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5'4"
SW:153
CW: 149.8, 16% BF
GW1: 150
GW2: 145
GW3: 140
GW4: 135,
or 10% BF
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Dinner tonight….

Lasagna roll ups! Quick & easy

inbox me for the recipe

Not the best quality pictures…. but my version of Turkey and spinach stuffed bell peppers. Yum!

Watercress With Seared Prosciutto + Peaches

nomnompaleo:

Watercress With Seared Prosciutto + Peaches by Michelle Tam http://nomnompaleo.com

Heads up: A ten-minute meal comin’ your way!

I’m not kidding—this dish takes NO. TIME. AT. ALL.

Prosciutto-wrapped peaches on a bed of bitter greens is a classic Italian starter that I used to order every time I spotted it on a summer menu…’til it finally dawned on me that this dead-simple recipe can be made at home for pennies on the dollar. Yeah, I can be dense sometimes. It took this old dog a decade to learn this peachy new trick, but hey: better late than never, right?

Once ripe peaches made their first appearance of the year at the local farmers’ market, I started making this savory, sweet, and assertive summer salad on a regular basis. Can you blame me?

Watercress With Seared Prosciutto + Peaches by Michelle Tam http://nomnompaleo.com

Most recipes call for grilling the porky peaches, but I’ve found that searing ’em in a skillet is a much easier and faster method. (In fact, it takes longer to fire up the barbecue than it does to prepare and eat this gorgeous hot-weather salad using a skillet.) 

Plus, I’ve replaced the usual bed of arugula with watercress. Why? ’Cause she’s the new Queen Bee of the vegetable aisle (that’s right: move over, kale), and I’ve been doing my darnedest to incorporate this nutrient-packed powerhouse into my diet. The warm peaches wilt the watercress slightly, making each mouthful  a kaleidoscope of flavors and textures.

What do you say? Ready to try your hand at my favorite summer salad?

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goodhealthgoodvibes:

Made my boyfriend and I some chia pudding for breakfast! Topped with banana, blueberries, strawberries, blackberries and homemade farmers market granola. To make the chia pudding mix together 1 cup plain Greek yogurt, 1 cup unsweetened almond milk, 1/4 cup chia seeds, 1/2 tbsp vanilla extract and 2 tbsp pure maple syrup. Cover and let sit overnight, in the morning it will be ready to eat! Top with your favorite fruits, enjoy!

Instagram - goodhealthgoodvibes View high resolution

goodhealthgoodvibes:

Made my boyfriend and I some chia pudding for breakfast! Topped with banana, blueberries, strawberries, blackberries and homemade farmers market granola. To make the chia pudding mix together 1 cup plain Greek yogurt, 1 cup unsweetened almond milk, 1/4 cup chia seeds, 1/2 tbsp vanilla extract and 2 tbsp pure maple syrup. Cover and let sit overnight, in the morning it will be ready to eat! Top with your favorite fruits, enjoy!

Instagram - goodhealthgoodvibes

(via cardioconfidence)

kaleandcaramel:

Cantaloupe + lime + ginger + mint :: juicy heaven in your mouth. Recipe here. View high resolution

kaleandcaramel:

Cantaloupe + lime + ginger + mint :: juicy heaven in your mouth. Recipe here.

(via cardioconfidence)

GARLICKY WHITE BEAN PASTA FAUX-FREDO WITH KALE PESTO

Author: Healthy Recipe Ecstasy
Recipe type: Entree
Serves: 4
INGREDIENTS
  • KALE PESTO:
  • 3 cups kale (fresh with tough stems removed or frozen)
  • ¼ cup raw walnuts
  • 2 cloves of garlic
  • ½ cup extra-virgin olive oil
  • Coarse salt & black pepper to taste
  • PASTA ALFREDO:
  • ¼ cup vegan margarine
  • 4 cloves garlic, minced
  • 4 cups canned white beans, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon unsweetened soy milk
  • Coarse salt and black pepper, to taste
  • 1 pound whole wheat penne pasta
  • Extra-virgin olive oil, for serving
INSTRUCTIONS
  1. KALE PESTO:
  2. Transfer the kale, walnuts and garlic to a food processor and pulse until coarsely chopped. With the motor running, add the olive oil in a steady stream and process to a coarse purée.
  3. PASTA ALFREDO:
  4. Cook pasta according to package. Drain and keep warm, retaining one tablespoon pasta water.
  5. In a large sauté pan over low heat, melt the margarine. Add the garlic and cook for 2 to 3 minutes, stirring frequently.
  6. Transfer the margarine mixture to a blender or food processor, and add the white beans, vegetable broth, soy milk and pasta water. Blend until completely smooth.
  7. Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Cook until the sauce is warm.
  8. Add the sauce to the pasta, and mix until all the noodles are covered in sauce. Divide pasta among 4 bowls. Top each bowl with 2-3 tablespoons kale pesto and some olive oil.
  9. NOTE: At first, it may seem like you have too much sauce for the pasta, but the noodles quickly soak up all that sauce. To reheat leftovers, I like to slowly warm the pasta on the stove and add ¼ cup broth to help loosen up the sauce.

source: http://www.healthyrecipeecstasy.com/garlicky-white-bean-pasta-faux-fredo-with-kale-pesto-v-df/

Greek Yogurt Pancakes

Greek Yogurt Pancakes (Chobani Yogurt) 

Ingredients:

  • 1 1/2 cups (12 oz) Vanilla 0% Chobani Greek Yogurt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk

Directions:

Combine dry ingredients. Whisk wet ingredients, pour into dry mixture, and stir just until combined. Over medium-high heat scoop 1/4 cup batter onto skillet per pancake. Flip when bubbles appear. Cook until golden brown. srizzle with fresh homemade syrup and enjoy!

source: http://jackattack06.blogspot.com/2011/11/taste-of-tuesday-greek-yogurt-pancakes.html 

Undressed Skeleton: Garlic Parmesan Avocado Cauliflower Mash!

undressedskeleton:

image

One of my favorite side dishes growing up was mashed potatoes. After switching to a healthy lifestyle, limiting my potato intake was hard. I still enjoy the occasional mashed potatoes, but not every week. Thank goodness for whoever invented the “cauliflower mash”. This taste so much like the…

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