Sunday, May 12, 2013

healthy-is-sexy:

Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice.

Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.

Monday, April 8, 2013
the-kraze:

yummy.

the-kraze:

yummy.

(Source: fitnessgirl-w)

Monday, January 21, 2013
fearlessfitnesshappiness:

Peanut Butter / Banana Oatmeal
Ingredients:
1/2 Cup Whole Grain Oats
1/3 Cup Water
1 Tbsp Flax Seed (Ground)
1 Medium Banana
1 Large Tbsp Natural Peanut Butter
1 Tsp Hazelnuts
Directions:
Microwave flax, water and oatmeal for 60 seconds in microwave or until thick. 
Slice banana and add to oatmeal
Top with peanut butter and hazelnuts

fearlessfitnesshappiness:

Peanut Butter / Banana Oatmeal

Ingredients:

  • 1/2 Cup Whole Grain Oats
  • 1/3 Cup Water
  • 1 Tbsp Flax Seed (Ground)
  • 1 Medium Banana
  • 1 Large Tbsp Natural Peanut Butter
  • 1 Tsp Hazelnuts

Directions:

  1. Microwave flax, water and oatmeal for 60 seconds in microwave or until thick. 
  2. Slice banana and add to oatmeal
  3. Top with peanut butter and hazelnuts
Monday, December 24, 2012
beautifulpicturesofhealthyfood:

Great idea for a healthy Christmas-table display.


Merry Christmas everyone!

beautifulpicturesofhealthyfood:

Great idea for a healthy Christmas-table display.

Merry Christmas everyone!

Tuesday, November 13, 2012
Tuesday, October 23, 2012
jinifit:

Spiced Pumpkin Soup
This recipe is taken from the very excellent cookbook Nourishing Meals by Tom Malterre and wife Alissa Segersten (see my review of Nourishing Bites in a recent post.) What a pleasure it is to have 300 delicious new gluten/dairy/soy recipes to try-including one of my all-time favorites.  Let me know how you like it!
2-3 tablespoons extra virgin olive oil
1 large onion, chopped

1-2 tablespoons of finely chopped ginger4-5 large carrots, peeled and chopped4-5 celery stalks, chopped2 Granny Smith apples, cored and chopped10 cups of water, vegetable stock, or chicken stock8 cups of sugar pie pumpkin puree (made from the small but not mini pumpkins)2-3 cups of cooked white beans2-3 teaspoons pumpkin pie spice3-4 teaspoons Herbamare or sea salt1/2 to 1 teaspoon ground black pepperGarnish:Coconut milkChopped cilantroHeat an 8-quart stockpot over medium heat. Add the oil, then add onion; saute for about 5 minutes.  Then add ginger, carrots, celery, and apples; saute 5 to 10 minutes more.  Add the water, cooked pumpkin, beans, pumpkin pie spice, salt and pepper.  Bring to a boil then reduce heat to a simmer and cook for about 20 minutes, covered.Puree soup in batches. Taste and adjust salt and seasoning if necessary. Garnish each bowl with a swirl of coconut milk and chopped cilantro.Yield: 8-10 servings

jinifit:

Spiced Pumpkin Soup

This recipe itaken from the very excellent cookbook Nourishing Meals by Tom Malterre and wife Alissa Segersten (see my review of Nourishing Bites in a recent post.) What a pleasure it is to have 300 delicious new gluten/dairy/soy recipes to try-including one of my all-time favorites.  Let me know how you like it!

2-3 tablespoons extra virgin olive oil


1 large onion, chopped

1-2 tablespoons of finely chopped ginger

4-5 large carrots, peeled and chopped

4-5 celery stalks, chopped

2 Granny Smith apples, cored and chopped

10 cups of water, vegetable stock, or chicken stock

8 cups of sugar pie pumpkin puree (made from the small but not mini pumpkins)

2-3 cups of cooked white beans

2-3 teaspoons pumpkin pie spice

3-4 teaspoons Herbamare or sea salt

1/2 to 1 teaspoon ground black pepper

Garnish:
Coconut milk
Chopped cilantro

Heat an 8-quart stockpot over medium heat. Add the oil, then add onion; saute for about 5 minutes.  Then add ginger, carrots, celery, and apples; saute 5 to 10 minutes more.  Add the water, cooked pumpkin, beans, pumpkin pie spice, salt and pepper.  Bring to a boil then reduce heat to a simmer and cook for about 20 minutes, covered.
Puree soup in batches. Taste and adjust salt and seasoning if necessary. Garnish each bowl with a swirl of coconut milk and chopped cilantro.

Yield: 8-10 servings

Wednesday, October 17, 2012
Friday, August 31, 2012
Thursday, August 23, 2012
Sunday, July 15, 2012