where we breathe.
where we breathe.
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Situated north of the Cap Vert Peninsula in Senegal, northeast of Dakar, Lake Retba, or as the French refer to it Lac Rose, is pinker than any milkshake you’ve ever come face to straw with.
And once you see it, you too will agree that a sippy straw may be in order over a boat.
Experts say the lake gives off its pink hue due to cyanobacteria, a harmless halophilic bacteria found in the water.
If the color weren’t enough to make you smile, it should be known that Lake Retba has a high salt content, much like that of the Dead Sea, allowing people to float effortlessly in the massive pink water. In fact, Lake Retba has an almost one and a half times higher salt content than the Dead Sea.
(via bangstyle)

Situated north of the Cap Vert Peninsula in Senegal, northeast of Dakar, Lake Retba, or as the French refer to it Lac Rose, is pinker than any milkshake you’ve ever come face to straw with.
And once you see it, you too will agree that a sippy straw may be in order over a boat.
Experts say the lake gives off its pink hue due to cyanobacteria, a harmless halophilic bacteria found in the water.
If the color weren’t enough to make you smile, it should be known that Lake Retba has a high salt content, much like that of the Dead Sea, allowing people to float effortlessly in the massive pink water. In fact, Lake Retba has an almost one and a half times higher salt content than the Dead Sea.
(via bangstyle)
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Don't ever hesitate. Reblog this. This should be in the tumblr laws. When you see it, REBLOG IT.
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muffintop-less:

Lemon Poppy Protein Bars
Ingredients:
Cooking oil spray
1 1/3 cups white whole wheat flour (or gluten free flour)
2 scoops vanilla whey protein powder
1 cup Splenda granulated or 2/3 cup sugar (or Stevia/Truvia can be used)
2 tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons lemon zest
1½ cups nonfat plain Greek yogurt
¾ cup unsweetened applesauce
1 tablespoon canola or macadamia nut oil
2 ½ teaspoons lemon extract
2 eggs
Directions:
1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray.2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan.4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.
Makes 12 servings (http://askgeorgie.com/?p=2389)
Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 40 mg cholesterol, 15 g total carbohydrate, 2 g dietary fiber, 3 g sugar, 10 g protein, 261 mg sodium.
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When someone makes me laugh
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arqvac:

House in Morchiuso, Italy by Marco Castelletti & Patricia Vigano
arqvac:

House in Morchiuso, Italy by Marco Castelletti & Patricia Vigano
arqvac:

House in Morchiuso, Italy by Marco Castelletti & Patricia Vigano
arqvac:

House in Morchiuso, Italy by Marco Castelletti & Patricia Vigano
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muffintop-less:

This is a pretty good list! Watch out for the dairy though.. it can cause bloating, especially if you are lactose intolerant. Also.. they show deli meat in the picture of “turkey and other lean meats”… avoid deli meats just because most of them are processed and full of sodium/preservatives. Try boneless/skinless chicken breast or lean ground turkey on your sandwiches instead! Lastly.. choose old-fashioned or steel-cut oats over instant.. Steel cut oats leave more of the bran intact, which increases the fiber content. Instant oats tend to go through more processing. =)
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muffintop-less:


Chocolate Mocha Almond Protein Power Cookies

6 egg whites
1¾ cups oatmeal
2 tsp brown sugar replacement
1 tsp vanilla extract
½ cup mashed ripe banana
4 scoops chocolate whey powder
1 tsp canola oil
1 tsp almond extract
1 tbsp instant coffee
¼ cup slivered almonds
Pre-heat oven to 325°F. Combine all dry ingredients (whey powder, instant coffee, brown sugar replacement, and oatmeal) into a mixing bowl and set aside. Combine all wet ingredients (egg whites, banana, oil, and almond and vanilla extracts) into another mixing bowl. Slowly fold the wet ingredients into the dry ingredients. When complete, stir in the slivered almonds. Using a tablespoon, scoop cookie batter onto a nonstick baking sheet. Leave approximately ½ inch between each cookie. Bake for 15–20 minutes or until golden brown. Makes 1 dozen cookies.
Calories per Cookie: 107Carbohydrates: 9 gProtein: 11 gFat: 3 g
I found this recipe here…http://muscle-insider.com/content/chocolate-mocha-almond-protein-power-cookies 
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muffintop-less:

Clean Eating Nutella Recipe

Ingredients1-1/2 cups hazelnuts6 oz. baker’s chocolate (6 squares)3/4 cup honey4 tbsp. safflower oil1/2 cup almond milk (or milk of choice)1 tsp. vanilla extract (I used Bourbon Vanilla from Trader Joe’s)
DirectionsStep 1 – Place the hazelnuts on an ungreased cookie sheet and bake at 350 degrees F. for about 15 minutes. The flesh should be a nice golden brown and the skins should be closer to black in color.Step 2 – Remove from oven and allow to cool completely.Step 3 – Put the hazelnuts on a dish towel and rub until the skins come off. You may need to help some of them along with your hands, but most of the skins should come off with the towel.Step 4 – Put the hazelnuts in a food processor and blend until you have a nut butter consistency. It may not be perfectly smooth, but you’ll know it when you see it. It takes a few minutes in the processor, so just keep blending.Step 5 – While the hazelnuts are in the processor, put the chocolate squares in a bowl and microwave for about 3 minutes. Stir, and then continue to microwave in 30 second intervals, stirring after each one, until the chocolate is melted.Step 6 – Stop the processor and add the chocolate, then the honey and oil. Mix as much as you can. The mixture will be very thick, so it may put a little bit of strain on your mixer. At that point, start adding your milk slowly, a little at a time.Step 7 – Lastly, add the vanilla extract and blend for a few moments more just to combine everything really well.Step 8 – Transfer the nutella to a jar and store in the fridge. It will get thick like peanut butter does when it’s cold.
I am SO TRYING THIS!!!