I was going through old Facebook pictures that should never again see the light of day, but I keep them up so people (and myself) can see how far I have come. The picture on the left was taken at my heaviest weight (which might be even more than 177 pounds, I’m not sure) at my high school graduation party. The picture on the right was taken today at my lowest weight, after two years of college. Yup. Oh, and before you start saying the girl on the left isn’t me, check the Jack Sparrow tattoo. I’ve obviously gotten more tattoos since then. And a haircut.

finally, for all you that have been asking me about my body and what i look like now. here is my full progress from the past year. 

the first picture was taken the day i started this blog, in february of 2011. i weighed 177 pounds and was very, VERY unhealthy. the next few pictures were taking over the following year. i started working out and eating right and living a healthy lifestyle.

the last picture was taken today - april 21st, 2012. after a month or so of taking a bit of a break from my healthy lifestyle because i moved across the country, i haven’t gained anything and i am finally getting back on track. i don’t know what i weigh now, the last time i checked in january of 2012 was 122 pounds. 

so, there ya go.

somebody wanted a progress picture of me wearing the same thing as my before picture. so there you go. my darth vader boxers are falling off now but i love them, so i still wear ‘em xD

Finally got my Insanity shirt in the mail! Fuck yeah. I earned it.

people keep asking me for this, so here is a shopping list of healthy foods you should buy next time you go grocery shopping!

annnd full tummy progress standing up. this is the first time in my life i’ve been comfortable with my stomach. i still have to get rid of that pooch but i finally feel good <3

HEALTHY PIZZA! 

so, I make this a lot and you can put various toppings on it, but the recipe is simple! all you need is: 

• 1 Whole Wheat Premade Boboli Pizza Crust (you can find them at Walmart)
• 1 can of plain tomato sauce
• Low/Reduced fat Mozerella Cheese (you can put as much or as little as you’d like on there)
• Whatever toppings you want (Turkey Pepporoni and Green Chile is pictured, you can use onions, spinach, olives, bell peppers, mushrooms, etc.)
• Oregano, Cilantro and garlic powder (just sprinkle it on). 

I shouldn’t have to tell you how to make a pizza, it is pretty straight forward xD Sauce, cheese, toppings. Follow the instructions on the pizza crust package (I believe it is 450 degrees for 10 minutes) and there ya go! It is a relatively small pizza too, so you can have 2-3 slices :) 

GUILT-FREE SUGAR COOKIES!

Ingredients:

COOKIES:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup granulated white sugar
1/4 cup butter, at room temperature
1 large egg white
3/4 teaspoon vanilla extract
1/4 cup reduced-fat sour cream

ICING:
1/2 cup powdered sugar
1 Tablespoon water
1/2 teaspoon vanilla extract
food coloring, optional
colored sugar, optional

Directions:

1. Whisk together flour, baking powder, salt and nutmeg in a medium bowl. In a larger bowl, use electric mixer to blend together sugar and butter until light and fluffy. Beat in egg white and vanilla, scraping the sides of the bowl as needed. Add flour mixture and the sour cream alternately, beginning and ending with the flour mixture and beating just until blended. Shape dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour.

2. Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper (or spray with nonstick spray).

3. On a lightly floured surface, roll the dough to a thickness of 1/4-inch. Using a 2-inch cookie cutter (I used a heart, but you can use any shape), cut out the cookies re-rolling the scraps to make a total of 28 cookies. Place cookies 1-inch apart on baking sheets.

4. Bake until cookies are very lightly browned at the edges, 12 to 14 minutes. Transfer cookies to a rack and cool completely.

5. Prepare icing: In a small bowl, whisk together powdered sugar, water and vanilla. Add coloring, if using. Use a spoon to drizzle icing over the cookies. Add decorative sugar, if desired.

Nutritional Information per serving:
Serving size: 2 cookies
Calories per serving: 122
Fat per serving: 4g
Saturated Fat per serving: 2.2g
Fiber per serving: .4g
Protein per serving: 2g
Cholesterol per serving: 10.4mg
Carbohydrates per serving: 20g

APPLE CINNAMON STEEL CUT OATS!

INGREDIENTS: 

1 tablespoon butter
1 cup steel cut oatmeal
4 cups hot water
1 ¼ teaspoon cinnamon
1 pinch nutmeg
¼ teaspoon cardamom
¼ teaspoon kosher salt
1 cup chopped apple (I used honey crisp)
¼ cup pure maple syrup

¼ cup chopped walnuts for garnish; if desired
¼ cup chopped apples for garnish; if desired

DIRECTIONS: 

1. Heat butter in a medium sauce pan over medium heat until melted. Add in the steel cut oats and toast until fragrant, about 2 minutes.
2. Stir in cinnamon, nutmeg, cardamom and salt.
3. Add hot water, stir and bring to a boil. Cover and turn heat down to low; allow the oats to cook for 20 minutes.
4. Remove lid and stir in chopped apples and maple syrup. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture.
5. Serve in a bowl or hollowed out apple and garnish with walnuts, fresh chopped apples and a drizzle of maple syrup.

AGAVE AND HONEY OATMEAL M&M COOKIES!

INGREDIENTS: 

2 Tablespoons lightly beaten egg
3 Tablespoons agave nectar
1 Tablespoon honey
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1/2 cup whole wheat pastry flour
1 Tablespoon ground flaxseed (or wheat germ)
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon (heaping) ground cinnamon
3/4 cup old fashioned oats
M&M’s (or raisins)

DIRECTIONS: 

1. Preheat oven to 375°F.

2. Mix egg, agave, honey, oil and vanilla together in a bowl. Whisk together very well.

3. Combine flour, flax seed, baking powder, baking soda, salt and cinnamon in a bowl. Whisk very well, then stir into agave mixture until blended. Stir in oats and desired amount of M&M’s (or raisins). Let batter sit for about 5 minutes.

4. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet. You should be able to fit 8 cookies on one sheet.

5. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

NUTRITION: Serving size: 1 cookie

Calories per serving: 132
Fat per serving: 5g
Saturated Fat per serving: .5g
Fiber per serving: 2.14g
Protein per serving: 3.05g
Cholesterol per serving: 16.06mg
Carbohydrates per serving: 20g

HEALTHY CHOCOLATE CAKE! 

CAKE:

1 1/2 cups nonfat dry milk powder
2/3 cup granulated sugar OR to make it sugar free, 1/2 cup + 2 Tablespoons Splenda
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 (23 ounce) jar of unsweetened applesauce (or just measure 23 ounces)
5 large egg whites, lightly beaten
3 teaspoons vanilla extract

FROSTING:

1 cup powdered sugar, sift after measuring
1/2 cup unsweetened cocoa powder
3 teaspoons vanilla extract
3 Tablespoons skim milk

DIRECTIONS

1. Preheat oven to 325 degrees F. Coat 13x9x2-inch pan with nonstick cooking spray.

2. Prepare cake: In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg whites and vanilla.

3. Stir wet ingredients into dry ingredients and mix just until combined. Don’t over-mix or you may toughen the texture of the cake.

4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean- it should take anwhere from 25 to 35 minutes. Check at 25 and add minutes onto baking time if necessary.

5. Cool cake to room temperature on a wire rack.

6. Prepare frosting: With an electric mixer at low speed, beat cream cheese, sifted powdered sugar, cocoa and vanilla in a medium bowl until smooth. Slowly add nonfat milk and beat until it’s a good spreading consistency- about 1 minute.

7. Swirl frosting over top of cake. Cut into 15 squares, and serve.

Nutritional Information per serving:
Serving size: 1/15 of the cake
Calories per serving: 195
Fat per serving: 4.7g
Saturated Fat per serving: 2.3g
Sugar per serving: 21.3g
Fiber per serving: 3.5g
Protein per serving: 6g
Cholesterol per serving: 8.5mg
Carbohydrates per serving: 35g

OATMEAL PANCAKES!

I made these for breakfast today and they were awesome! I got this recipe online and modified it to make it healthier :3 

Ingredients: 

• 3/4 cup quick-cooking oats 
• 1/2 cup all purpose flour (or wheat flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon sugar
• 1 egg
• 1 cup soy milk
• 3 tablespoons Smart Balance Light butter

Directions: 

In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Top with berries, apples and cinnamon, no-sugar syrup or whatever you’d like and enjoy! :D

my favorite before/after of myself so far. because you can actually FINALLY see muscles. awww yeahhh.