I'll find my way to Neverland

In Greek Orthodox Tradition, Lent is a time to do good and to also eat a (somewhat) Vegan diet - shellfish allowed. Usually this occurs three times a year, 40 days before Easter, two weeks in August for the Panagia, and 40 days before Christmas. I was fine for the Christmas fast, but Easter this year… since it’s Palm Sunday for me, some reflection….

I would fast for Lent like this since I was a young kid - do not think it was solely started as an Ana mindset, but this year I was horrible. I didn’t view it as a time to concentrate on more important matters such as my acts of goodwill, charity, or even in improving myself - I saw it as a diet, and I would cheat on occasion.

I’m not so much as ashamed at “breaking my fast” as I am about VIEWING this as a sort of “diet” of some kind - especially since I do value veganism as something for animal rights and as an environmentally friendly lifestyle. I’m a vegetarian, and would indeed like to one day become a vegan, but I can’t do taht until I better my relationship with food…

It sickens me that I degraded this lifestyle AND limited my spiritual growth. =/ I kinda want to do a little self-reflection with my own day of fasting (not in the ANA terms, but in my Greek-Orthodox terms of being a vegan), and also travel upstate to a very natural place so I can be around God and think. I’m not very religious, but I do believe in God and am connected with my culture, so this year’s fasting experience unnerved me…

workingouteatingin:

I cannot get enough of these brownie bars. I calculated the nutrition info over at The Daily Plate and they’re not too bad! 221 calories per bar (it made 12), almost 8g protein and 3.7g fiber.

Here’s the link if you want to see the full info and would like to make them too: http://www.livestrong.com/recipes/twin-oaks-farm-tofu-fudge-bars/

Everything in moderation…… *le saving this recipe*

It was such a passing glimpse before I went to the gym, but I noticed it, my abs are WAY more defined than when I was recovering/when I was twenty pounds lighter, and what makes this all the more better: this is a product of my hardwork and new healthy choices. Yes, I’ve had A LOT of bumps on the way, but ultimately I’m doing this the right way, the hard way, and the satisfying way. :) I’ve never been more proud of myself.

Sure, they’re not perfectly chisled, or totally flat, but they’re THERE and they’re STRONG and they’re NOTICEABLE.

If I could - I’d tell you all how much encounter influenced me, the nitty gritty about said ups and downs, and how my best friend is currently playing a huge role in this, but I really should just keep my mouth shut and be happy. All I know is that I’m coming to appreciate my body - even if I have my off days.

:) Oh! And I made vegan gingerbread cookies on Thursday with all my theatre friends! I indulged a bit, but kept a balance between healthy and sweet tooth! I even fit in a workout :) I’m so happy! 

But aside from recovering and how my body looks, let’s mention how I feel. Like I said, ups and downs, Encounter opened my eyes unbelievable amounts, I cried harder than I have all my life, and I FINALLY - FINALLY -  let out something that’s been bothering me.

And my running! I’ve improved so much! My mile is <3 thought I have to say my distance is horrible. I really was built for sprinting - my soccer coaches were right. AND WEIGHTS OH MY GOODNESS, MY ARMS AREN’T TOTALLY PATHETIC NOW, JUST A LITTLE PATHETIC<3 

xD Worlds to improve, but gradually seeing change each day. <3

AND NOW FOR A REST DAY FULL OF HOLIDAY CHEER!

afickleheartandabitterness:

Sage Scented Pumpkin Ravioli with Rustic Marinara and Smoked Tofu Mozzarella by norwichnuts on Flickr.

^WHAT IS THIS BEAUTY??

(via vegetarian-problems)

healthifyme:

Vegan Chili!

3 tablespoon olive oil

1/2 medium yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 small zucchini, diced

1 jalapeno pepper, diced (I like spiciness so I used 2)

3 garlic cloves, minced

1 28-ounce can crushed tomatoes

1 1/2 cup of vegetable stock

2 tablespoons of cumin

1 teaspoon oregano

1 tablespoon paprika

1 tablespoon cumin

1/2 teaspoon of cayenne

1 15-ounce can cannellini beans, rinsed

1 15-ounce can kidney beans, rinsed

1 ear of corn

In a large pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally. Add the garlic and cook until fragrant, about a minute more.

Add the tomatoes to the pot along with the vegetable stock. Add oregano, paprika, and cumin. Add cayenne to desired heat and cook, at a simmer, for 20 minutes.

Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream and some chopped chives.

Serves 4-6

bethannnnnnnnnnn:

I’m so glad it’s finally fall — cooler weather, Halloween, Thanksgiving, etc. I have definitely come to appreciate fall.

I found this recipe and it made me so happy because I love pumpkin stuff.
All photos do not belong to me

5-Ingredient Pumpkin Pudding
vegan, makes about 3 cups

(Source: kblog.lunchboxbunch.com)

scarletsoleil:

udon with edamame pesto by chotda on Flickr.

I like udon noodles and I like pesto..just not sure if I like them together. Should definitely try to make this soon

(via vegetarian-problems)

And fellow fit/health-bloggers! So how’s about it? Talk to me? Tell me your favorite workout? Favorite breakfast, lunch, dinner, snack, pre-workout/post-workout foods, recipes? Tell me your favorite song, your faovrite movie, our favorite holiday. Are you a Looney-Toons type of person or Mickey Mouse? Both? C’mon you know you wanna talk….

My ask box is hungry :) And for every ask I get I’ll do ten push ups- my upper body needs the training…

Dooooo iiiit

You know you want to

doitdoitdoit

Or as NIKE would say: “Just do it.” :)