Everything starts with love within

My journey to be fit, and healthy.

Please note I do not promote "skinny" "thinspo" or any of that shit. I believe in being comfortable in your own skin. and if you want to make a change please do it in a healthy way.

I do not take credit for any recipes. Unless I did.
in-my-mouth:

Black Bean Quinoa Bowl with Cilantro Honey Lime Vinaigrette 

Ingredients Black Bean Quinoa Bowl 2 teaspoons non-gmo canola oil ¼ cup diced red onion 1 cup quinoa ¼ teaspoon salt 1 (15-ounce) can black beans, rinsed and drained ¼ red onion, cut into thin slices ½ red bell pepper, cut into thin slices ½ yellow bell pepper, cut into thin slices Cilantro, for garnish Cilantro Lime Vinaigrette, recipe follows Optional toppings: sliced avocado, feta (if not vegan), crushed tortilla chips Cilantro Lime Vinaigrette ½ cup cilantro 2 tablespoons plus 1 teaspoon honey (or agave, for vegan option) 1 teaspoon apple cider vinegar 1 lime, juiced (about 1½ tbsp) and zested 2 tablespoons non-gmo canola oil ¼ teaspoon salt (or more to taste)Instructions Heat 2 tsp of canola oil in a saucepan over medium heat. Add the chopped red onion and cook until starting to soften, 2-3 minutes. Pour in the dry quinoa and toast, stirring frequently, for 3-5 minutes. Add 2 cups water and salt, bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, until the water is absorbed. Set aside. Toss together the cooked quinoa with the black beans, thinly-sliced red onion, red bell pepper, and yellow bell peppers in a bowl. To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt to your liking. Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Can be eaten hot or cold.

in-my-mouth:

Black Bean Quinoa Bowl with Cilantro Honey Lime Vinaigrette 

Ingredients
Black Bean Quinoa Bowl
2 teaspoons non-gmo canola oil
¼ cup diced red onion
1 cup quinoa
¼ teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
¼ red onion, cut into thin slices
½ red bell pepper, cut into thin slices
½ yellow bell pepper, cut into thin slices
Cilantro, for garnish
Cilantro Lime Vinaigrette, recipe follows
Optional toppings: sliced avocado, feta (if not vegan), crushed tortilla chips
Cilantro Lime Vinaigrette
½ cup cilantro
2 tablespoons plus 1 teaspoon honey (or agave, for vegan option)
1 teaspoon apple cider vinegar
1 lime, juiced (about 1½ tbsp) and zested
2 tablespoons non-gmo canola oil
¼ teaspoon salt (or more to taste)

Instructions
Heat 2 tsp of canola oil in a saucepan over medium heat. Add the chopped red onion and cook until starting to soften, 2-3 minutes. Pour in the dry quinoa and toast, stirring frequently, for 3-5 minutes. Add 2 cups water and salt, bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes, until the water is absorbed. Set aside.
Toss together the cooked quinoa with the black beans, thinly-sliced red onion, red bell pepper, and yellow bell peppers in a bowl.
To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt to your liking.
Pour the vinaigrette over the quinoa and toss well. Serve with corn tortilla chips, sliced avocado, and feta (if not vegan). Can be eaten hot or cold.

(via beautifulpicturesofhealthyfood)

theleancleaneatingmachine:

Cinnamon Crunch Cookies with Sugar-Free Vegan Icing

Ingredients
  • ***FLOUR BLEND:***
  • 1 cup superfine brown rice powder
  • 1 cup sorghum flour
  • ½ cup potato starch
  • ½ cup arrowroot starch
  • ***Cinnamon Crunch Cookies:***
  • ***Dry Ingredients:***
  • 1 cup of flour blend
  • ⅓ cup buckwheat flour
  • ½ tsp. gluten free baking powder
  • ⅓ cup unrefined organic coconut sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. pink Himalayan salt
  • ***Wet Ingredients:***
  • 3 heaping Tbsp. unsweetened apple sauce
  • ⅓ cup organic virgin coconut oil; room temperature, slightly softened
  • ½ tsp. pure vanilla extract
  • 1 Tbsp. finely ground flaxseed or purchased flaxseed meal + 2 Tbsp. warm water; whisk and let thicken for 5 minutes
  • ***Sugar-Free Vegan Icing:***
  • 2 Tbsp. Ener-G egg replacer + 4 Tbsp. warm water; whisked together thoroughly
  • 3 cups sugar free powdered sugar (recipe below)
  • 1.5 Tbsp. vegan cream cheese (I used Daiya)
  • 1 tsp. lemon juice
  • **For pink icing, add in 100% unsweetened pure cranberry juice or cherry juice 1 tsp. at a time until you reach your desired color. Add additional powdered sugar to thicken back up.
  • ***Sugar-Free Powdered Sugar:***
  • 3 cups Xylitol granulated sugar (I used XyloSweet Sugar Substitute)
  • 6 tsp. arrowroot or cornstarch to prevent clumping
Instructions
  1. Preheat oven to 350F.
  2. In a large mixing bowl, pour the given amounts of each flour and starch through a sifter and mix to thoroughly combine. Place flour in an air-tight storage container, and put 1 cup back into the mixing bowl, along with ¼ cup of buckwheat flour, gluten free baking powder, unrefined coconut sugar, cinnamon, nutmeg and salt. Mix to thoroughly combine.
  3. In a small dish, whisk together 1 Tbsp. finely ground flaxseed or purchased flaxseed meal and 2 Tbsp. warm water. Whisk until combined and allow to thicken for about 5 minutes.
  4. In a separate mixing bowl, combine the slightly softened coconut oil, unsweetened applesauce, thickened flaxseed mixture and vanilla extract. With an electric mixer, whip ingredients together until fully combined.
  5. Add your wet ingredients into your dry ingredients and using your hands, mix until your dough has formed.
  6. With your hands, form the dough into two separate balls, then cover each in plastic wrap and refrigerate for 30 minutes.
  7. If using icing, prepare while you wait by combining sifted powder sugar blend (3 cups xylitol + 6 tsp. arrowroot or cornstarch in high-speed blender until sugar is in powder form), vegan cream cheese, prepared Ener-G egg replacer and lemon juice into a mixing bowl.
  8. Using an electric mixer or wooden spoon, combine everything together until thick. Add more of the powder sugar blend if it needs to be thicker.
  9. For pink icing, add in 100% pure cranberry juice or pure cherry juice 1 tsp. at a time until you reach your desired color. Add additional powdered sugar to thicken back up.
  10. Set icing aside until ready to use.
  11. Remove dough from fridge and roll one dough ball out between two pieces of parchment paper. If your dough is too sticky, sprinkle the bottom of the paper and top of dough with a tablespoon of the flour blend. Roll dough into ¼” thickness and cut out with whatever your desired shape cookie cutters (I used about 1.5” sized cookie cutters).
  12. When finished, place cookies on a parchment lined baking sheet and bake for 8 minutes. When finished, remove cookies from oven, flip them over, then bake for an additional 8-10 minutes or until the edges are nicely brown. Repeat with other dough ball.
  13. Allow cookies to fully cool and crisp up on a wire rack before storing a sealed container.
  14. If icing cookies, use about ¼ tsp. of icing per fully cooled cookie, spreading it evenly with a flat utensil.
  15. Allow cookies to sit on wire rack over night or until icing has fully hardened before storing them.
pallet-town-julie-brown:

kateordie:

angelica-aswald:

mtvstyle:

want this moment burned on my eyelids

So many girls saw this. Bless.

All hail the queen.

Let this sink in. She declared herself a feminist in front of a bunch of white women who decided they werent feminists like katy perry and then her husband and child, the things feminists evidently don’t have, wete cheering on and gave her an award

pallet-town-julie-brown:

kateordie:

angelica-aswald:

mtvstyle:

want this moment burned on my eyelids

So many girls saw this. Bless.

All hail the queen.

Let this sink in. She declared herself a feminist in front of a bunch of white women who decided they werent feminists like katy perry and then her husband and child, the things feminists evidently don’t have, wete cheering on and gave her an award

(via hard-workpaysoff)

femaleworkoutmotivation:

If you guys want to know how I keep my blog updated with ease, check out Brickflow.com

femaleworkoutmotivation:

If you guys want to know how I keep my blog updated with ease, check out Brickflow.com