Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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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
  • 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

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breakfast | vanilla almond milk latte & caramelized banana brown sugar oatmeal 

Greek spinach salad & caprese grilled cheese | well… college-style caprese made with shredded mozzarella, sliced tomatoes, and spinach on Ezekiel bread

Oh hey what’s up 3.5 miles. Never run that much at once in my life. And I really wasn’t that tired afterwards. it was just magical

food preppin’ | no school today! so i woke up early-ish to prep food for the week… except the pineapple isn’t quite ripe yet so my fruit salad is just strawberries right now

I’m getting real darn creative tonight… But it was quite tasty

I was tempted to whip up some mexican rice-a-roni and then saw that it called for butter, so I chose to try to see if I could make Mexican quinoa instead. Of course, I googled “homemade taco seasoning” after I had already made up my own concoction, but  it was pretty close to what was called for, so that worked out well…

To reiterate what I’ve said about nearly every other recipe, I don’t pay attention to how much I put in, I just go for it until it tastes edible

Ingredients: 1/4 cup quinoa (dry), 1/4 bell pepper chopped, 1/4 cup sliced onion, 1/2 tbsp canola oil | garlic powder, chili powder, cayenne pepper, salt, cumin, oregano, paprika, salsa | avocado 

Cook quinoa according to directions on package. Once cooked mix with spices - I used mostly garlic powder, chili powder, and salsa, and then a little salt, cayenne, cumin, oregano, and paprika. Mix small at a time and add more to taste.

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In a plastic bag, add onion, bell pepper, canola oil, and a little bit of all the spices. Shake until vegetables are covered. In a large nonstick skillet, cook bell peppers and onions on high heat, stirring often, for 2 minutes, then turn down to medium and cook until onions are translucent, stirring often.

Top quinoa with vegetables and serve with lightly salted avocado.

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Those who follow me from now until my two-thousandth follower will be entered into a PROMOTION AND BANGLS GIVEAWAY

REBLOG and must be following ME 

details to follow :)

FIRST PLACE | chosen randomly will receive promotion and win giveaway

TOP FIVE WINNERS | favorite blogs will have screenshot promo

TEN BLOGS | next ten favorite will be listed in a promo

After my three-mile interval set today. So super overly stoked on my new shorts - I’ve literally never bought running shorts before, I just use my old soccer shorts.

AND THEY MATCH MY SHOES.

AND I GOT A MATCHING SPORTS BRA

new goal: 3.5 miles a day and 45 second intervals for my abs/arms/butt sets

my school hosted a bbq in appreciation of student workers and they did a phenomenal job, but mostly I was really stoked on the fruit kebabs and tried to keep myself from hoarding the entire tray for myself 

but i was there to photograph the event… so I kept my cool. kind of.

I don’t know when I became comfortable(ish) with taking pictures of myself in public. But another daily goal accomplished :) | 3 miles + 8 minute arm circuit

Cranberry Almond Granola

what do I do between meals? make granola

first | mix 2 tbsp reduced fat cream cheese, 2 tbsp honey, 1/4 tsp cinnamon, 2 tsp splenda brown sugar blend, and 2 tbsp chopped almonds and craisins

second | pour in 1 cup dry rolled oats and mix ingredients

third | add 1 tbsp peanut butter and mix throughout 

fourth | heat oven to 400 and bake for 7 minutes, then turn down to 300 and cook for another 7 minutes. remove from oven and move to plate to cool

not sure the cream cheese was necessary other than it was one of the only wet ingredients I had in my refrigerator - it came out really really really good though, and I think I might cook the portions in muffin tins next time to make muffin/cookie things

This week I’m going to try to run 3 miles each day. I’m letting myself take a break if I need to, but walking half a mile every ten minutes doesn’t count. The distance that counts is the distance I run.


please stop posting pictures of cheese boards and eggs being fried in gallons of butter

//you can do whatever you want really… i just chuckle a little bit whenever those things come up on my dash

am i alone on this one?

Oven Roasted Cauliflower | ★★★★★

My mom sent me a recipe for the Barefoot Contessa’s recipe for roasted cauliflower, and that’s what I had in mind when I finally remembered to buy cauliflower from the grocery store. But today when I went to finally make it, I was too lazy to filter through my email to find the exact recipe, so I just threw this together and it turned out absolutely scrumptious. Not too oily, not too cheesey, not too garlicy… just super yummy. 

1 head cauliflower
1 tbsp olive oil
1 tsp chopped garlic
1/4 tsp basil
1/2 tbsp grated parmesan, (or to taste) 

Spread on baking sheet and cook on 400F for 40 minutes or until lightly browned.

after my abs & arms day | really not used to working out in pants… it was kind of fun I suppose… Shorts make me feel so free though.