I did! They were so good!
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cynthiaunderground reblogged liveleangal
A girl that can squat correctly is soooo fucking sexy!!!
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cynthiaunderground reblogged adventures-in-iron
damnnnnnnn
bbf,jdfgbjdfbjbvnjdfnbdjbnd.jnjgdjgddfbnjnbfkjghkfjdfk
dear lord
Bahaha ok i think i died.
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crossfit-finesse reblogged levanna
crossfittinhawaiiantexaschick:
Another photo of Jason Khalipa, Neal Maddox, Katie Hogan and Sarah Hopping doing the Big Bob Challenge.
They are just so fucking strong.
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howl-with-the-wolves reblogged purity-within
I look forward to being an old dude covered in tattoos. Whenever I see an old guy walk past with a considerable amount of tattoos I think to myself ”There goes a man who’s probably done some crazy shit!” If I ever end up with grandchildren I look forward to telling them about how I got a Caffeine tattoo on my 21st birthday, and that it was a heavy dose of mushrooms that pushed me to get True Love tattooed on my fingers. Why would you want to die without any scars? You’re on Earth for a short period of time, so why not live a little? Do whatever makes your soul sing man! Peoples opinions are little more than that, just opinions! There’s always going to be someone that disagrees with what you do, but just because someone hands you a plate of poo …you don’t HAVE! to eat it! Now go out and tattoo your faces!
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cynthiaunderground reblogged hurricaneharry
no grain in my game.
cauliflower pizza crusts
prep time: 10 minutes
cook time: 45 minutes
makes: 8 - 10 3” pizzetta crusts
grocery list:
3 cups “riced” cauliflower
3 sprigs fresh rosemary, chopped
8 tbsp flax eggs (or 4 egg whites)
½ - ¾ cup almond meal
sea salt to taste- preheat oven to 425 degrees (if using pizza stone, place in oven during pre-heating)
- place riced cauliflower, rosemary + flax eggs (or egg whites) in a bowl a mix
- add in almond meal + sea salt + mix well. mixture should be moist, but hold together. if too runny, add in additional almond meal
- line a cookie sheet or pizza stone with parchment paper + spoon cauliflower mixture onto sheet. form into 3” rounds
- cook at 425 degrees for 30 - 35 minutes. when edges start to brown + top is golden, crusts are done
- remove + add toppings. return to oven for 5 minutes to warm
toppings used:
1. roasted cherry + grape tomatoes
2. black truffle mushrooms
3. pepperonata
4. roasted brussel sprouts + fennel
5. pesto + roasted peppers
6. wilted collard greensLoading...
