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Pieced Up Again


misshealthgeek:

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)


crossfit-cupcake:

rikku-gets-fit:

crossfit-cupcake:

So excited!! Made a gif of my 175# squat (at just under 130# bodyweight)! Goal is 200# by sometime this summer :)

Good spotter!!

Thanks!! I agree he is the best!!!! (that’s my husband haha) 0:)

crossfit-cupcake:

rikku-gets-fit:

crossfit-cupcake:

So excited!! Made a gif of my 175# squat (at just under 130# bodyweight)! Goal is 200# by sometime this summer :)

Good spotter!!

Thanks!! I agree he is the best!!!! (that’s my husband haha) 0:)


curveappeal:

The Bathing Beauty Swimsuit in:

Black
Emerald
Red
Blue Velvet
Rainbow Galaxy
at Modcloth (via curveappeal affiliates)

(via cisheterotroph)

gowns:

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.

(via cisheterotroph)




bhgfood:

Persimmon, Blood Orange, and Pomegranate Salad: We love this flavorful winter salad! 

bhgfood:

Persimmon, Blood Orange, and Pomegranate SaladWe love this flavorful winter salad! 

(via tealiteful)


niftyncrafty:

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. 

niftyncrafty:

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. 


image

(via tealiteful)


(Source: symphonyofawesomeness, via fitbefore21)


veganinspo:

Elegant Whipped Lavender Berry Mousse

veganinspo:

Elegant Whipped Lavender Berry Mousse

(via fastgirlsdoitwell)


(Source: addicted4fitness, via fitness-and-sparkles)


veganinspo:

Gluten Free Vegan Sushi

(via fastgirlsdoitwell)


"your mother
didn’t spend
9 months
forming your body
inside of her
just so you could
hate and destroy it"

ok but why do all the good posts have to be left aligned like this (via rawkiss)

(Source: x69o, via twigtea)


confectionerybliss:

Raw Almond Joys/Mounds Bars/Bounty Balls | Top With Cinnamon

confectionerybliss:

Raw Almond Joys/Mounds Bars/Bounty Balls | Top With Cinnamon


deliciouslydairyfreerecipes:

Quinoa Chili
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.

deliciouslydairyfreerecipes:

Quinoa Chili

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

HW/SW: 180
CW: 143
GW1: 150 (Achieved
Saturday, August 20th, 2011)
GW2: 140 (Achieved Sunday, January 8th, 2012)
(Re-achieved: TBA!)
GW3: 130
GW4: 135
GW5: 120
UG: Happiness :)
----------------------------------------------------
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