• Me: Hm lets do insanity
  • Me: Wow what a workout, im dripping in sweat!
  • Shaun T: Well, that was the warm up. Now on to the hard part!
  • Me: cries
healthylooksgood:

Perfect.

(via avocad-ho)

ladodgers:

Matt Kemp made up his mind — he was scoring on this play.

ladodgers:

Matt Kemp made up his mind — he was scoring on this play.

(via dodgerbluenation)

kinky-cam-doll:

Will never not be the best reaction gif use

kinky-cam-doll:

Will never not be the best reaction gif use

(Source: verticurl, via sarahrunshappy)

disneyfansonly:

Disney lover? This blog is everything Disney!!

lifehackable:

Stretches that improve different aspects of your body.

(via just-yasmeen)

the-exercist:

Lemon Chicken Fettuccine from Diethood.com:

  • 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
  • 3 tablespoons Pompeian Arbequina extra virgin olive oil
  • 3 to 4 boneless chicken breast halves, cubed
  • salt and pepper, to taste
  • 1 pint sweet grape tomatoes, halved
  • 1 package (8-ounces) mushroom slices
  • 1/4 cup loosely packed fresh flat leaf parsley
For the Dressing
  • 2 tablespoons Pompeian Arbequina extra virgin olive oil
  • 1 lemon, juiced
  • 1/8 teaspoon garlic powder
  • salt and pepper, to taste
  • grated parmesan cheese, optional

Instructions

  1. Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
  2. Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
  3. Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
  4. Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
  5. In a cup or a jar, combine olive oil, lemon juice, garlic powder, salt and pepper; shake it or stir it until thoroughly mixed.
  6. Stir into pasta mixture.
  7. Remove from heat.
  8. Taste for salt and pepper; adjust accordingly.
  9. Sprinkle with grated parmesan cheese.
  10. Serve.

(via just-yasmeen)