My Journey to Fit

prettybalanced:

Chickpea and Roasted Vegetable Burrito

Click the pic for the recipe!

myyogaon:

Chick pea, strawberry and haloumi salad

I think this salad is the closest one I know to having the right balance of macro-nutrients - plus it’s delicious!

Ingredients

• 250g punnet of strawberries
• 1/2 bunch mint
• 90g (1/2 block) haloumi
• 2 small 125g cans of chick peas
• Baby spinach leaves
• 1/2 avocado
• 1/4 lemon

Combine the spinach, mint, strawberries and chick peas. Lay the sliced avocado over the top. Quickly cook the haloumi on a pan over low-medium heat until soft and golden (approximately 2 minutes). Slice the haloumi while it’s still warm and place it on top of the salad. Squeeze lemon juice over the haloumi and avocado and serve. This will be substantial enough for a meal for two.

I also really enjoy this without the haloumi and avocado. The strawberries, chick peas, mint and spinach are just such a winning combo.

runningongreens

tryvegan:

Chickpeas and quinoa lettuce wraps!

prettybalanced:

Cauliflower and Cashew Curry

Click the pic for the recipe!

slimmingdownwhilesick:

avtexadelphia:

veganilla:

Vegan Sweet Potato Burgers: click here for the recipe.

Where has this been my entire life?

Seriously must try… 

tubbymctubster:

THIS IS DEFINITELY A MUST TRY!!! SOOOOOO GOOOD!!
This is one of those “omg I just ate an amazing, tasty, salad and I’m so satisfied!”
I’m going to be eating this for the next couple of days. :) YAY

Avocado and Black Bean Quinoa Salad

Ingredients:

for the salad:

1 15-oz cans black beans, drained and rinsed

1/2 red onion, minced

1 large red bell pepper, diced

2 cups of corn (I used trader joe’s frozen corn, I left it in the fridge overnight and strained it)

1 cup uncooked quinoa

1 1/2 large (ripe but firm) avocado, diced

1 small bunch cilantro, minced

2 jalapeños (optional, if you like spicy foods :D) 

for the dressing:

juice of 3 limes

2 tsp cumin

3 T extra virgin olive oil (optional)

1/4 tsp sea salt

Directions:

Bring quinoa to a boil with 2 1/2 cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.

In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.

Salad will keep in sealed tupperware containers for up to five days in the fridge.

Time:

45 minutes (includes prep time for chopping veggies)

tiny-lifestyler:

Lentil Patties with Lemon Rice

2 Lentil Patties (I used Sanitarium) coated in olive oil, Garam Masala and ground Cumin, and baked on 190C for 25 mins.

If you don’t have a box-favourite of lentils patties, and wish to make your own, these taste similar.

Jasmine rice boiled with vegetable stock.

Stir fry some red onion with a small grated carrot, and the juice of half a lemon.

Once the rice is done, stir it through with the vegetables.

Approximately 470 calories. Great high protein dish!

www.tiny-lifestyler.tumblr.com

foodopia:

caribbean citrus roasted sweet potatoes: recipe here

justwanttobehealthyandfit:

Quinoa Stuffed Peppers

great idea!!! 

healthy-equals-happiness:

thespartanwarrior:

Mini Protein Berry Cheesecakes

• 1 small 170g tub of 0% Total Greek yogurt
• 2 tbsp of quark (or cottage cheese)
• 1 tbsp of coconut flour
• 1/4 cup of mulberries (or any other dried berry)
• 2 fresh organic eggs
• 1/4 cup of vanilla whey

Directions

1. Blend ingredients together.
2. Add 1 cup of fresh blackberries.
3. Mix berries in with fork/spoon instead of blending.
4. Pour the mix into your mold/s.
5. Bake at 170º C (340º F) for about 35 minutes. 
6. Take them out, let them cool, eat them.

Nutritional Profile (per mini cheesecake, makes 9)

• Calories: 58.7
• Fat: 1.6g
• Carbs: 4.4g
• Protein: 6.5g

Recipe via ProteinPow

YUM! Gotta try these!

prettybalanced:

Chickpea Burger

thehealthproject:

Who needs ice cream when you can have frozen bananas? My family enjoyed these delicious treats for desserts!

• 2 bananas
• Fage Total 0% Greek Yogurt
• chopped almonds
• cinnamon

1. Line a tray with parchment paper.
2. Mix the Greek yogurt and cinnamon together.
3. Peel the bananas.
4. Cut off an end from each banana, then insert the popsicle sticks.
5. Coat the bananas in Greek yogurt and almonds.
6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

fitliv:

Banana Cinnamon Pancakes (55 calories each!)

Ingredients:

• 1/2 mashed banana
• 1 tsp ground flaxseed
• 1 tsp whet germ
• 1/3 cup oats
• 1/3 cup whole wheat flour
• 1/4 cup egg whites
• 1/4 cup water
• 1/2 tsp agave syrup
• 1/2 tsp cinnamon
• Pinch of baking soda & baking powder

Mix all ingredients and cook on a hot gridle with some olive oil.

Makes 7 small-ish pancakes, serves 1 or 2.

Each pancake: 55 cal, .6 g fat, 1.6 g fiber, 1.5 g sugar, 3 g protein!

Would be really good with added cocoa powder, chocolate chips/ carob chips, ect.

Feel free to experiment! I ate them with B’nPB, sliced banana, and extra cinnamon :)

immabeabeast:

Kiwi
Strawberry
Banana
Raspberry
Spinach
Plain Greek Yogurt
Ice

vegansandwichlove:

Curried Lentil, Eggplant, and Quinoa Burgers, from FatFreeVegan.

Click on the pic for the recipe!