This Is A Lifestyle Not A Fad Or A Diet

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Some of the post you will see might be from time queued . If you would like to ask me any questions i would be happy to answer them. I am not a expert but will tell you everything I know to help you out :)!

healthfitnesshumour:

Zoodles with Crispy Pancetta, Pecorino and Basil
Ingredients - Serves 46 zucchini1 tablespoon olive oil4 oz / 113 gr pancetta (or slab bacon), cubed or sliced into small strips2 garlic cloves, mincedHandful fresh basil leaves, choppedZest and juice of one lemon4 tablespoons shaved (or grated) pecorinoDirectionsUsing a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
Transfer zucchini spaghetti to a large bowl and set aside.
In a large pan heat olive oil over medium-high heat. Add pancetta and fry for about 4 to 5 minutes until it starts to crisp.
Remove pancetta with a slotted spoon and set aside.
Add garlic to the pan and saute’ until the garlic is fragrant and pale golden, about 2 minutes.
Add zucchini spaghetti and saute’ for 5 minutes, stirring constantly until heated through.
Add zest and lemon juice, and pancetta and give a good stir.
Transfer to a platter, sprinkle with chopped basil and pecorino and serve.Nutrition factsOne serving yields 220 calories, 13 grams of fat, 17 grams of carbs and 12 grams of protein. (Source: The Iron You) 

healthfitnesshumour:

Zoodles with Crispy Pancetta, Pecorino and Basil

Ingredients - Serves 4
6 zucchini
1 tablespoon olive oil
4 oz / 113 gr pancetta (or slab bacon), cubed or sliced into small strips
2 garlic cloves, minced
Handful fresh basil leaves, chopped
Zest and juice of one lemon
4 tablespoons shaved (or grated) pecorino

Directions
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.

Transfer zucchini spaghetti to a large bowl and set aside.

In a large pan heat olive oil over medium-high heat. Add pancetta and fry for about 4 to 5 minutes until it starts to crisp.

Remove pancetta with a slotted spoon and set aside.

Add garlic to the pan and saute’ until the garlic is fragrant and pale golden, about 2 minutes.

Add zucchini spaghetti and saute’ for 5 minutes, stirring constantly until heated through.

Add zest and lemon juice, and pancetta and give a good stir.

Transfer to a platter, sprinkle with chopped basil and pecorino and serve.

Nutrition facts
One serving yields 220 calories, 13 grams of fat, 17 grams of carbs and 12 grams of protein. (Source: The Iron You

beautifulpicturesofhealthyfood:

Pumpkin pie milkshake with coconut whipped cream and caramel (vegan + gluten free + no added sugar)…RECIPE

missmasonjar:

My lovely ice cream bowl made of my favorite hot pink superfruit.
1.5 frozen bananas  2 frozeb figs  A handful of frozen blueberries  1 frozen strawberry  Avocado 100% raw Pitayaplus  organic açaí juice  Organic almond milk
Voilà!

missmasonjar:

My lovely ice cream bowl made of my favorite hot pink superfruit.

1.5 frozen bananas
2 frozeb figs
A handful of frozen blueberries
1 frozen strawberry
Avocado
100% raw Pitayaplus
organic açaí juice
Organic almond milk

Voilà!

epicself:

Starry eyed morning glory! My eyes and taste buds are dancing over this gorgeous collage crafted by one of my new favorite IG accounts @jldavilax3. She’s a fellow #rawvegan and an amazing artist who loves to play with her food. This is just one of her gorgeous creations. Go check out her other technicolor edible designs for endless inspiration in the kitchen.
Who are your favorite foodie accounts? Tag them in the comments. Id love to know so we can all learn about other cool people inspiring the world.
#rawfoodie #rawfood #rawfoodshare #veganfoodshare #vegansofig #vegan #nutrition #superfood #801010 #lfrv #instafood #instadaily #eatclean #cleaneats #JLDavilax3

epicself:

Starry eyed morning glory! My eyes and taste buds are dancing over this gorgeous collage crafted by one of my new favorite IG accounts @jldavilax3. She’s a fellow #rawvegan and an amazing artist who loves to play with her food. This is just one of her gorgeous creations. Go check out her other technicolor edible designs for endless inspiration in the kitchen.

Who are your favorite foodie accounts? Tag them in the comments. Id love to know so we can all learn about other cool people inspiring the world.

#rawfoodie #rawfood #rawfoodshare #veganfoodshare #vegansofig #vegan #nutrition #superfood #801010 #lfrv #instafood #instadaily #eatclean #cleaneats #JLDavilax3

girlgotfit:

going to eat an avo for lunch now 

girlgotfit:

going to eat an avo for lunch now 

officialfitspiration:

OFFICIAL FITSPIRATION! 
http://officialfitspiration.tumblr.com/

ellenkeepsitclean:

(Sorry that all of the afters are from the same night. It’s just that those are the only current full body pitches I have)
5’9 ft tall. US Size 18 to US Size 3. Ditched the scale, so don’t ask what I weigh, I dunno! Hahaha, and I’m so much happier now that I don’t :)

ellenkeepsitclean:

(Sorry that all of the afters are from the same night. It’s just that those are the only current full body pitches I have)

5’9 ft tall. US Size 18 to US Size 3. Ditched the scale, so don’t ask what I weigh, I dunno! Hahaha, and I’m so much happier now that I don’t :)

sproutedveg:

Happy Sunday morning everyone. To celebrate peach season, I chose to incorporate the delicious fruit into my daily buckwheat + chia porridge. I let the seeds and groats soak overnight in coconut milk, then in the morning I blended together banana and fresh peach, pouring it onto the soaked mixture. It was the topped with coconut sugar, cinnamon and diced peaches. Great way to start the day! Full recipe to be up soon at www.sproutsisters.com // #vegan #raw #rawvegan #rawtill4 #breakfast #morning #peach #buckwheat #chia #groats #banana #coconut #cinnamon #whatveganseat #veganathlete #veganfoodshare #foodporn #sproutsisters #blog #recipe #vegansofig #dairyfree

sproutedveg:

Happy Sunday morning everyone. To celebrate peach season, I chose to incorporate the delicious fruit into my daily buckwheat + chia porridge. I let the seeds and groats soak overnight in coconut milk, then in the morning I blended together banana and fresh peach, pouring it onto the soaked mixture. It was the topped with coconut sugar, cinnamon and diced peaches. Great way to start the day! Full recipe to be up soon at www.sproutsisters.com // #vegan #raw #rawvegan #rawtill4 #breakfast #morning #peach #buckwheat #chia #groats #banana #coconut #cinnamon #whatveganseat #veganathlete #veganfoodshare #foodporn #sproutsisters #blog #recipe #vegansofig #dairyfree

fit-lifting-girl:

fit-lifting-girl

carliflintstone:

I had a water-day yesterday, so I drank only water and didn’t eat, that’s why there is no recipe for yesterday :)

Here is my breakfast:


Chia-pudding topped with cold berry-sauce

That’s in it :

sauce: 

- raspberries (1/2 cup, frozen)
- blueberries (1/2 cup, frozen)
- lime juice (of 1/2 lime)
- agave syrup (1 teaspoon)
- mint leaves (1 handful) 
- orange juice (1/4 cup)

pudding:

- chia-seeds (1 1/2 tablespoon)
- almond milk (1 cup)
- coconut milk (1/4 cup)
- agave syrup (1 teaspoon)
- vanilla flavour

I recommend preparing the chia-pudding in the evening before you want to have it.

1. Pour all pudding-ingredients in a small bowl, mix and let that sit in the fringe over night.

2. Pour all sauce-ingredients in a blender and blend well.

3. Fill pudding in a glass and top it off with the berry-sauce.

Decorate your pudding with a mint leave like I did if you like :)

carliflintstone:

I had a water-day yesterday, so I drank only water and didn’t eat, that’s why there is no recipe for yesterday :)

Here is my breakfast:


Chia-pudding topped with cold berry-sauce

That’s in it :

sauce:

- raspberries (1/2 cup, frozen)
- blueberries (1/2 cup, frozen)
- lime juice (of 1/2 lime)
- agave syrup (1 teaspoon)
- mint leaves (1 handful)
- orange juice (1/4 cup)

pudding:

- chia-seeds (1 1/2 tablespoon)
- almond milk (1 cup)
- coconut milk (1/4 cup)
- agave syrup (1 teaspoon)
- vanilla flavour

I recommend preparing the chia-pudding in the evening before you want to have it.

1. Pour all pudding-ingredients in a small bowl, mix and let that sit in the fringe over night.

2. Pour all sauce-ingredients in a blender and blend well.

3. Fill pudding in a glass and top it off with the berry-sauce.

Decorate your pudding with a mint leave like I did if you like :)

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