Phoenix Rising

sweet-kisses-lie:

Instagram photo by @marylucy_ (Fashion) | Statigram auf We Heart It. http://weheartit.com/entry/48533959/via/carolynmary

fromsnickerdoodlestoapples:

ellas-fit-diary:

imgonnamakeachange:

mommyddoesfitness:

fancyfitfab:

I need a veggie slicer ASAP.

What the!? …and today in “things I previously didn’t know existed…”

NEED

Ordered it :)
Can’t wait to test it

Want!

*grabby hands*

(via dreamsofachubbygirl)

awyeaveganrecipes:

TUSCAN BEAN AND KALE SOUP
Serves 8
(Gluten free)

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 28oz can diced tomatoes
• 4-6 cups vegetable stock
• 1 19 oz can white kidney beans, drained and rinsed
• 1 large bunch kale, stems removed, chopped finely
• ½ lb green beans, cut into 1″ pieces
• ½ cup quinoa
• 2 bay leaves
• 1 teaspoon dried oregano
• salt and pepper

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic. Saute for 5 minutes, until the onion begins to soften a bit.
3. Add canned tomatoes, vegetable stock, kidney beans, kale, green beans, and quinoa. Stir to combine.
4. Add seasonings.
5. Cover and reduce heat to minimum. Let simmer for 30 minutes.

(via veganfeast)

(Source: pull-myself-together, via dreamsofachubbygirl)