Trying to cut salt or sugar without cutting flavor? Try adding extra herbs to your food—mint and basil are a bit sweet, while oregano and chives add more of a strong taste for savory foods.
(via whatareyoudoingitfor)
A Journey, Not a Place
You don't just become healthy and stay healthy all in one day. It's not a place at which you suddenly arrive. It's a mindset; it's a struggle; it's a process; it's dedication; it's a journey.
Exercise for the Transversus Abdominis
(AKA the muscle that pulls in the ring of your waist)
One area of your abs you may be neglecting is the transversus abdominus - without working it, you run the risk of developing a square torso (straight up and down) rather than an hourglass one (tapered at the waist). Here’s what you can do along with your usual ab workout:
- Get on all fours, back straight, looking down.
- Exhale completely, then hold your breath.
- Pull your belly toward your spine (“suck in”) as hard as possible for 10 seconds, while continuing to hold your breath.
- Inhale. Take a few breaths, then repeat 10 times.
Later, you’ll probably feel as though you’d been laughing at something REALLY funny. That’s because you worked those same muscles. Enjoy!
(via backonpointe)
![See those two adorable cookies peeking out from under that mug? Those, my friends, are quickly going to become your go-to never-quite-tasted-anything-like-this cookie—for only 70 calories each! Best of all, they are whole grain, low fat, and can be made gluten free and sugar free, if you so desire. Exciting? I say…yes.
Glorious [almost] Gluten-Free Thumbprint Cookies
1 cup oat flour (grind 1 1/3 cup oats in a blender until powdery)
1/3 cup whole wheat flour (note: this recipe can be made completely gluten free, which was actually my intention—I didn’t grind up enough oats when I realized I needed more dry ingredients. Just measure out another 1/2 cup of oats.)
Scant 2/3 cup almond flour/almond meal (2/3 cup almonds ground in a blender until flour-like; don’t go too long or you’ll have almond butter)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup applesauce
1 1/2 tablespoons butter, softened
2 tablespoons honey
Scant 1/2 cup sugar (or sub in a calorie-free sweetener of choice)
12 teaspoons (4 tablespoons) jam of choice (or sub sugar-free/low sugar)
Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
Combine dry ingredients (first 5) in a medium bowl.
Mix wet ingredients (all BUT the jam) in a larger bowl until completely smooth. Mix in dry mixture until a dough forms.
Spoon dough onto a sprayed/greased or parchment lined cookie sheet in about 1-2 tablespoon mounds. Indent each with your thumb and spoon 1/2 teaspoon jam into each spot. I used raspberry jam, but any would be good.
Bake for 12-14 minutes. The cookie will be a light gold and the jam will have set. Let cool and dig in!
Per cookie: 70 calories; 2 grams fat (0.5 gram saturated fat), 2 milligrams cholesterol, 43 milligrams sodium, 13 carbs (1 gram fiber, 8 grams sugar), 1.5 grams protein. Vitamin A: 0% Vitamin C: 0% Calcium: 1% Iron 2%](http://24.media.tumblr.com/95e8d7b822fd4f4c3c93699f034acd45/tumblr_mf7t2mjRtg1rt05j8o1_500.jpg)
See those two adorable cookies peeking out from under that mug? Those, my friends, are quickly going to become your go-to never-quite-tasted-anything-like-this cookie—for only 70 calories each! Best of all, they are whole grain, low fat, and can be made gluten free and sugar free, if you so desire. Exciting? I say…yes.
Glorious [almost] Gluten-Free Thumbprint Cookies
1 cup oat flour (grind 1 1/3 cup oats in a blender until powdery)
1/3 cup whole wheat flour (note: this recipe can be made completely gluten free, which was actually my intention—I didn’t grind up enough oats when I realized I needed more dry ingredients. Just measure out another 1/2 cup of oats.)
Scant 2/3 cup almond flour/almond meal (2/3 cup almonds ground in a blender until flour-like; don’t go too long or you’ll have almond butter)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup applesauce
1 1/2 tablespoons butter, softened
2 tablespoons honey
Scant 1/2 cup sugar (or sub in a calorie-free sweetener of choice)
12 teaspoons (4 tablespoons) jam of choice (or sub sugar-free/low sugar)
Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius.
Combine dry ingredients (first 5) in a medium bowl.
Mix wet ingredients (all BUT the jam) in a larger bowl until completely smooth. Mix in dry mixture until a dough forms.
Spoon dough onto a sprayed/greased or parchment lined cookie sheet in about 1-2 tablespoon mounds. Indent each with your thumb and spoon 1/2 teaspoon jam into each spot. I used raspberry jam, but any would be good.
Bake for 12-14 minutes. The cookie will be a light gold and the jam will have set. Let cool and dig in!
Per cookie: 70 calories; 2 grams fat (0.5 gram saturated fat), 2 milligrams cholesterol, 43 milligrams sodium, 13 carbs (1 gram fiber, 8 grams sugar), 1.5 grams protein. Vitamin A: 0% Vitamin C: 0% Calcium: 1% Iron 2%
(via wakeuphealthy)
(via whatareyoudoingitfor)
