genderequalityallies:

Celebrities Before And After Photoshop

All these women are beautiful BEFORE being photoshopped. Don’t fall for feigned beauty.

I think she looks more beautiful when she looks REAL! What do you think?

To all my lovely 950 followers, I wanted to pass on the message that part of being fit is about loving yourself and believing in yourself. This is a link to another blog I write for—www.genderequalityallies.tumblr.com—which blogs a lot of inspiring images and stories about self-love and body image for women. While I know many of you strive to be fit/healthier, remember part of health is loving who you are, no matter your size/weight/numbers/stats. If you are seeking inspiration and confidence and a better kind of world (one where the media does not dictate what is or isn’t beautiful), please follow this blog and reblog/promote the message of self love. Keep on shining!

Yup. You heard me right. This recipe makes ten 75-calorie doughnuts (calorie count INCLUDES the delicious glaze!), or it makes twenty 37 calorie mini doughnuts! This might be one of the best things that has ever happened. Ever. They taste like autumn.

DOUGHNUT INGREDIENTS: 

PART 1:

-2 TBSP Light brown sugar, packed (90 cals)

-2 TBSP sugar substitute (0 cals)

-1/2 Cup Pumpkin Puree (50 cals)

-1 TBSP Plain nonfat greek yogurt (7 cals)

-1.5 tsp butter substitute (I used whipped butter), 30 cals

PART 2:

-1 TBSP Almond milk (5 cals)

-1/4 cup egg whites (30 cals)

-1/2 tsp vanilla extract 

PART 3:

-1 Cup All purpose flour (440 cals)

-3/4 tsp baking powder

-1/4 tsp salt

-1/8 tsp baking soda

-1/2 tsp nutmeg

-3/4 tsp cinnamon

ICING INGREDIENTS: (you’ll only end up using about half the icing)

-1/4 cup powdered sugar

-1 TBSP almond milk

-1 tsp vanilla extract

-1/2 tsp ground cinnamon

DIRECTIONS:

(preheat oven to 350*) 1. In a large mixing bowl, cream together yogurt, pumpkin, butter, and sugar until just combined. 2. Add in egg whites, milk, and vanilla; stir until combined. 3. Add in all ingredients from part 3, mix until just combined. 4. Place batter in a ziplock bag. Press it into a corner, seal the bag, trying to get out as much air as possible, and cut just a little bit of the corner off to pipe the doughnuts. Pipe them into circles on a greased baking sheet. 5. Place in oven for 10 minutes, and in the meantime, mix icing ingredients together in a bowl. Remove doughnuts after 10 minutes, dip doughnuts in icing mixture, and allow to cool. Enjoy!!

I just made some YUMMY Pumpkin Spice Vanilla Cinnamon Glazed Doughnuts as a breakfast treat! AND GET THIS: The recipe makes 20 mini doughnuts at only 37 calories (WITH the glaze) or 10 normal sized doughnuts at 75 calories! YUM!

I know its summer, but they taste just like a cozy autumn day. Perfect with my coffee! Recipe on the way! 

(via healthyisclassy-deactivated2013)

These. Are. Freaking. Amazing. 

200 calories for the whole recipe, 18 gram of protein, 2 servings of vegetables, all rolled into something delightfully crunchy and creamy. It also reminds me of some kind of epic delicious gourmet crab cake with the flavors and textures! I’m gonna make these over and over and over!

INGREDIENTS:

-1 Medium Zucchini (grated) (30 cals, 2g protein)

-2 Tablespoons Italian bread crumbs (60 cals, 2g protein)

-2 Tablespoons Grated Parmesan cheese (60 cals, 6g protein)

-1/4 cup egg whites (30 cals, 7g protein)

-Salt, Pepper, Thyme, Garlic Powder, Red Pepper Chili Flakes (That’s just what I used. Put whatever seasonings you want in it!), to taste

Other: Cooking spray (approx 20 cals after you use it!)

Directions: With a cheese grater, grate zucchini into a bowl. In a separate bowl, combine all other ingredients and mix well. Using a dish towel or absorbent paper towel, squeeze grated zucchini lightly to remove excess water. Add zucchini to other mixture and mix well.

Spray a skillet with cooking spray and place over medium to medium-low heat. Drop batter by 2-3 Tablespoonfuls onto skillet and cook for about 2-3 minutes on each side. ENJOY! Makes about 7 fritters, at 30 cals a piece!

Just made some AMAZING (vegetarian) zucchini fritters! They are crunchy and surprisingly creamy at the same time (seriously, my brother asked if I had added some cream cheese to make it so delicious—I didn’t!). The whole recipe makes 7 fritters (my mom and brother snuck into the kitchen and ate two of mine before I got a chance to take a photo. They loved them) and the entire recipe is only 200 calories [that’s 29 calories each!], plus has 18 grams of protein! (And, did I mention it’s VEGETARIAN? See, you CAN get your protein without meat!) 

Also. You get in TWO of your daily vegetable servings with these things. Not bad, huh?

Recipe HERE!

I had these for lunch today with some fresh cut tomatoes drizzled in balsamic vinegar and sprinkled with feta cheese, salt, and pepper! Yum!

this-isnt-a-rehearsal:

Must be following this-isnt-a-rehearsal xx

You heard me right. This is a HEALTHY cake batter milkshake! (Take that Zaxby’s! an 860 calorie milkshake? No thanks!) This delicious shake is easy to make, only 200 calories, and contains 28 grams of filling protein!

INGREDIENTS:

-1/2 cup low-fat cottage cheese (80 cals, 11g protein) *

-1 scoop vanilla protein powder (100 cals, 17g protein)

-1 tsp + 1/4 tsp vanilla extract

-3-5 packets sweetener or 1/4 tsp stevia extract (to taste)

-1/4 cup natural coconut water (10 cals; you can you regular water or more almond milk if you don’t have this)

-1/3 cup unsweetened almond milk (10 cals) [You can add more or less liquid depending on what consistancy you want]

-cream of tartar (not necessary, but I added a little to thicken it and make it extra creamy!)

-5-10 cubes of ice (depends on what consistency you want)

DIRECTIONS: Put everything in a blender and blend it up!

*I know what you’re thinking. Cottage cheese? In MY milkshake! YES! It makes it SUPER THICK AND CREAMY! And you can’t taste it at all. If you are a texture person, don’t worry! All of the little chunks get blended together in the shake ;)

You guys. It’s happening. You can have CAKE BATTER for breakfast (or a post-workout snack, or …just DESSERT!) This shake is only 200 calories and is packed with 28 grams of protein and SO MUCH cake batter flavor! I KNOW I’ll make this one again and again. I seriously can’t get over it. I’m eating it as slow as possible to savor the flavor.

Recipe on the way!

These super yummy summer biscuits are huge, juicy, and healthy! Made of whole wheat flour and at only 90 calories, you can enjoy a “dessert” for breakfast and feel no guilt! Yum!

INGREDIENTS:

- 2 Cups Whole Wheat Insta-bake or Bisquick (I used Hodgson Mill) [780 cals]

- 2/3 Cup unsweetend almond milk (15 cals)

-1.5 Tablespoon butter (100 cals)

- 2 Tablespoons Plain greek yogurt (20 cals)

-1 TBSP cinnamon

-1 TBSP splenda/stevia (or any sweetener of your choice that measures like sugar)

-1 pint blueberries (160 cals)

Additional: 

-1 TBSP whipped butter spread (50 cals)

DIRECTIONS: Preheat oven to 425 degrees. Combine insta-bake, cinnamon, and stevia into a bowl and mix well. Add butter and greek yogurt and continue to mix till mixture resembles a crumbly mix with some pea sized lumps. Add in milk and stir until dough forms into a ball and pulls away from the bowl. Roll dough into a ball and place on a flour-covered surface. Kneed 4-5 times, and with a rolling pin, roll into a large rectangle about a 1/4 inch thick. Spread blueberries generously on one half of the rectangle, then fold over the other half on top of the blueberries and press down lightly. With a knife, cut into 12 evenly sized biscuits and place onto a greased or parchment-paper-covered cookie sheet, spaced about 2 inches apart. Melt butter spread in microwave and brush over biscuits. Place in oven 10-12 minutes, let cool, and enjoy!

Just made some AMAZING whole wheat Blueberry Biscuits as a mid-morning treat! They are HUGE and only 90 calories apiece. Plus they are FILLED with delicious juicy blueberries (perfect for summer!), and are made of whole wheat flour with no added sugar. Pretty healthy! (also, just plain pretty. CHECK OUT THOSE PRETTY JUICES!)

Recipe HERE!

genderequalityallies:

It’s time Victoria’s secret was shared: They are perpetuating an unrealistic standard of beauty! Don’t buy it and use your consumer power to demand authentic and diverse body images.

Not to mention the Victoria’s Secret Ad literally looks like they just edited and photoshopped the same two girls over and over again

Today marks day one of my own personal I’m-not-gonna-eat-meat-this-month challenge.

So why am I going vegetarian for the month?

Well, the more and more I read the more and more I’m realizing it’s really better for my health to cut back on meat. The FDA makes it clear that people only really need 4oz of meat a day, max, and that is just to acquire protein, really, as you can get essential vitamins and minerals from vegetables, fruits, and other non-meat animal products. Plus after seeing the documentary Food Inc and reading Fast Food Nation two summers ago, I’ve always kind of juggled with the idea of being a vegetarian.

Also, I’m only “doing it for a month” to see what it’s like/how much I like it/if it’s a possible lifestyle choice for me. Because, don’t get me wrong, I do love meat. Chicken, a well-done steak (yeah… I don’t like the red that much), shrimp, and salmon are some of my FAVORITES. So basically, I can’t just wake up one day and say “I’m gonna be a vegetarian for the rest of my life. Starting…NOW!” Giving it a month doesn’t seem like too long, but it is long enough for a habit to form (apparently 21-days is the magic number to make something a habit.)

Furthermore, it’s just a cool thing to get to say. “You know kids, for a month in her life, your granny was a VEGETARIAN! *gasp awe gasp*” And finally, it’s a project to keep me entertained and challenge me to make new recipes I otherwise probably wouldn’t have attempted (I’m making spinach burgers tonight!) [I’ve been planning this for about 2 weeks now. I have a whole pinboard full of vegetarian recipes!]

And when the month is over, who knows? Maybe I’ll stay a vegetarian. Maybe I’ll just cut out red meat. Or maybe I’ll only eat fish. Or just be a I’ll-eat-it-at-dinner-parties-because-I-don’t-want-to-cause-trouble-etarian. Maybe I’ll try going Vegan for a month (another thing I’ve always wanted to try!)

Whee!

Anyways, wish me luck!

These yummy muffins taste just like your favorite moist and warm banana bread! But, packed with 7 grams of protein, and at only 63 calories each, they are much better for you! I had TWO with my breakfast, AND a greek yogurt! Yum!

Ingredients:

Makes 12. 

Ingredients:

3/4 cup ripe banana (about 2 small bananas) [160 cals]

3/4 cup Egg whites [100 cals, 20g protein]

1/2 cup Plain fat free greek yogurt [65 cals, 17g protein]
3/4 cup Instant oats [225 cals, 7.5g protein]
2 scoops Vanilla protein powder [200 cals, 36g protein]
1/2 cup sweetener of choice that measures like sugar ¹
1 tsp Baking powder
1 tsp Baking soda

1 tsp Cinnamon

Directions: Preheat oven to 350 degrees. Combine all ingredient in a food processor and blend until well mixed. Spray a muffin tin with cooking spray and evenly distribute mixture into 12 muffin tins. Bake for 15-20 minutes, or until cooked through. Enjoy!

Nutrition: