This is mostly about food, to be honest.

But I like to exercise too, so what's up :).
love-mango.tumblr.com/picture-challenge

I started eating sugar again this month and put on 10 lbs. Like, I could feel my body stretching all rapidly and it was so uncomfortable cause my skin had already shrunk to catch up to my current weight (I’ve kept under the 150 range since February)— I ate 3 cinnamon rolls in a day and I could literally feel myself expanding so quickly, it was crazy. Like my skin started itching, I felt stretched, and my pants literally started cutting off my circulation when I’d twitch a certain way. But then I went to my bestie’s birthday party and danced/walked/swam away like 3 lbs in one night. That ish was cray. My pants fit again and everything. LMFBO wth. I went from 153, to 158.5 (post cinnamon rolls), to 155 (post party) all within the same week. I didn’t even know that was possible. I partly medication for the food smash hunger games on crack incident. I’d been bleeding for a month straight. I needed sustenance… smh.

Sooooo, I’m working on my school year 2014 healthy body. Swimming every day for the next month straight starting today. I’m currently at 156. My goal is 130 by January. My calorie counter says keep it at 1600 everyday, but I feel like as long as I cut out the sugar and drink a lot of water and tea, I won’t really have to worry about that.

I’m just going to keep editing this post to keep track:

7/22; 30 laps / under1600 / succumbed to sugar .

happyvibes-healthylives:

The serving size on a package of hummus reads “2 TBSP”. That always makes me LOL. I eat 2 tbsp of hummus as the appetizer before I actually start eating hummus for real. Make some delicious homemade hummus with different creative flavorings to switch things up and eat till you feel satisfied. Listen to your body not the label. 

she-is-king:

Toronto Island

Swimsuit Designed by Me

(via musingsofanawkwardblackgirl)

ichthyologist:

wtf brussels sprouts grow on the stem of the plant???

(via prialovee)

vegan-yums:

Smashed avocado, black bean and and roasted tomato toast / Recipe

vegan-yums:

Smashed avocado, black bean and and roasted tomato toast / Recipe

azaie:

[18+]
darkskinnedblackbeauty:

Maryum Rabia

deadlifts-and-donuts:

hantisedeloubli:

orphanspace:

archiemcphee:

There’s no question that a stack of fresh pancakes is awesome, but what about one giant fluffy pancake? Today we learned mixing a batch of pancake batter in the bowl of a rice cooker and then cooking it, just like you would when making a batch of rice, creates one great big floofy pancake that instantly reminds us of Totoro’s belly.

What’s more, just like regular pancakes, you can add all sorts of things to the batter, such as cocoa powder or pieces of fruit and chocolate, to further enhance your adorably plump tototorcake.

Head over to RocketNews24 for complete instructions as well as some helpful tips and suggestions.

GAME CHANGER

What is this witchcraft?

Holy shit.
Yes.

(via size10plz)

wakeuphealthy:

153 CALORIE Zucchini Banana Chocolate Chip Muffins {healthy, low-fat}
INGREDIENTS
1 1/2 cups whole wheat pastry flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 small to medium ripe bananas, mashed
1 teaspoon melted coconut oil
1/4 cup honey
1 teaspoon vanilla
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
2 tablespoons unsweetened applesauce
1/3 cup nonfat plain greek yogurt (I used Fage)
1/2 cup mini or regular chocolate chips (I like mini)

INSTRUCTIONS

Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter — we want moist muffins! Gently fold in 1/2 cup of chocolate chips.
Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that’s okay — we’re making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!-

Nutrition Information
Serves: 12

Serving size: 1 muffin
Calories: 153
Fat: 4.4g
Carbohydrates: 27.2g
Sugar: 12.6g
Fiber: 3.0g
Protein: 4.3g
http://www.ambitiouskitchen.com/2013/08/skinny-zucchini-banana-chocolate-chip-muffins-healthy-low-fat/

wakeuphealthy:

153 CALORIE Zucchini Banana Chocolate Chip Muffins {healthy, low-fat}

INGREDIENTS
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 2 small to medium ripe bananas, mashed
  • 1 teaspoon melted coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 2 egg whites
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 2 tablespoons unsweetened applesauce
  • 1/3 cup nonfat plain greek yogurt (I used Fage)
  • 1/2 cup mini or regular chocolate chips (I like mini)
  • INSTRUCTIONS
  1. Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel! This is an important step.
  3. In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.
  4. In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter — we want moist muffins! Gently fold in 1/2 cup of chocolate chips.
  5. Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that’s okay — we’re making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!-
  • Nutrition Information
    • Serves: 12
    • Serving size: 1 muffin
    • Calories: 153
    • Fat: 4.4g
    • Carbohydrates: 27.2g
    • Sugar: 12.6g
    • Fiber: 3.0g
    • Protein: 4.3g

    http://www.ambitiouskitchen.com/2013/08/skinny-zucchini-banana-chocolate-chip-muffins-healthy-low-fat/