I'm 25 years old, probably care way too much about TV, and reblog too much. Good luck pinpoint any main fandom for me.  If you're ever wondering where I am ask ohmygil, I bet he'll know where I am.

corsetalacareme:

laineydiamond:

fitness-addicts:

Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice.

Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.

I have a smoothie every day and I’m really excited to try all of these.

Do not put a 1/4 cup of ginger in your smoothy you will melt your face off. The picture shows a teaspoon and is reasonable for the recipe written .

(via nottonight-imonfire)


6 days ago · 19,083 notes · originally from fitness-addicts
#food

efccooking:

Watermelon Margaritas

efccooking:

Watermelon Margaritas


1 week ago · 132 notes · originally from efccooking
#alcohol #food

confectionerybliss:

Vanilla Peach Panna Cotta | In Sock Monkey Slippers

confectionerybliss:

Vanilla Peach Panna Cotta | In Sock Monkey Slippers

(via fiercezucchini)


2 weeks ago · 268 notes · originally from confectionerybliss
#food

Cookbooks 

slunchy:

krispykitten:

wikdsushi:

fuckingrecipes:

ransomdracalis:

isozyme:

roachpatrol:

vastderp:

the-rain-monster:

A NYC grad student working on food stamps for her thesis has released a free cookbook for those living on $4/day.

SIG NAL BOO OO OO OOOST

hello

oooooh this is so nice!

I believe it’s important to eat well, even when you’re strapped for cash. It’s good for your health and energy! This cookbook is full of delicious and healthy recipes, the ingredients of which are fairly inexpensive.

I ACKNOWLEDGE THIS WOMAN AS A FELLOW WARRIOR AND A FANTASTIC HUMAN BEING. 

Someone become this woman’s patron so she can keep doing things like this.  Holy crap, could I have ever used this a few years ago.  Hell, I could use it now!

YES I’ve seen so many / bought a few cook books that are meant for low income households, but end up being low cost only if you could buy in bulk (which surprise surprise most low income families CANNOT do)

Not only is this a FREE COOK BOOK!!! (all the books i got for low income peeps are 20 bucks+, not something low income peeps can normally afford)

But the recipes don’t seem daunting at all and as a college student with no cash I can totally see myself buying most of these ingredients at my usual 20-40$ level weekly grocery store trips!

And they’re MUCH healthier than the very few actual low cost meals that my “low income” cook books have.

COLLEGE STUDENT SEAL OF APPROVAL

This is great!! Also of note - Leanne Brown is taking in volunteers to translate this cookbook into Spanish. There are tons of immigrant families running on very little, from San Diego to Spanish Harlem, who’d find this book invaluable. If you’re fluent, consider donating your skills!

(via smallboyonherbike)


2 weeks ago · 33,875 notes · originally from the-rain-monster
#food

efccooking:

Bed and Breakfast Style Peach Crunch Muffins

efccooking:

Bed and Breakfast Style Peach Crunch Muffins


2 weeks ago · 18 notes · originally from efccooking
#Food

jerryjamesstone:

No Bake Peanut Butter Confetti Bars http://cookingstoned.tv/recipe/bake-peanut-butter-confetti-bars/

(via mothernaturenetwork)


2 weeks ago · 183 notes · originally from jerryjamesstone
#food

boobpinch:

this takes ten minutes to do: cut tomatoes and put them in a pot with some water and a bouillon fish cube (or veggie cube), put the heat on so it starts to boil. Then crack a couple of eggs into a small bowl and stir them until they are clear. Now; drip small amounts of the egg blend into the boiling water - they will stiffen into egg lumps (lumps that the chinese call egg flowers). The last thing you do is adding rice noodles into the soup with some chili pepper and wait until they are soft. You can also put some vinegar on it before you eat it, but not too much. :) 

EDIT: my friend Xin told me I should have fried the tomatoes in some oil first to make the colour of the soup more red, which is more typical for chinese ramen. Next time :)

(via no-more-ramen)


2 weeks ago · 7,235 notes · originally from boobpinch
#food

beautifulpicturesofhealthyfood:

Raspberry and Mango Sunrise Smoothie…RECIPE

(via undressedskeleton)


2 weeks ago · 1,558 notes · originally from beautifulpicturesofhealthyfood
#food

Anonymous whispered, "Apples round-up please :)"

alloftheveganfood:

Here are apple round ups that I’ve posted: vegan apple breakfast round upvegan apple dessert round up and vegan apple pie round up. Below are other apple recipes that I’ve posted. Enjoy!

breakfast:

sides:

desserts:


3 weeks ago · 79 notes · originally from alloftheveganfood
#food

alloftheveganfood:

Vegan Apple Breakfast Round Up

Easy Fluffy Vegan Pancakes with Spiced Apples

Chunky Vegan Apple Cinnamon Muffins

Vegan Apple Cider Cinnamon Rolls with Cream Cheese Icing

Vegan Apple Cinnamon Baked Donuts

Apple Pie Chia Seed Jam & Breakfast Parfait (GF/SF)

(via nottonight-imonfire)


3 weeks ago · 866 notes · originally from alloftheveganfood
#food

no-more-ramen:

5 Ingredient Muesli 
Simple to make, for the most part healthy and doesn’t contain a crazy amount of ingredients like most recipes. And if omitting peanut butter, no oil!
Ingredients
3 cups of Oats 
1/2 cup honey 
1/2 cup peanut butter (can be omitted, if so increase to 3/4 C honey)
Pinch of salt 
1 tsp cinnamon
1/2 - 1 cup of seeds, nuts etc (optional)
1 mashed ripe banana (optional for banana bread flavour [it smells incredible!] but it return it cuts down on the shelf life to 2 weeks)
Method 
Preheat oven to 150C
Warm peanut butter and oats slightly in microwave. 
Mix in the rest of ingredients until coated.
Spread out evenly onto lined baking tray. 
Bake for 15 minutes. Remove, stir then bake for another 10-12 minutes. 
Enjoy.

no-more-ramen:

5 Ingredient Muesli 

Simple to make, for the most part healthy and doesn’t contain a crazy amount of ingredients like most recipes. And if omitting peanut butter, no oil!

Ingredients

  • 3 cups of Oats 
  • 1/2 cup honey 
  • 1/2 cup peanut butter (can be omitted, if so increase to 3/4 C honey)
  • Pinch of salt 
  • 1 tsp cinnamon
  • 1/2 - 1 cup of seeds, nuts etc (optional)
  • 1 mashed ripe banana (optional for banana bread flavour [it smells incredible!] but it return it cuts down on the shelf life to 2 weeks)

Method 

  1. Preheat oven to 150C
  2. Warm peanut butter and oats slightly in microwave. 
  3. Mix in the rest of ingredients until coated.
  4. Spread out evenly onto lined baking tray. 
  5. Bake for 15 minutes. Remove, stir then bake for another 10-12 minutes. 
  6. Enjoy.

3 weeks ago · 284 notes · originally from no-more-ramen
#food

jerryjamesstone:

Avocado & Pineapple Smoothie: http://cookingstoned.tv/recipe/avocado-pineapple-smoothie/

jerryjamesstone:

Avocado & Pineapple Smoothie: http://cookingstoned.tv/recipe/avocado-pineapple-smoothie/

(via mothernaturenetwork)


3 weeks ago · 255 notes · originally from jerryjamesstone
#food

jerryjamesstone:

(via mothernaturenetwork)


3 weeks ago · 191 notes · originally from jerryjamesstone
#food

mothernaturenetwork:

Bacon prices are higher than ever but demand hasn’t decreasedIf your taste buds demand bacon, but the price is straining your food budget, try a recipe that uses just a little bacon but brings a lot of bacon flavor.

mothernaturenetwork:

Bacon prices are higher than ever but demand hasn’t decreased
If your taste buds demand bacon, but the price is straining your food budget, try a recipe that uses just a little bacon but brings a lot of bacon flavor.


3 weeks ago · 71 notes · originally from mothernaturenetwork
#food

no-more-ramen:

Tasty Tomato Peach Gazpacho (Cold Soup)!
Serves 2-4
You need a blender for this.  It is also best if you make it a few hrs + in advance because it needs time to chill in the fridge (I sometimes stick it in the freezer if I’m pressed for time.)
1 tub of cherry tomatoes or 3-4 regular tomatoes
2-3 peaches
1 cucumber
1/2 avocado plus more for garnish
3 cloves garlic
white onion- 1 small or 1/4- 1/2 large
1-2 tbsp. olive oil
1-2 tbsp. vinegar- apple cider vinegar or red wine vinegar- I used red wine vinegar. or whatever you’ve got
salt
1.  Wash produce.  Peel cucumber.  The peaches do not need to be peeled.  Peel garlic (I like to do this by smashing it under the side of a knife, then the skin comes right off.)  Peel white onion.  Roughly chop everything, just enough so that it fits around the blades of the blender.
2.  Put everything in the blender.  Start with 1 tbsp. each of olive oil and vinegar and a sprinkling of salt.  Blend to desired smoothness.  Then taste and increase olive oil, vinegar and salt as desired.  You can also add more garlic and/or onion as desired.
3.  Put it in the freezer for 20-30 min. or the fridge for a few hours or even overnight.  Like a lot of soups, the flavors taste even better together after a day.
4.  Enjoy!  garnish ideas: chopped avocado, crumbled tortilla chips, toasted, cubed bread (I used gluten free bread in the picture.)
I think this is a good low spoons recipe because the blender does a lot of work for you.  Peeling the cucumber is really the most work you have to do.  The other chopping is sort of optional since the blender will blend it up anyway.
Adding avocado to gazpacho isn’t traditional but I like how the velvety/creaminess melds with the acidic vinegar and tomatoes. ^_^
If this doesn’t sound great to you there are so many kinds of gazpacho out there.  traditional tomato gazpacho, sweet white gazpacho with almonds and grapes, cucumber buttermilk…the possibilities are endless. :)

no-more-ramen:

Tasty Tomato Peach Gazpacho (Cold Soup)!

Serves 2-4

You need a blender for this.  It is also best if you make it a few hrs + in advance because it needs time to chill in the fridge (I sometimes stick it in the freezer if I’m pressed for time.)

  • 1 tub of cherry tomatoes or 3-4 regular tomatoes
  • 2-3 peaches
  • 1 cucumber
  • 1/2 avocado plus more for garnish
  • 3 cloves garlic
  • white onion- 1 small or 1/4- 1/2 large
  • 1-2 tbsp. olive oil
  • 1-2 tbsp. vinegar- apple cider vinegar or red wine vinegar- I used red wine vinegar. or whatever you’ve got
  • salt

1.  Wash produce.  Peel cucumber.  The peaches do not need to be peeled.  Peel garlic (I like to do this by smashing it under the side of a knife, then the skin comes right off.)  Peel white onion.  Roughly chop everything, just enough so that it fits around the blades of the blender.

2.  Put everything in the blender.  Start with 1 tbsp. each of olive oil and vinegar and a sprinkling of salt.  Blend to desired smoothness.  Then taste and increase olive oil, vinegar and salt as desired.  You can also add more garlic and/or onion as desired.

3.  Put it in the freezer for 20-30 min. or the fridge for a few hours or even overnight.  Like a lot of soups, the flavors taste even better together after a day.

4.  Enjoy!  garnish ideas: chopped avocado, crumbled tortilla chips, toasted, cubed bread (I used gluten free bread in the picture.)

I think this is a good low spoons recipe because the blender does a lot of work for you.  Peeling the cucumber is really the most work you have to do.  The other chopping is sort of optional since the blender will blend it up anyway.

Adding avocado to gazpacho isn’t traditional but I like how the velvety/creaminess melds with the acidic vinegar and tomatoes. ^_^

If this doesn’t sound great to you there are so many kinds of gazpacho out there.  traditional tomato gazpacho, sweet white gazpacho with almonds and grapes, cucumber buttermilk…the possibilities are endless. :)


3 weeks ago · 171 notes · originally from no-more-ramen
#food

SLYTHERIN
{ wear }