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♥ Apr 1st, 2013
♥ Apr 1st, 2013
♥ Apr 1st, 2013
♥ Apr 1st, 2013
healthy-as-fuckk: ambitiouslyfit: Don’t forget to stretch~ THIS^^ This is something that should be on every fitblr’s blog
♥ Apr 1st, 2013
♥ Jul 28th, 2012
♥ Jul 21st, 2012
health-schmealth: grilled veggies with romesco sauce by love & lemons.
♥ Jul 21st, 2012
wont-quit-till-im-fit-recipes: SKINNY TEXAS CHEESE FRIES, WANT!! 2 medium potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on) 2 tsp olive oil 1 tsp smoked paprika 1/4 tsp chili powder 1/4 tsp onion powder 1/4 tsp garlic powder 1/8 tsp cumin coarse salt and fresh cracked pepper 1 slice center cut bacon, cooked & finely chopped 1/3 cup sharp shredded cheddar cheese 2 tbsp diced scallions 1 tbsp sliced pickled Jalapeno (jarred on canned) Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray. Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries. In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat. Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time).  Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for  about 2 minutes, or until the cheese melts. Serve with low fat buttermilk ranch and serve. Servings: 2  Serving Size: 1/2 Calories: 259 • Fat: 12.3 g • Protein: 10.1 g • Carb: 29 g • Fiber: 2.9 g • Sugar: 1.4 g
♥ Jul 21st, 2012
♥ Jul 21st, 2012
healthandfitnessforlife: Made these amazing protein bars today! They taste incredible and as a great source of protein, are an ideal post-workout snack! xxx Heres the recipe: Portions: 10 large bars Preparation Time: 15 minutes 1 cup shredded coconut 1 cup dried fruit (I used 3/4 cup apricots, 1/4 cup sultanas) 3-4 tablespoons pumpkin seeds 3 tablespoons flax seeds 1/2 cup almonds, roughly chopped 2 bananas heap teaspoon cinnamon 5 level tablespoons coconut oil pinch unrefined Himalayan Crystal Salt or Celtic Sea Salt 3 tablespoons agave syrup (Hint - can replace with honey) 1. Combine all dry ingredients in a bowl 2. Add in coconut oil (Hint - at room temperature, coconut oil is usually hard. To soften, place the desired amount into a glass jar and then into a saucepan of heated water and leave for a few minutes) 3. Mash bananas and add in 4. Mix in agave syrup/honey 5. Place on a tray, and into the fridge until set!