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phoenix rising.
22 years old. Chicagoland. Cosplayer. Personal trainer. Currently recovering from a breast lift/augmentation.
Hello, my name is Natasha! I'm a certified personal trainer and I also work at a yoga studio. Since 2011, I have lost over 70 pounds, kept it off, and changed my entire lifestyle. This blog kept me on track and helped me reach my goals. Make that change!
Personal Training
$20-$45
A month!
ISSA Certified!
I am a certified personal trainer, also working on my fitness nutrition and group fitness certification. I offer in person and online training! CLICK HERE FOR MORE INFO! Email me at makethatchangefitness@ outlook.com! I also work at a yoga studio! check it out!

runninglau:

Quinoa salad: easy, healthy ánd delicious!

Start April fresh and healthy with this super easy Quinoa salad. With no doubt, my favourite lunch! Or dinner. Or breakfast. Recipe here.

I could eat this all day.

(via runninglau)

Portobello Bagel with Tempeh Bacon and Garlic Cream Sauce (x)

(Source: fungi-culture, via kittygettingfit)

piecesinprogress:

These are the absolute perfect packable lunch! I made mine in 16 oz mason jars and you’ll definitely want containers at least that size. The order you layer these is important, make sure you put the dressing on the bottom and then veggies that won’t absorb all of it (I did peppers then tomatoes), that way the dressing is still there and ready to coat everything; just shake it up!

I also included my pesto recipe, it’s lighter in calories & fat than traditional pesto but still has a ton of flavor. I used lime juice in the recipe to thin it out so it’s more of a dressing than a sauce.

There’s so many delicious, healthy ingredients you could use to customize this but here’s a few of my favorites:

  • Veggies: spinach, cucumber, artichoke, sun dried tomato, broccoli, carrot shreds, celery
  • Protein: edamame, egg whites, tuna/chicken/turkey, chickpeas, almonds, pecans, kidney beans, walnuts
  • Fruit: blueberries, raspberries, strawberries, cranberries, pomegranate seeds, peaches

For more easy, healthy lunch ideas go here! :)

(via making-good-changes)

beautifulpicturesofhealthyfood:

Mini Cauliflower Pizza Crusts, vegetarian and gluten free…RECIPE

(via peanut-butter-cardio)

beautifulpicturesofhealthyfood:

Sweet potato pizza crust. The crust has so much flavor, that you don’t need many toppings! Just your yummy veggies….RECIPE

(via fithealthyfuture)

Snack of the day: homemade “trail mix” with almonds, dried cranberries and chocolate chips!

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!

Burrito Bowl with Salsa Baked Tofu

Yields 2 servings.

What You’ll Need:

Salsa Baked Tofu

  • 1/2 block of extra-firm tofu, cut into bite-sized squares
    (I recommend using WestSoy Extra-Firm Tofu)
  • 3 tbsp salsa
  • 1 tsp sriracha
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
    (or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)

Chili & Lime Kale

  • 3 packed cups of coarsely chopped kale (stems removed)
  • squeeze of lime juice
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
  • 1/8 tsp chili powder
  • 1/8 tsp salt

Brown Rice & Black Beans
Combine:

  • 1 1/2 cups cooked brown rice
  • 3/4 cup black beans

Serve with:

  • shredded lettuce
  • chopped tomato
  • sliced avocado
  • 2 whole grain wraps (optional)
  • salsa, hummus, guacamole, and lime

Salsa Baked Tofu:

Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.

Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.

If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.

Chili & Lime Kale:

Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.

Tortilla Bowl:

Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.

Assembling the Burrito Bowl:

Lay a bed of brown rice & beans into a bowl, make a well in the center and fill with 1/2 of the Chili & Lime Kale and top with 1/2 of the Salsa Baked Tofu. Make sure everything is hot before serving. Top with shredded lettuce, fresh chopped tomato, sliced avocado, and your favourite combination of salsa, hummus, guacamole, and lime juice.

(via runfits)

letswelcomethenewme:

vegan-yums:

Grilled tofu wraps (x)

Omfg this looks good!

runtilyouredone:

danisaurusex:

carogetsfit:

healthyamani:

YES PLEASE.

bodydiy:

Cookie Dough Greek Yogurt - add 1 tbsp nut butter, 1 tbsp sweetener, 1 tbsp mini chips, and 1/4 tsp vanilla to Greek yogurt.

Whoever came up with this is genius.

dessert tonight! woo

I’m eating this right now:)

so good

(via dauntlessardor)

becomelean:

foreverinbeastmode:

My Lunch Nov. 20
Whole Grain Sandwich with Tofu, Tomato & Mixed Salad

More inspiration at
Become Lean

(via gingerfruitkate)