frompigtopornstar:

Source

Ingredients:

• 18  jumbo pasta shells (about 6 ounces - or 170g)
• 1 1/2 teaspoons olive oil
• 1/4 medium onion, finely chopped
• 4  ounces fresh chorizo, crumbled
• 1  15  ounce can crushed tomatoes
• 3/4 teaspoon sugar
• 1/4 teaspoon

lyricalfit:

#Skin #Detox #Health (Taken with Instagram)

beautifuleighteenth:

y-oghurt:

i-used-to-be-a-believer:

dietsanddetermination:

make-it-a-lifestyle:

This is an exercise to help get the infamous thigh gap. 

^^^^^^^^^^

guys if you want a thigh gap 

It helps your butt muscles too, it tones it all

How many reps should I do a day?

For a beginner, I might say 2 sets of 30 reps… this one really burns, so you have to have strong legs/butt muscles for it.

wont-quit-till-im-fit:

all day workout

rainbowxnapalm:

Ingredients

• 8 fajita size(6”) flour tortillas
• 16 oz can pinto beans, drained (I prefer Bush’s)
• 1/2 cup sweet crisp canned corn
• 1 cup diced tomatoes (I like to use Hunt’s Fire Roasted)
• 1/2 small red onion, chopped
• 1 small jalapeno pepper, deveined and minced
• 1 Tablespoons chopped fresh cilantro
• 1/2 lime, juice
• salt and pepper to taste
• 2 Tablespoons extra virgin olive oil
• 1 small California avocado, cubed
  
  

  Instructions

  1. Place tortillas in cupcake pans. Bake for 20-25 minutes at 350°F until crispy. Set aside to cool completely.
     
     1. In a large bowl, mix beans, corn,tomatoes, onion, pepper, cilantro, and lime juice in a large bowl and season to taste. Drizzle olive oil over top. Gently fold in avocados.
     2. Spoon the bean salsa into the tortilla cups when ready to serve.
     3. Enjoy.
        
        http://tidymom.net/2012/bean-and-avocado-salsa-tortilla-cups/  
      
   

organically-gorgeous:

I love this! A great guide I will certainly be using :)