I'm Kate.
22 | 5'5" | Massachusetts

Health/Weight Loss/Fitness blog



I'm doing this the healthy way.
Eat right & work out.
I have PCOS, but I'm trying to work with it.

I love to hoop and I hate running, but only because I suck at it. I'm working on running, getting better at hooping, and building some upper body strength.





SW/HW - 203
LW - 169 (10/2011)
CW - 202
Next GW - 180
UGW - 120-ish. I'll see when I get there.
More goal weights added as I reach them.

focusing on other stuff right now


I post bodies, but they're all tagged as "bodies" if you wanna blacklist it c:

beautiful babe(s) <3
diyhoard:

Zucchini Chips
Preheat oven to 260 degrees Fahrenheit. Prepare 2 large baking sheets by lining with parchment paper.
Place sliced zucchini in a single layer on top of a layer of paper towels. Place another layer of paper towels on top of zucchini and press down hard to draw out moisture. This will allow the zucchini to bake quicker.
In a large bowl, toss zucchini with olive oil, and 1 teaspoon of spice blend. Store the remainder for future batches.
Place zucchini on prepared baking sheets in a single layer.
Bake for 1 hour, flip slices once and return to the oven.
Bake for another 30 minutes then check on the state of the chips. Remove any that look done; they should be browned and crisp. For the remaining chips, bake in 10 minute increments, watching carefully not to burn them.
Remove from oven, spread on a paper towel to cool, and sprinkle additional seasoning if necessary.
Recipe is from No Gojis No Glory

diyhoard:

Zucchini Chips

  1. Preheat oven to 260 degrees Fahrenheit. Prepare 2 large baking sheets by lining with parchment paper.
  2. Place sliced zucchini in a single layer on top of a layer of paper towels. Place another layer of paper towels on top of zucchini and press down hard to draw out moisture. This will allow the zucchini to bake quicker.
  3. In a large bowl, toss zucchini with olive oil, and 1 teaspoon of spice blend. Store the remainder for future batches.
  4. Place zucchini on prepared baking sheets in a single layer.
  5. Bake for 1 hour, flip slices once and return to the oven.
  6. Bake for another 30 minutes then check on the state of the chips. Remove any that look done; they should be browned and crisp. For the remaining chips, bake in 10 minute increments, watching carefully not to burn them.
  7. Remove from oven, spread on a paper towel to cool, and sprinkle additional seasoning if necessary.

Recipe is from No Gojis No Glory

sam-shapes-up:

nutrifitblr:

the-exercist:

Avocado Deviled Eggs from Living Well Kitchen:

  • 8 eggs
  • 1 avocado
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp cayenne pepper {or less if you don’t want spicy}
  • dash of nutmeg {optional}
  • dash of turmeric {optional}
  • 1 TBSP lemon juice
  • 1 green onion, chopped
  • paprika {optional}

Instructions

Add the eggs to a pot of cold water. Bring the water to a boil. Remove from heat and cover pot completely.

Let the eggs sit for 15 minutes, then pour out hot water and rinse eggs in cold water. Let them sit in cold water for a few minutes before peeling.

Meanwhile, put the avocado in a bowl and mash well.

Peel eggs. Slice eggs in half, and put 6 egg yolks in the bowl with the mashed avocado {discard the other two yolks}. Stir well to completely combine and mash the yolks and avocado together.

Season with salt, garlic powder, and cayenne pepper {and optional nutmeg & turmeric, if using}. Add in the lemon juice and green onion. Taste and adjust seasoning as needed.

Spoon mixture into the egg whites. Sprinkle with paprika if desired. Enjoy!

omg yum!

Must try this!


Fruity Summer SorbetsStrawberry Banana1 1/2 cups frozen strawberries 1 1/2 bananas (fresh) 1/4 cup lemon (or lime) juice 1/3 cup maple (or agave) syrupPineapple Banana2 fresh bananas 1 1/2 cups frozen pineapple 1/2 cup coconut milk 1/3 cup maple (or agave) syrupZippy Wild Blueberry1 1/2 cups frozen wild blueberries 1/2 cup lemon (or lime) juice 1/2 cup maple (or agave) syrup 1 fresh banana 1/2 tsp ginger powder or grated fresh gingerSpicy Mango1 1/2 cups frozen mango 1 fresh banana 1/3 cup lemon (or lime) juice 1/2 cup maple (or agave) syrup a few dashes of cayenne powderDirectionsAdd all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.

Fruity Summer Sorbets

Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon (or lime) juice
1/3 cup maple (or agave) syrup

Pineapple Banana
2 fresh bananas
1 1/2 cups frozen pineapple
1/2 cup coconut milk
1/3 cup maple (or agave) syrup

Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
1 fresh banana
1/2 tsp ginger powder or grated fresh ginger

Spicy Mango
1 1/2 cups frozen mango
1 fresh banana
1/3 cup lemon (or lime) juice
1/2 cup maple (or agave) syrup
a few dashes of cayenne powder

Directions
Add all ingredients of desired sorbet to a high speed blender. Blend until smooth, but keep it as thick and frosty as possible. Pour into freezer-friendly container. (Metal works best, but anything will do.) Chill until firm, scoop, and serve.

(Source: tohellwithsalad)

beautifulpicturesofhealthyfood:

Blueberry Vanilla Greek Yogurt Granola Bars…RECIPE

teenshealthandfitness:

vegan-yums:

Avocado Eggrolls Recipe :: Vegan rolls / Recipe

Great snack idea!

(Source: vegan-yums)

beautifulpicturesofhealthyfood:

Healthy Breakfast Quinoa and Broccoli Egg Muffins…RECIPE

sash-ya:

yummy PB&amp;J smoothie!
1 c almond milk
1 c frozen blueberries
1/4 c rolled oats
1 heaping spoonful peanut butter
sweetener to taste

sash-ya:

yummy PB&J smoothie!

  • 1 c almond milk
  • 1 c frozen blueberries
  • 1/4 c rolled oats
  • 1 heaping spoonful peanut butter
  • sweetener to taste
girlygirlsgettinfit:

I made these today! They litterly taste like cookies OMGG I would deffinelty recommend putting them in the freezer and just take one (or two or three) out at a time when you want them they are amazing hehe 👍👍👍👍

girlygirlsgettinfit:

I made these today! They litterly taste like cookies OMGG I would deffinelty recommend putting them in the freezer and just take one (or two or three) out at a time when you want them they are amazing hehe 👍👍👍👍

fitspiration:

weeheartfood:

Check out my new blogs!
we &lt;3 home design
we &lt;3 fashion

Click to see the recipe

I’ve been meaning to try a recipe like this for a while and I finally did a couple days ago. It was really really good, I wouldn’t have known there wasn’t actual rice in it if I hadn’t grated the cauliflower myself, and! It reheated nicely the next day at work. I love topping mine with siracha and I added a little chicken thighs for more protein and because I love chicken thighs.

fitspiration:

weeheartfood:

Check out my new blogs!

we <3 home design

we <3 fashion



Click to see the recipe

I’ve been meaning to try a recipe like this for a while and I finally did a couple days ago. It was really really good, I wouldn’t have known there wasn’t actual rice in it if I hadn’t grated the cauliflower myself, and! It reheated nicely the next day at work. I love topping mine with siracha and I added a little chicken thighs for more protein and because I love chicken thighs.

heyfranhey:

How To Master Overnight Oats & Chia Bowls

"I love grab-n-go breakfasts. But I also love a cozy, nutrition-filled grain bowl in the morning. Overnight Oats has all the convenience you need on a busy morning, plus all that homestyle, "real meal" goodness you crave.

How is this amazingness done? Well, all the magic happens while you are fast asleep in bed. Overnight Oats + Chia Bowls (made however you like them!) awaiting you at sunrise.

Here is one of my fave energizing “mocha bowl” recipes and a few how-to tips to get you started!.”

Recipe here.

Via Lunch Box Bunch

manatopia.org