼ cup nonfat vanilla yogurt, and a handful of ice blended until smooth.
  20. MYO Banana Chips: One sliced banana dipped in lemon juice and baked.
  21. Baked Apple: One tennis ball-sized apple, cored, filled with 1 teaspoon brown sugar and cinnamon, and baked until tender.
  22. Fruity Waffles: One 7-grain frozen waffle toasted and topped with ¼ cup fresh mixed berries.
  23. Skinny S’more: Two graham crackers with one roasted marshmallow and one small square dark chocolate.
  24. Cinnamon Graham Crackers & Peanut butter: Two graham cracker squares with 1 teaspoon peanut butter and a sprinkle of cinnamon.
  25. Cereal and Milk: ½ cup rice krispies with ½ cup skim milk.
  26. Milk n’ Cookies: Five animal crackers with ½ cup skim milk.
  27. Warm Spiced Cider: 6 ounces apple cider with sprinkles of cinnamon and nutmeg, warmed.
  28. Citrus Sherbet: ½ cup lime sherbet (about one standard-sized ice-cream scoop) with ½ sliced kiwi.
  29. Café Latte: 8 ounces steamed skim milk with 1 shot espresso.
  30. Jelly Beans: 25 of ‘em! Although we don’t recommend these.
  31. Marshmallow Pear: ½ pear diced and topped with 1 tablespoon marshmallow fluff.
  32. Protein Shake: One scoop protein powder with 8 ounces water (choose from tasty powder flavors like cookies n’ cream and chocolate peanut butter!). 
  33. M.Y.O. Popsicle: 8 ounces lemonade frozen in an ice pop mold, or use a small paper cup as a mold.
  34. Apple Chips: Munch on ¾ cup of kinds like these, or use this recipe

Savory

  1. Carrots n’ Hummus: About 10 baby carrots with 2 tablespoons hummus.
  2. Pistachios: A couple handfuls— about 25 nuts (Crackin’ them open will take more time and avoid grabbing 25 more).
  3. Cheese n’ Crackers: Five Kashi 7-grain crackers with 1 stick reduced-fat string cheese.
  4. Dippy Egg: Oneover easy egg with ½ slice whole-wheat toast, sliced (to dip in yolk!).
  5. Cheesy Breaded Tomatoes: Two roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and a sprinkle of parmesan cheese.
  6. Curried Sweet Potato: One medium sweet potato (about 5 inches long) cooked for six minutes in the microwave and mashed with 1 teaspoon curry, and a sprinkle of salt and pepper.
  7. “Cheesy” Popcorn: 2 cups air-popped popcorn with 1 tablespoon nutritional yeast— it’ll taste like real cheese!
  8.  Guacamole stuffed Egg Whites: Halve a hardboiled egg, remove yolk, and stuff the empty space with 2 tablespoons guacamole (avocado, lime, cilantro and salt).
  9. Grilled Spinach and Feta Polenta: 3 oz polenta (about the size of a deck of cards) cooked with 1 ½ cups water and topped with 1 teaspoon feta cheese and a handful spinach.
  10. Soy Edamame: ¼ cup boiled Edamame with 1 teaspoon soy sauce.
  11. Dijon Pretzels: Two pretzel rods with 1 tablespoon Dijon mustard.
  12. Crunchy Curried Tuna Salad: ½ cup canned tuna with 1 teaspoon curry powder, 1 tablespoon chopped red onion, and two ribs celery (chopped).
  13. Greek Tomatoes: One tomato (about the size of a tennis ball) chopped and mixed with 1 tablespoon feta and a squeeze of lemon juice.
  14. Shrimp Cocktail: Eight medium sized shrimp boiled and served with 2 tablespoons classic cocktail sauce.
  15. Smoked Beef Jerky: About 1 ounce— look for low sodium versions!
  16. Cheddar and Tomato Soup: ½ cup tomato soup with 1 tablespoon shredded low-fat cheddar cheese.
  17. Kale Chips: ½ cup raw kale— stems removed— baked with 1 teaspoon olive oil at 400° until crisp.
  18. Sweet Potato Fries: One light-bulb sized sweet potato sliced, tossed with 1 teaspoon olive oil, and baked at 400° for 10 minutes.
  19.  Cucumber Sandwich: ½ English muffin with 2 tablespoons cottage cheese and three slices of cucumber.
  20. Turkey Roll-Ups: Four slices smoked turkey rolled up and dipped in 2 teaspoons honey mustard.
  21. Mixed Olives: About 8 olives.
  22. Antipasto Plate: One Pepperocini, a ½ inch cube of cheddar cheese, one slice pepperoni, and one olive.
  23.  Pumpkin Seeds: 2 tablespoons pumpkin seeds, sprayed with oil (just a spritz!) and baked at for 400° for 15 minutes or until brown. Sprinkle with kosher salt.
  24. Choco-Soy Nuts: 3 tablespoons soy nuts with 1 teaspoon cocoa nibs.
  25. Wasabi Peas: About  ⅓ cup of these green treats.
  26. Balsamic Veggies: 3 cups raw peppers (any color!) dipped in 2 tablespoons balsamic reduction.
  27. Cheesy Roasted Asparagus: Four spears (spritzed with olive-oil spray) and topped with 2 tablespoons grated parmesan cheese, baked for 10 minutes at 400°.
  28. Cucumber salad: One large cucumber (sliced) with 2 tablespoons chopped red onion and 2 tablespoons apple-cider vinegar.
  29. Spinach and Feta Egg-White Scramble: Three egg whites scrambled and mixed with ½ cup rawspinach and 1 tbsp feta cheese. Cook in frying pan or zap in microwave until egg whites are no longer runny (about 1-2 minutes).
  30. Crunchy Kale Salad: 1 cup kale leaves chopped with 1 teaspoon honey and 1 tablespoon balsamic vinegar.
  31. Chick Pea Salad: ¼ chickpeas with 1 tablespoon sliced scallions, a squeeze of lemon juice, and ¼ cup diced tomatoes.
  32. Grilled Garlic Corn on the Cob: One small-sized ear brushed with 1 teaspoon sautéed minced garlic and 1 teaspoon olive oil, grilled until tender.
  33. Pretzels & Cream Cheese: 15mini pretzel sticks with 2 tablespoons fat-free cream cheese.
  34.  Bacon Brussels Salad: Seven brussel spouts thinly sliced and mixed with one piece lean bacon, chopped.
  35. Rosemary Potatoes:  ⅓ cup thinly sliced potato tossed with 1 teaspoons olive oil and a teaspoon of chopped rosemary.
  36. Spicy Black Beans: ¼ cup black beans with 1 tablespoon salsa and 1 tablespoon non-fat Greek yogurt.
  37. Caprese Salad: 1 ounce (hockey puck sized) of fresh mozzarella with ½ cup cherry tomatoes and 2 teaspoons of balsamic vinegar.
  38. Goldfish: About 40 fishies…try the cheddar kind!
  39. Chips n’ Salsa: 10 baked tortilla chips with ¼ cup salsa.
  40. Mini Ham Sandwich: Two slices honey-baked ham with 2 teaspoons honey mustard rolled in a lettuce leaf.
  41. Lox Bagel: ½ whole-wheat mini bagel with two thin slices of lox.

Sweet & Salty

  1. Chocolate Trail Mix: Eight almonds, four chocolate chips, and 1 tablespoon raisins.
  2. Apples and Cheese: 1 non-fat mozzarella cheese stick with half of a baseball-sized apple (any variety), sliced.
  3. PB & Celery: 1 medium celery stalk with 1 tablespoon peanut butter.
  4. Cottage Cheese Melon Boat: 1 cup melon balls with ½ cup non-fat cottage cheese.
  5. Carrot and Raisin Salad: 1 cup shaved carrots with 2 tablespoons raisins and 1 tablespoon balsamic vinegar.
  6. Tropical Cottage Cheese: ½ cup non-fat cottage cheese with ½ cup fresh mango and pineapple, chopped.
  7. Blue-Cheese Stuffed Apricots: Three dried apricots with 1 tablespoon crumbled blue cheese.
  8. Rice Cake and Almond Butter: One rice cake (try brown rice!) with 2 teaspoons almond butter.
  9. Sweet n’ Spicy Pecans: Five pecans roasted with 2 teaspoons maple syrup and 1 teaspoon cinnamon.
  10. Apples n’ Peanut Butter: ½ an apple, sliced and dipped in 1 teaspoon natural peanut butter.
  11. Chocolate Hazelnut Crackers: Four wheat thins dipped in 1 teaspoon Nutella (or other hazelnut spread).
  12. Strawberry Salad: 1 cup raw spinach with ½ cup sliced strawberries and 1 tablespoon balsamic.
  13. Cacao-Roasted Almonds: Pop in eight almonds like these!