tjmaxx:

trending: feminine details

Pretty in Pink

Read More

manupbitch:

Time to BLEED.

(Source: , via doingitfitspo)

(Source: -retrograde, via 1healthyhappyfitnessblog)

(via ana-ece-deactivated20121016)

beautythroughhealth:

Numbers that don’t define you:

• The amount of pounds you weigh
• The circumference of your waist
• The number of people you’ve had sex with
• Your age
• The number of scars on your body
• How many calories you ate today
• Your GPA
• The amount of money in your wallet

Numbers that do define you:

•  
•  
•  
•  

(via hippiegym)

(via 1healthyhappyfitnessblog)

(Source: untoldreams, via 1healthyhappyfitnessblog)

thehealthyfoodie:

Zucchini, Mushroom and Cashew Chicken

This recipe here hardly qualifies as a chicken recipe… It’s more like zucchinis and mushrooms with a few pieces of chicken. Still, it was simply perfectly good with all the huge chunks of courgettes, big pieces of mushroom and jumbo cashew nuts.
The flavor combination was just superb too…

theboredvegetarian:

Stuffed Bell Peppers with Quinoa, Spinach, Goat Cheese and Toasted Pumpkin Seeds

My brother called me out on slacking on the blog, and he’s right.  I’ll admit I’ve been a bit overwhelmed with work and keeping up with social obligations (aka rooftop bbqs), so being in the kitchen has taken a bit of a backseat recently.  I’m working on getting my recipe wheels turning again…

2 Orange Bell Peppers
1 cup Black Quinoa
3 handfuls fresh Spinach (big stems removed)
1 cup Grape Tomatoes
2-3 Tbsp Goat Cheese
1/4 cup Raw Pumpkin Seeds (sans shell, or buy already roasted, also called Pepitas)
2 cloves Garlic, chopped
2 Tbsp Extra Virgin Olive Oil
A few splashes of Dry White Wine
Salt to taste

Preheat oven to 375 and roast pumpkin seeds until they brown slightly.  Remove from oven, and turn oven up to 425. Bring two cups of water to boil in a sauce pan.  Add in quinoa and a pinch of salt.  Turn heat down to a simmer and cover pan with a lid.  Cook until liquid is completely absorbed, about 15 minutes.  In a saute pan, add olive oil and chopped garlic.  Saute on low/medium heat until soft.  Add spinach and toss with olive oil & garlic.  The leaves will begin to wilt.  Add quinoa to the spinach and toss together, continuing over heat.  Add dry white wine a little at a time and stir until liquid start to evaporate.  Salt to taste.  Cut grape tomatoes in half and toss with quinoa.  Add most of the toasted pumpkin seeds as well.  Remove from heat and set aside.  On a cutting board, cut off the tops of the peppers and remove the seeds and any remaining white edges inside the pepper with your hands.  Stuff each pepper with quinoa mixture.  Place in a shallow pan so peppers stay upright and cover with aluminum foil.  Bake in the oven until the peppers are soft but still have a bit of bite to them.  Remove from heat and top with goat cheese and toasted pumpkin seeds.

This recipe is completely packed with good nutrients (protein! fiber! iron! vitamin c!), which is what I was craving.  I swam laps for the first time in years tonight and donned my dorky, faded swim team suit from 1999 and Dollar $tore rainbow swim cap. The stuffed bell pepper was a nice healthy and filling dinner after the pool/public humiliation. 

"Happiness is when what you think, what you say and what you do are in harmony.
- Gandhi"