arthlete:

Too much pink, eh?

arthlete:

Here’s a quick doodle because it’s almost watermelon season again here in the Philippines and I flipping love watermelon!

A before and during to celebrate 50 pounds lost!

Left is me at my heaviest, on the right is me about an hour ago :)

TODAY WAS THE DAY! 50 pounds GONE!!!! :D :D :D

YAY! 

I am SO HAPPY to be writing this post right now! I can now OFFICIALLY say I have lost FIFTY POUNDS! FIFTY! It doesn’t seem possible. And yet…it is. I am so happy and so, so proud of myself. Easy to say that this has been to biggest accomplishment of my life. 

Thank you all SO MUCH for your support through these 50 pounds. I hope you (plus a few others) will stick around with me through another 50 pounds :)

(Source: myworldinterrupted)

(Source: moosekleenex)

riiaeatsright:

Updated my photos! :)

Riia’s Raw Vegan Mint Chocolate Fudge Cookies

These cookies were inspired by Girl Scout Thin Mints! They have a fudge like consistency but I find that it makes the flavor richer! Hope you enjoy!

Ingredients:
1/4 cup Cashews
1/4 cup Walnuts
1/4 cup Oats
1/4 cup Chocolate chips (any type…semi sweet, carob, cacao, etc)
1/8 cup Cacao powder
2 tbsp Agave nectar
1 tsp Peppermint Extract

How To:
In a food processor, blend together cashews, walnuts, oats, and chocolate chips until they form a floury texture. Add in cacao powder, agave nectar, and peppermint extract. Process again until dough forms. Shape batter into cookie or truffle shape. Refridgerate. Enjoy! :)

(Source: sun-is-always-shining)

untilculinaryschool:

Tonight’s Easy 15 Minute HEALTHY Dinner! 

Salmon & Green Beans with Pesto Baked in a BAG!

What you’ll need: 

wild-caught salmon filet, de-boned, skin left on (leaving the skin on while cooking locks in flavor, also, the grey fatty tissue right underneath the skin holds most of the omega-3s!)

handfull of fresh green beans

pesto (hand made or store bought)

fresh ground pepper & salt

lemon

What to do: 

Preheat your oven to 400 degrees. Grab a piece of tin foil and throw your green beans in a neat pile in the center. Place your salmon filet over the top of the green beans. Drizzle a few tablespoons of pesto over the salmon and green beans, as well as salt and pepper. Squeeze some lemon juice over the top. Neatly wrap your salmon & green beans, make sure the pesto can’t leak out. Place on a cooking sheet and bake for 15 minutes. After baking, carefully open the foil bag to check if it’s fully cooked. Fold the edges under, put it on a plate, and it’s ready to eat! YUM! 

From Jessica’s Kitchen! 

It would be totally normal to go to the store at 3 am just because we’re out of peanut butter…….right?

I tried a Clif bar for the first time the other day and tried the Crunchy Peanut Butter one. I COULD NOT BELIEVE HOW DELICIOUS IT WAS. I realize it’s not something you want to have everyday, but holy shit. Great for long shifts when I don’t really have time to eat much, but don’t want to not eat for 7 hours. It was so good and filled me up. I almost couldn’t finish it. 

(Source: mschoice)

ARE YOU KIDDING ME RIGHT NOW? SO FREAKING CLOSE.

TWO OUNCES.

TWO OUNCES.

That was all that was standing between me being able to say I’ve officially lost 50 pounds. Aghhh. So frustrating! I genuinely thought I might just sob until those 2 ounces had been cried out. Haha. Kidding. Oh well. Maybe tomorrow. I don’t think I was totally emotionally ready for it anyway. I was NOT expecting it to be that close AT ALL. I just got on expecting to see about 203, and then I saw 202 EXACTLY. I need to be at 201.8 to say I’ve officially lost 50 pounds. I know I could probably count it now and no one would be like NO YOU HAVEN’T ACTUALLY LOST 50 POUNDS, but somehow it matters to me. I need to see that 201. 

Also, you know how when you first get on the scale sometimes it flashes some numbers around the actual number before settling on the real one? Tonight I saw a number in the 100s during that for the first time tonight. I mean, it’s not a REAL weight yet, but IT MEANS IT’S REALLY CLOSE.

The funny thing was, just 10 minutes before, when I knew I was going to be doing the weigh-in I was like “Wouldn’t that be funny if I hit the 50 pounds lost mark? I’d probably shit myself and then sit on the floor and cry for 5 hours.” And then that happened. Oh man. I can’t believe it’s so close. My big public blog post (on the blog my friends actually follow, including IRL people) is allowed to be written and posted at 50 and I am not even ready to write it! I don’t think I’d even know what to say. I’m too stunned right now, so I’m sure I’ll be extra stunned when it’s actually 50. Holy shit. I can’t believe it’s so close. You can do it! Anyone can do it! Don’t ever give up!

yoga-andorangejuice:

Healthy Banana Chocolate Chip Muffins

128 Calories, 2g Fat, 22 Carbohydrates, 3g Fiber, 3g Protein

Ingredients

    1 1/4 cups Bananas
    2/3 cup Honey
    3 tbsp Light And Fit Yogurt
    3 tbsp Naturally Sweetened Apple Sauce
    2 large Egg White
    1 tsp Pure Vanilla Extract
    1 serving
    2 tbsp Whole Wheat Flour
    3/4 cup Oats (Quaker)
    1/2 tsp All Purpose Baking Soda
    1/2 tsp Salt
    1/2 tsp Cinnamon, Ground, 1 Tsp
    1/4 cup Semi-sweet Mini Morsels

Directions

1. Preheat oven to 350 degrees F. Spray 12 cup muffin pan with cooking spray.

2. Mix first 6 ingredients (wet) together in a medium bowl.

3. In a separate bowl, whisk together remaining dry ingredients (except for chocolate chips); add dry ingredients to wet and mix just until blended together (don’t over-mix).

4. Pour batter into prepared muffin tins. Sprinkle top of each batter cup with the mini chocolate chips. Bake 15 to 18 minutes, or until toothpick inserted into center of muffin comes out clean. Cool for 10 minutes in pan and then remove muffins to a rack to cool completely.

exercise-reprise:

Find a way! (Taken with instagram)

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

(Source: cleananddelicious.com)