Wednesday May 5 @ 01:54ami kind of love this. i always beat myself up for screwing up and then just say hell its a crap eating day. no. it was a bad move to eat that (insert binge food here) but i can still make the best of the rest of the day.
Monday May 5 @ 01:22ami never knew that
i’ve always wondered why i felt cold even though i worked out hard!
Monday May 5 @ 01:17amPimp Your Smoothie By Jessica Girdwain, Photographs by Travis Rathbone
Part 2
Rise and Shine: Avocado, Sweet Potato, Banana, Skim Milk, and Honey
Awesome Almond: Banana, Kale, Almond Milk, Almond Butter, Cinnamon, Nutmeg, and Ground Ginger
Cherry Bomb: Cherries, Kiwi, Orange Juice, Coconut Water, and Agave Nectar
Apple Mojito Light: Unsweetened apple Juice, Peach, Cucumber, Sparkling Water, Fresh Lime Juice, Fresh Mint Leaves, and Agave Nectar
Island Refresher: Pineapple, Mango, Vanilla Soymilk, Low Fat Cottage Cheese, Coconut Flakes
OMG GET IN MA BELLY
Can you make lasagna without pasta? Why yes, you can. I didn’t even miss the pasta! Zucchini and squash are officially the best substitutions for pasta.
- 2 large zucchinis
- 2 large squashes
- 1 cup no salt added tomato sauce (I used Sprouts Tomato Sauce)
- 2/3 cup tofu, diced
- 9 large spinach leaves
- 1/3 cup part skim ricotta cheese (fat free would be better)
- 1/3 cup Soysation cheese shreds
- salt and pepper
- olive oil spray
- Preheat oven to 375F.
- Wash the zucchini, squash, spinach leaves, and tofu.
- Cut the ends off the zucchinis and squashes.
- Using a mandoline, create slices of zucchini and squash.
- In a food processor, puree the tofu and spinach leaves. Add in some salt and pepper.
- Use the olive oil spray to coat the bottom of a dish.
- Lay the ingredients in the following order: zucchini, tomato sauce, squash, ricotta, zucchini, tofu mixture, squash, ricotta, tomato sauce, and cheese shreds.
- Bake for 45-55 minutes. In the last five minutes, top the lasagna with more cheese shreds.
- Let the lasagna cool for at least 10 minutes before serving.
