JKrollie

Notes: 3029 / 2 days ago from muffintop-less

muffintop-less:

This looks so helpful! Veggie cooking cheat sheet!

Notes: 446 / 2 days ago from muffintop-less

muffintop-less:

A little motivation..

Notes: 83282 / 1 week ago from prettyfoods (originally from diggthaat)

jingkie:

fudge.

Notes: 1061 / 2 weeks ago from muffintop-less

muffintop-less:

My “Dorm Room” Cardio Workout (I guess this works for at home too!)

50 jumping jacks

5 burpees

30 seconds of mountain climbers

5 jump squats

30 seconds of jump rope

10 push ups

30 second break

Repeat this 3-5 times (adjust according to fitness level.. you may need to do less or you may be able to do more). =)

Notes: 363 / 2 weeks ago from muffintop-less

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 =)

Notes: 1065 / 3 weeks ago from muffintop-less

muffintop-less:

Mexican Poblano Stuffed Peppers

INGREDIENTS:

1 cup cooked red beans, drained and rinsed

1 cup cooked long-grain brown rice

1/2 cup frozen whole kernel corn, thawed

1 medium tomato, diced

1 small zucchini, diced

2 tbsp onion, finely chopped

1 clove garlic, minced

1/8 tsp ground chile powder

1/2 cup packed cilantro leaves, chopped

1 tsp olive oil

1/8 tsp sea salt

1/8 tsp ground black pepper

Olive oil cooking spray

4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half

8 tbsp shredded reduced-fat Mexican cheese blend

4 tbsp low-fat sour cream

INSTRUCTIONS:

Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)

Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.

To serve, top each stuffed pepper half with 1/2 tbsp sour cream. Serve immediately.

Clean Eating Magazine

Notes: 439 / 3 weeks ago from muffintop-less

muffintop-less:

My Reeses Peanut Butter Cup Shake

1 Scoop chocolate protein powder (I used Gaspari’s Myofusion)

1 Cup unsweetened chocolate almond milk

1 Tablespoon natural peanut butter (or PB2)

1 Tablespoon unsweetened baking cocoa

2 Packets of Stevia

3-5 ice cubes

Blend and enjoy!