tell me everything is okay

I will not ask you where you came from I will not ask and neither should you

[violeteyedmedium]

I would walk 500 miles

And I would walk 500 more

Just to be the man who walked a thousand miles to catch a bulbasaur

[cinnamonmoons]

@shoesnow

[browsedankmemes]

[walkingonredcarpet]

my friends: what's up

me: I can't stop thinking about how birds don't remember a time before roads. Like, birds have no written history or oral tradition. As far as any bird is concerned, This is how the world has Always been and they're just tryin' to make it like the rest of us. They just keep on keepin' on. Birds have no idea there used to be so much more for them. So much forest and food abundant, so they just live in this era the best they can without the burdensome knowledge of the life they could have lived and I find that both fortunate and sad.

my friends: Why Are You Like This.

[tahthetrickster]

who wants to see the worst thing ive seen this week

[tahthetrickster]

too bad, im showing you anyway

[womendailymagazine]

15 Minutes, 2 Ingredients, 93 Calories- The Fastest and Healthiest Dessert Ever

[losinglotsofweight-blog]

Low Calorie Foods Master List

Thanks to JadeBambiRose on myproana.com for this Low Calorie Foods Master list!! I’m putting it here so I can use it for future reference. I’ll be finding some other things from different websites soon though.

Shirataki Noodles (20 cal)

Coconut Milk, Vanilla unsweetendened (45 cal)

Almond Milk (Almond Breeze is only 40 cal) 

Sliced Deli Turkey Meat (50 cal)

Miso Soup (30 cal)

Low cal Apple Cider (10 cal packs)

Cup-a-soup (50 cal)

Banana Peppers (5 cals per 15 rings)

½ banana (50 cals)

Coke Zero (0)

Vanilla Coke zero (0)

Powerade Zero (0 cal and has a nice amount of B Vitamins)

Green tea (0)

Black coffee (0)

PB2  (45) 

Strawberries (48 cals a cup)

Miracle noodles (0)

Miracle rice (0)

Sugar free jelly pot (10 cal)

Weight watchers yoghurt (50 cal)

Kallo corn/rice cakes (26 calories)

Tesco lighter choices soup (Chinese chicken noodle)  (48 calories)

Options hot chocolate (40 calories)

Pickled onions - 10 = (20 calories)

Mini fabs (50 calories)

Weight watchers brown bread (48 calories) 

Snack a jacks (40 calories)

Lettuce (15)

Laughing cow spreadable cheese (35)

Black olives (25 for 4)

Plums (30-40)

Honey (10 cal for a teaspoon)

Steamed veggies (25-40 cals depending what type of vegetable it is)

Celery (5)

Magic pops (15)

Melba toasts (30 for two)

Any kind of broth (10-20) 

Croutons (the fat free kind are 30 for two tablespoons)

Cherry/grape tomatoes (fun to snack on, 15 for half a cup.)

Egg whites/egg beaters (20 for 2 tbsp.)

Baby carrots (30)

Mustard (5-10 for 2 tbsp.)

Ketchup (20)

Swiss Miss diet hot chocolate (25)

Healthy Choice wheat bread (35)

Fat free cool whip (15 for 2 tbsp.)

Plain rice cake (25)

Bell peppers (24)

Cucumber (47)

Morning Star veggie hot dog (50)

Weight Watchers american cheese (45)

Canned green beans (15) per 2/3 cups

Canned sliced bamboo shoots (10 - 20 cal)

Seaweed sheets (5 - 10 cal depending on size)

Eat Water rice/pasta/noodles (7 cal)

Bullion cubes (5 cal)

Salsa (10 for 2 tbsp.)

Cottage Cheese (100)

Oat Milk (45)

Green Tea (0)

Regular Peanut Butter (94 for 1 tbsp)

[nom-food]

Secretly healthy 87 calorie brownies

[blossom-cooks]

Healthy 5 Minute Watermelon Strawberry Sorbet 

72 Calories Per Serving

More Here

[healthyntasty]

COFFEE COCONUT ICE CREAM

Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar and bold coffee.

INGREDIENTS

2 13.5 ounce cans of quality full-fat coconut milk (roughly 3 ½ cups)

½ - ¾ cup raw sugar, depending on preferred sweetness (I used ½ cup)

¾ cup strong brewed coffee

1.5 tsp pure vanilla extract

INSTRUCTIONS

Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.

Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.

Transfer to ice cream maker and prepare according to manufacturer instructions. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

NOTES

Though it won’t yield as desirable of results, if you don’t have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air - this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.

NUTRITION INFORMATION

Serving size: ~ 1 cup Calories: 361 Fat: 39 g Saturated fat: 27 g Carbohydrates: 23 g Sugar: 21 g Sodium: 20 mg Fiber: 3 g Protein: 3 g

COFFEE COCONUT ICE CREAM

So the no-dairy thing is going OK. I’m feeling better each time I opt for dairy-free alternatives, and I’m actually starting to crave my swig of almond milk in the mornings after my obligatory almond butter, banana toast.

I still cannot believe I haven’t had ice cream since December 2012. This is unheard of. But thankfully with options like cinnamon toast ice cream and now this coffee variety, my sanity is still intact, I haven’t strangled anyone, and my sweet tooth is somehow satisfied. Thank the Lerrrd.

This recipe is incredibly simple to throw together, requiring just four ingredients and very little hands-on prep time. I snagged my friend’s ice cream maker again, but  it’s not necessary (though it makes it oh so creamy and fluffy). I’ve shared a few tips below if you’re sans-ice cream maker.

The texture of this ice cream is so creamy, the vanilla adds a lovely cappuccino flavor, the bold coffee is offset by the sweetness of the coconut milk, and it’s only slightly sweet thanks to a reduced amount of raw sugar. You can, of course, add more sugar if you like, but I prefer my coffee ice cream like I prefer my coffee – as close to black as possible. Modify as you see fit.

I almost added chocolate chunks or a fudge swirl to this recipe, but I figured I’d be a purist with this first coffee test batch. Watch out, though. More adventurous concoctions are sure to come soon, especially as the weather warms up.

[healthyntasty]

Easy Vegan Creamy Pasta with Kale

For the creamy sauce

1 c. cauliflower

¾ c. non-dairy milk

1 Tb vegan butter

3 garlic cloves, minced

1 shallot, minced

½ tsp, salt

Other ingredients

Gluten-free pasta (enough for 4), cooked according to package

2 cups kales, finely minced + 2 Tbsp. for garnish

¼ c. sundried tomatoes, packed in oil, drained

Toasted pine nuts for garnish

Instructions

Place cauliflower and 1 c. water inside, cover and bring to a boil. Steam for 5 minutes and drain the water.

While the cauliflower is steaming, in a skillet, heat butter and sauté garlic and shallots until nicely browned (about 7-10 minutes).

Place cauliflower, salt, and browned garlic and shallots into a blender with ¾ c. non-dairy milk. Blend until smooth. Add milk by 1 Tb if it’s still too thick. Remember that this is replacing heavy cream so you don’t want it to be runny but a thick heavy cream-like consistency. Season according to taste.

Add drained pasta, tomatoes, and kale to the skillet and allow it to heat up again. Throw in the cauliflower “cream” and stir until everything is completely coated. Allow to simmer for 5 minutes or just until ¼ of the sauce has dissipated.

Season with salt and pepper according to taste.

Okay, remember when I confessed that I’m the biggest fan of kale? And then I made this recipe, guaranteed to win over any kale-hater (like it did for me…well, let’s not go too far. I’m still not craving the stuff but I am buying it weekly to find different ways to cook with it. So there!) Well, I am at it again in my kitchen with this easy vegan creamy pasta with, yup you guessed it, kale! I will not rest until I make kale a friend of mine, dagnabbit. I’ve realized that it’s just way too good for me–full of vitamins and minerals benefiting my little bones, that I really shouldn’t be missing out on it. And neither should you. Let us not feel left out anti-kale people. Let us…okay I will shut up now.

Part of my hang up on kale is how it can have a bitter, earthy flavor. So one day I thought, What if I finely minced this bad boy like it were parsley, would that take the bitterness out? Let’s be real, the truth is that I needed parsley for a pasta dish but only had kale on hand so I figured it would do and then accidently came upon the fact that it worked like a charm. I love it when that happens.

The easiest way to do this is by removing the stems, gathering a handful of kale, and then rolling it up and thinly slicing it. Mince it as you would like parsley and then put an entire handful into your dish. It’s the perfect way to sneak those leafy greens into dinner. I find that the smaller the bits are the less I am able to fully taste the flavor while still infusing my dinner with nutrients and goodness that I need as a growing kid.

[isuclahey-archive]

i love when math teachers put question marks on my tests cause i’m just like yeah same

[thesochill]

[charliesswan-deactivated2023021]

[fcukbcy]

Charlie is the best thing about Twilight 

[capsicle107]

Charlie is the only good thing about Twilight

[thecatholicbadwolf-whowaited]

Charlie is the only logical one in Twilight

[frogmunist-deactivated20190724]

When you become famous you’re called a legend because your leg ends

[bassoon-boss]

What

[frogmunist-deactivated20190724]

Your leg. It ends.

[rikoy-11-deactivated20180110]

I’m not a linguist but I think that’s wrong

[frogmunist-deactivated20190724]

Are you saying your leg doesn’t end?

[rikoy-11-deactivated20180110]

I mean. at some point it does. yes. 

[frogmunist-deactivated20190724]

then what’s the problem

[frogmunist-deactivated20190724]

When you become famous you’re called a legend because your leg ends

[bassoon-boss]

What

[frogmunist-deactivated20190724]

Your leg. It ends.

[rikoy-11-deactivated20180110]

I’m not a linguist but I think that’s wrong

[frogmunist-deactivated20190724]

Are you saying your leg doesn’t end?

[rikoy-11-deactivated20180110]

I mean. at some point it does. yes. 

[frogmunist-deactivated20190724]

then what’s the problem

[sh1re]

happy easter

[ethantherenegade]

I can confirm this is more or less what went down.

[criedw0lfe]

Most definitely what went down.

[alexander]

Wtf is an eggplant? Eggs don't grow on plants,that's a god damn aubergine.

calm down

[dropkickbaby-deactivated2015121]

Fun fact: Eggplants were originally called dick plants, named after the man who discovered them, Earl Dick. Then, however, people noticed the phallic design of the vegetable and began to use the word “dick” to describe the not-so-plant-like genitals. After this, dickplant farmers noticed that the only people who were buying were using the dickplant for unholy means. They then decided to rename the plant “eggplant” in order to distance it from the penis completely, effectively boosting sales once again.

[alexander]

( ͡° ͜ʖ ͡°)