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Knickerless Monday
lololol. My bum is so flat qq
HAHAH MY BUTT FROM LIKE A YEAR AGO.
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Knickerless Monday
lololol. My bum is so flat qq
HAHAH MY BUTT FROM LIKE A YEAR AGO.
If I could,
I would swallow
everything that made you ache;
Ship myself to the moon,
Just to see your smile
brighten up every room
you enter.
Reblogging my own poem, because it is way too relevant right now
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Lunch - wholewheat wrap filled with original hummus, baby spinach, red bell pepper, courgette, black pepper and sunflower seeds with strawberries.
(via oatsandyoga)
Vegan mint chocolate coconut bars
If I had my own lara bar flavor this is what it would be :’) It reminds me of mint chocolate chip icecream, mmmmm. Makes 4 raw, vegan, diary free, gluten free, and no added sugar bars.
Ingredients
- 1/2 cup dates
- 1/4 cup cashews
- 1/4 cup almonds
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon olive oil
- 2 teaspoons vegan chocolate chips (or regular chocolate chips)
- 2 teaspoons unsweetened coconut flakes
Directions
- Blend dates, cashews, and almonds in a food processor. If you don’t have a food processor, chop up the ingredients into small pieces and put them in a blender.
- Put the dates, cashews, and almond mixture in a small bowl, and add peppermint extract and olive oil.
- Using your hands, knead the mixture, forming bars.
- Microwave chocolate chips until they’re melted and spread them on the bars. Sprinkle with coconut flakes.
(via tinylegstinywaist)
seitan and broccolini with clementine teriyaki from the vegan yum yum
(Source: vegfest-and-a-run, via )
* From: You wont believe its not vegan!
Dry Ingredients:
4 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Wet Ingredients:
3 Tbls egg replacer
3/4 cup water
2 1/4 cups florida crystals
1 Tblsp vanilla extract
1 cup plus 2 Tblsp flavorless oil (I used vegetable, but it…