tbchick2011:

Light Chocolate Chip Cookies

Ingredients

• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 6 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1 egg white
• 3 tablespoons water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream the butter with the brown and white sugars. 
3. Stir in the vanilla, egg white, and water.
4.  Sift together the flour, baking soda, and salt; stir into the creamed mixture. 
5. Mix in the chocolate chips.
6. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven.
7.  Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

Nutritional Information  

24 servings 

Amount Per Serving  Calories: 106 | Total Fat: 4g | Cholesterol: 8mg

(via overcoming-obstacles)

slimmingdownsam:

get-healthy-feel-awesome:

Raw Cookie Dough Bites

Ingredients

• 2/3 cup raw almonds
• 2/3 cup raw walnuts
• 2/3 cup raw oat flakes (see note below)
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt
• 1/4 cup raw agave nectar
• 2 tsp pure vanilla extract
• 3 tbsp cacao nibs or dark chocolate chips (I’ll be subbing this out with natural PB)

Directions

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. 
5. Store balls in a tightly covered container in the freezer.

Notes

• Raw oat flakes can be substituted for regular rolled oats, but if you want this treat to be truly raw, look for raw oat flakes, which haven’t been steamed or toasted during processing.

(I’m definitely making these to bring to my family’s St. Patrick’s Day dinner! Maybe I’ll add some green food color? Lol!)

(via ishallbehealthy)

shoes-anne:

mybodypeaceofmind:

muffintop-less:

Oreo Cookie Protein Shake

• 1 scoop of Vanilla Flavored Protein Powder (I used Pro Fusion by Muscle-Link)
• 1 or 2 Reduced Fat Oreo Cookie(s) (this can be substituted for a “Sugar Free” Oreo)
• 1 cup of Unsweetened Vanilla Almond Milk
• 4 pieces of cubed ice (you can use more or less)
   

In a blender, just add all the ingredients and blend to however you like it.

OMG I’M MAKING THIS RIGHT NOW.

(via fitfemmes)

justalittleumph:

Made some crazily healthy (and tasty) granola bars :D Here’s the recipe I used from katheats.com

Ingredients

• 1.5 cups rolled oats
• 1/2 cup chopped walnuts (I used almonds)
• 1/2 cup dried fruit (I used raisins)
• 1/4 cup seeds (I used sunflower seeds)
• 1 tsp cinnamon
• 1 tsp kosher salt (I didn’t use it or am missing it)
• 1.25 cups skim milk (I used almond milk)
• 1 egg
• 1 tsp vanilla

Method:

1. Preheat oven to 350
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Pour wet into dry. Stir to combine.
5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
6. Bake for 40 minutes.

(via overcoming-obstacles)

intheonehundreds:

Vegan Strawberry Cheesecake Smoothies! Recipe can be found here.

(Source: veggie-adventures, via fittttt)

piecesinprogress:

Protein Packed Mac & Cheese

276 calories, 35 carbs,  7g fat,  23g protein!!

~

This is one of the most filling things I’ve ever made! I love how easy mac and cheeses are and how they make just about any veggie taste better, I opted for lots of zucchini, a bit of red pepper and red onions. This recipe uses soy “chick’n” to add super lean protein to the dish and tastes great! I used Sargento reduced fat cheddar but you could use any type of lower fat cheese you like for different flavors (the Italian blend would be great too).

~

Recipe here:

piecesinprogress.tumblr.com/pastapossibilities

piecesinprogress:

Strawberry Raspberry Brownies!

105 calories, 26 carbs, 0g fat, 3g protein!!!

~

I started with the already super healthy “No Pudge Fudge” raspberry brownie mix but made it even healthier! I used greek yogurt to add more protein to the recipe, put it in cupcake molds instead of a pan to help with portion control (much easier to just have one cupcake size!), and used my favorite fruit trick. I love adding fruit to baked goods to increase the size of the batter (and thus the yield) for minimal calories. Although no pudge fudge is already really healthy I was able to cut out 15 calories per serving by adding fresh strawberries to the recipe! :)

~

Recipe here:

piecesinprogress.tumblr.com/brilliantbaking

whybotherfightingit:

click the photo for more recipes.

(via thinkthin00)

spinyn0rman:

gastrogirl:

avocado and spinach egg salad.

 In my stomach. Now.

(via overcoming-obstacles)