Fat2Fit

(via fitspo-for-the-masses-deactivat)

thefameofhealthandfitness:

HERE IS YOUR THIRD RECIPE FOR THE ECD VEG CHALLENGE!

Peanut Butter Chocolate-Chip Backpack Kisses

[ LACTO VEGETARIAN / QUICK / KID FRIENDLY ]

Who doesn’t love a little kiss? These kisses are the perfect snack to go. Plus, they’re super cute!

Prep: 20 minutes

Cook: 0 minutes

Yield: 33 kisses

½ cup (120 ml) old-fashioned rolled oats

¼ cup (60 ml) vegan unsweetened protein powder, as natural as possible

2 Tbsp (30 ml) hulled hemp seeds

2 Tbsp (30 ml) flaxseed, cracked

¼ cup (60 ml) unsweetened dried cranberries

¼ cup (60 ml) vegan semisweet natural chocolate chips

Pinch sea salt

1 cup (240 ml) all-natural peanut butter, sugar and salt free

2 Tbsp (30 ml) pure honey

In a large bowl, mix together oats, protein powder, hemp seeds, flaxseed, dried cranberries, chocolate chips and sea salt. Add peanut butter and honey and mix together. Using your hands, knead mixture together thoroughly. Drop by rounded teaspoonful onto a baking sheet, or use a mini ice-cream scoop. Using your hands, roll into balls. Wrap kisses in squares of aluminum foil, twisting tops to seal, or store them unwrapped in an airtight container.

Chill Out [tip]

Store in the fridge for up to two weeks, or in the freezer for up to one month.

Calories: 75, Calories From Fat: 45, Protein: 3g, Carbs: 6g, Total Fat: 5g, Saturated Fat: 1g, Trans Fat: 0g, Fiber: 1g, Sodium: 38mg, Cholesterol: 0mg,

Need to try this

(via fiercelittleblonde)

Trust your body not the scale!

Great saying

(via nikesinmybirkinbad)

muffintop-less:

Lemon Chicken

Ingredients:

• 2 tbsp. lemon zest 
• 1/3 cup freshly squeezed lemon juice 
• 2 cloves garlic, crushed 
• 2 tsp. fresh thyme leaves 
• 1 tsp. fresh rosemary leaves, finely minced 
• 1 tsp. salt 
• 1 tsp. black pepper 
• 2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks 
• 2-3 tbsp. olive oil 
• Thinly sliced lemons, for garnished 

Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with olive oil.
Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Trying this on Monday!

Must buy this!

(via thesumofmypartss)

(via pictureperfectbodywerkit-deacti)

muffintop-less:

“LADIES: What burns more fat? Running on the treadmill or 1/2 hr of weights? 
Answer: Running will burn more calories at the moment (perhaps 300 calories for 1/2 hour) but a 1/2 hour of weight training will suck up more calories thoughout the day because the body needs to recover from muscle break down. In addition, the more muscle you have the more your body will metabolize fat and increase your caloric effectiveness.”

(via pictureperfectbodywerkit-deacti)