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the-exercist:

Cucumber Mango Salsa from Oh My Veggies:

  • 1 ripe mango, diced (about 1 cup)
  • 1/2 small English cucumber, diced (about 1 cup)
  • 1/3 cup diced red onions
  • 1/4 cup chopped cilantro
  • 1 jalapeño pepper, seeded and diced
  • Juice from 1 lime
  • Freshly ground black pepper

Instructions:

  1. Stir together all of the ingredients in a medium bowl. Serve with tortilla chips, tacos or burritos, or as a mix-in for cooked quinoa or millet.

P.S. Click through the link and you won’t be disappointed. This particular entry has the cutest little write-up that goes along with it!

piecesinprogress:

I love making my own grab & go bars. Making them at home is not only cheaper than buying them already made, but also means I get to customize them with my favorites! You can swap the fruit & nuts with whatever your favorites are, same for the nut butter!

Here’s a few other ideas to customize this recipe:

  • Dried fruits: golden raisins, raisins, cranberries, craisins
  • Nuts: chopped almonds, walnuts, peanuts, cashews, hazelnuts
  • Nut butters: hazelnut butter, almond butter, chocolate peanut butter, chocolate hazelnut butter, soynut butter

I stored my bars in a ziplock in the fridge because I like them chewier but if you like crunchy bars better try leaving them out for a few hours (6-8 hours) before storing to let them dry out. You can also individually wrap 1 or 2 bars at a time for truly on the run packs!

For more healthy breakfast recipes go here and for more healthy baking recipes go here! :)

healthier-habits:

I made these for dinner tonight! 8 Servings (2 burritos per serving) 314 Calories Per Serving 9 Weight Watchers Points per serving.
Click here for full directions!

healthier-habits:

I made these for dinner tonight! 8 Servings (2 burritos per serving) 314 Calories Per Serving 9 Weight Watchers Points per serving.

Click here for full directions!

the-exercist:

Shepherd’s Pie from Empty Nest Two Plates Full:

For the Topping:

  • 2 medium russet potatoes, peeled and quartered
  • 2 medium turnips, peeled and quartered
  • Kosher salt
  • 4 Tbs. unsalted butter
  • 1/2 cup whole milk
  • 1/4 cup grated parmesan cheese
  • 2 Tbs. fresh chives, chopped
  • freshly ground pepper

For the Filling:

  • 4 strips thick-cut applewood-smoked bacon, diced
  • 2 lbs ground beef chuck
  • 1 small onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4 ounces cremini mushrooms,finely chopped, about 2 cups
  • 2 tsp. chopped fresh thyme
  • 3 Tbs. tomato paste
  • 2 Tbs. all-purpose flour
  • 1 3/4 cup chicken broth
  • 1 Tbs. Worcestershire sauce
  • Kosher salt and pepper to taste
  • 2 Tbs. chopped fresh parsley

Directions:

1. Prepare the topping: Put the potatoes and turnips in a large pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 25 minutes; drain, reserving the pot.
2. Meanwhile, make the filling; Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Drain all but 1 Tbs. of the fat; add the beef to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the onion, carrots, and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until incorporated, about 3 minutes.
3. Stir the flour into the vegetables until incorporated, about 2 minutes. Add the broth, Worcestershire sauce, 3/4 tsp. salt and a few grinds of pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley.
4. Preheat the oven to 375. Finish the topping: Combine the butter and milk in the reserved pot and cook over medium heat until the butter is melted. Return the potatoes and turnips to the pot and mash with a potato masher until smooth. Stir in parmesan and chives and season with salt and pepper.
5. Transfer the filling to a 2 1/2-quart baking dish and cover with the topping, spreading evenly. Bake until the topping is golden, about 35 minutes. Let rest 15 minutes before serving.

gettingahealthybody:

Fruity Striped Ice Cubes.

Because plain ice cubes are too boring. These ice cubes are made of fruit juice, smoothie and coconut milk. You could simply play around with any combinations you love.

Adds a whole new dimension to your drinks, not to mention its beauty. A sure conversation starter at any party. Great to get your picky kids to drink some fruity goodness too. 

  • JUICES: I used store-bought grapefruit juice, mango juice, limeade, and made some strawberry/beet juice.
  • SMOOTHIES: I combined kiwi, cucumber, mint and lime make for a beautiful green smoothie blend.
  • COCONUT MILK: I layered a lot of these cubes with coconut milk, which can be poured right from the can.

Play around with your combination, the choices are endless.

yummyinmytumbly:

Brown Butter Pear Muffins

crotchkat-vantag:

thecakebar:

French Toast Rollups Tutorial {click link for full tutorial}

Guys I tried this recipe and its great 

(via size10plz)

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