I wouldnt mind a fat ass and then once it fattens up i am going to tone it and be one happy chick :)

(Source: fit-girl-in-the-real-world, via neveragainthefatfriend)

thefitty:

(via imgTumble)

(Source: healthyalternative)

(Source: diminishingovertime, via neveragainthefatfriend)

collegehumor:

Oddly Named Butter Substitutes

So, wait, it’s not butter?

[via]

(Source: College Humor)

(Source: nothing-tastes-as-good, via healthyandhappyandhopeful)

nutrientnatalie:

Chickpeas, tofu, and tons of other things could go under protein too if you’re a vegetarian/vegan!

(Source: livestong-gethealthy, via fitandhealthypanda)

(Source: crossfitkarla, via fitandhealthypanda)

(via beautythroughhealth)

johnnylacephotography:

Loving All Creative Ends.

healthylivingforyou:

This is such a cool idea.

(Source: fictionincarnatenests)

odolnost:

This is so adorable. I want to do acro yoga with a partner SO bad -.-

(Source: linzgetsfit)

rambosie:

Just made these because my sister BEGGED me!

I added dutch processed cocoa (unsweetened cocoa powder) to make them chocolatey, and used mashed up trail mix bars because we had no nuts. Pretty tasty. :)


2 medium bananas (mashed)
2 large eggs
1 cup whole wheat flour
1/3 cup walnuts (a handful)
1 tsp salt
2 tsp baking soda
1 tbsp cinnamon
2 tbsp blackstrap molasses
1/2 cup yogurt (large dollap)
1/3 cup oatmeal
1/4 cup olive oil

Directions

Preheat oven to 350 degrees.
Mash the bananas first (either by hand or with a mixer), then add the eggs, olive oil, and the molasses as well as the walnuts. 
Mix the baking soda, cinnamon and salt with the flour in a separate bowl and make a well in the center. 
Pour the banana mixture into the well and stir adding the oatmeal and yogurt. 
Spray muffin pan with oil and fill each cup 2/3 full.
Bake for 20-25 minutes until you smell the muffins sweet aroma wafting through the air. 
Allow to cool before removing from pan.

Yield: 18 medium muffins (12-muffin pan)
9 large muffins (9-muffin pan)

Number of Servings: 18

makemesweatx:

Lemon Basil Salmon

• 3 ounces Salmon
• 1 tablespoon Lemon Juice
• 1 tablespoon Garlic
• 1/4 tablespoon Margarine
• 1/2 tablespoon Basil Pesto

Preheat oven to 350 degrees Fahrenheit. Melt butter in oven-safe dish, add lemon juice. Add salmon to dish, wetting each side of filet. Coat top with basil pesto and garlic. Cook for 30 minutes. Enjoy.

Nutritional Yield: 11g fat, 2g carbs, 20.5g protein (~189 calories per serving)

makemesweatx:

Crustless Quiche in a Cup

• 1 egg
• 1 eggwhite
• 1 tablespoon skim milk
• 2 tablespoons cheese of choice
• 1/2 cup of whatever you want (bellpeppers, spinach, mushrooms, etc.)

Preheat oven to 350 degrees. Put eggs into a mug-sized oven-safe dish or ramekin, add milk and 1 tablespoon of cheese. Stir in 1/2 cup of desired ingredients. Sprinkle the remaining 1 tablespoon of cheese on top. Cook until edges begin to brown (~30 minutes). Enjoy.

Nutritional Information: (15g fat, 2g carbs, 22g protein, 232 calories)

Recipe altered from [cookingwithmykid.com].

makemesweatx:

Quick and Filling Almond Oatmeal

• 1/2 cup Quick Oats
• 3/4 cup Water
• 1/4 cup Milk (Almond, Soy, or Regular)
• 1/4 teaspoon Almond Extract
• 1/2 ounce Almonds (~12 nuts)
• Optional — 1 medium Smashed Banana
• Optional — Cinnamon

If almonds are not already sliced, carefully cut them into small bits using a sharp knife (or put in a double ziploc bag and hammer until in bits). Put 1/2 cup quick oats in a microwavable bowl, add water and milk (optional, stir in smashed banana). Stir in almond extract and majority of almond bits. Microwave for 1 minute and 30 seconds. Sprinkle remaining almond bits on top (optional, sprinkle with cinnamon). Enjoy.

Nutritional Information, including optional additives: (10.5g fat, 57.5g carbs, 11.5g protein, ~350 calories)