17 posts tagged food bites
Here’s my recipe for healthy ice cream:
1. 1 ripe banana
2. 1 spoonful of peanut butter (or any nut butter)
1. Cut banana into coins
2. Freeze coins
3. Blend frozen coins and PB in a blender
4. If it gets stuck add milk ( I used almond milk)
SO DONE. And SO GOOD.
Happy V day!
This is my FAVE salad!
Sweet and Savory Cranberry Spinach Salad!!
Takes less than 5 min and great to bring to parties! Come on, let’s eat :)
EASIEST HEALTHIEST COOKIE IN THE WORLD!
1 banana + 1 cup oats + 1 min in microwave (add raisins if you want)
Makes 1 dozen cookies
If you think this is mind-blowing, try it.
Now reblog the life out of this and let everyone know how quick and simple it is to EAT CLEAN!
How to make Sriracha Popcorn!
- 1/2 lemon juice squeezed
- 1 tsp sriracha (or more if you want it spicy)
- 1 TBSP of crushed garlic seasoning or powder
- 2 Tbs. butter
- 1 Tbs. olive oil
- 1 Tbs. Sriracha sauce
- 1 tsp. sesame seeds + more for garnish
- 1 tsp. garlic powder
- 1/2 tsp. ground ginger
- 4 cups popped popcorn (see note below)
- Salt to taste
Quinoa! Quick & Easy Healthy Lunch Ideas!!!
I show you how to make quinoa sushi and jack-o-lantern bell pepper cups. So super duper cute :)
Pin, reblog, and share if you love quinoa and clean eating!
MUFFIN IN A MUG!
1/4 cup oats
handful of berries
1 tsp of stevia or sweetener of choice
DIRECTIONS - mix it all in a coffee mug, microwave for 1-2 min (watch carefully so it doesn’t overflow), then take out, flip upside down onto a plate and enjoy!
About 150 calories.
Berrylicious Microwave Minute Muffin in a Mug | FOOD BITES (by BlogilatesTV)
The easiest healthiest pancake recipe in the world!!!!
-1 ripe banana
-2 whole eggs
Watch video to see how I make em! Under 250 cals and 14g of protein!
Written recipe here: http://bit.ly/blogilatesbananapancakes
RAW Vegan Cheesecake with Raspberry Sauce
Makes 1 pie tin
2 cups raw walnuts
1/2 cup dates, pitted
3 cups raw cashews (soaked overnight or a couple hours minimum)
1/2 cup agave nectar
1/4 cup lemon juice
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW)
1/2 bag frozen raspberries
4-6 dates to taste
1/4 cup agave or more to taste and thickness desired
Creamy Green Avocado Miracle Pasta!!!
Here’s an all natural pasta recipe that’s sure to tantalize your taste buds! I loved that I did not have to use a pre-made sauce or add cream. The avocado is all you need for that succulent fatty taste without the guilt….mmmmm. This is a vegan friendly recipe.
INGREDIENTS (serves 2-3)
- 1 medium avocado
- 1/2 -1 lemon
- 1 cup full of fresh basil leaves
- salt to taste
- pepper to taste
- paprika or red pepper flakes to taste
- 1 red bell pepper, chopped
- 1 cup frozen and shelled edamame
- 1 small onion, chopped
- 2 roma tomatoes, chopped
- little bit of extra virgin olive oil to coat pan
- salt and/or stevia to taste (I did not use a sweetener though. You may if it suits your taste buds)
- 1 pack of zero calorie Miracle Noodles per serving or plate
1. Chop up your veggies. Sautee all of the veggies except for the tomatoes with a bit of extra virgin olive oil on a pan on high heat. Once the veggies look cooked and the onions are slightly opaque, add in the tomatoes at the end. Salt and pepper to taste.
2. To make the sauce, add the avocado, lemon juice, and basil into a food processor. Blend for about 10 seconds. Then add the salt, paprika/red pepper flakes, and pepper to taste.
3. Wash your Miracle Noodles thoroughly in warm water. Then pat try on a paper towel. Right before serving, heat them up in the microwave for about 45 seconds to 1 min.
4. Scoop some of your cream sauce onto the heated Miracle Noodles and stir until noodles are all green! They really absorb the flavors of the sauce. Mmmm…
5. Next transfer the green noodles onto a clean plate and top with your sauteed veggies.
This is absolutely DIVINE for me. It’s one of those dishes where you need to take time to think about eat bite to truly savor the freshness of the basil, the aroma of the onions, and the slight spiciness of the paprika. Of course this is all made “to taste” to experiment 1/4 tsp of things here and there to make it yours. The above recipe is how I ate it and I absolutely loved it!
This is me being surprised at how amazingly good it was!!!
You can get Miracle Noodles here on their website. As you all know, I am a HUGE FAN of feeling full without feeling the unnecessary calories. The nutrition in this meal comes from all of the fresh veggies you used. So good!!!
For 3 servings, each serving has 237 calories, 12.8g of fat, 26.3g carbs, 12.1g fiber, and 10.2g protein. (I used sparkrecipes.com to calculate this.)
What’s on my Grocery Shopping list?
Well this weekend, it was this!
- shelled edamame
- chobani nonfat plain greek yogurt
- steel cut oats
- peanuts, roasted and unsalted
- a big case of strawberries
- green beans
- chopped spinach
Love Trader Joes. And sorry I made the background music too loud here…
HOLY GUACAMOLE! Healthy Chobani Greek Yogurt Guac Recipe!
I didn’t know you could mix avocados and greek yogurt. Now I do. And I like it.
*1/2 cup Chobani Nonfat Plain Greek Yogurt
*1 ripe avocado
*2 small tomatoes
*2 garlic cloves
*1/4 tsp cumin
*salt to taste
*paprika or tabasco sauce to taste
*If you have cilantro, put it in there! I was out:(
(Recipe adapted from Chobani Kitchen)
1. Chop up your veggies and place in a separate bowl.
2. Mash your avocados. Leave the whole seed in there and add lime juice immediately to prevent browning. Now add in the greek yogurt.
3. Mix together you veggies and your guac. Sprinkle your cumin, salt, and paprika or tabasco sauce in there and keep taste testing until you like it.
4. DONE! Eat!
Nice and chunky. Smoothy and creamy.
I didn’t have tortilla chips/I don’t eat them anymore so I made a taco lettuce wrap instead. It was so good! Just sautee some lean ground turkey, then add black beans, salsa, and guac over an iceberg lettuce leaf.
Super yummy! Great summertime meal.
NUTRITION INFO for guacamole (1/4 cup): 47 cals, 3g fat, 3g protein, 3g carbs, 1.5g fiber
ZERO CALORIE NOODLES - Pad Thai Recipe, seriously.
The folks at Miracle Noodle sent me a pack of shirataki noodles to try and I couldn’t wait to see what culinary magic I could conjure in the Blogilates kitchen. These noodles are ZERO CALORIE and ZERO CARB! Sound too good to be true? Well, I did a little research and I’ll tell you why they are 0 cals.
These noodles are made from a Japanese yam called konjuc or elephant yam. The end product is 97% water and 3% fiber in the form of a viscous liquid. Makes sense. They come in a bag full of water! The highly soluble fiber is known as “glucomannan”. According to a study review by University of Connecticut researchers, glucomannan can help lower bad LDL cholesterol, triglycerides, fasting blood sugar, and even body weight. Scientists in Thailand found that just 1 gram has the power to significantly slow the absorption of sugar into your bloodstream after you eat a carb-loaded meal. I’ve also heard that it helps with constipation.
All in all, it’s a win-win noodle! It was hard to find anything BAD on it. If anyone knows about something I didn’t mention, do comment!
On to my tasty Pad Thai recipe…
I was feeling quite Thai that night so of course I had to make Pad Thai! My other Thai dish loves include Pad Se Eew and Vanilla Fried Ice Cream :)
Here’s my super low calorie recipe for Miracle Noodle Pad Thai:
* 2 bags of Miracle Noodles Fettucine
* 1 chicken breast, chopped
* 1 small head of broccoli
* 2 carrots
* 1 can of straw mushrooms
* 2 green onion stalks
* 1 small onion
* 3 garlic cloves, minced
FOR THE SAUCE:
*1/4 cup lite low sodium soy sauce
* 1/2 cup freshly squeezed lime juice
* 2 TBS of peanut butter (I used Better N Peanut Butter, only 100 cals per 2 TBS vs 200 cals using regular peanut butter)
* 2 TBS sriracha hot sauce (It was pretty spicy and I liked it but for the average person, I’d suggest you stick to just 1 TBS)
* 1/4 cup Splenda (you can use sugar if you want but my nutrition info is based off of Splenda)
1. Pour noodles out of bag into a sifter and let drain. Rinse with cool water. Then place in a bowl of warm water for 2 min. Pour on paper towel and pat dry.
2. Steam your chicken breast! Slice into small chunks when ready.
3. Then steam your broccoli and your carrots which should be chopped up. Chop up all your veggies.
4. To make the sauce, simply mix all of the sauce ingredients together, mix it up and place in the microwave for 20 sec.
5. Now to the pan! Lightly oil your pan with extra virgin olive oil and add minced garlic. Then add sliced onions. Once onions have turned a little clear, add the mushrooms, broccoli, carrots, and chicken.
6. Sautee a little and pour 1/2 of your sauce on top. Mix around.
7. Then add your noodles, stir, and add the rest of the sauce.
8. Lastly, garnish with some chopped green onion on top. Give a quick stir!
9. You’re done! EAT!!!
There it is! Delish huh?
Noodles reminded me of glass noodles at a Chinese restaurant. I loved it. Slightly chewy and it bounced around in my mouth. That was pretty fun. The sauce was so perfect - the intensity of the lime really brought out the authentic Thai taste. This Pad Thai dish was a definite success!
NUTRITION INFO (for 1 serving): 150 cals, 3.3g fat, 13.5g carbs, 4g fiber, 18.8g protein.
This recipe makes 4 servings. You can buy your own Miracle Noodles here!
PIZZA!!! Low carb, low fat, low cal style! Only 56 cals per slice!
Believe it. I made my own pizza today from scratch (even the dough, using no flour) and it was delicious. Time to share the goods.
Faux pizza dough/crust:
* 1/2 cup egg whites
* 3 TBS nonfat cottage cheese
* 6 TBS of ground flax seed
* 0.5 - 1 TBS of Splenda (I used 1 TBS and thought it was a little “too” sweet. If you have a sweet tooth, go for it, if not, lower the amount here.)
* 1/4 tsp baking powder
* cooking spray for baking pan
* I used 1/2 cup of tomato sauce, about 2 oz of shredded chicken breast, and 6 oz of red and green bell peppers. I skipped the cheese this time, but feel free to add in or take out whatever you want! It’s your pizza!
1. Preheat oven to 300F. Mix all of the pizza crust ingredients together in a bowl until smooth. You’ll still see cottage cheese chunks. If this bothers you, you can blend the mixture, but I thought it gave my “faux dough” a nice look.
2. Spray a baking pan with your cooking spray and the pour the batter on. Smooth out.
3. Place the pan into the oven for about 15 to 20 min or until firm. You want to make sure your pizza crust is more on the dry side than moist side because after the toppings come on, some of that moisture will soak into the faux bread.
4. Once your crust is done, slather a good amount of tomato or marina sauce on top and sprinkle with your fave pizza toppings.
5. Slice up and enjoy!
I loved my fake crust!!! It was amazing. Next time I will make this using only 1/2 TBS of sugar. I felt like it was too sweet. It was still good though. Can’t wait to make this again with mushrooms, onions, and roasted tomatoes. OMG yum!
FOR ONE SLICE OF MY PIZZA (entire recipe/8): 56 calories, 2g fat, 5g carbs, 5g protein
FOR ENTIRE PIZZA: 448 calories, 16g fat, 40g carbs, 40g protein.
FLAX SEED NO FLOUR PIZZA CRUST ONLY (entire recipe): 327 calories, 14g fat, 27g carbs, 27g protein.
The Miracle 10 Calorie Salad Dressing
If you love salad but also want tons of flavor without adding tons of calories, I’ve got the perfect solution for you! Today as I was playing around in the kitchen, I decided to mix my raspberry sugar free jam with some apple cider vinegar and you know what, it tastes just like raspberry vinaigrette. It only took like a minute to make and gave me ultimate satisfaction. I’m so proud of this creation!!! Go make some for yourself now!
*1 TBSP of sugar free raspberry/strawberry/blueberry/blackberry jam
* 2TBSP of apple cider vinegar
* water to taste (optional, but I didn’t use any)
Mix the jam and vinegar together, place in the microwave for 20 seconds, taste. If too intense add water.
This is enough for just one serving, make fresh each time, do not refrigerate as it will turn into jello. But if it does, just quickly heat again and leave at room temp.
Nutrition info for 1 serving (entire recipe): 10 cals, 0g fat, 5g carbs, 0g protein.
Enjoy! And eat eat eat!
Homemade Wheat Thins
Courtesy: King Arthur Flour Whole Grain Baking Cookbook
YIELD: About 13 dozen crackers
BAKING TEMPERATURE: 400 degrees F
BAKING TIME: 5 to 7 minutes
*1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons (1/2 stick, 2 ounces) butter
*1/4 cup (2 ounces) water
*1/4 teaspoon vanilla
*Additional salt for topping (optional)
1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.
NUTRITION INFORMATION PER SERVING (20 CRACKERS, 29G): 18g whole grains, 101 cal, 5g fat, 2g protein, 11g complex carbohydrates, 2g sugar, 2g dietary fiber, 13mg cholesterol, 108mg sodium, 64mg potassium, 48RE vitamin A, 1mg iron, 7mg calcium, 53mg phosphorus.
These turned out unexectedly like the store bought ones! My first batch was kinda bendy though - I was afraid to leave em in the oven for fear of burning, but after that I kept checking every 30 seconds until they were darker and crispier. Eventually they went from wheat thin “cookies” to wheat thin crackers! Give it a shot! It is pretty easy!
Here’s where I got the recipe: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins