Office by Alex Penny
Okay, okay so it's all about food.
(via fitnessisfitfor-me)
seriously… this is foodporn!
Vegan coconut-curry chickpea quinoa pineapple burgers
(via j-u-s-t--skinny)
Mango-Ginger-Strawberry Smoothies!
Ingredients:
1 cup chopped peeled mango
1 cup hulled strawberries
3/4 cup crushed ice
1/2 cup vanilla low-fat yogurt
1/4 cupcold water
2 teaspoons minced crystallized ginger
2 teaspoons honey
Directions:
Combine all the ingredients in a blender and purée until well-blended.
For nutritional information click here
(via kungfud)
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Servings: 3 • Serving Size: salad with 2 chicken tenders
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g• Sugar:10
Ingredients:
- 6 (about 12 oz) chicken tenderloins
- 6 tbsp shredded coconut
- 1/4 cup panko crumbs
- 2 tbsp crushed cornflake crumbs
- 1/3 cup egg substitute or egg whites
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato, sliced
- 1 small cucumber, sliced
For the Vinaigrette:
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar (balsamic would work too)
- 2 tsp dijon mustard
Directions:
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup.Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.
(via fitnessisfitfor-me)
filtered page full of just lunch & school tips! want snack tips - click here!
(via flatbellywanted)
(via fitness-and-diet)
(Source: healthyfoodhealthyfoods, via dandelionkissessexywishes)
(Source: weheartit.com, via lex-gets-fit)
Quinoa vegetable paella
Cooks quickly, tastes yummy, gluten-free and packed with nutrients, including high quality protein, dietary fibre, calcium, magnesium, iron, copper and phosphorous.
One of those dishes that seems to improve over night…
(via mission-thin-possible)
