mydrunkkitchen:

buzzfeed:

buzzfeedfood:

Toasts with the most: 21 awesome energy-boosting breakfast ideas

Dang.

BUT WHICH IS THE TOAST WITH THE MOST???

(via hallucifer)

alicetheslut:

oh my god

(Source: wamwanfood, via stylelweird)

eathealthyrunfar:


Healthy Chocolate Oatmeal Cookies (no bake).
I guess I’m craving chocolate?
"Even when in the freezer overnight, they don’t firm up solid- they remain chewy, which means you can enjoy them anytime for a quick chocolate fix."

eathealthyrunfar:

Healthy Chocolate Oatmeal Cookies (no bake).

I guess I’m craving chocolate?

"Even when in the freezer overnight, they don’t firm up solid- they remain chewy, which means you can enjoy them anytime for a quick chocolate fix."

(via fitandhealthyfoods)

inmortal-stories:

Ultimate 4-Layer Vegan Sandwich — Oh She Glows en We Heart It. https://weheartit.com/entry/77602464/via/pixelmusings

inmortal-stories:

Ultimate 4-Layer Vegan Sandwich — Oh She Glows en We Heart It. https://weheartit.com/entry/77602464/via/pixelmusings

(via fitandhealthyfoods)

Tags: lunch sandwich

nutrifitblr:


Homemade Skinny Tomato Basil Soup
Makes 8 cups. About 115 calories per 2 cup serving.

Ingredients
1 tbsp butter
1 medium onion
1 cup chopped carrots
1 celery stalk
3 cloves garlic
30 oz fresh plum tomatoes, peeled (or you can use canned tomatoes)
32 oz vegetable broth
3 sprigs parsley
10 basil leaves
2 bay leaves
Parmesan cheese for serving (optional)


Instructions
Chop onions, carrots, celery and garlic using a *mini food processor or chopper.
Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add broth and tomatoes, stirring well.
Using a string, tie herbs together and drop into the soup**. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Remove herbs and discard, blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).
Ladle into bowls and top with freshly grated cheese and fresh basil.
(source)

nutrifitblr:

Homemade Skinny Tomato Basil Soup
Makes 8 cups. About 115 calories per 2 cup serving.
Ingredients
  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled (or you can use canned tomatoes)
  • 32 oz vegetable broth
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • Parmesan cheese for serving (optional)
Instructions
  1. Chop onions, carrots, celery and garlic using a *mini food processor or chopper.
  2. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add broth and tomatoes, stirring well.
  3. Using a string, tie herbs together and drop into the soup**. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
  4. Remove herbs and discard, blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).
  5. Ladle into bowls and top with freshly grated cheese and fresh basil.

(source)

(via fitandhealthyfoods)

sofieskitchen:

Banana Pancakes…


You are never too old for pancakes, so why not try this healthy alternative which has all your favourite breakfast ingredients combined into a delicious patty. A breakfast jam packed with fibre, anti-oxidants, energy and is low GI (meaning it will make you feel fuller for longer and release energy slowly throughout the day). These really satisfied my grumbling stomach on a wintery morning and left me feeling full for majority of the day! Serve warm with your favourite toppings, I can recommend the honey, banana, cinnamon, natural yoghurt combo as above. Yummo!

Makes 6…

  • 2 ripe bananas, mashed
  • 3 eggs
  • 1 cup oats
  • 1 cup wholemeal flour
  • 1/2 cup milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • coconut oil for cooking
In a large bowl, combine all ingredients. Lightly grease a frying pan with coconut oil. Once pan is hot, spoon 1/4 cup of mixture onto the frying pain and flatten out the batter to desired thickness. Cook for 1 minute, or until small bubbles appear on the surface. Flip the pancake and cook the other side. The cooked surface should be slightly golden.
Serve with slices of banana, natural yoghurt, and a drizzle of honey.

Enjoy :)

xx Sofie

cupofhealth

(via fitandhealthyfoods)

hipsterfood:

The best thing for 1°F weather is something hot, preferably with potatoes. And crispy bread. This recipe has all of those, and comes straight from Vegan Slow Cooking For Beginners, a book we just received and have really enjoyed cooking from. Especially since we don’t yet have a working oven in our new studio, slow-cooker recipes are so essential for us on a daily basis. Recipe & serving suggestions under the cut. xo 
Read More

hipsterfood:

The best thing for 1°F weather is something hot, preferably with potatoes. And crispy bread. This recipe has all of those, and comes straight from Vegan Slow Cooking For Beginners, a book we just received and have really enjoyed cooking from. Especially since we don’t yet have a working oven in our new studio, slow-cooker recipes are so essential for us on a daily basis. Recipe & serving suggestions under the cut. xo

Read More

(via fitandhealthyfoods)