Psychology major
I hope i can motivate all of you as much as you motivate me
Most of the pictures I post myself on here are my original photography/motivational words. I Hope they inspire you.
I post workouts every Monday and Wednesday that I do in my circuit training class, they are very effective if you want to give them a try
feel free to ask me anything
Age: 21
Height: 5' 1" (I'm pretty short)
Starting weight: 153 (Aug 2011)
Current weight: 132 (Today)
Goal weight: 115
21 pounds down, 17 more to go! one.day.at.a.time
definintly loving it :)
Here is my typical salad:
A lot of mixed greens
A little bit of crumbled feta cheese
4 or 5 Mary’s Gone Crackers organic crackers broken up (from costco, seriously the best crackers ever)
Occasionaly I’ll add slivered almonds or some sliced turkey/chicken for some protien.
I’ll top it all of with balsamic vinaigrette dressing.
Best tasting salad I’ve ever made
Vegan Raw Macaroons
Ingredients:
- 1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds)
- 3 cups coconut flakes, dried, unsweetened
- ½ maple syrup
- ⅓ cup coconut oil, (found in most health food sections)
- 1 tablespoon vanilla
- ½ teaspoon sea salt
Chocolate Coating:
- 1 cup chocolate chips, dairy-free
- 1 tablespoon coconut oil
Directions:
- First of all, do not preheat your oven. Isn’t that nice for a change?
- Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
- In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
- Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
- Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
- Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
- Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
- Enjoy them while they last!
Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder.
Photo & Recipe courtesy: namelymarly.com
Ingredients
- 3 medium russet potatoes, scrubbed, skin on, sliced into paper thin rounds 1mm to 1.5mm thick
- salt & pepper to taste* (if desired)
DirectionsArrange potato slices in single layer on paper towel; cover with another paper towel; press out liquid; surface should appear dry. Sprinkle on desired seasonings. Arrange slices in single layer on microwave potato chip tray; or, on parchment paper that is sprayed with cooking oil on top of microwave-safe plate. Microwave on high until partially browned. The exact cooking time will vary, depending on the size and power of your microwave. An 1100-watt microwave takes approx. 3-4 min. to cook a tray. Transfer cooked chips to wire rack to cool and crisp. Store in air-tight container.
*ADDITIONAL SEASONINGS may be added before the chips are cooked:
—garlic salt or powder
—parmesan cheese
—dry ranch dressing mix
—chili powder, cayenne, or taco seasoning
—curry powder
—dried herbs: basil, oregano, dill, rosemary, etc.
—get creative with your own flavor combos
20 Summer Smoothie Recipes
Watermelon Frosty
Grapefruit Pink Smoothie
Strawberry Lemonade Frosty
Pinkie Sweet Pomegranate Smoothie
Citrus Frosty
Peaches and Cream Smoothie
Fresh Orange Juice Smoothie
Peachy Hemp Protein Smoothie
Peachy Lychee Daiquiri
Calm Chamomile Smoothie
Pina Avocado Smoothie
Kiwi Basil Smoothie
Blue Acai Smoothie
Blueberry Kickstart Smoothie
Berry-Cado Smoothie
Strawberry Banana Smoothie
Blueberry Coconut Water Frosty
Dark and Frosty Acai Smoothie
Almond Butter Shake
Chocolate Chai Shake
this is perfect~
Whenever I have a sweet tooth attack (which let’s be real, is almost all the time) I like to whip up this banana smoothie. It tastes JUST like a banana shake.
1 banana
1 cup of non-homogenized whole milk
1 tbsp of dates
1 tbsp (ish) of agave (for sweetness)
ann a few chocolate chip bits
Blend well and voila!
A delicious, no ice cream needed shake.
3 Ingredient Easy Peasy Mac and Cheesy (I’m corny I know)
- 1/2 Cup Whole Wheat Elbow Macaroni
- 1 Laughing Cow Cheese Wedge (Your flavor choice)
- 2 Handfuls of Frozen Peas (Or any other frozen veggie you like)
The only real “cooking” is boiling the macaroni, the rest is just assembly pretty much. Put the peas in the pasta water with the macaroni towards the end of cooking (Save some water in case you want to thin out your sauce). After you drain the pasta and peas return to cooking pot and add wedge. I cut it up a little to make it go faster. Mix until fully melted. Season to taste (lots of pepper for me :)). Eat!
270 Cals | 11g Protein | 11g Iron | 6g Fiber | 4g Fat
Our Artichoke plants are getting huge and are starting to get artichokes. I hate to cut them because they’re so beautiful when they bloom, the choke turns purple! Last year I let a bunch of them flower and then go to seed, so I ended up with volunteer artichokes all over my back yard. We have about15 artichoke plants in the back and this one is the biggest and has the most artichokes on it. Time for stuffed artichokes!
To make stuffed artichokes, In a saute pan, cook 1 small chopped sweet onion, 1 minced shallot, and 3 minced garlic cloves in 1 tblsp olive oil on low heat until translucent. Let cool. Combine with 1 cup Panko bread crumbs, and 1/2 cup whole-wheat breadcrumbs, 1/4 cup finely crumbled feta cheese, 2 tblsp oil-packed sun-dried tomatoes, chopped, 1/4 cup minced fresh basil, 2 tblsp fresh chopped parsley, 1/2 tsp granulated garlic, salt & freshly ground pepper, and the juice of 1/2 lemon. At this point you can taste, does it need salt, pepper or garlic powder? Season to your liking.
Now scramble an egg with 2 tblsp water and mix that in. The egg binds everything together so the bread crumbs don’t explode all over the place when you eat it.
Now this part is a little bit tricky. Take 4 medium sized artichokes and chop the tops off, then using a kitchen scissors, snip the sharp points off the big leaves all the way around, and squeeze lemon all over the cut parts to prevent them from browning. Cut the bottom off so it sits flat, & rub w/ lemon. Cut down into the center of the artichoke & remove the center leaves, revealing the choke. Remove the furry choke by scraping with a spoon, being careful not to scrape away the artichoke heart.
Squeeze some more of the lemon juice into the center to prevent browning. Open the leaves out and start stuffing bits of the bread crumb and cheese mixture in between the leaves. Fill the center with the mixture too.
Bake in a covered casserole with an inch of water at the bottom for about 45 minutes to an hour until the artichoke is cooked through.
Garnish with lemon juice and lemon zest.
Fruit Ice Cubes.
To prepare, crush the fruit you want to incorporate (kiwi, mango, cherries, limes, watermelon …) with some homemade lemonade, for example following this basic recipe. Then fill your bucket with the mixture and freeze.
When ready, add these cubes to your lemonade and enjoy new flavors.
Source: http://www.ohsweetbabies.com/cooking-fruit-icecubes.php
THIS IS GENIUS!
Yum
Todays lunch :) 3 eggs and 4 strawberries
I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips.
Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!
Ingredients
• Bucket load of spinach leafs. I am talking about handfuls here!
• A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.
• Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.
Directions
1. Preheat oven at 120°C / 250F,
2. Rinse and dry the spinach leafs,
3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,
4. Add herbs, toss it all around,
5. Place some baking paper on a tray, and lay out the spinach nice and evenly,
6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!
