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(via fitness-forever)
Packed avocado tuna wraps for Jeremy and I! #florida #golf #laptoplunches
(via fatt-cheerleaders-suck)
(via fatt-cheerleaders-suck)
(via 35-24-35)
(via ugwfitness)
(via susnshin)
(via gettingridoffat)
(via nutrifitblr)
(via nutrifitblr)
so simple yet so cute! love this cake idea <3
Grill Lover’s Guacamole (servings 6-8)
Ingredients
- 2 ears corn, shucked and cleaned
- 1 red onion, cut in half
- Extra virgin olive oil
- Fine sea salt
- 1/2 cup lime juice
- 4 cloves garlic, finely chopped
- 6 avocadoes
- 1 bunch cilantro (about 4 ounces before trimming), stems removed and coarsely chopped
- 3 jalapenos, stemmed, seeded and finely chopped
- 1 pound bacon, cooked and cut up
- 1 pint grape tomatoes, quartered
Instructions
- Prepare the grill for direct grilling with a hot fire, about 500ºF.
- Brush the corn and the onion with olive oil and liberally season with salt. Grill the onion over direct heat until blackened on the cut side and the whole onion is soft. Grill the corn quickly, turning frequently, just until marked all around. Remove both from the grill and let cool for at least 10 minutes.
- Cut the corn from the cob and loosely dice the onion. Reserve.
- Place 1/2 of the lime juice in a large bowl along with 1/2 teaspoon salt and the garlic. Pit the avocadoes and add the meat to the bowl. Stirring as you add each piece in order to coat with lime juice and discourage oxidation. Use a potato masher to break down the avocadoes. Leave it chunky and loose. Stir in the onion, corn, cilantro, jalapeno and bacon. Test for taste, adding more lime juice and salt as needed. Fold in the tomatoes.
- If not serving immediately, press plastic wrap into the surface of the guacamole to keep air from making contact. This will keep in the refrigerator for up to 2 hours, but it is best served immediately upon assembly.
(via fitness-forever)
Clean chicken pesto!!
Makes 2 serves-
20g (approx 1/2 packed cup) of fresh basil
2tbs pine nuts
2tbs cottage cheese
1 cup baby spinach
1/2 tbs crushed garlic
few tbs coconut oil
Mix in a food processor.Cook 1 sliced chicken breast in coconut oil and add the sauce & 50g chopped sundried tomato. I used a veggie twister to make zucchini pasta twirls but you can just use slim pasta or regular pasta and it’s still super healthy! xx
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