healthandfitnessinstartingover:

via 
Fitness Motivation

Why not
liveanddominate:

looks familiar

liveanddominate:

looks familiar

(via ibringmotivation)

carollivelite:

Simplyshredded.com | The Ultimate Lifting Experience no We Heart It. http://weheartit.com/entry/49384623/via/cinnamondolce

carollivelite:

Simplyshredded.com | The Ultimate Lifting Experience no We Heart It. http://weheartit.com/entry/49384623/via/cinnamondolce

(via remakingmaddie)

foolishjourney:

I thought I’d torture you with some peanut butter food porntry scrolling pastYou’ll come back and reblog
the peanut butter always wins 

foolishjourney:

I thought I’d torture you with some peanut butter food porn
try scrolling past
You’ll come back and reblog

the peanut butter always wins 

(via getfitloseweight)

eatcleanmakechanges:

fast food breakfast….cmon people.

eatcleanmakechanges:

fast food breakfast….cmon people.

(Source: fuckyeahhealthyeating, via kamigetsfit)

(via )

slowlygettingslimmer:

Amanda Russell’s SKINNY JEAN WORKOUT

1. Leg Lifters, 10 Reps each side

2. One Leg Supermans, 15 Reps each side

3. Doggy Leg Lifts, 15 Reps each side

4. One Leg Around The Worlds, 15 Reps each side

(via 101success)

Vegan Chili-Stuffed Peppers

If you dont want to go to the trouble of stuffing peppers, this chili makes a delicious filling for tortillas or pita.
Ingredients
1 medium onion, chopped fine
1 large portabello mushroom, diced
1 jalapeño pepper, minced (or more to taste)
1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
1 1/2 cup corn kernels, fresh or frozen
1 15-ounce can can fire-roasted tomatoes
1 teaspoon smoked paprika
1 1/2 teaspoon chili powder* (or more, to taste)
1 teaspoon salt
5 red bell peppers
2 green onions, thinly sliced
Instructions
Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
Preheat oven to 400F.
While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
Sprinkle each pepper with sliced green onions and serve hot.
*Note: Penzeys Chili 9000 is used here, a chili powder that contains cumin, oregano, and other spices as well as chiles. Depending on the spiciness and flavor of your chili powder, you may need to add more or less.
Five servings of 2 pepper halves each, 190 calories
1.2g total fat, 820.1mg sodium, 38.3g carbohydrates, 11.7g fiber, 9.4g sugar, 10.3g protein

Vegan Chili-Stuffed Peppers

If you don’t want to go to the trouble of stuffing peppers, this chili makes a delicious filling for tortillas or pita.

Ingredients

  • 1 medium onion, chopped fine
  • 1 large portabello mushroom, diced
  • 1 jalapeño pepper, minced (or more to taste)
  • 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
  • 1 1/2 cup corn kernels, fresh or frozen
  • 1 15-ounce can can fire-roasted tomatoes
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon chili powder* (or more, to taste)
  • 1 teaspoon salt
  • 5 red bell peppers
  • 2 green onions, thinly sliced

Instructions

  1. Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
  2. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
  3. Preheat oven to 400F.
  4. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
  5. Sprinkle each pepper with sliced green onions and serve hot.

*Note: Penzey’s Chili 9000 is used here, a chili powder that contains cumin, oregano, and other spices as well as chiles. Depending on the spiciness and flavor of your chili powder, you may need to add more or less.

Five servings of 2 pepper halves each, 190 calories

1.2g total fat, 820.1mg sodium, 38.3g carbohydrates, 11.7g fiber, 9.4g sugar, 10.3g protein