Day 1. Brian fishing for pop tart fish. (at Lake George)

1:07 pm  •  25 May 2013

Crunchy clouds.

8:32 pm  •  24 May 2013  •  2 notes

gettingahealthybody:

gettingahealthybody:

Easy Watermelon Sorbet

This recipe is amazing, just two ingredients : frozen watermelon & water. Actually it’s just one ingredient if you don’t count water as a ingredient. Best part? It’s fast, easy, delicious and totally healthy and without all the usual guilt. Because watermelons are usually sweet by itself, you don’t need to add any sweetners at all. 

Besides, no ice cream maker is needed. Now now, you better get going and make this for yourself.

Recipe here

If your watermelon is quite pinkish instead of juicy red, it might not be sweet enough, so omit water and blend in watermelon juice or fresh watermelon slices with the frozen watermelon. Or other sort of fruit juice will be good too :)

You can freeze other fruits as well, one of my favorite combi is blueberries and bananas! Yumm!

Yes please.

5:34 pm  •  24 May 2013  •  10,813 notes

Let us rap taco :)

5:15 pm  •  24 May 2013

Let us rap!

4:19 pm  •  24 May 2013

Look of shame. This is what happens when she does something she knows she’ll get in trouble for.

8:01 am  •  24 May 2013

(Source: pbandjamwich, via afrenchgirlgetsfit)

10:27 pm  •  23 May 2013  •  1,736 notes

Fuuuuuuck yeah.

(via freshcleanfit)

10:26 pm  •  23 May 2013  •  1,107 notes

(via healthier-habits)

10:08 pm  •  23 May 2013  •  325 notes

veganfoody:

Bok Choy Skillet Supper

(via beautifulpicturesofhealthyfood)

10:05 pm  •  23 May 2013  •  1,288 notes

(Source: veganfoodforyoureyes, via iwanttoinspiremyself)

10:04 pm  •  23 May 2013  •  7,435 notes

My cast iron ebelskiver pan came in the mail last night so this morning I treated myself to some mini vitumbuas. Tastes like heaven!

11:48 am  •  23 May 2013  •  1 note

My cast iron ebelskiver pan came in the mail last night so this morning I made mini vitumbuas! Tastes like heaven :)

11:44 am  •  23 May 2013

I was inspired from my friend Villies sweet sticky rice dessert at her graduation party. So i decided to make some rice brownies. These (surprisingly) were amazing first try!!

Ingredients:

• 1 Cup Cooked Sticky Rice (I used sticky rice and red bean mix)
• 1 Tbsp powdered Stevia and 1 full dropper of liquid Stevia.
• 2T PB2
• 2T Wheat grass powder
• 1/4 Cup Unsweetened coconut milk
• 3 Tbsp Red Bean Paste
• 1/4 Cup Ground Flax + 1/4 Cup water
• 1 Tbsp Vanilla, Almond, Marshmallow = 1Tbsp total!
• 2 Tbsp powdered sugar to dilute some of the fake sugar taste
• 1/8 Tsp Baking powder

Directions:

1. Place all ingredients into a bowl and mash until combined. 
2. Halve the recipe and blend in a vitamix or blender, mixture will become glutinous and sticky, then add back into bowl with the rest of the mixture and stir to combine. 
3. Pre-heat your oven to 375 F.
4. Grease your 8×8 baking dish.
5. Spread batter evenly into pan.
6. Bake for 15-19 minutes until edges are slightly crispy
7. Remove brownies from oven and let set for 5-10 minutes before moving to a cooling rack.
8. Let cool and cut into bars.

7:24 pm  •  20 May 2013

 Zucchini Mini Molten Cakes:

Makes 7 or 8 mini-mason jar cakes 

• 1/3 cup + 2.5 tbsp cocoa powder
• 1 1/4 cup pitted Sayer dates
• 1 cup finely grated zucchini
• 2.5 tbsp amaranth flour
• 2.5 tbsp millet flour
• 2 tsp vanilla extract
• 6 tbsp pear sauce (unsweetened)
• 1 tbsp chia seeds
• 2.5 tbsp Danielle’s Vegan Butter (recipe coming soon!) OR frozen olive oil OR vegan buttery spread
• 1 tbsp frozen olive oil
• 1 cup + a little over 1/2 cup water
• 2 dashes coarse sea salt
• 1 tsp cinnamon
• 1 tsp vinegar (apple cider or rice vinegar)
• 1 tbsp baking soda
• 1.5 tsp baking powder

Preheat oven to 350F. Lightly grease 5 mini mason jars (tiny jars) with a piece of parchment paper and a little frozen olive oil.

Pulse then blend first 1 cup of water with all ingredients except millet and amaranth in a food processor until smooth, stopping to scrape down the sides and blend again. Add millet and amaranth flour and blend until smooth. Add additional 1/2+ cup water and blend thoroughly. Taste! Add extra tsp cocoa if not chocolatey enough. Add extra water if too thick. Add extra dates if too bitter. The batter should be the texture of thick chocolate pudding.

Carefully spoon cake batter into mini-mason jars and fill each jar 3/4 full. Wipe the edges clean if you get batter on the rims of the jars to avoiding burning. Place mason jars in a DIY bain marie and bake 25 minutes in 350F oven until the top forms a dark crust but the middle is loosely set. They should look risen but not quite baked like a cake. DO NOT OVERBAKE!  Serve immediately with a scoop of homemade ice cream (raspberry-port ice cream recipe below) and a tiny raspberry shake.

(via Baking Backwards: desserts and drinking for the long weekend)

9:15 pm  •  18 May 2013