Oh, hell yeah. I’m totally making these for my birthday dessert (Wednesday). Look at them! Aren’t they beautiful? They are flour-free, egg-free, gluten-free, low calorie, rich in omega-3, and from the comments on the site, absolutely delicious. AND MADE WITH CHICKPEAS! What?!

OK, here is the recipe (from the site)…

Genius Blondies

(makes 15-20 squares)

• 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• heaping 1/8 tsp salt
• 3/4 cup brown sugar
• 1-2 tsp vanilla extract
• 1/4 cup ground flax (20g)
• 1/4 cup peanut butter (or other fat source)
• optional: 1/3 cup chocolate chips

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard.

And…the best part: The Nutritional Info [one serving]…

• Calories: 74
• Fat: 2 grams
• Sugar: 6 grams
• Protein: 2 grams

I’ll let you know how it goes! I’m so excited. And the best part is they are healthy enough to not be considered cheats! I’m not telling my fam that they are made with chickpeas until after they eat them. muuahaha.

(The source is listed below - her site an a bajillion healthy, delicious-looking recipes! Check it out!)

thefameofhealthandfitness:

PEANUT BUTTER CUPS Recipe

Ingredients:

-1 scoop chocolate whey protein powder

-1 TBSP all-natural peanut butter

-1 TBSP unsweetened cocoa powder

-1-2 packets of Stevia

-4oz water

Method for Peanut Butter Cups

-Blend all the ingredients together in a blender
-Divide the peanut butter mixture into round muffin tins (USE a SILICONE tray!!!), filling about 3/4 full.
-Place filled muffin tin in freezer and let freeze for about an hour or until firm (Freeze any extra peanut butter cups for up to five days)

I highly recommend this recipe!

(Source: OXYGEN Magazine. August 2011 issue)

yes.

Avena - Healthy Oatmeal Shake
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 123.9 • Fat: 1.8 g • Protein: 6.8 g • Carb: 21.3 g • Fiber: 3.2 g
 

• 1/2 cup quick oats
• 2 cups water
• 1 cup fat free milk
• 1 cup ice
• 3 tbsp sugar
• 2 tsp ground cinammon

Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.

In a blender add milk, sugar, cinammon. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice. Enjoy!! Makes 4 cups.

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This sounds so amazing, I’m going to have to try it tomorrow. Maybe with peanut butter? Or honey instead of sugar? Or whey protein powder? The possibilities are endless!

The site has so many other great recipes, in particular some healthy cupcake recipes that I think I’ll be trying out for my birthday partaay, (which is the 4th by the way!)

keepcalmandeatanothercupcake:

This recipe minus the frosting is vegan, which makes me super happy! Soon as I find a good vegan frosting that would work for this recipe, I’ll make a new post all about it! If you have one please submit it! I would be so excited to try it!

ingredients: 

-yellow cake mix (18.25 ounces)

-two 20 ounce cans of crushed pineapples

-one 8 ounce package of cream cheese (can also use 1/3 less fat cream cheese)

-marsh mellow topping (7 ounces)

directions:

1. combined cake mix and one can of undrained pineapples.

2. mix well until one consistency. 

3. fill into cupcake liners and bake for recommended time on box or until tooth pick can be inserted and come out clean.

4. (frosting) combined one can of drained pineapple, marsh mellow topping, and cream cheese.

5. blend with hand mixer until consistent.

6. refrigerate. frost cupcakes when cool, and refrigerate again until ready to be eaten.

Cupcake w/o frosting: Old Points: 2 pts • Points+: 3 pts

Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g• Sugar: 12.2 g 

Cupcake w/ *frosting: Old Points: 3 pts • Points+: 4 pts

Calories: 140.2 • Fat: 2.8 g • Protein: 1.2 g • Carb: 27 g • Fiber: 0.3 g• Sugar: 16.4 g 

*remember this might very if you don’t use 1/3 less fat cream cheese. (I didn’t) Also varies on the marsh mellow topping you use.

**not an exact science^^

The cupcake part sounds especially yummy. Though I think I’d try something different for the frosting. And maybe a different cake batter…? Either way, YUM.

chasefear:

Sunny-Side Oats!

You will need:

-1/2 cup whole grain quick oats (prepared with water - 150 calories)

-1 egg, cooked over-easy (cooking directions - 70 calories)

-A sprinkle of reduced-fat mozzarella cheese (optional)

-Pepper to taste (optional)

**Remember: Oats can be savory too! Picture the oats as whole grain toast. People normally perceive oats as sweet because they are usually mixed with sugary/sweet ingredients.

Studying at the coffee shop now, but when I go home I’m making my protein shake lunch.

Then, I’m going to try my hand at almond butter! I found a recipe that is just almonds and salt, and mixed up in a food processor. Whaaat, can’t be that easy, can it? We shall see.

I love almonds, so having spreadable almonds will be heaven. Also, I can’t eat apples unless I eat something else with it, so this will be perfect!

healthyisfabulous:

Blend the following ingredients:

• 3/4 cup blueberries
• 3/4 cup pitted cherries
• 5 strawberries
• 1/4 avocado 
• 2 tsp wheat germ
• 2 tsp ground flaxseed 
• Water to thin

Avocado in a smoothie! I’ll have to try. I love new things in smoothies. :)

thefameofhealthandfitness:

Breakfast Smoothie Recipe

1 cup skim milk, 1 scoop whey, 1 TBSP all natural crunchy peanut butter, 1/2 TBSP flax seeds, 1/2 banana, 3/4 cup blueberries - BLEND.

This smoothie recipe inspired my smoothie yesterday and today. Thank you so much for suggesting putting peanut butter in a fruit smoothie - amazing!

(I skipped the whey in mine, added strawberries and 1/2 tbsp of flax.)

thefameofhealthandfitness:

***** THE FAME OF HEALTH and FITNESS’s CLEAN EATING PANCAKES *****

These pancakes are to DIE for! I promise you’ll never go back to your other pancakes again… and it’s okay to eat these everyday because they are CLEAN!!

*Makes 1 serving*

Blend the following ingredients:

• 35g of uncooked Quick cooking oats (or 1/4-1/2 cup)
• 1/2 TBSP flax seeds (optional)
• 35g cottage cheese or 1/4 cup (optional - but cottage cheese makes them fluffier)
• 5 egg whites 
• pinch of baking powder
• cinnamon (to your liking, I use 1-2 TBSP)
• 1/2-1 packet of Stevia or Splenda (optional - to add extra sweetness)
• 1/4-1/2 scoop whey (optional)

Heat up a medium pan and spray your pan with olive oil PAM. Add 1/3-1/2  of your batter to your pan, cook, flip, remove, and repeat for the remaining batter.

When your pancakes are ready, add 1 TBSP of all natural PB or almond butter, 1-3 TBSP of sugar-free syrup, and fruit (I prefer using one whole banana or mix half a banana and berries).

Enjoy! If you try this recipe, I’d love to hear about it! BTW, the pancakes are delicate so treat them with care when flipping them and I recommend cooking one at a time.

__________________________________________________________

NOTE: I have tried my pancakes using all of the above combinations and they are all wonderful but my usual go-to recipe is:

• 35g of uncooked Quick cooking oats
• 1/2 TBSP flax seeds 
• 5 egg whites 
• pinch of baking powder
• cinnamon 

I look forward to trying this ASAP.

pomegranate seeds <3

So good on spinach salads with a little bit of crumbled bleu cheese, red onions, olive oil and vinegar! Delish.