Just passing along the bits of info that I found interesting as well as journeys I have and will experience throughout this thing we call life. I hope you will find some of it entertaining and useful.

Enjoy!!

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Remember to tag #vmfitnesscheesecake if you make this!! It’s so versatile you can add any mixins or toppings! 🍰1 cup greek yogurt 🍰1/2 cup 2% fat cottage cheese 🍰1/4 cup canned pumpkin 🍰1/3 cup whey protein powder (I used @musclegauge in Peanut Butter Flavor) 🍰1 egg 🍰2 TBS peanut flour or pb2 flour 🍰(optional additional honey/agave/syrup for sweetness) 💕🎊Method: preheat oven to 350 f. Use a blender or processor to blend all liquid ingredients together (cottage cheese, greek yogurt, egg, pumpkin, and additional optional sweetener). Then pour into a bowl and mix with dry ingredients. Pour into a well oiled pan and bake for 30-40 minutes, until it only jiggles SLIGHTLY when you’re checkin on it in the oven or when a knife comes out semi clean. Let it cool outside in room temperature for a bit, then let chill in refrigerator for a few hours. Then BAMMMM ENJOY! By @vmfitness

Remember to tag #vmfitnesscheesecake if you make this!! It’s so versatile you can add any mixins or toppings! 🍰1 cup greek yogurt 🍰1/2 cup 2% fat cottage cheese 🍰1/4 cup canned pumpkin 🍰1/3 cup whey protein powder (I used @musclegauge in Peanut Butter Flavor) 🍰1 egg 🍰2 TBS peanut flour or pb2 flour 🍰(optional additional honey/agave/syrup for sweetness) 💕🎊Method: preheat oven to 350 f. Use a blender or processor to blend all liquid ingredients together (cottage cheese, greek yogurt, egg, pumpkin, and additional optional sweetener). Then pour into a bowl and mix with dry ingredients. Pour into a well oiled pan and bake for 30-40 minutes, until it only jiggles SLIGHTLY when you’re checkin on it in the oven or when a knife comes out semi clean. Let it cool outside in room temperature for a bit, then let chill in refrigerator for a few hours. Then BAMMMM ENJOY! By @vmfitness

Celebrating Oscar De La Renta and some of his amazing red carpet moment.  RIP to the iconic genius!  There will never be another! 💔😢

Celebrating Oscar De La Renta and some of his amazing red carpet moment. RIP to the iconic genius! There will never be another! 💔😢

Love this!

Love this!

So, yesterday I made my baked mac n cheese and my family went bananas! I haven’t made it in a while so I surprised my kids with it by having it ready for them when they came home from school… For those of you who have never made it or who may want a different recipe, here is mine… It is sooo easy!!! 😋 (Keep in mind that I am preparing for a large family so I use two of everything. If you are just preparing for yourself or a small family, just use one) • Two boxes of elbow macaroni • Two bags of Kraft shredded sharp cheddar cheese (or whichever brand you like) • Two cans of Carnation evaporated milk • Lawry’s Seasoned Salt • Black Pepper • Butter Prep: First, preheat the oven to 350* Then, use a stick of butter to coat the entire inside of a Pyrex dish such as the one in the picture. This prevents your mac n cheese from sticking to the dish. Open the two cans of evaporated milk and bags of cheese. Have them ready along side the pot. Then, boil the macaroni until tender but firm. Turn off the fire and drain quickly. While the pot is still hot, pour the macaroni along with the evaporated milk back into the large pot. Make sure that you stir quickly so that the macaroni does not stick to the bottom of the pot. Add the two bags of cheese and stir again until all of the cheese is melted. Then, season to taste with season salt and black pepper. I use a lot because we are salt lovers in our house (I know, it’s not the healthiest, but hey…😚) Then, pour the concoction into your Pyrex dish. Spread evenly. Some people choose to coat the top with breadcrumbs but that is not my preference. Put into your oven on the middle rack and let bake for approximately 45 minutes or until the top looks slightly crisp with a hint of brown. Remove and put onto kitchen towels or your oven top to cool a little. Cut and serve… Sometimes I mix cheddar cheese and mozzarella cheese. Some people get fancy and use multiple cheeses. Use which ever cheese you like. Just do not exceed the volume of two bags. Hope you enjoy. If you have an amazing recipe for mac n cheese, please briefly share as well. Have a great day everyone!!! 😄 #macncheese #macandcheese #recipe #macncheeserecipe  #yum By @gia_casey

So, yesterday I made my baked mac n cheese and my family went bananas! I haven’t made it in a while so I surprised my kids with it by having it ready for them when they came home from school… For those of you who have never made it or who may want a different recipe, here is mine… It is sooo easy!!! 😋 (Keep in mind that I am preparing for a large family so I use two of everything. If you are just preparing for yourself or a small family, just use one) • Two boxes of elbow macaroni • Two bags of Kraft shredded sharp cheddar cheese (or whichever brand you like) • Two cans of Carnation evaporated milk • Lawry’s Seasoned Salt • Black Pepper • Butter Prep: First, preheat the oven to 350* Then, use a stick of butter to coat the entire inside of a Pyrex dish such as the one in the picture. This prevents your mac n cheese from sticking to the dish. Open the two cans of evaporated milk and bags of cheese. Have them ready along side the pot. Then, boil the macaroni until tender but firm. Turn off the fire and drain quickly. While the pot is still hot, pour the macaroni along with the evaporated milk back into the large pot. Make sure that you stir quickly so that the macaroni does not stick to the bottom of the pot. Add the two bags of cheese and stir again until all of the cheese is melted. Then, season to taste with season salt and black pepper. I use a lot because we are salt lovers in our house (I know, it’s not the healthiest, but hey…😚) Then, pour the concoction into your Pyrex dish. Spread evenly. Some people choose to coat the top with breadcrumbs but that is not my preference. Put into your oven on the middle rack and let bake for approximately 45 minutes or until the top looks slightly crisp with a hint of brown. Remove and put onto kitchen towels or your oven top to cool a little. Cut and serve… Sometimes I mix cheddar cheese and mozzarella cheese. Some people get fancy and use multiple cheeses. Use which ever cheese you like. Just do not exceed the volume of two bags. Hope you enjoy. If you have an amazing recipe for mac n cheese, please briefly share as well. Have a great day everyone!!! 😄 #macncheese #macandcheese #recipe #macncheeserecipe #yum By @gia_casey

My favorite snack ever!! “2 minute chocolate mini cupcakes with orange cream cheese swirl”. I haven’t made this in a while but decided it was time to revive an old favorite. So happy I did! Serving size? I always eat all of them😜. ➡Cupcakes: 1/3 cup oats (30g) turned into a flour, 1 tbsp almond flour, 2 tsp cacao, 2 tbsp chocolate whey, 1 tbsp granulated sweetener, 1 tsp baking powder, 1 tbsp unsweetened applesauce, 1 egg white, 2.5 tbsp almond milk.➡orange cream cheese swirl: 2 tbsp low fat cream cheese, 2 tsp granulated sweetener, 1 tsp orange zest, 1 tbsp almond milk.▶▶ℹ Mix ingredients for the cupcakes with a hand blender/in a blender until smooth. Pour batter in 4 silicone muffin molds or small greased small ramekins, fill it up to 2/3. Mix ingredients for orange cream cheese and place about 2 tsp in the center if each batter. Use a knife to make swirles. Cook in the microwave for about 2 minutes. Check them every 30 sec to make sure they don’t overflow. ✔Macros per muffin out of 4: 69 calories, 6 g carbs, 6 g protein, 2 g fat. By @tastyhealth

My favorite snack ever!! “2 minute chocolate mini cupcakes with orange cream cheese swirl”. I haven’t made this in a while but decided it was time to revive an old favorite. So happy I did! Serving size? I always eat all of them😜. ➡Cupcakes: 1/3 cup oats (30g) turned into a flour, 1 tbsp almond flour, 2 tsp cacao, 2 tbsp chocolate whey, 1 tbsp granulated sweetener, 1 tsp baking powder, 1 tbsp unsweetened applesauce, 1 egg white, 2.5 tbsp almond milk.➡orange cream cheese swirl: 2 tbsp low fat cream cheese, 2 tsp granulated sweetener, 1 tsp orange zest, 1 tbsp almond milk.▶▶ℹ Mix ingredients for the cupcakes with a hand blender/in a blender until smooth. Pour batter in 4 silicone muffin molds or small greased small ramekins, fill it up to 2/3. Mix ingredients for orange cream cheese and place about 2 tsp in the center if each batter. Use a knife to make swirles. Cook in the microwave for about 2 minutes. Check them every 30 sec to make sure they don’t overflow. ✔Macros per muffin out of 4: 69 calories, 6 g carbs, 6 g protein, 2 g fat. By @tastyhealth

🌏🍳🍃Zucchini, Cheese & Mushroom Omelette Muffins!  Great for a heathy breakfast, lunch or dinner.  Recipe Makes 4-6  2 shallots, minced 2 cups Shiitake mushrooms, thinly sliced 1 small zucchini, cut into thin half moons 10 eggs 1/2 cup Parmesan cheese – optional 2 tsp Paprika powder  1. Preheat the oven to 200C/400F. Heat some olive oil in a large pan and cook the shallots until they start to soften. Then add the zucchini and mushroom and cover with lid. Continue cooking stirring occasionally for 6 minutes until the vegetables are half-way cooked. Season with salt and paprika.  2. In the meantime brush 4-6 small oven-proof cups like in the picture or one large oven dish with olive oil to avoid the omelette sticking. Whisk 10 eggs in a large bowl, add parmesan (if using), about 2 tsp of salt and 1 tsp of black ground pepper.  3. Pour the egg mixture in the cups/oven dish and divide the vegetables between each portion. Bake in the oven for about 25-30 minutes until the eggs are set. By @yourhealthyworld

🌏🍳🍃Zucchini, Cheese & Mushroom Omelette Muffins! Great for a heathy breakfast, lunch or dinner. Recipe Makes 4-6 2 shallots, minced 2 cups Shiitake mushrooms, thinly sliced 1 small zucchini, cut into thin half moons 10 eggs 1/2 cup Parmesan cheese – optional 2 tsp Paprika powder 1. Preheat the oven to 200C/400F. Heat some olive oil in a large pan and cook the shallots until they start to soften. Then add the zucchini and mushroom and cover with lid. Continue cooking stirring occasionally for 6 minutes until the vegetables are half-way cooked. Season with salt and paprika. 2. In the meantime brush 4-6 small oven-proof cups like in the picture or one large oven dish with olive oil to avoid the omelette sticking. Whisk 10 eggs in a large bowl, add parmesan (if using), about 2 tsp of salt and 1 tsp of black ground pepper. 3. Pour the egg mixture in the cups/oven dish and divide the vegetables between each portion. Bake in the oven for about 25-30 minutes until the eggs are set. By @yourhealthyworld

Simply gorgeous! Loving the neutral colors

Simply gorgeous! Loving the neutral colors

Chocolate Protein Brownie with Chocolate Cream by @christinamodigh  Brownie: 230g White beans (canned) 100 g Egg whites 50g Almond Milk 30g Chocolate Whey Proteinpowder 15 g Cocoa 2 teaspoons baking powder 2 tablespoons sweetening (or about 35 drops of stevia drops) 2 tbsp optional nut butters  Chocolate Cream: 100g Quark 2 tablespoons Chocolate Casein 1 tbsp cocoa 1-2 tbsp Sweetening 1-2 tbsp water Chocolate for decoration  Preheat the oven to 175 degrees celsius. Line a baking dish with parchment paper. Mix all dry ingredients in a separate bowl, mix beans, milk and egg whites in a large bowl with a hand mixer until no lumps remain. Mix everything together until smooth and fill the mold with the batter. Bake for about 20 minutes. Remove and let cool in the refrigerator, mix together the cream and top it on the cake. Decorate and cut into about 15 pieces. #fithealthyrecipes

Chocolate Protein Brownie with Chocolate Cream by @christinamodigh Brownie: 230g White beans (canned) 100 g Egg whites 50g Almond Milk 30g Chocolate Whey Proteinpowder 15 g Cocoa 2 teaspoons baking powder 2 tablespoons sweetening (or about 35 drops of stevia drops) 2 tbsp optional nut butters Chocolate Cream: 100g Quark 2 tablespoons Chocolate Casein 1 tbsp cocoa 1-2 tbsp Sweetening 1-2 tbsp water Chocolate for decoration Preheat the oven to 175 degrees celsius. Line a baking dish with parchment paper. Mix all dry ingredients in a separate bowl, mix beans, milk and egg whites in a large bowl with a hand mixer until no lumps remain. Mix everything together until smooth and fill the mold with the batter. Bake for about 20 minutes. Remove and let cool in the refrigerator, mix together the cream and top it on the cake. Decorate and cut into about 15 pieces. #fithealthyrecipes

CHANEL Flats & Classic CHANEL Flap Bag by @tuffstuffru #classicchanelbag #classicchanelflapbag #chanelbag #chanelflapbag #chanelshoes #chanelflats

CHANEL Flats & Classic CHANEL Flap Bag by @tuffstuffru #classicchanelbag #classicchanelflapbag #chanelbag #chanelflapbag #chanelshoes #chanelflats