Hello

beautifulpicturesofhealthyfood:

Cauliflower Steaks  - Roasted slabs of cauliflower topped off with a tomato olive type salsa…RECIPE

(via losing-every-extra-pound)

thecakeculture:

Yesterday, something amazing caught my eye. Something blue. Something plastic. Something I had been wanting for ages - a popsicle set!

I bought 5 tubs of Chobani, just so I could get the pop set. Umm… Honestly, did I really need an excuse to buy Chobani? Not really, but I got a pop set for doing what I normally do anyway.

It was the first thing I did when I got home, make cho pops. Specifically, blueberry and banana cho pops. And it was the first thing I ate in the morning.

Verdict? They turned out ah-mazing!

Hey, cute and blue cho pop set! I foresee a long and healthy relationship with you. Whaddaya say we make more cho pop babies together in the future?

Blueberry Banana CHO Pops!

2 170g Chobani yogurt tubs (I used 1 blueberry & 1 plain)
1/2 cup frozen blueberries
1 ripe banana
1/4 cup honey

My original mixture made enough for an extra pop. I’d half the amount of blueberries next time, which I’ve included the adjustment in the recipe. Or… you can do away with the extra cho pop mixture like I did - down my hatch!

1. Combine all ingredients into a blender. 
2. Pour mixture into the moulds, and make sure to leave 0.5cm space from the top.
3. Freeze!

(via beautifulpicturesofhealthyfood)

inspiremethin:

beautifulpicturesofhealthyfood:

Cauliflower Steaks  - Roasted slabs of cauliflower topped off with a tomato olive type salsa…RECIPE

This looks amazing. Will need to make it one of these days.

one-twenty-five:

Good morrow dear Internet dwellers, Good morrow indeed. Is it really sad that walking to work this morning I was actually excited for my lunch? Of course not! It’s leftovers from my dinner, as my peeps on Instagram would have seen last night.

I made it up (but don’t let that little technicality scare you off) as this baby is easy, delicious, 100% paleo, and I deem it: Creamy Paleo Curry Of Awesome. 

It definitely serves two BIG meals (dinner last night & my lunch today)

Ingredients

• Veggies of choice (I used cauliflower, broccoli, mushrooms and onion)
• Meat of choice (I used 1 big chicken breast cut into small peices)
• ½ can of Coconut Milk (found in the Asian section)
• Spices/herbs of choice (I used “mild curry spice” I picked up at the market, Cajun spice & “general herbs.”)
• Salt & Pepper to taste

Instructions

1. Steam cauliflower & broccoli
2. Sautee chicken in pan with onion & mushrooms 
3. Once steamed, add the soft cauliflower & broccoli to pan
4. Pour about ½ can of coconut milk over the goods in the pan
5. Add spices & herbs to taste
6. Stir. The longer you leave the curry on the stove top, the creamier it’ll get – as the water evaporates.
7. Serve up, and enjoy!

Note: I’ve already made this recipe a few times and each time it’s magically different. I think the key to paleo is also having lots of herbs & spices available. Last time I added an asian spice, with raw cashews chopped up. Yummy!