Posted on May/3/2013 with 6,463 notes
Source: aaliyahjayxo


of-will-and-endurance:

thefitty:

kill that muffin top!

These look so fun! c:

Posted on March/10/2013 with 47,404 notes
Source: blogilates



 

 



Posted on March/5/2013 with 40 notes





fitvillains:

Salt & Vinegar Roasted Chickpeas
THESE ARE THE BOMB! Tried the recipe last night and it was a game changer.
Amazeballs.

fitvillains:

Salt & Vinegar Roasted Chickpeas

THESE ARE THE BOMB! Tried the recipe last night and it was a game changer.

Amazeballs.

Posted on March/1/2013 with 94 notes


the-healthy-girl-revolution:

fitnessluvr:

militaryfit-bombshell:

runningtothefinish:

leanslimfit:

keepin-shit-real:

shed100please:

phosphorescentt:

fitcriss:

A youtube video everyone who is calorie-conscious should watch. 

fuck yeah subway

Wow!

This is crazy!

Very interesting.. definitely worth a watch :) 

This is one of the many reasons why I hate the food industry

This was really cool!!

wow, good for him for doing this

As a nutrition student this is SO interesting, yet unfortunately does not surprise me at all!

Posted on March/1/2013 with 15,302 notes
Source: fitcriss



comol:

Curtis Stone’s 100 calorie cupcakes! (As seen on season 10 of The Biggest Loser)
Vanilla CupcakesMakes about 14 cupcakesIngredients5 organic egg whitesPinch of salt3 tablespoons honey2 teaspoons vanilla extract¼ cup nonfat Greek yogurt½ cup whole wheat flour1 teaspoon baking powderFor the raspberry frosting1 cup nonfat cream cheese, at room temp1 cup fresh raspberriesFresh raspberries to garnishMethod
Preheat the oven to 325F.
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temp.
While the cupcakes are baking, puree the raspberries in a blender until smooth.
Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
Cool completely.
Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

comol:

Curtis Stone’s 100 calorie cupcakes! (As seen on season 10 of The Biggest Loser)

Vanilla Cupcakes
Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
¼ cup nonfat Greek yogurt
½ cup whole wheat flour
1 teaspoon baking powder

For the raspberry frosting
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Method

  1. Preheat the oven to 325F.
  2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
  3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
  4. Fold in the yogurt.
  5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
  6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
  7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
  8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
  9. Remove from the oven and cool the cupcakes at room temp.
  10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
  11. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
  12. Cool completely.
  13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
  14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Posted on February/27/2013 with 32 notes



Posted on December/26/2012 with 7,382 notes
Source: comol


losingeliz:

P90X:

Turbo Jam:

Hip hop abs:

Tone It Up:

Diet Health:

POP Pilates:

Cardio & High Intensity Interval Training (HIIT)

All Over Body Toning

Abs

Legs & Butt

Yoga

The Biggest Loser:

Spark people:

BodyRock Cardio Workout:

Get Hot Cardio Workout

Posted on December/26/2012 with 51,270 notes
Source: healthysexyhappy





Posted on November/16/2012 with 2,006 notes
Source: eglariel



inspiredfemalefitness:




Carrot Cake Protein Pancakes: 
http://dashingdish.com/recipe/carrot-cake-protein-pancakes/

inspiredfemalefitness:

Posted on November/10/2012 with 9 notes
Source: http



Posted on November/1/2012 with 25,405 notes
Source: fitelise