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Whole Wheat Banana Blueberry Bread
I AM MAKING THIS THIS WEEKEND. It looks amazing, and no butter — click through for the full recipe/instructions!  (If/when I make it, I’ll upload my own photos and calculate the nutrition info!)
1 cup whole-wheat flour
1/4 cup almond flour (if you don’t have almond flour, replace with whole wheat is fine)
1/4 cup sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 egg
1/3 cup low-fat plain yogurt (or sour cream)
1 tablespoon low-fat milk
3 ripe bananas; mashed
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
3/4 cup – 1 cup blueberries (frozen or fresh)


1 cup white whole wheat flour
1 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar
3/4 cups crunchy peanut butter
1 tablespoon vanilla extract
1/2 cup low-fat milk
1/2 cup chocolate chips
Preheat oven to 350º F
2. In the bowl of an electric mixer, add peanut butter and sugar and mix on high speed until fluffy, about 2-3 minutes. Add in vanilla extract and mix until combined.
Add in flour, oats, salt and baking soda, mixing on medium speed. The dough will look crumbly and you want the peanut butter mix to be broken up into clumps. Add milk with the mixer on low speed, and mix until a dough forms. Fold in chocolate chips.
Make sure dough is completely combined, and roll it into a ball with your hands. Place it in the middle of an 8×8 baking dish, pressing it to fit. Bake for 18 minutes, or until set and golden on top. Let cool completely, then cut into 9 squares.


Pasta Muffins
• 1 to 11/3 cups cooked wholegrain pasta of choice • 1 egg • 1/2 cup cottage or shredded goat cheese • salt + pepper + chili to season • veggies or protein to stir in
—> preheat oven to 400
—> mix the eggs, seasoning and cheese together, then stir in the pasta and veggies / mix ins
—> place mix in a muffin pan previously greased / sprayed
—> Bake for 8-10 minutes, or until set. Take out
—> ENJOY! x
Renniesane / Tumblr

ok I’m doing this