muffintop-less:

YES!!! I love love love Jamie Eason and all of her recipes! I encourage you all to try her protein bars and this cinnamon swirl bread. SO DELICIOUS and good for you! <3

(Source: beccaradiating, via fitbody-strongmind)

crown-of-beauty:

Simple Whole Wheat Tortillas

2 1/2 cups of whole wheat flour (and extra for dusting surface)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon of salt
2/3 cup very warm water (or more, it varies) 
Mix all ingredients together in a large bowl until dough becomes firm (not sticky or wet.) Add flour and water as needed.
Roll dough into approx. 16 balls-about an inch and a half to two inches in diameter.
Dust surface, flatten tortilla in hand with a bit of flour.
Using a rolling pin, roll out tortillas into large, thin circles-about 6 inches in diameter. (If they start getting sticky, dust tortillas and surface with more flour.)
Heat on high (about 450 degrees) and cook each side for about two minutes. (When they bubble and rise, you should flip them.)
Place the remaining tortillas in a gallon size ziplock bag in the fridge.
To reheat, you can heat both sides on a skillet until warm.
*Nutritional Facts:(serving size: 1) 
Calories: approx. 85 Total Fat: 2 g Sodium:  72 mgTotal Carbohydrate: 13.75 gDietary Fiber: 1.8 gProtein: 2.5 g 

crown-of-beauty:

Simple Whole Wheat Tortillas

  • 2 1/2 cups of whole wheat flour (and extra for dusting surface)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of salt
  • 2/3 cup very warm water (or more, it varies) 
  1. Mix all ingredients together in a large bowl until dough becomes firm (not sticky or wet.) Add flour and water as needed.
  2. Roll dough into approx. 16 balls-about an inch and a half to two inches in diameter.
  3. Dust surface, flatten tortilla in hand with a bit of flour.
  4. Using a rolling pin, roll out tortillas into large, thin circles-about 6 inches in diameter. (If they start getting sticky, dust tortillas and surface with more flour.)
  5. Heat on high (about 450 degrees) and cook each side for about two minutes. (When they bubble and rise, you should flip them.)
  6. Place the remaining tortillas in a gallon size ziplock bag in the fridge.
  7. To reheat, you can heat both sides on a skillet until warm.

*Nutritional Facts:
(serving size: 1) 

Calories: approx. 85 
Total Fat: 2 g 
Sodium:  72 mg
Total Carbohydrate: 13.75 g
Dietary Fiber: 1.8 g
Protein: 2.5 g 

Purple Sweet Potato Latkes

Serves 4
1 potato latke + 1 tbsp salsa + 1 tbsp yoghurt: 100 calories 

Ingredients:

  • 1 large egg
  • 1 egg white
  • 1 tbsp whole-wheat flour
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground red pepper flakes or ground red pepper spice
  • 2 medium purple sweet potatoes, peeled and shredded (1 cup)
  • 1/3 cup canned whole kernel corn (no added sugar), drained and rinsed
  • 2 green onions, thinly sliced
  • Olive oil cooking spray
  • 4 tbsp low-sodium salsa
  • 4 tbsp nonfat Greek yoghurt

Method:

  1. In a large bowl, beat together egg, egg white, flour, salt, black pepper and red pepper
  2. Mix in potatoes, corn and onions
  3. Mist a medium skillet with cooking spray and heat over medium
  4. Add 1/4 potato mixture to pan and, using a spatula, gently press into a patty
  5. Repeat with remaining batter
  6. Cook 4 minutes on each side, or until golden brown
  7. To serve, top each patty with 1 tbsp salsa and/or a tbsp yoghurt

Avocado Pesto





Serves 4
41 calories per 1 tbsp serving

Ingredients:

  • 5 ripe avocados, pitted and peeled
  • 1/2 tbsp minced garlic
  • 1/2 tbsp chili flakes
  • 1 bunch basil, stems removed 
  • 2 oz unsalted pine nuts
  • Kosher salt, to taste
  • Black pepper, to taste


Method:

  1. In a food processors, puree all ingredients
  2. Add cold water as needed to adjust to your preferred texture and thickness 

Apple Drop Biscuits from Clean Eating Mag (.com)



Makes 24 biscuits
80 calories each

 Ingredients:

  • 1 cup spelt flour
  • 3/4 cup oat or millet flour
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 2 tbsp raw organic honey
  • 1/4 cup olive oil
  • 1 cup low-fat plain yoghurt or nonfat Greek yoghurt
  • 1 cup apples, unpeeled, shredded with a grater
  • Olive oil cooking spray

For oat topping:

  • 1/4 cup rolled oats
  • 1 tsp olive oil
  • 1 tsp organic evaporated cane juice or Sucanat

Method:

  1.  Preheat oven to 400 degrees fahrenheit
  2. In a medium bowl, whisk together dry ingredients
  3. In a small bowl, whisk together honey, oil, yoghurt and apples
  4. Add wet ingredients to dry ingredients and combine - do not over-mix
  5. Mist baking sheet with cooking spray
  6. Drop dough by rounded tbsp onto baking sheet, 1 inch apart
  7. Sprinkle sweetened oat topping (see below) on each biscuit, if desired
  8. Bake for 10 - 15 minutes or until biscuits are golden


Oat Topping:

  1. In a small bowl, mix all ingredients until combined 
healthyblonde:

 
Low Fat Guacamole
24 Calories for 1/4 cup 3.6 carbohydrates 2g protein
Ingredients    * 10 oz Frozen Peas    * 1 tbsp Avocado    * 1/2 cup Cilantro    * 1/2 slice of Tomato    * 1/3 cup Onions    * 1 tsp Lime Juice
Directions
Prep Time: 10 minutesCook Time: 8 minutesIngredients:* 10-ounce pack of frozen peas* 1/2 small ripe avocado* 1/2 cup cilantro, stems removed* 1/2 ripe tomato, de-seeded and chopped* 1/3 cup chopped onion (optional)* Squeeze of fresh lime juicePreparation:Cook peas according to package instructions. Empty into a colander, drain and rinse with cold water. Place peas, avocado and cilantro in a blender and blend to desired consistency. Spoon into a bowl with chopped tomato and onion. Add a squeeze of lime juice, stir and serve.

healthyblonde:

Low Fat Guacamole

24 Calories for 1/4 cup 3.6 carbohydrates 2g protein

Ingredients

    * 10 oz Frozen Peas
    * 1 tbsp Avocado
    * 1/2 cup Cilantro
    * 1/2 slice of Tomato
    * 1/3 cup Onions
    * 1 tsp Lime Juice

Directions

Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:

* 10-ounce pack of frozen peas
* 1/2 small ripe avocado
* 1/2 cup cilantro, stems removed
* 1/2 ripe tomato, de-seeded and chopped
* 1/3 cup chopped onion (optional)
* Squeeze of fresh lime juice

Preparation:
Cook peas according to package instructions. Empty into a colander, drain and rinse with cold water. Place peas, avocado and cilantro in a blender and blend to desired consistency. Spoon into a bowl with chopped tomato and onion. Add a squeeze of lime juice, stir and serve.

(via under400)

under400:

Pumpkin Cookies
Okay, this is one I discovered last October and have been obsessed with ever since. All of my friends love them as well.
1/4 cup light butter, room temperature
1/4 cup sweetener (such as Splenda or Truvia)
1/4 cup firmly packed brown sugar (you NEED this for flavor)
3/4 cup canned pumpkin
1 egg white
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon (or pumpkin spice seasoning. I like mine strong, so 2-3 tsp at least for me)
1/8 teaspoon salt
Preheat oven to 350º F
Have ready some ungreased baking sheets (parchment paper or silicone baking sheets are nice though).
In a large mixing bowl, cream butter, sweetener and the brown sugar together until light and fluffy.
Blend in pumpkin, egg white and vanilla extract.
In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
Mix flour mixture into butter-sugar mixture. Dough will be very sticky and very thick.
Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
Bake the cookies for 10-12 minutes until golden around the edges.
Remove warm cookies and transfer to racks.
Let cool completely for a least one half hour before attempting any kind of frosting, but I think they’re amazing without anything added on top.
Makes 24 cookies, 40 Calories each. 
Fat 1.1g / Carbs 7.4g (fiber .2g, sugar 3.1g) / Protein .8g

under400:

Pumpkin Cookies

Okay, this is one I discovered last October and have been obsessed with ever since. All of my friends love them as well.

  • 1/4 cup light butter, room temperature
  • 1/4 cup sweetener (such as Splenda or Truvia)
  • 1/4 cup firmly packed brown sugar (you NEED this for flavor)
  • 3/4 cup canned pumpkin
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon (or pumpkin spice seasoning. I like mine strong, so 2-3 tsp at least for me)
  • 1/8 teaspoon salt
  1. Preheat oven to 350º F
  2. Have ready some ungreased baking sheets (parchment paper or silicone baking sheets are nice though).
  3. In a large mixing bowl, cream butter, sweetener and the brown sugar together until light and fluffy.
  4. Blend in pumpkin, egg white and vanilla extract.
  5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
  6. Mix flour mixture into butter-sugar mixture. Dough will be very sticky and very thick.
  7. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
  8. Bake the cookies for 10-12 minutes until golden around the edges.
  9. Remove warm cookies and transfer to racks.
  10. Let cool completely for a least one half hour before attempting any kind of frosting, but I think they’re amazing without anything added on top.

Makes 24 cookies, 40 Calories each. 

Fat 1.1g / Carbs 7.4g (fiber .2g, sugar 3.1g) / Protein .8g

under400:

Butternut Squash Soup with Sage Gina’s Weight Watcher Recipes
 
1 butternut squash, about 2 cups cubed
1 carrot, peeled
1 small onion, chopped
1 celery rib, chopped
6 cups fat free chicken or vegetable broth
2 garlic cloves, halved
4 sage leaves
1/2 cup 1% milk
salt and freshly ground pepper
Peel the squash and remove the seeds. Cut into medium size cubes.*
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup. (You may also blend in batches in a blender.)
Add milk and adjust the salt and pepper to taste and serve. 
Great topped with freshly grated Parmesan cheese.
* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise. I could recommend clicking the link (name of recipe) if you need a visual.
Six 1 1/3 cup servings, 56 Calories each
Fat: 0.3 g • Protein: 2.6 g • Carb: 11.4 g • Fiber: 2.6 g

under400:

Butternut Squash Soup with Sage 
Gina’s Weight Watcher Recipes

  • 1 butternut squash, about 2 cups cubed
  • 1 carrot, peeled
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 6 cups fat free chicken or vegetable broth
  • 2 garlic cloves, halved
  • 4 sage leaves
  • 1/2 cup 1% milk
  • salt and freshly ground pepper
  1. Peel the squash and remove the seeds. Cut into medium size cubes.*
  2. In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
  3. Discard the sage and using an immersion blender, puree the soup. (You may also blend in batches in a blender.)
  4. Add milk and adjust the salt and pepper to taste and serve. 
  5. Great topped with freshly grated Parmesan cheese.


* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise. I could recommend clicking the link (name of recipe) if you need a visual.

Six 1 1/3 cup servings, 56 Calories each

Fat: 0.3 g • Protein: 2.6 g • Carb: 11.4 g • Fiber: 2.6 g