my daily routine. repeat as many times as you like, but remember to stretch!
this is amazing.
(Source: doingbetternow, via iwillloseweight2011-deactivated)
Nothing Is Impossible: Exercises to get rid of love handles
Here are some exercises that will tone your oblique muscles. Once you start lowering your body fat (and removing those love handles), you (and others) will really notice the…
Here are 4 super easy ways to control your portions while feeling full on less calories. Simple tips for healthy and effective dieting if you’re looking to lose weight.
Just want to say this really quickly…I don’t want you to get the impression that this blog is all about losing weight, because it is not. I’m here to share with you my thoughts and advice for living healthfully in all aspects of food, fitness, and spirit. Let me know if you feel like I am going overboard in any one direction.
I am a BIG advocate for eating well and working out hard. Your body needs nutrients to fuel a crazy workout. This is how we build strength. So when that chart above says “eat on a smaller plate” and “drink more water to feel fuller” I want you to understand that these are simply just tips for those who need help getting a handle on their dieting - it is not a guide on how to deprive yourself of food, ok?
Alrighty, reblog, print, and share if you find this helpful!
<3 Cassey
(Source: blogilates, via th3skinny)
Edamame @ 50 calories
Tofu @ 100 calories
Olive oil @ 60 calories
Yellow pepper @ 7 calories
Red pepper at 12 calories
3 Wasa bread crackers @ 135 calories
hummus @ 70 calories
lunch meat @ 50 calories
lemon @ 1 calorie
Cottage cheese @ 30 calories
Blueberries @ 20 calories
Green tea @ 0 calories
TOTAL CALORIES: 535 CALORIES
Crunchy and sweet tuna salad:
Mayo @ 45 calories
Tuna @ 80 calories
Milk at 100 calories
Red pepper @ 12 calories
Yellow pepper @ 7 calories
Carrot bits @ 2 calories
Cashews [crushed] @ 80 calories
Apple chunks @ 55 calories
TOTAL CALORIES: 381 calories
Peaches @ 30 calories
2 Morning Star fake breakfast sausage links @ 80 calories
peanut butter @ 100 calories
1 Vans lite waffle @ 70 calories
1 TSP sugar @ 15 calories
coffee @ 5 calories
milk @ 110 calories
TOTAL CALORIES: 410
1206
[not including breakfast cuz I wasn’t counting then and I don’t feel like including it since I didn’t make the resolution until afterwards haha.]
You guys should really try this recipe! Great for someone who craves ice cream
Strawberry blueberry popsicles:
I only ate half of this, so I’ll only be recording half the calories. Though if you eat all of this, double the calories.
Put all this in a blender:
4 strawberries @ 24 calories [12 for me]
Handful of blueberries @ 20 calories [10 for me]
1/2 cup of milk @ 55 calories [27.5 for me]
4 oz. of orange juice @ 20 calories [10 for me]
A slice of lemon @ 1 calorie [.5 for me]
TOTAL FOR RECIPE: 120 calories
TOTAL FOR ME: 60 calories
Then get a tray you’d typically pour water into to make ice cubes.
Add tooth picks for a substitute popsicle stick
stick in freezer for a while
enjoy!
Pretzel M&Ms @ 105 calories
1/2 cup of milk @ 55 calories
rest of egg/salmon/veggie dish @ 243 calories
TOTAL CALORIES: 403 calories
You guys should really try what I made. It ended up being so filling and delicious.
What I made was actually a lot, so I would say it yields two servings. I only ate half, so I’m halving all the calorie info. If you’re gonna eat the whole thing, double the calories.
1/2 TBSP of butter @ 25 calories
1/2 cup of spinach @ 3.5 calories
1/4 cup of onion @ 30 calories
1/4 cup of mushrooms @ 3.5 calories
1/4 cup of red pepper @ 6 calories
Salmon @ 50 calories
1 egg @ 50 calories
Grated cheddar cheese @ 50
Dash of olive oil @ 25
TOTAL CALORIES: 243 calories
I put the butter and olive oil in a pan to make sure the eggs wouldn’t stick. Sauté the onions, red peppers, spinach, and mushrooms in the pan until you see the spinach leaves cook down.
Mash up the salmon so it is flaky.
Add egg and salmon, cook until egg is cooked, and grate the cheddar on top.
My recipe for angel hair pasta and fresh veggies.
Ingredients
- 16 thinstalks fresh asparagus
- 1 tablespoonolive oil
- 4 clovesgarlic, thinly sliced or minced
- 6 mediumplum (Roma) tomatoes, seeded and chopped (21/4 cups)
- 1/4 cupdry white wine
- 1/4 teaspoonsalt
- 1 tablespoon butter*
- 1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta
- 1/4 cupshredded fresh basil
————————————————————————————————Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.
Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.
Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.
Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.
Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.
Blueberry-Peach Crisp
- 6 cups peeled sliced fresh peaches
- 2 cups blueberries
- 1/3 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
Topping
- 1 cup quick-cooking rolled oats
- 1 teaspoon cinnamon
- 1/4 cup brown sugar, packed
- 3 tablespoons soft butter
- Combine peaches and blueberries in an 8 cup casserole.
- In a small bowl, combine sugar, flour and cinnamon.
- Add this mixture to the casserole.
- Mix well with fruit.
For Topping.
- Combine rolled oats, sugar and cinnamon.
- Cut in butter until crumbly and sprinkle over fruit mixture.
- Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
- Serve warm or cold.
Makes eight servings, 217 Calories each (42g Carbs).
Ingredients
- 180g Natural Greek Yogurt
- 2 Cups frozen berries
- 1/4 cup sugar
- 1/2 tsp Vanilla
Method:
Pulse 1 cup frozen berries in a blender, a little at a time. Once blended put aside. Pulse remaining cup frozen berries in blender, little at a time. Add yogurt, sugar and vanilla and blend. Remove from blender & stir in remaining cup of berries.
Freeze in a container.
Serves: 7
Calories: 54.1 per serving
(Source: liveloveehappiness, via under400)
General Tso’s Chicken
This one’s a whole meal. I’d add broccoli, edamame, or snow peas though!
- 3/4 cup canned reduced-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ground ginger
- 2 teaspoons peanut oil
- 2 medium scallions, chopped
- 2 medium garlic cloves, minced
- 1/2 teaspoon red pepper flakes or 1 dried chili, minced
- 1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
- 2 cups cooked white rice, kept hot
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes.
- Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice.
Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings, 323 Calories each
