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Motivated to make some changes!

Age 22
Height: 5'2"
HW: 175 SW: 158 CW: 145

ULTIMATE GOAL: Improved stamina & endurance. STRENGTH. Positive self-
image.
Basically, i want to run like a cheetah. lift like arnold. & have the level of confidence as jennifer lawrence (love her).

Photos do not belong to me unless stated.

Hi everyone! It’s been 7 months since my last post O_O I can’t believe I went that long without tumblr. But I promise I haven’t fallen off the fitness train. And I’m going to try updating more often. Here’s an update:

1. Training harder than ever. I’ve been going to the gym 5-6 times a week. I’m obsessed with lifting… Ahem. Dedicated to lifting. I am really working on strength at the moment.

2. The last time I was on a scale was in august, so no updates there. But its not about the number for me :)

3. My friends realized that if they want to hang out with me, they’d have to go to the gym with me. Haha.

4. My lifestyle has completely changed from the time I started this blog. I don’t even think twice about food. It’s become a habit to choose the apple over the fries. Or the whole grain over the white. And the gym is like eating or sleeping for me, I don’t miss a great sweat session.

5. I got a new job :)

6. My boyfriend joined the gym. I’m going to get him to work out with me. I need a spotter sometimes.


I can’t think of anything else. How is everyone!?


Stay motivated! :)

— 4 months ago with 1 note
#personal 
10000steps:

sweatsalty:
COMPLETE BLOGILATES/POP PILATES WORKOUT VIDEOS:
Back
BACK ATTACK
SEXY BACK WORKOUT
Butt
BEYONCE BOOTYLICIOUS BUTT
BUTT BLASTER
SUPER BUTT WORKOUT
Core
3 MINUTE AB WORKOUT CHALLENGE
6 PACK ABS IN 6 MOVES!
ABOMINABLE ABDOMINALS
CINCH THAT WAIST WORKOUT
CORSET WORKOUT FOR A SLIM WAIST
CRAZY CORE WORKOUT
HOT ABS WORKOUT
INTENSE AB WORKOUT
LOWER BELLY POOCH ATTACK
MUFFIN TOP/LOVE HANDLES EXTERMINATOR
MUFFIN TOP MELTDOWN
UH-OH OBLIQUES
YOU’VE GOT ABS FLAT ABS WORKOUT CHALLENGE
Legs
INNER THIGH INSANITY
LEGILATES LEGSERCIZES
LEGS AND THIGHS WORKOUT
SADDLEBAG SHAVER
SLIMMER INNER THIGHS/RUNNER’S CALVES WORKOUT
SO YOU WANT NICE LEGS WORKOUT
THANKFUL THIGHS THANKSGIVING WORKOUT
Upper Body
ARM ATTACK
TRICEP TONER
UPPER BODY WORKOUT
PUSH-UP CHALLENGE
Hybrid Workouts
LADY GAGA STANDING ABS/LEGS
PLANK ARM WORKOUT FOR FLAT ABS/TONED ARMS
SERIOUS STANDING PILATES FOR LEGS/BUTT/OBLIQUES
STANDING PILATES BY THE SEA FOR THIGHS/CORE/SHOULDERS
Full Body
ALL I WANT FOR CHRISTMAS WORKOUT
BIKINI BOD WORKOUT
BIKINI BOOTCAMP
BODY SLIMMING WORKOUT
NEW BODY MAKEOVER
POST THANKSGIVING TUNE UP
SCULPTING TOTAL BODY WORKOUT
SEA INSPIRED PILATES WORKOUT
SUMMER SLIMDOWN WORKOUT
TILL THE WORLD ENDS TOTAL BODY WORKOUT
TOTAL BODY BANGIN’ WORKOUT
TOTAL BODY SCULPT FOR ABS/BUTT/THIGHS
WEIGHT LOSS PILATES
Beginner Workouts
BEGINNER AB TIME!
BEGINNER TOTAL BODY WORKOUT
Partner Workouts
SCULPTING PARTNER WORKOUT
Stretches
AMAZING UPPER BACK/LEG STRETCHES
STRETCHING FOR FLEXIBILITY
Cardio
20/20 WORKOUT FOR FAT BLASTING & TONING
BLOGILATES & BEX HIIT WORKOUT
CARDIO KICKBOXING
CRAZY PARK HIIT WORKOUT
FAT MELTING ROUTINE
FOOD BABY HIIT WORKOUT
HEART THROBBER WORKOUT
HIIT BODYWEIGHT WORKOUT
KICK IT WORKOUT
CARDIO DANCE!
TOTAL BODY CARDIO KICKBOXING

10000steps:

sweatsalty:

COMPLETE BLOGILATES/POP PILATES WORKOUT VIDEOS:

Back

Butt

Core

Legs

Upper Body

Hybrid Workouts

Full Body

Beginner Workouts

Partner Workouts

Stretches

Cardio

(via get-your-shape-in-shape)

— 4 months ago with 35278 notes
solidindecision:

SKINNY DIPS
GREEN GODDESS DIP
500 g ( 17  1/2  oz) about 3 avocados peeled and seeded
juice from 1 – 2 lemons, depending on your taste
1 cup parsley leaves
1 cup mint leaves
2 handfuls (cups) baby spinach leaves
1/2  cup pumpkin seeds
½ tsp sea salt
good grind of black pepper
¼  – ½  cup  (60 ml – 125 ml) water
Combine all ingredients in a high-speed blender like a Vitamix until smooth and creamy.Serve with vegetables crudities and nibbles such as:capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.Enjoy – Serves 20.
BABA GHANOUSH
2 large seedless eggplant / aubergines
2 tablespoons tahini paste
½ – 1 lemon
1 clove garlic
½ teaspoon sea salt and pepper
Pierce the skins of your eggplant with a fork then place onto a lined baking tray.Roast in a hot 200 C oven until the skin blackens, eggplant has collapsed slightly and the flesh is lovely and soft.Remove from the oven and place the eggplant into a colander to allow excess juices from the eggplant to run out and cool.Remove the inside flesh from the eggplant – you should have about 500 g of soft creamy flesh.Combine into a high speed blender along with tahini, juice and zest from ½ lemon, 1 clove garlic, salt and pepper.until smooth and creamy.Taste and adjust to your liking, adding more lemon or tahini if needed.Spoon into a serving bowl along side vegetable crudities such as:capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.Serves 20
I love to serve mine garnished with fresh pomegrante seeds and a light drizzle of cold pressed olive oil.
MATMAHARA DIP
3 large red capsicums (bell peppers)
80 g (2 oz / 1/4 cup)  walnuts
2 tablespoons pomegranate molasses or aged balsamic
½ teaspoon sea salt and black pepper
Preheat your oven to 200 C/ 400F.Place capsicum onto a baking tray.Roast for 30 – 40 minutes or until the skin blackens and capsicum is soft.Remove from the oven and cover with glad wrap - (the steam helps your remove the skins easier) you should have 500 g / 17  1/2 oz cooked weight.Combine the capsicum, walnuts, olive oil, pomegranate molasses, salt and pepper into a high speed blender or food processor.Blend until smooth and creamy.Spoon into a serving bowl along side vegetable crudities such as:capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.Serves 20
ROASTED BEETROOT DIP
600 g beetroot, washed, trimmed, skin left on.
2 tablespoons pomegranate molasses or aged balsamic
2 tablespoons cold pressed olive oil (walnut, flaxseed oils)
Pinch sea salt and black pepper
Preheat oven to 200 C.Wrap each piece of beetroot in foil and place onto a baking tray.Roast for 40 minutes or until the beetroot is soft.Remove from the oven and allow to cool for 1 hour in the foil.Wash the beetroot under a cold tap removing the outer skin. You should have about 500 g roasted beetroot.Combine the beetroot into a high speed blender along with pomegranate molasses or alternative, 2 tablespoons olive oil and a little sea salt and pepper.Spoon into a serving bowl along side vegetable crudities such as:capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.Serves 20

solidindecision:

SKINNY DIPS

GREEN GODDESS DIP

  • 500 g ( 17  1/2  oz) about 3 avocados peeled and seeded
  • juice from 1 – 2 lemons, depending on your taste
  • 1 cup parsley leaves
  • 1 cup mint leaves
  • 2 handfuls (cups) baby spinach leaves
  • 1/2  cup pumpkin seeds
  • ½ tsp sea salt
  • good grind of black pepper
  • ¼  – ½  cup  (60 ml – 125 ml) water

Combine all ingredients in a high-speed blender like a Vitamix until smooth and creamy.
Serve with vegetables crudities and nibbles such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Enjoy – Serves 20.

BABA GHANOUSH

  • 2 large seedless eggplant / aubergines
  • 2 tablespoons tahini paste
  • ½ – 1 lemon
  • 1 clove garlic
  • ½ teaspoon sea salt and pepper

Pierce the skins of your eggplant with a fork then place onto a lined baking tray.
Roast in a hot 200 C oven until the skin blackens, eggplant has collapsed slightly and the flesh is lovely and soft.
Remove from the oven and place the eggplant into a colander to allow excess juices from the eggplant to run out and cool.
Remove the inside flesh from the eggplant – you should have about 500 g of soft creamy flesh.
Combine into a high speed blender along with tahini, juice and zest from ½ lemon, 1 clove garlic, salt and pepper.
until smooth and creamy.
Taste and adjust to your liking, adding more lemon or tahini if needed.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

I love to serve mine garnished with fresh pomegrante seeds and a light drizzle of cold pressed olive oil.

MATMAHARA DIP

  • 3 large red capsicums (bell peppers)
  • 80 g (2 oz / 1/4 cup)  walnuts
  • 2 tablespoons pomegranate molasses or aged balsamic
  • ½ teaspoon sea salt and black pepper

Preheat your oven to 200 C/ 400F.
Place capsicum onto a baking tray.
Roast for 30 – 40 minutes or until the skin blackens and capsicum is soft.
Remove from the oven and cover with glad wrap - (the steam helps your remove the skins easier) you should have 500 g / 17  1/2 oz cooked weight.
Combine the capsicum, walnuts, olive oil, pomegranate molasses, salt and pepper into a high speed blender or food processor.
Blend until smooth and creamy.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

ROASTED BEETROOT DIP

  • 600 g beetroot, washed, trimmed, skin left on.
  • 2 tablespoons pomegranate molasses or aged balsamic
  • 2 tablespoons cold pressed olive oil (walnut, flaxseed oils)
  • Pinch sea salt and black pepper

Preheat oven to 200 C.
Wrap each piece of beetroot in foil and place onto a baking tray.
Roast for 40 minutes or until the beetroot is soft.
Remove from the oven and allow to cool for 1 hour in the foil.
Wash the beetroot under a cold tap removing the outer skin. You should have about 500 g roasted beetroot.
Combine the beetroot into a high speed blender along with pomegranate molasses or alternative, 2 tablespoons olive oil and a little sea salt and pepper.
Spoon into a serving bowl along side vegetable crudities such as:
capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives.
Serves 20

— 4 months ago with 1094 notes