Live fit, strong and happy. - Recipes

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Morning Blueberry Muffins

Who doesn’t love a fluffy muffin? I find them completely irresistible… However, most bakeries don’t necessary do them the healthier way, as they have way too many sugar.

So I thought: Is it really necessary?… Challenge accepted!


  • 120g of spelt flour
  • 50g of ground oatmeal flakes
  • 60g of brown sugar
  • 2 tbsp of soy yogurt
  • 3/4 cup of soy milk
  • 1/4 of sunflower oil
  • 1 tbsp of cinnamon
  • 150g of fresh blueberries


Mix all the dry ingredients first and then add the yogurt, oil and milk in this order. Bake for 15min at 200ºC.

The flavour is so good. You can feel the real taste of the blueberries.

(via queenprotein)


Rose and White Chocolate Cake | Style Sweet CA on We Heart It.


Cranberry Orange Upside Down Cake (grain-free)

I adore cranberries as you probably already know if you’ve been reading my blog. This healthy cranberry orange upside down cake recipe isn’t very rich or sweet. In fact I sweeten it with just a few tablespoons of maple syrup. It’s plenty sweet for my family though. Once you cut sugar out of your diet your taste buds become very sensitive to the sweet flavor and you just don’t crave or desire sugar. In fact, you might even become repulsed by it!

(via tumblrgym)



Krispy Kreme, Dunkin’s, Winchell’s… I’m not all that picky when it comes to doughnuts. So long as they’re fresh and full of sugar, I’m a fan. Since Fall weather usually reminds me of cuddling up in front of a fire with warm coffee and doughnuts, I decided to test my hand at the fine art of doughnut making. As usual, I healthified this taste treat! I was actually surprised at how delicious the dough tasted (I licked the bowl clean). They smelled amazing right out of the oven and I could barely wait for them to cool. They were fantastic on their own, but the glaze gave them an extra little kick!
I used a mini-doughnut tin for this recipe (hence the tiny doughnuts in the picture). But I’m sure it would work with a standard size doughnut tin as well! If you don’t have a doughnut tin, these actually come out just fine as muffins as well! =)
Doughnut Ingredients:
3/4 Cup Oat Flour
1/4 Cup Casein Protein Powder (or brown rice or pea protein)
1/2 Cup Coconut Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
2 TB Coconut Oil
1/2 Cup Buttermilk
1 tsp Vanilla Extract
1 TB Water
Glaze Ingredients:
3 TB Casein Protein Powder (or brown rice or pea protein)
2 tsp Coconut Sugar
1/2 tsp Cinnamon
3 TB Buttermilk
4 TB Water (or enough to have a thin, but not watery, texture)
Preheat oven to 350 degrees F. Grease doughnut tin with non-stick spray or oil of choice. Mix dry ingredients and wet ingredients in separate bowls. Carefully fold in wet ingredients. Mix until blended completely (there shouldn’t be any lumps). Place mixture in doughnut tin and pop in the oven for 15 minutes or until a toothpick comes out clean. While the doughnuts are cooling, mix the glaze ingredients together. The texture should be thin but it shouldn’t be so watery that it won’t stick to the doughnuts. Taste the glaze to be sure you’re happy with it, then drizzle it on top of the cooled doughnuts. Enjoy!
More Recipes You Might Enjoy:Peanut Butter Protein CookiesCinnamon Pumpkin Protein MuffinsHealthy Peanut Butter & Banana CakeBanana Spice Protein Muffins



Just went from 6 to midnight….

(via say-that-to-my-abs)


French Toast Rollups Tutorial {click link for full tutorial}

(via atffitnessjournal)