Can’t cook? Well, don’t worry because neither can I. This sandwich took 5 minutes to make. Very tasty for an early morning workout. Alternatively, you can pour the banana mixture over 1/2 cup Fage Total 0% yogurt to receive an extra protein boost and slash 30 calories from the total calorie count.

• 1 whole wheat salad pocket, cut in two (or 1/2 pita bread)
• 1 small banana, sliced
• 1/2 tsp unrefined coconut oil
• 2 tsps honey
• 2 tsps almond slices
• 1/4 tsp ground cinnamon

Total calories: 265

ghettozombie:

I love fruit.(:

(via i-find-you-dashing)

I ate at Cantina Laredo for my friend’s birthday dinner. Normally, I would skip past the salad section on a menu because I am not a fan of eating a bowl of leaves with the usual toppings of croutons, cheese, and tomatoes. However, this description sounded promising.

Ensalada de Mango y Pollo

Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint, and queso fresco with a honey vinaigrette. 

Did my dinner taste good? Yes. I devoured the whole thing. For any salad, remember to ask for the dressing to be on the side, so you can control the amount of calories that you are adding to the dish. I only had to pour a little amount because the toppings flavored the dish really well.

inspiremethin:

Freaking love blueberries. I wish they were still in season. Frozen blueberries cost so much! :(

(via knowingnutrition)

My mom bought too many bags of grapes last week! Within the past few days, I have been eating frozen grapes, raisins, and plain grapes in an attempt to make a dent in the four bags sitting in my refrigerator. On my quest to getting rid of all of the fruit, I discovered this recipe for pickled grapes. Yummy, right? Absolutely. After making a few changes to the recipe, I had a small jar of pickled grapes. They have a sweet taste with a kick coming from the vinegar. I like to eat mine with scrambled eggs. It may sound strange, but pickled food with eggs is delicious!

• 1/3 cup apple cider vinegar
• 1/4 cup water
• 1 cup mixture of red and black grapes and cranberries
• 2 tsps honey
• 1 cinnamon stick
• 1 tsp mustard seeds
• pinch of fine sea salt

1. Wash the cranberries and grapes. Pull the grapes from their stems. Slice the fruits in half. Pour them in a small glass container. 
2. Pour the vinegar, water, honey, and salt in a saucepan. Bring everything to a boil. Remove from heat and pour the liquid into the jar. If the fruits are not entirely submerged in liquid, add just enough water to cover them. Add in the cinnamon stick and mustard seeds, then allow the liquid to cool. Chill overnight and consume within a week.

Hipsterfood is one of my favorite food blogs! Like me, Bobby and Cara do not have any experience in the kitchen. They simply come up with their vegan recipes from scratch. When their recipe for blueberry scones was featured under the food category, it immediate caught my eye. Look at the beautiful colors of the scones. They practically scream “Eat me!”. It was about time that I made these because the recipe has been in my liked posts for far too long. While gathering my ingredients, I noticed that I did not have any blueberries. How can you make blueberry scones without blueberries?! Well, black grapes were fine substitutes for them. With a few pours and stirs, my batter was ready for the oven. After 13 minutes of baking and a few minutes of cooling, a scone went right into my mouth. To me, it tasted almost like a moist muffin instead of a typical scone. This scone muffin like thing was seriously good. It had just the right amount of sweetness for me. 

Servings: 4 scones

• 1 cup whole wheat pastry flour
• 3 tbsps organic cane sugar
• 1 1/2 tsps double acting baking powder
• 1 cup black grapes
• 3 tbsps hazelnut oil
• 1/4 cup unsweetened soy milk
• ground cinnamon

1. Preheat oven to 425F.
2. Sift the flour, sugar, and baking powder together.
3. Put the grapes in a food processor and give it a few pulses. The grapes should be in small pieces. 
4. Pour the chopped grapes and any produced juice into the bowl with the flour mixture.
5. Add the oil and milk into the bowl.
6. Stir until just combined. Form four balls and place them on a greased baking sheet. 
7. Sprinkle cinnamon on top of each ball.
8. Bake for 13-14 minutes or until golden brown.

This is a simple dish that packs a ton of flavor!

• 1/2 cup snap peas 
• 1/2 cup strawberries, chopped
• 3/4 tsp-1 tsp balsamic vinegar
• fresh ground black pepper
• olive oil spray
• agave nectar (optional)

1. Combine the strawberries and enough balsamic vinegar to coat them in a bowl. Allow the strawberries to soak up the liquid for about 15 minutes.
2. Saute the snap peas with the olive oil spray over medium high heat. Sprinkle ground black pepper over them.
3. Pour the snap peas and strawberries into a bowl and enjoy. If you want more sweetness, drizzle agave nectar over the strawberries.

(Source: )

I present to you a honeycrisp apple or “the Rolls-Royce of All Apples” as I like to call it. What makes this apple so amazing? When you bite into the crispy flesh, you hear a wonderful sound and taste the perfect balance of sweet and tartness. Apple lovers will know what I am talking about. Be sure to get your hands on a couple of these apples because they are only available seasonally. I purchased four organic ones from Sprouts, which were $2.49/lb. They are pricey, but worth every penny. 

(via health-heaven)

I can’t think of a better distraction from homework than making dark chocolate covered strawberries.

Normally, I drench the kiwi only in chocolate, but this time I added some Greek yogurt for extra protein and espresso powder to enhance the taste!

Servings: 4 

• 1 kiwi
• 4-5 tbsps Fage 0%
• 1 1/2 squares Lindt Excellence 90%
• 1/4 tsp espresso powder
• chopped pistachios

1. Line a tray with parchment paper.
2. Peel off the skin of the kiwi.
3. Cut thick slices of kiwi. I was able to get four. 
4. Over a double broiler, melt the chocolate square. Once melted, stir in the espresso powder.
5. Pour the melted chocolate over the yogurt and mix.
6. Insert a popsicle stick or chopstick into the slices. 
7. Coat each kiwi with the chocolate yogurt and cover with the chopped pistachios.
8. Lay the covered kiwi slices on the parchment paper and place it in the freezer for 1 hour. When you remove the tray from the freezer, you might have to let the popsicles thaw out. 

Who needs ice cream when you can have frozen bananas? My family enjoyed these delicious treats for desserts!

• 2 bananas
• Fage Total 0% Greek Yogurt
• chopped almonds
• cinnamon

1. Line a tray with parchment paper.
2. Mix the Greek yogurt and cinnamon together.
3. Peel the bananas.
4. Cut off an end from each banana, then insert the popsicle sticks.
5. Coat the bananas in Greek yogurt and almonds.
6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

Ever since I first saw this picture, I have been dying to make a fruit bowl. Normally, I do not have enough time in the mornings to prepare an intricate breakfast. It is usually just overnight oats for me. However, I had some time to spare today. The nectarine bowl was a bit tricky to create. I messed up on my first nectarine, but the second one was perfect. I loved being able to eat my oatmeal, then the bowl!

• 1 yellow nectarine
• 1/3 cup old fashioned oats
• 1/3 cup unsweetened soy milk
• 1 tbsp PB2 powdered peanut butter
• 2 tbsp Fage Total 0% Greek Yogurt
• 1/4 tsp honey
• 1 tsp cinnamon
• 1 tbsp almonds, chopped

1. Slice the top, where the pit should begin, off the nectarine.
2. Use a paring knife to create a circle outline around the pit, then a melon ball scooper to make a deep bowl. This will help in removing the pit.
3. Sprinkle 1/4 tsp cinnamon into the bowl.
4. Steam the bowl for about 20-25 minutes. The nectarine will release some of its juice during this process.
5. Once the nectarine is done, remove it from the steamer, then prepare the oats and milk to desired consistency either in the microwave or on the stove top. 
6. In a separate bowl, combine the PB2, greek yogurt, honey, and the remaining cinnamon. 
7. Scoop the oatmeal into the nectarine. Top it with the greek yogurt mixture and chopped almonds.

jyoguez:

Nutrition Scoop for Women’s Health Magazine

(via simplyme1130-deactivated2011120)