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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.

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!

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 

Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt
Bulgur is a wheat high in fibre, low in calories and fat, and rich in vitamin and minerals.

Ingredients 

Bulgur Cakes
1 cup bulgur
2 cups low-sodium chicken broth
1 tablespoon chopped fresh dill
1 whole egg
1 egg yolk
2 tbsp light mayonnaise
1 tsp kosher salt, divided (regular salt can be used)
1 tsp freshly ground black pepper, divided
2 1/4 cups panko breadcrumbs
1/4 cup extra-virgin olive oil (can also use pan olive spray)

Salad
1 can (14 oz.) artichoke hearts, drained and cut into quarters
1/2 red bell pepper, seeded and thinly sliced
1 1/2 oz. myzithra cheese (can substitute feta cheese)
2 tbsp chopped fresh mint
1 tbsp olive oil

Yogurt Sauce
1/2 cup 0% plain Greek yogurt
1 tsp fresh lemon juice
1/4 tsp kosher salt (regular salt can be used)
2 tsp chopped fresh dill

Instructions

Bulgur Cakes
In a medium saucepan, combine bulgur and chicken broth. Bring to a boil, then lower heat, cover pan, and cook at a simmer until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, pour into a medium bowl, and let cool for 15 minutes.

To the bulgur, add whole egg and egg yolk. Stir in dill, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir well to combine.

In a wide, medium dish, combine breadcrumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Using a scant 1/4 cup of the bulgur mixture, form the mixture into a 1/2-inch thick cake. Dredge in the breadcrumbs and place on a baking sheet. Repeat with the remaining bulgur mixture. Cover and chill for 1 hour to allow the bulgur cakes to become firm, which will help them stay intact while cooking.

Heat 1/4 cup extra-virgin olive oil in a large nonstick frying pan set over medium heat. Place 4 of the bulgur cakes in the pan and cook until golden brown, 2 to 3 minutes per side. Remove the bulgur cakes from a pan and keep warm in the oven on a paper towel-lined plate. *Alternatively, you can use olive oil spray, or bake the bulgur cakes.

Salad
In a medium bowl, combine artichoke hearts, red bell pepper, myzithra cheese (or feta), mint and olive oil. Toss gently to combine.

Yogurt Sauce
In a small bowl, combine Greek yogurt, lemon juice, salt, and dill. Refrigerate until ready to use.

To plate, divide artichoke salad evenly amongst plates, and top with bulgur cakes and yogurt sauce. Serve.

Serves 4 (main dish) or 8 (appetizer).

printable recipe

original recipe found here

(via letskeeponkeepingon)

Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt
Bulgur is a wheat high in fibre, low in calories and fat, and rich in vitamin and minerals.

Ingredients 

Bulgur Cakes
1 cup bulgur
2 cups low-sodium chicken broth
1 tablespoon chopped fresh dill
1 whole egg
1 egg yolk
2 tbsp light mayonnaise
1 tsp kosher salt, divided (regular salt can be used)
1 tsp freshly ground black pepper, divided
2 1/4 cups panko breadcrumbs
1/4 cup extra-virgin olive oil (can also use pan olive spray)

Salad
1 can (14 oz.) artichoke hearts, drained and cut into quarters
1/2 red bell pepper, seeded and thinly sliced
1 1/2 oz. myzithra cheese (can substitute feta cheese)
2 tbsp chopped fresh mint
1 tbsp olive oil

Yogurt Sauce
1/2 cup 0% plain Greek yogurt
1 tsp fresh lemon juice
1/4 tsp kosher salt (regular salt can be used)
2 tsp chopped fresh dill

Instructions

Bulgur Cakes
In a medium saucepan, combine bulgur and chicken broth. Bring to a boil, then lower heat, cover pan, and cook at a simmer until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, pour into a medium bowl, and let cool for 15 minutes.

To the bulgur, add whole egg and egg yolk. Stir in dill, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir well to combine.

In a wide, medium dish, combine breadcrumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Using a scant 1/4 cup of the bulgur mixture, form the mixture into a 1/2-inch thick cake. Dredge in the breadcrumbs and place on a baking sheet. Repeat with the remaining bulgur mixture. Cover and chill for 1 hour to allow the bulgur cakes to become firm, which will help them stay intact while cooking.

Heat 1/4 cup extra-virgin olive oil in a large nonstick frying pan set over medium heat. Place 4 of the bulgur cakes in the pan and cook until golden brown, 2 to 3 minutes per side. Remove the bulgur cakes from a pan and keep warm in the oven on a paper towel-lined plate. *Alternatively, you can use olive oil spray, or bake the bulgur cakes.

Salad
In a medium bowl, combine artichoke hearts, red bell pepper, myzithra cheese (or feta), mint and olive oil. Toss gently to combine.

Yogurt Sauce
In a small bowl, combine Greek yogurt, lemon juice, salt, and dill. Refrigerate until ready to use.

To plate, divide artichoke salad evenly amongst plates, and top with bulgur cakes and yogurt sauce. Serve.

Serves 4 (main dish) or 8 (appetizer).

printable recipe

original recipe found here

(Source: losing-every-extra-pound)

Healthy Desserts
An archive of healthy desserts to enjoy in the summer!
Low Calorie Ice Cream SandwichStrawberry Frozen YogurtVegan FudgeSummer PopsOrganic Frozen Yogurt StrawberriesBreakfast Banana PopsCherry Limeade PopsiclesGrilled Apricots with Honey Greek YogurtOven dried StrawberriesStrawberry Banana Ice CreamNo fuss Banana CakeWatermelon SorbetLow Fat Berry Frozen YogurtStrawberry Banana Ice PopsMini Honey Kiwi TartletsMixed Berry Yogurt PopsPomegranate Dragon Fruit And Lychee SorbetHomemade PopsiclesBlueberry Yogurt SkewersHealthy Berry PopsiclesBanana Berry Soft Serve Ice Cream40 calorie Volume Vanilla Ice CreamNutella Frozen Banana BitesNutella Fudge PopsFrozen Yogurt BlackberriesGrilled Chocolate Banana MeltsBanana Split Cheesecake BitesWatermelon Tart TutorialBanana Almond Chocolate Ice CreamFrozen Fruit PopsBanana Ice CreamChocolate Dipped Peanut Butter Stuffed BananasChocolate Strawberries made with an Ice TrayFrozen Banana BitesPeanut Butter & Chocolate Ice CreamRaw Tropical Ice CreamPeanut Butter & Bananas50 calorie Berry Yogurt PopsiclesFrozen Bananas

Smoothies/BeveragesA list of smoothies/beverages to keep you cool, hydrated & healthy!Strawberry Melon SparklerMango LemonadeHomemade Vitamin WaterFrozen Raspberry TeaCherry Beets Apple Spinach Antioxidant SmoothieFruit CubesGreen Monster SmoothiePure Fruit Ice CubesSmoothies for Weight LossSmoothie Ice CubesPomegranate SpritzerTropical Green SmoothieCake Batter Protein ShakeMango Banana SmoothieRaspberry Mint LimeadePineapple Spinach Ginger Detox SmoothieStrawberry Banana Spinach SmoothieGlowing Green SmoothieMango Strawberry SmoothieBanana Green Smoothie
Not all of these are vegan, anything is adaptable. Replace honey with agave nectar or maple syrup, milk with almond/soy/coconut milk, ice cream with soy/almond/coconut ice cream, yogurt with soy/almond/coconut yogurt, etc.

Healthy Desserts

An archive of healthy desserts to enjoy in the summer!

Low Calorie Ice Cream Sandwich
Strawberry Frozen Yogurt
Vegan Fudge
Summer Pops
Organic Frozen Yogurt Strawberries
Breakfast Banana Pops
Cherry Limeade Popsicles
Grilled Apricots with Honey Greek Yogurt
Oven dried Strawberries
Strawberry Banana Ice Cream
No fuss Banana Cake
Watermelon Sorbet
Low Fat Berry Frozen Yogurt
Strawberry Banana Ice Pops
Mini Honey Kiwi Tartlets
Mixed Berry Yogurt Pops
Pomegranate Dragon Fruit And Lychee Sorbet
Homemade Popsicles
Blueberry Yogurt Skewers
Healthy Berry Popsicles
Banana Berry Soft Serve Ice Cream
40 calorie Volume Vanilla Ice Cream
Nutella Frozen Banana Bites
Nutella Fudge Pops
Frozen Yogurt Blackberries
Grilled Chocolate Banana Melts
Banana Split Cheesecake Bites
Watermelon Tart Tutorial
Banana Almond Chocolate Ice Cream
Frozen Fruit Pops
Banana Ice Cream
Chocolate Dipped Peanut Butter Stuffed Bananas
Chocolate Strawberries made with an Ice Tray
Frozen Banana Bites
Peanut Butter & Chocolate Ice Cream
Raw Tropical Ice Cream
Peanut Butter & Bananas
50 calorie Berry Yogurt Popsicles
Frozen Bananas


Smoothies/Beverages
A list of smoothies/beverages to keep you cool, hydrated & healthy!

Strawberry Melon Sparkler
Mango Lemonade
Homemade Vitamin Water
Frozen Raspberry Tea
Cherry Beets Apple Spinach Antioxidant Smoothie
Fruit Cubes
Green Monster Smoothie
Pure Fruit Ice Cubes
Smoothies for Weight Loss
Smoothie Ice Cubes
Pomegranate Spritzer
Tropical Green Smoothie
Cake Batter Protein Shake
Mango Banana Smoothie
Raspberry Mint Limeade
Pineapple Spinach Ginger Detox Smoothie
Strawberry Banana Spinach Smoothie
Glowing Green Smoothie
Mango Strawberry Smoothie
Banana Green Smoothie

Not all of these are vegan, anything is adaptable. Replace honey with agave nectar or maple syrup, milk with almond/soy/coconut milk, ice cream with soy/almond/coconut ice cream, yogurt with soy/almond/coconut yogurt, etc.

(via fruitandtea)

Strawberry Banana Spinach Smoothiedelicious and packed with vitamins, minerals, & antioxidantsapproximately 150 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!
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 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!
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!