namaste-panda:

muffintop-less:

HAWAIIAN SWEET POTATO SKINS

INGREDIENTS:

• 4 small sweet potatoes, scrubbed well and patted dry
• 1 lb kale, stemmed
• 7 oz low-sodium no-added-nitrate ham, cut into 1/2-inch cubes
• 6 oz shredded low-sodium mozzarella cheese, divided
• 1 cup cubed pineapple
• 4 green onions, trimmed and minced

INSTRUCTIONS:

1. Preheat oven to 400°F. Pierce each potato several times with a fork and transfer directly to rack in center of oven. Bake until soft, about 45 minutes.
2. Meanwhile, heat a large nonstick skillet on medium. Rinse kale well; do not shake or pat dry. Chop coarsely and add to skillet. Cover and cook, turning occasionally with tongs, for 10 minutes. Remove from heat.
3. Remove potatoes from oven and let cool on a wire rack for 5 minutes. Reduce oven heat to 375°F. Transfer potatoes to a cutting board, carefully halve lengthwise and scoop flesh into a large bowl, being careful not to scrape skins. (TIP: If potatoes are hot, use oven mitts to hold in place while cutting.) Use a potato masher to mash flesh well. Stir in ham, 4 oz mozzarella and pineapple. Spoon mixture into skins and top with remaining 2 oz mozzarella, dividing evenly. Transfer to a baking sheet and bake for 20 minutes, until mozzarella is golden brown. Remove from oven and top with onions, dividing evenly. Divide potatoes and kale among serving plates.

Recipe found at Clean Eating Mag

This is one of my favorite recipes! SO GOOD!!!

(via healthsmoothie-deactivated20130)

eat-pure:

All of these link you to a post on my blog, but there will be another link in that post which will link you to the recipe or just click on the picture!

Breakfast 

OATMEAL/OATS

Apple Cinnamon Baked Oatmeal

Apple Pie Oatmeal

Baked Banana, Blueberry and Raisin Oatmeal

Baked Oatmeal Casserole 

Baked Raspberry-Banana-Almond Butter Oatmeal

Banana Bread Protein Oatmeal

Banana Oat Chia Seed Pudding

Berry Oat Cups

Blueberry Oatmeal

Coconut Overnight Oats

Creamy Oatmeal with Banana Nut Topping

Overnight Oats

Peach Pie Oatmeal

Peanut Butter/Banana Oatmeal

Raspberry Overnight Oats

Savoury Oatmeal

Various Overnight Oats Recipes

Various Overnight Oats Recipes 2

PANCAKES

Apple Cinnamon Protein Pancakes

Banana Maca Pancakes

Blueberry & Banana Pancakes

Chocolate Banana Pancake Bars

Flourless Coconut and Banana Pancakes

Greek Yoghurt Pancakes

Paleo Pancakes

Pancakes in a Jar (not a recipe)

Strawberry Shortcake Pancakes

OTHER

Avocado and Egg Breakfast Pizza

Avocado Fried Egg

Baked Eggs in Tomato Cups

Banana “Scramble”

Berry Greek Yoghurt Parfait

Blueberry Coconut Pecan Breakfast Cookies

Breakfast Boost Sprinkle

Breakfast Pizza

Breakfast Tostadas

Butternut Squash and Chicken Mash

Cocoa Banana Breakfast Quinoa With Walnuts

Coconut Breakfast Quinoa

Healthy French Toast

Huevos Rancheros

No Added Sugar Granola (Vegan, Gluten-free, can be Nut-free)

Oat Bran ”English Muffin” 

Olive Oil Poached Eggs on Avocado and Braised Kale Toast

Paleo Banana Almond Muffins

Peanut Butter and Banana Yoghurt 

Pomegranate Yogurt Bowl

Raw Buckwheat Porridge

Raw Sprouted Buckwheat Granola

Red Pepper and Baked Egg Galette

Sponge Omelette with Yoghurt and Blueberries

Super Food Fruit Salad + Cacao Puree. Over Warm Brown Rice

Toasted Banana Breakfast Roll

Vegan Pumpkin French Toast

(via megsfitnessblog)

gettingahealthybody:

Tarragon Glazed Carrots

Ingredients

• 8 carrots, sliced
• 2 tablespoons butter or margarine
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
• Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
• Drain water from the pot.
• Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.

(source)

yummyvegan:

Thai Vegetable Soup

YIELD: 4 servings

INGREDIENTS:

* 2 Tablespoons olive oil
* 1 teaspoon crushed red pepper flakes
* 1/4-inch piece ginger, finely grated
* 1 red bell pepper, stemmed, seeded and cut into thin strips
* 1 can coconut milk
* 1 medium zucchini, cut in half lengthwise and then thinly sliced
* 3 cups roughly chopped bok choy
* 3/4 cup roughly chopped cilantro leaves
* 1/3 cup thinly sliced Thai basil
* salt and pepper, to taste

DIRECTIONS:

Heat the oil in a large saucepan over medium heat. Add the crushed red pepper, ginger, and bell pepper and cook for another 2-3 minutes. Add the coconut milk and the zucchini.

Reduce heat to low, cover, and simmer for 5-10 minutes, or until the zucchini has softened. Stir in the bok choy, cilantro, Thai basil and cook, stirring, until the bok choy has begun to wilt. Season with plenty of salt and pepper to taste.

Adapted from The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition.

Photo via girlcooksworld.com

(via golden-states)

foodopia:

roasted vegetables and black bean tacos: recipe here

(via shesshrinking)

cleanbodyfreshstart:

Banana Icecream

Chop up a banana and freeze it overnight
Put it in the food processor and blend until smooth!
It’s BETTER than icecream.

Also you can add whatever you want- berries, peanut butter, dates, sultanas, choc bits!

(via fit-ho)