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posts tagged "recipe"

findvegan:

Tofu Curry!

findvegan:

Tofu Curry!

jaayyse:

Garlic & Cilantro Chickpea Spread!

After going out for lunch with my friends yesterday, I was REALLY craving some hummus because I had the most amazing hummus sandwich. Unfortunately, I didn’t have any tahini at home so I tried to make some substitutions!

Fortunately, it came out wonderful and sooo delicious and rustic feeling, it’s one of my favourite things I’ve made in a while!

It’s fantastic sitting underneath some chicken breast, or as a dip with some veggies!

Ingredients:

- 2.5 cups (or 1 can) of cooked chickpeas

- bunch of cilantro

- 2-3 garlic cloves

- juice of half a lemon

- 2 tablespoons greek yogurt

- salt & pepper

Directions:

Throw EVERYTHING together in the processor and PUUREEEEE!!!!! But you might wanna add the chickpeas gradually and some water if it doesn’t seem to wanna come together. Store in an airtight container in the fridge for up to 5 days!

sunhealth:White Pizza with Broccoli and Mushrooms
^ Click link for recipe (275 Calories per slice)

sunhealth:White Pizza with Broccoli and Mushrooms

^ Click link for recipe (275 Calories per slice)

Spicy tofu with peas and mint
Ingredients:
400 grams extra firm tofu, rinsed, pat dry, and cubbed  (280)
450 grams frozen peas (351)
1 teaspoon powdered garlic (4)
2 teaspoons ground cumin (16)
¼ teaspoon black pepper (1)
1 teaspoon ground powdered ginger (6)
½ teaspoon turmeric (4)
1 tablespoon paprika (20)
2 ½ tablespoons lemon juice (10)
1 ½ tablespoons tamari (16)
5 mint leaves, finely chopped (0)
2 tablespoons olive oil (239)
Method: 
Combine the garlic, cumin, black pepper, ginger, turmeric and paprika in a large bowl. Add the lemon juice and tamari and mix well. Rub the spice mixture into the tofu cubes, making sure they’re all well coated. Set aside. Bring enough salted water to a boil, add the peas, and cook for 3 to 4 minutes. Drain the peas, wash them under cold running water and drain again. In a large frying pan over medium-high heat, add the olive oil. Once hot, but not smoking, add the tofu cubes and fry for 6 to 8 minutes, or until golden brown. Transfer the peas and tofu to a large serving plate, and garnish with fresh mint. Serve immediately.
Serves 4 with 237 calories per serving.

Spicy tofu with peas and mint

Ingredients:

  • 400 grams extra firm tofu, rinsed, pat dry, and cubbed  (280)
  • 450 grams frozen peas (351)
  • 1 teaspoon powdered garlic (4)
  • 2 teaspoons ground cumin (16)
  • ¼ teaspoon black pepper (1)
  • 1 teaspoon ground powdered ginger (6)
  • ½ teaspoon turmeric (4)
  • 1 tablespoon paprika (20)
  • 2 ½ tablespoons lemon juice (10)
  • 1 ½ tablespoons tamari (16)
  • 5 mint leaves, finely chopped (0)
  • 2 tablespoons olive oil (239)

Method: 

Combine the garlic, cumin, black pepper, ginger, turmeric and paprika in a large bowl. Add the lemon juice and tamari and mix well. Rub the spice mixture into the tofu cubes, making sure they’re all well coated. Set aside. Bring enough salted water to a boil, add the peas, and cook for 3 to 4 minutes. Drain the peas, wash them under cold running water and drain again. In a large frying pan over medium-high heat, add the olive oil. Once hot, but not smoking, add the tofu cubes and fry for 6 to 8 minutes, or until golden brown. Transfer the peas and tofu to a large serving plate, and garnish with fresh mint. Serve immediately.

Serves 4 with 237 calories per serving.

Easy Breakfast for Non-Oatmeal-Lovers

Ingredients:

  • 1/2 cup cooked quinoa (125)
  • 1/4 cup vanilla almond milk (45)
  • 1 tbsp almond butter (95)

 Method:

Simmer the quinoa and almond milk on medium heat until most of the liquid has been absorbed. Stir in the almond butter. Enjoy! This has a total calorie count of 265 calories.

Note: If you cook the quinoa the night before you make this, you can use whatever’s left over as dinner. It’s ridiculously good for you (tons of protein!) and can be a good rice substitute. Submitted by hiraeth.

Pitaya and Strawberry Salad
Ingredients:
1 Pitaya/Dragon Fruit (60)
5 strawberries (19)
1/2 tablespoon organic honey (you could use more if you want) (32)
Method:
Cut the strawberries in half and the pitaya in cubes. Toss with honey and serve.
Makes a single serving of 111 calories.

Pitaya and Strawberry Salad

Ingredients:

  • 1 Pitaya/Dragon Fruit (60)
  • 5 strawberries (19)
  • 1/2 tablespoon organic honey (you could use more if you want) (32)

Method:

Cut the strawberries in half and the pitaya in cubes. Toss with honey and serve.

Makes a single serving of 111 calories.

moveyerbody:beahealthybitch:
Avocado Sandwich
Ingredients:
2 whole wheat bread slices (130)
1/2 avocado (161)
sea salt (0)
1/4 teaspoon garlic powder (2)
Method:
Mash the avocado and top the slices with it. Sprinkle with salt and garlic powder.
Each slice has 147 calories.

moveyerbody:beahealthybitch:

Avocado Sandwich

Ingredients:

  • 2 whole wheat bread slices (130)
  • 1/2 avocado (161)
  • sea salt (0)
  • 1/4 teaspoon garlic powder (2)

Method:

Mash the avocado and top the slices with it. Sprinkle with salt and garlic powder.

Each slice has 147 calories.

Edamame Noodle Soup
Ingredients:
6 1/4 Cups Low Sodium Vegetable Broth (94)
1 Cup  Edamame (376)
1/3 Cup of Sliced Scallions (greens and white ends) (11)
1 1/2 Tbsp. Garlic (chopped) (19)
1 Tsp Minced Ginger (optional) (6)
2 Carrots (peeled & sliced on the diagonal) (50)
5 oz. Rice Noodle (155)
1 tbsp Soy Sauce (8)
1/4 Tsp. Toasted Sesame Oil (10)
1/2 Tbsp. Peanut Oil for sauté (60)
Method:
In a large soup pot or cauldron, place the 1/2 Tbsp. of veg oil and bring it to medium heat. Once, hot, add the scallions and sauté for about a minute. Then add the garlic, ginger, & carrots and allow to sizzle for about 15-20 seconds more. Add the broth, put the top on at an angle, and bring the heat up to reach a boil. Once boiling, add the Edamame. This will cool the soup down again, so bring it back up to a boil and allow the Edamame to boil with the lid at an angle for only 2 and 1/2 minutes. Remove the lid, stir, and add the soy, chili garlic sauce, and sesame oil. Stir again and add the rice noodles. Once the rice noodles have been added, immediately move the soup from the heat and allow it to stand for about 12-14 minutes stirring from time to time (this is how the rice noodles cook-they just need super hot water, not boiling water!). Salt to taste…
Makes three delicious bowls with 263 calories each.

Edamame Noodle Soup

Ingredients:

  • 6 1/4 Cups Low Sodium Vegetable Broth (94)
  • 1 Cup Edamame (376)
  • 1/3 Cup of Sliced Scallions (greens and white ends) (11)
  • 1 1/2 Tbsp. Garlic (chopped) (19)
  • 1 Tsp Minced Ginger (optional) (6)
  • 2 Carrots (peeled & sliced on the diagonal) (50)
  • 5 oz. Rice Noodle (155)
  • 1 tbsp Soy Sauce (8)
  • 1/4 Tsp. Toasted Sesame Oil (10)
  • 1/2 Tbsp. Peanut Oil for sauté (60)

Method:

In a large soup pot or cauldron, place the 1/2 Tbsp. of veg oil and bring it to medium heat. Once, hot, add the scallions and sauté for about a minute. Then add the garlic, ginger, & carrots and allow to sizzle for about 15-20 seconds more. Add the broth, put the top on at an angle, and bring the heat up to reach a boil. Once boiling, add the Edamame. This will cool the soup down again, so bring it back up to a boil and allow the Edamame to boil with the lid at an angle for only 2 and 1/2 minutes. Remove the lid, stir, and add the soy, chili garlic sauce, and sesame oil. Stir again and add the rice noodles. Once the rice noodles have been added, immediately move the soup from the heat and allow it to stand for about 12-14 minutes stirring from time to time (this is how the rice noodles cook-they just need super hot water, not boiling water!). Salt to taste…

Makes three delicious bowls with 263 calories each.

Roasted Edamame
Ingredients
1 pound frozen shelled edamame (640)
½ teaspoon sea salt (0)
½ teaspoon freshly ground black pepper (3)
1½ teaspoons extra virgin olive oil (60)
Method:
Preheat oven to 400 degrees F. Lightly Spray baking sheet with canola oil spray.
Thaw and drain edamame in a colander. Pat dry.
Toss the edamame, salt, pepper and olive oil in large bow. Spread the edamame evenly on the baking sheet and roast for 50 to 60 minutes, or until golden.
Makes six servings (1/2 cup) with 117 calories each.

Roasted Edamame

Ingredients

  • 1 pound frozen shelled edamame (640)
  • ½ teaspoon sea salt (0)
  • ½ teaspoon freshly ground black pepper (3)
  • 1½ teaspoons extra virgin olive oil (60)

Method:

Preheat oven to 400 degrees F. Lightly Spray baking sheet with canola oil spray.

Thaw and drain edamame in a colander. Pat dry.

Toss the edamame, salt, pepper and olive oil in large bow. Spread the edamame evenly on the baking sheet and roast for 50 to 60 minutes, or until golden.

Makes six servings (1/2 cup) with 117 calories each.

 
No Bake Chocolate Kids Treats
Ingredients:
2 cups raw sugar (1548)
1/4 cups oat milk (33)
Pinch salt (0)
1/2 cup carob chips, softened (467)
1/2 cup cocoa (95)
1/2 stick vegetable margarine (406)
3 cups oats (930)
Method:
Boil sugar, cocoa, oat milk, margarine and salt for 1 minute. Remove from heat and add chips and oats and vanilla. Use a tablespoon to place dough out on waxed paper.
Makes 4 dozen with 73 calories each.

No Bake Chocolate Kids Treats

Ingredients:

  • 2 cups raw sugar (1548)
  • 1/4 cups oat milk (33)
  • Pinch salt (0)
  • 1/2 cup carob chips, softened (467)
  • 1/2 cup cocoa (95)
  • 1/2 stick vegetable margarine (406)
  • 3 cups oats (930)

Method:

Boil sugar, cocoa, oat milk, margarine and salt for 1 minute. Remove from heat and add chips and oats and vanilla. Use a tablespoon to place dough out on waxed paper.

Makes 4 dozen with 73 calories each.