“If you want to be the best, you have to do things that other people aren’t willing to do.”

“If you want to be the best, you have to do things that other people aren’t willing to do.”

(Source: starksfell, via gettingfitandthin)

gettingahealthybody:

You must believe that you can do it. That you are capable of doing it. That you can achieve it.

gettingahealthybody:

You must believe that you can do it. That you are capable of doing it. That you can achieve it.

(Source: gettonedandfit, via colekeepsup)

colekeepsup:

Oh Obi-Wan

colekeepsup:

Oh Obi-Wan

colekeepsup:

BooYaaa

colekeepsup:

BooYaaa

jimb0slyf3:

World’s oldest marathon runner, Fajua Singh (100). Impossible is nothing

jimb0slyf3:

World’s oldest marathon runner, Fajua Singh (100). Impossible is nothing

(via fitnessdrug)

cookingcaveman:

fuckskinnyletsgetfit:

Emotional Eating - a quick & comprehensive guide

Source

I’ve written many articles on stress eating.  This is a good summary of everything I’ve said.  -CookingCaveman

fitnessdrug:

Nothing beats trail running.

fitnessdrug:

Nothing beats trail running.

(Source: cafeblissett)

theboredvegetarian:

Sweet Corn & Sun Gold Tomato Quinoa SaladThis salad has a natural sweetness from the corn and sun golds and would be a perfect side for a end-of-summer BBQ or even brunch.   2 ears fresh Sweet Corn1 container Sun Gold Grape Tomatoes1/2 cup Quinoa (uncooked)3 Tbls Shallot (chopped)Handful of fresh Basil (chopped)Handful of fresh Italian Parsley (chopped)Sea Salt to tasteBring 1 cup water to a boil with a pinch or two of salt.  Add quinoa and bring down to a simmer, cover with a lid.  Cook until water evaporates and quinoa is cooked (I like a little bite to mine).  Remove husks and threads from corn.  Using a knife, cut off kernels and break apart in a bowl.  Slice grape tomatoes in halves and toss with corn.  Add shallots, parsley, basil and quinoa and toss together.  Salt to taste and serve at room temperature.  

theboredvegetarian:

Sweet Corn & Sun Gold Tomato Quinoa Salad

This salad has a natural sweetness from the corn and sun golds and would be a perfect side for a end-of-summer BBQ or even brunch.   

2 ears fresh Sweet Corn
1 container Sun Gold Grape Tomatoes
1/2 cup Quinoa (uncooked)
3 Tbls Shallot (chopped)
Handful of fresh Basil (chopped)
Handful of fresh Italian Parsley (chopped)
Sea Salt to taste

Bring 1 cup water to a boil with a pinch or two of salt.  Add quinoa and bring down to a simmer, cover with a lid.  Cook until water evaporates and quinoa is cooked (I like a little bite to mine).  Remove husks and threads from corn.  Using a knife, cut off kernels and break apart in a bowl.  Slice grape tomatoes in halves and toss with corn.  Add shallots, parsley, basil and quinoa and toss together.  Salt to taste and serve at room temperature.