Potential Means Nothing If You DO NOTHING With It

militaryfit-bombshell:

:D

prettybalanced:

Portobello and Black Bean Enchiladas with Roasted Poblano Sauce

beautifulpicturesofhealthyfood:

healthychiquita:

to keep me healthy on We Heart It. http://m.weheartit.com/entry/27281848

Click hereand follow for more beautiful pictures of healthy food everyday

muffintop-less:

Clean Eating Brownie Waffles
by The Gracious Pantry 

(Makes approximately 14 waffles)

Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup cocoa powder
• 1 tbsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1/4 cup wheat germ (I used raw wheat germ, but any kind will work)
• 1 3/4 cups unsweetened soy milk (you can also use non-fat or low-fat milk)
• 2 ripe bananas
• 2 whole eggs
• 2 tbsp. safflower or canola oil
• 1 tsp. vanilla extract
• 3 tbsp. honey

Directions:

Step 1 – Place a flour sifter in a large mixing bowl, and place all your dry ingredients, except for the wheat germ, into the sifter and sift.
Step 2 – Add your wheat germ to the bowl and blend well with a whisk. (You could put your wheat germ in the sifter like I did, but you’ll find out quickly that it doesn’t sift well.)
Step 3 – In a separate bowl, mix all your wet ingredients. I used a hand blender to blend everything into a smooth liquid.
Step 4 – Pour your wet ingredients into your dry ingredients, and blend with a whisk. Don’t over mix, but do get out any clumps you see.
Step 5 – Pour a little in at a time. Use a spatula to help it spread. You don’t want to go to heavy, or you’ll end up like me with batter oozing out the sides. Less is more here. Trust me.

Full article: http://www.thegraciouspantry.com/clean-eating-brownie-waffles/

sweatsalty:

Reblog EVERY TIME

(Source: hungryjan)

thefameofhealthandfitness:

My best friend has been working very hard on her clean-eating diet and training for an upcoming physical test. Over the weekend, she made herself a clean-eating vegetarian pizza! She highly recommends this recipe: WHOLE WHEAT DOUGH By Clean Eating Magazine

INGREDIENTS:

• 1 tbsp raw honey
• 1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided
• 1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
• 2 1/2 cups whole-wheat flour, divided
• 4 tsp vital wheat gluten
• 1 tsp sea salt
• 3 tbsp olive oil, divided

INSTRUCTIONS:

1. In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)
2. While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.
3. Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.
4. Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
5. Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.

TO USE FROM REFRIGERATOR: 

Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust. 

TO USE FROM FROZEN: 

Transfer dough from freezer to fridge and let it defrost overnight before following the Use From Refrigerator steps above.

Nutrients per serving (1/8 of each dough ball): Calories: 96, Total Fat: 3 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 1 g, Protein: 3 g, Sodium: 121 mg, Cholesterol: 0 mg.

evepostapple:

Chocolate Almond Dream Cake

(A special Valentine’s Day Recipe)

For those of you who have not decided on your clean Valentine’s Day treat, try this recipe that I created

Ingredients:

3/4 cup Slow Cook Rolled Oats

1/8 Cup Unsweetened Cocoa Powder

1/2 Tbsp Flax Seeds

1/4 Cup Brewed Coffee

1/8 Tsp Almond Extract

1 Tbsp Almond Butter

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

1/8 Tsp Salt

1 Tbsp Egg Whites

1/8 Cup Apple Sauce

1/8 Cup Almond Milk

1 Tbsp Honey OR Splenda/Stevia to taste

Directions:

1. Preheat oven to 375 degrees

2. Blend all ingredients together in magic bullet or food processor

3. Pour into sprayed pan (or 2 mini pans)

4. Bake for 30-40 minutes or until toothpick comes out clean

* To create a lava cake, place 1-2 squares of dark chocolate in the center of the cake before baking

delectableeats:

Mushroom and Green Tomato Stir Fry