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fitness-foreverMelissa.18. Australia. Vegan. Cruelty Free. Earthing. Animal Lover. Free Spirit.


I enjoy long runs, yoga, tea, cooking, baking, Harry potter, nature, elephants, watermelon, figs, Insanity and Asylum workouts and did I say I say I really really like figs

With this blog I hope that I can inspire others to become a fitter, healthier and happier version of themselves that I know we can all be and to live a compassionate cruelty free life.

Feel free to ask me any questions, I love giving advice and support to anyone, anon or not. I may be young but I have gained a lot of knowledge over the years regarding nutrition and fitness, so don't hesitate to ask!



Happiness can be found even in the darkest of Times if one only remembers to turn on the light ☀️

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Sometimes you just need to remember to step back, breathe and relax. Lately I’ve been very stressed, anxious and uptight. School is really getting to to due to the pressures of year 12. I have a lot of work all the time and I feel as though I don’t have much time for anything else. As a result, I hardly work out anymore, I stress eat so much (yes it’s healthy foods, however it’s not a healthy mindset, I’ve been struggling with bad binge eating for a while now, people don’t notice because it’s all healthy foods, they don’t think it’s a problem, but just because the food is good doesn’t mean the problem isn’t there) as a result I’ve  gained weight, lost a lot of strength and fitness I’ve worked very hard for and I’m feeling very frustrated, angry and bad about it. I’ve been beating myself up lately about everything, including school. I need to remember to breathe, this year will be over soon. I will be in Malaysia at the end of November and I’ll be ok ❤️ I really want to start working out more again, it helps so much with everything, from my negative mind set, my binge urges and concentrating with school work. I deserve it for myself to make the time and effort I do it. I need to refocus myself with my eating (amounts) I eat to stuff my emotions and it’s not healthy, it will not solve anything. I need to remake peace with myself and it’s taken me a while to realise this         (On a side note I just want to make it clear that I haven’t eaten anything non-vegan nor anything that’s considered “bad” or junk food. I have not consumed any junk food since 2009, I have no cravings to do so, when you go so long without it, it simply doesn’t register in your brain as “food”) I hope everyone who is also struggling can make peace with yourselves tonight, you all deserve it 😘😘 #thoughts #bingeeating #peace #takecareofyourself #vegan #forgive #fresh #stress

Sometimes you just need to remember to step back, breathe and relax. Lately I’ve been very stressed, anxious and uptight. School is really getting to to due to the pressures of year 12. I have a lot of work all the time and I feel as though I don’t have much time for anything else. As a result, I hardly work out anymore, I stress eat so much (yes it’s healthy foods, however it’s not a healthy mindset, I’ve been struggling with bad binge eating for a while now, people don’t notice because it’s all healthy foods, they don’t think it’s a problem, but just because the food is good doesn’t mean the problem isn’t there) as a result I’ve gained weight, lost a lot of strength and fitness I’ve worked very hard for and I’m feeling very frustrated, angry and bad about it. I’ve been beating myself up lately about everything, including school. I need to remember to breathe, this year will be over soon. I will be in Malaysia at the end of November and I’ll be ok ❤️ I really want to start working out more again, it helps so much with everything, from my negative mind set, my binge urges and concentrating with school work. I deserve it for myself to make the time and effort I do it. I need to refocus myself with my eating (amounts) I eat to stuff my emotions and it’s not healthy, it will not solve anything. I need to remake peace with myself and it’s taken me a while to realise this (On a side note I just want to make it clear that I haven’t eaten anything non-vegan nor anything that’s considered “bad” or junk food. I have not consumed any junk food since 2009, I have no cravings to do so, when you go so long without it, it simply doesn’t register in your brain as “food”) I hope everyone who is also struggling can make peace with yourselves tonight, you all deserve it 😘😘 #thoughts #bingeeating #peace #takecareofyourself #vegan #forgive #fresh #stress

fitness-forever:

My vegan spinach, mushroom, sun dried tomato and tofu quiche: I can honestly say this quiche is so good. It’s completely healthy, vegan, cruelty free, dairy, egg and gluten free. It’s creamy and filling (without the cream of course) and can be eaten at any time of the day, breakfast, lunch or dinner!
Recipe: 
Base: 
- 1 cup /240 ml gluten free rolled oats- 1/2 cup / 70 g ground almond flour- 2 tbsp corn starch- Pinch of sea salt- 3-4 tbsp coconut oil
Filling: 
 - 400g firm tofu- 1 tablespoon coconut oil or olive oil- 1 yellow onion, thinly sliced- 3 large garlic cloves, minced- 3 cups (8-oz) sliced cremini or button mushrooms- 1/2 cup fresh chives, finely chopped- Red pepper flakes, to taste (Optional) - 1/2 cup fresh basil leaves, finely chopped- 1/3 cup sun-dried tomatoes, finely chopped|- 1 cup baby spinach- 2 tbsp nutritional yeast- 1 teaspoon dried oregano- Sea salt, to taste- Black pepper, to taste
FOR THE PASTRY: 
1. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil. With your hands, or a food processor, work the dry ingredients towards the centre until a dough forms. Chill in the refrigerator for about 30 minutes. 
2. Roll out the dough and press it evenly into an 8 inch / 20 cm tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.  
4. Prick the bottom with a fork and pre-bake for about 10-15 minutes. Remove from the oven and add the filling. 
FOR THE FILLING: 
1. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
2. Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. 
3. In a pan, add oil and saute onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
4. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
5. Bake quiche, uncovered, at 190c for 33-35 minutes, until the quiche is firm to the touch. (You may need less time depending on your oven and the size of you pan) For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. 
Enjoy!!

fitness-forever:

My vegan spinach, mushroom, sun dried tomato and tofu quiche:

I can honestly say this quiche is so good. It’s completely healthy, vegan, cruelty free, dairy, egg and gluten free. It’s creamy and filling (without the cream of course) and can be eaten at any time of the day, breakfast, lunch or dinner!

Recipe: 

Base: 

- 1 cup /240 ml gluten free rolled oats
- 1/2 cup / 70 g ground almond flour
- 2 tbsp corn starch
- Pinch of sea salt
- 3-4 tbsp coconut oil

Filling: 

 - 400g firm tofu
- 1 tablespoon coconut oil or olive oil
- 1 yellow onion, thinly sliced
- 3 large garlic cloves, minced
- 3 cups (8-oz) sliced cremini or button mushrooms
- 1/2 cup fresh chives, finely chopped
- Red pepper flakes, to taste (Optional) 
- 1/2 cup fresh basil leaves, finely chopped
- 1/3 cup sun-dried tomatoes, finely chopped|
- 1 cup baby spinach
- 2 tbsp nutritional yeast
- 1 teaspoon dried oregano
- Sea salt, to taste
- Black pepper, to taste

FOR THE PASTRY: 

1. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil. With your hands, or a food processor, work the dry ingredients towards the centre until a dough forms. Chill in the refrigerator for about 30 minutes. 

2. Roll out the dough and press it evenly into an 8 inch / 20 cm tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.  

4. Prick the bottom with a fork and pre-bake for about 10-15 minutes. Remove from the oven and add the filling. 

FOR THE FILLING: 

1. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.

2. Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. 

3. In a pan, add oil and saute onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

4. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

5. Bake quiche, uncovered, at 190c for 33-35 minutes, until the quiche is firm to the touch. (You may need less time depending on your oven and the size of you pan)
For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. 

Enjoy!!

albeeats:

Carrot, cucumber, and avocado sushi

albeeats:

Carrot, cucumber, and avocado sushi

(via katie-recovers)

veggiesandtea:

all I want right now is mangoes mmmmmm
why can’t there be mango delivery?!

veggiesandtea:

all I want right now is mangoes mmmmmm

why can’t there be mango delivery?!

(Source: wewillbefitandhealthy)

My vegan spinach, mushroom, sun dried tomato and tofu quiche: I can honestly say this quiche is so good. It’s completely healthy, vegan, cruelty free, dairy, egg and gluten free. It’s creamy and filling (without the cream of course) and can be eaten at any time of the day, breakfast, lunch or dinner!
Recipe: 
Base: 
- 1 cup /240 ml gluten free rolled oats- 1/2 cup / 70 g ground almond flour- 2 tbsp corn starch- Pinch of sea salt- 3-4 tbsp coconut oil
Filling: 
 - 400g firm tofu- 1 tablespoon coconut oil or olive oil- 1 yellow onion, thinly sliced- 3 large garlic cloves, minced- 3 cups (8-oz) sliced cremini or button mushrooms- 1/2 cup fresh chives, finely chopped- Red pepper flakes, to taste (Optional) - 1/2 cup fresh basil leaves, finely chopped- 1/3 cup sun-dried tomatoes, finely chopped|- 1 cup baby spinach- 2 tbsp nutritional yeast- 1 teaspoon dried oregano- Sea salt, to taste- Black pepper, to taste
FOR THE PASTRY: 
1. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil. With your hands, or a food processor, work the dry ingredients towards the centre until a dough forms. Chill in the refrigerator for about 30 minutes. 
2. Roll out the dough and press it evenly into an 8 inch / 20 cm tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.  

4. Prick the bottom with a fork and pre-bake for about 10-15 minutes. Remove from the oven and add the filling. 
FOR THE FILLING: 
1. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
2. Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. 
3. In a pan, add oil and saute onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
4. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

5. Bake quiche, uncovered, at 190c for 33-35 minutes, until the quiche is firm to the touch. (You may need less time depending on your oven and the size of you pan) For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. 

Enjoy!!

My vegan spinach, mushroom, sun dried tomato and tofu quiche:

I can honestly say this quiche is so good. It’s completely healthy, vegan, cruelty free, dairy, egg and gluten free. It’s creamy and filling (without the cream of course) and can be eaten at any time of the day, breakfast, lunch or dinner!

Recipe: 

Base: 

- 1 cup /240 ml gluten free rolled oats
- 1/2 cup / 70 g ground almond flour
- 2 tbsp corn starch
- Pinch of sea salt
- 3-4 tbsp coconut oil

Filling: 

 - 400g firm tofu
- 1 tablespoon coconut oil or olive oil
- 1 yellow onion, thinly sliced
- 3 large garlic cloves, minced
- 3 cups (8-oz) sliced cremini or button mushrooms
- 1/2 cup fresh chives, finely chopped
- Red pepper flakes, to taste (Optional) 
- 1/2 cup fresh basil leaves, finely chopped
- 1/3 cup sun-dried tomatoes, finely chopped|
- 1 cup baby spinach
- 2 tbsp nutritional yeast
- 1 teaspoon dried oregano
- Sea salt, to taste
- Black pepper, to taste

FOR THE PASTRY: 

1. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil. With your hands, or a food processor, work the dry ingredients towards the centre until a dough forms. Chill in the refrigerator for about 30 minutes. 

2. Roll out the dough and press it evenly into an 8 inch / 20 cm tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.  

4. Prick the bottom with a fork and pre-bake for about 10-15 minutes. Remove from the oven and add the filling. 

FOR THE FILLING: 

1. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.

2. Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. 

3. In a pan, add oil and saute onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

4. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

5. Bake quiche, uncovered, at 190c for 33-35 minutes, until the quiche is firm to the touch. (You may need less time depending on your oven and the size of you pan)
For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. 

Enjoy!!

(Source: fitness-forever)

(Source: zingarrraaa, via tobefre-ed)

(Source: gym-buddies, via tobefre-ed)

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