too fit to quit

Here’s a picture of the cookie dough dip! Yum!

under400:

Butternut Squash Soup with Sage 
Gina’s Weight Watcher Recipes

• 1 butternut squash, about 2 cups cubed
• 1 carrot, peeled
• 1 small onion, chopped
• 1 celery rib, chopped
• 6 cups fat free chicken or vegetable broth
• 2 garlic cloves, halved
• 4 sage leaves
• 1/2 cup 1% milk
• salt and freshly ground pepper

1. Peel the squash and remove the seeds. Cut into medium size cubes.*
2. In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
3. Discard the sage and using an immersion blender, puree the soup. (You may also blend in batches in a blender.)
4. Add milk and adjust the salt and pepper to taste and serve. 
5. Great topped with freshly grated Parmesan cheese.

* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise. I could recommend clicking the link (name of recipe) if you need a visual.

Six 1 1/3 cup servings, 56 Calories each

Fat: 0.3 g • Protein: 2.6 g • Carb: 11.4 g • Fiber: 2.6 g

(via onedaybeautiful)

veganfoody:

TLT Sandwich Recipe (Tempeh, Lettuce, and Tomato)
This recipe features chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce and a generous slather of avocado on a thin slice (or two) of great bread. For anyone looking for a hearty, substantial, satisfying, nutritious, and meatless lunch - it’s hard to beat.

(via fitand105)

(via pictureperfectbodywerkit)

yackattack:

Check out this great recipe for Spaghetti Squash with Homemade Marinara Sauce at Vegan Yack Attack!

thanksforsharing:

Quinoa Bake with Pumpkin Seed Topping, for the quinoa inclined.