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try-athlete: Black Bean Brownies (adapted from Chocolate Covered Katie)  Truthfully? Wow. Just wow. I haven’t had a good, fudgey brownie in yonks because I know it’s swimming in butter and white sugar and all the things that aren’t good for you and make your waistline bulge. Except this one. I’m still reeling from shock at how something can be so simultaneously decadent AND healthy at the same time.  For ages, I’ve had my eye on Chocolate Covered Katie’s black bean brownies, and I decided today was the day. I made mine in a blender whereas they apparently work best in a food processor, but it was good nonetheless. I gave them to my housemate without saying anything, and her verdict was that they were a great brownie! Just a great brownie, not even a great healthy brownie. She had no clue it was made from black beans! The healthy bit is just the metaphorical icing on the top. Ingredients 1 400g can of black beans, drained.  2 tbsp of Dutch cocoa powder 1/2 cup quick oats 1/4 cup Chocolate Coconut Butter  1/4 cup honey 2 tsp pure vanilla bean paste 1/2 tsp baking powder 1/4 tsp sea salt 2/3 cup milk chocolate chips  Instructions  Preheat oven to 180 degrees Celcius.  Blend all ingredients aside from chocolate chips together. Add chocolate chips.  Pour mixture into prepared pan Bake for 15-20 minutes, and cool for extra 10 minutes (try your very best!) before cutting.  Enjoy!! 
healthy-journey: seedsnsmiles: Asian baked tofu with mushroom brown rice and broccoli. The tofu recipe comes from here and I baked it rather than sauteing or grilling. The mushroom rice was very simple - I sliced up a portabello mushroom and simmered this with some short grain brown rice for 5 minutes so the rice would retain the flavour of the mushrooms, then removed the slices, only re-adding them 1 minute before the rice was done to re-heat them. And you should all know how to cook broccoli, really. (Boil/steam it until it’s not crunchy anymore, haha!) And for dessert I had a crisp, crunchy red apple. :) mmm… this looks so good and so simple! *writes tofu down on the shopping list*
crazykidthatsme: Roast pumpkin, peanut and tomato salad #vegan #whatveganseat #vegansofig #veganfoodshare (Taken with Instagram)
spinach, watermelon and feta salad! #healthy #nutrition #food #instafood #watermelon #salad #recipe #vegetarian #fitspo (Taken with Instagram)
loraewinaga: Grilled Stone Fruit Serves 6 Ingredients 2 pounds assorted plums, peaches, and nectarines (halved and pitted) Olive oil Greek yogurt Directions Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt. oh dang
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