Losing It

Vegan Banana Strawberry Oatmeal Squares

They’re om-nom-nom-tastic. And super healthy too! Makes 8 squares at 70 calories each.

Ingredients
1 small banana, mashed
1/3 cup unsweetened apple sauce
1 1/4 cup oats (I used Quaker Quick Oats)
2 large strawberries, diced (you can also substitute for raspberries, blueberries, peaches, etc.)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 dash cinnamon
1/4 teaspoon vanilla extract
1 tablespoon white sugar (optional) 

Directions
1. In a medium sized bowl, blend banana, applesauce, and vanilla extract.
2. In another larger bowl, mix oatmeal, baking powder, baking soda, and cinnamon.
3. Slowly add the banana mixture into the oatmeal mixture. Add the diced strawberries (make sure they’re fairly small pieces!)
4. Grease 6 by 9 inch baking pan with cooking spray. Scoop the mixture into there.
5. Optional step: Sprinkle sugar on top of the mixture.
6. Bake for 45 minutes at 350 degrees F. They’re ready when they turn golden brown and no residue comes up when you poke them with a fork. 
7. Let them cool for 20 minutes before cutting them up into squares.
8. ANNNND EAT!  

(via inspiredhealth)

hello-delicious:

Roasted Red Pepper Stuffed Mushrooms

Ingredients:

24 ounces, white button mushrooms
½ Cup bread crumbs, divided
1 roasted red pepper, finely diced
Roasted Garlic Cloves, roughly chopped
2 Tbsp. kalamata olives, diced
1 medium onion, finely diced
3 Tbsp. sun-dried tomatoes, finely diced
1 tbsp. olive oil
1 8oz package of 1/3 fat cream cheese
¼ cup mozzarella, grated
¼ cup Provolone, grated
¼ cup Asiago, grated
1 tbsp. Parmesan
1 tbsp. Romano
pinch red pepper flakes
1 tsp. dried oregano
2 tbsp. mozzarella for topping

Directions:
Preheat oven to 350

Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.

In a large bowl combine cream cheese, cheeses, half the dried bread crumbs, red pepper flakes and dried oregano. Stir until well combined. Salt and pepper to taste. Set aside.
Over medium heat, sauté onions in olive oil until translucent. Add diced mushroom stems and continue to sauté for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated.

Add sautéed vegetables to the reserved cream cheese mixture. Stir to combine.

Scoop one tablespoon of mixture into prepared mushroom caps. Sprinkle with remaining bread crumbs and mozzarella cheese.

Bake in the oven for 20-25 minutes until browned. Let stand 5 minutes before serving.

Serves 8 

prettywildthin:

fightingtogetfit:

lessthan300kcal:

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins

Ingredients:

1 3/4 c oats

•  3 egg whites
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!! 
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin

*drooling*

THERE HAS BEEN SUCH WONDERFUL FOOD ON MY DASH

GET IN MY MOUTH!!

gonna make these now, seriously.

(via healthinme)

thefameofhealthandfitness:

PEANUT BUTTER CUPS Recipe

Ingredients:

-1 scoop chocolate whey protein powder

-1 TBSP all-natural peanut butter

-1 TBSP unsweetened cocoa powder

-1-2 packets of Stevia

-4oz water

Method for Peanut Butter Cups

-Blend all the ingredients together in a blender
-Divide the peanut butter mixture into round muffin tins (USE a SILICONE tray!!!), filling about 3/4 full.
-Place filled muffin tin in freezer and let freeze for about an hour or until firm (Freeze any extra peanut butter cups for up to five days)

I highly recommend this recipe!

(Source: OXYGEN Magazine. August 2011 issue)

(via healthythinbods)

veganbreakfast:

Healthy Oats Squares with Coconut & Dates

(via healthyhallelujah)

fight-for-it-until-you-get-it:

RECIPE:
Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 16

Ingredients

Olive Oil Spray for pan
2/3 cup mild honey (preferably organic)
1/3 cup natural, unsweetened cocoa powder
1/2 cup white, whole wheat flour
1/4 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
2 TBSP olive oil
1 large egg, at room temp
3/4 tsp pure vanilla extract

Directions

Makes 16 (2”) brownies

Preheat oven to 350. Spray 8 inch square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup, Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

In a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.

In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)

Number of Servings: 16

I Just made these, they are amazing and you honestly can’t tell the difference. YUMYUM! Thats how mine turned out on the right :D:D

healthyhallelujah:

vinyasatovino:

gastrogirl:

apples with salty medjool caramel.

Dates instead of caramel? Fantastic idea!

i just bought dates today! i can’t wait to make larabars and THIS!

healthyhallelujah:

new favorite breakfast!
oatmeal breakfast cookie!

1/4c quick oats
2t flour
1t baking powder
1t cinnamon
1.5t cane sugar/sweetener of choice
1 piece of shaven dove dark chocolate
1/8c egg whites (or 1 egg white)

mix all ingredients together and microwave on high for 45 seconds. top with melted better ‘n peanut butter!