(Reblogged from leilockheart)

asianfrecklez:

yawp yawp

(Source: samanthapanther)

(Reblogged from asianfrecklez)

Reasons to smile for the day

- Waking up before my alarm clock

- Learning about a topic I am genuinely interested in

- Receiving emails from a dear friend halfway around the world

(Reblogged from inspiredbythisfeeling)
View high resolution

(Source: brotips)

(Reblogged from brotips)
coffeetablebooks: (via monday - note to self)

coffeetablebooks:

(via monday - note to self)

(Reblogged from coffeetablebooks)

Be careful about confiding personal information. Relationships change.

can1d:

Green Goddess Grilled Cheese Sandwich

Oh…

yum… breakfast

(Reblogged from can1d)
ivillagefoodies: Dr. Oz’s 99 Healthiest Foods — How Many Are In Your Shopping Cart?Find out which healthy staples Dr. Mehmet Oz, a cardiothoracic surgeon, author and host of the Dr. Oz Show, recommends plus get tips on how to save at checkout - read more here. View high resolution

ivillagefoodies:

Dr. Oz’s 99 Healthiest Foods — How Many Are In Your Shopping Cart?
Find out which healthy staples Dr. Mehmet Oz, a cardiothoracic surgeon, author and host of the Dr. Oz Show, recommends plus get tips on how to save at checkout - read more here.

(Reblogged from ivillagefoodies)
brianthony: I know it’s easy to fall into a routine with breakfast, each day you have your cereal with a yogurt and fruit. How’s about a healthy breakfast that still satisfies and nourishes? And! I promise if you try your eggs this way, you won’t ever miss the yolks! (well, in the sense of scrambled eggs, anyway!) 1. Toast 2 slices multi-grain bread. Hold off on any butter. 2. With a fork, smash and evenly spread 1/2 of an avocado between the two slices of toast, sprinkle with salt and pepper. 3. Thinly slice 3 mushrooms, (I had white button on hand), as well as red onion, however much you prefer. Then, mince 1/2 clove garlic. Sauté all in a small dab of butter, season, hold. 4. Whisk 3 egg whites until barely frothy with 2 tablespoons 1% milk, and 1/2 teaspoon turmeric. Season with salt and pepper, and scramble in a non stick using minimal butter/oil. (use a rubber spatula to scramble until small curds form and creamy texture is achieved. Don’t over cook! 5. Pile eggs on the toast, top with mushrooms and onions. 6. Enjoy! The turmeric oddly adds a really nice, somewhat “eggy” flavor back to the whites, minus the cholesterol and 4 grams of fat per yolk! They also give the whites a yellow tint, helping you remember, you’re not missin’ a thing! The sautéed mushrooms add a great meaty aspect! Come to think of it, when mushrooms are properly cooked, I enjoy them about as much as bacon. My confession? I never liked mushrooms until I lived with Rachel, my CIA roomie. (SheSalty as you all know her.) It took me a while, but I can’t get enough of them now. And, of course I had to incorporate avocado, slightly over ripe, but outrageously creamy. Which for me, works better here than a chunky quac-like preparation. Tons of fresh ground black pepper brings some heat to the table, if for nothing else, a nice little wake-up call. View high resolution

brianthony:

I know it’s easy to fall into a routine with breakfast, each day you have your cereal with a yogurt and fruit. How’s about a healthy breakfast that still satisfies and nourishes? And! I promise if you try your eggs this way, you won’t ever miss the yolks! (well, in the sense of scrambled eggs, anyway!)

1. Toast 2 slices multi-grain bread. Hold off on any butter.
2. With a fork, smash and evenly spread 1/2 of an avocado between the two slices of toast, sprinkle with salt and pepper.
3. Thinly slice 3 mushrooms, (I had white button on hand), as well as red onion, however much you prefer. Then, mince 1/2 clove garlic. Sauté all in a small dab of butter, season, hold.
4. Whisk 3 egg whites until barely frothy with 2 tablespoons 1% milk, and 1/2 teaspoon turmeric. Season with salt and pepper, and scramble in a non stick using minimal butter/oil. (use a rubber spatula to scramble until small curds form and creamy texture is achieved. Don’t over cook!
5. Pile eggs on the toast, top with mushrooms and onions.
6. Enjoy!

The turmeric oddly adds a really nice, somewhat “eggy” flavor back to the whites, minus the cholesterol and 4 grams of fat per yolk! They also give the whites a yellow tint, helping you remember, you’re not missin’ a thing! The sautéed mushrooms add a great meaty aspect! Come to think of it, when mushrooms are properly cooked, I enjoy them about as much as bacon. My confession? I never liked mushrooms until I lived with Rachel, my CIA roomie. (SheSalty as you all know her.) It took me a while, but I can’t get enough of them now. And, of course I had to incorporate avocado, slightly over ripe, but outrageously creamy. Which for me, works better here than a chunky quac-like preparation. Tons of fresh ground black pepper brings some heat to the table, if for nothing else, a nice little wake-up call.

(Reblogged from brianthony)