You will get there
HW: 160 CW: 137
GW1: 150 [x]
GW2: 145 [x]
GW3: 140 [x]
GW4: 135 [ ]
GW5: 130 [ ]
GW6: 125 [ ]
GW7: 120 [ ]
GW8: 115 [ ]
UGW: 110 [ ]

Height: 5'4"

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Healthy eating + exercising 1 hour a day, 6 days a week. Nothing crazy. No extreme diets. No hours spent in the gym daily. Hell, I don’t even have a gym membership.





iwillonlyregretnottrying: health-nut-apocalypse: Miley Cyrus lost 20 pounds (135-115) by working out and sticking to a gluten free diet! She did it and so can you! <3 she did Pilates 5x a week, not to mention she walked & jogged.


theaudreyhepburncollection:

Cutest marriage proposal ever.



1healthyhappyfitnessblog: Nicole’s fabulously nutty healthy chocolate chip cookies :) Ingredients   2 cups organic butter, room temperature 1 cup hazelnut butter, I prefer Kettle brand 2 cups brown sugar 1/2 cup raw agave nectar 3 eggs 4 teaspoons good vanilla extract 4 cups whole wheat flour, freshly ground is best 1 1/2 cups ground flaxseeds 4 teaspoons baking soda 4 teaspoons sea salt 8 1/2 cups old fashioned oats 2 cups hazelnuts- pulsed in a food processor or vitamix until a coarse meal 2 cups hazelnuts- chopped again, but not as finely as the previous 2 cups 2 cups almondmeal – I busted up raw almonds in the vitamix until a coarse meal 2 cups pecans- chopped (you’ve already got your vitamix out, just give them a quick whir) 20 ounces organic dark chocolate bars- chopped up Preheat oven to 375 degrees F. In a large kitchen aid or jumbo bowl, cream butter, hazelnut butter, and sugars until smooth. Blend in eggs and vanilla. In a separate bowl, combine wheat flour, flaxmeal, baking soda, salt, and oats. Combine with butter mixture. Stir in nuts and chocolate. Using a medium sized ice cream scoop or spoon, portion into golf ball-sized balls onto a parchment lined cookie sheet. Bake for 9-10 minutes- do not overcook. With remaining 9 dozen cookies that you hopefully won’t eat all in one day, portion out into golf ball-sized balls. Find a baking dish or tray that fits in the freezer and in a close, single layer, place cookie dough balls out. Freeze until completely frozen before putting into ziptop bags. Repeat with remaining dough. Use within 3 months. When you are ready to bake. Start preheating oven to 375 degrees F. Lay out frozen cookie dough onto a parchment lined sheet, when the oven warms, the dough will thaw slightly. Before baking, press the balls down a bit. Bake for 11 minutes.