Fuck Yeah Fitspiration

justwanttobehealthyandfit:

Cleanse/Detox juices, smoothies, soups, meals, salads, and desserts:

• Baked Fish in an Indian Coriander Spice Broth
• Banana, Almond and Chocolate Ice Cream
• Carrot Curry
• Carrot, Ginger and Lime Juice
• Carrot Miso Salad Dressing 
• Coconut Chutney
• Colorful Asian Slaw with Sweet Miso Dressing
• Cucumber, Lime and Mint Cooler
• Date with Fate Chia Chai Pudding
• Date with Fate Smoothie
• Everyday Detox Salad
• Fragrant Sri Lankan Rice
• Garlicky Kale with Toasted Coconut
• Ginger Carrot Soup
• Healthy Mint Chocolate Ice Cream
• Homemade Chocolate Chip Lärabar with Coconut
• Homemade Coconut Pecan Pie Lärabar
• Jamaican Rice and Peas
• Jicama Salad with Cilantro and Lime
• Marinated Zucchini Salad
• Mejadra- Lentils and Rice
• Natalia’s Green Lemonade
• Nepali Potatoes and Asparagus
• Nepali Sesame Cabbage
• Peach Ginger Smoothie
• Raw Zucchini Noodles with Sun-Dried Tomato Pesto
• Red Date and Walnut Sticky Rice
• Roasted Ratatouille
• Spinach and Goat Cheese Rolled Omelet
• Thai Vegetable Soup
• Tomato and Watermelon Salad
• Tropical Green Smoothie
• Watermelon, Ginger and Lime Juice

(via nutrientnatalie)

cooking-confessions:

Simple Salmon Chirashi

Ingredients:

• 1 cup medium-grain white rice
• 1 pound wild salmon fillets, such as sockeye, skinned and cut into 4 pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 cup halved and sliced English cucumber
• 1 cup cubed avocado
• 1 sheet nori, torn into pieces
• 2 green onions, sliced diagonally
• 2 tablespoons toasted sesame seeds
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons wasabi powder
• 1/2 teaspoon toasted sesame oil

Preparation:

1. Cook rice as package directs. 
2. Preheat broiler. Sprinkle salmon on both sides with salt and pepper. Broil fish until done the way you like it, about 6 minutes for medium.
3. Divide rice among 4 serving bowls. Lay a piece of salmon on each. 
4. Top each serving with cucumber, avocado, nori, onions, and sesame seeds.
5. Mix soy, wasabi, and oil in a small bowl and serve with the salmon and rice.

(Source: myrecipes.com, via everything-to-everyone-deactiva)

leanmeanworkoutmachine:

Spaghetti Squash and Tomato Casserole 

What You Need: 

1 spaghetti squash

2 large carrots, diced

1 large yellow onion, diced

1 large can (28oz) crushed tomatoes

1 teaspoon basil (dried or fresh)

½ teaspoon dried oregano

3 cloves garlic, chopped

¼ pound lowfat or part-skim mozzarella, grated

2 tablespoons extra-virgin olive oil

Optional: ½ cup grated Parmesan cheese

Pro-tip: To make grating the mozzarella easier, freeze the cheese for about 10-20 minutes— the frozen cheese will be much easier to grate!

What To Do: 

1. Cut squash lengthwise and place the halves skin-side down in a baking dish with 1 inch of water. Cover the dish with foil and bake at 350 for about 45 minutes, or until the squash can be easily pierced with a knife.

2. While the squash is cooking, heat olive oil in a large frying pan and sauté the onion and carrot until tender, about 10 minutes. Season with a bit of salt and pepper.

3. Add crushed tomatoes, basil, oregano, and garlic. Simmer uncovered for 15 minutes.

4. While the sauce is simmering, remove the squash from the oven and allow to cool enough so it’s easy to handle. Remove the seeds with a spoon.

5. Here’s the fun part: using a fork, scrape the inside flesh of the squash. It should come off in strands (that look like spaghetti pasta!).

6. Turn off the heat, add the squash to the sauce pan and mix well.

7. Now for the baking: Place half of the squash and tomato mixture in the bottom of a baking dish. Top with half of the mozzarella (and a sprinkle of Parmesan, if desired). Add the rest of the squash mixture and cheese to the top (layered like a Lasagna, basically).

8. Bake for 30 minutes, or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving to let the dish set (and to avoid some seriously scalding burns!).

(Source: , via get-healthy-feel-awesome)

thehealthycook:

The 40 Calorie Flour Tortilla

I made some home made guacamole to go with these. They’re pretty easy to make and delicious!

Market Comparison:

In terms of cost, I’m not sure as I’ve never bought tortillas from the store… But I imagine they do not cost 1 cent per tortilla. Nutritionally, 1 Flour Mission Tortilla is 150 calories… These are about a FOURTH of that. :)

Ingredients:

• 1/8 Teaspoon Salt
• .5 oz Water
• 1/4 Cup Flour
• 1/8 Teaspoon Baking Powder

Servings: Creates 2 Tortillas (1 Tortilla = 1 Serving)

Nutritional Facts:

• Calories Per Serving: 41.25 cal
• Fat (g) per Serving: 0.00 g
• Carbs (g) per Serving: 8.63 g
• Protein (g) per Serving: 1.13 g
• Sodium: 32.50 mg

Financial Facts:

Cost Per Serving is $0.01.

Directions:

1. Combine all ingredients into a bowl and mix. Dough should combine in to a single ball. If this doesn’t happen, add a little more water incrementally until it does.
2. Cover the dough with a wet towel or cloth for ~15 minutes.
3. Split dough into two balls. Roll into round shapes.
4. Flour the counter.
5. Take each ball and roll out into a very flat circle.
6. Take each circle and place onto an ungreased skillet.
7. Cook over medium heat until tortilla starts to show brown spots.
8. Enjoy!

NOTE: All content in this blog is original and includes images, nutritional information and recipe costs for each post.

(Source: ellesalmanack, via motivationforfitness)

rinnok:

Fajita Soup!

Packed with Nutrients! Click for Recipe!

palmheart:

Roasted Fall Vegetables with Lentils

(via fitforinfinity)

prettybalanced:

“Egg In A Hole” with Avocado

(via fitforinfinity)

yogi-health:

Low-Fat Clam Chowder: (4 servings)

Ingredients:

• 4 pounds cherrystone clams, scrubbed
• 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
• 1 slice lean center-cut bacon, chopped
• 1 medium onion, diced
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 bay leaves
• 1 cup fat-free half-and-half
• Kosher salt and freshly ground pepper
• 4 teaspoons unsalted butter, sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon paprika

Directions:

1. Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot.
2. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
3. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
4. Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
5. Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.

(via healthyisclassy)

imperfectionatbestt:

Want a snack? Want 100 calories worth of a snack? here you go!

Sweet Treats

• 1 Whole Foods Market Two-Bite Brownie
• 1 Healthy Choice Mocha Fudge Swirl Bar
• 1 pouch Keebler Sandies Right Bites Shortbread Cookies
• 1/2 cup Sharon’s Lemon Sorbet with 1/4 cup blueberries
• 1 Skinny Cow Fat Free Fudge Bar
• 1 Nestlé Butterfinger Stixx
• 12 chocolate or vanilla Miss Meringue Minis
• 5 Nabisco Nilla Wafers
• 3 Country Choice Certified Organic Ginger Snaps
• 1 Deep Chocolate Vitamuffin Vitatop
• 1 Blue Bunny FrozFruit Chunky Mango Cream Bar
• 1 pouch O’Coco’s Organic Chocolate Chrisps

Fruits & Veggies

• 2 cups raspberries
• 1 cup mango chunks
• 28 grapes
• 1 cup blueberries
• 1/2 medium cantaloupe
• 15 strawberries dipped in 1/4 cup Cool Whip Lite
• 1/2 small apple with 2 teaspoons peanut butter
• 45 steamed edamame (green soybeans)
• 2 tablespoons each of mashed avocado and chopped tomatoes stuffed in 1/2 mini pita
• 1/2 red bell pepper dipped in 3 tablespoons hummus
• Salad with 3 cups lettuce, 2 scallions, and 1 small tangerine drizzled with 2 tablespoons Newman’s Own Low Fat Sesame Ginger Dressing

Dairy Delights

• 1 Kraft Polly-O Superlong Twist-Ums string cheese stick
• 1/2 cup low-fat cottage cheese with 5 strawberries
• 1 Laughing Cow Light Creamy Garlic & Herb cheese wedge and 3 Triscuits
• 1 Yoplait Light Smoothie
• 6 ounces fat-free plain yogurt topped with 1/3 cup raspberries

Savory Bites

• 20 roasted peanuts
• 60 Pepperidge Farm Baby Goldfish Crackers
• 1 Jolly Time Healthy Pop 100 Calorie Mini Bag popcorn
• 12 Back to Nature Sesame Ginger Rice Thins
• 40 Rold Gold Classic Style Pretzel Sticks
• 12 Quaker Quakes Cheddar Cheese Rice Snacks
• 20 Glenny’s Low Fat Soy Crisps
• 10 Guiltless Gourmet Baked Yellow Corn Chips with 1/4 cup salsa

Hearty Helpings

• Campbell’s Soup at Hand Blended Vegetable Medley
• 1 Nature Valley Crunchy Granola Bar
• 1 hard-boiled egg with 1 slice Melba toast
• 4 slices Sara Lee Honey Ham with 2 teaspoons honey mustard, rolled in lettuce leaf
• 1 slice Pepperidge Farm Raisin Cinnamon Swirl Bread with 1 tsp. light butter
• 1/2 mini bagel with 1 ounce smoked salmon
• 1 Nutri-Grain Low Fat Whole Wheat Waffle with 1 tbsp. Smucker’s Squeeze

(via healthyandbeautifulforlife)