My fav breakfast Oatmeal pancakes

1 whole egg and 1 white egg

oatmeal 

non stick pan 

I love to add one serving of chocolate sugar free skim milk with strawberries or peanut butter.

9 great slimming down secrets! 

via BuzzFeed

Baked Oatmeal Casserole Total Time: 50 minutes Serves: 6 Ingredients 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips 2 cups milk 1 large egg 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Instructions 1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. 2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. 3.  Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Strawberry Shortcake Smoothie Recipe | Tara Stiles Eats

Want a healthy and delicious treat? Tara Stiles’ strawberry shortcake smoothie gives you a guilt-free way to satisfy your sweets craving! Enjoy this refreshing smoothie as a snack or dessert; it’s like strawberry shortcake in a glass!

“It’s so good, it tastes like cake; and it’s healthy, and you can have it all the time!”

INGREDIENTS:

ice

strawberries

rolled oats

a cup of cashews

a cup of almond milk

two spoons of maple syrup

cinnamon and nutmeg

a bit of vanilla extract

Greek Yogurt Scones!

I made these last night with a friend who studied abroad in London and was so excited to have real scones again. The texture comes out perfect, dense and not too crumbly with a bit of sweetness.

Tip: wet your fingers before molding them into round(ish) shapes. I used white flour because whole wheat makes them taste much denser and more like bread. You can use this basic recipe to make whatever flavors you want, get creative! :)

For more healthy baking recipes go here. :)

Caramel Apple Pie Protein Shake

Ingredients:

1/2 cup cottage cheese

1 Scoop vanilla protein powder

1/2 cup Apple chopped fine, or 1/2 cup applesauce

1/2 tsp Caramel extract (or 2 tbs sugar free butterscotch pudding mix)

1/2 tsp Apple or pumpkin pie spice

Dash Cinnamon

5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)

1/2-1 cup Water (Alter this according to desired consistency)

2-3 pkts Stevia (or 1/4 tsp sweetener of choice)

Optional: 1/2 tsp xanthan gum 3, 1/2 tsp butter extract

Nutritional info: 215 calories, 35g protein

Finding new and exciting sandwiches as a vegetarian can be a challenge so I started putting together my own options. These are all absolutely delicious, and I love the convenience of wrapping up a couple sandwiches one day a week to grab and go! I have to admit, the Vegan avocado sandwich and rosemary grilled cheese are my favorites.

These are not enough to make a full meal so make sure you pair them with something else. I usually have a Greek yogurt on the side, and if I’m home I’ll have a serving of Edy’s half the fat ice cream for dessert too (if not I’ll just pack some almonds)! :)

Vegan Chocolate Raspberry Smoothie- Sweet treat or quick breakfast!

Ingredients: 

10 oz. (frozen) raspberries

1/4 cups cacao powder

2 cups almond milk

maple syrup or dates (to taste)

Instructions:

Add all ingredients to the blender

Blend until smooth and creamy

Add ice for desired thickness

Drink and enjoy!!!

Berry Yogurt Popsicles Gina’s Weight Watcher Recipes Ingredients: For the purple:

1 cup blueberries

1/2 cup blackberries

6 oz fat free blueberry yogurt

1 cup crushed ice

For the white:

14 oz fat free vanilla yogurt

2 tbsp agave or sugar (or sweetener)

1 cup crushed ice

For the pink:

3/4 cup raspberries

3/4 cup strawberries

6 oz fat free strawberry yogurt

1 cup crushed ice

*You can add more sweetener as needed

Blend each color smoothie separately in a blender and set aside. 

Pour the first color into the popsicle mold 1/3rd of the way and freeze for 30 minutes.

Remove from the freezer and insert the sticks, then freeze one hour.

Add the white yogurt into each popsicle mold another 1/3 of the way and freeze an additional hour. 

Add the purple smoothie and fill it to the top of the mold and freeze until ready to eat.

Makes 16 popsicles (about 1/2 cup llquids), 51 Calories each  

Fat: 0.1 g • Protein: 4.0 g • Carb: 8.7 g • Fiber: 1.1 g • Sugar: 7.0 g \Sodium: 14.1 mg 

And don’t worry if you don’t have a mold. You can use disposable cups as well (though I’d check out your local grocery store or dollar store, since they’re fairly cheap)

Watermelon Breeze

3 cups cubed chilled watermelon

1 cup coconut water

squeeze of fresh lime

Ice if needed

Sprig of mint

Put all ingredients in blender. Blend until smooth.

Makes two servings.

90 calories per serving.

The Vegan Baking Cheat-Sheet - Vegan replacements (Source)

CLEAN EATING CHOCOLATE BROWNIES

INGREDIENTS

1/2 cup Oatmeal

3 tbsp Coconut Oil (preferably Organic)

1/2 cup Stevia

1/3 cup Plain, Nonfat Greek Yogurt

1 tsp Vanilla Extract

1/4 cup Unsweetened Baking Cocoa

1/4 cup Chocolate protein powder (preferably casein)

1 Egg and 1 White

1/3 cup Dark Chocolate Chips or Nuts (optional)

DIRECTIONS

1. Mix dry ingredients together 2. Mix wet ingredients together 3. Combine everything together 4. Put in 8 X 9 pan 5. Heat Oven at 350 for about 20 minutes. 6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.

Today I had cookies for breakfast. (What?! I thought you were trying to be healthy?) Well, I am and these are! They’re “cookies” made from just bananas and oats - so simple! No sugar, no flour, no eggs… thank you to The Burlap Bag for creating these! I love having these in the kitchen because I eat them for breakfast or as a snack and I don’t feel guilty for eating five. (That’s about half a banana and a third-ish cup of oats? Maybe? You get the point.)

This morning I was racing against the clock and rushed making these so I literally only used 2 ingredients. But before I’ve added chocolate chips and have since then started a list of different cookie combos I want to make. What is/are your favorite kind(s) of cookies? I want to add some of your favorites to my list. :)

Helpful tips: Make sure your bananas are ripe! // The first time I made these I was so anxious to try this recipe but my bananas weren’t ready so it tasted a bit off. You may need to add more oats. // This depends on the length of your bananas so adjust accordingly if the consistency seems too wet. Add vanilla extract. // If the taste is too plain for you, vanilla extract can help add more flavor.

TOASTED COCONUT MOCHA FRAPPUCCINO

When making these, I was faced with a difficult decision: whether or not I should eat it straight from the bowl or make them into balls. I opted for the more presentable, disciplined option. But seriously, almond butter/peanut butter lovers are going to love this.  Almond Butter Bites adapted from Sprouted Kitchen

Ingredients:  1 cup almond 1 cup dates 1/2 cup almond butter 1 tbsp vanilla extract (optional, but recommended!) 1 heaping spoonful of willpower :) *feel free to use your favorite kind of nut and nut butter.

Method: 01.  Pulse almonds in a food processor until finely chopped. 02.  Add in dates, almond butter, and vanilla extract and pulse until the consistency is even. (If it’s not sticking together very well, you can add more almond butter.) 03.  Use willpower to not eat it immediately (but taste testing is acceptable ;)) and roll the “dough” into balls (mine were roughly an inch in diameter and made about 32). 04.  Enjoy! 05.  Keep it stored in the fridge.

Ban-ashew Oat Cookies

Crunchy on the outside, soft on the inside, and the longer they’re left, the softer and moister and yummier they become, mmmm

Ingredients

85g cashew butter

80g whole oats

2 medium bananas

1 large egg white

1 tablespoon vanilla extract (NOT essence) 

Method

Preheat the oven to 180°C (in a fan oven) / 356°F / gas mark 4 and line a baking sheet with some slightly greased baking paper

Mash the bananas with the cashew butter and vanilla extract

Beat in the egg white

Combine with the oats

Plop (lol) tablespoons of the mixture on to the baking sheet and flatten with the back of the spoon. You don’t need to space them out that much because they don’t spread while cooking.

Bake for 12-15 minutes until golden, leave to cool to room temperature on the baking paper and carefully peel off.

I made 8 cookies, each one is approx 130 calories. 

But I may have eaten some of the mixture.. you might be able to make 9, or use a teaspoon instead of a tablespoon to make 16 bite sized ones (you need to lower the baking time).

For breakfast tomorrow, I’m sandwiching two of these babies together with cooked and mashed raspberries and banana, urgh I can’t wait.

Inspired by Cassey Ho’s “World’s Easiest Healthiest Cookie” recipe.

I CREATED SOMETHING BEAUTIFUL

a.k.a. vegan, no-bake (rather healthy) snickers truffles

Snickers are the only chocolate-bars I kinda miss, but I think these are an adequate substitute. And there’s only 4 ingredients in them!

for about 10-12 truffles you’ll need roughly

1/2 cup dates

3/4 roasted, unsalted peanuts

a pinch of salt

 2-3oz dark chocolate

Blend the dates and about half of the peanuts and the salt in a food processor until you have a sticky mass. Knead in the rest of the peanuts and form little balls. Melt the chocolate (I did that in the microwave), roll your balls in the chocolate and let it dry. 

Enjoy!