bikini-envy

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letsrunto-wonderland:

healthier—ever—after:

I am proudly following 179 active fitblrs. If you’d like to be part of that reblog this and follow me and I’ll check you out.

Only motivational fitblrs.

I wanna see

recipes

and workouts

and personal posts

and healthy pictures

and motivational quotes!!!!

(Source: healthier-ever-after, via eatcleantrainharder)

(Source: duffff, via fyeahblackhippy)

renniesane:

 Vegan Banana Oatmeal Waffles! 
- 2 cups oatmeal  - 1 ripe banana - 2 cups water (or almond milk) - 1 tsp vanilla - sprinkle to a tsp baking powder  -packet stevia
** heat up your waffle maker!
** Blend oats, banana, and water (or Almond milk) in a food processor, gradually adding the vanilla + baking soda
** once mixture is blended, leave it for five minutes to set.
** pour into your waffle maker, they take about 5-8 minutes to cook!
** ENJOY! x
 Renniesane / Tumblr

cleaneatsss:

Amazing Lunch! I highly suggest that anyone tries this for a healthy lunch or breakfast :) They taste A LOT better then they may sound

Broccoli, Tuna, Egg Muffin Bites

Preheat oven to 350F

Mix together 1 egg, half a can of white tuna, and as much broccoli as you want and pour it into a muffin pan (it took up 3 spaces for me) then add in egg whites to each until it is almost full (I used the kind that come in a carton, and don’t fill too much because they do rise as they bake)

Add pepper on top for taste if you want

Cook for 10-15 minutes, or until you can see that the egg is fully cooked all the way to the top

(via skinnykate)

(Source: healthfitlife, via getfitproject)

(Source: tumblershop, via skinnyfitconfident)

veganpizzafuckyeah:

reblogged from ikay8:

Want a pizza but don’t feel like dealing with dough?  Try this super simple and fast pizzadilla.

2 tortillas

1/2 small yellow onion, diced

1-2 cloves garlic, minced

1-2 kale leaves, stems cut out, rolled, then sliced into ribbons

1 small tomato, thinly sliced

daiya cheese (or any shredded cheese alternative)

a couple pinches of nutritional yeast (optional but highly recommended)

pinch thyme

pinch marjoram

salt and pepper

1) Slowly saute onion in olive oil over medium heat, stirring occasionally until browning, as shown.

2) Add garlic, stir a little, then add kale.  Saute until kale is wilted a bit.

3) Season with salt and pepper to taste. Place in small bowl on the side

4) Wipe pan with paper towel to remove oil.

5) Place tortilla in pan, put a layer of cheeze sprinkled with a pinch or two of nutritional yeast on the bottom, spread tomato slices out then top with kale and onion mixture.  

6)Sprinkle thyme and marjoram an finish with another layer of cheeze and nutrional yeast.  Cover with other tortilla.

7) With the heat still at medium, let it sit for about 3-4 minutes.  (putting a bowl with a can in it on top to press the quesadilla is recommended)  Flip and repeat.

8) Remove, let rest about 30 second, slice and serve!

(via thehealthystrawberry)

veganfoody:

Spaghetti Squash Noodle Bowl + Lime Peanut Sauce
hipbonesandrunningshoes:

eatcleanmakechanges:

cleaneatz:


Broccoli and Chicken Quesadillas
Ingredients
2 ounces of pre-cooked shredded chicken
½ cup of steamed broccoli, chopped up
1/3 cup of part skim shredded mozzarella cheese
1 whole grain tortilla
2 tbsp plain, no fat Greek yogurt
1 tsp red pepper sauce
Directions
Combine Greek yogurt with hot sauce and set aside.
Heat chicken and broccoli in a large non-stick pan over medium heat. Once heated through remove from the pan and place in a medium bowl.
Toss chicken and broccoli with salt, pepper and garlic powder and then set aside.
Place tortilla in the hot pan and allow to heat through on one side. Flip the tortilla and sprinkle half of the cheese over one half of the tortilla. Top cheese with broccoli and chicken and then sprinkle the rest of the cheese over the top.
Using a spatula fold the tortilla over on to itself (into a half moon) and top with something heavy (ie. A weighted pan or my personal favorite, a teakettle). Allow to cook for a minute or two OR until the bottom lightly browed. Flip the tortilla and cook for another minute or two on the opposite side.
Remove Quesadilla from the pan and allow to cool for a minute or so before cutting into wedges. Top with spicy yogurt and Enjoy!!
Nutritional Analysis
Calories: 390; Total Fat: 13.6g; Saturated Fat: 6.2; Cholesterol: 74mg; Sodium: 451mg; Carbohydrate: 29.1; Dietary Fiber: 6.1; Sugars: 1.7; Protein: 36


Will add this to my recipes.


I want these! Now! :0)

garden-of-vegan:

avocado, spinach, carrot, cucumber, tomato, lemon juice, salt and pepper on whole grain california lavash, with a navel orange and strawberries

(via organicallygorgeous)