Last night’s entertainment. Jennifer Tilly stars in this play and her voice (and boobs) are just as ridiculous in person as on film. (Taken with instagram)

This is gonna be the summer of squats…by the end of it I better have a butt like a Dominican chick! #booty (Taken with instagram)

fffightoffyourdemons:

Don’t do anything by half. If you love someone, love them with all your soul. When you go to work, work your ass off. When you hate someone, hate them until it hurts. - Henry Rollins

(via lifeisamurdertrain)

Got my workout in early this morn. And, why yes, I am wearing a bedazzled Brooklyn tank (courtesy of my suegra). (Taken with instagram)

(via oldschoolxicana)

TO TRY!

thefameofhealthandfitness:

Super Simple Wheat-Free Bread (Paleo-Friendly!)

By Oxygen Staff | Rhiannon Kay - Editorial Intern

My mom’s Paleo Apple Butter Muffins were a real hit both in the office and at home with oxygenmag.com blog readers. As I mentioned in my first blog post, my dad switched to a Paleo lifestyle – otherwise known as “The Caveman Diet” a couple of years ago and my mom has been creating delicious recipes to accommodate him, and his sweet tooth, ever since.

Since wheat is a no-no on the Paleo diet, a huge staple in my house is my mom’s wheat-free bread. It was really hard for both my dad and my sister to give up bread due to their Paleo ways, but my mom baked up this alternative that she even forms into bagels too! And the recipe is insanely simple – just five ingredients!

Then, she spiced up her plain bread with some cinnamon, raisins and several seeds. Even though I am not Paleo I gave her bread a try and it was great! You can even throw it in the toaster and melt some almond butter on top!

Easiest Wheat-Free Bread Ever!

Ingredients:

• 1 cup almond butter
• 3 eggs
• 1 Tablespoon vinegar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Instructions:

1. Blend almond butter and eggs until smooth.
2. Add in remaining ingredients.
3. Pour into a sprayed 8 1/2″ by 4 1/2″ loaf pan and smooth the top.
4. Bake at 350 degrees for 30-40 minutes.
5. Let cool before slicing.

FOR SEED BREAD: add heaping 1/2 cup of seed mix (sesame/pumpkin/flax/shelled sunflower). I like to put seed mix into chopper for a few quick rounds to dice up the seeds a bit).

FOR RAISIN BREAD: add 2 tbsp of cinnamon + 1/2 cup of raisins

I really really don’t wanna be here right now 👎 (Taken with instagram)

stanleychowillustration:

A project I worked on for EPCAT.

“Every time I’m touched a piece of me is lost.”

I have no picture and used no recipe, but for my own sake I’m documenting the dinner I made last night:

Tuna melt over zucchini “noodles” and mushrooms; Kale Salad w/ yogurt tomatillo dressing

1. Mix 4 cans of tuna with 1.5 tbs of yogurt, 1tbs of olive oil, 1tsp red wine vinegar, .5 red onion, garlic powder, turmeric, tarragon, salt and pepper

2. Sauté thinly sliced zucchini in coconut oil and add garlic powder, red pepper flakes, chia seed, salt and pepper.  Remove from pan. Sauté sliced mushrooms in pan. Season with salt and pepper.

3. Layer zucchini, mushrooms and tuna in casserole. Top with cheese and bake in 400 degree F oven for 15 min.

3. Chop kale into thin ribbons and top with thinly sliced red onion, carrot chopped into coins, and chia seed. Season with salt and pepper.

4. Whisk olive oil, red wine vinegar, tomatillo sofrito/salsa, and yogurt together. Pour over salad and toss. Let salad sit for 10 minutes min to soften greens.

5. Remove casserole from oven once cheese is melted and slightly browned. Serve along salad and enjoy!

donjonsaddiction:

Day 3

Photo by Noah Segan

Holy mole…

(via hitrecordjoe)

(via cognacandcoffee)

“Monkey killing monkey killing monkey over pieces of the ground / Silly monkeys give them thumbs they forge a blade / and where’s there’s one they’re bound to divide it right in two