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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Posts tagged "healthy snack"

honeycrisp apple + melted peanut butter + cinnamon + chocolate chips

I made this while my boyfriend and I were sitting on the couch watching Mad Men, and I could see him eyeing the plate as I walked back to the couch but hesitating to assume he could take any for himself. So out of excitement I said “NACHOS!” because I realized it looked like nachos… and immediately his face fell and his hand pulled away from the plate I had put right in front of his face.

I should have yelled “OURCHOS!” sorry Andrew

anyways. they were really good

I made aubrey’s mug pancakes as a post-workout meal and then realized I had to be somewhere so I took it with me… across my apartment complex… through campus… plate, fork, and all. I ended up with a really nice shot of my shoe

click here for recipe

A little after-breakfast dessert never hurt anyone. I love grilled peaches and had the brilliant idea of trying to make whipped cream out of almond milk, which I knew wouldn’t come to fruition because (1) I do not own a hand mixer and (2) because almond milk does not become whipped cream… so I added cream cheese and powdered sugar to the almond milk, put it in the blender and it was delicious (and not like whipped cream at all). 

1 peach, halved and grilled // equal parts almond milk, powdered sugar, and cream cheese, blended or whipped // sprinkled with brown sugar

grilled peaches are delicious on their own, so I figured adding sugary almond milk would be even more delicious, and I was right. genius, I know

click here for the recipe for a summery grilled peach salad

banana bread muffins | how I study for finals week | click here for recipe


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


  • 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 

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


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

Pumpkin Cranberry Breakfast Bars

Yield 6 
2 cups rolled oats
¾ cup pureed pumpkin
½ cup apple sauce
¼ cup dried cranberries, chopped
1 tbsp honey
3 tsp Stevia brown sugar blend or 1 tbsp brown sugar
1 tsp cinnamon
½ tsp vanilla 

Preheat oven to 350°. Mix together pumpkin, apple sauce, honey, 2 tsp brown sugar, cinnamon, and vanilla. Mix together oats and cranberries. Pour wet ingredients over oats and mix thoroughly, making sure all oats are covered. 

Line a 9x9 cake pan with parchment paper and spray with non-stick spray (paper should be long enough to go up sides of pan to make it easier to life bars out). Spoon oats into cake pan and spread evenly. Sprinkle remaining teaspoon of brown sugar blend on top. 

Bake for 15 minutes. Lift out oats using sides of parchment paper and transfer to cooling rack. Let cool for 10 minutes and cut into 6 bars. 

Pumpkin Cranberry Breakfast Bars 

perfect for fall 

click here for recipe

Berry Bowl
in my humble opinion, this was just as refreshing and satisfying as an açai bowl
3/4 cup frozen mixed berries
1/4 cup apple juice
top with granola and sliced banana

Berry Bowl

in my humble opinion, this was just as refreshing and satisfying as an açai bowl

3/4 cup frozen mixed berries

1/4 cup apple juice

top with granola and sliced banana

Making granola! Again!

Makes 6 bars

Dry Ingredients

  • 1 cup rolled oats
  • 1/4 cup Fiber One cereal
  • 1/4 cup almonds
  • 1 rice cake
  • 1 tbsp chia seeds
  • 2 tsp cinnamon
Wet Ingredients:
  • 3/4 cup unsweetened apple sauce
  • 1 apple
  • 1 1/2 tbsp honey

In a food processor, chop apple into small bits. Mix with cinnamon in a bowl and heat in oven at 350 for ten minutes. 
In a food processor, chop rice cake, then cereal, then almonds, one at a time. Mix dry ingredients together in a bowl. 
In another bowl, add apple sauce, honey, and baked apples.
Combine wet and dry ingredients and mix well, making sure dry ingredients are covered. 
Line casserole dish with parchment paper and nonstick spray. Spread granola evenly and pat down with a baking spatula.
Bake at 350 until golden brown (about 10-15 minutes) and let cool - this could take about 2 hours if you want to cut it into bars. 
calories: 153
fat: 5 g
sodium: 19.5 mg
carbohydrates: 27 g
fiber: 5 g
sugar: 10 g (6.4 g from apple)

Peanut Butter & Co White Chocolate Wonderful

and some shameless propagandizing of this peanut butter dessert in a jar

1) for all those who have been asking about GF products… this peanut butter is GLUTEN FREE! 

2) as if that’s not healthy enough, it’s vegan too!

3) and. 2 tbsp is 180 calories for the White Chocolate and 170 for the Dark Chocolate (normal peanut butter is usually 190)

4) the White Chocolate tastes like a Reese’s. yea. it’s like getting back from the gym and having a Reese’s peanut butter cup on your banana/apple/toast/whatever you eat after the gym

5) no trans fats, no cholesterol

6) all natural 

7) need i keep going?

8) ingredients: peanuts, evaporated cane juice, vanilla, cocoa butter, palm fruit oil, lecithin (from sunflowers), salt. [no hydrogenated oil, no high fructose corn syrup]

9) you can order it by mail or online

10) they’re from New York City - it’s a little sandwich shop (says the label)

11) follow them on twitter- they show lots of love!

so.. basically… it’s the best thing ever. i’m HOOKED.!/beccaheartsfood/status/192606266923823105

Lots of homework ahead of me tonight … so of course I needed a snack before getting started.

Tip: keep fruit around for when you really need a late night snack.

I usually try not to eat too much late at night. But a little fruit never hurt anyone. :)

Chai oatmeal: steep chai tea and pour hot tea into maple&brownsugar instant oatmeal