riiaeatsright:

Riia’s Strawberry Almond Salad

Ingredients:

Leafy Greens (spinach, kale, romaine, etc)

Strawberries (sliced)

Almonds (sliced)

Hemp Hearts (optional)

Dressing (I used Sesame)

How To:

It’s super easy! Throw the leafy greens in a bowl and top with strawberries, almonds, hemp hearts, and a little dressing of your choice! Enjoy! :)

myjournalofhealth:

Curried Coconut Carrot Soup
Servings 3-4

Ingredients:
1 tbsp olive oil
1 clove garlic - smashed
1 pound of carrots - peeled and sliced into 1/4-inch thick rounds
2 tsp curry powder
1/2 inch piece of fresh ginger - peeled and smashed (or 1/2 tsp ground ginger)
1/2 yellow onion, coarsely chopped
1 bay leaf
2 1/2 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk
Salt to taste
Freshly cracked black pepper
Toasted unsweetened coconut flakes, for garnish (optional)

Method:
1. Add olive oil to saucepan and heat on medium fire. Add garlic, and sauté until fragrant.
2. Now add the carrots, onion, ginger, curry powder, cayenne pepper, bay leaf, and vegetable broth (or chicken broth), and bring mixture to a boil. Reduce the heat, and simmer until carrots are softened.
3. Allow the soup to cool for five minutes, and then remove the bay leaf. It’s too much soup to blend all at once, so pour half of the soup into a blender and blend until smooth. Then transfer the blended soup to a pot. Repeat with the other half.
4. Heat the blended soup over medium fire. When warmed, stir in coconut milk. Taste and add salt if necessary. Remove from heat when you reach desired temperature of soup.
5. Garnish with flakes of toasted coconut. Best served warm, but a cold version is fine too.

Notes:
1. If you want to make the soup the night before, stop after Step 3, and store the blended soup in an airtight container overnight in the refrigerator. The following day, you can heat it up and add in the coconut milk shortly before serving.
2. For a meaty variation, add in some shredded chicken.
3. If you don’t have toasted coconut flakes, add chopped walnuts instead.

letsfindfitness:

riiaeatsright:

Updated my photos! :)

Riia’s Raw Vegan Mint Chocolate Fudge Cookies

These cookies were inspired by Girl Scout Thin Mints! They have a fudge like consistency but I find that it makes the flavor richer! Hope you enjoy!

Ingredients:
1/4 cup Cashews
1/4 cup Walnuts
1/4 cup Oats
1/4 cup Chocolate chips (any type…semi sweet, carob, cacao, etc)
1/8 cup Cacao powder
2 tbsp Agave nectar
1 tsp Peppermint Extract

How To:
In a food processor, blend together cashews, walnuts, oats, and chocolate chips until they form a floury texture. Add in cacao powder, agave nectar, and peppermint extract. Process again until dough forms. Shape batter into cookie or truffle shape. Refridgerate. Enjoy! :)

deliciousness

(via str0ngforlife)

muffintop-less:

My Reeses Peanut Butter Cup Shake

• 1 Scoop chocolate protein powder (I used Gaspari’s Myofusion)
• 1 Cup unsweetened chocolate almond milk
• 1 Tablespoon natural peanut butter (or PB2)
• 1 Tablespoon unsweetened baking cocoa
• 2 Packets of Stevia
• 3-5 ice cubes

Blend and enjoy! 

ooo yum. i don’t have normal protein powder.. could i use shakeology ya think?

(via stayhealthy-stayfit)

healthinthemoment:

Peanut Butter Banana Oatmeal Squares. Recipe here.

don’t remember if i reblogged already..oh well it sounds good so im doing it again!

(via stayhealthy-stayfit)

Smoothie Time!

..I don’t know what I was thinking when I made this. I seriously just threw in the first things I saw.

1 cup frozen mango chunks

1 raspberry chobani yogurt

Splash of vanilla almond coconut milk (definitely not needed..weird)

1/3 cup unsweetened cranberry juice

splash of cod liver oil

Half scoop whey protein powder

Blend all except the powder, mix that in after or else it will get foamy. Enjoy if it’s not too gross, hahaha

Seriously.. It was SO sweet and the almond milk added a weird flavor..so I added the cranberry juice to make it less sweet, which worked. The cod liver oil and protein powder were last minute add ins.

I already had greek yogurt and then added protein powder on top of that.

Whatevs.

This smoothie is questionable.

healthyth-n:

bakeddd:

strawberry coconut breakfast cookies (gluten-free, vegan, diet-friendly)

• click here for recipe

I want to make these soon

sounds gooood!!

riiaeatsright:

Ginger-Orange Glazed Carrots

This is how mine came out! This recipe was from this weeks Five to Try! It came out absolutely delicious :)

Click here for the recipe! It’s definitely worth a try and it takes very few ingredients!

goaltogetfit:

justwanttobehealthyandfit:

How to make a green smoothie:

1-2 bananas
1/2 cup frozen peaches
1/2 cup frozen mango
a couple handfuls of spinach
water
ice (if desired)

Add enough water to blend and enjoy, that’s it!

Boyfriend, will you make this for me?

(Source: )

fitliv:

Banana Cinnamon Pancakes (55 calories each!)

Ingredients:

• 1/2 mashed banana
• 1 tsp ground flaxseed
• 1 tsp whet germ
• 1/3 cup oats
• 1/3 cup whole wheat flour
• 1/4 cup egg whites
• 1/4 cup water
• 1/2 tsp agave syrup
• 1/2 tsp cinnamon
• Pinch of baking soda & baking powder

Mix all ingredients and cook on a hot gridle with some olive oil.

Makes 7 small-ish pancakes, serves 1 or 2.

Each pancake: 55 cal, .6 g fat, 1.6 g fiber, 1.5 g sugar, 3 g protein!

Would be really good with added cocoa powder, chocolate chips/ carob chips, ect.

Feel free to experiment! I ate them with B’nPB, sliced banana, and extra cinnamon :)

(via itstimetogetfitandhealthy)

everythingweightloss:

healthy—lovely:

Blueberry Almond Griddle Cakes 
(scaled to 1 serving!)

• 1/4 cup white whole wheat flour
• 1-2 packets sweetener (or 1 1/2 tsp sugar)
• 1/4 tsp baking powder
• pinch baking soda
• 1/4 cup milk
• 3/4 tsp applesauce (or 3/4 tsp canola oil)
• 1 egg white
• 1/2 cup blueberries
• 1 tbsp maple syrup
• 1 tsp sliced maple syrup

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a medium bowl, and then stir into the flour mixture just until blended. Gently stir in 1/4 cup of the blueberries.
Let the batter stand at room temperature for 10 minutes. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Pour the batter into the skillet by scant 1/4 cupfuls. Cook just until bubbles begin to appear at the edges of the pancakes, 2 to 3 minutes. Flip and cook until the pancakes are puffed and browned, about 2 minutes.
Arrange the pancakes on a plate. Top with 1 tablespoon of the syrup and 1 teaspoon of the almonds. Serve with the remaining 1/4 cup blueberries.

Total: 261 calories

(Source: )

fitliv:

CAROB CHIP BANANA BREAD (vegan + gluten-free!)

Adapted from Simple Treats, by Ellen Abraham

Ingredients:

• 2 mushed bananas (~1 cup)
• Scant 1/4 cup veggie oil (I used olive oil)
• 1/4 cup maple syrup
• 3/4 cup soy milk (or skim milk if not vegan)
• 1 tsp apple cider vinegar
• 2 tsp vanilla
• 3/4 cup carob chips
• 1/2 cup chopped walnuts
• 1 cup barley flour
• 3/4 cup quick oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt

Method:

1. Pre-heat oven to 350 degrees and grease a 9x4 in loaf pan with oil
2. Mash the bananas in a small bowl, then add the next 6 ingredients (up to and including the carob chips)
3. In a larger bowl, combine the rest of the ingredients (dry) and make sure they’re evenly distributed
4. Whisk the wet ingredients into the dry ingredients then pour into loaf pan (do not over-mix)
5. Bake at 350 for 30 min, then turn it around so it cooks evenly for another 25-30 mins
6. Let cool and enjoy!

This yeilds about 14 pieces at 166 calories each.

GUYS THIS IS SO GOOD. It would also make great muffins!

girlgrowingsmall:

Easy-Peasy Chocolate Mousse!

My grandmother (the one from the photos) taught me this very tasty, and surprisingly healthy, chocolate mousse recipe back when I was a little kid. It’s super simple and quick to make when a typical prepackaged dessert won’t cut it. It also makes a great filling for pies! I definitely recommend adding some raspberries to this after making it, but I was out of raspberries today. If you want your mousse lighter and fluffier, add a bit more Cool Whip. And you can always make a big batch and save some for later!

livelonglivestrong:

:)

(via soon2befit)

(via fitfashion)