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Lemon Quinoa Avocado Cilantro Chickpea Salad

CHOCOLATE BERRY BLAST PROTEIN SHAKE: 1 scoop chocolate protein powder 1 cup unsweetened chocolate almond milk 1/2 cup frozen mixed berries 1/2 cup ice

Vitamin Boosting Drinks: for what ails you.

Who says that a healthy sandwich has to contain some sort of meat?

Avocado pasta (could this be done by mixing avocado in the pastamaking process instead of just tossing it with pasta?)

PROTEIN PEANUT BUTTER CUPS -1 scoop chocolate whey protein powder -1 TBSP all-natural peanut butter -1 TBSP unsweetened cocoa powder -1-2 packets of Stevia -4oz water -Blend all the ingredients together in a blender -Divide the peanut butter mixture into round muffin tins (USE a SILICONE tray!!!), filling about 3/4 full. -Place filled muffin tin in freezer and let freeze for about an hour or until firm (Freeze any extra peanut butter cups for up to five days)

Pumpkin Pie Amaranth Porridge Serves 2 Ingredients: ½ cup amaranth, soaked if possible (minimum 8 hours) 1 cup coconut milk, or water (you may need more if using un-soaked grains) 1/3 cup pumpkin puree (preferably fresh, or canned)  pinch of sea salt pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice) 1/3 vanilla bean pod  maple syrup to taste 1/3 cup coconut flakes, toasted Directions: 1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal. 2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken.  3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.

Sweet Potato, Kale, and Chickpea Soup. Looks and sounds quite healthy!