How to study for finals: sit down with your notes, turn on Netflix, watch the Office until 10 pm, make banana bread muffins 

I bought a bunch of bananas to eat after my workouts.. and then finals week came around and the gym was just not an option. So… I made banana bread.. muffins. Muffins are always more fun

I (per usual) used a Cooking Light recipe but made a few substitutions:

Parkay for butter (for we had no butter)
Greek yogurt for regular yogurt
1 cup whole wheat flour and 1 cup all purpose flour instead of 2 cups all purpose flour

Ingredients

• 2 cups all-purpose flour 
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter, softened
• 2 large eggs 
• 1 1/2 cups mashed ripe banana (about 3 bananas) 
• 1/3 cup plain low-fat yogurt 
• 1 teaspoon vanilla extract
• Cooking spray 

Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into a muffin pan coated with cooking spray. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

and then my roommate’s boyfriend’s dog tried to eat them

like or reblog this if you have a personal health or fitness blog!! if you just reblog what everyone else reblogs…. eh i’ll probably still follow you too :)

I had a few tomatoes that were on their last leg so I figured I’d try making my own pasta sauce and added Greek yogurt for some extra protein. There are a few things I’d do differently, but it turned out pretty well considering I just winged it.

Ingredients:

• 1/2 tbsp olive oil
• 2 Roma tomatoes, chopped
• 1/4 inch slice red onion, diced
• 1 tsp garlic, chopped
• 2 white mushrooms, chopped
• rosemary & basil, to taste
• 1 tbsp 0% Greek yogurt
• 2 oz penne pasta, or preferred pasta
• salt, to taste
• parmesan, shredded, to taste

In a small pot, heat olive oil on medium high. Add tomatoes, red onion, mushrooms, and garlic and cook on medium for 7-10 minutes. Cook 2 oz pasta according to instructions. 

Pour tomato mixture into blender or food processor and pulse until smooth. Add Greek yogurt and mix until incorporated. Pour pasta back into pot and top with pasta sauce. Toss together over low heat. Serve in a bowl with shaved parmesan.