(via jesskinny)
two-ingredient ice cream
whether you’re vegan or not, you should be eating this. right now.
first, slice two bananas and place them in the freezer. once they’re completely frozen, place them in a food processor with 3 tbsp cocoa powder. blend until all the banana chunks are gone, and it’s a creamy consistency.
this is like soft serve heaven that takes next to no effort, ingredients, or money. to see a few more great-looking recipes for vegan ice cream, go here. (that link was sent to us by kcorrigan!)
Taking a break from spring cleaning and making this….
Almost done with putting things away in the attic and half of the garage is clean…making progress
(via workoutaddict)
watermelon slushy
- scoop out half a watermelon
- blend in a blender until it’s all liquid
- pour into ice cube trays, let freeze
- put the ice cubes back into the blender, add in juice from 1/2 a lemon and the zest of 1/2 an orange. blend with water/watermelon juice to keep things moving.
- blend until everything is smooth. enjoy!
(via whistlingbones)
(Source: giggleandblush, via llskm)
1. Drink Water - This is one of the most essential ways to stay healthy and stick to your diet. Not only does drinking water flush toxins from your body, it keeps you energized and makes your stomach feel full. Do not force too much water down, as that will make you feel sick. However, drinking eight glasses a day plus one before each meal will stem your hunger.
2. Chew Gum - Sugarless gum is a guilt-free way to keep your jaws busy. Many people attest that chewing gum can help you lose weight and make you feel as if you are eating food. Other benefits, such as building stronger jaw muscles and increasing concentration, are also associated with chewing gum.
3. Take a Nap - Can’t stop thinking about how hungry you are? Take a little nap and you will probably wake up feeling more energized and more satisfied. Most people don’t feel hungry first thing in the morning and that is because there is less acid in your stomach. A nap can recreate this feeling.
4. Eat Small Meals Throughout the Day - One of the best ways to not feel hungry is by constantly eating! Yes, this can actually help you lose weight. By eating smaller meals throughout the day instead of a few large meals, your metabolism stays high and your stomach always has a little food in it. Try six meals a day instead of three.
5. Fill up on Fresh Veggies - If you really need a snack, you should eat one that is guilt-free and that won’t contribute to more hunger. Non-starchy vegetables are “free foods” that you can eat all day without gaining weight. They also stick to your ribs longer than other snacks. Did you know that it takes more calories to consume a stick of celery than are actually in the celery? That is why celery is referred to as a “negative calorie” food.
6. Reduce Your Carb Intake - Carbohydrates turn to sugar and stimulate your body’s insulin, thus causing a vicious cycle of hunger. Remember, food is supposed to satiate your hunger, not increase it! Reduce your carb intake to gain control over your constant hunger.
7. Eat Lean Protein - Protein stays in your body longer than carbohydrates, so choose a lean piece of meat over a low-fat bagel. There is a reason why people were dropping serious pounds on the Atkin’s Diet. While that is an extreme diet, you can sensibly increase your lean protein intake and minimize your hunger between meals.
8. Increase Your Fiber Intake - Bulky, high-fiber foods usually fill your stomach quickly and keep you satisfied for a long time. They also require quite a bit of chewing, which psychologically triggers the feeling of satisfaction.
9. Don’t Skip Breakfast - So many people run out the door before eating a good breakfast. Likewise, misinformed people who are trying to lose weight will sometimes skip meals. Breakfast is definitely not the meal the skip, as it gives you a much-needed metabolism boost to keep you going until your next meal.
10. Eat More Eggs - Looking for a low-fat, high-protein snack to stem your hunger? Eggs will give you that in spades. If cholesterol is a concern for you, skip the egg yolks and make yourself an egg white snack.
11. Brush Your Teeth and Tongue - How great does a minty, clean mouth feel? Probably good enough to make you think twice before you eat something directly after a good tooth and tongue brushing. This is a method used by many dieters.
12. Exercise - A nice long walk or jog is certain to boost your adrenaline and kill your hunger… for a while, at least. Burning more calories will make your body hungry. However, most people are not hungry directly after exercising, so this can be a great way to pass the time between meals instead of eating.
13. Drink Vinegar - A fad diet that has come and gone involved drinking two teaspoons of apple cider vinegar before each meal. While it was proven that vinegar does not directly cause weight loss, some people feel less hungry after drinking it because it’s so unappealing.
14. Avoid Salt - Excessive amounts of salt is never good for your body and can definitely lead to dehydration. Since many people can’t recognize the difference between hunger and thirst, eating salt could make you feel as if you are hungry when you really aren’t.
15. Avoid Sugar - Foods that are high in sugar may taste delicious, but they burn through your body too quickly. Even sugary snacks that are low in fat are a bad idea, as you will just get hungry soon again and require more food.
16. Stay Busy - Many people convince themselves that they are hungry when they are actually just bored. If you find yourself eating because there is nothing else to do, put yourself to work. Keep your mind off food and your diet.
17. Avoid Food - Literally. Not only should you keep yourself busy, you might want to avoid places where you will see (and smell!) food. Don’t hang out in the kitchen and don’t meet friends at a restaurant if you aren’t planning on eating.
18. Avoid Alcohol - Not only is alcohol filled with empty calories, it can greatly increase your appetite. It is hard to tell when your body is full after you become a bit tipsy. Alcohol also relaxes that willpower of yours, which makes you even more likely to go for a second helping.
19. Eat Slower - Often times, we will eat until we are “stuffed.” You don’t want to go that far before you stop eating, which is why you should slow down when you eat. You may be surprised at how much less you will have to eat before your body feels satisfied.
20. Suck on a Peppermint - Many physical and psychological benefits have been attributed to peppermint over the years. Although it hasn’t been proven by scientists, some dieters swear that sucking on a peppermint makes their body feel full when they are a bit peckish.
21. Avoid Caffeine - Although some people use caffeine as an appetite suppressant, you will just quickly crash after the caffeine burns through your body. This is similar to how sugar makes you hungrier than before. You really don’t need anything to drink other than water while trying to lose weight.
22. Chew Ice - Chewing will trick your body into thinking it’s eating and water makes your stomach feel fuller. Therefore, chewing ice covers both diet tricks at once! Mind you, chewing ice isn’t good for sensitive teeth or those with braces.
23. Learn to Manage Stress - Mind-over-body diet tricks are hard to control if you aren’t thinking with a straight head. Therefore, you should do your best to manage your stress level. Stress will not only make you want to eat, it is a leading cause of overeating.
24. Suck in Your Gut - Your body experiences hunger when the stomach is empty. By tightening your abdominal muscles (also known as “sucking in your gut”), you will compress your stomach and temporarily mask hunger pangs. It is recommended that you always keep your stomach muscles tightened anyway, as it helps you to get your abs into shape.
25. Put Your Fork Down Between Every Bite - This is a great way to make yourself slow down while eating and it also sends signals to your brain that you are through eating each time you put the fork down. Some dieters will put the fork down between each bite and take a sip of water.
(via rottingmaggots)
Baked Zucchini Fries - Approx. 75 calories for 1 serving (makes 2 servings)
Needed a crunchy yummy snack for tonight, and this was perfect! half a zucchini is a perfect serving size, but don’t feel too bad eating a whole zucchini!
Ingredients:
1 zucchini, cut into strips
1/2 cup bread crumbs with herbs and salt mixed in
1 egg whiteDirections:
1. cut zucchini into strips
2. coat zucchini with egg white
3. put coated zucchini pieces into a bag with the bread crumb mixture. shake until coated.
4. bake in oven at 425 for about 10-20 minutes.enjoy :)
p.s. it’s really good in marinara sauce :)
ORIGINAL RECIPE:
http://une-deuxsenses.blogspot.com/2011/05/baked-zucchini-fries-with-marinara.html
(via icookhealthy)
Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
CREAMY
Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.BROTHY
Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated ParmesanEARTHY
Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.HEARTY
Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basilNotes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
(via hourglassofhealth)
sauteed zucchini & mushrooms
a perfect summer snack, i could eat this all day! (and i’ve always hated summer squash, so this must be pretty good.) i put it on top of a salad to get more greens in my diet, but you could eat this by itself, as a side dish, or paired with some cous cous for a great meal. (i’m also going to try putting these on a pizza!)
- thickly slice one zucchini, then cut each slice three times, so you end up with a bunch of triangle-shaped pieces
- chop baby portobello (or button) mushrooms into quarters or halves, depending on the size.
- sautee 1/2 clove garlic, finely chopped, in some olive oil for a minute or so. stir often so it doesn’t burn.
- add in the vegetables, drizzle with olive oil, add in a splash of balsamic vinegar and soy sauce, and sprinkle on some sea salt. (add sage and thyme if you’ve got them.) stir around so everything’s coated.
- sautee for about five minutes, or until the zucchini’s skin is tender enough to bite through. serve hot!
(via health-heaven)
Roasted Eggplant - Source
Ingredients:
- 3-4 medium eggplant, cut into 1/2-inch slices
- 1 small head of garlic, cloves peeled
- 2-3 Tbsp. olive oil
- 1 Tbsp. fresh basil, finely chopped
- Salt and pepper, pinch
Directions:
Preheat oven 500F. Line large baking sheet with aluminum foil, and lightly grease with oil.
Lightly brush each side of the eggplant rounds with oil. Chop each garlic clove into 2-3 pieces, depending upon the size of the cloves. Press garlic pieces into the flesh of the eggplant slices, so that the garlic is mostly embedded into the eggplant.
Place in oven, and bake 15-20 minutes, until eggplant are tender and beginning to brown. Remove from oven, and immediately sprinkle with salt and pepper, to taste.
Scatter fresh basil on top, and serve.
(via tauntingly-simple)
200 Foods Under 100 Calories (Part 2)
See Part 1 here.
I lied. This is my favourite oatmeal. It was chocolaty, gooey, caramelized baked oatmeal heaven. And who doesn’t want that?
I’ll admit, it’s a little fiddly and will take longer than your usual oatmeal, but it’s worth it, trust me.
What you will need;
- 1/4 cup oats;
- 1/3 cup non-dairy…
(Source: seedsnsmiles, via tauntingly-simple)
