Time for a change

onefitmodel:

melissa-fit:

So lately everyone’s been asking about my ass.

Rather than just keep answering “Squats!” like everyone always says I thought I’d give everyone a taste of what I actually did. You can and should add weights to these moves when you get to that point.

All of these moves target your glutes, so get workin if you want dat ass!

when people ask how to get rid of cellulite!!!!!!!!!!!!!!!!!!! you look fucking amazing.

bodydiy:

The Best Victoria Secret Ab Workout by XFit Daily

Do each exercise for 1 minute.

1. Single Leg Drops

2. Flutter Kicks

3. Bicycles

4. Heel Touches

5. Sit Ups

6. Crunch Pulses

7. Oblique Crunches 30 seconds each side

8. Side Plank Pulls 30 seconds each side

Repeat Whole Routine for a 16 min Ab Workout

britsfit:

fitabled:

The other day I wrote a post about my issues with 30 day squat challenges which you can check out here. Now it’s really easy to point out flaws with something. But it’s another thing all together to do something about it. So I thought I would go ahead and create my suggestion for a 31 day program targeted at giving you an amazing butt. Now you will notice that this program isn’t every day like some programs. This is important to allow your body to recover and get stronger. Feel free to insert your own regular cardio or upper body workouts into the off spaces. If you want to try the program go ahead and download and print the images if you like for your wall. If you have any questions about the program my ask box is always open. 

Awesome! Thanks, fitabled!

High Intensity Workouts with NO Equipment

celiacrecipes:

(Sorry for the lack of picture, I’ve been really busy and haven’t had time to make them. As soon as I make them I’ll repost the recipe with the picture.)

Ingredients

  • 1 cup peanut butter (any kind)
  • 1 cup sugar plus a little extra for rolling (white will make the peanut butter stand out, brown…
hail-s3itan:



Matcha green tea “cheese”cake – What you need:
For the base:
1 cup of raw Brazil nuts, soaked* 8 hours
1 cup of raw cashews, soaked 8 hours
1 tablespoon of cocoa powder
½ cup of chopped dried figs, packed (8-9 medium figs)
¼ tablespoon salt
For the filling:
3 cups of raw cashews, soaked 8 hours
½ cup lemon juice
2/3 cup coconut oil, melted**
2/3 cup agave syrup
1 tablespoon matcha green tea powder
zest of one lemon
1/8 teaspoon, or just a pinch, of salt
* Soak your cashews (or any nut that you want to blend or use as a base for 8 to 10 hours in enough water to completely cover them, and then some. Keep them in the fridge while soaking.)
** To make it “truly” raw, melt your coconut oil in a bowl that is resting in hot (but not boiling) water. If you don’t mind about the genuine raw aspect, you can pop it in the microwave, and check on it frequently. You want the oil barely melted. I did it the raw “genuine” way to stick to the spirit of the raw cake!
Matcha green tea “cheese”cake – What you do:
Soak your cashews and Brazil nuts for 8 hours in a sealed container in your fridge.
Rinse them very well with fresh water after the soaking period, set aside.
In a food processor, combine the nuts, figs, cocoa, and salt (all of the base ingredients). Blend until the mixture sticks together well, and starts to form a ball. This should take about 2 to 3 minutes.
Press the base mixture into a spring form pan firmly.
Rest in the fridge while you prepare the filling.
To prepare the filling, gently heat the coconut oil until barely melted. Add the agave syrup and mix well.
Put the cashews, lemon juice, matcha powder, salt, and the oil/agave mixture into a food processor.
Blend until everything is EXTREMELY smooth. I first blended for about 3 minutes, and then I scraped down the sides of the food processor and stirred it up a bit by hand.
Then, I blended for about 3 to 5 more minutes, repeated the stirring procedure, and then finally let it go for another minute or two.
Taste the batter as you go along… add more matcha if you want a stronger matcha flavour, add more agave if you want a sweeter cake, etc.
Remove the base from the fridge and pour the cashew filling into the pan.
Smooth it all out and tap the pan on the counter a few times to spread the filling evenly in the pan.


Ideally, place the cake in the freezer for 3 to 4 hours, minimum, or over night for best results. I don’t have a freezer, and just used the fridge – it turned out fine! If you do use a freezer, allow the cake to thaw slightly (20 to 30 minutes) before serving.

hail-s3itan:

Matcha green tea “cheese”cake – What you need:

For the base:

  • 1 cup of raw Brazil nuts, soaked* 8 hours
  • 1 cup of raw cashews, soaked 8 hours
  • 1 tablespoon of cocoa powder
  • ½ cup of chopped dried figs, packed (8-9 medium figs)
  • ¼ tablespoon salt

For the filling:

  • 3 cups of raw cashews, soaked 8 hours
  • ½ cup lemon juice
  • 2/3 cup coconut oil, melted**
  • 2/3 cup agave syrup
  • 1 tablespoon matcha green tea powder
  • zest of one lemon
  • 1/8 teaspoon, or just a pinch, of salt

* Soak your cashews (or any nut that you want to blend or use as a base for 8 to 10 hours in enough water to completely cover them, and then some. Keep them in the fridge while soaking.)

** To make it “truly” raw, melt your coconut oil in a bowl that is resting in hot (but not boiling) water. If you don’t mind about the genuine raw aspect, you can pop it in the microwave, and check on it frequently. You want the oil barely melted. I did it the raw “genuine” way to stick to the spirit of the raw cake!

Matcha green tea “cheese”cake – What you do:

Soak your cashews and Brazil nuts for 8 hours in a sealed container in your fridge.

Rinse them very well with fresh water after the soaking period, set aside.

In a food processor, combine the nuts, figs, cocoa, and salt (all of the base ingredients). Blend until the mixture sticks together well, and starts to form a ball. This should take about 2 to 3 minutes.

Press the base mixture into a spring form pan firmly.

Rest in the fridge while you prepare the filling.

To prepare the filling, gently heat the coconut oil until barely melted. Add the agave syrup and mix well.

Put the cashews, lemon juice, matcha powder, salt, and the oil/agave mixture into a food processor.

Blend until everything is EXTREMELY smooth. I first blended for about 3 minutes, and then I scraped down the sides of the food processor and stirred it up a bit by hand.

Then, I blended for about 3 to 5 more minutes, repeated the stirring procedure, and then finally let it go for another minute or two.

Taste the batter as you go along… add more matcha if you want a stronger matcha flavour, add more agave if you want a sweeter cake, etc.

Remove the base from the fridge and pour the cashew filling into the pan.

Smooth it all out and tap the pan on the counter a few times to spread the filling evenly in the pan.

Ideally, place the cake in the freezer for 3 to 4 hours, minimum, or over night for best results. I don’t have a freezer, and just used the fridge – it turned out fine! If you do use a freezer, allow the cake to thaw slightly (20 to 30 minutes) before serving.