#low-fat
We already knew that vegan was best, now we break down some myths.
Sticking to a low-fat, vegan diet may help people with multiple sclerosis fight fatigue, according to a new study presented at the American Academy of Neurology’s annual meeting in Philadelphia.
The study, which began in 2008, is the first randomized-controlled trial to examine the effect of a low fat vegan diet on managing MS, an…
Low cal summer snack
We need a blueberry emoji. Seriously but anyway! I’m sure many of you have heard of or seen this and I always kinda pushed it to the side but PLEASE try it!
All I used for this is blueberries and low fat yogurt, I plopped the blueberries in and then put it on parchement paper to freeze!
-1 container blueberries (78 cals)
-1 container low fat yogurt (35 cals)
Whole recipe= 113 cals!!
This is so good and refreshing. It’s also like a really yummy version of frozen yogurt!! Only much more satisfying. It took me an hour to eat tbh because it gave me brain freeze a lot and I took my time. Also blueberries are really good for you and the yogurt has protein, so even though I wasn’t hungry I didn’t feel bad. I HIGHLY suggest this if you feel like you’re going to binge, but it was so filling i would consider this two portions if you’re just looking for a snack. If you have half it’s only 57 cals!! Say safe loves.
My dinner yesterday :) (with a banana-spinach smoothie)
lfrvrecipes:
Dipperdedip
1 person
Ingredients:
dip:
30 gram red pepper
60 gram zucchini
1 carrot
2 tomato’s
20 gram sprouted broccoli
1 medjool date
(maybe it’s better with more pepper or more zucchini etc. you can try it)+ 3 celery stalks
and ¼ cucumberInstruction:
Process the dip ingredients until it’s smooth.
Chop the celery and cucumber into pieces.And enjoy!
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raw carob powder (healthy ‘chocolate’!) and 0,7 l
bottles for smoothies! (for during school)
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Day 7! I’m so glad I am on the final what I eat in a day ! I could never imagine doing it as a regular thing (such a faff!) but it was interesting to see the amount of bread I eat haha.
Today I had banana+peanut butter nice-cream topped with milled flaxseed ,mixed grains and vegan quorn burgers and finished off with a giant plate of potatoes and sriracha (I think there are about 3-4 big potatoes on that plate )
I will be going into more details on a few foods that I think deserve more info throughout the week so look out for that!
I shall also keep you guys informed on this agonising week of no bread
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Felafel in collard wrap from the Santa Monica Farmers Market on the weekend. Filled with ALL THE THINGS! Beets, arugula, carrot, tahini, felafels …ofcourse. By the time i returned home on the bike, the collards has kind of steamed; which i actually like as it wasnt so harsh on ze tummmmmy!! Favourite felafel locations please!!! and..while i have you, happy abd bountiful equinox blessings to you!!! (at Santa Monica Farmers Market)
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Cheesy Vegan Butternut Squash “Alfredo”
Creamy, cheesy, grain free spaghetti with butternut squash sauce and lightly fried kale. Vegan. Cremet, ostet, frynfri spaghetti alfredo med butternut squash sauce og let ristet palmekål. Vegansk. I’ve always been very fond of big bowls of creamy spaghetti. I remember always choosing spaghetti a la carbonara at restaurants as a child and when I was even younger I just wanted spaghetti with butter…
The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips. Verdens sundeste salte snack. Fulde af protein, fedtfattige og low carb kikærtechips The blog has had a little face lift. Yay! I know… “Again?” you are probably thinking. But the thing is I am currently in a mood where I want to change a lot of things. Clean up. Declutter. Do you know that feeling?…
Sunde romkugler. Veganske og fedt fattige. Healthy rum balls that taste just like the real thing. Vegan and low fat. I used to love rum balls. Like a lot. It’d be my first choice at the bakery (well, maybe second after scones, but whatever). They just have such an amazing flavour and texture and argh… So good. So when one of my friends, Anna, wrote me last week telling me she had made healthy…
REVIEW: Better Bagels - Vegan Keto Protein Bagels
#CutsCurvesFitness Review - #BetterBrand Vegan Keto Protein Better Bagels
1 ingredient healthy vegan pancakes (low fat, high protein)
Ingredients:
•Pancakes
Enjoy!
RECIPE BY BECKY DUFFETT | PHOTO BY ERIN KUNKEL
Summer is here—
Time to fire up the grill! But barbecue season doesn’t have to burn all your healthy habits. Try this fresh and fabulous salad, featuring sticky-sweet chicken and colourful summer veg, drizzled in a buttermilk ranch dressing.
It’s a smart alternative to burgers and hot dogs, but it’s also a delicious way to remix leftovers, if you happen to have some bird hanging around after the big cookout.
Ranch dressing is irresistible when you add a big hit of fresh herbs. This recipe calls for a trio of parsley, chives, and dill, but you could just use 3 tablespoons of your favourite, or any combo you like.
INGREDIENTS
Serves 4:
- 2 skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- ½ cup (4 fl oz/125 ml) barbecue sauce, low salt, plus more for drizzling
- 1 ear of sweetcorn, husks and silks removed
- Extra-virgin olive oil for brushing
For the ranch dressing:
- ½ cup (4 fl oz/125 ml) low-fat buttermilk
- ½ cup (4 oz/125 g) plain, low-fat Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 small clove garlic, smashed
- 1 tablespoon each minced fresh parsley, chives, and dill (see note)
- Pinch of Cayenne pepper
- 4 cups (4 oz/125 g) mixed greens
- 1 cup (6 oz/185 g) cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup (2½ oz/75 g) crumbled blue cheese
Method:
- Place the chicken in a glass bowl or baking dish and season on both sides with salt and pepper. Pour the barbecue sauce over and turn to coat. Cover and refrigerate for a few hours or overnight.
- Preheat a grill or grill pan over medium-high heat. Oil the grill rack. Pull the chicken out of the fridge and let it come to room temperature. When the grill is hot, place the chicken over the hottest part and cook, without moving, until marks develop on the first side, about 5 minutes. Turn and cook until marked on the second side, 5 minutes. Move to a cooler part of the grill, cover, and continue to cook until the chicken is firm to the touch and no longer pink at the center, 10 minutes longer. Transfer to a cutting board and let rest for 10 minutes. Slice across the grain and set aside.
- While the chicken is resting, brush the corn with olive oil and season with salt and pepper. Place over the hottest part of the grill and cook until marked, turning a few times, 10 minutes total. Transfer to the cutting board. When the corn is cool enough to handle, cut the kernels off the cob and set aside.
- To make the ranch dressing, in a small bowl, whisk together the buttermilk, yogurt, lemon juice, garlic, parsley, chives, dill, cayenne, ½ teaspoon salt, and several grinds of pepper. Taste and adjust the seasoning. Cover and chill until ready to use.
- Divide the greens between plates. Arrange the chicken, tomatoes, corn, and red onion on top. Drizzle with the ranch dressing and a little additional barbecue sauce. Sprinkle with the blue cheese, grind with pepper, and serve.
MAKES 4 SERVINGS
Nutrition Facts (per serving)
- Calories 303
- Protein 25 g
- Total fat 12 g
- Saturated fat 5 g
- Carbs 26 g
- Fiber 3 g
- Total sugar 16 g
- Sodium 564 mg
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
BECKY DUFFETT
Fitbit Nutrition Editor Becky Duffett is a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes.
