all-fitness:

All About Fitness

(via befitty24)

People keep asking me what I’m doing to lose weight.  No I’m not doing a 30 day diet or a shake challenge.  I’m eating healthy and exercising.  It’s basic people.

People keep asking me what I’m doing to lose weight.  No I’m not doing a 30 day diet or a shake challenge.  I’m eating healthy and exercising.  It’s basic people.

(via befitty24)

whenanimalsroamtheearth:

Holiday flavor Clif Bars!!!!

OMG!!!  I want!

whenanimalsroamtheearth:

Holiday flavor Clif Bars!!!!

OMG!!!  I want!

(Source: veganpoopxvx)

calendargirl—redux:

Did it! Here’s the homemade granola recipe and nutrition information! (Adopted from http://beautyandbedlam.com/healthy-homemade-granola-recipe/ but I made slight changes and calculated all the nutrition info myself).
Yield - 9.25 cups (Seriously, so much. That picture shows HALF of what I have).
Recommended (by me) serving size) - 1/4 cup
Ingredients:
6 cups rolled oats
1 cup raw sliced almonds
1 cup oat bran
1/2 cup flax seeds
1/4 cup brown sugar
1 tsp cinnamon
1/2 cup grapeseed oil (or canola/coconut)
2/3 cup honey
Directions:
Preheat oven to 325.
Mix all dry ingredients together. As it says on the website, you can mix and match the dry stuff and replace nuts and seeds and stuff for whatever you like - I replaced wheat germ with oat bran (only because I couldn’t find wheat germ), omitted the walnuts (admittedly because they’re expensive) and dried fruit entirely and used flax and sunflower seeds as my “extra” cup of ingredients. I also cut the sugar in half, you can add more or omit it completely. It’s just sweet enough, but if you’re looking for a dessert-y thing, I’d add the full 1/2 cup, or maybe just some dried fruit (raisins, figs, whatever).
Simmer honey and oil in a small saucepan until it’s liquified. Pour it over the dry ingredients and incorporate thoroughly (just keep mixing, there’s a LOT of dry ingredients but it should coat it evenly after awhile).
Spread it onto a baking sheet (about 2” thick) and bake at 325 for 10-15 minutes (I think it really depends on your over), take it out and mix it and bake again for about 5 minutes.
Let cool and enjoy!
Nutrition information (per 1/4 cup):
Calories: 160
Fat: 7.5g
Sugars: 6g
Protein: 4g

calendargirl—redux:

Did it! Here’s the homemade granola recipe and nutrition information! (Adopted from http://beautyandbedlam.com/healthy-homemade-granola-recipe/ but I made slight changes and calculated all the nutrition info myself).

Yield - 9.25 cups (Seriously, so much. That picture shows HALF of what I have).

Recommended (by me) serving size) - 1/4 cup

Ingredients:

6 cups rolled oats

1 cup raw sliced almonds

1 cup oat bran

1/2 cup flax seeds

1/4 cup brown sugar

1 tsp cinnamon

1/2 cup grapeseed oil (or canola/coconut)

2/3 cup honey

Directions:

Preheat oven to 325.

Mix all dry ingredients together. As it says on the website, you can mix and match the dry stuff and replace nuts and seeds and stuff for whatever you like - I replaced wheat germ with oat bran (only because I couldn’t find wheat germ), omitted the walnuts (admittedly because they’re expensive) and dried fruit entirely and used flax and sunflower seeds as my “extra” cup of ingredients. I also cut the sugar in half, you can add more or omit it completely. It’s just sweet enough, but if you’re looking for a dessert-y thing, I’d add the full 1/2 cup, or maybe just some dried fruit (raisins, figs, whatever).

Simmer honey and oil in a small saucepan until it’s liquified. Pour it over the dry ingredients and incorporate thoroughly (just keep mixing, there’s a LOT of dry ingredients but it should coat it evenly after awhile).

Spread it onto a baking sheet (about 2” thick) and bake at 325 for 10-15 minutes (I think it really depends on your over), take it out and mix it and bake again for about 5 minutes.

Let cool and enjoy!

Nutrition information (per 1/4 cup):

Calories: 160

Fat: 7.5g

Sugars: 6g

Protein: 4g

(Source: sunshinerunning)

albfit:

#health #fitness #fitblr #motivation #FuneralForFat #Exercise  (Taken with Instagram)

albfit:

#health #fitness #fitblr #motivation #FuneralForFat #Exercise (Taken with Instagram)

8/29 Food Diary

weightlossforhappiness:

Breakfast - Bowl of honey nut cheerios with skim milk. Coffee with whole milk.

Lunch - 2 scrambled eggs, smoked salmon, banana, 1 tbsp almond butter, 15 raspberries, 5 blackberries.

Dinner - Salad with cucumber, tomatoes, smoked salmon, ham, 1 egg, potato, broccoli, olive oil, balsamic vinegar, and parmesan cheese.

Workout - 30 minutes stairmaster and call me maybe squat challenge ! I forgot about that beauty…

blogilates:

Saw this at the gym, thought you’d like to know!

blogilates:

Saw this at the gym, thought you’d like to know!

(via losing-tobehappy)

talkinsnack:

Butternut Squash Soup:

  • 1 Butternut Squash, 1 pound
  • 1 Medium Sized Onion
  • 1 Teaspoon of Fresh Thyme Leaves
  • 1 Slice of Fresh Ginger
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Ground Cinnamon
  • Sea Salt
  • Freshly Cracked Black Pepper
  • Extra Virgin Olive Oil
  • 2 Cups of Vegetable Broth
  • 2 Cups of Water
  • 3 Tablespoons of Heavy Cream 
You guessed it…another butternut squash recipe. Butternut squash soup is such a classic dish that I love to eat during this time of year.  Super simple to make, and very filling!
Serves 6.
Pret heat oven to 375 degrees.
Peel and deseed the butternut squash. Cut into squares and lay out on a baking sheet with parchment paper.  Season with salt and pepper, and a drizzle of extra virgin olive oil.  Roast in the oven for about 20 minutes, until tender. 
Meanwhile, peel and chop up the onion.  Doesn’t have to be prefect since you’ll be pureeing the soup.  In a pot, drizzle some olive oil and heat on medium fire.  Throw in the onions and sauté till soft and golden. Mix in the thyme, some salt and pepper, and ginger.  
Pour in the broth and water into the pot, season with cayenne pepper, cinnamon, salt and bring to a boil.  Lower the heat and simmer once boiling. 
Once butternut squash is cooked, place into the pot and simmer for about 5-10 more minutes, or until all the flavors are incorporated and tastes yummy. Season to taste if necessary.
Take off heat and puree with a hand held blender.  If you don’t have one, a blender will work just fine. While pureeing, add about 3 tablespoons of heavy cream, and mix more.  
Serve, in a bowl and garnish with parsley, toasted almonds, a drizzle of heavy cream and olive oil. 
Enjoy!
 
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