Hi, I'm Petra and this is my weight loss/fitness blog.
I used to be on Weight Watchers from January 2011 to October 2012, dropping approximately 45 lbs. I've made the transition from unhealthy and unhappy to athlete and this is my journey to becoming a healthier, happier me. I frequently post about my exercise (mostly running, yoga and lifting), the foods I eat, recipes I liked and my daily struggles. You'll also find the occasional tree hugger post, (travel) photography or anything else I find worth remembering and collecting.
I follow most blogs back that follow me. However, I do stay away from blogs that promote EDs, unhealthy methods of weight loss or negative body image.
Feel free to say hi any time!
Catching Elephant is a theme by Andy Taylor
Baked Oatmeal Casserole
Total Time: 50 minutes
Serves: 6
Ingredients
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Instructions
1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.
3. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.
EASY HEALTHY VEGAN BLACK QUINOA, BERRY AND CHIA SEED ENERGY BAR TOPPED WITH CRANBERRIES AND DARK CHOCOLATE RECIPE
- 1/2 cup of quinoa
- 2 tbsp of chia seeds
- 1 cup of frozen berries
- 12 dates
- 1/3 cup dried cranberries
- 2 bits of dark chocolate
This energy bar is rammed with goodness! Not only is it the quinoa a complete protein, meaning that it contains all of essential amino acids the body cannot synthesize from other sources, but it also has the highest iron content of any grain! Additionally it is rich in essential amino acids and vitamins A, B2 and E and is an excellent gluten free alternative to other grains. I get mine from the wonderful people at Real Foods. The dates and berries are full of vitamins and dietary fibre and keep the whole bar stuck together. And well, the chocolate is a little happiness booster, filled with antioxidants and caffeine to get you pumped up and ready to go :)
And the best point is they are so easy to make! Start off with rinsing the quinoa in cold water, then bring to the boil and let it simmer for approximately 15 minutes, drain and set aside to cool (if you have the time, let it cool in the fridge overnight). Next step is the base: throw the chia seeds, berries and dates into the food processor and blend till its a gooey sticky red mess. I like to add apple sauce and vanilla for extra flavor. In a bowl mix most of the dried cranberries with the black quinoa and red mess. Spread the mixture on a sheet of baking paper, it should have a fairly dense consistency. Bake at 190 C/fan 170C/gas 5 for thirty minutes, depending on the thickness of the energy bars. Once crispy, remove from oven and cut into portions. Now’s the time to melt the dark chocolate in a small saucepan and cover each bar liberally, then sprinkle chopped dried cranberries on top while the chocolate is still warm. Let the whole thing cool et voilà! Enjoy as a workout snack, a posh biscuit or a lunchbox snack.
HEALTHY LOWCARB CAULIFLOWER PIZZA CRUST
Recipe:
- Add 200g raw cauliflower to a food processor and pulse until the texture looks like rice
- Preheat oven on 230 degree Celcius and microwave to cauliflower rice for 7 minutes 3
- Mix the microwaved cauliflower with 100g cheese of your choice(I used non GMO soy), 2 eggwhites (65 g) or 1 whole big egg, spicery and herbs
- Put the mixture on a baking paper and spread with your hands
- Now put the crust for 20 minutes into your oven
- Add toppings of your choice and put again for 6-9 minutes into your oven 7
- ENJOY! Please tag me(thehealthycook) if you try or share my recipe! I hope you like it <3
Spicy quinoa salad (with carrot, tomato, cucumber, red onion, spices, lemon juice, fresh coriander, basil and wild garlic, olive oil, balsamic vinegar) on mixed greens, with panfried tofu ‘wild garlic’ and ½ slice pumpernickel bread with homemade guacamole
insta: katarinalari
VEGAN RAINBOW LASAGNA VEGGIE STACKS
Hey beautiful.: Low-Carb Chocolate Mug Cake
Here is the recipe for those who asked me! I’ll warn you, I don’t measure. Too much work. Sorry. Takes the fun out of experimenting!
Here is what you need:
- Butter (You could use coconut oil here)
- Cocoa Powder
- Coconut Flour
- Baking Soda
- 2 eggs
- Almond milk
- Sweetener
Step 1: Heat some…
Spicy Chickpea Vegetable Pancakes
- 2 cups chickpea/besan flour
- 1 cup water
- ½ tsp – 1 tsp ground coriander
- 2 tbs nutritional yeast
- ½ cup frozen spinach, thawed and excess water squeezed out
- 3 tomatoes, chopped into small pieces
- 3 green chilies, finely chopped (I added 5 or 6, with the seeds, and it was a tadddd too spicy)
- 4-5 green onions, chopped
- ¼ cup green peas
- 3 garlic cloves, minced
- ¼ tsp chili powder
- sea salt, to taste
- extra virgin olive oil for cooking, if needed
tomato tarts filled with sun dried tomato cream
