1 day ago

Let’s see.. what did I eat today?

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(Source: healthyskinnyforlife)

1 day ago with 1,370 notes
fitnessandgettinginshape: I think more people need to realize this.

fitnessandgettinginshape:

I think more people need to realize this.

(Source: myjournalofhealth)

1 day ago with 11,263 notes

(Source: meeses)

1 day ago with 3,109 notes

keep-calm-get-skinny:

keep-calm-get-skinny:

luckyloss:

CAKE TIME!

I was feeling like crap yesterday, so I decided to make something! And boy, was it a good idea. Since I’m off work(I work at Starbucks) I missed having the Banana Chocolate Chip Cake there, but those go for over 400 calories! So I made my own! It tasted so good. Both my mom and youngest brother approve!

Ingredients:

  • 2 bananas
  • 1 large egg
  • 1/4 cup non-fat or 2% milk
  • 1/4 cup brown sugar
  • 2/3 cup white flour
  • 1/3 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • pinch cinnamon
  • pinch salt
  • 6 tbsp dark chocolate chips
  • PAM spray

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix banana*, egg, and milk together. Add sugar. Mix.
    *I peeled and froze my bananas, then let them thaw. Made it easier to mix.
  3. Combine both flours, baking powder, baking soda, cinnamon and salt in seperate bold.
  4. Add flour mixture to egg mixture and mix well.
  5. Add 5 tbsp chocolate chips and stir.
  6. Spray cake or muffin pan with PAM.
  7. Pour batter into cake pan. If using muffin pan, pour about 3/4s full.
  8. Sprinkle remaining chocolate chips on top.
  9. Bake on middle rack for 20-25 minutes.
  10. Remove from oven and cool before serving.
  11. Eat up and enjoy the heck out of it!

*My little brother had his with peanut butter, which also tastes really good!

Makes 12 pieces/muffins
Calories: 110, Fat: 3.2g, Carb: 18.6g, Protein: 2.6g

And of course, ingredients can be substituted for even more healthier choices. (ex. Stevia instead of sugar)

These look great, I’ll try them sometime
I made these! Soo yummy! I only had 1 banana though, but they turned out fine :) yum yum. I contemplated adding a little cream cheese frosting >_>
1 day ago with 652 notes

(Source: fiercefitstrong)

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reasonstobefit: submitted by email

reasonstobefit:

submitted by email

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When I feel upset that some women get paid to model and don’t have to go to school while I have to go through four years of college to make a living, I just remember what Blanche said:

from-fatass-to-hourglass:
1 day ago with 1,024 notes
beautyisachoice: Healthy Mini Chocolate Peanut Butter & Banana Muffins! Ingredients 1 3/4 cups Old Fashioned Oats (use gluten free if sensitive) 3 Egg whites 3/4 cup Cocoa powder 1/2 cup Banana, mashed 1/2 cup Plain Greek yogurt (I used Chobani) 1/2 tsp Vinegar 11 1/2 tsp Baking powder 1 1/2 tsp Baking soda 1/4 tsp Salt 1 cup Hot water 1 cup Sugar substitute OR 1/4 cup + 2 tbs baking stevia 21/2 cup Creamy peanut butter [*All natural would be better] Optional: 1/4 cup peanut butter chips for topping! 1 Instead of vinegar you could also use 1/2 tsp cream of tartar. 2 Or you could use 12-14 packets of stevia. It may vary according to taste and brand of stevia. I personally use NuStevia baking stevia and NuStevia packets. 1.Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.2.In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.3.Place mixture in a large liquid measuring cup, and divide batter between muffin tins. If using optional peanut butter chips, divide evenly over the top of each muffin now.4. Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!! Katie’s Tip! You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece! Nutrition Breakdown 24 Mini Muffins, 58 Calories per Muffin, 3g Fat, 3g Protein, 2g Fiber 5g Carbohydrates 1WWP+* *Weight Watchers Points per serving

beautyisachoice:

Healthy Mini Chocolate Peanut Butter & Banana Muffins!

Ingredients

  • 1 3/4 cups Old Fashioned Oats (use gluten free if sensitive)
  • 3 Egg whites
  • 3/4 cup Cocoa powder
  • 1/2 cup Banana, mashed
  • 1/2 cup Plain Greek yogurt (I used Chobani)
  • 1/2 tsp Vinegar
  • 11 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Hot water
  • 1 cup Sugar substitute OR 1/4 cup + 2 tbs baking stevia
  • 21/2 cup Creamy peanut butter [*All natural would be better]
  • Optional: 1/4 cup peanut butter chips for topping!

1 Instead of vinegar you could also use 1/2 tsp cream of tartar.

2 Or you could use 12-14 packets of stevia. It may vary according to taste and brand of stevia. I personally use NuStevia baking stevia and NuStevia packets.

1.Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.


2.In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.


3.Place mixture in a large liquid measuring cup, and divide batter between muffin tins. If using optional peanut butter chips, divide evenly over the top of each muffin now.


4. Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!!

Katie’s Tip!

You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece!

Nutrition Breakdown

24 Mini Muffins, 58 Calories per Muffin, 3g Fat, 3g Protein, 2g Fiber
5g Carbohydrates
1WWP+*

*Weight Watchers Points per serving

(Source: bombshelltobe)

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