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SPICY SPAGHETTI SQUASH WITH BLACK BEANS

(click photo for recipe)

1healthyhappyfitnessblog:

Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups (Adapted slightly from Lisa’s recipe for Double Peanut Butter Chocolate Cups on Thrive Style)
Yields 10 chocolate peanut butter cups
Bottom Layer:
2 tablespoons melted coconut oil (I used Tropical Traditions Organic Gold Label Virgin Coconut Oil)
4 tablespoons smooth peanut butter
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
2 packets stevia
Line a mini muffin tray with 10 paper liners. Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full). (Try not to dribble on the sides since it will give your candy a streaked look.) Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).
Top Layer:
2 tablespoons melted coconut oil
4 tablespoons smooth peanut butter
1/2 teaspoon pure vanilla extract
1 packet stevia
10 walnut halves (optional)
Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture. Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves). Return to the freezer and freeze until solid.
Store the treats in the fridge in an air-tight container between layers of wax paper.

revolutionrobyn:

I’m going to sub some of the sugar for stevia and the flour for whole wheat flour, I’ll let you guys know how it comes out. :)

hardwork-hardbody:

Oh my.

thefitty:

muffintop-less:

Protein Pancake Recipe
Ingredients:
1/4 cup egg whites
1 scoop vanilla protein powder (any flavor will do)
2 tbs sugar-free vanilla coconut milk
1 tbs ground flaxseed
1/4 cup ricotta (gives thicker consistency, but optional)
1 tbs natural nut butter (optional topping)
Spray pan with cooking spray. Pour mixture into pan with heat on medium. Cook one side until you see the bubbles form. Gently flip over pancake and cook on the other size until the middle is done (use a spatula or fork to check the center and make sure it’s done).
I make this almost every weekend, it’s so good! =)

(via imgTumble)

confidentinmyskinn:

beautifulpicturesofhealthyfood:

Apple Pie Baked in the Apples…RECIPE

I want these.
apple-ception

keep0ntruckin:

Made these tonight…Yum!:)
Homemade Vegan Reeses Peanut Butter Cups!
Ingredients:
-1/2 cup margarine
-3/4 cup peanut butter
-3/4 cup graham cracker crumbs
-1/4 cup brown sugar
-1 cup nondairy chocolate or carob chips
-1/4 cup nondairy milk
-1/4 cup nut of choice (my favorite is almonds!)
Directions:
Line a muffin tin with paper liners. Melt the margarine in a saucepan on medium heat. Stir in the peanut butter, graham cracker crumbs, and brown sugar and mix well. Divide mixture into the muffin liners. (Appx. 2 tablespoons per liner) Combine the chocolate and milk in a pan and melt over medium heat. Spoon this mixture evenly over the peanut butter mixture. Top each cup with chopped nuts. Refrigerate until the cups are firm, and then enjoy!:)
*From The Kind Diet, by Alicia Silverstone

healthysoul:

Whole grain banana nut muffins by Go Suzy Go on Flickr.

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