Rare sour patch kids drawing created with real sour patch kids cookies and drawings done with bubble letters spelling out “chip ahoy” 🍪 🔥🎨 thanks for the official chips ahoy yeah for reaching out and sour patch kids for posting me via there Instagram story.
Eating pickles in the nude… because I know what a clumsy fuck I am…
Thank goodness because when I opened the bag, it spit pickle juice at me.
My Aunt had these for me when we 1st moved into our APT. For a chocolate popsicle it was amazing.
I feel like she had the orange creamsicle for me also but I didn’t like them as much.
- Salted seaweed
- Dark chocolate
- Organic popcorn
- Veggies w/hummus
- Apple w/almond butter
- Chia seed pudding
- Greek yogurt w/cacao nibs
- Protein shake
- Rice cake w/warm berry jam
- Quest bars
- Que Pasa chips w/salsa
- Tuna lettuce wraps
- Crispy chickpeas
- Avocado pudding
- Banana “nice” cream (banana/ice/coconut milk)
I love to make these Frosted Carrot Cake Cookies all year round but especially for my families Easter brunch. They are so much easier to make than a traditional carrot cake and I know some […]#Cake, #Cakes, #Cookies, #DessertandPuding, #EasyRecipe, #FruitDesserts, #Recipes #Carrot, #Dessert, #Frosted, #Snack
Brutal snack. And that’s my sister :)
During the end of may I had a really bad time. A lot of binging and self neglecting…
I felt really depressed. Don’t know what else to say. I also don’t think there is much need for it. Almost everyone knows what it feels like. As always: here we go again
Breakfast: Smoothie (I added some oats, so it’s more filling) (197cal)
Lunch: massive sweet potato and green beans (509cal)
Snack: one apple (73cal)
Dinner: one can of kidney beans (270cal)
(Total = 1.049cal)
I feel extra proud of myself for doing a workout program today!! ~30min
Hello all glad to be back tommantha is happy as well we’ll she’d be happier is this cute little prankster didn’t jump in front. Have a good week every one.
1 can chickpeas/garbanzo beans, drained
1 red pepper, diced small
1 carrot, diced small
1 shallot, diced small
2 celery stalks, diced small
1 T celery leaves, chopped
2 T parsley, chopped
For the dressing, whisk together:
Juice of 1 lemon
1T red wine vinegar
2 T grapeseed or mild oil
Salt, pepper, 2 cloves of garlic, minced
Pour dressing over all ingredients and allow to sit for at least a few hours to over night.