Hey you! My name is Sarah Beth and I'm a 19-year-old college student living in Savannah, Georgia. But this is only my first year in Georgia - I have lived in Saudi Arabia for my entire life prior. This blog has become my life-line for health and weight-loss motivation. I want to thank the entire healthy blog community for your support, even if indirect!

Oh, and I like dinosaurs, especially because of THIS.

5'5" | HW: 139 | SW: 135 | CW: 124
GW1: 130 | GW2: 127 | GW3: 125 | UGW: 122

RACE TIMES
5K: 22:43
10k: 48:46
13.1: 1:43:28

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healthy hallelujah!
peanutbutter-queen:

Chocolate Fudge Pie
This is honestly one of the best things I have EVER made—and it’s healthy!
1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
1 tsp cocoa powder
1 tsp pure vanilla extract
2 tablespoons milk of choice
scant 1/8 tsp salt
8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
2-3 tablespoons agave or other sweetener (When I make this just for me, I omit)
optional: extracts, flavorings, or liqueurs
Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. Fridge until chilled. This gets firmer and firmer, the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken.)
Nutritional Info:
143 calories
6 grams fat
2.5 grams protein
0mg cholesterol
^From Chocolatecoveredkatie.com

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peanutbutter-queen:

Chocolate Fudge Pie

This is honestly one of the best things I have EVER made—and it’s healthy!

  • 1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tablespoons milk of choice
  • scant 1/8 tsp salt
  • 8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
  • 2-3 tablespoons agave or other sweetener (When I make this just for me, I omit)
  • optional: extracts, flavorings, or liqueurs

Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. Fridge until chilled. This gets firmer and firmer, the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken.)

Nutritional Info:

  • 143 calories
  • 6 grams fat
  • 2.5 grams protein
  • 0mg cholesterol
^From Chocolatecoveredkatie.com

(Source: vivoter)

May 23rd at 3AM / via: happylists / op: vivoter / tagged: food. recipe. / reblog / 724 notes

Healthy Hallelujah’s Vegan Chickpea Nuggets

This is probably the strangest, yet most delicious healthy concoction I have ever put together. I really wasn’t expecting these babies to be so amazing!

So basically, I am a broke college student, and I don’t want to spend money on extra groceries for my last week at school. So, I rummaged through my cupboards, got creative, and found a few things to throw together. 

What you need:
1 16oz can of chickpeas
1 clove of garlic, chopped
1-2 tsp cumin powder
1 tsp sea salt
1-2 tsp olive oil 
Panko Italian breadcrumbs (if vegan, make your own in a food processor by processing dry bread with Italian seasonings) 

What you do:
1) Preheat oven to 400 degrees. Combine chickpeas, chopped garlic, cumin powder, and sea salt in a food processor. The final consistency shouldn’t be chunky, but thick. You don’t want to thin the “dough” out to hummus consistency.  
2) Roll chickpea “dough” into little bite size balls and cover lightly with olive oil. 
3) Flatten out the balls so that they are about half an inch thick, then pat both sides lightly onto the breadcrumbs.
4) Spray a cookie sheet with cooking spray or coat with the remainder of the olive oil. Place nuggets on the cookie sheet.
5) Bake in the oven for 10 minutes, flip, and bake for another 10 minutes. 

PERFECT CONSISTENCY, I tell you! PERFECT. I can’t believe I came up with this (and no, they are not just falafel.. they are nuggets, hehe). Enjoy!

overcoming-obstacles:

Ingredients

3 medium russet potatoes, scrubbed, skin on, sliced into paper thin rounds 1mm to 1.5mm thick
salt & pepper to taste* (if desired)

Directions
Arrange potato slices in single layer on paper towel; cover with another paper towel; press out liquid; surface should appear dry. Sprinkle on desired seasonings. Arrange slices in single layer on microwave potato chip tray; or, on parchment paper that is sprayed with cooking oil on top of microwave-safe plate. Microwave on high until partially browned. The exact cooking time will vary, depending on the size and power of your microwave. An 1100-watt microwave takes approx. 3-4 min. to cook a tray. Transfer cooked chips to wire rack to cool and crisp. Store in air-tight container.*ADDITIONAL SEASONINGS may be added before the chips are cooked:—garlic salt or powder—parmesan cheese —dry ranch dressing mix —chili powder, cayenne, or taco seasoning—curry powder—dried herbs: basil, oregano, dill, rosemary, etc.—get creative with your own flavor combos



must make!

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overcoming-obstacles:

Ingredients
  • 3 medium russet potatoes, scrubbed, skin on, sliced into paper thin rounds 1mm to 1.5mm thick
  • salt & pepper to taste* (if desired)
Directions
Arrange potato slices in single layer on paper towel; cover with another paper towel; press out liquid; surface should appear dry. Sprinkle on desired seasonings. Arrange slices in single layer on microwave potato chip tray; or, on parchment paper that is sprayed with cooking oil on top of microwave-safe plate. Microwave on high until partially browned. The exact cooking time will vary, depending on the size and power of your microwave. An 1100-watt microwave takes approx. 3-4 min. to cook a tray. Transfer cooked chips to wire rack to cool and crisp. Store in air-tight container.

*ADDITIONAL SEASONINGS may be added before the chips are cooked:
—garlic salt or powder
—parmesan cheese 
—dry ranch dressing mix 
—chili powder, cayenne, or taco seasoning
—curry powder
—dried herbs: basil, oregano, dill, rosemary, etc.
—get creative with your own flavor combos

must make!

May 15th at 10AM / via: singmestrong / op: overcoming-obstacles / tagged: food. recipe. / reblog / 1,626 notes
wanted a clean and healthy dessert, so i made chocolate-nut pudding! i blended nuts, cacao powder, oats, greek yoghurt, coconut milk, and stevia in the food processor & refridgerated it. yummy, thick consistency! and now i’m so full! perfect.

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wanted a clean and healthy dessert, so i made chocolate-nut pudding! i blended nuts, cacao powder, oats, greek yoghurt, coconut milk, and stevia in the food processor & refridgerated it. yummy, thick consistency! and now i’m so full! perfect.

Healthy Hallelujah’s Coconut Green Smoothie!

Soo I just threw some stuff together in a blender today after my run and it was absolutely amazing!

4 frozen peach slices
1 medium ripe banana
A handful of spinach
2-3 tablespoons of low-fat cottage cheese for consistency (you can’t taste it at all.. it just makes it creamier)
Sweetener to taste
A pinch or two of xantham gum for thickness
1 cup of light coconut milk 


Blend together and top with light cool whip! Enjoy! (I know I will!)

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Healthy Hallelujah’s Coconut Green Smoothie!

Soo I just threw some stuff together in a blender today after my run and it was absolutely amazing!

4 frozen peach slices
1 medium ripe banana
A handful of spinach
2-3 tablespoons of low-fat cottage cheese for consistency (you can’t taste it at all.. it just makes it creamier)
Sweetener to taste
A pinch or two of xantham gum for thickness
1 cup of light coconut milk


Blend together and top with light cool whip! Enjoy! (I know I will!)

riiaeatsright:

Riia’s Raw Vegan Chocolate Crunch Pudding
Ingredients: 3/4 cup Mixed Nuts (I used cashews, almonds, and walnuts) 1/4 cup Rolled Oats 1/8 Cacao Powder 2 tbsp Organic Agave Nectar (or Honey) 1 tsp Vanilla Extract 1/8 cup Dark Chocolate Almond Milk
How to: In a food processor, blend nuts, oats and cacao powder. Once they reach the texture of flour, add in agave and vanilla. Blend until dough forms. Put dough into blender and add Dark Chocolate Almond Milk. Blend until pudding consistency. Refridgerate. Enjoy! :)

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riiaeatsright:

Riia’s Raw Vegan Chocolate Crunch Pudding

Ingredients:
3/4 cup Mixed Nuts (I used cashews, almonds, and walnuts)
1/4 cup Rolled Oats
1/8 Cacao Powder
2 tbsp Organic Agave Nectar (or Honey)
1 tsp Vanilla Extract
1/8 cup Dark Chocolate Almond Milk

How to:
In a food processor, blend nuts, oats and cacao powder. Once they reach the texture of flour, add in agave and vanilla. Blend until dough forms. Put dough into blender and add Dark Chocolate Almond Milk. Blend until pudding consistency. Refridgerate. Enjoy! :)

May 2nd at 10AM / via: riiaeatsright / op: riiaeatsright / tagged: food. recipe. / reblog / 151 notes
evepostapple:

Zain’s Clean Coconut French Toast
No I’m not kidding.  Yes you can enjoy French Toast while eating clean and getting lean! Check out my signature recipe below:
Ingredients:
2 Slices Spouted Grain Bread (I use Mana or Ezekiel Bread, you can also use a gluten-free option)
1/4 Cup Light Coconut Milk
1 Tbsp Raw Unpasteurized Honey OR Sugar-free Syrup
4 Egg Whites
1/4 Tsp Cinnamon
1/8 Tsp Vanilla
1 Tbsp Unsweetened Shredded Coconut
1-2 Stevia/Splenda (optional)
Cooking Spray
Directions:
1. In a bowl, whisk egg whites, coconut milk, vanilla and cinnamon
2. Coat bread slices, turning several times in the mixture until the bread is completely coated and heavy
3. Spray pan lightly with cooking spray and cook bread on medium heat until golden and slightly crispy on both sides
4. Top with shredded coconut and honey OR syrup and serve warm
*I often top this with grilled pineapple as well, inspired by my dad’s recipe he served us as kids…nom nom
*Note you may feel like you have died and gone to heaven with this recipe, all I ask is that you use this recipe the next time you are about to reach for an unhealthy snack or when you are about to emotionally eat/binge.  This will curb your cravings and satisfy you whilst still providing your body with nutrients and nourishment. 

evepostapple:

Zain’s Clean Coconut French Toast

No I’m not kidding.  Yes you can enjoy French Toast while eating clean and getting lean! Check out my signature recipe below:

Ingredients:

2 Slices Spouted Grain Bread (I use Mana or Ezekiel Bread, you can also use a gluten-free option)

1/4 Cup Light Coconut Milk

1 Tbsp Raw Unpasteurized Honey OR Sugar-free Syrup

4 Egg Whites

1/4 Tsp Cinnamon

1/8 Tsp Vanilla

1 Tbsp Unsweetened Shredded Coconut

1-2 Stevia/Splenda (optional)

Cooking Spray

Directions:

1. In a bowl, whisk egg whites, coconut milk, vanilla and cinnamon

2. Coat bread slices, turning several times in the mixture until the bread is completely coated and heavy

3. Spray pan lightly with cooking spray and cook bread on medium heat until golden and slightly crispy on both sides

4. Top with shredded coconut and honey OR syrup and serve warm

*I often top this with grilled pineapple as well, inspired by my dad’s recipe he served us as kids…nom nom

*Note you may feel like you have died and gone to heaven with this recipe, all I ask is that you use this recipe the next time you are about to reach for an unhealthy snack or when you are about to emotionally eat/binge.  This will curb your cravings and satisfy you whilst still providing your body with nutrients and nourishment. 

Apr 30th at 12PM / via: meowmastemix / op: evepostapple / tagged: food. recipe. / reblog / 128 notes
fitbeliever:


“World’s healthiest cookie” 6 calories per bite!

The World’s Healthiest Cookie
This dough takes two minutes to whip up, so in under 10 minutes, you can be scarfing down delicious coconut flour cookies. And really, check out these stats!
Nutritional Info
*Update: There has been some question about the nutritional info, and for clarification, these having only 6 calories each is based upon a bite-sized cookie. If you only make 8 cookies out of this recipe to make them more traditional sized, they will have about 15 calories each. Still a calorie bargain, if you ask me!
Per bite based on 16 bites
Calories: 6 (about 8 or 9 with chocolate chips)
Fat: <0.5 grams
Ingredients
2 Tablespoon coconut flour
2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)
pinch salt
stevia or other sweetener, to taste
1/8 teaspoon baking powder
3 Tablespoon almond milk, or milk of choice
chocolate chips
Directions
Preheat oven to 350F.
In a small bowl, mix coconut flour, baking powder, and salt. 
Add in masked banana or applesauce and stir. 
Add in almond milk, one tablespoon at a time until fully incorporated. 
Stir in chocolate chips. 
Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet. (I used a silicone mat.)
Flatten the dough into cookie shapes.
Bake in the oven at 350F for 10 minutes. 
Let cool before scarfing them all down.
By the way, you are allowed to eat the entire batch! ;)

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fitbeliever:

“World’s healthiest cookie” 6 calories per bite!

The World’s Healthiest Cookie

This dough takes two minutes to whip up, so in under 10 minutes, you can be scarfing down delicious coconut flour cookies. And really, check out these stats!

Nutritional Info

  • *Update: There has been some question about the nutritional info, and for clarification, these having only 6 calories each is based upon a bite-sized cookie. If you only make 8 cookies out of this recipe to make them more traditional sized, they will have about 15 calories each. Still a calorie bargain, if you ask me!
  • Per bite based on 16 bites
  • Calories: 6 (about 8 or 9 with chocolate chips)
  • Fat: <0.5 grams

Ingredients

  • 2 Tablespoon coconut flour
  • 2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)
  • pinch salt
  • stevia or other sweetener, to taste
  • 1/8 teaspoon baking powder
  • 3 Tablespoon almond milk, or milk of choice
  • chocolate chips

Directions

  1. Preheat oven to 350F.
  2. In a small bowl, mix coconut flour, baking powder, and salt. 
  3. Add in masked banana or applesauce and stir. 
  4. Add in almond milk, one tablespoon at a time until fully incorporated. 
  5. Stir in chocolate chips. 
  6. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet. (I used a silicone mat.)
  7. Flatten the dough into cookie shapes.
  8. Bake in the oven at 350F for 10 minutes. 
  9. Let cool before scarfing them all down.
  10. By the way, you are allowed to eat the entire batch! ;)

(Source: pumpkin-iron)

Apr 24th at 5PM / via: fitbeliever / op: pumpkin-iron / tagged: food. recipe. / reblog / 2,629 notes
Anonymous: hey! how do you make your whole wheat tortillas??? !

hey! i combined:

0.5 c of white flour
1.5 c of whole wheat flour
1 tsp of salt
1/4 c canola oil (or olive, whichever!)
1/2 c lukewarm water

then, i rolled the dough into about 5-6 balls. i patted down each ball into a flat circle (a rolling pin would probably work better, but i don’t have one!). finally, i cooked each tortilla on an ungreased pan for 2-3 minutes on each side. voila! tasty tortillas :) 

Apr 24th at 12PM / tagged: answer. recipe. food. / reblog / 6 notes
mmm love me some breakfast food..

mmm love me some breakfast food..

(Source: ladida22)

Apr 23rd at 6PM / via: sweatsalty / op: ladida22 / tagged: food. recipe. / reblog / 8,063 notes