You Can Do This

This blog is my weight loss blog. I'm human, like everyone else. I have ups and downs, but I do this the healthy way, and nothing's stopping me.

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im-fit-wwhen-its-summer:

now-do-it-fitspo:

20 Summer Smoothie RecipesWatermelon FrostyGrapefruit Pink SmoothieStrawberry Lemonade FrostyPinkie Sweet Pomegranate SmoothieCitrus FrostyPeaches and Cream SmoothieFresh Orange Juice SmoothiePeachy Hemp Protein SmoothiePeachy Lychee DaiquiriCalm Chamomile SmoothiePina Avocado SmoothieKiwi Basil SmoothieBlue Acai SmoothieBlueberry Kickstart SmoothieBerry-Cado SmoothieStrawberry Banana SmoothieBlueberry Coconut Water FrostyDark and Frosty Acai SmoothieAlmond Butter ShakeChocolate Chai Shake

Omfg

thugkitchen:

You can’t have a legit BBQ without a badass potato salad. But don’t be a dick and buy that nasty shit at the store. Make this instead; it is cheap as fuck and super easy. You can even leave it in the sun for a minute and it won’t get all gross like that potatomayo nonsense they try to pass off as a salad. People don’t deserve that basic, bland shit.

FRESH HERB POTATO SALAD
1 1/2 pounds of small red or Yukon gold potatoes
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
2 tablespoons lemon juice (about 1 lemons)
¼ cup extra virgin olive oil
2 cloves of garlic
1/3 cup shredded carrot (I used 1 normal-sized carrot. Don’t try to grate baby carrots; you will fuck your hand up)
¼ cup of chopped chives (you can use green onions to save some cash)
¼ cup chopped dill
salt and pepper

Cut your potatoes in half or until they are in pieces that you can actually put in your mouth. Nobody should need a knife to eat potato salad, that shit is fucked. Boil some water in a medium pot, add a pinch of salt, and the potatoes. Boil them until you can easily stab a fork through one, like 10-15 minutes depending on the size of your potatoes. If you cook them too long they start falling apart and your salad will be a fucking mess. Set a timer if your ass is easily distracted.
While the potatoes cook, cut up the garlic into a bunch of tiny pieces. Mix together the mustard, vinegar, lemon juice, oil, and garlic in a small glass. Drain the potatoes and put them in a large bowl. Add the dressing and toss it all together. Add the carrots, herbs, and a little salt and pepper and mix them in. Let the salad sit in the fridge for at least 30 minutes so that the potatoes can soak in all the flavor. If it looks dry after that then add a little more vinegar and olive oil and stir that bitch. Make this shit the day before you go somewhere and keep it in the fridge. Nobody will know the fucking difference.
Serves 4 as a side

cthulhuforpresident:

Made this for my housemate for her birthday. It’s amazing…100% raw, 100% vegan, and 100% sweet as fuck.
Lemon Berry Swirl CheesecakeCrust1 1/2 cups almonds2/3 cup raisins1/4 cup shredded coconut1 teaspoon pure vanillaGrind the almonds into a flour in a food processor. (unfortunately our blender wasn’t capable of this so mine were still a bit chunky!!)Add the raisins and continue grinding until broken down.Add the coconut and vanilla. Grind again to incorporate.Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.Press evenly into the bottom of a 12″ spring form pan.Filling3 cups cashews3/4 cup + 2 tablespoons lemon juice2/3 cup agave or other liquid sweetener (I used golden syrup)Pinch of saltLemon zest (from all juiced lemons)1 cup melted coconut oil4 cups mixed berriesBlend all except the oil and berries.Add half of the oil and blend again until completely smooth.Transfer 1/2 – 2/3 cup of the mixture to a small bowl.Add all the berries and other half of the oil back to the mixture in the blender and blend until smooth.Pour the filling evenly over the crust.Pour blobs of the lemon cream on top.Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.Chill in the fridge for at least 8 hours, or overnight.I chucked some strawberries ontop after it had set :)

live healthy: Homemade Mocha Frappe

dream-seek-achieve:

Spending nearly $4 on a 12oz drink is getting ridiculous. So I made my own.

Ingredients:

Instant espresso powder

Ghirardelli ground chocolate (dark or white)

Ice

Water

Directions:

Fill desired cup to top with ice. Transfer to blender.

Add about 1/4-1/2c water

For each cup (8oz)…

3 weeks ago with 73 notes

e-d-i-b-l-e:

Green Monster Smoothie | Recipe from Sing For Your Supper Blog
Ingredients:
1 banana, roughly chopped
4 or 5 strawberries
1/2 cup fresh blueberries
1 small peach, peeled and roughly chopped
1 heaping cup (or more) fresh spinach leaves, thoroughly rinsed
splash vanilla soy milk
1 tablespoon Greek yogurt
2 teaspoons honey
1/2 cup crushed ice
Method:
Place all ingredients in a blender and blend until smooth.
Serve immediately.

gettinfitt-er:

VEGAN NO BAKE COOKIE BLIZZARD. (omg)
A creamy, vegan and gluten free peanut butter banana blizzard with bits of wholesome no bake cookie bites throughout.

Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 2

Ingredients
2 ripe bananas, previously peeled, quartered and frozen
2 Tbsp crunchy, natural salted peanut butter
⅓ – ⅔ cup non-dairy milk (I used Silk Coconut)
3-4 PB stuffed no bake cookie bites

Instructions
Add your bananas, peanut butter and non-dairy milk to the blender and blend until thick, creamy and smooth. Start out with less milk to ensure you achieve a thick texture, then add more to ensure it all blends evenly.
Once blended, drop in two no bake cookie bites and give it two more pulses to loosely mix.
Pour into two serving glasses, and top with another crumbled no bake cookie bite (optional). Serve immediately.

Nutrition Information
Serving size: 1 blizzard Calories: 513 Fat: 21 g Carbohydrates: 67 g Sugar: 39 g Fiber: 11 g Protein: 16 g

eatcleanmakechanges:

berryhealthy:

Baked Oatmeal CasseroleTotal Time: 50 minutesServes: 6Ingredients2 cups gluten-free rolled oats1/3 cup brown sugar1 teaspoon baking powder1 teaspoon cinnamon1/2 teaspoon salt1 cup walnut pieces1 cup raspberries {any berries work}1/2 cup milk chocolate chips2 cups milk1 large egg3 tablespoons butter, melted1 tablespoon vanilla extract1 ripe banana, peeled, 1/2-inch slicesInstructions1. Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.2. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract.3. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

yum

beth-the-glutenista:

Gluten Free Chicken Nugget Recipes

Making these delicious chicken nuggets is so easy!
Firstly, add some stale or toasted bread to a…

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gfhealthyliving:

Protein Thin Mints
Ingredients
1/2 cup protein powder
1/4 cup cocoa
1/4 cup carob
1 tsp vanilla
3/4 tsp peppermint extract
1/2 tsp stevia, liquid
about 4 tbsp coconut oil, liquid
Directions
Place all ingredients into a bowl and stir together.
Scoop onto plate or tray, then set in fridge to set. The cookies should to be hard to the touch. Keep refrigerator or store in freezer.

Source

puffy333:

ericalovesexercise:

lexlosing-it:

I want to try these!

I wish this was big enough to read:(

Oh hey, I have this issue (or more specifically, I cut out this recipe from that particular issue of 17)!
You can barely make out the words if you view the image in the new tab, but for folks who can’t see very well:
Veggie Burrito Salad
-2 handfuls baby spinach
-1/4 cup cooked black beans
-1/4 cup corn
-1/4 ripe avocado, sliced
-1/2 bell pepper, diced
-1/2 medium Roma tomato, sliced
-1 green onion, thinly sliced
-1/4 cup crumbled feta cheese
-Toasted Tortilla pieces (to make: Cut 1 whole wheat tortilla into wedges, and toast on a baking sheet at 350°F until golden brown)
-2 tbsp. light ranch dressing
PB&J Salad
-2 handfuls mixed greens
-1/2 cup sliced grilled chicken
-1/2 cup whole-wheat croutons
-1/3 cup quartered strawberries
-1 tbsp. roasted peanuts
-2 tbsp. pb-honey dressing (to make: Whisk ¼ cup chunky natural peanut butter, 2 tbsp. cider vinegar, 1 tbsp. honey, 2 tsp. water, and a pinch of salt)
Piña Colada Salad
-2 handfuls baby spinach
-1/4 cup sliced cucumber
-1/4 cup diced pineapple
-4 to 6 cooked shrimp
-1 tbsp. toasted coconut
-1 tbsp. cashews
-2 tbsp. balsamic vinaigrette
Pizza Salad
-2 handfuls baby arugula
-1 slice toasted Italian bread, torn into small pieces
-1/2 cup halved grape or cherry tomatoes
-1/4 cup diced or shredded mozzarella cheese
-1 handful sliced mushrooms and/or sliced red and green bell pepper
-1 to 2 tbsp. sliced black olives
-2 tbsp. Italian vinaigrette

health-diary:

prefontainorade:

Cinnamon Vanilla Almond Butter Banana Pops
Ingredients:
2 bananas
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers
DIRECTIONS:
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold.

recipe taken directly from: Primally Inspired
{Note: Amazon Affiliate Links}

Chocolate: Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) Almond Butter: MaraNatha, No Stir Almond Butter, Creamy, 12 oz (340 g)

GIMME

Get in my mouth

stronghealthyconfidence:

Cold Raspberry Blueberry Oatmeal with Granola

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