Previously skinnyyogagirl.
With Dave on the lifting bandwagon, that now makes 5/7 of us on some kind of weight / exercise regiment. Chris sent me this recipe so we could have homemade, protein-laden snacks at the office. 17g of protein per bar and pretty damn tasty too.
★
CHOCOLATE PEANUT BUTTER PROTEIN BARS
2 cups oatmeal
1 cup chocolate whey powder
1/4 cup sliced almonds
1/3 dried cranberries
1 tsp cinnamon
1/4 cup peanut butter
1/4 cup honey
1/4 cup milk
1/4 cup apple sauce
1/4 cup chocolate chips
1 tsp vanilla★
Stir together oatmeal / whey / almonds / cranberries / cinnamon.
Set aside.
In separate bowl, combine PB / honey / milk / apple sauce / chocolate chips / vanilla.
Nuke in microwave for 30-45 seconds until chocolate melts.
Stir together until fully mixed.
Pour wet ingredients into oatmeal mixture and stir until combined.
Line a casserole dish with parchment paper and spray with Pam.
Dump in mix, spread around evenly with spatula.
Refrigerate for 30 minutes until bars set.
Keep bars in the refrigerator until serving.
★
Adapted from YOUTUBE.
Makes 8 bars.
That’s right Neville!
(via collegegirlsworkout)
My top is so beautiful, please help lol.
Protein Pear Chocolate Pudding
3 ingredients: 1/4 cup of chocolate flavored casein powder + 1 pear + 1 tsp cocoa.
Cooked in the microwave for 2 min at 600W followed by 2 hours in the fridge.
www.fitnesstreats.com/2012/08/protein-pear-chocolate-pudding
(via oceanskinny)
(Source: tush, via becausewecandoit)
fresh fruit chocolate bar: recipe here
fffff I wanna make these with dark chocolate
oh wow.
(via berryhealthy)
(via healthy-sexy-happy)
Waist: 28
Hips: 40
Thighs: 24
Weight lifting (heavy weights) and a healthy diet are the best things you can do. You can check out bodybuilding.com or muffintopless for good lifting programs.
This is not ok.
I’m always looking for good deals on gym clothes. A few months ago I found a company called Ellie.com (they use to be called pvbody) that sends you a new workout outfit every month for $50. The company is fairly new and has had some major hiccups (like shipping taking 6 weeks, problems with the website) but they’ve got everything sorted out now and I’ve had great service the last two months so I finally feel comfortable promoting this company on my blog.
Ellie is a subscription service, you sign up with them and every month they release a new collection that you can choose any two pieces from for $50 (members who order before June 1st will get free shipping for life, but people who sign up after June 1 will pay for shipping but get free returns) or if you don’t like the collection you can skip that month. If you get something and don’t like the pieces they have free returns/exchanges.
The past two months I’ve had same day shipping. I did exchange one pair of capris that were too sheer when doing squats (but fine if you just run/cycle) and since they were navy they show sweat but that’s my problem. The exchange was processed within a week & shipping was free.
If you have questions they are really great about responding on their facebook page and they will call/email you to fix any problems asap.
My favorite pieces so far are Supernova Tank, Cosmic Capri, Dynamic Duo top, Double Threat tank, and The Vixen. Check them out & let me know if you sign up! Sign up here! Use codes sway for 20% off.
(Source: fitnessloveaffair, via cutehair)
Raw Vanilla Bean Coconut Cheesecake with Raspberry Topping
The final product of the cake I made last night! I’ve posted a version this recipe before but here is the 100% raw one with blissful berry topping. Just as delicious and even better for you than the tofu version. Step one is to soak the cashews, step two make the crust, step three is the filling, step four the topping.
Crust: 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup dates. Throw in a high-speed blender or food processor with a pinch of sea salt and blend until finely processed. Press the paste into a pan to form the crust - that’s all! Super easy. Place the crust in the freezer while making the filling.
Filling: Soak 3 cups of cashews in water for 1-2 hours. Drain the water and put the cashews in a blender. Add a ton of unsweetened coconut shreds, fresh vanilla bean, pitted dates (I used 8), four teaspoons of coconut oil, the juice of one and a half lemon and a pinch of sea salt. If you want the cheesecake to be sweeter you can add a dash of coconut sugar. Blend well! If needed, add water to get the blender going. Pour the filling into your crust and put in the freezer for one hour. Meanwhile, make the topping! Put half a cup of frozen raspberries and half a cup of frozen cherries in the blender with some lemon juice and a few dates. Blend until smooth. When the cheesecake has been in the freezer for one hour, take it out and pour the topping on top. Put the cake back in the freezer for at least 3-4 hours until its firm. Defrost for 20 minutes before serving and ENJOY! #nomnomnomnom #desserteverydamnday
Sup hamstrings. Didn’t know you could scream…. #standingsplit #yoga #bliss #flexible #bendy #asana #leggings
(via berryhealthy)
