prefontainorade:



Cinnamon Vanilla Almond Butter Banana Pops
Ingredients:
2 bananas
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers
DIRECTIONS:
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. 




recipe taken directly from: Primally Inspired
{Note: Amazon Affiliate Links}
 

Chocolate: Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) Almond Butter: MaraNatha, No Stir Almond Butter, Creamy, 12 oz (340 g)

prefontainorade:

Cinnamon Vanilla Almond Butter Banana Pops

Ingredients:

2 bananas

1/3 cup almond butter

½ tsp vanilla

¼ tsp cinnamon

1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)

1 T coconut oil

popsicle sticks or bamboo skewers

DIRECTIONS:

Mix almond butter, vanilla, and cinnamon together until well mixed.

Peel and cut bananas in half. Slice the halves vertically in half.

Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.

Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.

Place the banana pops in the freezer and freeze until firm.

When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.

Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. 

recipe taken directly from: Primally Inspired

{Note: Amazon Affiliate Links}

 

Chocolate: Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) Almond Butter: MaraNatha, No Stir Almond Butter, Creamy, 12 oz (340 g)

(Source: prefontainorade, via d4ilyr0utine)

californialavash:

Hummus + Feta Lavash Wraps {Plus Vegan Version} (recipe)

(via beautifulpicturesofhealthyfood)

sendthetsunami:

Recipe for Muffin Tin Pizzas! 

The recipe may be a little altered from what I had done

Dough

1.5 cups water

1 tbsp dry yeast

1 tbsp coconut oil

1 tsp salt

3.5 cups all purpose whole wheat flour

Filling

Pizza sauce

Veggies, and toppings of choice

Basil, oregano (optional)

—-

Mix all of the ingredients for the dough together, and knead the dough until all the flour has been absorbed and the ball of dough is smooth

Cover the dough with a towel and let it sit for about an hour. (it should almost double in size)

Divide the dough into pieces smaller than needed for your muffin tin

Roll those individual pieces with a rolling pin and mold them to the muffin tin

Let them sit in the muffin tin for about 45 minutes(they’ll get bigger again, but remember that you still need space for the veggies that go inside so the dough should at first look like its almost not enough)

Once the dough has risen again, add your toppings and pizza sauce in the muffin tins. 

Bake for about 15 minutes (depending on thickness) in a preheated oven (350 degrees F)

——-

Note:  I added the cheese when there was only about five minutes left so it would just be nicely melted.

I sprinkled the cheese with basil and oregano 

(Source: fromthishealthyheart)

thecakebar:

Romantic Nutella Ravioli! (tutorial/recipe)

(via dizzymaiden)

ellesalmanack:

White Rice with Unagi Sauce, Seaweed Seasoning, and Steamed Broccoli

Ingredients:

  • 2.75 oz White Rice
  • 3.16 oz Broccoli
  • .105 oz Seaweed Rice Seasoning
  • .25 oz Unagi Sauce

Makes 1 serving.

Nutritional Facts:

  • Calories Per Serving: 333 cal
  • Fat (g) per Serving: 1.06 g
  • Carbs (g) per Serving: 70 g
  • Protein (g) per Serving: 8 g
  • Sodium per Serving: 631

Cost Per Serving: $0.94

NOTE: All content in this blog is original and includes images, nutritional information and recipe costs for each post.

ellesalmanack:


Healthier Simple Crepe (with Egg Whites)
I wasn’t pleased with the calorie count on the other one so I tweaked the recipe and the result is now an egg-white crepe AND has a third less calories per serving. It’s whiter than the other one (now that the egg yolk isn’t providing color), bit thinner, bit plainer tasting but I tend to taste what I’m pairing with it (crushed bananas!) anyway so I wasn’t too concerned. If I do another version of a crepe, I’ll probably attempt a vegan one. :)
Ingredients:
1/2 cup flour
1 egg white
1/2 cup water
1/2 Tablespoon margarine
Creates 4 crepes.
Nutritional Facts:
Calories Per Serving: 68 cal
Fat (g) per Serving: 1.03 g
Carbs (g) per Serving: 11.55 g
Protein (g) per Serving: 2.40 g
Sodium: 29.13
Cost Per Serving: $0.05
NOTE: All content in this blog is original and includes images, nutritional information and recipe costs for each post.

ellesalmanack:

Healthier Simple Crepe (with Egg Whites)

I wasn’t pleased with the calorie count on the other one so I tweaked the recipe and the result is now an egg-white crepe AND has a third less calories per serving. It’s whiter than the other one (now that the egg yolk isn’t providing color), bit thinner, bit plainer tasting but I tend to taste what I’m pairing with it (crushed bananas!) anyway so I wasn’t too concerned. If I do another version of a crepe, I’ll probably attempt a vegan one. :)

Ingredients:

  • 1/2 cup flour
  • 1 egg white
  • 1/2 cup water
  • 1/2 Tablespoon margarine

Creates 4 crepes.

Nutritional Facts:

  • Calories Per Serving: 68 cal
  • Fat (g) per Serving: 1.03 g
  • Carbs (g) per Serving: 11.55 g
  • Protein (g) per Serving: 2.40 g
  • Sodium: 29.13

Cost Per Serving: $0.05

NOTE: All content in this blog is original and includes images, nutritional information and recipe costs for each post.

thistimeiw0ntquit:





The 40 Calorie Flour Tortilla
Market Comparison:
In terms of cost, I’m not sure as I’ve never bought tortillas from the store… But I imagine they do not cost 1 cent per tortilla. Nutritionally, 1 Flour Mission Tortilla is 150 calories… These are about a FOURTH of that. :)
Ingredients:
1/8 Teaspoon Salt
.5 oz Water
1/4 Cup Flour
1/8 Teaspoon Baking Powder
Servings: Creates 2 Tortillas (1 Tortilla = 1 Serving)
Nutritional Facts:
Calories Per Serving: 41.25 cal
Fat (g) per Serving: 0.00 g
Carbs (g) per Serving: 8.63 g
Protein (g) per Serving: 1.13 g
Sodium: 32.50 mg
Financial Facts:
Cost Per Serving is $0.01.
Directions:
Combine all ingredients into a bowl and mix. Dough should combine in to a single ball. If this doesn’t happen, add a little more water incrementally until it does.
Cover the dough with a wet towel or cloth for ~15 minutes.
Split dough into two balls. Roll into round shapes.
Flour the counter.
Take each ball and roll out into a very flat circle.
Take each circle and place onto an ungreased skillet.
Cook over medium heat until tortilla starts to show brown spots.
Enjoy!
NOTE: All content in this blog is original and includes images, nutritional information and recipe costs for each post.

thistimeiw0ntquit:

The 40 Calorie Flour Tortilla

Market Comparison:

In terms of cost, I’m not sure as I’ve never bought tortillas from the store… But I imagine they do not cost 1 cent per tortilla. Nutritionally, 1 Flour Mission Tortilla is 150 calories… These are about a FOURTH of that. :)

Ingredients:

  • 1/8 Teaspoon Salt
  • .5 oz Water
  • 1/4 Cup Flour
  • 1/8 Teaspoon Baking Powder

Servings: Creates 2 Tortillas (1 Tortilla = 1 Serving)

Nutritional Facts:

  • Calories Per Serving: 41.25 cal
  • Fat (g) per Serving: 0.00 g
  • Carbs (g) per Serving: 8.63 g
  • Protein (g) per Serving: 1.13 g
  • Sodium: 32.50 mg

Financial Facts:

Cost Per Serving is $0.01.

Directions:

  1. Combine all ingredients into a bowl and mix. Dough should combine in to a single ball. If this doesn’t happen, add a little more water incrementally until it does.
  2. Cover the dough with a wet towel or cloth for ~15 minutes.
  3. Split dough into two balls. Roll into round shapes.
  4. Flour the counter.
  5. Take each ball and roll out into a very flat circle.
  6. Take each circle and place onto an ungreased skillet.
  7. Cook over medium heat until tortilla starts to show brown spots.
  8. Enjoy!

NOTE: All content in this blog is original and includes images, nutritional information and recipe costs for each post.

(Source: ellesalmanack, via d4ilyr0utine)

shesahealthyrebel:

These look awesome! I’m totally going to try to make them! Found them here.
1. Warm the fruit in a pot on the stove and mix it into a puree. If there are seeds in the puree you can pour it into a sieve to get the seeds out (I didn’t).2. Spread the puree on a oil-sprayed silpat baking mat (my baking love!) or parchment paper (BE SURE to spray! If you don’t it will stick!). 1 1/2 cup of fruit puree is enough for 1 baking sheet, and put in the oven on 140°F (or as low as your oven can go. my stove’s lowest temperature is 170). Leave the oven door open a little bit to let the moisture out.3. They are done when the puree isn’t sticky anymore, you normally need between 5-8 hours depending on the oven and your fruit choices. (If you live in a warm climate, you can just leave the pan in the sun for the day).4. Use a sharp knife or pizza cutter to cut them and roll them with wax or parchment paper when they are still warm. Enjoy this healthy alternative.

shesahealthyrebel:

These look awesome! I’m totally going to try to make them! Found them here.

1. Warm the fruit in a pot on the stove and mix it into a puree. If there are seeds in the puree you can pour it into a sieve to get the seeds out (I didn’t).
2. Spread the puree on a oil-sprayed silpat baking mat (my baking love!) or parchment paper (BE SURE to spray! If you don’t it will stick!). 1 1/2 cup of fruit puree is enough for 1 baking sheet, and put in the oven on 140°F (or as low as your oven can go. my stove’s lowest temperature is 170). Leave the oven door open a little bit to let the moisture out.
3. They are done when the puree isn’t sticky anymore, you normally need between 5-8 hours depending on the oven and your fruit choices. (If you live in a warm climate, you can just leave the pan in the sun for the day).
4. Use a sharp knife or pizza cutter to cut them and roll them with wax or parchment paper when they are still warm. Enjoy this healthy alternative.

(via fitnika)