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! :)

bombshelltobe:

Healthy Mini Chocolate Peanut Butter & Banana Muffins!

Ingredients

• 1 3/4 cups Old Fashioned Oats (use gluten free if sensitive)
• 3 Egg whites
• 3/4 cup Cocoa powder
• 1/2 cup Banana, mashed
• 1/2 cup Plain Greek yogurt (I used Chobani)
• 1/2 tsp Vinegar
• ¹1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 cup Hot water
• 1 cup Sugar substitute OR 1/4 cup + 2 tbs baking stevia
• ²1/2 cup Creamy peanut butter [*All natural would be better]
• Optional: 1/4 cup peanut butter chips for topping!

¹ Instead of vinegar you could also use 1/2 tsp cream of tartar.

² Or you could use 12-14 packets of stevia. It may vary according to taste and brand of stevia. I personally use NuStevia baking stevia and NuStevia packets.

1.Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.


2.In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.


3.Place mixture in a large liquid measuring cup, and divide batter between muffin tins. If using optional peanut butter chips, divide evenly over the top of each muffin now.


4. Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!!

Katie’s Tip!

You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece!

Nutrition Breakdown

24 Mini Muffins, 58 Calories per Muffin, 3g Fat, 3g Protein, 2g Fiber

5g Carbohydrates

1WWP+*

*Weight Watchers Points per serving

undressedskeleton:

• 1 Medium Strawberry
• 2 Apple Slices
• 1 Slice of Kiwi
• Cantaloupe Chunk
• 2 Pineapple Chunks
• 5 Blueberries
• 2 Watermelon Chunks
• 1/4 Cup Low Fat Cottage Cheese
• 1 Spring Roll Wrapper
• 1 Cup Romaine Lettuce
• 1 Tbsp Honey

Dice all the fruit into tiny little pieces. If you have a food…

gastrogirl:

easy homemade stuffed crust pizza.

ananchorformysoul:

Pinterest inspired baking! (Taken with instagram)

Recipes:

Berry Cobbler 

No-Bake PB Energy Bites

Both really easy to make! 

prettybalanced:

Spicy Queso Guacamole

prettybalanced:

Romaine Wrapped Spicy Lentil Tacos

healthyalternative:

Breakfast Baked Omelet (frittata) 

Eggs, peppers, onions, bacon, tomato, scallions and pepper jack.

thefitty:

gonnabe125lb:

Raw Zucchini Sushi Rolls

From For the Love of Food

4 servings

1/2 cup cashews, soaked overnight
1 Tablespoon rice vinegar
3 - 4 zucchini (each yields 6 - 8 slices)
2 carrots, sliced into matchsticks
1 cucumber, seeds removed and sliced into matchsticks
4 medium radishes, sliced
1 avocado, peeled and sliced
1 small bunch cilantro

Drain cashews and put into food processor with rice vinegar.  (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.)  Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. 

Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long thin strips. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini.  Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro.  Roll up and enjoy!

ohmygod this is so pretty im gonna try it tomorrow

(via imgTumble)