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Popeye Shake INGREDIENTS: 14 g of dry oats ¼ tbsp flax...



Popeye Shake

INGREDIENTS:

  • 14 g of dry oats
  • ¼ tbsp flax seeds
  • 1 cup soy milk (or skim milk)
  • 70 g soft tofu
  • 1 oz very ripe avocado
  • 1 VERY ripe banana (the more ripe the better!)
  • 1 generous handful of spinach leaves
  • *add water as necessary

METHOD:

Put all the ingredients in a blender or magic bullet and blend until smooth. This is a great option for your second meal of the day. Enjoy!

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Homemade Frozen Yogurt INGREDIENTS: plain low fat yogurt 1 scoop...



Homemade Frozen Yogurt

INGREDIENTS:

  • plain low fat yogurt
  • 1 scoop vanilla protein powder
  • your choice of fruit ie: blueberries, raspberries, mango..

METHOD:

Blend all ingredients together.  Put in Tupperware or freezer safe bowl and freeze until set.

** You can also pour this into popsicle molds!

Enjoy!

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Pseudo Cinnamon Bun INGREDIENTS: 1 slice of whole grain bread,...



Pseudo Cinnamon Bun

INGREDIENTS:

  • 1 slice of whole grain bread, toasted (½ whole grain English muffin works well too)
  • ¾ tsp light cream cheese
  • cinnamon, to taste
  • brown sugar Splenda, to taste

METHOD:

Spread the cream cheese over the piece of toast then sprinkle the cinnamon & brown sugar over top.

Once you sprinkle the cinnamon and brown sugar, spread it as well to mix it in so that it melts in with the cream cheese. You could however just mix it altogether then spread over.

Enjoy!

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Egg white Crustless Quichepreheat oven to 350...



Egg white Crustless Quiche
preheat oven to 350 degrees

INGREDIENTS:

  • 75g mushrooms
  • 70g raw spinach
  • 1 tsp chopped or crushed garlic
  • pam spray
  • juice of 1 lemon
  • 1 tbsp. water
  • liquid egg whites
  • seasoning of your choice (garlic salt is nice)

METHOD:

Grease 6 muffin tin tray with Pam spray.

Preheat oven to 350 degrees.

In a skillet sprayed with Pam, sauté the mushrooms garlic over medium heat until brownish (about 4 minutes), then add mushrooms and spinach.

Squeeze lemon juice over the veggies and add some water and seasoning as they cook down. 

When the mushrooms and spinach are fully cooked, divide veggie mixture between the baking cups. 

Measure out one cup of liquid egg whites and pour in each cup over veggies. So about 1/6th of a cup of eggwhite per muffin cup.   Sprinkle some seasoning on top.  

Bake in the oven at 350 for about 12-15 minutes or until they are no longer runny and the egg has set.  

Use a sharp knife to swirl around the edges of the muffins so they can be inverted and release easily. 

Enjoy!

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Sneak peek from Team Blessed Bodies' shoot with Kai York https://t.co/XQKfL0zwRs
by FitnessPrint