LovethePain’s Daily Recipe-German Chocolate Oats

Ingredients

1/2 cup rolled oats
1 cup water (more can be added if needed)
1/4 banana, sliced thinly
pinch of salt
1 tsp vanilla extract
1 scoop chocolate whey
1 tbsp flax seed, ground
1/4 tsp cinnamon
1 tsp stevia (if needed)
1/4 cup unsweetened coconut shavings
1/2 oz pecan pieces

Directions
In a medium size pan, heat the oats and water over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana and salt. Continue to stir until the banana breaks down and the mixture thickens. Add the vanilla, whey, flax seed, cinnamon, and stevia, and stir until incorporated.

Pour into a serving bowl and top with coconut and pecans.

CLEAN EATING CHOCOLATE BROWNIES

INGREDIENTS

• 1/2 cup Oatmeal
• 3 tbsp Coconut Oil (preferably Organic)
• 1/2 cup Stevia
• 1/3 cup Plain, Nonfat Greek Yogurt
• 1 tsp Vanilla Extract
• 1/4 cup Unsweetened Baking Cocoa
• 1/4 cup Chocolate protein powder (preferably casein)
• 1 Egg and 1 White
• 1/3 cup Dark Chocolate Chips or Nuts (optional)

DIRECTIONS

1. Mix dry ingredients together
2. Mix wet ingredients together
3. Combine everything together
4. Put in 8 X 9 pan
5. Heat Oven at 350 for about 20 minutes.
6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.

Pumpkin Nut Butter Bars
(based on Heal-Balance-Live’s recipe)

1 cup almond or peanut butter
1 cup pureed pumpkin
2 large eggs
1/2 cup sweetener
1 tsp. baking soda
1 tsp. cinnamon
1 cup dark or semi-sweet chocolate chips

Preheat the oven to 350˚F/180˚C. Mix together the nut butter and pumpkin, then add the rest of the ingredients, and pour into a greased 8x8 inch baking pan. Bake for 25-30 minutes or until the center is firm. Let the pan cool, then cover and refrigerate overnight.

I tried these before giving them away. As you can guess, they have a unique flavor but I like them. If you’ve ever had a pumpkin cookie the taste and texture is similar but with a noticeable nut flavor.

(Source: fitmindandbody)

Super Simple Wheat-Free Bread (Paleo-Friendly!)

By Oxygen Staff | Rhiannon Kay - Editorial Intern

My mom’s Paleo Apple Butter Muffins were a real hit both in the office and at home with oxygenmag.com blog readers. As I mentioned in my first blog post, my dad switched to a Paleo lifestyle – otherwise known as “The Caveman Diet” a couple of years ago and my mom has been creating delicious recipes to accommodate him, and his sweet tooth, ever since.

Since wheat is a no-no on the Paleo diet, a huge staple in my house is my mom’s wheat-free bread. It was really hard for both my dad and my sister to give up bread due to their Paleo ways, but my mom baked up this alternative that she even forms into bagels too! And the recipe is insanely simple – just five ingredients!

Then, she spiced up her plain bread with some cinnamon, raisins and several seeds. Even though I am not Paleo I gave her bread a try and it was great! You can even throw it in the toaster and melt some almond butter on top!

Easiest Wheat-Free Bread Ever!

Ingredients:

• 1 cup almond butter
• 3 eggs
• 1 Tablespoon vinegar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Instructions:

1. Blend almond butter and eggs until smooth.
2. Add in remaining ingredients.
3. Pour into a sprayed 8 1/2″ by 4 1/2″ loaf pan and smooth the top.
4. Bake at 350 degrees for 30-40 minutes.
5. Let cool before slicing.

FOR SEED BREAD: add heaping 1/2 cup of seed mix (sesame/pumpkin/flax/shelled sunflower). I like to put seed mix into chopper for a few quick rounds to dice up the seeds a bit).

FOR RAISIN BREAD: add 2 tbsp of cinnamon + 1/2 cup of raisins

(Source: thefameofhealthandfitness)

or other berries and they r suitable to add them immediately in a muffin recipe!

(Source: love2befit)

Guilt Free Pizza Bites (Cauliflower Bites)

Makes 24 Cauliflower Pizza Bites

Ingredients:

• 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
10. Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
11. Enjoy!

Tips – Here are my main tips to make your pizza bites crusty:

1. Make sure your cauliflower is dry after washing.
2. Bake until crust-like. If you peak at your crust at the recommended cooking time and they are not golden… cook longer.

(Source: bright-eyedandhealthy)

raw and vegan peppermint patties.

The Best New Superfoods

Kefir
It has more protein and less sugar than yogurt, but with the same creamy texture, tangy taste, and probiotics. These healthy bacteria are a known immune enhancer, and may protect against colon cancer, says Tamara Freuman, R.D.
Try it: Instead of yogurt in salad dressings or smoothies. Plain kefir is in the dairy aisle, but Lifeway also makes a dessert-ready frozen variety.

Chia
One tablespoon of these nutty-tasting edible seeds has as much fiber as a bowl of oatmeal, plus bone-building calcium and heart-healthy omega-3s. Chia is also a good source of iron, which many women don’t get enough of, notes Freuman.
Try it: On cereal, salads, and soups, or use it to thicken puddings and stir-fries. (The seeds absorb liquid and acquire a gel-like texture.) Available at natural grocery stores.

Sprouts
Three-day-old broccoli plants may contain up to 50 times more of the anticancer agent sulforaphane than mature stalks– but without the pungent taste, says Kate Geagan, R.D., author of Go Green Get Lean.
Try them: On sandwiches, wraps, pizza, baked potatoes, stews, stir-fries, tacos, and just about anything else you can think of. Pick some up at your grocery store or local farmers’ market.

Kelp
A possible anti-breast-cancer crusader, kelp is loaded with vitamin K, calcium, and other essential nutrients. And its natural alginate fiber may help block fat, says nutritionist Christine Avanti.
Try it: In powdered form, mixed into meatballs and soups; use sheets (kombu) as uber-low-cal wrappers. Some specialty stores carry Sea Tangle Kelp Noodles (kelpnoodles.com), which have just six calories per serving!

Jicama
This slightly sweet and crunchy root veggie stars inulin, a belly-flattening fiber that acts as a prebiotic to promote helpful bacteria in the gut. It’s also an excellent source of vitamin C, which may boost collagen and fight wrinkles.
Try it: Cooked or raw in slaws, stir-fries, tacos, and salads, or tossed in lime juice and sprinkled with chili powder. Find it at farmers’ markets or Mexican groceries.

Barley
This sweet, nutty supergrain is rich in niacin (for healthy hair and skin) and cancer-fighting lignans. Plus, “the soluble fiber keeps your cholesterol levels healthy, cutting your risk for heart disease,” says Geagan.
Try it: In place of pasta, rice, or oatmeal. Or swap Bob’s Red Mill Whole Grain Barley Flour (bobsredmill.com) for up to a third of the flour in baked goods. Both are available at regular grocery stores.

Black Garlic
Fermentation gives this garlic its sweet, clove-and-caramel flavor and concentrates its natural antioxidants to nearly double that of a raw bulb. These compounds help lower cholesterol and can help decrease cancer risk, says Janet Helm, R.D., of NutritionUnplugged.com. And the black stuff comes with no nasty breath!
Try it: In fondue, sauces, pizza, and, believe it or not, cookies, brownies, and cakes. Order some at blackgarlic.com.

Nutritional Yeast
A single serving of these cheese-like flakes has an incredible nine grams of satiating protein and provides more than your RDA of B vitamins to help boost energy, squash stress, and decrease your risk for chronic diseases.
Try it: As a dairy-free sub for Parmesan on popcorn, potatoes, pasta, or scrambled eggs. You can find this yeast in specialty markets or health-food stores. 

from: Women’s Health Magazine

(Source: losing-every-extra-pound)

Premade Smoothie Packs, freeze, throw in a blender with protein, yoghurt and/or milk… Done. Great idea.

You could also freeze yoghurt blocks already mixed with fruit in muffin pans, then just blend the blocks with milk and protein.

(Source: leanfithealthy)

Gingerblondie Pie

This looks soooo good, and its made with chickpeas, cottage cheese, egg whites and dates!!

Ingredients:

• 1 cup pitted dates
• 2 cups chickpeas
• 1/2 cup egg whites
• 1/2 fat free cottage cheese
• 1.5 tbsp cinnamon (or to taste…I like a lot of cinnamon)
• 1/2 tbsp nutmeg
• 1/2 tbsp ginger
• 1 tbsp baking powder

In the food processor:

1. preheat oven to 350
2. pulse dates for a minute or so in food processor
3. add chickpeas and blend (a minute or two)
4. add liquid ingredients through feed tube
5. add powder ingredients
6. pour into 9′ X 13′ baking pan (I lined mine with parchment paper)

Bake for 30 minutes 180degC.

Makes 8 slices

Per slice:

Calories - 230

Fat - 3.4gm

Protein - 14.3gms

Carbs - 36gms