Browsing articles in "fitspo food porn"
Jul 9, 2013

Watermelon Smoothie Recipe

I love watermelon.  And I love smoothies and juices.  So naturally, I love watermelon smoothies and juices.  I use the terms “smoothie” and “juice” interchangeably here because when you blend up watermelon, it tends to separate pretty soon after and you’re left with juice on the bottom, and a smoothie texture with the pulp at the top.  Both equally delicious.

When I was younger, my parents would take me to a Chinese cafe that had a daily melon juice special for a mere $1.  Sometimes it was honeydew.  Sometimes it was cantaloupe.  But it was usually watermelon.  I always had to order one.  Especially if it was watermelon.  As I got older though, I ordered it less and less because it became too sweet for my taste.  The reason being that they not only added milk, but simple syrup as well.

When I was gifted a gigantic Costco watermelon on a particularly hot day last week, though, I had sudden nostalgic urge to make one of those watermelon smoothies.  What I didn’t have a craving for, though, was the added sugar.  Would it taste as good without it?  Well, as I found out — yes.  Yes, it does, because this happened:

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Recipe behind the cut »

Jul 3, 2013

Mexican Cauliflower Rice Recipe

I know this may not look like much… but it is so tasty!  I saw a chef on the Food Network make cauliflower rice long ago.  Now that I’ve been on my health kick (and it’s going to be a long term one!) and I want to reduce my intake of unhealthy carbs, I thought this would be a good time to try this recipe to replace my need and desire for rice and bread.  I was very pleasantly surprised.  Not only was it really good, it was really easy and quick to make.

As you can see, though, I added my own little spin to it so this isn’t just your average cauliflower rice recipe…

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Inspired by rices that I’ve had at some taquerias as well as the white rice at Chipotle, I decided to spice it up so that this cauliflower rice could be a complement to other dishes as well as a stand alone dish.  Here’s the recipe:

Ingredients

  • 1 head of cauliflower
  • 1 large roma tomato
  • 2 garlic cloves
  • 1 handful of cilantro
  • the juice of 2 limes
  • salt and pepper to taste

Directions

  1. Chop the first three ingredients and mix together.  To cut the cauliflower into rice-sized pieces, I suggest cutting off the green leafy part, cutting the head into slices and going from there (some recipes suggest grating, but that didn’t work out for me)
  2. Place your chopped cauliflower into a large glass bowl or a microwave-safe container depending on how you want to cook it.  Either steam it for 15 minutes or microwave it on high for 7 minutes.
  3. Once cooked, add finely chopped cilantro and the lime juice to it and season it with salt and pepper.

So easy!

I made this cauliflower rice yesterday because I made an awesome lean chicken ragu sauce that I just wanted to spoon over pasta and dip bread into.  But I resisted!  And I made this healthy cauliflower rice instead, and the ragu sauce was perfect over it.

By the way, besides being low carb, it’s also low calorie with no fat, and is anti-inflammatory and very high in plenty of good stuff, like antioxidants, vitamins, fiber, and even has protein.  So eat up!

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May 2, 2013

Fizzy Key Limeade Recipe

I rarely ever get to say this, but… it’s too hot in San Francisco! So what do I do about it? Make ice cold fizzy key limeade :)

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Recipe behind the cut! »

Apr 5, 2013

Clean Chocolate Blueberry Protein Cake Recipe With Peanut Butter Frosting

It exists and it’s SO GOOD.  Here’s a square of it with CLEAN peanut butter frosting on it.  Look how moist it looks!

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Since starting Jamie Eason’s LiveFit Trainer last month, I’ve been jone’sing for some treats.  I have the occasional chocolate protein bar, but those can be sugary and more caloric, plus — I was really just craving chocolate CAKE.  So I started Googling and discovered the most amazing chocolate protein cake recipe ever.  It’s 100% clean and high in protein.  Since discovering this recipe, I’ve baked this about half a dozen times using several variations with different ingredients and sizes (don’t worry, I’m not eating it all by myself; I share!).

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