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A BLOG DEDICATED TO MOTIVATING MYSELF TO BECOME WHO I WANT TO BE, AND PROVIDE RESOURCES, MOTIVATION AND SUPPORT TO OTHERS.

runningwithredcurls:

 Spinach and Feta Pie with Chickpea Flour Crust
This pie makes a fabulous breakfast, lunch or dinner, and it’s just as good cold at it is hot. Which is really, really good!
1 cup chickpea flour (also called garbanzo bean flour or besan)
1 tablespoon olive oil
1 teaspoon salt, divided
1 cup water
16 oz frozen cut leaf spinach, thawed, moisture squeezed out
2 eggs
¾ cup crumbled feta (3 ounces)
½ cup nonfat cottage cheese
Black pepper
Lightly oil a cast iron skillet and place in oven. Preheat to 500°F and heat for at least 10 minutes.
In a large mixing bowl, whisk together chickpea flour, olive oil, ¾ teaspoon salt, and 1 cup water until there are no lumps.
With an oven mitt, remove hot skillet from oven and pour in batter. Return to oven for 10 minutes.
In a separate bowl, combine spinach with eggs, remaining ¼ tsp salt, feta, and cottage cheese. Blend well.
Remove skillet from oven, and reduce oven temperature to 400°F. Spread spinach filling evenly over crust, sprinkle with black pepper, and bake 20 minutes longer. Cool 10 minutes before slicing.
Makes 6 servings
Per serving: 186 calories, 8 g total fat, 3 g saturated fat, 83 mg cholesterol, 13 g total carbohydrate, 5 g dietary fiber, 15 g protein

runningwithredcurls:

Spinach and Feta Pie with Chickpea Flour Crust

This pie makes a fabulous breakfast, lunch or dinner, and it’s just as good cold at it is hot. Which is really, really good!

  • 1 cup chickpea flour (also called garbanzo bean flour or besan)
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 cup water
  • 16 oz frozen cut leaf spinach, thawed, moisture squeezed out
  • 2 eggs
  • ¾ cup crumbled feta (3 ounces)
  • ½ cup nonfat cottage cheese
  • Black pepper
  1. Lightly oil a cast iron skillet and place in oven. Preheat to 500°F and heat for at least 10 minutes.
  2. In a large mixing bowl, whisk together chickpea flour, olive oil, ¾ teaspoon salt, and 1 cup water until there are no lumps.
  3. With an oven mitt, remove hot skillet from oven and pour in batter. Return to oven for 10 minutes.
  4. In a separate bowl, combine spinach with eggs, remaining ¼ tsp salt, feta, and cottage cheese. Blend well.
  5. Remove skillet from oven, and reduce oven temperature to 400°F. Spread spinach filling evenly over crust, sprinkle with black pepper, and bake 20 minutes longer. Cool 10 minutes before slicing.

Makes 6 servings

Per serving: 186 calories, 8 g total fat, 3 g saturated fat, 83 mg cholesterol, 13 g total carbohydrate, 5 g dietary fiber, 15 g protein

beautifulpicturesofhealthyfood:

Triple layered breakfast apple sandwich -This makes for a very fast and easy breakfast or post workout snack. Best thing about it is that it can be made with just about anything you have in the pantry: a nut butter, sweetener of choice, some dry fruits, seeds and few nuts….RECIPE

redefiningfood:

Pink and green for breakfast: Strawberry and avocado whole grain toast with homemade pesto and microgreens
The avocado toast is a perennial favourite for any health foodie, and after yesterday’s beauty of a breakfast I was thinking I would go back to basics. But events conspired against me: my mother washed some extra strawberries and left them in the fridge for me, and our neighbours brought over some of the freshest, most beautiful microgreens. So it was decided: avocado toast would instead transform into another unforgettable affair. 
I’ve seen strawberry and avocado toasts before, but they usually always feature goat cheese. In trying to do a non-fat vegan version, I used pesto instead - and it was perfect. 
Toast a thin slice of whole grain toast and spread it with pesto
Slice avocado and put them on top, sprinkling some chilli flakes 
Toss the microgreens with even more pesto, and then place them on top of the avocado
Insert the strawberries in between the micogreens, and enjoy! 

redefiningfood:

Pink and green for breakfast: Strawberry and avocado whole grain toast with homemade pesto and microgreens

The avocado toast is a perennial favourite for any health foodie, and after yesterday’s beauty of a breakfast I was thinking I would go back to basics. But events conspired against me: my mother washed some extra strawberries and left them in the fridge for me, and our neighbours brought over some of the freshest, most beautiful microgreens. So it was decided: avocado toast would instead transform into another unforgettable affair. 

I’ve seen strawberry and avocado toasts before, but they usually always feature goat cheese. In trying to do a non-fat vegan version, I used pesto instead - and it was perfect. 

  1. Toast a thin slice of whole grain toast and spread it with pesto
  2. Slice avocado and put them on top, sprinkling some chilli flakes 
  3. Toss the microgreens with even more pesto, and then place them on top of the avocado
  4. Insert the strawberries in between the micogreens, and enjoy! 

(via beautifulpicturesofhealthyfood)

fitnhealthytea:

For Pizza lovers like us who want a healthier but still delicious alternative to dough.
 1 medium/large Cauliflower head Parmesan and mozzarella cheese (¼ cup each) Dried basil Salt Oregano Garlic Powder Red pepper flakes 1 egg 1. Wash and dry the cauliflower, then cut off the stem and cut the cauliflower into small chunks. 2. Pulse in the food processor for about 30-40 seconds until it has a snow-like consistency. 3. Place the cauliflower into a microwave safe bowl, cover and cook for 4 minutes. 4. Preheat your oven to 450 F. 5. After the 4 minutes, uncover the cauliflower and let it cool. 6. Once the cauliflower has cooled, place into a kitchen towel and drain excess water. We suggest you do this over the sink! It will release a lot of water. The longer you do this, the better. 7. Add the salt, dried basil, oregano, cheese, egg, garlic powder and red pepper flakes to the bowl and mix it all together creating a ball of dough. 8. Spray a sheet of parchment paper with canola/olive oil and press the dough onto it. You can make it as thick or thin as you like. We recommend about ½ inch thickness all over. 9. Place the parchment sheet onto a pizza pan and place in the oven. Let it cook between 8 and 10 minutes. 10. After the crust has cooked, you can take it out, add any topping you desire and then place back in the oven for 5-7 minutes. We went with olive oil, tomato, mushroom, ham and cheese!

fitnhealthytea:

For Pizza lovers like us who want a healthier but still delicious alternative to dough.


1 medium/large Cauliflower head
Parmesan and mozzarella cheese (¼ cup each)
Dried basil
Salt
Oregano
Garlic Powder
Red pepper flakes
1 egg

1. Wash and dry the cauliflower, then cut off the stem and cut the cauliflower into small chunks.
2. Pulse in the food processor for about 30-40 seconds until it has a snow-like consistency.
3. Place the cauliflower into a microwave safe bowl, cover and cook for 4 minutes.
4. Preheat your oven to 450 F.
5. After the 4 minutes, uncover the cauliflower and let it cool.
6. Once the cauliflower has cooled, place into a kitchen towel and drain excess water. We suggest you do this over the sink! It will release a lot of water. The longer you do this, the better.
7. Add the salt, dried basil, oregano, cheese, egg, garlic powder and red pepper flakes to the bowl and mix it all together creating a ball of dough.
8. Spray a sheet of parchment paper with canola/olive oil and press the dough onto it. You can make it as thick or thin as you like. We recommend about ½ inch thickness all over.
9. Place the parchment sheet onto a pizza pan and place in the oven. Let it cook between 8 and 10 minutes.
10. After the crust has cooked, you can take it out, add any topping you desire and then place back in the oven for 5-7 minutes. We went with olive oil, tomato, mushroom, ham and cheese!

(via aquabreeze)

wakeuphealthy:

Peanut Butter Cocoa Green Smoothie
Ingredients:
1 cup almond milk (or milk of choice)
1 ripe, frozen banana
2 tablespoons peanut butter
2 tablespoons cocoa powder
1/2 cup ice
2 cups spinach
Optional Ingredients:
¼ teaspoon xantham gum (Helps thicken the smoothie.  A little goes a long way so be careful when adding!)
2-4 teaspoons stevia (I don’t use any extra sweetener in my smoothie, but some people prefer theirs to be a bit more sweet!)
1 scoop vanilla protein powder (In case you want your smoothie to have extra staying power.)
2 tablespoons chocolate chips (For fun!)
Directions
Place all ingredients into a blender except the spinach.  Once smooth, add in spinach and finish blending until combined.  Serve immediately for best results.
http://www.happywifehealthylife.com/2014/04/15/peanut-butter-cocoa-green-smoothie/

wakeuphealthy:

Peanut Butter Cocoa Green Smoothie

Ingredients:

1 cup almond milk (or milk of choice)

1 ripe, frozen banana

2 tablespoons peanut butter

2 tablespoons cocoa powder

1/2 cup ice

2 cups spinach

Optional Ingredients:

¼ teaspoon xantham gum (Helps thicken the smoothie.  A little goes a long way so be careful when adding!)

2-4 teaspoons stevia (I don’t use any extra sweetener in my smoothie, but some people prefer theirs to be a bit more sweet!)

1 scoop vanilla protein powder (In case you want your smoothie to have extra staying power.)

2 tablespoons chocolate chips (For fun!)

Directions

Place all ingredients into a blender except the spinach.  Once smooth, add in spinach and finish blending until combined.  Serve immediately for best results.

http://www.happywifehealthylife.com/2014/04/15/peanut-butter-cocoa-green-smoothie/

food52:

Just because it’s tiny, fancy, and French doesn’t mean you can’t make it right in your kitchen.

Read more: How to Make Apple Pâte de Fruits at Home on Food52.

these would be great as a little sweet something to nibble on. and the sugar could be substituted with agave nectar, honey, truvia, etc.

looks scrumptious! 

(via chaiteagreentea)