Love Of Mine

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Mon, 06 May 2013 20:02:12 -0400

the-absolute-funniest-posts: This post has been featured on...

Mon, 06 May 2013 20:02:08 -0400

the-absolute-funniest-posts:

This post has been featured on a 1000notes.com blog.

brite-polkadots: alive-still-need2live: some lunches of...

Mon, 01 Apr 2013 09:08:21 -0400

brite-polkadots:

alive-still-need2live:

some lunches of january

—drooooools

Baked Eggs in Tomato Cups

Mon, 01 Apr 2013 09:07:10 -0400

Baked Eggs in Tomato Cups:

Ingredients

Makes 1 serving

1 medium-sized tomato
1 large egg
1 tsp. dried Italian herbs
1/4 tsp. hot sauce
2 tsp. Swiss Emmental cheese or parmesan, finely grated
Salt and black pepper for seasoning

Method

Preheat oven to 425 degrees F.

Cut the top off tomato and scoop out the insides so it’s hollow. You may have to cut a very small amount off the bottom of the tomato just so it doesn’t tip over, but only do this if necessary so liquid won’t leak out.

Sprinkle 1/2 tsp. Italian herbs in the bottom of the tomato cup. Add in hot sauce, cheese, salt and pepper to taste. Crack egg into centre of the tomato, and top with remaining dried herbs; add extra salt and pepper if desired. Sprinkle remaining cheese on tops of eggs, and bake in oven for 30 minutes. Serve immediately.

garden-of-vegan: Garden of Vegan - Lunches and Dinners from...

Mon, 01 Apr 2013 08:55:48 -0400

garden-of-vegan:

Garden of Vegan - Lunches and Dinners from January

beautifulpicturesofhealthyfood: Stuffed roasted peppers with...

Mon, 01 Apr 2013 07:27:02 -0400

beautifulpicturesofhealthyfood:

Stuffed roasted peppers with pesto, tomatoes and goat cheese…RECIPE

fitness-is-fit-for-me: weightlossfrom248lbs: getf1tgirl: Mmmm...

Mon, 01 Apr 2013 07:26:56 -0400

fitness-is-fit-for-me:

weightlossfrom248lbs:

getf1tgirl:

Mmmm is it lunch time yet??!!

Well this looks perfect

follow for fitness :)

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Mon, 01 Apr 2013 07:26:48 -0400

garden-of-vegan: spinach, orange, ambrosia apple, avocado, and...

Mon, 01 Apr 2013 07:25:26 -0400

garden-of-vegan:

spinach, orange, ambrosia apple, avocado, and almonds with lemon poppyseed dressing

gastrogirl: strawberry and arugula salad with grilled halloumi...

Mon, 01 Apr 2013 07:25:20 -0400

gastrogirl:

strawberry and arugula salad with grilled halloumi cheese.

chaiteaandfitspo: it-only-makesmestronger: Breakfast today:...

Mon, 01 Apr 2013 07:25:17 -0400

chaiteaandfitspo:

it-only-makesmestronger:

Breakfast today: Whole grain panini w/ fire roasted red peppers, 3 egg whites, spinach, tomato & fresh strawberries

I’m drooling omg.

babytakeoffallyourarmor: I felt like trying something new so...

Mon, 01 Apr 2013 07:22:19 -0400

babytakeoffallyourarmor:

I felt like trying something new so earlier I made an almond milk, kale, banana, date, and almond butter smoothie and it was SO TASTY I am in love<3

marescere: Ingredients 1 potato- thinly sliced 1 Sweet Potato-...

Mon, 01 Apr 2013 07:21:45 -0400

marescere:

Ingredients

1 potato- thinly sliced

1 Sweet Potato- thinly sliced

1 Zucchini thinly sliced

1/3 cup powdered buttermilk (can be found by the evaporated milk)

1 tbsp. kosher salt (or to taste)

2 Tbsp. Parmesan

1 Tbsp. Onion Powder

Fresh Chopped Chives for garnish *optional

Spritz of oil *optional (I use a Misto Oil sprayer for this)

Instructions

Mix the powdered buttermilk, kosher salt, Onion Powder, and Parmesan together in a medium sized bowl. Place vegetables (one kind at a time) onto a parchment lined microwave safe plate and spray with oil (by using a Misto or the like). Sprinkle seasonings over vegetables (I used a mesh strainer for this). Microwave on high for 4-6 minutes or until the veggies have started to brown. Wait until they brown a little or they will not crisp up, but be careful not to over- brown or burn. Repeat with each vegetable until all have been cooked. These can be eaten right away or stored for a day in an air tight container.

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