Lunch- raw vegan dragon bowl with a tahini sweet chilli sauce and a coconut!. In it is chilli roasted nori, snap peas, shiitake mushrooms, avocado, pineapple, zucchini and carrot noodles, purple cabbage, bean sprouts, capsicum, onion ,lettuce and YUMMYNESS
(Source: Misshealthgeek, via findinghealthyhappiness)
So excited!! Made a gif of my 175# squat (at just under 130# bodyweight)! Goal is 200# by sometime this summer :)
Thanks!! I agree he is the best!!!! (that’s my husband haha) 0:)
The Bathing Beauty Swimsuit in:
at Modcloth (via curveappeal affiliates)
my number one piece of advice is drink water and stay hydrated. we are made out of water. everything in us is made of water. and u are sitting there drinking a diet coke tellin me that’s all you’ve had to drink today. please get up and drink some water. for the love of god.
Persimmon, Blood Orange, and Pomegranate Salad: We love this flavorful winter salad!
DIY Guide to Growing Your Own Sprouts // Kinfolk
This is such a cute little easy guide for you to be able to grown your own sprouts for salads at home.
(Source: symphonyofawesomeness, via fitbefore21)
Elegant Whipped Lavender Berry Mousse
(Source: addicted4fitness, via fitness-and-sparkles)
Gluten Free Vegan Sushi
ok but why do all the good posts have to be left aligned like this (via rawkiss)
(Source: x69o, via twigtea)
Raw Almond Joys/Mounds Bars/Bounty Balls | Top With Cinnamon
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced
- Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
- Serve immediately with avocado, if desired.
(Source: gaj0romar1ogifs, via funeralformyfat)
(Source: sansastarkz, via tealiteful)
17 Year Old Girl, 5'2" :( and disatisfied
about her health.
Saturday, August 20th, 2011)
140 (Achieved Sunday, January 8th, 2012)
♥ My Progress!
♥ Personal Blog