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Posts tagged thin.

thinnerbeautyxoxo:

to be tiny in baggy sweaters <3

Snack Attack: 10-Cal Strawberry Lemon Iced Smoothie

soon2befit:

fiteating:

HELLS yeah! Inspired by the summer heat, I’m always thinking of iced drinks- healthy of course!

Ingredients:

  • 5-6 frozen strawberries
  • 26oz of zero sugar lemonade drink mix (I used Crystal Light’s Natural Lemonade)
  • ice cubes

Make the lemonade and combine in a blender with strawberries and ice cubes. Blend. Enjoy on a hot summer day! Makes 2 servings- high in Vitamin C and Potassium.

looks better than the frozen strawberry lemonade at mcdonalds :p

(via goodfoodisgood)

Recipe: Watermelon and Raspberry Smoothie

goodfoodisgood:

stopwishinkeepmovin:

health-heaven:

 Ingredients

    * 2 cups watermelon, cubed
    * 1 whole frozen banana
    * 1/2 cup fresh raspberries
    * 1 cup non-dairy milk
    * 1 tsp chia seed

Instructions

   1. Blend in a blender until smooth

Diet type: Vegan

omg i want one now

I just bought a single-serving blender and will be making a lot more fruit concoctions like this!

goodfoodisgood:

blogilates:

Avocado Frozen Yogurt - a delicious fresh summer treat!

INGREDIENTS (Serves 2-3)

- 1 1/2 ripe avocados

- 2 tablespoons lemon juice

- 3 tablespoons stevia (or to taste)

- 2- 4 oz containers soy yogurt

- 1/2 cup soy/almond milk

- 1 tablespoon lemon zest

- 1 teaspoon vanilla extract

DIRECTIONS:

1. With the lemon zest set aside, place all of the other ingredients in a food processor or blender and mix up til smooth.

2. Then scoop everything out into a bowl or ice cream maker. Stir in the zest.

Tip: If you don’t have an ice cream maker, then freeze the mixture in an airtight container for about 2 hours. Then when ready, take out, let it thaw a bit, and give it another stir.

YUM!!!

Adapted from The Vegan Scoop

Ohhhhhhh myyyy. Can’t wait to try.

goodfoodisgood:

These are coming with me to the next picnic.

icookhealthy:

Black Bean and Sweet Potato Burger

* 1/2 cup chopped onion

* 1/2 cup chopped celery

* 2 cloves garlic

* 15 ounce can of black beans, rinsed and drained

* 1/2 sweet potato, chopped into 1/2 inch pieces and boiled for 7-8 minutes until soft, with skin

* 2.5 T ground flax, 3 T water

* 2 T paprika

* 1 T cumin

* pinch of salt, or to taste

Prep:

Heat a skillet with non-stick spray. Once warm add the onion and garlic in to the skillet and cook until they are limp and start to brown a bit. Put the cooked onion mixture into a food processor or blender. Add the beans and potato chunks and pulse five or six times. The beans should be broken up but there should still be some small chunks. Don’t over process, as you want your bean burgers to be a little chunky.

Transfer the veggie and bean mixture into large bowl and stir in remaining ingredients and form into small 3” patties (or bigger if you’re actually going to eat it in a burger bun).

In the same skillet, heat on medium, spray non-stick spray and add the patties, cook each side until browned, about 6-7 minutes total OR you can bake them on 375° for about 25 minutes, flipping once.

Note: I omitted bread crumbs which was included in the original recipe to avoid refined carbs, but go ahead and try adding some 100% whole wheat bread crumbs if your mixture needs some more bulk.

Nutrition info: One 3” patty (50g) yields 39 calories, 0.5g fat, 6.6g carbs, and 2g protein. Each tiny patty also gives you 2g of fiber each. Yum indeed!

(via goodfoodisgood)

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