(Source: soontobeasexyhealthybitch)

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 

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

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

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