Go Bananas!
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Only healthy food on this blog!
And my daily food logs!


Permalink | 516 notes prettybalanced: Thai Noodle Salad
Permalink | 12,986 notes
Permalink | 71 notes kellie-the-vegetarian: Black-Bean Brownies  We all love brownies, right? and sometimes even I have the gooey, chocolatey goodness. Here’s the healthy option!- Back bean brownies, made with black turtle beans instead of flour the recipe is also gluten free and low-cal, not to mention absolutely delicious. I added a scoop of my new pea protein isolate so there like super brownies! Perfect for a pre or post gym snack :)  Ingredients: 2 cups black beans 1/3 cup apple sauce 2-3 Tbsp oil (I used macadamia oil- LOVE the flavour) 1 egg1 tsp vanilla extract1/4 cup cacao powder1/4 cup raw sugar 1-2 tsp honey (For a bit of extra sweetness, I needed it. But it is optional) A scoop or so of your favourite protein powder (optional)Walnuts and sultanas to top (optional) Method: Preheat oven to 180 degrees Celsius and grease a small cake pan.  Drain beans and puree in a blender UNTIL SMOOTH- make sure they’re completely blended, you dont want any bits of beans in your brownies (if you need extra liquid add the apple sauce/ oil early)  Add apple sauce, oil, eggs, vanilla.  Pour mixture into a bowl and sift in cacao powder, sugar and protein if using.  Pour into cake tin and top with chopped walnuts/ sultanas if using.  Bake in preheated oven for 30 minutes or until knife comes out clean.  ENJOY :)
Permalink | 34 notes prettybalanced: Baked Beet Chips
Permalink | 2,026 notes starsystemz: Nuts about Nuts?
Permalink | 63 notes prettybalanced: Rainbow Cabbage Salad with Tahini Lemon Dressing
Permalink | 120 notes prettybalanced: Baked Butternut Squash Fries
Permalink | 139 notes prettybalanced: Oven-Baked Vegetable Chips
Permalink | 701 notes maurathon: muffintop-less: Chocolate Avocado Banana Pudding [serves 2-4] 2 avocados, ripe 2 medium bananas, ripe 6-8T unsweetened cocoa powder 1t vanilla extract 1t cinnamon 1.5 scoops Raw protein powder In a food processor, combine the avocado + banana and process until smooth.  Scrape down the sides of bowl as necessary. Add the cocoa powder, vanilla, cinnamon, and protein powder [if using].  Process again until smooth. Refrigerate until ready to serve and add any topping you like. Store in a sealed container and eat within 2-3 days.  This looks glorious.
Permalink | 332 notes prettybalanced: Breakfast Quinoa with Yogurt and Banana
Permalink | 57 notes findvegan: Blueberry Almond yeast Bread loaf.
Permalink | 7 notes prettybalanced: Butternut Squash Ravioli with Sage Brown Butter
Permalink | 67 notes justeatyourveggies: Marinated Roasted Vegetable Antipasto Ingredients 1 eggplant, trimmed and cut into 1/4-inch slices 2 zucchini, cut lengthwise into 1/4-inch slices 1 red bell pepper, roasted and cut into wide strips 1 yellow bell pepper, roasted and cut into wide strips 1 small fennel bulb, cut lengthwise into 1/8-inch slices 1/4 cup extra virgin olive oil 6 large garlic cloves, sliced thin 2 teaspoons fresh parsley, minced 2 tablespoon Italian seasoning 1/2 cup black olives, diced and pitted 1/4 cup white wine vinegar salt and pepper, to taste Directions Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering using a spring form pan that has a sheet of parchment paper on the bottom. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover with plastic wrap and let chill at least 4 hours or overnight. Release pan and use the parchment to carefully slide onto a serving platter. Nutrition Information (serves 6): 150 calories, 10g fat, 125mg sodium, 5.5g fiber, 3g protein. Tip: don’t get scared by the fat content of this recipe, the fat is mostly monounsaturated and polyunsaturated fats which is good for the heart.
Permalink | 263 notes
Permalink | 21 notes carogetsfit: Mint chocolate with coconut on top!! I’ve said it once. I’ll say it again. I LOVE ARCTIC ZERO