I'll Just Keep Fighting

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)

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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
thevegetablemarket:

Corn on the Cob via OurSeasonTable.com
a-fitness-fantasy:

Follow for health, fitness, & motivation! :)
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
nicerunningday:

Kara and Shalane cooling down