tekakwitha:

Favorite #cookies in the greater valley 😍 getting a box for friend at home #igersphx #instafood #buylocal #eatlocal #sweettooth (Taken with Instagram at Urban Cookies)

thedailywhat:

Kickass Comestibles of the Day: Donna @ Apron Strings has a special place in her culinary cardiovascular system for cracking eggs into veggies. Back in December she experimented with eggs in avocado slices, and last week she gave Onion Ring Sunny-side Up Eggs a shot.

She says:

This is a great version of the eggs in veggie ring molds – sauteed onions are so delicious, and give a nice tang to the eggs. And they are, of course, beautiful on a plate!

If you’re feeling egg-venturous (sorry), you can follow Donna’s instructions here and make your own.

[neatorama.]

physicalphoenix:

hungryrunner:

Eat Skinny Be Skinny: Blue Moon Applesauce Sponge Cake

Whenever Claire posts a recipe on her blog, I always pray really hard that the finished product will instantly appear on a plate in front of me. It never happens, but hey, a girl can dream. While it’s a shame that I can’t use the power of magic to summon delicious baked goods into my life, the good news is that foodies like Claire are nice enough to use the power of the Internet to let us in on how we can make our own versions of their recipes!

[via The Realistic Nutritionist]

In the case of this Blue Moon Applesauce Sponge cake recipe, I’m especially grateful because a) It’s super easy to make, b) it’s cake, and c) it’s cake made with Blue Moon! (My favorite beer!) So, basically this cake is a win-win-win situation.

Head over to Claire’s blog for the recipe!

[via The Realistic Nutritionist]

Ruh roh. I have all the ingredients to make this, except the Blue Moon (I’d sub in Pyramid Apricot Ale). Sounds like a great dessert, I just wish it had more protein!

skinnybitchrose:

twigtotoned:

motivationbitch:

d-o-m-i:

yogurt drops!

Spoon flavored yogurt into a plastic bag. Squeeze dots onto cookie sheet and place in freezer. They’ll be ready in about an hour! | Such a great healthy summertime snack.

only 70 calories per pan too!

HOLY MOLY.  This is brilliant.

I’ll do this with greek yogurt :3

I need to try this!!!!

killfatme:

atalantefit:

This was soooooo yummy!

Recipe for Clean Roasted Garlic Cauliflower

Ingredients

• 1 head cauliflower (broken into florets)
• 2 tablespoons of melted coconut oil
• juice from 1 lemon
• sea salt & ground black pepper to taste (I used 1/2 teaspoon sea salt, 1 teaspoon pepper)
• 2 cloves minced garlic

1. Pre-heat oven to 400°.
2. In a ziploc bag, combine all ingredients & shake to coat the cauliflower well.
3. Place into a pan & roast for 20 minutes, making sure to stir after 10 minutes.

And that’s all there is to it!  After 20 minutes, let it cool.  This is pretty versatile as a side & makes about 6 servings (75 calories per serving).

Yum!

speaksoftlyandcarrybigstick:

Baklava

• 2 cups of pistachio nuts, chopped 
• 1/2 kg of phyllo pastry sheets, thawed, separated & halved (Cover with damp cloth to prevent drying) 
• 1 cup butter, melted 
• 1/2 cup sugar 
• 1/2 tsp cinnamon, ground 
• 1/2 tsp ground cloves, cloves 
• 3 tbsp finely ground pistachio, as garnish 

Ingredients for the syrup: 

• 3/4 cup sugar 
• 3/4 cup honey 
• 1 cup water 
• 2 tbsp lemon juice 1 cinnamon stick 

Method for Baklava

1. In a bowl, combine sugar, cinnamon and pistachios.
2. Place a phyllo pastry sheet onto a 9”x 13” greased pan.
3. Brush the pastry all over with the melted butter quickly.
4. Sprinkle the pistachio mixture thinly over the buttered pastry.
5. Cover the nuts with 2 layers of the phyllo pastry, brushing thoroughly on top of each layer.
6. Continue this process of layering the nut layer in between 2 layers of phyllo pastry until all the pistachio mixture has been used up, spreading butter on every layer of pastry.
7. Cut layered baklava pastry into 2” diamond shapes using a sharp knife.
8. Bake at 350º for 30 minutes or until brown & crisp.
9. Spoon the syrup evenly over the hot baklava.
10. Allow to cool for a minimum of 4 hours.
11. Garnish with crushed pistachios.

Method for syrup

1. In a saucepan, combine all the syrup ingredients.
2. Bring to a boil.
3. Reduce to medium heat & simmer for about 10-15 minutes until syrupy, stirring occasionally.
4. Remove the cinnamon stick.
5. Allow to cool before pouring over the baked baklava.

themattsmith:

kateoplis:

From Peter Callahan’s book, Bite By Bite:

Baked Beans in Bacon Cups

Fish Tacos & Patron ‘Ritas

Yes to all of these things.

fitnerd:

fuckyeahfitspiration:

effyeahhealthyfood:

Banana Choc Chip Muffins

Serves: about 12 muffins, Calories: approximately 128 per muffin

Ingredients:

1 1/4 cups bananas
2/3 cup honey
3 tbsp nonfat yoghurt
3 tbsp natural sweetened apple sauce
2 large egg whites
1 tsp vanilla essence
2 tbsp whole wheat flour
3/4 cup oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ground
1/4 cup semi-sweet mini morsels (mini chocolate chips)

Directions:

Preheat oven to 180C (350F). Spray a muffin tray with cooking spray.

Mix the first 6 ingredients in a medium bowl (all the wet ingredients).

In a separate bowl, whisk together the remaining of the dry ingredients (except for the chocolate chips).

Add the dry ingredients to the wet ingredients and mix until just blended together.

Pour batter into prepared muffin tins. Sprinkle the top with the mini chocolate chips. Bake for 15 to 18 minutes, or until toothpick inserted comes out clean. Cool for 10 minutes.

these look wonderful<3 saving this recipe for a rainy day!

i reeeeeally want to make these.

Ooo, overripe bananas in my kitchen, get ready. 

speaksoftlyandcarrybigstick:

Maple Blueberry Doughnuts with a Lemon Glaze

Ingredients

• 1 3/4 cup (245g) all-purpose gluten-free flour (I use Better Batter)
• 3/4 teaspoon xanthan gum (omit if using Better Batter)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup frozen whole blueberries, sliced in half
• 1/2 cup (158g) pure maple syrup (Grade A or B preferably)
• 4 tablespoons (56g) unsalted butter
• 4 tablespoons (48g) vegetable shortening
• 3/4 cup (170g) plain yogurt, at room temperature
• 2 extra-large eggs at room temperature, lightly beaten
• 1 cup (115g) confectioner’s sugar
• Juice of 1 lemon

Instructions

1. Fire up the Babycakes Donut Maker or preheat your oven to 350 degrees F. If using the oven, grease a doughnut tin or a standard 12-cup muffin tin and set it aside.
2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, cream of tartar, salt and nutmeg, and whisk to combine well. Place the frozen blueberries in a small bowl, add a tablespoon of the whisked dry ingredients and toss to coat. Set aside.
3. Place the maple syrup, butter and shortening in a small saucepan and heat over a medium-high flame, stirring frequently, until the butter and shortening are melted and the maple syrup has begun to simmer. Remove from the heat. Add the yogurt, and mix to combine.
4. Create a well in the dry ingredients, pour in the maple syrup and yogurt mixture into the center and mix to combine. Add the eggs, and mix until well-combined. Add the blueberries and reserved dry ingredients, and fold the berries into the batter until they are evenly distributed throughout.
5. Fill the wells of the doughnut pan or muffin tin about 3/4 of the way full, place in the center of the preheated oven and bake for about 8 minutes or until the the cakes spring back into place when lightly pressed. If using the doughnut maker, place about 3 tablespoons of batter into the wells, secure the lid closed and bake for about 4 minutes.
6. Once baked in the oven, cool for about 10 minutes in the pan before removing to a wire rack to cool completely. Once baked in the doughnut maker, remove immediately with that little tool they give you and place on a wire rack to cool.
7. While the doughnuts are cooling, place the confectioner’s sugar in a small bowl. Add about 1 tablespoon of lemon juice and mix well, adding a few more drops of lemon juice until a thick paste forms (see photo). Add more lemon juice by the teaspoon, mixing well, until the consistency of the glaze is thickly pourable, and a spoon run through it leaves a slow-moving trail (see photo).
8. Dip the top of each cooled doughnut in the glaze, allow to drip off, and set on parchment paper to set.

fitbunney:

1. Eggs

Fast, nutritious, high in protein. PLUS, cholesterol fears have been proven false.

Ready to be EGGIFIED?

1. Boiled Eggs: Boil them - Eat them as it is (2x)
2. Egg Mayo: Boil 2x Eggs - Mash with a fork - + 1 tbsp Mayo/Mustard + Black Pepper + Chili Flakes (Have it w/ toast for a…