Caro Gets Fit
Caroline,

22,
working on becoming the healthiest and fittest version of myself all while documenting my personal style here!
NYC-->Chatt-->CLE



CaroGetsFit@gmail.com <---don't be shy! I answer every single one.





bloglovin
Ask me anything
Submit
About Me
Progress Photos
photos of me
snack ideas
Product & Food Reviews
Things To Try
Caro's Clothes & Outfits
Archive
RSS feed
Theme by Stijn
May 12th
4:30 PM
135 notes
Source
Via

fruit-loop-vegan:

VEGAN MOFO THAI PUMPKIN & CHICKPEA WRAPS

by vegansparkles

Serves 2

  • 4 tbsp Thai red curry paste (check ingredients to ensure it’s vegan)
  • 400g pumpkin, chopped into 2cm pieces
  • 1 tin chickpeas, drained
  • 1 cup coconut milk
  • 6 large green leaves (silverbeet/collard/spinach, etc), washed
  • 1 handful fresh coriander leaves, chopped
  • 1 lime, juiced
  1. In a large pot or pan over medium heat, stir pumpkin and curry paste for a couple of minutes until aromatic.
  2. Add coconut milk and simmer for ten minutes or until pumpkin is soft.
  3. Add chickpeas and lime juice and simmer for two more minutes.
  4. Remove from heat and allow to cool.
  5. Line lettuce leaves with pumpkin mixture.  Top with coriander and roll into wraps.
  6. Enjoy!

Holy moly doing this

#to try     
May 5th
4:30 PM
1,975 notes
Source
Via

veganfoody:

Raw Garden Herb Spreadable “Cheese”

#to try     
May 2nd
4:30 PM
7,644 notes
Source
Via
#to try     
May 1st
4:30 PM
40 notes
Via
yummyinmytumbly: raw cauliflower “couscous” with curry vinaigrette, apples, grapes and herbs

yummyinmytumbly:

raw cauliflower “couscous” with curry vinaigrette, apples, grapes and herbs

#to try     
April 17th
4:30 PM
532 notes
Source
Via

vegfest-and-a-run:

sesame edamame salad from anthology

can omit/replace cheese = vegan

#to try     
April 13th
11:39 PM
4,246 notes
Source
Via

theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE

  • 1/2 clove of garlic
  • 1 handful of fresh spinach
  • 8 walnut halves
  • 1 handful fresh basil
  • 4 sun dried tomatoes
  • 3 tbsp of lemon juice (the more the better)
  • salt and pepper to taste

This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Woah yeah.

#to try     
March 24th
4:30 PM
407 notes
Source
Via
findvegan: BBQ Peanut Sweet Potato Veggie Burger

findvegan:

BBQ Peanut Sweet Potato Veggie Burger

#to try     
March 21st
4:30 PM
2,152 notes
Source
Via
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. SOURCE woah. woah.

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.

SOURCE

woah. woah.

#to try     
4:24 PM
96 notes
Source
Via

vegfest-and-a-run:

crunchy walnut coleslaw from 86 lemons

#to try     
March 11th
4:30 PM
54 notes
Source
Via
prettybalanced: Curried Coconut Soup with Chickpeas and Cauliflower

prettybalanced:

Curried Coconut Soup with Chickpeas and Cauliflower

#to try     
4:15 PM
611 notes
Source
Via
woodlandfemme: green tea soba noodles with roasted vegetables &amp; herbs Click photo for recipe

woodlandfemme:

green tea soba noodles with roasted vegetables & herbs

Click photo for recipe

#to try     
12:21 PM
578 notes
Source
Via
findvegan: Avocado Chickpea Salad with Basil Pesto

findvegan:

Avocado Chickpea Salad with Basil Pesto

#to try     
February 27th
4:30 PM
2,130 notes
Via
blogilates: FLOURLESS HEALTHY CARROT CAKE! Mini carrot cakes made with banana, almond flour, fresh carrots and almond milk! How amazing does this look? I just had a bite and it is suuuuuppppeer tasty!!!! Ingredients: 1 carrot, 1 banana, 6 tablespoons almond milk, 4 tablespoons almond flour, dash of baking powder. Mix together in a food processor or blender. Bake in the oven for 15 min at 350F. For the frosting, mix 1 tablespoon low fat cream cheese and 3 tablespoons Greek yogurt and 1 teaspoon honey. These are seriously amazing! Give it a try! cant wait to make these!

blogilates:

FLOURLESS HEALTHY CARROT CAKE! Mini carrot cakes made with banana, almond flour, fresh carrots and almond milk! How amazing does this look? I just had a bite and it is suuuuuppppeer tasty!!!! Ingredients: 1 carrot, 1 banana, 6 tablespoons almond milk, 4 tablespoons almond flour, dash of baking powder. Mix together in a food processor or blender. Bake in the oven for 15 min at 350F. For the frosting, mix 1 tablespoon low fat cream cheese and 3 tablespoons Greek yogurt and 1 teaspoon honey. These are seriously amazing! Give it a try!

cant wait to make these!

#to try     
February 23rd
4:44 PM
182 notes
Source
Via
findvegan: Tandoori Gobhi (Cauliflower)

findvegan:

Tandoori Gobhi (Cauliflower)

#to try     
February 1st
8:25 PM
7,750 notes
Source
Via
prefontainorade: Cinnamon Vanilla Almond Butter Banana Pops Ingredients: 2 bananas 1/3 cup almond butter ½ tsp vanilla ¼ tsp cinnamon 1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao) 1 T coconut oil popsicle sticks or bamboo skewers DIRECTIONS: Mix almond butter, vanilla, and cinnamon together until well mixed. Peel and cut bananas in half. Slice the halves vertically in half. Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices. Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices. Place the banana pops in the freezer and freeze until firm. When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth. Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold.  recipe taken directly from: Primally Inspired I will be making these this weekend.

prefontainorade:

Cinnamon Vanilla Almond Butter Banana Pops

Ingredients:

2 bananas

1/3 cup almond butter

½ tsp vanilla

¼ tsp cinnamon

1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)

1 T coconut oil

popsicle sticks or bamboo skewers

DIRECTIONS:

Mix almond butter, vanilla, and cinnamon together until well mixed.

Peel and cut bananas in half. Slice the halves vertically in half.

Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.

Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.

Place the banana pops in the freezer and freeze until firm.

When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.

Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. 

recipe taken directly from: Primally Inspired

I will be making these this weekend.

#to try