bakeddd:

chocolate strawberry protein pancakes

• click here for recipe

eattonguyen:

Who needs ice cream when you can have frozen bananas? My family enjoyed these delicious treats for desserts!

• 2 bananas
• Fage Total 0% Greek Yogurt
• crushed almonds
• cinnamon

1. Line a tray with parchment paper.
2. Mix the Greek yogurt and cinnamon together.
3. Peel the bananas.
4. Cut off an end off from each banana, then insert the popsicle sticks.
5. Coat the bananas in Greek yogurt and almonds.
6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

bakeddd:

whole wheat banana bread brown sugar pancakes

• click here for recipe

bakeddd:

healthy whole wheat buttermilk pancakes with blueberry maple topping

• click here for recipe

HEALTHY PIZZA! 

so, I make this a lot and you can put various toppings on it, but the recipe is simple! all you need is: 

• 1 Whole Wheat Premade Boboli Pizza Crust (you can find them at Walmart)
• 1 can of plain tomato sauce
• Low/Reduced fat Mozerella Cheese (you can put as much or as little as you’d like on there)
• Whatever toppings you want (Turkey Pepporoni and Green Chile is pictured, you can use onions, spinach, olives, bell peppers, mushrooms, etc.)
• Oregano, Cilantro and garlic powder (just sprinkle it on). 

I shouldn’t have to tell you how to make a pizza, it is pretty straight forward xD Sauce, cheese, toppings. Follow the instructions on the pizza crust package (I believe it is 450 degrees for 10 minutes) and there ya go! It is a relatively small pizza too, so you can have 2-3 slices :) 

GUILT-FREE SUGAR COOKIES!

Ingredients:

COOKIES:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup granulated white sugar
1/4 cup butter, at room temperature
1 large egg white
3/4 teaspoon vanilla extract
1/4 cup reduced-fat sour cream

ICING:
1/2 cup powdered sugar
1 Tablespoon water
1/2 teaspoon vanilla extract
food coloring, optional
colored sugar, optional

Directions:

1. Whisk together flour, baking powder, salt and nutmeg in a medium bowl. In a larger bowl, use electric mixer to blend together sugar and butter until light and fluffy. Beat in egg white and vanilla, scraping the sides of the bowl as needed. Add flour mixture and the sour cream alternately, beginning and ending with the flour mixture and beating just until blended. Shape dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour.

2. Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper (or spray with nonstick spray).

3. On a lightly floured surface, roll the dough to a thickness of 1/4-inch. Using a 2-inch cookie cutter (I used a heart, but you can use any shape), cut out the cookies re-rolling the scraps to make a total of 28 cookies. Place cookies 1-inch apart on baking sheets.

4. Bake until cookies are very lightly browned at the edges, 12 to 14 minutes. Transfer cookies to a rack and cool completely.

5. Prepare icing: In a small bowl, whisk together powdered sugar, water and vanilla. Add coloring, if using. Use a spoon to drizzle icing over the cookies. Add decorative sugar, if desired.

Nutritional Information per serving:
Serving size: 2 cookies
Calories per serving: 122
Fat per serving: 4g
Saturated Fat per serving: 2.2g
Fiber per serving: .4g
Protein per serving: 2g
Cholesterol per serving: 10.4mg
Carbohydrates per serving: 20g

APPLE CINNAMON STEEL CUT OATS!

INGREDIENTS: 

1 tablespoon butter
1 cup steel cut oatmeal
4 cups hot water
1 ¼ teaspoon cinnamon
1 pinch nutmeg
¼ teaspoon cardamom
¼ teaspoon kosher salt
1 cup chopped apple (I used honey crisp)
¼ cup pure maple syrup

¼ cup chopped walnuts for garnish; if desired
¼ cup chopped apples for garnish; if desired

DIRECTIONS: 

1. Heat butter in a medium sauce pan over medium heat until melted. Add in the steel cut oats and toast until fragrant, about 2 minutes.
2. Stir in cinnamon, nutmeg, cardamom and salt.
3. Add hot water, stir and bring to a boil. Cover and turn heat down to low; allow the oats to cook for 20 minutes.
4. Remove lid and stir in chopped apples and maple syrup. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture.
5. Serve in a bowl or hollowed out apple and garnish with walnuts, fresh chopped apples and a drizzle of maple syrup.

AGAVE AND HONEY OATMEAL M&M COOKIES!

INGREDIENTS: 

2 Tablespoons lightly beaten egg
3 Tablespoons agave nectar
1 Tablespoon honey
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1/2 cup whole wheat pastry flour
1 Tablespoon ground flaxseed (or wheat germ)
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon (heaping) ground cinnamon
3/4 cup old fashioned oats
M&M’s (or raisins)

DIRECTIONS: 

1. Preheat oven to 375°F.

2. Mix egg, agave, honey, oil and vanilla together in a bowl. Whisk together very well.

3. Combine flour, flax seed, baking powder, baking soda, salt and cinnamon in a bowl. Whisk very well, then stir into agave mixture until blended. Stir in oats and desired amount of M&M’s (or raisins). Let batter sit for about 5 minutes.

4. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet. You should be able to fit 8 cookies on one sheet.

5. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

NUTRITION: Serving size: 1 cookie

Calories per serving: 132
Fat per serving: 5g
Saturated Fat per serving: .5g
Fiber per serving: 2.14g
Protein per serving: 3.05g
Cholesterol per serving: 16.06mg
Carbohydrates per serving: 20g

HEALTHY CHOCOLATE CAKE! 

CAKE:

1 1/2 cups nonfat dry milk powder
2/3 cup granulated sugar OR to make it sugar free, 1/2 cup + 2 Tablespoons Splenda
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 (23 ounce) jar of unsweetened applesauce (or just measure 23 ounces)
5 large egg whites, lightly beaten
3 teaspoons vanilla extract

FROSTING:

1 cup powdered sugar, sift after measuring
1/2 cup unsweetened cocoa powder
3 teaspoons vanilla extract
3 Tablespoons skim milk

DIRECTIONS

1. Preheat oven to 325 degrees F. Coat 13x9x2-inch pan with nonstick cooking spray.

2. Prepare cake: In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg whites and vanilla.

3. Stir wet ingredients into dry ingredients and mix just until combined. Don’t over-mix or you may toughen the texture of the cake.

4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean- it should take anwhere from 25 to 35 minutes. Check at 25 and add minutes onto baking time if necessary.

5. Cool cake to room temperature on a wire rack.

6. Prepare frosting: With an electric mixer at low speed, beat cream cheese, sifted powdered sugar, cocoa and vanilla in a medium bowl until smooth. Slowly add nonfat milk and beat until it’s a good spreading consistency- about 1 minute.

7. Swirl frosting over top of cake. Cut into 15 squares, and serve.

Nutritional Information per serving:
Serving size: 1/15 of the cake
Calories per serving: 195
Fat per serving: 4.7g
Saturated Fat per serving: 2.3g
Sugar per serving: 21.3g
Fiber per serving: 3.5g
Protein per serving: 6g
Cholesterol per serving: 8.5mg
Carbohydrates per serving: 35g

OATMEAL PANCAKES!

I made these for breakfast today and they were awesome! I got this recipe online and modified it to make it healthier :3 

Ingredients: 

• 3/4 cup quick-cooking oats 
• 1/2 cup all purpose flour (or wheat flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon sugar
• 1 egg
• 1 cup soy milk
• 3 tablespoons Smart Balance Light butter

Directions: 

In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Top with berries, apples and cinnamon, no-sugar syrup or whatever you’d like and enjoy! :D

imgonnamakeachange:

I just made this today and it is deliciousssss omg. This is a slightly healthier version of regular pumpkin cheesecake - I modified the regular recipe for my nutrition class. 

CRUST:
56 reduced-fat vanilla wafers (about 8 ounces)
1 Tablespoon butter, melted

FILLING:
5 (8-ounce packages) fat-free cream cheese, softened
1/2 cup granulated white sugar
1/2 cup packed brown sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon salt
dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can unsweetened pumpkin puree

————-

Directions:

1. Preheat oven to 400° F.

2. Prepare crust: Place cookies in a food processor; pulse until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes; cool on wire rack.

3. Reduce oven temperature to 325° F.

4. Prepare filling: Beat cream cheeses with mixer at high speed until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

5. Pour filling into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely jiggles when pan is touched).

6. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature; cover and chill at least 8 hours.

————

Nutritional Information per serving:
Serving size: 1/16th of the cheesecake
Calories per serving: 282
Fat per serving: 10.77g
Saturated Fat per serving: 5.2g
Sugar per serving: 19.47g
Fiber per serving: .54g
Protein per serving: 11.93g
Cholesterol per serving: 84.77mg
Carbohydrates per serving: 33.78g

here is that cheesecake recipe that I modified to be healthier! :3

I just made this today and it is deliciousssss omg. This is a slightly healthier version of regular pumpkin cheesecake - I modified the regular recipe for my nutrition class. 

CRUST:
56 reduced-fat vanilla wafers (about 8 ounces)
1 Tablespoon butter, melted

FILLING:
5 (8-ounce packages) fat-free cream cheese, softened
1/2 cup granulated white sugar
1/2 cup packed brown sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon salt
dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can unsweetened pumpkin puree

————-

Directions:

1. Preheat oven to 400° F.

2. Prepare crust: Place cookies in a food processor; pulse until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes; cool on wire rack.

3. Reduce oven temperature to 325° F.

4. Prepare filling: Beat cream cheeses with mixer at high speed until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

5. Pour filling into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely jiggles when pan is touched).

6. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature; cover and chill at least 8 hours.

————

Nutritional Information per serving:
Serving size: 1/16th of the cheesecake
Calories per serving: 282
Fat per serving: 10.77g
Saturated Fat per serving: 5.2g
Sugar per serving: 19.47g
Fiber per serving: .54g
Protein per serving: 11.93g
Cholesterol per serving: 84.77mg
Carbohydrates per serving: 33.78g

glamourzombie:

Pumpkin Cheesecaketini: Click-through link for recipe!