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(Source: fiti-vation, via fuck-yeah-fitness)

jenxya:

Broccoli-Spinach Fritters with Flax!
I saw the Broccoli Fritters that Chelsea Alysse posted and I was inspired, so I created these babies!
Adapted recipe:1 head broccoli, steamed2 handfuls spinach1 eggMrs. Dash original seasoning (sodium free)Coconut Oil
Directions:1. Take the steamed broccoli and fresh spinach and pulse in a blender or food processor until finely chopped.2. Mix broccoli/spinach in a bowl with egg and Mrs. Dash.3. Heat 1/2 tablespoon coconut oil in a skillet. Once heated, drop mixture in by large spoonfuls.4. While first side is cooking, sprinkle flax seeds on top.5. Flip once it’s cooked enough to do so. Cook until crispy!
I of course topped mine with green tabasco sauce :)

prefontainorade:

Cinnamon Vanilla Almond Butter Banana Pops
Ingredients:
2 bananas
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers
DIRECTIONS:
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold.

recipe taken directly from: Primally Inspired
{Note: Amazon Affiliate Links}

Chocolate: Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) Almond Butter: MaraNatha, No Stir Almond Butter, Creamy, 12 oz (340 g)

alive-still-need2live:

alive-still-need2live:

The pyscocoanut oatmeal bowl: full of flavour,fiber,coconut and well.. chocolatey goodness!
You will need: 1tbsp psyillium husk (or chia seed), 1 packet instant oatmeal, 200mls soymilk (or milk of choice), sweetener of choice, 2 tbsp cocoa powder,1tbsp light coconut milk or cream, 1tbsp coconut shreds (desicated coconut)
Method: let the oats slightly cook in about 100mls of boiled water in a bowl, once they thicken up a little add in the pysillium or chia seeds, coconut milk, dessicated coconut, sweetener and cocoa powder and mix. Then slowly adding the milk keep stirring untill well combined and smooth. Leave overnight in fridge or leave for 1-2 hours.. it will become quite thick, in turn becomming quite nommy and filling! once done add toppings like fruit,seeds or a crushed biscuit!

for those who missed it yesterday.. also another recipe up tommorow for strawberry cream oats!

alive-still-need2live:

breakfast at 5:00am: coffee cocoa carrot chia oats with cream cheese,raisins and black sesame seeds on the side some berries

eatmorebroccoli:

One of my favorite “comfort” meals. It always feels like a cheat meal, but it’s really not that bad.
Black beans mixed with Mexican spices topped with cheese. Greek yogurt mixed with taco sauce and chips!
Sharing it with little sis while she’s all responsible and does her homework while watching our shows…over achiever :P

eatcleanmakechanges:

good info

(Source: fiti-vation, via eatmorebroccoli)