veganizzm:

Aight. First and foremost, Happy Mother’s Day to the most amazing woman I know.

Mamamaa!! You are not just my mentor, my cooking bud, my 24-hour therapist, my long-distance recipe guru, or my most loyal blog follower (though you are all of these things); you are one of…

breakfast-brunch-dessert:

Easy Peanut Butter Chocolate Chip Fudge
(Makes approx. 64 1-inch pieces)
Ingredients:

• 1 cup butter
• 1 cup peanut butter
• 1 teaspoon vanilla
• 4 cups powdered sugar
• 1/4 cup semisweet chocolate chips

You will also need…

• 1 8x8 inch pan
• butter
• parchment paper

Directions:

1. Cut two pieces of parchment paper to fit inside the pan & hang over the edges. Set one aside. Lay the other parchment paper on a flat surface and run a stick of butter over it until it’s got an even coat. Push the buttered paper, butter side up, into the 8×8 pan. 
2. In a large bowl, sift the powdered sugar. Set aside. 
3. In a medium microwave safe bowl, melt the butter and peanut butter.  
4. Add the vanilla to the butter and stir. 
5. Pour the butter into the powdered sugar. With a wooden spoon, mix together until no more powdered sugar can be seen. About 30 strokes. 
6. Put the fudge into the lined pan. Lay the reserved parchment paper on top and use your hands and fingers to press the fudge into the corners, evenly distributing. 
7. Sprinkle chocolate chips over the top of the fudge. Press down gently with the parchment paper into the fudge. 
8. Leave the fudge covered and place into the refrigerator to cool (about 10 minutes). 
9. Using the overhanging parchment paper, pull the fudge out onto a cutting board. Cut into cubes and store in an airtight container for up to a week.

guiltfreedesserts:

Black Forest Trifle; only 102 calories and 1 g of fat!! (sugar free)

(click on picture for recipe)

R

camerasandcollarbones:

Making low calorie blueberry muffins

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup non-fat milk
• 2 tbsp canola oil
• 1 large egg, lightly beaten
• 1 tsp vanilla extract
• 1 cup blueberries

Preparation:

Preheat oven to 400 degrees….

healthyisclassy:

20 Quick and Healthy Breakfast Ideas

1. Raspberry orange pomegranate smoothie
2. Poppy seed bagel with lox and fixins
3. Kashi Heart to Heart cereal with fresh raspberries and 1% milk
4. Whole wheat banana chocolate chip muffin
5. Peanut butter yogurt dip
6. Quinoa porridge
7. The Green Monsta – spinach, apple, and avocado smoothie
8. Egg sandwich with baby spinach
9. Whole wheat waffles with peanut butter and sliced bananas
10. Whole wheat French toast kabobs with fresh fruit
11. Peanut butter and jelly on an English muffin
12. Old fashioned oats with kiwi, banana, mango, and grapes
13. Multigrain Cheerios with milk and a banana
14. Greek yogurt with fresh berries and a sprinkle of Grape Nuts
15. 1/2 bagel with reduced fat cream cheese, 1 fried egg, sauteed red and green peppers
16. Breakfast Bruschetta
17. Pomegranate Parfait with Greek yogurt, Kashi Go Lean, pomegranate seeds
18. Trail mix with pecans, dried cherries, dried golden raisins, almonds, cashews, dark chocolate chips, Puffins cereal
19. Ezekiel bread toasted with cashew nut butter and sliced persimmon
20. 1/2 red grapefruit, 1 slice of Ezekiel bread toasted and 2 hard boiled eggs

the-skinny-dream:

paaawlie:

Fuck. Foodgasm.

im sorry, guys. this is just too good not to reblog.