Hey guys! I'm Madison, I'm 16 years old. I'm not trying to lose weight anymore,
rather just get healthy and improve how my body feels and looks.
SW: 128 CW: 108
*GW1: 120 *GW2: 115 UGW: FIT
Height: 5" 2.5'
(I always follow back)
fit-kim-strong-kim:

notadietalifechange:

brideswag:

Yoga with the bride and bridesmaids before the ceremony. 

omg thats so cute


Aw aw aw aw aww

fit-kim-strong-kim:

notadietalifechange:

brideswag:

Yoga with the bride and bridesmaids before the ceremony. 

omg thats so cute

Aw aw aw aw aww

fitpeanut:

THIS IS SO ADORABLE OMG

fitpeanut:

THIS IS SO ADORABLE OMG

thevegetablemarket:

Corn on the Cob via OurSeasonTable.com

thevegetablemarket:

Corn on the Cob via OurSeasonTable.com

a-fitness-fantasy:

Follow for health, fitness, & motivation! :)

a-fitness-fantasy:

Follow for health, fitness, & motivation! :)

iloveoatmealandpeanutbutter:

Snacking.

iloveoatmealandpeanutbutter:

Snacking.

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

nicerunningday:

Kara and Shalane cooling down

nicerunningday:

Kara and Shalane cooling down