Hey ya’ll! I’ve been bad. Real bad. At posting on tumblr, that is. Truth be told, my heart (and appetite) is currently with Pinterest. If you’re a pinner, follow my Good Food Is Good board there!

pinterest.com/naclaq/good-food-is-good

1/4 cup quick oats + 1 tsp low-sodium peanut butter + a sprinkling of pomegranate seeds = yummy healthy morning starter!

Homemade sweet and sour tofu with brown rice

(Source: bluelist)

inspirationkick:

Ingredients

• 2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 3 medium portobello mushrooms
• 1 red and/or yellow sweet pepper, quartered
• 8 6- to 7-inch flour tortillas* (soft taco or fajita size)
• 2 …

(Source: bhg.com)

eathealthyexercisealot:

i make this. it’d be nice with frozen greek yogurt ,giving the idea of ice cream.

fitfitfitfitfit:

Recipe: Healthy Cabbage and Egg Stir-Fry

So maybe not strictly Chinese, but close enough! I had this for a post-workout dinner. It was amazing, even if it doesn’t look all that appetizing.

Ingredients:
1 whole egg (with the yolk)
2 egg whites
1 - 1 1/2 cup shredded cabbage (any kind, I used Chinese)
olive oil
curry powder
ground chilli
1 tbsp water

1. Heat up about a tsp of olive oil on high heat in a NON-STICK SKILLET. When the oil becomes hot, add in all your shredded cabbage and stir around for a few minutes, until the cabbage starts to become greener and brighter.

2. At this point, add in curry powder and ground chilli to taste. Mix well to incorporate the spices.

3. Cook cabbage until bright green, then place the stir-fried veggies in a separate bowl.

4. In a small bowl, crack in one whole egg and 2 egg whites. Add 1 tbsp water and mix well; for added Asian authenticity, use chopsticks instead of a pair of forks.

5. Pour the egg mixture into the cooked veggies and combine the batter well.

6. DO NOT RE-OIL YOUR SKILLET. Turn the heat back on to medium and pour the entire batter into your skillet.

7. Wait for the egg/cabbage mixture to cook for a few minutes, or until the edges have browned, then use the edge of your spatula to mix the entire thing together.

8. Cook until desired consistency.

9. SERVE.

IT IS DELICIOUS. Trust me.

For the calorie-conscious:

The entire recipe is 144 calories, 9g fat (from the olive oil), 1.5g carb and 14.5g protein.

livinghealth:

I woke up a little late today, so I needed to make a filling, nutritious, and most importantly, FAST breakfast before my workout. This 155 cal peanut butter oat mug-muffin, packed with 10g of protein, was the perfect solution! Three hours later, and I’m still not hungry!

INGREDIENTS:

• 1/4 cup liquid egg whites (30 cals)
• 1/4 cup plain oatmeal (75 cals)
• 1 Tablespoon Water
• 1 Tablespoon Better n Peanut Butter or Peanut Wonder (50 cals)

INSTRUCTIONS:

• Combine all ingredients in a large microwave safe mug and stir well. Pop in the microwave for 30 seconds, stir, and put in microwave for another minute, or until thoroughly cooked! Enjoy! 

skinnybitchrecipes:

Skinny Watermelon Mint Popsicles

Ingredients:

• 4 cups cubed watermelon (182 calories)
• 1/3 cup splenda (0 calories)
• 1/3 cup mint leaves (5 calories)
• juice of 1 lime (10 calories)

Place all ingredients in a blender and mix until smooth. Pour into popsicle molds and freeze until solid. Makes about 12 pops.

Serving Size: 1 popsicle

16 calories. (You can even eat ALL of them for 197 calories.)

(Source: )