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healthiie: When you’re hungry, EAT. Restricting yourself too much can lead to a binge. If you’re feeling hungry (not bored) you should eat. Have a glass of water with a fruit or a handful of nuts. Eat slowly It takes about 20 minutes for your body to tell your brain that you’re full and to stop eating. When you eat slowly, you’re eating less between when you become full and when your brain knows it. Drink water first 2 glasses of water before a meal makes you feel fuller. Studies show that those who drink water before meals lost more weight. Tell pushy bitches to calm down We all have that friend who insists that you eat that 2nd helping. A firm “No, seriously.” or a “Whyyyy must you try to sabotage my good eating? I don’t want it” with a smile will shut them up. Use smaller plates Trick yourself into thinking you’re eating more by using a smaller plate. Put away leftovers before sitting down to your meal As soon as you’re done cooking, put everything you dont plan on eating away. That way, there’s less temptation to head back for seconds. This works at restaurants too! Bring your own tupperware or ask for a box when your food arrives. Put what you don’t plan on eating away before you take your first bite. Focus on your food Sit down with just your food. Don’t watch TV and dont scroll through tumblr. You’re less likely to realize how much you’ve eaten or if you’re full when your mind is busy elsewhere. Cant control it? Don’t buy it. If you have a certain food (like icecream, lord help me) that you can’t control yourself around - don’t buy it. You cant eat what isn’t in your house! If you’re dying it, call someone up and go out for it. That way you can plan how much and what you’re going to eat beforehand, and you’re more likely to make better choices about what you get (ie, a single scoop of sorbet vs. a pint of phish food) Relax first Incorporate some yoga or meditation into your day. Keeping yourself relaxed will help with stress eating. (Plus yoga helps with literally everything, ok?) Forgive yourself If you had a shitty night food-wise (or day, or week, or month. whatever) FORGIVE YOURSELF and move on. Don’t keep eating badly because you think you’ve ruined it. The sooner you go back to eating right, the better. Read this and keep moving forward toward your goal.
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100pounds100days: Vegan Banana Strawberry Oatmeal Squares They’re om-nom-nom-tastic. And super healthy too! Makes 8 squares at 77 calories each. Ingredients1 banana, mashed1/3 cup unsweetened apple sauce1 1/4 cup oats (I used Quaker Quick Oats)2 large strawberries, diced (you can also substitute for raspberries, blueberries, peaches, etc.)1/4 teaspoon baking powder1/4 teaspoon baking soda1 dash cinnamon1/4 teaspoon vanilla extract1 tablespoon white sugar (optional)  Directions1. In a medium sized bowl, blend banana, applesauce, and vanilla extract.2. In another larger bowl, mix oatmeal, baking powder, baking soda, and cinnamon.3. Slowly add the banana mixture into the oatmeal mixture. Add the diced strawberries (make sure they’re fairly small pieces!)4. Scoop mixture into a 6 by 9 inch baking pan.5. Optional step: Sprinkle sugar on top of the mixture.6. Bake for 45 minutes at 350 degrees F. They’re ready when they turn golden brown and no residue comes up when you poke them with a fork. 7. Let them cool for 20 minutes before cutting them up into squares.8. ANNNND EAT!  
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healthfoodpornx: Yummy Vegan Nutella Tools:Food processor Ingredients: 1 cup hazelnuts 2 heaping tbsp cocoa powder 2 tbsp palm sugar 2-4 tbsp light coconut milk (try making your own) ½ tsp. vanilla Let’s get started. 1.In a food processor, blend nuts for 2-3 minutes. They will become heated and almost start to liquefy. 2. Add other ingredients and 2 Tbsp. of the coconut milk. Process until the mixture forms one big clump. 3. Remove mixture from food processor and stir in 1-2 additional Tbsp. of coconut milk and stir vigorously for desired texture. Pop into an airtight container and store in fridge. Enjoy! SOURCE: http://www.yumuniverse.com/2011/10/06/vegan-%E2%80%9Cnutella%E2%80%9D-spread/
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goodfoodsrecipes: Fettuccine with Spring Vegetables Yield: Serves 4 This is such a popular dish that its Italian name almost does not need translation. A common mistake in making this is not sautéing the vegetables enough. Do not be afraid of overcooking them here. Whatever dubious virtue there may be in undercooking vegetables, it certainly does not apply to pasta sauces. By cutting the vegetables in tiny pieces and sautéing them thoroughly, you will concentrate their flavor and infuse the cream with it. Done properly, this is a heavenly dish with the rich, sweet flavors of spring. ½ small yellow onion 1 large carrot 1 medium celery stalk 4 tablespoons butter 8 ounces asparagus ¾ red bell pepper 1½ medium zucchini (8 ounces) 1 cup heavy cream 4-5 sprigs flat-leaf Italian parsley Salt Freshly ground black pepper ½ cup freshly grated Parmigiano-Reggiano 10 ounces dried egg fettuccine Directions 1. Peel and finely chop the onion. Peel the carrot and cut into ½-inch dice. Wash the celery, trim the top and bottom, and peel the back to remove the tough strings. Cut it into ¼-inch dice. Put the butter in a 12-inch skillet and place over medium-high heat. Once the butter begins to melt, add the onion, carrot, and celery and sauté until the vegetables begin to brown, about 5 minutes. 2. While the vegetables are sautéing, fill a 12-inch skillet with water and place over high heat. Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook for 5 to 6 minutes or until the asparagus is tender, then lift them out and set aside. 3. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. 4. Wash the zucchini, trim the ends, and cut into ½-inch dice. Peel the pepper, core it and remove the seeds. Cut away any white pith inside the pepper and cut into 1-inch squares. 5. When the onion, carrot, and celery are ready, add the zucchini and peppers. Season generously with salt and pepper and continue sautéing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes. 6. While the zucchini and peppers are cooking, finely chop enough parsley to measure 1½ tablespoons. Cut the cooked asparagus into pieces about 1 inch long. When the zucchini and peppers are ready, add the asparagus and sauté for about another minute. Add the cream and parsley and continue cooking until the cream has thickened and reduced by almost half. 7. While the cream is reducing, cook the pasta. Add about 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente. 8. When the pasta is done, drain it well, toss with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once.
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harmonyhomeslice: roasted butternut squash soup!! squash is such a fabulous vegetable. it’s filling and healthy and hearty, and makes cold weather almost bearable!this is one of my favourite soup recipes. it’s simple and tasty, and it can be made ahead and reheated.roasting the squash in the oven first is key - it has a totally different flavour than boiled squash. take the extra time, it’s worth it!! read more
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fit-and-slim: 50 EASY 3-INGREDIENT BREAKFASTS 1. Steel-cut oatmeal, low-fat plain yogurt, ground flaxseeds 2. Eggs, diced tomatoes and mushrooms3. Broiled grapefruit with honey and cinnamon4. Grilled salmon and asparagus with a poached egg on top5. Whole-grain waffles with berries and a drizzle of maple syrup6. Yogurt (your choice of flavor and type), fruit (mix and match with the yogurt flavor) and granola or cereal (again, any of your favorites will do)7. Avocado, mango and Greek yogurt, pureed in a blender8. A whole-wheat English muffin, one egg and a MorningStar maple-flavored vegetarian sausage patty9. Steel-cut oatmeal, shredded zucchini and crumbled goat cheese10. Plain Greek yogurt, fresh blueberries and a drizzle of real maple syrup11. Cooked oatmeal, 1 tablespoon of peanut butter, 1 sliced banana12. Whole-wheat English muffin with egg and tomato13. Sautéed spinach and onions sprinkled with cheese14. Cottage cheese, cucumber and rice cakes15. Carb Balance flour tortilla, scrambled egg and smoked salmon16. Half a cup of black beans, half a cup of a sweet onion and 2/3 cup frozen corn sautéed together into a hash17. Eggs scambled with 1 roma tomato & fresh spinach18. Wheat toast, peanut butter and sliced bananas19. Trader Joe’s organic High Fiber O’s, fresh blueberries and skim milk20. Whole-wheat sourdough toast topped with smoked salmon and Greek yogurt21. 1 cup homemade yogurt, 1 organic banana and 1/2 cup fresh organic blueberries blended into a smoothie22. Freezer pancakes (pancakes you made over the weekend, frozen, then reheated in the microwave—that counts as one ingredient, right?) topped with frozen berries warmed in the microwave and a little butter23. Chopped fresh baby spinach and diced red peppers sauteed in olive oil and scrambled with eggs24. Corn tortilla scrambled together with one egg and fresh salsa25. Quinoa with pears and vanilla26. Honey-roasted peanut butter spread on a banana and rolled in coconut27. Sauté chopped chard until almost wilted, make a hole in the center, crack an egg into the hole and cook. Serve with a slice of whole-wheat toast.28. Almond butter, whole-wheat toast and raisins29. A packet of oatmeal, one container of light yogurt and one piece of whatever fruit strikes my fancy for the day!30. A small serving of last night’s leftovers, a piece of in-season fruit and a small glass of milk31. Black rye bread with slices of a salted avocado32. Take one whole egg (and one egg white) and scramble with a fork in a cereal bowl. Chop one wedge of light Laughing Cow cheese and scatter it over the egg. Top with 1/4 cup fresh salsa, and then microwave until desired consistency is reached.33. Traditional oats (uncooked), almond milk and chia seeds. 34. Chopped cantaloupe or melon, mint and plain yogurt35. Whole-wheat waffle, natural peanut butter, sliced bananas36. Greek yogurt, cubed Granny Smith apple, freshly toasted sliced almonds37. Grits with soy cheese and a poached egg38. Protein pancakes with almond butter and banana39. Chia pudding (vanilla almond milk & chia seeds) with fresh blueberries40. Kashi cereal, Silk soymilk and fresh fruit41. Toasted sprouted-grain English muffin, scrambled Egg Beaters and low-fat cheese42. Plain yogurt, granola, agave nectar.43. Fresh fruit, whole-wheat toast and two eggs44. Eggs, oatmeal and fruit45. 1/2 of a Fiber One English muffin, 1/2 cup low-fat cottage cheese and a peach46. Greek yogurt, fresh berries & Stevia smoothie47. Whole-wheat flax waffle, Greek yogurt, fresh-picked raspberries48. 9-grain toasted baguette topped, tomato slice and egg 49. 1/2 cup scrambled Egg Beaters, a slice of soy cheese and almond milk50. Summer vegetable hash with poached eggs and toasted nori What’s your favorite 3-ingredient breakfast?
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skinnywithinscreaming: myjournalofhealth: You can pick and choose what you want to buy but here’s a list of ideas: Fruits: bananas, apples, oranges, cantaloupe, winter melon, watermelon, grapes, strawberries, etc Veggies: artichoke, asparagus, basil, beans, bell peppers, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, cucumbers, eggplants, garlic, onion, peas, potatoes, pumpkin, squash, sweet potato, spinach, tomatoes Fish: you can pick and choose what kind of fish works for you, but be careful of the mercury content; we (my dad and I) eat a lot of salmon and other fish from the Asian markets. Grains: oatmeal/oats, quinoa, brown rice, barley Nuts: almonds, cashews, walnuts, peanuts, pistachios, hazelnuts, pecans, brazelnuts Dairy: milk/soymilk, eggs, yogurt, cheese Breakfast ideas: Oatmeal - click here to see 11 ways to spice up your oatmeal Yogurt with granola and fruit Whole grain bread with nut butter spread and sliced bananas Breakfast burrito: cheese, tomatoes, beans, bell peppers, spinach What I eat: five cereals - red beans, green beans, black beans, white beans, soybeans, pumpkin mixed together; and occasionally I eat what I suggested above when I’m not at home Lunch ideas: Sandwiches:What you choose to put in your sandwich is up to you, but here’s an example of what you could put: eggs, tomatoes, spinach, bell peppers, and maybe some grilled chicken pieces Salads: add some olives, cucumbers, pumpkin, peas, artichoke, chicken, etc. and add olive oil and vinegar; put anything you want in your salad Wraps:Brown rice orquinoa, vegetables, and maybe your choice of meat Home cooked meals:Pack your lunch the day before so you’re not feeling rushed when you get up in the morning and you’re less likely to buy lunch/eat out. For more ideas, click here, here, and here. Dinner ideas: Look at the some of the lunch ideas. Cook a meal with some kind of grains (brown rice, quinoa, etc), vegetables (an article on best ways to cook vegetables), fish (an article on how to cook fish),  and anything else you want. Snack ideas: Trail mix Yogurt with fruit Fruits: apples, peaches, mangoes, etc. Nuts:almonds, cashews, walnuts, etc. Banana ice cream - click here for the recipe Sweet potato chips - click here for the recipe I hope this helps you in some way whether it’s deciding on what to buy for the week or what to cook. Great help! Thanks!!