5'2"
CW 110 Runner. Pescetarian. Anything else, ASK!

26th September 2012

Post

It’s not the end of the world.

17th September 2012

Photo reblogged from L I G H T S with 1,729,429 notes

Source: headlikeanorange

17th September 2012

Photo reblogged from L I G H T S with 1,729,429 notes

Source: headlikeanorange

22nd August 2012

Photo reblogged from iron woman; with 6,670 notes

fitforinfinity:

foodopia:

fresh fruit chocolate bar: recipe here

fffff I wanna make these with dark chocolate

fitforinfinity:

foodopia:

fresh fruit chocolate bar: recipe here

fffff I wanna make these with dark chocolate

Source: foodopia

8th August 2012

Photo reblogged from Fuck Yeah, Delicious Food! with 2,410 notes

fuckyeahdeliciousfood:

peach sherbet

fuckyeahdeliciousfood:

peach sherbet

8th August 2012

Photo reblogged from Hello Darling with 14 notes

onefitmama:

I’m being a lazy bum

But you look amazing!

onefitmama:

I’m being a lazy bum

But you look amazing!

8th August 2012

Photo reblogged from Fuck Yeah, Delicious Food! with 111 notes

fuckyeahdeliciousfood:

white chocolate peanut butter cups

fuckyeahdeliciousfood:

white chocolate peanut butter cups

8th August 2012

Photo reblogged from iron woman; with 2,678 notes

pastelaces:

pumpkin spice cookies by hannah * honey & jam on Flickr.

pastelaces:

pumpkin spice cookies by hannah * honey & jam on Flickr.

8th August 2012

Photo reblogged from Hello Darling with 7 notes

onefitmama:

I HAVE NEVER HEARD OF SUCH A THING!!!!!
So I bought alllll the grapes.

I think that’s what heaven will be like

onefitmama:

I HAVE NEVER HEARD OF SUCH A THING!!!!!
So I bought alllll the grapes.

I think that’s what heaven will be like

3rd August 2012

Photo reblogged from iron woman; with 119 notes

motivationforfitness:

Here is my freshly invented recipe.
Oat Flour Cookies
Ingredients:
2/3 cup fine ground oat flour
1/3 cup Splenda Brown Sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1 medium banana*
1/4 tsp vanilla extract
1/4 tsp butter extract**
2 Tbsp liquid egg whites
1/2 cup chocolate chips***
1/4 cup walnuts
Bake at 375 for about 15 minutes. When using bananas in place of the shortening/butter your cookies will cook faster, so keep an eye on them!
Makes around 8 (generously sized) cookies. Just enough for you to share with a loved one. Or, you know, to hoard and call your Precious. Whatever…
* 1 medium banana should yield approximately 1/4-1/2 cup when mashed. The goal is 1/3 cup, but you can just eye-ball it and then add extra flour, 1 Tbsp at a time, if the batter appears too watery.
** you can use 1/2 tsp vanilla extract if you want, but I know the butter extract adds that buttery smell and taste that many people associate with cookies. I personally just used vanilla.
*** since these are made with oat flour, the consistency is slightly different from normal chocolate chip cookies. It’s far more aromatic, slightly sweeter and definitely “fluffier.” (You can add 1/2 Tbsp of oil if you want to flatten out and “de-fluff” the cookies, but for me, the appeal of these IS the oat flour texture.) That being said, this batter lends itself very well to becoming a spiced cookie. Feel free to add cinnamon, allspice, ginger, clove and nutmeg to this in any ratio you like, trading out the chocolate chips for raisins or craisins. Throw in pecans and toffee. Play with it. Oat flour is like the God-flour. It can do anything better than the rest! 
Cheers,~Bonnie 

motivationforfitness:

Here is my freshly invented recipe.

Oat Flour Cookies

Ingredients:

  • 2/3 cup fine ground oat flour
  • 1/3 cup Splenda Brown Sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 medium banana*
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract**
  • 2 Tbsp liquid egg whites
  • 1/2 cup chocolate chips***
  • 1/4 cup walnuts

Bake at 375 for about 15 minutes. When using bananas in place of the shortening/butter your cookies will cook faster, so keep an eye on them!

Makes around 8 (generously sized) cookies. Just enough for you to share with a loved one. Or, you know, to hoard and call your Precious. Whatever…

* 1 medium banana should yield approximately 1/4-1/2 cup when mashed. The goal is 1/3 cup, but you can just eye-ball it and then add extra flour, 1 Tbsp at a time, if the batter appears too watery.

** you can use 1/2 tsp vanilla extract if you want, but I know the butter extract adds that buttery smell and taste that many people associate with cookies. I personally just used vanilla.

*** since these are made with oat flour, the consistency is slightly different from normal chocolate chip cookies. It’s far more aromatic, slightly sweeter and definitely “fluffier.” (You can add 1/2 Tbsp of oil if you want to flatten out and “de-fluff” the cookies, but for me, the appeal of these IS the oat flour texture.) That being said, this batter lends itself very well to becoming a spiced cookie. Feel free to add cinnamon, allspice, ginger, clove and nutmeg to this in any ratio you like, trading out the chocolate chips for raisins or craisins. Throw in pecans and toffee. Play with it. Oat flour is like the God-flour. It can do anything better than the rest! 

Cheers,
~Bonnie 

Source: motivationforfitness