The person who has seen the worst sides of me, but stays here for me, always<3

So pretty.

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I can be happy. Everyone can be happy.
BITCHES
SMILE AIIT 

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A new, super easy recipe I tried last night!

Black Bean, Corn, and Avocado Salad

Vegan, Gluten Free, Low Fat, Soy Free, Refined Sugar Free

Prep: 10 min

Total Time: 10 min

Makes about 2 servings

Ingredients:

• 1/4 c. plus two Tablespoons lime juice (you can use the bottled kind but fresh would be even better)
• 2 teaspoons olive oil
• 1/2 clove garlic, minced (optional)
• 1 teaspoon salt
• pinch cayenne pepper
• 1 teaspoon chili powder
• 1/4 cup chopped fresh cilantro (optional)
• 1 15 oz. can black beans, rinsed
• 3/4 c. frozen corn kernels
• 1 avocado, peeled and chopped into 1/2 inch chunks
• 10-20 cherry tomatoes, halved, or 1 medium tomato, chopped

Directions:

1. In a small bowl, combine lime juice, olive oil, garlic, salt, cayenne, chili powder, and cilantro until well combined. In a medium saucepan, heat the corn and beans over medium heat until warm, then add to a medium bowl with avocado and tomatoes. Pour liquid mixture over bean mixture and stir until well coated. Serve immediately or refrigerate for an hour or so (if you want to make it up to a day or two before serving, you could combine everything except the avocados and then add those at the last minute so they don’t brown).

Found at Clean Green Simple blog.

fasterandfitter:

Egg whites, half a chopped courgette and sugar snap peas for lunch

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Look at that serratus anterior;)

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FIT

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healthierways:

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