13 3 / 2014

beautifulpicturesofhealthyfood:

Raw Garden Flax Sandwich…RECIPE
INGREDIENTS:
2 cup flax seeds
1/2 cup sun-dried tomatoes, soaked in 1 cup lukewarm water until soft
1 1/4 cups pumpkin seeds, soaked and drained
1 handful cilantro
1 lemon, freshly squeezed
sea salt, black pepper, and crushed red pepper to taste

beautifulpicturesofhealthyfood:

Raw Garden Flax SandwichRECIPE

INGREDIENTS:

2 cup flax seeds

1/2 cup sun-dried tomatoes, soaked in 1 cup lukewarm water until soft

1 1/4 cups pumpkin seeds, soaked and drained

1 handful cilantro

1 lemon, freshly squeezed

sea salt, black pepper, and crushed red pepper to taste

22 10 / 2013

21 10 / 2013

getitrightgetittightbeastmode:

Baked Eggs In Avocados 
Ingredients: 1 Avocado cut in half (pitted), 2 eggs, Salt and pepper, to taste, Topping of choice (some suggestions: parmesan  chili flakes, balsamic, oregano, basil, turkey bacon, etc.)
Instructions: Preheat oven to 375°F. Using a small piece of aluminum foil, create a ‘bowl’ or ‘boat’ in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil ‘bowl’ and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.

getitrightgetittightbeastmode:

Baked Eggs In Avocados

Ingredients: 1 Avocado cut in half (pitted), 2 eggs, Salt and pepper, to taste, Topping of choice (some suggestions: parmesan  chili flakes, balsamic, oregano, basil, turkey bacon, etc.)

Instructions: Preheat oven to 375°F. Using a small piece of aluminum foil, create a ‘bowl’ or ‘boat’ in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil ‘bowl’ and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.

(via beautifulpicturesofhealthyfood)

03 4 / 2013

alive-still-need2live:

vegan sushi with a filling of soy cream cheese, shredded carrot and cucumber, grilled marinated tempeh, avocado and pickled ginger

(via beautifulpicturesofhealthyfood)

09 1 / 2013

beautifulpicturesofhealthyfood:

Avocado truffles with a mango salad filling and a pistachio and sesame seed coating…RECIPE

15 12 / 2012

02 12 / 2012

just-keep-squatting:

High-Protein Spinach Burgers! 
Recipe

just-keep-squatting:

High-Protein Spinach Burgers! 

Recipe

(Source: bridget-mary, via beautifulpicturesofhealthyfood)

26 11 / 2012

beautifulpicturesofhealthyfood:

Easy Hummus Spiral Wraps…RECIPE

(via flyingattreelevel)

13 11 / 2012

getfit-befit:

Caramelized Onion, Spinach & Artichoke Dip
The flavor of this savoury, creamy dip beats any store-bought or restaurant variety by a long shot. Chock-full of vegetables, it is significantly lower in both calories and fat, too.
INGREDIENTS: • olive oil cooking spray  • 1 medium onion, thinly sliced • 2 cloves garlic, minced • 6 oz fresh spinach • 12 oz frozen artichoke hearts, thawed • 8 oz low-fat cream cheese, softened • 1/2 cup low-fat sour cream • 1/2 cup plain low-fat yogurt • 3 tbsp low-fat Parmesan cheese, grated • 1 tbsp chives, finely chopped • 1/2 tsp fresh cracked black pepper • 1/2 tsp Cajun seasoning • 1⁄8 tsp sea salt (optional)
INSTRUCTIONS: Heat nonstick or cast iron pan over medium-high heat for 1 minute. Spray pan with cooking spray and let heat for another minute. Add onion and sauté until caramelized, 5 to 10 minutes, stirring so that it does not burn. When onions are caramelized or golden brown, add garlic and sauté for about 1 minute. If the vegetables are on the verge of burning, mist with cooking spray. Add spinach and cook for 2 minutes or until just wilted. Remove from heat and let cool for 2 to 3 minutes. Preheat oven to 350°F. Put artichoke hearts and spinach-onion mixture into a food processor fitted with a standard cutting blade. Chop for 1 minute. Add cream cheese, sour cream and yogurt, and whirl for about 2 minutes. Add Parmesan, chives, pepper, seasoning and, if desired, salt. Chop for another 2 to 3 minutes or until vegetables are finely minced and well blended into dairy mixture. Place dip in a 4-qt ceramic baking dish. Bake for 20 minutes or until top is lightly browned. Remove from heat and serve on a trivet with sides of vegetables, whole-wheat crostinis and crackers.
Nutrients per 1/4-cup dip: Calories 35, Total Fat: 1 g, Sat. Fat: 0.5 g, Carbs: 5 g, Fiber: 2 g, Sugars: 2 g, Protein: 2 g, Sodium: 90 mg, Cholesterol: 5 mg
Nutritional Bonus: Popeye had it right - spinach does make you stronger. Its extremely high content of vitamin K - 1 cup contains more than 200% of your recommended daily intake - helps your body maintain healthy bones, as it activated osteocalcin, a protein in bones. Plus, the leafy green also contains high amounts of calcium and magnesium, both known bone builders.

getfit-befit:

Caramelized Onion, Spinach & Artichoke Dip

The flavor of this savoury, creamy dip beats any store-bought or restaurant variety by a long shot. Chock-full of vegetables, it is significantly lower in both calories and fat, too.

INGREDIENTS:
• olive oil cooking spray
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 6 oz fresh spinach
• 12 oz frozen artichoke hearts, thawed
• 8 oz low-fat cream cheese, softened
• 1/2 cup low-fat sour cream
• 1/2 cup plain low-fat yogurt
• 3 tbsp low-fat Parmesan cheese, grated
• 1 tbsp chives, finely chopped
• 1/2 tsp fresh cracked black pepper
• 1/2 tsp Cajun seasoning
• 1⁄8 tsp sea salt (optional)

INSTRUCTIONS:
Heat nonstick or cast iron pan over medium-high heat for 1 minute. Spray pan with cooking spray and let heat for another minute. Add onion and sauté until caramelized, 5 to 10 minutes, stirring so that it does not burn. When onions are caramelized or golden brown, add garlic and sauté for about 1 minute. If the vegetables are on the verge of burning, mist with cooking spray. Add spinach and cook for 2 minutes or until just wilted. Remove from heat and let cool for 2 to 3 minutes.
Preheat oven to 350°F. Put artichoke hearts and spinach-onion mixture into a food processor fitted with a standard cutting blade. Chop for 1 minute. Add cream cheese, sour cream and yogurt, and whirl for about 2 minutes. Add Parmesan, chives, pepper, seasoning and, if desired, salt. Chop for another 2 to 3 minutes or until vegetables are finely minced and well blended into dairy mixture.
Place dip in a 4-qt ceramic baking dish. Bake for 20 minutes or until top is lightly browned. Remove from heat and serve on a trivet with sides of vegetables, whole-wheat crostinis and crackers.

Nutrients per 1/4-cup dip: Calories 35, Total Fat: 1 g, Sat. Fat: 0.5 g, Carbs: 5 g, Fiber: 2 g, Sugars: 2 g, Protein: 2 g, Sodium: 90 mg, Cholesterol: 5 mg

Nutritional Bonus:
Popeye had it right - spinach does make you stronger. Its extremely high content of vitamin K - 1 cup contains more than 200% of your recommended daily intake - helps your body maintain healthy bones, as it activated osteocalcin, a protein in bones. Plus, the leafy green also contains high amounts of calcium and magnesium, both known bone builders.

(via beautifulpicturesofhealthyfood)

07 11 / 2012