dontworry-behealthyy:(via imgTumble)

dontworry-behealthyy:(via imgTumble)

(Source: splitminded)

quotediaryofficial

quotediaryofficial

Asian Sugar Snap Pea ans Steak Salad Ingredient: 3 cups fresh sugar snap peas, blanched & chilled 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 tablespoon minced peeled fresh ginger 2 cloves fresh garlic, minced  1 tablespoon canola mayonnaise 1 tablespoon peanut butter 2 teaspoons rice wine vinegar 1 teaspoon dark sesame oil 1 pint cherry tomatoes, halved 1 1/2 cups chopped seeded English cucumber (about 1) 4 green onions, chopped 1 tablespoon olive oil 8 ounces flank steak, cut into small pieces 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons toasted sesame seeds, optional Directions: To blanch peas: Bring a pan of water to a rolling boil. Place peas in boiling water for one minute. Remove with a slotted spoon to a bowl of ice water.  Drain the peas when they are completely cold; set aside. In a medium bowl, combine soy sauce and next 8 ingredients (through sesame oil), stirring with a whisk. Add sugar snap peas, tomatoes, cucumber, and onions; toss to coat. Right before serving, heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently.  When ready to serve, Combine peas, cucumbers, tomatoes, and green onion and toss to combine.  Drizzle with dressing and toss until well coated.  Divide into 4 portions and top with steak.  4 Servings (serving size: 1 1/2 cups)Calories: 290 ▪ Fat: 16g ▪ Carbs: 15g ▪ Dietary Fiber: 4g ▪ Protein: 21g

Asian Sugar Snap Pea ans Steak Salad

Ingredient:

  • 3 cups fresh sugar snap peas, blanched & chilled
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 cloves fresh garlic, minced 
  • 1 tablespoon canola mayonnaise
  • 1 tablespoon peanut butter
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon dark sesame oil
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups chopped seeded English cucumber (about 1)
  • 4 green onions, chopped
  • 1 tablespoon olive oil
  • 8 ounces flank steak, cut into small pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons toasted sesame seeds, optional

Directions:

To blanch peas: Bring a pan of water to a rolling boil. Place peas in boiling water for one minute. Remove with a slotted spoon to a bowl of ice water.  Drain the peas when they are completely cold; set aside. In a medium bowl, combine soy sauce and next 8 ingredients (through sesame oil), stirring with a whisk. Add sugar snap peas, tomatoes, cucumber, and onions; toss to coat. Right before serving, heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently.  When ready to serve, Combine peas, cucumbers, tomatoes, and green onion and toss to combine.  Drizzle with dressing and toss until well coated.  Divide into 4 portions and top with steak. 

4 Servings (serving size: 1 1/2 cups)
Calories: 290 ▪ Fat: 16g ▪ Carbs: 15g ▪ Dietary Fiber: 4g ▪ Protein: 21g

(Source: berryhealthy)

(Source: Flickr / vaughnf)

foodiefreya:

Snickerdoodle Blondies. (Vegan, 72 calories a piece!)

-1 can chickpeas (240g drained), 3 tbsp peanut butter, 1 tbsp apple sauce, 1/2 cup brown sugar, 2 tsp vanilla, 2 tsp cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/6 cup oatbran or flour.

  • Put everything in to a food processor and blend until combined, producing a thick, fudgey consistency. Pour in to a tinfoil lined 8x8 tin and bake for 30-35 minutes at 175C/350F.
  • Allow to cool for at least ten minutes before removing from the pan, as they firm up a little when cooling. They will still be relatively gooey when you take them out of the oven. Cut in to 16, enjoy!

These are surprisingly delicious. It just tastes like fudgey peanut-buttery cinnamon goodness. 6 people have tried them, and no one guessed there was chickpeas in there! :)

[Edit: Don’t reduce the sugar content. I made one with 3/4 cup, one with 1/2 cup, one with 1/4 cup and 1/4 cup was too savoury.]

(Source: seedsnsmiles)

(Source: shetakesflight)

(Source: itsmoh)

That smoothie recipes post was not vegan at all. Yet you put vegan in the tags. Moron.

@irrelevant-cunt

I only tagged it vegan because the only thing non vegan about it was the milk/yogurt which can be easily substituted with soy/almond/rice/whatever you like milk/yogurt. There’s no need to be rude.

justwanttobehealthyandfit

justwanttobehealthyandfit

(Source: inspiremethin)

(Source: realsimple.com)

There will be no posts this weekend as a result of christmas. And I just wanted to wish my beautiful followers a merry christmas/happy holidays :)

There will be no posts this weekend as a result of christmas. And I just wanted to wish my beautiful followers a merry christmas/happy holidays :)

(Source: tastefullyoffensive)

(Source: ed-hope)