5 healthy late-night snacks

My biggest struggle when I try to eat clean is what to do when I get hungry after 8pm?
I try to stay away from the unhealthy snacks as much as possible but sometimes you just NEED to eat something!

I found 5 healthy snacks you can eat when you really can’t stop thinking about food:)
The trick is to eat something that won’t spike your blood suger or pack on pounds.
Here are some light but filling snacks:

1 medium banana + 1 tablespoon almond butter

1 medium apple + 1 ounce low-fat cheese

1/4 cup black beans + 1 small corn tortilla

1 cup blueberries + 6 to 8 ounces plain, non-fat yogurt

1 cup carrot sticks + 3 tablespoons hummus

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Healthy junk

Hi everyone!
My favorite time of the year has finally started. It’s autumn!
The upcoming months (including the winter) always make me feel really happy.
But.. there’s also a negative side, for me, on this time of the year: the food.
The cosiness in my house and the colth and rainy weather outside just make me wanna eat all sorts of bad things. That’s why I decided to look for some ”healthy bad food”.
And I thought there might be more people like me so I’ll share it with you guys!

The first recipe I found was something I really love since I ate my first piece of it at Starbucks:
Carrot cake! Apparently there’s a healthier way of making this cake.
I found this recipe on eatingwell.com

DS4687

Carrot Cake: The healthy recipe

Carrots give carrot cake a health-halo effect—people think it’s health food, but it’s usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don’t worry, it’s still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

INGREDIENTS CAKE

1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk, (see Tip)
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted (see Tip)
FROSTING
12 ounces reduced-fat cream cheese, (Neufchâtel), softened
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

PREPARATION
To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Enjoy!!

For more tips&information go to http://www.eatingwell.com/recipes/carrot_cake.html