Eat to be healthy & fit

motivationintohabit:

The red wine vinegar turned my garlic pink so they look like pink nerds. #nerdpasta #pastasalad #delicious #cooking #recipe @nerdyandgirly1004 (Taken with Instagram at El Dorado)

Pasta

12 ounces fusilli pasta

1 red onion

1 green bell pepper

1 can of black olives

Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

2 cloves of diced garlic

4 leaves of fresh basil or 1 teaspoon basil spice

1 teaspoon of oregano

1/2 teaspoon spicy brown mustard

1/4 teaspoon salt

1/8 teaspoon pepper

approx 250 calories per serving

freshandskinny:

mad-avokado:

claudyums:

Avocado, hummus, and a dash of salt on wheat toast 

damm

fitspo blog

(via sherry-blossom)

keep-calm-get-skinny:

I made them again omg but so yummy. gave these ones to my neighbor. @_@ nomnomnom

ok now everyones asking what they are

they’re oreo cheesecake bars~

recipe below~

Ingredients-

• 1 pound Oreo Cookies (1 package)
• 4 Tablespoons Unsalted Butter, melted
• 24 ounces, weight Cream Cheese, At Room Temperature
• ¾ cups Granulated Sugar
• ¾ cups Sour Cream At Room Temperature
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 3 whole Large Eggs, At Room Temperature

Preparation Instructions
1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Cooking Tips:
These work best served on flattened out cupcake papers with a fork stuck on top.

Nutrition info per bar (assuming its cut up into 24 pieces): 
223 calories
Total Fat: 14.7 g / Saturated Fat: 7.9 g / Cholesterol: 56.1 mg / Sodium: 186.9 mg / Potassium: 56.6 mg / Total Carbs: 22.4 mg / Sugar: 9.4 g /

(via fitterrunner)

notanotherhealthyfoodblog:

Spicy BBQ Chickpea Burgers & Lightened-Up Crispy Baked Fries

click photo for recipe

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gettingahealthybody:

Avocado spread with mushroom on toast, anytime!

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fuckskinnyletsgetfit:

30 days of healthy lunches.

(via huntinghealth)

gaintheirjealousy:

Lunchtime: Omelette with mushrooms, filled with tomato, feta cheese, olives and parsley; Salad with spinach, bell pepper, cucumber, beans, parsley and spring onion.

(via fithealthyfuture)

(via sherry-blossom)

gastrogoodies:

Asian Beef Salad with Sesame Orange Ginger Vinaigrette

(via keep-calm-stay-healthy)