ErinSockabitch

rawlivingfoods:

EPIC Raw Deep Dish Lasagna

Click here for the recipe! This is what I made for my family today. Sooo goood :)

(Source: healthyfairytale)

gastrogirl:

spring flower bouquet popsicles.

beautifulpicturesofhealthyfood:

carbiebarbie:

DINNER: Arugula, sprouts, beets, rosemary almonds, and goat cheese salad, with raspberry vinaigrette. - by yours truly.

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beautifulpicturesofhealthyfood:

didyoucookthat:

Main Course Salads

Kale Salad with Butternut Squash and Almonds

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 medium shallot, minced
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 1/2 cups 1/2-inch cubed butternut squash
• 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
• 3/4 cup whole almonds, toasted, coarsely chopped
• Parmesan (for shaving)

Preparation

• Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
• Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

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(Source: bonappetit.com)

callmeskinny:

Goal

(Source: allaboutpassion-fashion)

cooledskin:

alisonofagun:

sugarbooty:

Came across this Apple Pie Baked In the Apples recipe, and decided to make it for dessert to celebrate 3 sisters-in-law coming into town tonight. They were delicious- being able to eat the container of your dessert is weirdly satisfying, but I wish there had been more crust- if it would have adhered properly, I would have wrapped the entire apple in pie dough before I put it into the oven. Anyways, the Granny Smith apples were awesome, but the Pink Lady was the best cause it was so sweet. Mine are gluten free and vegan (made with almond flour) but this is pretty easy to replicate with your personal fav pie dough and apple filling recipe- just cut the apples up extra small for the filling, and for the apple “bowls”, cut off the top, use a paring knife to score the inside of the apple pretty deeply without cutting through to the other side, then use the spoon to scoop everything out. 

Even though I know “perfect person” is a completely untrue, unfair thing call somebody, I find myself thinking it of you an awful lot.

Also: holy crap that looks so good. Saving this for later.

Oh my…

did-you-kno:

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did-you-kno:

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tightdressesandskinnytights:

Damn girl 

(Source: zetlammaltez)