1. happy-means-healthy: asecondchanceforlife: Flourless Oatmeal Raisin Cookies Chocolate Strawberry Oatmeal Peanut Butter Breakfast Pudding Oatmeal-Raisin Breakfast Cookies Coffee Frappuccino Oatmeal Mint Chocolate Chip Oatmeal Cookies Sugar Cookie Oatmeal Oatmeal-Raisin Larabars Coconut Cookie Dough Oatmeal Chocolate Oatmeal Chocolate Cherry Bomb Oatmeal Never Ending Oatmeal Bowl Hot Fudge Oatmeal Banana Bread Baked Oatmeal Cookie Dough Baked Oatmeal Chocolate-Raspberry Truffle Oatmeal Holiday Twist Oatmeal Eggnog Overnight Oats Chocolate Overnight Oats Baked Berry Oatmeal Vanilla Bean Protein Oatmeal Basic Overnight Oats (my favorite!) Pumpkin Oatmeal Pumpkin Banana Oatmeal Banana Pecan Coconut Baked Oatmeal LITERAL TEARS. YOU ARE MY HERO.

    happy-means-healthy:

    asecondchanceforlife:

    Flourless Oatmeal Raisin Cookies

    Chocolate Strawberry Oatmeal

    Peanut Butter Breakfast Pudding

    Oatmeal-Raisin Breakfast Cookies

    Coffee Frappuccino Oatmeal

    Mint Chocolate Chip Oatmeal Cookies

    Sugar Cookie Oatmeal

    Oatmeal-Raisin Larabars

    Coconut Cookie Dough Oatmeal

    Chocolate Oatmeal

    Chocolate Cherry Bomb Oatmeal

    Never Ending Oatmeal Bowl

    Hot Fudge Oatmeal

    Banana Bread Baked Oatmeal

    Cookie Dough Baked Oatmeal

    Chocolate-Raspberry Truffle Oatmeal

    Holiday Twist Oatmeal

    Eggnog Overnight Oats

    Chocolate Overnight Oats

    Baked Berry Oatmeal

    Vanilla Bean Protein Oatmeal

    Basic Overnight Oats (my favorite!)

    Pumpkin Oatmeal

    Pumpkin Banana Oatmeal

    Banana Pecan Coconut Baked Oatmeal

    LITERAL TEARS. YOU ARE MY HERO.

  2. beautifulpicturesofhealthyfood:

    Sweet Potato Microwaved Chips with Cinnamon…makes these a simple and fast healthy snack, takes only 3-4 minutes on each side…RECIPE

  3. meagclare: Hey there! This is what I ate for lunch today! It was deliciousss, so I figured I’d share! Tuna, turkey bacon, and cheese lettuce wraps: 1 can Chicken of the Sea Chunk Light Tuna in Water 4 pieces of ice burg lettuce (whole) 2 slices tomato 1/4 cup reduced fat, part skim shredded mozzarella cheese 2 slices Turkey Bacon 1 tbsp Light Sour Cream dash of seasoned salt In a bowl, combine tuna, light sour cream, and seasoned salt. Mix together. Cook turkey bacon in a pan greased with non stick cooking spray on medium heat for about two minutes, flipping halfway through. Lay out lettuce leaves. Place half of your tuna, one tomato slice, half of your cheese, and one strip of turkey bacon inside the lettuce leaf. Place the other leaf on top and wrap! Use the other half of your tuna and other ingredients to make a second wrap. You can eat both at the same time, or save one for later! Total calories (for both wraps together): 220 Total carbs: 5

    meagclare:

    Hey there! This is what I ate for lunch today! It was deliciousss, so I figured I’d share!

    Tuna, turkey bacon, and cheese lettuce wraps:

    1 can Chicken of the Sea Chunk Light Tuna in Water

    4 pieces of ice burg lettuce (whole)

    2 slices tomato

    1/4 cup reduced fat, part skim shredded mozzarella cheese

    2 slices Turkey Bacon

    1 tbsp Light Sour Cream

    dash of seasoned salt

    In a bowl, combine tuna, light sour cream, and seasoned salt. Mix together. Cook turkey bacon in a pan greased with non stick cooking spray on medium heat for about two minutes, flipping halfway through. Lay out lettuce leaves. Place half of your tuna, one tomato slice, half of your cheese, and one strip of turkey bacon inside the lettuce leaf. Place the other leaf on top and wrap! Use the other half of your tuna and other ingredients to make a second wrap. You can eat both at the same time, or save one for later!

    Total calories (for both wraps together): 220

    Total carbs: 5

  4. ffffood: Banana Berry Oat Smoothie, try this healthy protein smoothie for breakfast sometime soon.

    ffffood:

    Banana Berry Oat Smoothie, try this healthy protein smoothie for breakfast sometime soon.

  5. Spinach and Artichoke Dip Ingredients:  1 (8 ounce) package of fat-free cream cheese, softened or whipped 1/4 cup low fat mayonnaise 1/4 cup grated low fat Parmesan cheese 1/4 cup grated low fat Romano cheese 2 cloves garlic, peeled and minced 1/4 tsp. garlic salt 1/2 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded low fat mozzarella cheese Salt and pepper to taste (you don’t need much) Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a small baking dish.  In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, mozzarella cheese, minced garlic, garlic salt, salt and pepper.  Gently stir in artichoke hearts and spinach.  Transfer the mixture to the prepared baking dish.  Bake in preheated oven for 25 minutes, until bubbly and lightly browned. Servings: 6; Serving Size: 1/2 cup; Calories: 120; Fat: 4g; Carbs: 3.8g; Fiber: 4.6g; Protein: 10.7g

    Spinach and Artichoke Dip

    Ingredients: 

    • 1 (8 ounce) package of fat-free cream cheese, softened or whipped
    • 1/4 cup low fat mayonnaise
    • 1/4 cup grated low fat Parmesan cheese
    • 1/4 cup grated low fat Romano cheese
    • 2 cloves garlic, peeled and minced
    • 1/4 tsp. garlic salt
    • 1/2 (14 ounce) can artichoke hearts, drained and chopped
    • 1/2 cup frozen chopped spinach, thawed and drained
    • 1/4 cup shredded low fat mozzarella cheese
    • Salt and pepper to taste (you don’t need much)

    Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a small baking dish.  In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, mozzarella cheese, minced garlic, garlic salt, salt and pepper.  Gently stir in artichoke hearts and spinach.  Transfer the mixture to the prepared baking dish.  Bake in preheated oven for 25 minutes, until bubbly and lightly browned.

    Servings: 6; Serving Size: 1/2 cup; Calories: 120; Fat: 4g; Carbs: 3.8g; Fiber: 4.6g; Protein: 10.7g


  6. Spicy Lime Salsa

    Ingredients: 

    • 1 (14.5 oz) can no-salt-added diced tomatoes
    • 1 (4.25 oz) can green chilies
    • 1/2 cup chopped red onion
    • 2 cloves garlic, chopped
    • Juice of 1 lime (about 3 Tbsp)
    • 1/2 jalapeno, seeds removed and chopped
    • 1/4 cup cilantro leaves
    • 1/4 tsp. salt
    • 1/4 tsp. cumin
    Place all ingredients in the bowl of your food processor.  Pulse until just combined for chunky salsa or pulse more for smoother salsa.  Store in an airtight container in the fridge until ready to enjoy!

    Servings: 4;
    Serving Size: 1/2 cup;
    calories: 40;
    Fat: 0g;
    Carbs: 8.5g;
    Fiber: 1.9g
    Protein: 1g

  7. Fiesta Lime Rice This makes great leftovers and goes with anything!  Stuff this into red peppers or serve with carnitas, either way you’ll enjoy this colorful dish. Ingredients: 1 1/2 cups cooked long grain rice 3/4 cup canned black beans, rinsed and heated 3/4 cup cooked corn, heated 1 large tomato, diced 1 large scallion, diced fine 2-4 Tbsp chopped cilantro (to your liking) 1 Tbsp fresh squeezed lime juice Salt to taste In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed.  Toss and serve.

    Fiesta Lime Rice

    This makes great leftovers and goes with anything!  Stuff this into red peppers or serve with carnitas, either way you’ll enjoy this colorful dish.

    Ingredients:

    • 1 1/2 cups cooked long grain rice
    • 3/4 cup canned black beans, rinsed and heated
    • 3/4 cup cooked corn, heated
    • 1 large tomato, diced
    • 1 large scallion, diced fine
    • 2-4 Tbsp chopped cilantro (to your liking)
    • 1 Tbsp fresh squeezed lime juice
    • Salt to taste

    In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed.  Toss and serve.

  8. Skinny Chocolate Chip Cookies

    Ingredients: 

    • 2 Tbsp salted butter, softened
    • 2 tsp. vegetable oil
    • 1/2 cup packed dark brown sugar
    • 1 tsp. vanilla extract
    • 1/8 tsp. table salt
    • 1 large egg white
    • 3/4 cup all-purpose flour
    • 1/4 tsp. baking soda
    • 3 oz. semi-sweet chocolate chips, about 1/2 cup
    Preheat oven to 375 degrees F.  In a medium bowl, cream together butter, oil and sugar.  Add vanilla, salt and egg white; mix thoroughly to combine.  In a small bowl, mix together flour and baking soda and stir into batter.  Add chocolate chips to batter and stir evenly to distribute throughout.
    Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie.  Bake cookies until golden around edges, about 4 to 6 minutes and cool on a wire rack.  Enjoy!
    Servings: 48;
    Serving Size: 1 cookie;
    Calories: 30;
    Fat: 1.2g;
    Carbs: 4.8g;
    Fiber: .2g;
    Protein: .3g

  9. justdonttellonme:

    Recipes for smoothies that actually aid in weight loss

    There are 23 total in the link below, so if the ones I’ve posted here don’t interest you, check out the others to find something you might like~

    PEANUT BUTTER AND BANANA

    • Half of one banana
    • 1/2 cup smooth or crunchy low-fat peanut butter
    • 1/2 cup of non-fat milk
    • 6 ice cubes
    • 1 tablespoon of chocolate whey protein powder
    • Place all of the ingredients into the blender and blend until smooth.

    WATERMELON

    • 6 cups of seedless watermelon, chopped
    • 1 cup of lemon sherbet, non-fat milk, or low-fat vanilla yogurt
    • 12 ice cubes
    • Put half the watermelon in the blender and blend until smooth, then add half of the ice and sherbet; blend until smooth. Repeat the process with the rest of the ingredients.

    KIWI AND HONEYDEW

    • 2 cups of honeydew, cubed
    • 1 Granny Smith apple, chopped
    • 1 kiwi fruit, peeled and chopped
    • 2 tablespoons of sugar
    • 1 tablespoon of lemon juice
    • 1 cup of ice cubes
    • Place the honeydew, kiwi, apple, sugar, and lemon juice into the blender and blend until it’s smooth, then add the ice cubes and blend until the mixture is slushy.

    MANGO SURPRISE

    • 1/4 cup of cubed mangoes
    • 1/4 cup of ripe avocado, mashed
    • 1/2 cup of mango juice
    • 1/4 cup of fat-free vanilla yogurt
    • 1 tablespoon of juice
    • 1 tablespoon of sugar
    • 6 ice cubes
    • Add all the ingredients into the blender and blend until smooth.

    APPLE 

    • 1/2 cup of skim milk or soy milk
    • 6 ounces of vanilla yogurt
    • 1 teaspoon of apple pie spice
    • 1 medium-sized, chopped apple
    • 2 tablespoons of cashew butter
    • 6 ice cubes
    • Place all the ingredients in the blender and then blend until smooth; best eaten with a spoon!

    These all look so yummy! I think I’ll try the apple one first… or maybe the kiwi? but the mango peach looks so delicious!! oh no, can’t decide!

    FULL SOURCE AND RECIPES HERE

  10. Chipotle Chicken Tortilla Soup Ingredients: 1 Tbsp vegetable oil 1 1/2 tsp. minced garlic 2 chicken breasts, cooked and shredded 1 tsp. chipotle chile powder 1 tsp. ground cumin 1 cup water 1/4 tsp. salt 1 (14 oz) can fat-free, low-sodium chicken broth 1 (14.5 oz) can stewed tomatoes 1/4 cup fresh cilantro 1 lime, cut into 4 wedges 2 (6-inch) tortillas, cut into strips Cooking spray  Heat oil in a large saucepan over medium-high heat.  Add minced garlic and shredded chicken; saute for about 2 minutes.  Add chipotle chile powder and cumin; stir well.  Add water, salt, chicken broth and tomatoes and bring to a boil.  Cover, reduce heat and simmer for about 5 minutes. Meanwhile, preheat your oven to 350 degrees F and place tortilla strips on a baking sheet.  Spray strips with cooking spray and sprinkle with a touch of chipotle chile powder or chipotle seasoning blend (such as Mrs. Dash).  Bake at 350 for about 8 to 10 minutes.  Top soup with baked tortilla strips, cilantro and a lime wedge and enjoy! Servings: 4; Serving Size: 1 1/4 cups; Calories 228; Fat: 5.4g; Carbs: 21.8g; Fiber: 3.5g; Protein: 22.9g

    Chipotle Chicken Tortilla Soup

    Ingredients:
    • 1 Tbsp vegetable oil
    • 1 1/2 tsp. minced garlic
    • 2 chicken breasts, cooked and shredded
    • 1 tsp. chipotle chile powder
    • 1 tsp. ground cumin
    • 1 cup water
    • 1/4 tsp. salt
    • 1 (14 oz) can fat-free, low-sodium chicken broth
    • 1 (14.5 oz) can stewed tomatoes
    • 1/4 cup fresh cilantro
    • 1 lime, cut into 4 wedges
    • 2 (6-inch) tortillas, cut into strips
    • Cooking spray 
    Heat oil in a large saucepan over medium-high heat.  Add minced garlic and shredded chicken; saute for about 2 minutes.  Add chipotle chile powder and cumin; stir well.  Add water, salt, chicken broth and tomatoes and bring to a boil.  Cover, reduce heat and simmer for about 5 minutes.

    Meanwhile, preheat your oven to 350 degrees F and place tortilla strips on a baking sheet.  Spray strips with cooking spray and sprinkle with a touch of chipotle chile powder or chipotle seasoning blend (such as Mrs. Dash).  Bake at 350 for about 8 to 10 minutes.  Top soup with baked tortilla strips, cilantro and a lime wedge and enjoy!
    Servings: 4;
    Serving Size: 1 1/4 cups;
    Calories 228;
    Fat: 5.4g;
    Carbs: 21.8g;
    Fiber: 3.5g;
    Protein: 22.9g

  11. Funfetti Cake Dip

    This is actually really low in fat and calories and is the perfect go-to sweet treat when you’re craving those chocolate chip cookies or that yummy slice of cake!

    Ingredients:

    • 1 (18.9 oz) box Funfetti cake mix
    • 2 cups fat-free plain yogurt
    • 1 cup lite Cool Whip
    • Fat-free animal crackers
    In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps.  Cover with plastic wrap and allow to chill for about 4 hours.  Garnish with additional sprinkles if desired and serve with animal crackers, enjoy!

    Servings: 24;
    Serving Size: 1/4 cup;
    calories: 105;
    Fat: 2g;
    Carbs: 20.2g;
    Fiber: .3g;
    Protein: 1.4g

  12. Chinese Chicken Stir Fry Ingredients: 3 chicken breasts 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 stick celery, chopped 3 skinned carrots 1/2 white onion, diced 20 edamame 2 Tbsp light soy sauce (the green bottle) 3 Tbsp lemon juice 1 Tbsp olive oil Dash of salt and pepper Pinch of red pepper flakes Chop up all veggies, except for the edamame, and cut up chicken breasts and season with a bit of salt and pepper.  Set aside.  Heat a skillet on medium heat and add about a tablespoon of olive oil.  Throw veggies into skillet and sauté for about 3 minutes.  Add chicken, soy sauce, lemon juice and red pepper flakes and cook for about 15 minutes or until chicken is completely cooked.  Enjoy!  Servings: 4; Serving Size: 1 cup; Calories: 167; Fat: 4g; Carbs: 8.7g; Fiber: 2g Protein: 21g

    Chinese Chicken Stir Fry

    Ingredients:

    • 3 chicken breasts
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 stick celery, chopped
    • 3 skinned carrots
    • 1/2 white onion, diced
    • 20 edamame
    • 2 Tbsp light soy sauce (the green bottle)
    • 3 Tbsp lemon juice
    • 1 Tbsp olive oil
    • Dash of salt and pepper
    • Pinch of red pepper flakes
    Chop up all veggies, except for the edamame, and cut up chicken breasts and season with a bit of salt and pepper.  Set aside.  Heat a skillet on medium heat and add about a tablespoon of olive oil.  Throw veggies into skillet and sauté for about 3 minutes.  Add chicken, soy sauce, lemon juice and red pepper flakes and cook for about 15 minutes or until chicken is completely cooked.  Enjoy! 

    Servings: 4;
    Serving Size: 1 cup;
    Calories: 167;
    Fat: 4g;
    Carbs: 8.7g;
    Fiber: 2g
    Protein: 21g

  13. Whole Wheat Banana Waffles

    Ingredients:

    • 2 cups whole wheat flour
    • 2 eggs, beaten
    • 1 3/4 cup skim milk
    • 1/2 cup unsweetened applesauce
    • 4 tsp. baking powder
    • 1 ripe banana, mashed
    • 1 1/2 packets Stevia in the Raw (or 1 Tbsp sugar)
    • 1/4 tsp. salt
    • 1/2 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1 tsp. vanilla extract
    Preheat your waffle iron and coat with non-stick cooking spray.  Whisk eggs in a large bowl until fluffy and you see bubbles start to form.  Then whisk together the milk, applesauce, and vanilla with the egg mixture; set aside.  In a separate bowl, combine flour, baking powder, sugar, salt and spices.  Beat flour mixture in with the egg mixture along with your mashed banana.  
    Carefully spoon your batter onto your pre-heated waffle iron and cook until golden brown.  Repeat until batter is finished.  Serve hot with fresh fruit and organic maple syrup, enjoy!
  15. lessthan300kcal: Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins Ingredients: 1 3/4 c oats  3 egg whites  3/4 cup unsweetened cocoa 1/2 cup unsweetened applesauce 1 tsp. vanilla extract 1/2 cup plain Greek yogurt (or regular plain low fat yogurt) 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar) 1-1/2 tsp. baking powder 1-1/2 tsp. baking soda 1/4 tsp. salt 1 cup hot water 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!) Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!! Servings: 12 Big Muffins or 24 Smaller MuffinsCalories: 116 Calories Per Muffin or 58 Calories Per Muffin *drooling* THERE HAS BEEN SUCH WONDERFUL FOOD ON MY DASH

    lessthan300kcal:

    Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins

    Ingredients:

    1 3/4 c oats

    •  3 egg whites
    •  3/4 cup unsweetened cocoa
    • 1/2 cup unsweetened applesauce
    • 1 tsp. vanilla extract
    • 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
    • 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
    • 1-1/2 tsp. baking powder
    • 1-1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1 cup hot water
    • 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
    • 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

    Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
    In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
    Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
    Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
    Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
    Cool muffins before removing from pan. ENJOY!!! 
    Servings: 12 Big Muffins or 24 Smaller Muffins
    Calories: 116 Calories Per Muffin or 58 Calories Per Muffin

    *drooling*

    THERE HAS BEEN SUCH WONDERFUL FOOD ON MY DASH

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