POP PILATES CHALLENGE – Healthy Living & Wholesome Recipes

Holiday Squat Challenge By Cassey Ho

December 12, 2019 beautifulyou583

Enjoy the challenge and have fun..to have that perky butt for a sexy move. 😍😍

BLOGILATES - CASSEY HO-POP PILATES, BUTT, POP PILATES CHALLENGE

3 Minute Hip Filler & Side Butt Shaping Workout | POP Pilates Song Challenge

May 26, 2019 beautifulyou583

By Cassey Ho

ARMS & UPPER BODY, BLOGILATES - CASSEY HO-POP PILATES, POP PILATES CHALLENGE

Feel My Arms Still Workout Challenge | Feel It Still by Portugal. The Man By Cassey Ho

January 27, 2018 beautifulyou583

ABS, BLOGILATES - CASSEY HO-POP PILATES, POP PILATES CHALLENGE

Sore-y Not Sorry Ab Workout Challenge | Sorry Not Sorry by Demi Lovato By Cassey Ho

January 14, 2018 beautifulyou583

ARMS & UPPER BODY, BACK, BLOGILATES - CASSEY HO-POP PILATES, BUTT, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, POP PILATES CHALLENGE

The Ultimate Butt, Back & Arms Challenge

November 15, 2016 beautifulyou583

By Cassey Ho

BLOGILATES - CASSEY HO-POP PILATES, OBLIQUES, POP PILATES CHALLENGE

Clapper Song Challenge

November 2, 2016 beautifulyou583

By Cassey Ho

ABS, BLOGILATES - CASSEY HO-POP PILATES, POP PILATES CHALLENGE

Are you ready for a 28 days Core Challenge ? Try it out 🙂🙂🙃🙃😊

November 2, 2016 beautifulyou583

By Cassey Ho

Adore the Core

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#Repost @nm_meiyee ・・・ _ Vegan Raspberry Magnum Ice cream ♥️ Who’s up for some extremely addictive raspberry Magnum? New recipe up on the blog. Healthier version of Magnum, creamy coconut cream with raspberry chia jam and covered in dark chocolate. Save the recipe and make them soon! 😚 . . Used @naturescharm coconut whipping cream 🌱 . . . Ingredients 1 cup 140g cashew nuts, soaked overnight and rinsed 2/3 cup coconut whipping cream, chilled 2 tbsp maple syrup 1/2 tbsp vanilla bean extract . . 1 cup 140g raspberry 2 tbsp chia seeds 2 tbsp maple syrup . . 200g Dairy free dark chocolate, melted 2 tbsp coconut oil, melted . . ♥️ Add the raspberries and maple syrup into a saucepan, cook on a medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and whisk in the chia seeds. Set aside. . ♥️ in a food processor add cashews, coconut whipping cream, vanilla, maple syrup. Process until smooth and creamy. . ♥️ Fill silicone ice cream mould with the coconut cashew cream, about 1/3 full. Then add the chia jam in the middle. Insert the ice cream sticks and cover with coconut cashew cream. Freeze until solid, ideally overnight. . ♥️ Combine melted chocolate and coconut oil and stir until smooth. Dip the frozen ice cream in the chocolate. Place ice cream on a paper lined tray to set. Serve immediately. Store leftovers in an airtight container in the freezer. . . . . #vegan #plantbased #foodporn #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #icecream #tasty #food #rawvegan #inspiration #foodie #instagram #delicious #foodphotography #foodpics #foodgasm #chocolate #pastry #dessert #foodstagram # #instagood #delish #chrislovewholesomefood #chrishealthychoice

Soft n Tender Soy Sauce Chicken Noodle 🍜 #chrishealthychoice #chrislovewholesomefood #chinesefoodlover #soysaucechicken #cantonesefood

#Repost @danistrailcooking ・・・ _ ⁣Here is the recipe for you!⁣ ⁣⁣160g all purpose flour⁣⁣ ⁣⁣3 tbsp cane suger ( optional )⁣⁣ ⁣⁣1 tbsp baking powder⁣⁣ ⁣⁣180ml plant milk⁣⁣ ⁣⁣1 flax seed egg ( 1 tbsp flax seed meal and 3 tbsp water )⁣⁣ ⁣⁣50ml water with soda⁣⁣ ⁣⁣1/2 teaspoon vanilla powder⁣⁣ ⁣⁣4 tbsp chia berry jam and berries for the topping⁣⁣ ⁣⁣instructions:⁣⁣ ⁣⁣first make the flax egg. Then mix all the dry ingredients and all wet ones in a separate bowl. Now give the dry ingredients into the wet ones and let the dough sit aside for about 5 minutes. pour the soda water into the dough and bake 2 tbsp of dough for every #pancake in a non stick pan.⁣⁣ ⁣⁣Enjoy them with jam and #berries !⁣⁣ ⁣.⁣ ⁣.⁣ ⁣.⁣ ⁣.⁣ ⁣.⁣ ⁣.⁣ ⁣.⁣ ⁣.⁣ ⁣#pancakesunday #colorfulbreakfast #vegan #zuckerfrei #proteinreich #breakfast #sundaybreakfast #breakfasttime #thrivemags #pfannkuchen #sonntagsfrühstück #foodstyle #pancakesforlife #veganbreakfast #sweetvegan #pancakeporn #gloobyfood #foodart #healthybreakfast #sugerfree #chrishealthychoice #chrislovewholesomefood

#Repost @thevegansclub with @get_repost ・・・ 🌶😍 Vegan Jalapeño Cheddar Biscuits! 📷 by @eat.drink.shrink 🚨🚨Recipe: 2 Cups All-Purpose Flour, plus additional for rolling 1 Tablespoon + 1 Teaspoon Baking Powder 2 Tablespoons Granulated Sugar 3/4 Teaspoon Salt (Kosher or Table Salt) 1/2 Teaspoon Freshly Ground Black Pepper 1/2 cup vegan butter, very cold (8 tbsp) 2 jalapeños, seeds removed, chopped 1 cup Shredded Vegan Cheddar 3/4 cup almond milk Instructions Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal. Stir in the chopped jalapeño and vegan cheddar. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don't overwork the dough as they won't rise well. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. I like to fold the dough in half creating 2 layers, then cut out the biscuits to create larger ones. Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown. Tag a friend in the comments who’d love this! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclubbowls @thevegansclubfruit @thevegansclubsweets Join and be part of our Facebook group: TheVegansClub Group 💙

Such succulent meat 🍖 _ #Repost @savorysweetlive _ ・・・ Miyazaki A5 Wagyu perfection @jukunyc Izakaya by Chef @kojihagihara the former chef at Hakata Tonton (one of my favorite Japanese hot pot spots) dazzled us with this melt-in-your mouth beauty served with seasonal vegetables and grated daikon ponzu. #meatcrushmonday #miyazaki #a5wagyu #wagyu #wagyusteak #japanesebeef #beef #meat #meatlover #meatlovers #meatporn #carnivor #steak #mediumrare #steakdinner #izakaya #japanesefood . . . . . #eater #forkyeah #fravorites #foodbeast #buzzfeast #hypefeast #foodnation #huffposttaste #grubstreet #chrislovewholesomefood

#Repost @vegan_pandas _ Chickpea Spinach Pizza by @elavegan 🐼 Recipe: 2 Servings⠀ Ingredients⠀ Crust⠀ 1 batch of gluten-free pizza crust (or crust of choice)⠀ Sauce⠀ 2 tbsp olive oil or any other oil (divided)⠀ 1/2 cup tomato sauce ⠀ 4 tbsp coconut milk canned (or any other plant-based milk)⠀ 1 tbsp balsamic vinegar (or apple cider vinegar)⠀ 1 tbsp hot sauce (or more/less to taste)⠀ 1 tsp coconut sugar (or regular sugar)⠀ spice mix (1 tsp each of smoked paprika, onion powder, garlic powder)⠀ sea salt and pepper to taste⠀ Other ingredients⠀ 1 batch of vegan cheese sauce⠀ 1 avocado⠀ 15oz can chickpeas⠀ ⠀ Instructions⠀ Make the pizza crust as per the instructions in the recipe. Preheat oven to 200 degrees C (390 degrees F).⠀ To make the sauce, mix 1 tbsp oil and all other sauce ingredients in a bowl with a whisk. Spread the sauce (but save 3-4 tbsp) on the pizza crust and put the pizza in the oven for 10 minutes.⠀ Heat 1 tbsp oil in a skillet, add the remaining 3-4 tbsp of sauce and the chickpeas and fry for 3-5 minutes over medium heat.⠀ Spread the chickpea mixture and the vegan cheese sauce onto the pizza and put it back into the oven for another 10-15 minutes (or until crispy).⠀ Peel the avocado, remove the stem, and cut it into pieces and put it on the pizza right before serving. Season again with sea salt/pepper/spices if desired. Enjoy your delicious avocado chickpea pizza! _ #chrislovewholesomefood #chrishealthychoice #vegan #pizza #healthymeal

Healthy n Yummy 😋 _ #Repost @theoriginaldish _ ・・・ a quirky plate of jammy eggs, homemade croutons, creamy whipped feta + greek yogurt, tangy cucumbers + radish, and lots of herbs. it’s kind of the best thing and can truly be made any time of day for any number of people. also makes me feel that spring is near! recipe linked in my bio!!

Getting ready to marinate for tonight’s dish ~ Baked Salmon with Asparagus in Garlic Black Salt, Mixed Herbs, Japanese Mirin, drizzled with extra virgin olive oil and black sesame oil. Smell so good and my hubby favourite dish. _ HAPPY FAMILY DINNER _ #healthyrecipes #salmonrecipe #chrislovewholesomefood #homecookedmeal #dinnerrecipes #chrishealthychoice

#Repost @veganbowll ・・・ Protein bowl filled with chocolate zoats proats and hazelnut butter by @milkedsomecashews ♥️ . Ingredients: 1/3 c rolled oats 1 T chia seeds 1 heaping T cacao powder 1/2 t cinnamom a pinch of sea salt 1/2 zucchini (shredded) 1 scoop of vegan vanilla protein powder water if needed Mix and soak overnight all the ingredients except protein powder and water. The next day heat it up, adding some water if needed. cook it for about 5 minutes, stirring constantly. stir in protein powder and serve with toppings. . . . #forksoverknives #veganfoodshare #makesmewhole #veganrecipes #veganbowls #feedfeed #letscookvegan #wholefoods #bestofvegan #ukvegan #veganfoodshare #plantbased #ukvegans #oatmeal #oatmealbowl #veganliving #healthyvegan #veganinspo #veganlifestyle #veganbowl #oats #breakfastbowl #Buddhabowls #morningbowl #chrislovewholesomefood

#Repost @byanjushka with @get_repost ・・・ Chocolate pudding and raspberry compote filled mini crepes served with raspberries, pomegranate and chocolate drizzle🍫( 𝚊𝚗𝚣𝚎𝚒𝚐𝚎/ 𝚖𝚊𝚛𝚔𝚒𝚎𝚛𝚞𝚗𝚐). To make these yummy vegan crepes (2 servings) 150g flour, 150ml vegan milk, 150ml sparkling water, 1tsp vanilla extract and a pinch of baking powder. Let the dough rest for 10 minutes and fry your crepes on both sides.⁣ ⁣ .⁣ .⁣ .⁣ .⁣ #byanjushka #pancakes #pancakesunday #chocolate #breakfast ⁣ #veganpancakes #pfannkuchen #schokolade #himbeeren#easyrecipe ⁣#chrislovewholesomefood

#Repost @veganpowerofficial with @get_repost ・・・ VEGAN BROCCOLI CHEDDAR SOUP! 😍🌱 Via @alexafuelednaturally RECIPE Ingredients: 4 cups broccoli florets 1 onion, chopped 2 cups almond milk or any unsweetened plain plant milk 3 cups filtered water 1 1/2 tbsp “Not chicken” bouillon 1 cup celery,chopped 1 cup carrot, chopped 1-2 golden potatoes, chopped 1/2 tsp black pepper CHEDDAR CHEESE SAUCE Juice of 1 lemon 1/2 cup raw cashews (soaked for 20 minutes in hot water) 1 cup carrot, chopped 1 cup potato, chopped 1 cup unsweetened almond milk 1/2 cup water 1 tsp salt 1/2 tsp pepper 1/2 tbsp garlic powder 1/4 cup nutritional yeast Instructions: 1. Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later 2.In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes. 3.Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes. 6. Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil. Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender. 7. Once potatoes and carrots are cooked, Drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy.

#Repost @woon.heng ・・・ Vegan Unagi - replicating a popular dish from Nagoya, 'Unagi Hitsumabushi' ⁣⁣ Recipe (yields 2-3 servings)⁣⁣⁣ 🌱Tofu 'Unagi':⁣⁣⁣ ~ 14oz extra firm tofu - drained well, pressed & wring out all liquid using a cheesecloth⁣⁣⁣ ~ 2 sheets nori, cut into half⁣⁣⁣ ~ 1 small potato, grated & squeeze out all liquid⁣⁣⁣ ~ 1 teaspoon cornstarch + more for binding⁣⁣⁣ ~ a drizzle of toasted sesame oil, salt, a few shakes of white pepper⁣⁣⁣ 🌱Sauce ingredients:⁣ Mix together 1/4 cup mirin⁣, 3 tablespoons soy sauce⁣, 3 tablespoons kombu dashi or water⁣ & 1 tablespoon maple syrup (more for a sweeter version)⁣ until all combined.⁣⁣ 🌱Kombu dashi⁣⁣ - see comment on steps⁣ 🌱Other ingredients & condiments: cooked rice, pickled ginger, furikake mix, sesame seeds⁣, chopped scallions⁣⁣ ⁣⁣ ✅To make the 'unagi', place tofu & potato in a bowl, then mix to combine. Season with a drizzle of sesame oil, 1 teaspoon salt, 1/2 teaspoon white pepper, then massage in 1 teaspoon cornstarch & divide into 4 equal portions.⁣⁣ ✅Place one half Nori sheet (glossy side up) on a cutting board, then sprinkle cornstarch all over the sheet. Create an area for filling with a pair of chopsticks as a guard to the side. Place tofu mixture on the nori sheet & press down firmly.⁣⁣ ✅In a heated pan with a drizzle of oil, pan fry (tofu side down) 'unagi' until fully cooked or lightly brown. Remove from heat & place them (tofu side up) on a lined baking sheet.⁣⁣⁣ ✅To make the sauce, heat mirin, soy sauce, maple syrup, kombu dashi in a small saucepan over medium-low heat until the sauce is slightly thickened. Brush sauce generously on the 'unagi' & broil over low heat until you get the roasted look. Remove & top with sesame seeds.⁣⁣ ✅ To serve, place cooked rice in a bowl, top with 'unagi' & pour hot soup over then garnish with chopped scallions, furikake & pickled ginger.⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ #veganjapan #donburi #plantbased #f52grams #sgeats #vegansofig #tofu #bestofvegan #makesmewhole #japan

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