1. foreveralone-lyguy:

    Wtf the Apple Store doesn’t even sell fruit

    (Source: foreveralone-lyguy, via slim-and-svelte)

     
  2.  
  3. (Source: jenselter, via committohealth)

     
  4. nbcsnl:

    nbcsnl:

    I’m the best mayor of all of the mayors. I’m the best mayor in the world!

    *cracks open nightcap* *celebrates Canada Day in style*

    (via fitlilolive)

     
  5.  
  6. fitness-fits-me:

    healthycleanlife:

    Recipe 2! High protein/fibre no bake balls.

    - 20g of oat bran (ground almonds work too)
    - 20g of protein powder
    - 1 tea spoon of peanut butter
    - 2 teaspoons of almond milk
    - stevia (however much you want depending on how sweet you want them)
    - optional - few drops of honey or syrup

    Put them into balls and leave to set in the fridge for a few hours.

    Only 240 calories for the batch.
    8g fat
    25g protein
    17g carbs (fibre 5gs, sugar 1g)

    x

     
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  11. communistbakery:

    communistbakery:

    suits are so great… they’re intuxicating

    image

    I thought it was… suitable

    (Source: communistbakery, via getyostremphsup)

     
  12. sherry-blossom:

    Lunch was pretty delicious! Brown rice with tomato and basil, kidney beans, kale and corn. I had so much more than this because dang it was good

    (via asian-fitspiration)

     
  13.  
  14. fruit-loop-vegan:

    Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls

    Recipe by: Erin D. | Texanerin Baking
    Category: Cookies
    Yields: fourteen 1 1/2” cookie dough balls
    Prep Time: 8 min • Cook Time: 10 min • Total Time: 18 min

    Ingredients:
    • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel 1
    • 2 teaspoons vanilla extract
    • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter or almond butter2
    • 1/4 cup (80 grams) honey (commenters have used agave with success!) 
    • 1 teaspoon baking powder 3
    • a pinch of salt if your peanut butter doesn’t have salt in it
    • 1/2 cup (90 grams) chocolate chips
     
    Directions:
    1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
    2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
    3. With wet hands, form into 1 1/2” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
    Notes:
    1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
    2. Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter. :)
    3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

    (via running-on-fitness)

     

  15. "Don’t think, just run."
    — My coach; he says he’ll do all the thinking for us (via arunnerforever)

    (via asian-fitspiration)