My Health Journey

itssomytimenow:

itssomytimenow: YUMMY! :D 

(via slapthefatcat)

muffintop-less:

My Peanut Butter Lover Protein Shake

• 1 scoop peanut butter protein powder (vanilla will also work)
• 1 TB natural peanut butter (I use PB2 for this recipe)
• 1 cup unsweetened vanilla almond milk
• 1/2 banana (preferably frozen)
• 3-5 ice cubes

Blend and enjoy! =)

(via cass-getsfit)

letsdothetightenup:

creativomind:

Healthy Mexican Sweet Potato Skins

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 1 tablespoon butter
• 1/2 yellow onion, chopped
• 2-4 canned chipotle peppers in adobo sauce, minced or pureed
• 1 ounce light cream cheese
• 1/4 cup light sour cream
• 1 teaspoon salt (+ more to taste)
• 1/2 cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

try replacing the sour cream/cream cheese with plain greek yogurt! same consistency, but higher protein and lower fat.

(via healthandfitnessnut-deactivated)

afickleheartandabitterness:

Pasta salad with tofu by veganbow on Flickr.

(via vegan-goddess)

thehealthconnoisseur:

Cold Buster Smoothie

(via Running to the Kitchen)

(via 1healthyhappyfitnessblog)

passion-for-nutrition:

That is NOT my photo, I found it on Pinterest!

So, I made this super simple, yet healthy sandwich today, but I made a few modifications. But, it was too yummy, I forgot to take a photo, haha. So there’s a similar photo.

I used The Laughing Cow swiss cheese (which I try not too eat too often, but in moderation) and spread it on toasted Ezekiel bread. Then I cut up about 1/3 of an avocado and put some spinach on, and there we go! It was so simple, yet DELICIOUS!

(via thinner-today-deactivated201302)