arachnidsgrass:

clysmian:

lucesdraconis:

bellabitchh:

Vincent Van Gogh’s Starry Night recreated in bacon.

what can people not do with bacon

CHRIST

(( I am really hungry now. Oh my god. ))

SO DELICIOUS


goawaytummy:

Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice. 320 calories total.

Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.


happily-healthy:

The most important meal of the day!


foodandfitfreya:

In the average brownie, there’s 250+ calories, and the over half these calories consist of fat.

How about a 120 calorie brownie with just 1g of fat and nearly 4g of protein? Oh - did I mention it’s Vegan?

What you will need;

  • Dry ingredients - 1 1/3 cup wholewheat flour, 1/4 cup sugar, 1/3…

(Source: seedsnsmiles)



onefifteeen:

Chicken soup has cysteine, an amino acid that’s released by cooked chicken. It’s chemically similar to a bronchitis drug, acetylcysteine, and it works with other soup ingredients to reduce inflammation. Salty broth also helps thin mucus.

Yogurt with active cultures, that are also know as probiotics or live healthy bacteria, can help fight colds in the first place. One, Lactobacillus reuteri (found in Stonyfield Farm yogurt) are very good.

Drink hot tea: It can fight virus, and acts as a inflammation-relieving antioxidants. Drinking five cups of black tea a day for two weeks can help produce 10 times more interferon, the proteins that fight viruses, than drinking an instant coffee.

Peppermint is good for upset stomach and indigestion related problems such as nausea, diarrhea, flatulence and cramps during period; it is contraindicated if you are suffering from GERD – gastro esophago reflux disease because it can irritate your upper digestive tracts.. Otherwise, peppermint is helpful in giving your stomach numbing effect by relaxing the muscles in those areas and thus alleviating the pain and distention.

Dark honey has a lot of protective antioxidants. And a big squeeze of lemon in every mugful adds a little extra vitamin C to your virus-fighting kit, plus the tartness stimulates saliva, which makes swallowing easier.

Oatmeal and many other whole-grain cereals delivers three nutrients known to support your immune system: selenium, zinc, and beta-glucan.

(Source: p0werfityasa)



(Source: jeou)


(Source: vwv3)


wannabefitnotfat:

under400:

Baked Zucchini Sticks Gina’s Weight Watcher RecipesIngredients: 
3 medium zucchini sliced into 3” x 1/2” sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper
In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. 
Place the breaded zucchini in a single layer and spray more cooking spray on top. 
Bake at 425° for about 20-25 minutes, or until golden brown.
Makes three servings, 1 zucchini, 122 Calories each
 Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Making this tonight! zucchini is my favorite veggie :)

wannabefitnotfat:

under400:

Baked Zucchini Sticks 
Gina’s Weight Watcher Recipes

Ingredients: 

  • 3 medium zucchini sliced into 3” x 1/2” sticks
  • 1 large egg white
  • 1/3 cup seasoned whole wheat bread crumbs
  • 2 tbsp grated Pecorino Romano cheese
  • cooking spray
  • 1/4 tsp garlic powder
  • salt
  • fresh pepper
  1. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
  2. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. 
  3. Place the breaded zucchini in a single layer and spray more cooking spray on top. 
  4. Bake at 425° for about 20-25 minutes, or until golden brown.

Makes three servings, 1 zucchini, 122 Calories each


 Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Making this tonight! zucchini is my favorite veggie :)



johnlaughingalonewithnicolascage:

rose-tier:

ogrecakes:

sassy


omg it’s like they match

AJWHDJKAHJKDASBN

johnlaughingalonewithnicolascage:

rose-tier:

ogrecakes:

sassy

omg it’s like they match

AJWHDJKAHJKDASBN


(Source: weheartit.com)


fuckyeah1990s:

How to make your own Reptar Bars. (sadly they aren’t shaped like reptar)

^^^^^
MUST MAKE


Raw chocolate and banana ice cream cups
Ingredients:
For chocolate cups:
120g/1cup buckwheaties
20g/3tbsp cacao powder
3 medjool dates
75ml/1/3 cup water
For sauce:
25g/2tbsp tahini
10g/1½tbsp cacao powder
1 medjool date
c. ¼ cup water
For ice-cream:
250g 3 frozen bananas (you should break these into chunk and place into a freezer bag before freezing)
1/2 vanilla pod (optional)
Preparation:
Make the chocolate cups:• In the processor process half the buckwheaties to a flour.• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.• Line the base and side of four 3-inch muffin tins with the mixture.• Place these into the freezer while you make the other parts of the dish.
Make the sauce:• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.
Make the ice-cream:• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.• Working quickly, deseed the vanilla (if using) and put to one side.- If you are using a juicer:• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!- If you are using a food processor:• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.
Assemble the dish:• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.• Scoop a generous spoonful of banana ice-cream into each chocolate cup.• Pour over a smooth and creamy portion of sauce.

Raw chocolate and banana ice cream cups

Ingredients:

For chocolate cups:

  • 120g/1cup buckwheaties
  • 20g/3tbsp cacao powder
  • 3 medjool dates
  • 75ml/1/3 cup water
  • For sauce:
  • 25g/2tbsp tahini
  • 10g/1½tbsp cacao powder
  • 1 medjool date
  • c. ¼ cup water

For ice-cream:

  • 250g 3 frozen bananas (you should break these into chunk and place into a freezer bag before freezing)
  • 1/2 vanilla pod (optional)

Preparation:

Make the chocolate cups:
• In the processor process half the buckwheaties to a flour.
• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.
• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.
• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.
• Line the base and side of four 3-inch muffin tins with the mixture.
• Place these into the freezer while you make the other parts of the dish.

Make the sauce:
• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.

Make the ice-cream:
• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.
• Working quickly, deseed the vanilla (if using) and put to one side.
- If you are using a juicer:
• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!
- If you are using a food processor:
• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.

Assemble the dish:
• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.
• Scoop a generous spoonful of banana ice-cream into each chocolate cup.
• Pour over a smooth and creamy portion of sauce.