HEALTHY. FOR THOSE WHO HATE IT.
SW: 175
GW: 160
CW: 158
GW: 150 Septum piercing
GW: 140 Belly ring
UGW: 130 New Tattoo!
How to Make Big-Batch Summer Tomato Sauce
Keep the taste of the season in your pantry year-round. Get the step-by-step instructions.
I don’t understand why people buy tomato sauce when it’s so much cheaper to make a bunch of your own! Plus you can add whatever you’d like to it. :)
Anonymous asked: hi, I'm 5'1 & sadly weigh about 160 lbs. I wanted to know if you knew what my actual weight should be because of my height?
the lowest you could possibly weigh without being underweight would be 98 pounds and the highest before being considered overweight would be 132. I am still considered overweight by these BMI standards so don’t fret if you lose weight and are at 140 and feel great (which you will) The number isn’t that important but it can be a good guideline.
Anonymous asked: Shall you have some more progress pics up soon?
once I make some more visible progress, absolutely :)
Stuffed Portabella Burgers with Grilled Summer Veggies
These are seriously the best portabella burgers ever. Simply, seriously the best. Tangy, soft Farmer’s Cheese is stuffed into a baby portabella mushroom cap, which is then dipped in egg and coated with panko, then grill-fried until crispy and splendid. Served with a fresh tomato slice, grilled zucchini, and basil mayonnaise, these burgers are seriously incredible. Make them now.
Ingredients:
2 baby portabella mushrooms
2 thick slices soft Farmer’s cheese
2 cups panko breadcrumbs
1/4 cup flour
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg
1 small zucchini, sliced into ribbons
2 multigrain rolls
1 small onion, thinly sliced
1/4 cup olive oil
2 fresh tomato slices
4 tablespoons vegan mayonnaise
a bunch of fresh basil
Directions:
Before preparing your burgers, prepare your Basil Mayonnaise by pulsing the basil and mayonnaise in a blender until smooth. Set aside.
1. Wash the portabella mushrooms, then gently remove any portion of the stem remaining in the cap.
2. Gently press a thick slice of Farmer’s Cheese into the bottom part of the mushroom cap.
3. In a medium, shallow bowl stir together the panko, flour, onion powder, Italian seasoning, salt, and cayenne pepper. In a second bowl, whisk an egg until well beaten.
4. Dip the portabella (with that fabulous stuffed cheese) into the egg mixture, then into the panko breadcrumb mixture then back into the egg mixture, and back once again into the breadcrumb mixture.
5. Heat a grill pan to medium/medium-high heat. Drizzle olive oil over the sliced zucchini and onions. Salt and pepper a bit to taste. Place the zucchini and onions into the heated grill pan. Cook until golden lines appear, flip and cook on the opposite side.
5. Drizzle a bit of olive oil over the top (the rounded, non-cheese) side of the mushroom. Place the portabella top-side-down into the heated grill pan. Cook for 5-6 minutes, until the mushroom cap begins to soften.
6. Drizzle a bit more olive oil over the bottom (which will now be up on the grill pan). Flip the portabella over (now the cheese side will be down in the pan). Cook just until golden brown then remove from the pan.
7. Assemble burgers with portabella, sliced tomato, a stack of grilled zucchini and onions, and a heap of basil mayonnaise. Enjoy immediately.
Pairs beautifully with a side of sweet potato fries.
this can easily be made vegan by using veggie shreds instead of cheese and vegg instead of real egg. We are planning a vegan bbq soon and this will be the main attraction.
(Source: cheekykitchen.com)
Garden Hummus Pizza
YIELD: 8 slices
PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
Spreading hummus all over a golden pizza crust makes for a lovely start to a dinner. But, top it with tons of fresh veggies, and a ever-so-slightly spicy drizzle, and suddenly this recipe goes from fab to rah-rah-radical in minutes! A simple, delicious way to get your veggies while enjoying the tremendous flavor of Sabra hummus.
Ingredients:
1 premade pie crust, cooked until golden and then cooled
1 1/2 cups SABRA Hummus
1 cup chopped sweet red and yellow bell peppers
1 cup cucumbers, diced
1 can black olives, drained
1/2 cup purple onions
3 cups fresh spinach, chopped
2/3 cup olive oil
1/2 cup fresh parsley, loosely packed
1/2 cup fresh basil, loosely packed
1 large clove garlic
1” piece of fresh jalapeno, deseeded
3/4 teaspoon salt
Directions:
Spread hummus on top of the cooked, cooled pizza crust. Depending on the size of your pizza crust, you may need to add more hummus. Just make sure you’ve got a good, 1/4” thick schmear of it all over the base of the crust.
Top hummus with peppers, cuucmbers, black olives, purple onions, and fresh spinach.
In a blender or mini food processor, combine the olive oil, parsley, basil, garlic, jalapeno and salt. Puree. Drizzle over the pizza.
Serve pizza and enjoy!
(Source: cheekykitchen.com)
Anonymous asked: Hi! sorry i stumbled upon your picture and it just got me motivated to even work harder. How do you keep up with what your eating though? I need help cuz I don't really know.I did search for sites and everything but I feel like its not helping me so I'm asking you. so randomly im sorry lol.
That’s wonderful! I just started juicing and that got me on the right track. check out the links on my page Q&A and My Plan. :)
Anonymous asked: First off, your progress is freaking A-M-A-Z-I-N-G Question: On Fat, Sick, and Nearly Dead (website) they recommend 6 juices per day. Do they mean 6-8oz juices? Second Question: Did juicing make you want to become vegan/more health conscientious? Was it hard to go back to food after juicing and did you put on any weight afterward?
Thank you so much! Yes. 6 8oz glasses of juice is recommended however you should drink as much your body needs. Some days you will want more, other days less. Juicing rebooted my system and changed my taste buds completely. After juicing, I no longer craved the processed foods, meat, or dairy. I wanted to fill my stomach up with vegetables and it tasted good! I lost weight very quickly, then plateaued for a while but I haven’t gained anything back. I am so proud of myself and love food like I never had before! <3
That moment when you realize the produce in your fridge is going to go bad soon and you have an instant panic attack. I MUST EAT ALL MY VEGGIES NOW!!
