• 1/2 scoop chocolate whey in almond milk
• small slice fresh-made gluten free banana bread (finally figured out what to do with all those overripe bananas!)
• 2 pieces tempeh bacon

Somehow, food and fitness have become my central motivators—not weight loss. It went from “I’m trying to lose weight so i’m eating less and going to the gym,” to “I’m going to the gym and eating amazingly so I’ll end up losing weight.”

Fitspo is perfect.

Done and in the fridge/freezer:

• Rainbow lentils
• Curried Squash Stew
• Quinoa Bites
• Homemade vegan breakfast “sausages”
• Pre-prepared stir fry with homemade sauce
• Measured out berry/nut snack packs

To do:

• Black bean burgers
• Waffles
• Stuffed portabella burgers

It’s 6:30 and I’m exhausted. Home stretch I guess… what recipes do you guys want?

GUYS I JUST FOUND SPROUTED PASTA

Sweet Tooth Antioxidant Snack!

Keep your body healthy on a [goddamn cellurlar level] while satisfying the hell out of your sweet cravings! A 85% dark chocolate square and a dozen black berries. About 150kcal.

(You can also see my water log bracelets here. About 60% done with my daily water intake! I’m so excited about everything right now hahaha)

3 Ingredient Sweet Potato Burger

I’m not kidding. And they taste phenomenaul at about 160kcal a patty.

• Cut up 3 large sweet potatoes, then boil them until soft.
• While that’s cooking, mash up 4 cans of white beans with a fork, potato masher, or food processor.
• Once the potatoes are cooked, add them together with 2Tbsp crushed red pepper flakes and mash it all together.
• Form into patties, throw in the oven at 425* F until the edges start to crisp.

So fucking easy. Thank me later.

I just want the Internet to know why scientists are so cool.

Because my roommate busted out effing safety goggles when we were cooking today.

After 12 diced onions, not a tear was spilt.

Being Eastern European myself, I think this should be the theme song of body positive fitblr.

It’s just as weird and food-centric as 90% of you. Don’t lie.

I took a mixing bowl and made a salad in it for dinner.

It took an entire bag of spinach, but so worth it.

Please and thanks!

Gluten Free / Fitspo / Whey Protein BROWNIES!

Ingredients

• 1 cup oat or gluten free flour (the oat isn’t gluten free, but it is healthy)
• 3 TBSP unsweetened cocoa powder (100% cacao)
• 2 scoops chocolate protein powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 cup Stevia
• 8 oz berry flavored applesauce (or baby food)
• 4 egg whites
• Coconut oil (or non-stick cooking spray)
• 9 x 9 baking pan

Cooking Instructions | Healthy Brownie Recipe

• Preheat oven to 350°.
• Mix dry ingredients (flour, chocolate whey powder, baking cocoa, salt, baking soda) together in a large bowl.
• Mix wet ingredients (egg whites, berry applesauce, Stevia) together in a medium-sized bowl.
• Add wet ingredients to the dry ingredients.
• Oil the dish with coconut oil and spread mixture evenly among pan.
• Bake for 20-25min.

In today’s issue of What Marissa Is Cooking For Dinner:

Sweet Potato Enchiladas!

Vegan, gluten free, low sodium, and clean. As always.

The picture above is for the enchiladas, but I make a chipotle bean topping to add in extra protein because I lift heavy things and if you’re following me you probably to do. And we need our protein.

Ingredients: Enchiladas

• 1 tbsp. veg. oil
• 1/2 onion, chopped or in strips
• 1 bell pepper, chopped or in strips
• 3 cloves of garlic, minced
• 3 tbsp. chili powder
• 2 tsp. ground cumin
• 1/2 tsp ginger
• 1 pinch cayenne pepper
• 3 medium/ large sweet potatoes, mashed
• Tortillas (Whole Foods makes a good GF one, but flax seed or quinoa ones are great too. Just make sure you check the ingredients for anything crazy, as with all GF foods!)

Ingredients: Beans

• vegetarian bouillon cube
• 2 cans of black beans, drained (look for low-sodium ones or cook your own from scratch)
• chipotle peppers (look for La Morena brand in you Mexican food isle)
• spices to taste: I use garlic, basil, black pepper, ginger, paprika.

Directions

1. Preheat oven to 400 degrees. Poke some holes in the sweet potatoes and bake ‘em for 40 minutes or until some sugar comes out of the holes. You can also boil them, but cutting them takes longer… in the mean time go on Tumblr and look at more food porn.
2. Once they’re nearly done, heat oil in skillet, saute onion and garlic until they start to soften. Then add the pepper.
3. Add the sweet potatoes and mash them up until they’re a bit smushy with some chunk left to them
5. Remove from heat and add spices.
6. Fill the tortilla with this stuff.
7. Wrap it up, probably in tin foil if you’re like me and can’t make it stick to itself.
8. Bake for 13 minutes or until warm in a pyrex dish.

After that:
1. Follow the directions on your bullion cube. Super easy, right? Make a cup of broth.
2. Add the beans into the first skillet (because you don’t want to do extra dishes) and start cooking them. Add some spices.
3. While they cook, open up the jar of chipotle peppers and cut them up.
4. Slowly mix in the broth into the beans until they’re a little runny but not soup. You might have a bit left over. Then add some chipotle peppers or sauce to your preference. Let that all chill until your beans are done.

Serving options:

• Quinoa as a rice substitute on the side
• Fresh avocados! I know you love them, fitspo…
• Greek yogurt on top if you’re not vegan and want some extra protein
• You can also add kale to the sweet potato mix

Vegan Gluten Free Fitspo Buffalo ”Wings”

Holy crap I’m hungry and making these now. Save this one in your favorites for sure. I swear this is the best recipe ever for anyone with a food allergy fucking ever.

• 1 cup water or soy milk
• 1 cup flour (any kind will work—even gluten-free!)
• 2 tsp. garlic powder
• 1 head of cauliflower, chopped into pieces
• 1 cup buffalo or hot sauce
• 1 Tbsp. olive oil or melted vegan margarine

• Preheat the oven to 450°F.
• Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
• Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
• While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
• Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.

I don’t like meal plans so I don’t tend to follow them, but I do have dinner plans for this entire week! Basically the story is that work is slow as shit for me in winter so I’m broke but I have free time; my boyfriend has money and loves food.

So he’s been pretty much buying me any groceries I want in exchange for well cooked, healthful, vegetarian food that meets our dietary restrictions.

It’s like every fitspo’s dream I think.

I’m freezing half of everything too so we have a thousand and one good things when we’re lazy later on.

• Breakfasts: mostly eggs and toast because I’m half asleep but need something solid in the mornings.
• Lunches: mostly quinoa salads or sandwiches because I’m busy
• DINNERS—
• Monday: Italian vegan winter stew! Squash, kale, tomatoes, and chickpeas.
• Today: Black bean burgers. Found a recipe that’s 70% veggies including carrots, mushrooms, and orange juice!? So good.
• Tomorrow: left overs and maybe using uncooked leftover veggies to do something traditional Americana (squash, sweet potatoes, kale, quinoa?)
• Thursday: take the rest of the left over veggies, make some sauce, and throw all that shit on a whole wheat dough for vegan pizza that’s 75% veggies
• Friday: DO YOU KNOW HOW MANY LEFT OVERS I’M GOING TO HAVE?
• Weekend: STILL EATING THE LEFT OVERS

Breakfasts are currently mostly eggs and toast, lunch is mostly quinoa salads or sandwiches, snacks are mostly salads.

FOOD FOOD FOOD

Especially Indian food. That shit is delicious.