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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)

Cucumber Tea Sandwiches
IngredientsBread (any of your choice)CucumbersLight or Fat free Cream CheeseSalt & PepperMint LeavesDirections1. Shave long strips of cucumber with a regular vegetable peeler. Pat with a paper towel if the cucumber seems too wet.2. Spread some light cream cheese on to the bread.3. Lay out cucumber in a pretty pattern, slightly overlapping. If you line up the cucumbers to one side of the bread, you’ll have long enough strips left over for a second sandwich.4. Cut off crusts and cut to desired shape. Use a cookie or biscuit cutter for non-square/triangular sandwiches. Sprinkle with salt and fresh pepper. Garnish with parsley, mint, or watercress.step-by-step picture guide herenutritional value depends on the bread of choice.*try adding thinly sliced tomatoes for variety!

Cucumber Tea Sandwiches

Ingredients
Bread (any of your choice)
Cucumbers
Light or Fat free Cream Cheese
Salt & Pepper
Mint Leaves

Directions
1. Shave long strips of cucumber with a regular vegetable peeler. Pat with a paper towel if the cucumber seems too wet.
2. Spread some light cream cheese on to the bread.
3. Lay out cucumber in a pretty pattern, slightly overlapping. If you line up the cucumbers to one side of the bread, you’ll have long enough strips left over for a second sandwich.
4. Cut off crusts and cut to desired shape. Use a cookie or biscuit cutter for non-square/triangular sandwiches. Sprinkle with salt and fresh pepper. Garnish with parsley, mint, or watercress.

step-by-step picture guide here

nutritional value depends on the bread of choice.

*try adding thinly sliced tomatoes for variety!

Strawberry Banana Spinach Smoothie
delicious and packed with vitamins, minerals, & antioxidantsapproximately 150 - 200 caloriesIngredients 6 medium Strawberries1 Banana1 cup Baby Spinach6 cubes or ½ a cup of iceDirections
Combine ingredients in a blender or food processor and enjoy! You can also freeze into ice cubes and add to milk, almond milk, or soy milk :) 
I usually find it hard to eat raw spinach, but in this recipe, I can barely taste it and it’s so quick and easy to make! 

Strawberry Banana Spinach Smoothie

delicious and packed with vitamins, minerals, & antioxidants
approximately 150 - 200 calories

Ingredients 
6 medium Strawberries
1 Banana
1 cup Baby Spinach
6 cubes or ½ a cup of ice

Directions

  • Combine ingredients in a blender or food processor and enjoy! 
    You can also freeze into ice cubes and add to milk, almond milk, or soy milk :) 
I usually find it hard to eat raw spinach, but in this recipe, I can barely taste it and it’s so quick and easy to make! 

(via dank-ass-granola)

Cauliflower Pizza Bites 
Prep time: 10 Minutes - Cook time: 25-30 Minutes. Yield: 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:
Pre-heat your oven to 450 F.
Using a healthy cooking oil spray your mini muffin tin.
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.
Place all other ingredients the food processor and blend until smooth.
In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
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).
Place in your oven and bake for 25-30 minutes.
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).
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).
Use organic, natural pizza or pasta sauce for dipping (or make your own sauce-Simple Marinara Sauce link).
Enjoy!
original recipe (plus lots more) here 

Cauliflower Pizza Bites 

Prep time: 10 Minutes - Cook time: 25-30 Minutes. Yield: 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!

original recipe (plus lots more) here 

Low Fat Granola Bars with Mango, Hazelnut & GingerIngredients
2 1/3 cups old-fashioned oats
1/2 cup chopped hazelnuts
2 large, ripe bananas
1/2 cup unsweetened applesauce
1/2 cup chopped dried mango
1 tbsp ground flax seed (or flax meal)
3/4 tsp ground ginger
1/4 tsp salt
Instructions
Preheat oven to 350 degrees.
Line a 8- by 8-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
Spread out the oats and chopped hazelnuts on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, 6 to 8 minutes. Watch carefully so they don’t burn.
In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
Transfer the oats and hazelnuts to a large bowl and stir in dried mango, ground flax seed (flax meal), ground ginger and salt.
Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator.*Drizzle lightly with honey if preferred. Original recipe on cookincanuck :) 

Low Fat Granola Bars with Mango, Hazelnut & Ginger

Ingredients

  • 2 1/3 cups old-fashioned oats
  • 1/2 cup chopped hazelnuts
  • 2 large, ripe bananas
  • 1/2 cup unsweetened applesauce
  • 1/2 cup chopped dried mango
  • 1 tbsp ground flax seed (or flax meal)
  • 3/4 tsp ground ginger
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 8- by 8-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
  3. Spread out the oats and chopped hazelnuts on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, 6 to 8 minutes. Watch carefully so they don’t burn.
  4. In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
  5. Transfer the oats and hazelnuts to a large bowl and stir in dried mango, ground flax seed (flax meal), ground ginger and salt.
  6. Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
  7. Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
  8. Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
  9. Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator.
    *Drizzle lightly with honey if preferred.

    Original recipe on cookincanuck :) 
Baked Egg Breakfast Casserole with Mushrooms, Spinach & SalsaIngredients
2 tsp olive oil, divided
12 oz. crimini (baby bella) mushrooms, sliced
4 cups (packed) fresh spinach, roughly chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup salsa
5 eggs
5 egg whites
1/3 cup water
2 green onions, thinly sliced
Instructions
Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
Let the casserole sit for about 5 minutes, then cut into pieces and serve.original recipe on cookincanuck :)

Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa

Ingredients

  • 2 tsp olive oil, divided
  • 12 oz. crimini (baby bella) mushrooms, sliced
  • 4 cups (packed) fresh spinach, roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup salsa
  • 5 eggs
  • 5 egg whites
  • 1/3 cup water
  • 2 green onions, thinly sliced

Instructions

  1. Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
  2. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
  3. Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
  4. Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
  5. In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
  6. Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
  7. Let the casserole sit for about 5 minutes, then cut into pieces and serve.

    original recipe on cookincanuck :)

(Source: losing-every-extra-pound)