500DaysofHealthy @500daysofhealthy - Tumblr Blog

Lunch breaks aren’t half bad when you have @barista_joshwilson making you the best coconut lattes in town ☕️👌🏼 Plus some other @nutritionrepublic goodies to fill my belly 🌱 this matcha smoothie bowl was soooo good 👅 (at Nutrition Republic)

aspoonfuloflissi

Banana vanilla oats with more banana, blueberries, dark chocolate, peanut butter, cacao nibs and granola :) Instagram: aspoonfulofhealthde

littlemiss-fitness

ANNUAL BEACH PIC TIME

Funny story about this: when I made the second picture my twitter profile photo I immediately got a DM from my ex asking why my profile picture was so “slutty” and if that’s how I wanted everyone to see me that way. Obviously I know I am not and anyone who knows me knows who I am but the fact remains that he tried to shame me for pictures from a girls trip where I honestly was just having a great time. And yknow what? my butt looked great and I’m not sorry and I told him as much.

But me a year ago would never have had the balls and all I can say is this feels like a big step.

Never let anyone tell you who you are.

folklifestyle

letscookvegan

Toasty heaven by @talinegabriel 💖🍞🍓 What row is your pick: 1, 2, or 3? Enjoy! #letscookvegan

letscookvegan

Spinach Crepes with Mushrooms & Basil Pesto by @rebelrecipes 💚 Recipe For the crepes ½ cup buckwheat ½ cup plus 5 tbsp water 1 tsp apple cider vinegar 2 handfuls spinach blitzed in a mini chopper of chopped finely. 1 tbsp olive oil ½ tsp garlic powder ½ tsp sea Salt Twist black Pepper

Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes. Add a little oil to the base of a non-stick small frying pan. Add ¼ cup of the batter to the pan and swirl around the bottom so you get an even crepe. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily. Flip and cook on the other side for 30 seconds to a minute Remove from the pan and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter.

For the mushrooms; 2 cups mushrooms of choice - chopped a little Splash olive oil ½ tsp Salt Twist black pepper

Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly. Turn off the heat and season well.

For the pesto; 2 tbsp pine nuts Big handful basil 1 garlic clove 2 tbsp nutritional yeast 1 tsp sea Salt Twist black pepper Splash olive oil Water to loosen

To make the pesto; Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times. Enjoy! #letscookvegan

morenasul-deactivated20181225

oxymoron-pleonasma

closings

elephantsarevegan

Whole grain bread with avo/cress/tomato/salt/pepper/lemon juice and vegan cream cheese with strawberries and almondbutter 😍 happy first of may 🌸🌻🌺🌹💐☘🐝