Fit Is The New Black
-
I am my own boss. I work(ed) hard I am where I belong and I will continue to grow. I love what I do I’m licensed, insured and professional. In the...
-
Learned a new skill
Hype at the fact I know how to butter fly pull up now, that’s going to improve my WOD times like “Barbara” and “Cindy” by quite...
-
Blue Highway, Moon Valley, Wisconsin
photo via besttravelphotos
-
He loves to be loved but is suspicious of your intentions.
omg wol you are so small
-
Truth!
NOEL VEGAN FITNESS STAR
Like My Page:
www.Facebook.com/VeganLight
Subscribe To My Videos:
www.YouTube.com/da1sinister1
What a good idea!
Homemade Nutella
I made this dish for my sister, who loves traditional Nutella. I think she may prefer this homemade version, which is less sugar and more hazelnut. The spread is very easy to make; you literally just throw everything in your food processor. I like to eat it on graham crackers topped with bananas. These pictures don’t really do this nutella justice. Just make it, you will see how it is way better than anything from a jar.
Homemade Nutella, adapted from Chickpea
Ingredients
- 4 cups shelled hazelnuts
- 1 1/2 cups powdered sugar
- 1/2 cup pure cocoa powder
- 1/4 canola oil
- splash of soy or almond milk
Directions
- Pour the hazelnuts on a baking sheet and bake at 350F for 10 minutes, or until they just start to turn golden. Every two minutes, take the tray out and shake it so that they bake evenly.
- Transfer the nuts to your food processor. Blend until they turn into a course meal, and then until they have a paste consistency. If the blade gets stuck, pour some oil 1 TB at a time, until the blade moves again.
- When it has reached a good creamy consistency, pour the sugar and cocoa in and blend. Add milk, if needed, to make it smoother.
- Keep in an air-tight container in the fridge for up to 3 months.
Minęło trochę czasu od ostatniego postu, ale już jestem i postaram się to nadrobić… Kasza jęczmienna z wędzonym tofu w sosie ze świeżych pomidorów. Tak na szybko
It’s been a while since the last photo, but now i’m back on the track trying to make it up. This one is a quickie. Smoked tofu in tomato sauce and pearl barley
(via healthfoodporn)
Black Bean and Mango Tostadas
Yummy!!
(via fighter-chick)
experimenting in the kitchen is fun and ends up with weird food like this. i mean, it’s not THAT weird (it totally looks like a meal my parents would’ve made for me as a kid) but still…
first we got fresh peas, cooked and then mixed with a little earth balance. (straight from the pods, i shucked them for like an hour!) there’s also some shredded kale back there. and there’s a navy bean pecan patty. weird right? whatever! it tastes good.
- put in a food processor: 1 1/2 cups cooked white/navy beans, handful pecans, 1/4 cup ground oats (you can grind rolled oats yourself in a coffee grinder or food processor beforehand), a sprinkle of brown sugar, a sprinkle of white pepper, 2-3 tsp sea salt (or to taste), and 1/4 cup olive oil.
- process until it’s a consistent mixture. if you need more liquid add in water or veggie stock.
- fry up on a pan until both sides are browned.
- this recipe makes 2 patties. enjoy ur quirky new food!
(via fitandfukinghot)
My boyfriend came through the door today with what he called a “present.”
He reached in his bag and pulled out a PROMAX LS peanut butter chocolate bar.
Now, I’ve tried my share of protein bars. I’m rarely impressed. In fact, I can’t think of one protein bar I like. Until now, that is.
This thing was pretty damn delicious! And with 14 grams of fiber, 18 grams of protein and 220 calories, I may have to hint for my boyfriend to bring home more “presents.”
(photo from simplyvegan)
