Learning to love myself one day at a time...

My Breakfast!
Green pepper, onion, 1 egg, 2% cheese. 155 calories, 11g protein.
Yum.

thefitty:

(via imgTumble)

thefitty:

“They gave me a medal for killing two men, and a discharge for loving one”

I can’t believe he was discharged for loving a man.

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thefitty:

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hungryhaus:

#salmon #unagi #salmonroe #dragonroll #spiderroll (Taken with Instagram at Hokkaido Japanese Restaurant)

(via iwantthinandhealthy)

turbogirl:

crissfit:

Here’s another photo to illustrate my point. In the red dress (124 pounds), I had to subsist on a  VERY low-carb, low calorie diet to maintain (50 grams of carbs or less, 1100-1300 calories a day). The minute I’d eat ANYTHING out with friends- be it a piece of cake, some Mexican with some friends, some chips and dip- I’d retain so much water that it’d cause me to gain a few pounds of water weight and bloat over night. I was also too weak to make much progress in my lifts, because I was eating too little. I’d cry when I gained any bit of weight or water weight, and I’d let whatever number the scale said set the tone of my day.

Let’s look at the picture on the right. In January, an old knee injury started to flare up again, causing me to halt my weightlifting progress briefly. As soon as I wasn’t active, though, my food habits slipped. It was the worst thing in the world at the time, but now I’ve learned- this is the way I’d like to live! I eat mostly by intution now. If I’m hungry, I eat, and who cares if I’m going to bed in two hours? I don’t think of things in calories or carbs, but just try my best to not over-indulge too much or too often in things like pizza or chips. I still eat my healthy stuff, but it’s a balance of things.

Guess what? Five months of eating this way, and my weight hasn’t budged past 132-134. I feel healthier these days, I’m able to enjoy life a little better, and I’m actually able to have more energy to perform better in the gym. No, I’m not super-skinny, but that’s the point of this! We get so freakin’ focused on numbers and silly beauty ideals- “I NEED to be 120 pounds, I NEED to be a size two, I NEED to not have my thighs touch”- that we forget we’re make pretty high demands on our body and emotional health here. Quit chasing perfection, quit trying to become so much skinnier than you actually are, and just worry about your health. Too much restriction is as bad for you as too little moderation. Instead, aim for a life of balance. :)

Criss, your honesty and your outlook never fails to inspire.

(via ishallbehealthy)

abtastik:

healthy weight loss, thinspo and fitspo blog! click here :-)

(via moreconfidenceplease)

getwisegirl:

The perception that only thin women have or can have eating disorders is so incredibly dangerous.

(via fuckyeahfitspiration)

motivationforfitness:

If I had to guess, I’d say this sandwich contains:

• pesto
• young swiss cheese
• baby spinach
• avocado
• goat cheese

(via tumblrgym)

iwillrunforfood:

Good guess @trivialbob on what the veggies would become, but it was this delicious soup. It’s a little labor intensive, but the result is well worth the time. This soup has amazing flavor! I can’t wait to make it again.

Roasted Summer Vegetable Soup

3 zucchini, sliced

1 large red onion, sliced

3 shallots, peeled

1 red bell pepper, seeded and cut into chunks

1 yellow bell pepper, seeded and cut into chunks

2 small eggplants, chopped

1 fennel bulb, cut into thick slices

1 celery root, peeled and cut into wedges

8 tomatoes, quartered

2 tablespoons fresh thyme leaves

4 cloves garlic, chopped

Salt and freshly ground black pepper

1/2 cup olive oil

6 cups vegetable broth

Cabbage leaves cut into thin strips

Fresh red chile, thinly sliced

Preheat the oven to 400 degrees,

Combine the zucchini, onion, shallots, peppers, eggplant, fennel, celery root, and tomatoes in a large roasting pan. Sprinkle with thyme, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with 1/3 cup olive oil and mix well to coat.

Roast for 30 minutes, stirring 2 or 3 times until all the vegetables are soft. Pour half the broth into the roasting pan and bring to a boil. Remove from oven.

Chop the mixture in a food processor - it should still be grainy. Transfer to a large soup pot and stir in the remaining broth. Adjust the seasoning and simmer for 5 minutes.

Heat the remaining oil in a large frying pan. Stir in the cabbage and cook with the chile until the cabbage softens but retains some bite, 3-4 minutes. Serve hot, topped with the cabbage.

Serves:6 Calories: 272

(via whatareyoudoingitfor)

(via moreconfidenceplease)

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getfitgethealthygetgorgeous:

FUCKING THIS

(via formerfatasiangirl)