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thatsmybieber:

THIS, JUST MADE MY YEAR. OMG.

this is amazing!

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onesquatcloser:

overweightnomore:

healthy-is-perfection:

mayurasana:

yo yo yo check this out peeps

left is me flexing my abs, right is me relaxing my stomach. this is after a normal day at school, my tummy full of healthy and nutritious food. i get enough fiber, i get enough protein, i get enough carbs, i get enough of every essential vitamin and nutrient. so why does this happen?

meet my awesome, amazing, super helpful gastrointestinal tract. it helps me digest food and absorb nutrients, expanding in the process. it only makes sense that my stomach would be so ‘bloated’ looking because there is food in my stomach. healthy, awesome, delicious food sitting in my small intestine and being carried to my stomach. how fabulous is that? my entire body is one big beautiful physiological biorhythm. eating disorders shouldn’t tell you otherwise, because after i’ve had ample sleep, i’ll wake up like the photo on the left after my gastrointestinal tract has finished digesting the food i ate the day before. new concept, i know.. crazy, eh?

god bless this post. that pooch is not “stomach fat” it’s called having organs and intestines hahaha

needed this x10

never stop reblogging this. So important to remember

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iamthewalrustoned:

awaitingstoner:

7queues:

this should have more notes.

OMG A WITNESS 

this <3

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nyjahatuatao:

Gerhard Wiesbeck

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health-diary:

prefontainorade:

Cinnamon Vanilla Almond Butter Banana Pops

Ingredients:

2 bananas

1/3 cup almond butter

½ tsp vanilla

¼ tsp cinnamon

1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)

1 T coconut oil

popsicle sticks or bamboo skewers

DIRECTIONS:

Mix almond butter, vanilla, and cinnamon together until well mixed.

Peel and cut bananas in half. Slice the halves vertically in half.

Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.

Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.

Place the banana pops in the freezer and freeze until firm.

When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.

Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. 

recipe taken directly from: Primally Inspired

{Note: Amazon Affiliate Links}

 

Chocolate: Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) Almond Butter: MaraNatha, No Stir Almond Butter, Creamy, 12 oz (340 g)

GIMME