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guiltfreedesserts: Angel Food Cake Roll; only 236 calories and 2 g of fat per serving! (diabetic friendly)

guiltfreedesserts:

Angel Food Cake Roll; only 236 calories and 2 g of fat per serving! (diabetic friendly)

2 months ago  18 notes

mygoalis140: Dashing Dish’s Shamrock Protein Shake! Only 180 calories per serving! (click the picture for the link!) I love Pintrest.

mygoalis140:

Dashing Dish’s Shamrock Protein Shake! Only 180 calories per serving!

(click the picture for the link!)

I love Pintrest.

(Source: callmemoprah)

2 months ago  82 notes View high resolution

fitbodyfitsoul: yummyinmytumbly: Toasted Sesame Ginger Salmon serves 2-4 1 1/2 pounds raw salmon 1/4 cup olive oil 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoon soy sauce 2 garlic cloves, grated 1 tablespoons freshly grated ginger 1-2 tablespoons toasted sesame seeds 4 green onions, sliced Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray. In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes. Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.) Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below. Sesame Ginger Honey Glaze 1/4 cup honey 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1/2 teaspoon freshly grated ginger 1/2 teaspoons toasted sesame seeds Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

fitbodyfitsoul:

yummyinmytumbly:

Toasted Sesame Ginger Salmon

serves 2-4

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

(via lose-togain)

2 months ago  363 notes View high resolution

These little cookies are healthy and nutritious! For those that love chocolate chip cookies, these are a sure hit! I didn’t have whole wheat flour, so I subbed my organic, un-bleached white. Also, I opted to not add cinnamon – Marc is not fond of cinnamon in cookies, but I bet it would taste great! Recipe courtesy of Natural Health magazine. Ingredients: 1/2 cup unsweetened apple sauce, organic 1/2 cup organic raw sugar or can juice crystals 1 large egg 1 teaspoon vanilla extract 1 tablespoon organic honey or agave nectar 1 tablespoon olive oil 1 cup whole-wheat flour, sifted 1 1/2 cups organic rolled oats 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon cinnamon, optional 1/2 cup chocolate chips, dark is preferred Preheat the oven to 350 F. In a mixer, add applesauce and sugar and mix until creamy. Add egg, vanilla, honey and olive oil. Mix well. Mix dry ingredients in a bowl: flour, baking soda, salt, rolled oats, baking powder and cinnamon. Slowly add the dry to wet, mixing until moist. Add the chocolate chips at the end, stirring gently. Using a teaspoon, drop spoonfuls of mixture to your baking sheet. Use parchment paper or cooking spray to prevent them from sticking. Bake for 12-15 minutes, or until they are golden brown around the edges. Recipe will make about 2 dozen cookies.

These little cookies are healthy and nutritious! For those that love chocolate chip cookies, these are a sure hit! I didn’t have whole wheat flour, so I subbed my organic, un-bleached white. Also, I opted to not add cinnamon – Marc is not fond of cinnamon in cookies, but I bet it would taste great!

Recipe courtesy of Natural Health magazine.

Ingredients:

  • 1/2 cup unsweetened apple sauce, organic
  • 1/2 cup organic raw sugar or can juice crystals
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic honey or agave nectar
  • 1 tablespoon olive oil
  • 1 cup whole-wheat flour, sifted
  • 1 1/2 cups organic rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon, optional
  • 1/2 cup chocolate chips, dark is preferred
  1. Preheat the oven to 350 F.
  2. In a mixer, add applesauce and sugar and mix until creamy. Add egg, vanilla, honey and olive oil. Mix well.
  3. Mix dry ingredients in a bowl: flour, baking soda, salt, rolled oats, baking powder and cinnamon. Slowly add the dry to wet, mixing until moist. Add the chocolate chips at the end, stirring gently.
  4. Using a teaspoon, drop spoonfuls of mixture to your baking sheet. Use parchment paper or cooking spray to prevent them from sticking. Bake for 12-15 minutes, or until they are golden brown around the edges. Recipe will make about 2 dozen cookies.

2 months ago 

guiltfreedesserts: Chocolate Brownie Cakes; only 105 calories and 2 g of fat per cake! (click on picture for recipe)

guiltfreedesserts:

Chocolate Brownie Cakes; only 105 calories and 2 g of fat per cake!

(click on picture for recipe)

2 months ago  64 notes

guiltfreedesserts: Oatmeal-Raisin Snack Bars; only 160 calories per bar! (click on picture for recipe)

guiltfreedesserts:

Oatmeal-Raisin Snack Bars; only 160 calories per bar!

(click on picture for recipe)

2 months ago  28 notes

veganonthecheap: Teriyaki Tofu I cheated a little on this and used a store bought sauce, but it’s simple enough to make one yourself. One thing I totally didn’t see coming out of this was a great finger-food; these little tofu bites are so so moreish. I even had my most meat-loving housemate raiding the fridge for the leftovers they were that good! :D Ingredients: tofu, teriyaki sauce, vegetables (I used broccoli, carrots, a courgette and some garlic), soy sauce, corn flour, noodles, spring onions, sesame seeds. Slice and drain the tofu, then place in a pan, cover with about half the sauce, and simmer on a low heat for about 15 minutes, turning once. Remove the tofu and keep any sauce left. Fry the tofu in a wok until crispy on both sides, then remove. Add the vegetables and fry on a high heat for a few minutes with some soy sauce to add flavour. Move the vegetables to the back of the wok, then add the remaining teriyaki sauce and mix with water and cornflour at the front of the wok until you have the amount and thickness that you want. Mix the vegetables into the sauce and simmer gently for a few minutes until everything’s tender. Serve the tofu and vegetables with rice or noodles and top with a load of spring onions and sesame seeds (pan fried taste better, but I was too hungry to wait!).

veganonthecheap:

Teriyaki Tofu

I cheated a little on this and used a store bought sauce, but it’s simple enough to make one yourself. One thing I totally didn’t see coming out of this was a great finger-food; these little tofu bites are so so moreish. I even had my most meat-loving housemate raiding the fridge for the leftovers they were that good! :D

Ingredients: tofu, teriyaki sauce, vegetables (I used broccoli, carrots, a courgette and some garlic), soy sauce, corn flour, noodles, spring onions, sesame seeds.

Slice and drain the tofu, then place in a pan, cover with about half the sauce, and simmer on a low heat for about 15 minutes, turning once. Remove the tofu and keep any sauce left.

Fry the tofu in a wok until crispy on both sides, then remove. Add the vegetables and fry on a high heat for a few minutes with some soy sauce to add flavour. Move the vegetables to the back of the wok, then add the remaining teriyaki sauce and mix with water and cornflour at the front of the wok until you have the amount and thickness that you want. Mix the vegetables into the sauce and simmer gently for a few minutes until everything’s tender.

Serve the tofu and vegetables with rice or noodles and top with a load of spring onions and sesame seeds (pan fried taste better, but I was too hungry to wait!).

2 months ago  20 notes View high resolution

guiltfreedesserts: Yippee Chippee Chocolate Chip Muffin; only 175 calories vs. 366 calories in the average chocolate chip muffin! (click on picture for recipe)

guiltfreedesserts:

Yippee Chippee Chocolate Chip Muffin; only 175 calories vs. 366 calories in the average chocolate chip muffin!

(click on picture for recipe)

2 months ago  157 notes

charleneislame: Caramel Apple Jello Shots [With Real Apples]

charleneislame:

Caramel Apple Jello Shots [With Real Apples]

2 months ago  26 notes

somuchdelicious: Sesame honey chicken / Meekana by Pille - Nami-nami on Flickr.

somuchdelicious:

Sesame honey chicken / Meekana by Pille - Nami-nami on Flickr.

2 months ago  6 notes View high resolution

guiltfreedesserts: Angel Food Cake Roll; only 236 calories and 2 g of fat per serving! (diabetic friendly)

guiltfreedesserts:

Angel Food Cake Roll; only 236 calories and 2 g of fat per serving! (diabetic friendly)

mygoalis140: Dashing Dish’s Shamrock Protein Shake! Only 180 calories per serving! (click the picture for the link!) I love Pintrest.

mygoalis140:

Dashing Dish’s Shamrock Protein Shake! Only 180 calories per serving!

(click the picture for the link!)

I love Pintrest.

(Source: callmemoprah)

fitbodyfitsoul: yummyinmytumbly: Toasted Sesame Ginger Salmon serves 2-4 1 1/2 pounds raw salmon 1/4 cup olive oil 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoon soy sauce 2 garlic cloves, grated 1 tablespoons freshly grated ginger 1-2 tablespoons toasted sesame seeds 4 green onions, sliced Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray. In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes. Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.) Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below. Sesame Ginger Honey Glaze 1/4 cup honey 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1/2 teaspoon freshly grated ginger 1/2 teaspoons toasted sesame seeds Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

fitbodyfitsoul:

yummyinmytumbly:

Toasted Sesame Ginger Salmon

serves 2-4

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

(via lose-togain)

These little cookies are healthy and nutritious! For those that love chocolate chip cookies, these are a sure hit! I didn’t have whole wheat flour, so I subbed my organic, un-bleached white. Also, I opted to not add cinnamon – Marc is not fond of cinnamon in cookies, but I bet it would taste great! Recipe courtesy of Natural Health magazine. Ingredients: 1/2 cup unsweetened apple sauce, organic 1/2 cup organic raw sugar or can juice crystals 1 large egg 1 teaspoon vanilla extract 1 tablespoon organic honey or agave nectar 1 tablespoon olive oil 1 cup whole-wheat flour, sifted 1 1/2 cups organic rolled oats 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon cinnamon, optional 1/2 cup chocolate chips, dark is preferred Preheat the oven to 350 F. In a mixer, add applesauce and sugar and mix until creamy. Add egg, vanilla, honey and olive oil. Mix well. Mix dry ingredients in a bowl: flour, baking soda, salt, rolled oats, baking powder and cinnamon. Slowly add the dry to wet, mixing until moist. Add the chocolate chips at the end, stirring gently. Using a teaspoon, drop spoonfuls of mixture to your baking sheet. Use parchment paper or cooking spray to prevent them from sticking. Bake for 12-15 minutes, or until they are golden brown around the edges. Recipe will make about 2 dozen cookies.

These little cookies are healthy and nutritious! For those that love chocolate chip cookies, these are a sure hit! I didn’t have whole wheat flour, so I subbed my organic, un-bleached white. Also, I opted to not add cinnamon – Marc is not fond of cinnamon in cookies, but I bet it would taste great!

Recipe courtesy of Natural Health magazine.

Ingredients:

  • 1/2 cup unsweetened apple sauce, organic
  • 1/2 cup organic raw sugar or can juice crystals
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic honey or agave nectar
  • 1 tablespoon olive oil
  • 1 cup whole-wheat flour, sifted
  • 1 1/2 cups organic rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon, optional
  • 1/2 cup chocolate chips, dark is preferred
  1. Preheat the oven to 350 F.
  2. In a mixer, add applesauce and sugar and mix until creamy. Add egg, vanilla, honey and olive oil. Mix well.
  3. Mix dry ingredients in a bowl: flour, baking soda, salt, rolled oats, baking powder and cinnamon. Slowly add the dry to wet, mixing until moist. Add the chocolate chips at the end, stirring gently.
  4. Using a teaspoon, drop spoonfuls of mixture to your baking sheet. Use parchment paper or cooking spray to prevent them from sticking. Bake for 12-15 minutes, or until they are golden brown around the edges. Recipe will make about 2 dozen cookies.
guiltfreedesserts: Chocolate Brownie Cakes; only 105 calories and 2 g of fat per cake! (click on picture for recipe)

guiltfreedesserts:

Chocolate Brownie Cakes; only 105 calories and 2 g of fat per cake!

(click on picture for recipe)

guiltfreedesserts: Oatmeal-Raisin Snack Bars; only 160 calories per bar! (click on picture for recipe)

guiltfreedesserts:

Oatmeal-Raisin Snack Bars; only 160 calories per bar!

(click on picture for recipe)

veganonthecheap: Teriyaki Tofu I cheated a little on this and used a store bought sauce, but it’s simple enough to make one yourself. One thing I totally didn’t see coming out of this was a great finger-food; these little tofu bites are so so moreish. I even had my most meat-loving housemate raiding the fridge for the leftovers they were that good! :D Ingredients: tofu, teriyaki sauce, vegetables (I used broccoli, carrots, a courgette and some garlic), soy sauce, corn flour, noodles, spring onions, sesame seeds. Slice and drain the tofu, then place in a pan, cover with about half the sauce, and simmer on a low heat for about 15 minutes, turning once. Remove the tofu and keep any sauce left. Fry the tofu in a wok until crispy on both sides, then remove. Add the vegetables and fry on a high heat for a few minutes with some soy sauce to add flavour. Move the vegetables to the back of the wok, then add the remaining teriyaki sauce and mix with water and cornflour at the front of the wok until you have the amount and thickness that you want. Mix the vegetables into the sauce and simmer gently for a few minutes until everything’s tender. Serve the tofu and vegetables with rice or noodles and top with a load of spring onions and sesame seeds (pan fried taste better, but I was too hungry to wait!).

veganonthecheap:

Teriyaki Tofu

I cheated a little on this and used a store bought sauce, but it’s simple enough to make one yourself. One thing I totally didn’t see coming out of this was a great finger-food; these little tofu bites are so so moreish. I even had my most meat-loving housemate raiding the fridge for the leftovers they were that good! :D

Ingredients: tofu, teriyaki sauce, vegetables (I used broccoli, carrots, a courgette and some garlic), soy sauce, corn flour, noodles, spring onions, sesame seeds.

Slice and drain the tofu, then place in a pan, cover with about half the sauce, and simmer on a low heat for about 15 minutes, turning once. Remove the tofu and keep any sauce left.

Fry the tofu in a wok until crispy on both sides, then remove. Add the vegetables and fry on a high heat for a few minutes with some soy sauce to add flavour. Move the vegetables to the back of the wok, then add the remaining teriyaki sauce and mix with water and cornflour at the front of the wok until you have the amount and thickness that you want. Mix the vegetables into the sauce and simmer gently for a few minutes until everything’s tender.

Serve the tofu and vegetables with rice or noodles and top with a load of spring onions and sesame seeds (pan fried taste better, but I was too hungry to wait!).

guiltfreedesserts: Yippee Chippee Chocolate Chip Muffin; only 175 calories vs. 366 calories in the average chocolate chip muffin! (click on picture for recipe)

guiltfreedesserts:

Yippee Chippee Chocolate Chip Muffin; only 175 calories vs. 366 calories in the average chocolate chip muffin!

(click on picture for recipe)

charleneislame: Caramel Apple Jello Shots [With Real Apples]

charleneislame:

Caramel Apple Jello Shots [With Real Apples]

somuchdelicious: Sesame honey chicken / Meekana by Pille - Nami-nami on Flickr.

somuchdelicious:

Sesame honey chicken / Meekana by Pille - Nami-nami on Flickr.

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