blogilates:

RAW Vegan Cheesecake with Raspberry Sauce

Makes 1 pie tin

Crust:
2 cups raw walnuts
1/2 cup dates, pitted

Filling:

3 cups raw cashews (soaked overnight or a couple hours minimum)
1/2 cup agave nectar
1/4 cup lemon juice
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW)

Raspberry Sauce:

1/2 bag frozen raspberries
4-6 dates to taste
1/4 cup agave or more to taste and thickness desired

(via healmereal)

muffintop-less:

Moist, Low-Calorie Microwave Protein Fudge Muffins

Ingredients:

• 2 Egg whites (**If using liquid egg whites use 1/2 cup and add 20 calories)
• 1/4 cup pumpkin (3 T applesauce or other starchy carb works well too!)
• 2 T coconut flour* (1 T also works, and results in 40 fewer calories)
• 1/2 tsp baking powder
• stevia or other granular sweetener to taste
• 1 T. cocoa powder (Hershey’s Special dark cocoa is best!)

Directions:
Spray a soup bowl with a very light layer of oil to prevent sticking (not even necessary but makes cleaning up a bit easier). Mix ingredients well with fork, whisk or spatula. Microwave for 2:30-4+ min on High (depends on your microwave, altitude and the whim of the cupcake gods.)

Makes one HUGE serving.  155 calories **; 12 g protein; 16.5g carb; 4.5g fiber; 1.75g fat  Stellar stats.

Found this recipe via Pinterest!
http://smoothiegirleatstoo.blogspot.com/2010/11/moist-low-calorie-microwave-protein.html

(via tobesmall3212)

victoriassecretbabes:

Where to find the VS angels/models (list is not complete yet):

Twitter:

https://twitter.com/#!/MirandaKerr

https://twitter.com/#!/AdrianaLima

https://twitter.com/#!/BeePrinsloo

https://twitter.com/#!/Doutzen

https://twitter.com/#!/itsmechaneliman

…

undressedskeleton:

Ingredients:

- 1 Tbsp Scrambled Egg (I used Carton Egg)

-1/2 Tbsp light Butter (I used earth balance)

-2 Tbsp Unsweetened Almond Milk

-1/4 Tsp Vanilla

-3 1/2 Tbsp Whole Wheat Flour

-1/4 Tsp Baking Powder

-2 Packets Truvia

-Itty Bitty pinch of salt

-4 Tbsps Fat Free Reddi Whip

muffintop-less:

My “Dorm Room” Cardio Workout (I guess this works for at home too!) 

• 50 jumping jacks
• 5 burpees
• 30 seconds of mountain climbers 
• 5 jump squats
• 30 seconds of jump rope
• 10 push ups
• 30 second break

Repeat this 3-5 times (adjust according to fitness level.. you may need to do less or you may be able to do more). =) 

bombshelltobe:

Healthy Mini Chocolate Peanut Butter & Banana Muffins!

Ingredients

• 1 3/4 cups Old Fashioned Oats (use gluten free if sensitive)
• 3 Egg whites
• 3/4 cup Cocoa powder
• 1/2 cup Banana, mashed
• 1/2 cup Plain Greek yogurt (I used Chobani)
• 1/2 tsp Vinegar
• ¹1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 cup Hot water
• 1 cup Sugar substitute OR 1/4 cup + 2 tbs baking stevia
• ²1/2 cup Creamy peanut butter [*All natural would be better]
• Optional: 1/4 cup peanut butter chips for topping!

¹ Instead of vinegar you could also use 1/2 tsp cream of tartar.

² Or you could use 12-14 packets of stevia. It may vary according to taste and brand of stevia. I personally use NuStevia baking stevia and NuStevia packets.

1.Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.


2.In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.


3.Place mixture in a large liquid measuring cup, and divide batter between muffin tins. If using optional peanut butter chips, divide evenly over the top of each muffin now.


4. Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!!

Katie’s Tip!

You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece!

Nutrition Breakdown

24 Mini Muffins, 58 Calories per Muffin, 3g Fat, 3g Protein, 2g Fiber

5g Carbohydrates

1WWP+*

*Weight Watchers Points per serving

(via strivestrong)

muffintop-less:

CLEAN EATING CHOCOLATE BROWNIES

INGREDIENTS

• 1/2 cup Oatmeal
• 3 tbsp Coconut Oil (preferably Organic)
• 1/2 cup Stevia
• 1/3 cup Plain, Nonfat Greek Yogurt
• 1 tsp Vanilla Extract
• 1/4 cup Unsweetened Baking Cocoa
• 1/4 cup Chocolate protein powder (preferably casein)
• 1 Egg and 1 White
• 1/3 cup Dark Chocolate Chips or Nuts (optional)

DIRECTIONS

1. Mix dry ingredients together
2. Mix wet ingredients together
3. Combine everything together
4. Put in 8 X 9 pan
5. Heat Oven at 350 for about 20 minutes.
6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.

losing-every-extra-pound:

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(via suckkitin)

cityrainandcitystreets:

Fitness & Spice released a recipe for “Fitness Fudge”

For those who want something sweet after a workout here is their recipe:

• 1/4 cup Unsweetened Almond Milk
• 1/4 cup Chocolate Protein Powder
• 1/4 cup Natural Peanut Butter (creamy or crunchy)
• 1/4 cup Dark Chocolate Chips

Microwave the milk and powder for 30 seconds. Add the peanut butter and chips. Microwave for another 20 seconds. Mix together and stir until everything is melted. Place in a cake tray and put in the fridge.

(via strivestrong)

beautifulhappylo:

Recipe: Strawberry Lemon Muffins

Ingredients

• 2 cups almond flour (Honeyville)
• 1/2 tsp celtic sea salt
• 1/2 tsp baking soda
• 2 eggs
• 1/4 cup honey*
• 1/4 cup coconut oil, melted (refined)
• 1 tsp vanilla extract
• 1 heaping tbsp lemon zest
• 1 tsp lemon juice
• 1 cup fresh organic strawberries, sliced

Instructions

1. Combine the almond flour, salt and soda in a large mixing bowl
2. In a different bowl, beat the eggs, honey and oil. Stir in the lemon juice, zest and vanilla
3. Add the dry mixture to the wet, stir until combined
4. Carefully fold in the strawberries
5. Pour batter into lined muffin tin, fill to the top
6. Bake at 350 for 25-30 minutes until tops are golden brown

Makes 6 large muffins

Quick Notes
*I used Nature’s Hollow Xylitol Honey for a lower sugar option and they tasted great!!!