(Source: coffee-and-control, via journey-tohealthy)
I decided to do just a face before/during.
Left is at prom in May 2010 when I was around 260+.
Right is this month, December at 206.
(Source: fitbitnicky, via callmemoprah)
(Source: cageofdiamondsandgold, via fitbunney)
Can I just testify real quick: Years ago, while working in the research department of a national magazine, I got business cards printed with the title, “Claire Sulmers, Fashion Journalist.” No, I wasn’t getting invites to shows, and I wasn’t even in the fashion department of my magazine (though I was allowed to write occasional fashion articles). I just printed my title down, handed my card out to everyone I encountered, blogged my butt off, and truly believed I could one day live my dream.
I distinctly remember handing my card to my boss on my last day, a few weeks after I decided to quit and move to Paris. He looked curiously at the card and said, “Fashion Journalist? Ok.” I said, “Yes, that’s what I want to do,” and went on my way.
I am so amazed to see my name next to the title of Fashion Journalist, now, almost five years after I initially printed those cards. I guess it’s simply a testament to believing strongly in yourself, even when others don’t. Assume the position you want to have, even if you’re not quite there.
Sorry to get all sappy, but I’m truly touched.
PS I’ve still got a ways to go:)
Russell Simmons in his book “Do You.” (via xoxoclaire)
Grilled Lamb and Roasted Vegetable Foldit Sandwich
Posted in Artisan Sandwiches
1 Flatout® Healthy Artisan Foldit Flatbread
3 oz lean lamb chunks
8 chunks of yellow and red peppers
4 cherry tomatoes
1 oz perpared tsaziki sauce
Grill lamb and vegetables until done. Layer meat and vegetables on one half of Flatout Foldit. Spread sauce on top. Fold and enjoy!source:
OMG Making these!
Baked Parmesan Tomatoes
TIP: I used a cupcake tin to hold the tomatoes together while baking!
- 4 tomatoes, halved horizontally
- 1/4 cup Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
- Preheat oven to 450° F.
- Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
~ 62 calories per half tomato.
I’ll be cooking that this week. I bet these would be amazing with some prosciutto on top as well.
^agreed. amazing. you could even throw some cooked chicken in there with a bit of rosemary or basil too.