Cynthia Underground

shfhs: Stacie Tovar Love it

Sat, 25 May 2013 21:28:20 -0400

shfhs:

Stacie Tovar

Love it

Waaaahhhh

Wed, 22 May 2013 09:01:56 -0400

Waaaahhhh

Day 2 of my internship...

Wed, 22 May 2013 09:00:48 -0400

I feel like ripping my eyeballs off. Not use to be on the computer ALL day.

My back hurts a ton cause of my cardboard intern chair. Not use to sit on my ass all day….

What are the chances that people see me in the hallway doing headstands during break?

Cheers to another 8h shift…

adventures-in-iron: Flipping the KB gif gave me a lady...

Wed, 22 May 2013 08:54:22 -0400

adventures-in-iron:

Flipping the KB gif gave me a lady boner

Thats right

All day every day.

Mon, 20 May 2013 20:56:02 -0400

All day every day.

Sexy back shoulders and traps.

Mon, 20 May 2013 17:08:59 -0400

Sexy back shoulders and traps.

Any of my followers from London?

Mon, 20 May 2013 17:03:41 -0400

I might be coming your way…

happychomp: Paleo Granola Bars It’s pretty hard to find sweet...

Mon, 20 May 2013 13:57:00 -0400

happychomp:

Paleo Granola Bars

It’s pretty hard to find sweet snacks while on Paleo, so this granola bar recipe is such an amazing discovery. These are for SURE going to disappear pretty quickly, and your kitchen will smell AMAZING. They taste just like other granola bars, but healthier and you can take them on-the-go :)

Ingredients:

3/4 cup of raw pumpkin seeds

3/4 cup of raw sunflower seeds

1 1/2 cups of almond meal

1 1/2 cups of shredded unsweetened coconut

3 cups of raw slivered, chopped, or sliced almonds

3-4 tsp of pumpkin pie spice

1 cup of raw honey

3 tbsp of pure vanilla

3/4 cup of melted coconut oil

Instructions:

Preheat oven to 325 degrees

Mix all the dry ingredients in a large bowl

Stir in the wet ingredients

Pour the mixture into a baking pan that is lined with foil or parchment paper

Spread the granola flat throughout the sheet

Bake for 15 minutes and stir the mixture

Bake for another 5 minutes

Let cool and cut into granola bars

Inspiration: ourfullplate

flouree: morsommat: Three ingredient smoothies to freeze...

Fri, 17 May 2013 09:34:50 -0400

flouree:

morsommat:

Three ingredient smoothies to freeze ahead of time for quick prep!

Definitely doing that for the entire summer

crossfitnessgirls: Camille & Stacie. Games 2012 …. Is...

Fri, 17 May 2013 09:32:01 -0400

crossfitnessgirls:

Camille & Stacie. Games 2012

…. Is this for real cause i really dont remember that…

Photo

Fri, 17 May 2013 09:30:21 -0400

Oh Andrea!

Wed, 15 May 2013 20:10:57 -0400

Oh Andrea!

Gluten Free: Coconut and Cardamon Crème Brûlée by Domestic...

Wed, 15 May 2013 17:34:35 -0400

Gluten Free: Coconut and Cardamon Crème Brûlée

by Domestic Sluttery

Coconut and Cardamon Crème Brûlée (makes 4)
You will need:

2 x 160g tins (300ml) coconut cream
¼ tsp ground cardamon (or ⅛ tsp cardamon seeds)
4 egg yolks
40g caster sugar (and extra for topping)

Make it!

Preheat the oven to 140°C/120°C (fan)/275°F/gas mark 1 and boil the kettle.
Gently heat the coconut milk and cardamon in a saucepan until it just starts to boil, then remove from the heat.
Whisk the egg yolks and sugar in a bowl until it’s pale and frothy. Slowly add the hot coconut cream (if you’re using cardamon seeds, strain the coconut cream first), whisking all the time until it’s a smooth, thin custard.
Divide the mixture between four ramekins (it’s easier and less messy if you transfer the custard into a jug first) and place them in a roasting tin. Pour hot water into the roasting tin, to halfway up the side of the ramekins.
Put in the oven and bake for 40 minutes, until the custard is set with a slight wobble. Remove the ramekins from the water bath and leave to cool to room temperature.
Sprinkle a teaspoon of sugar evenly over the surface of each of the custards and caramelise, either under a hot grill or with a blow torch. (Keep an eye on them if you put them under the grill, don’t go and make a cup of tea then wonder why you can smell burning.) Leave for about 10 minutes for the caramel to set.
Make sure you eat them within two hours of caramelising the tops or they’ll go soggy.

PALEO TREAT!

Baked Bloomin’ Onion by Domestic Sluttery Baked...

Wed, 15 May 2013 15:42:38 -0400

Baked Bloomin’ Onion

by Domestic Sluttery

Baked Bloomin’ Onion (makes 1)
You will need:

1 large onion
50g white breadcrumbs ( or almond flour)
15g Panko breadcrumbs
Salt and pepper
½ tsp cayenne pepper
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp mustard powder
½ tsp garlic granules
½ tsp chilli powder
2 tbsp plain flour (or coconut flour)
20g grated Parmesan (skip if paleo)
2 eggs, beaten
Spritz of olive oil spray

Make it!

Preheat the oven to 200°C/400°F/Gas Mark 6.
Slice 1cm of the top of the onion. Peel the onion and trim the root section so that it’s flat, but don’t cut it off.
Place the onion sliced end down on the chopping board. Starting about ½cm from the root, cut all the way down the onion. Repeat until you’ve sliced the onion into 16 sections (around 1cm wide), with the root still intact.
Upturn the onion and very gently separate the ‘petals’. Observe these on-the-job, live-action kitchen candids:

Mix the dry ingredients and the Parmesan in a bowl. Using a pastry brush, brush beaten egg over the bottom layer of petals and sprinkle with the breadcrumb mixture. Repeat for each layer until the onion is covered in a crust. Remember to do the outside of the onion, too! Rebrush the tips of the petals with egg and dip into the breadcrumbs to make sure everything is well coated.
Transfer to a baking tray, spritz with a little olive oil, and bake in the centre of the oven for 20-30 minutes, until the onion has turned golden and crispy, and the tips are juststarting to catch.

Serve with your choice of dip - I mixed equal parts mayonnaise and sweet chilli sauce, which was delish. Oh - and if you’re feeling fancy, scoop out the centre petals before the egg and breadcrumbs stage, and use the hollow to stow your dip. Then rip off the petals one by one, dunk, and enjoy!

Photo

Wed, 15 May 2013 15:29:56 -0400

Photo

Mon, 13 May 2013 21:16:32 -0400

Perfect office set up

Mon, 13 May 2013 20:47:54 -0400

Perfect office set up

shfhs: Camille Leblanc-Bazinet GAH she’s so big now!

Mon, 13 May 2013 20:45:43 -0400

shfhs:

Camille Leblanc-Bazinet

GAH she’s so big now!

barbellbuddies: DAT SNATCH AND DAT ASS

Mon, 13 May 2013 20:24:52 -0400

barbellbuddies:

DAT SNATCH AND DAT ASS

Photo

Mon, 13 May 2013 16:12:51 -0400