Da Baby

Fitness. Healthy Life. Love. Life.

  • 17th November
    2013
  • 17
whitneygeorgefit:

Food prep:
Oven 375 cook 15/20 min
Top green beans (fresh from Sprouts)
Smoked paprika, coconut oil, dash of sea salt, garlic and herb seasoning
So yummy! #foodprep #eatclean #nutrition #bodybuilding #simple #fitspo #igfitness

whitneygeorgefit:

Food prep:
Oven 375 cook 15/20 min
Top green beans (fresh from Sprouts)
Smoked paprika, coconut oil, dash of sea salt, garlic and herb seasoning
So yummy! #foodprep #eatclean #nutrition #bodybuilding #simple #fitspo #igfitness

  • 23rd October
    2012
  • 23
  • 3rd September
    2012
  • 03
  • 9th May
    2012
  • 09
muffintop-less:

My Healthy Chocolate Peanut Butter Cup Mousse Pudding 
1 Scoop chocolate casein protein powder
2 Tablespoons of PB2 (you could also use natural peanut butter, but it will contain a lot more calories, so factor that in if you’re counting)
1/2 Tablespoon of unsweetened baking cocoa
1 Tablespoon of Stevia
2 or more Tablespoons of water (this part is tricky)
Put all of the dry ingredients in a bowl. Then (this is the important part!) SLOWLY add cold water, tablespoon by tablespoon.. mixing in between.. until you get a VERY thick consistency. Once it’s thoroughly mixed and at a thick consistency, pop it in the freezer for 15-30 minutes. I leave mine in for 30 because I like it colder and denser in consistency. It is seriously SO rich and delicious. I have it almost EVERY night before bed because it’s THAT good =)

muffintop-less:

My Healthy Chocolate Peanut Butter Cup Mousse Pudding 

  • 1 Scoop chocolate casein protein powder
  • 2 Tablespoons of PB2 (you could also use natural peanut butter, but it will contain a lot more calories, so factor that in if you’re counting)
  • 1/2 Tablespoon of unsweetened baking cocoa
  • 1 Tablespoon of Stevia
  • 2 or more Tablespoons of water (this part is tricky)

Put all of the dry ingredients in a bowl. Then (this is the important part!) SLOWLY add cold water, tablespoon by tablespoon.. mixing in between.. until you get a VERY thick consistency. Once it’s thoroughly mixed and at a thick consistency, pop it in the freezer for 15-30 minutes. I leave mine in for 30 because I like it colder and denser in consistency. It is seriously SO rich and delicious. I have it almost EVERY night before bed because it’s THAT good =)

  • 9th May
    2012
  • 09
muffintop-less:

My Rich Chocolate Banana Protein Shake
1 Scoop chocolate protein powder
1 Small or Medium banana
1 Cup unsweetened chocolate almond milk
1/4 Cup nonfat, plain Greek yogurt
1 Teaspoon unsweetened baking cocoa
3-5 Ice Cubes
Blend and enjoy! =) 

muffintop-less:

My Rich Chocolate Banana Protein Shake

  • 1 Scoop chocolate protein powder
  • 1 Small or Medium banana
  • 1 Cup unsweetened chocolate almond milk
  • 1/4 Cup nonfat, plain Greek yogurt
  • 1 Teaspoon unsweetened baking cocoa
  • 3-5 Ice Cubes

Blend and enjoy! =) 

  • 7th May
    2012
  • 07
thefameofhealthandfitness:

PEANUT BUTTER PROTEIN BALLS
By Oxygen magazine (Abs Special, p. 70)
Ingredients:
1 cup prunes
1/2 cup warm water
1/4 cup natural peanut butter
1 cup soy protein powder (I used MAGNUM isolate, Chocolate Love)
1/4 cup ground flaxseed
1/4 tsp cinnamon
1/8 tsp sea salt (optional)
1/2 cup dried cranberries
1/2 cup wheat germ, divided
SOAK prunes in warm water for 10 minutes to soften.
BLEND prunes and water in a food processor. Add nut butter and process until smooth. Add more water as needed. Add protein powder, flaxseed, cinnamon and salt, then add the cranberries and 1/4 cup wheat germ, and pulse to combine thoroughly.
ROLL dough into a small ball about the size of a gumball between your palms. If dough is too sticky to work with, freeze it for 15 minutes.
ROLL each ball in wheat germ to coat. Set balls on a baking sheet and place in a freezer for 2 to 4 hours to allow them to harden. Store in an airtight container in the refrigerator until needed.
Nutrients per serving (4 balls):
Calories: 180, Total Fats: 4g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0 mg, Sodium: 4mg, Total Carbohydrates: 20g, Dietary Fiber: 4g, Sugars: 12g, Protein: 16g, Iron: 2 mg
REVIEW: I don’t have a food processor so I blended everything in my blender. My blender was struggling to fully mix the ingredients so I added more water to help with the blending process. I think in the end, there was too much water because it was difficult to make these into balls. So instead I poured the mixture into my silicon 6-cup tray. Ball or no ball, these were delicious! If you prefer a sweeter protein treat, this is your guy.

thefameofhealthandfitness:

PEANUT BUTTER PROTEIN BALLS

By Oxygen magazine (Abs Special, p. 70)

Ingredients:

  • 1 cup prunes
  • 1/2 cup warm water
  • 1/4 cup natural peanut butter
  • 1 cup soy protein powder (I used MAGNUM isolate, Chocolate Love)
  • 1/4 cup ground flaxseed
  • 1/4 tsp cinnamon
  • 1/8 tsp sea salt (optional)
  • 1/2 cup dried cranberries
  • 1/2 cup wheat germ, divided

SOAK prunes in warm water for 10 minutes to soften.

BLEND prunes and water in a food processor. Add nut butter and process until smooth. Add more water as needed. Add protein powder, flaxseed, cinnamon and salt, then add the cranberries and 1/4 cup wheat germ, and pulse to combine thoroughly.

ROLL dough into a small ball about the size of a gumball between your palms. If dough is too sticky to work with, freeze it for 15 minutes.

ROLL each ball in wheat germ to coat. Set balls on a baking sheet and place in a freezer for 2 to 4 hours to allow them to harden. Store in an airtight container in the refrigerator until needed.

Nutrients per serving (4 balls):

Calories: 180, Total Fats: 4g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0 mg, Sodium: 4mg, Total Carbohydrates: 20g, Dietary Fiber: 4g, Sugars: 12g, Protein: 16g, Iron: 2 mg

REVIEW: I don’t have a food processor so I blended everything in my blender. My blender was struggling to fully mix the ingredients so I added more water to help with the blending process. I think in the end, there was too much water because it was difficult to make these into balls. So instead I poured the mixture into my silicon 6-cup tray. Ball or no ball, these were delicious! If you prefer a sweeter protein treat, this is your guy.

(via thefameofhealthandfitness-deact)

  • 5th May
    2012
  • 05
  • 5th May
    2012
  • 05

fitnesstreats:

Steamed Quinoa Cake

Ingredients for the cake:

  •  1 cup ground quinoa (125g). [Blend dry quinoa in a food processor to make ground quinoa. Quinoa flour would probably work too but making ground quinoa is cheaper.]
  • 1 cup water (240 ml)
  • 2 tbsp white almond butter
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp brown sugar (put more if you’re not used to low-sugar desserts) or your favorite sweetener to your own taste

Mix everything together. Put in a cake pan or in several small cake pans and place in a steamer. Steam for 25 to 30 minutes. (If you don’t have a steamer you can use a steamer pot with water at the bottom and a strainer on top to hold the cake.)

I made the raspberry filling mixing raspberries with a bit of white almond butter.

A small serving (on the first photo) is about a sixth of the whole cake and contains 90 calories.

(via eatforhealth)

  • 4th May
    2012
  • 04
divabikinileslie:
I’m totally going to try this post show. Yum!!
evepostapple:

Zain’s Homestyle Chickpea and Tofu Curry
Another one of my mom’s recipes made super healthy with fat busting, nutrient-rich plant-based, whole foods.
This recipe literally takes 15 minutes to whip up and make for a delicious dinner with a whole wheat roti and a huge salad on the side.
*makes 2 servings
Ingredients:
2 Cups Chickpeas (soaked overnight)
1/2 Block Extra Firm Tofu
2 Tbsp Tomato Paste (BPA free can or glass bottle variety)
1/8 Tsp Whole Mustard Seeds
1/4 Tsp Curry Powder
1/8 Tsp Coriander Powder
1/8 Tsp Cumin Seeds
1” Fresh Ginger (minced)
1 Cover Garlic (minced)
1/4 Yellow Onion
1/4 Cup Unsweetened Almond Milk
Himalayan Crystal Salt to Taste
1/16 Tsp Red Chilli Powder 
1/16 Tsp Ground Cinnamon
Few Sprigs Fresh Coriander
1 Tsp Extra Virgin Coconut Oil
Directions:
1. Melt coconut oil in a saucepan on high heat until it sizzles.  Add mustard seeds, cumin, garlic, ginger and onion, reduce heat, cover and simmer until seeds pop.
2. Add tofu and cook until golden and slightly crispy then add tomato paste, soaked chickpeas, almond milk and remaining powdered spices, cover and simmer for 5-10 minutes until thoroughly cooked.
3. Remove from heat and garnish with fresh coriander, serve hot.

divabikinileslie:

I’m totally going to try this post show. Yum!!

evepostapple:

Zain’s Homestyle Chickpea and Tofu Curry

Another one of my mom’s recipes made super healthy with fat busting, nutrient-rich plant-based, whole foods.

This recipe literally takes 15 minutes to whip up and make for a delicious dinner with a whole wheat roti and a huge salad on the side.

*makes 2 servings

Ingredients:

2 Cups Chickpeas (soaked overnight)

1/2 Block Extra Firm Tofu

2 Tbsp Tomato Paste (BPA free can or glass bottle variety)

1/8 Tsp Whole Mustard Seeds

1/4 Tsp Curry Powder

1/8 Tsp Coriander Powder

1/8 Tsp Cumin Seeds

1” Fresh Ginger (minced)

1 Cover Garlic (minced)

1/4 Yellow Onion

1/4 Cup Unsweetened Almond Milk

Himalayan Crystal Salt to Taste

1/16 Tsp Red Chilli Powder 

1/16 Tsp Ground Cinnamon

Few Sprigs Fresh Coriander

1 Tsp Extra Virgin Coconut Oil

Directions:

1. Melt coconut oil in a saucepan on high heat until it sizzles.  Add mustard seeds, cumin, garlic, ginger and onion, reduce heat, cover and simmer until seeds pop.

2. Add tofu and cook until golden and slightly crispy then add tomato paste, soaked chickpeas, almond milk and remaining powdered spices, cover and simmer for 5-10 minutes until thoroughly cooked.

3. Remove from heat and garnish with fresh coriander, serve hot.


  • 4th May
    2012
  • 04
muffintop-less:

Protein Pancake Recipe
Ingredients:
1/4 cup egg whites
1 scoop vanilla protein powder (any flavor will do)
2 tbs sugar-free vanilla coconut milk
1 tbs ground flaxseed
1/4 cup ricotta (gives thicker consistency, but optional)
1 tbs natural nut butter (optional topping)
Spray pan with cooking spray. Pour mixture into pan with heat on medium. Cook one side until you see the bubbles form. Gently flip over pancake and cook on the other size until the middle is done (use a spatula or fork to check the center and make sure it’s done).
I make this almost every weekend, it’s so good! =)

muffintop-less:

Protein Pancake Recipe

Ingredients:

  • 1/4 cup egg whites
  • 1 scoop vanilla protein powder (any flavor will do)
  • 2 tbs sugar-free vanilla coconut milk
  • 1 tbs ground flaxseed
  • 1/4 cup ricotta (gives thicker consistency, but optional)
  • 1 tbs natural nut butter (optional topping)

Spray pan with cooking spray. Pour mixture into pan with heat on medium. Cook one side until you see the bubbles form. Gently flip over pancake and cook on the other size until the middle is done (use a spatula or fork to check the center and make sure it’s done).

I make this almost every weekend, it’s so good! =)