DIANA-Novia 3.2 SG

Never gets old watching these amazing birds! We agree!!!

Popping up to say hello.. 🐋 Tag a friend you haven’t seen for awhile!

Just wait for that third jump! Filming mobula rays rocket out of the water never gets old. Here's a mobula trying his hardest to impress the females. It's not exactly proven why they jump like this but personally think it's for mating reasons. What do you think?

Who’s felt like this turtle at least once this last couple of years..?

The right fat loss action can help you lose weight faster 💯 🔥💪😊no equipment needed🙋🏼‍♀️Do you want to try?you can do at home! SAVE & BOOKMARK for later📚 ✨Tag a friend who needs to see it✅ If you want to Lose Weight & Get Stronger and achieve your GOALS!👇 hope this is helpful! If it did, feel free to share , like, save , & tag friends.⤵️ LIKE 🖤 SAVE 📌 SHARE 👫🏻 CRUSH

he richest, most decadent chocolate cake that Angie managed to sneak some veggies i have no words for this one 😭 feel like a magician hahahaha. we have so many zucchinis from our garden so i’m trying to add them to everything! of all my zucchini recipes so far, this one takes the cake 🤪 a must try! double fudge zucchini cake ingredients: * 1 medium zucchini, shredded and squeezed dry with a paper towel * 2 eggs * 1/2 cup granulated sugar * 1/3 cup syrup * 1/3 cup yogurt of choice * 1/4 cup olive oil * splash of vanilla extract

 * 1 cup almond flour * 1/2 cup gluten free flour * 1/2 cacao powder * pinch of sea salt * pinch of baking powder * chocolate chips of choice directions: preheat the oven to 350 and grease a loaf pan. mix all of the wet ingredients together until smooth, then add the dry and fold until uniform. stir through the chocolate chips and transfer batter to the greased pan. bake for 40-45 minutes and let cool completely before icing. i topped mine with a chocolate icing of 1/2 cup chocolate chips melted with 1 tbsp coconut oil until smooth. pour over and let set/harden in the fridge for at least 2 hours before slicing.

Lightly Breaded GRAIN FREE Chicken Breast Nuggets!!! Unlike other nuggets that use processed flours and grains, Chicken Nuggets are breaded in chickpea flour and whey protein, and are only 3g Net Carbs and 23g Protein! You can find them using their store locator on their website! Just filter which products you're looking for and it will show which stores are nearest you!

It’s TOMATO season and these Cheesy Tomato Slices will definitely make you love your life. They are super low carb and very delicious. Hope you try them! Ingredients: 2 extra large tomatoes 3 eggs 1 handful baby spinach, chopped 1/2 block feta cheese, crumbled 1/2 tsp garlic powder 1/2 tsp onion powder salt and pepper to taste 1 cup shredded mozzarella cheese garnish with fresh basil

helps busy women with hormonal issues who don’t want to give up their fave foods 😋 Try it!

learn how women + moms get their dream body WITHOUT food restrictions and WITHOUT the gym. ABSSS! 🔥 Give these ones a go and let me know what you think! 😊 ⁣⁣🎉 WORKOUT: 1️⃣Crunches 3x15 2️⃣Banded oblique crunches 3x10 each side 3️⃣V-sit tucks 3x10 4️⃣Bench supported hips up crunches 3x10

helps busy women with hormonal issues who don’t want to give up their fave foods 😋

💃Try this exercise 💃 5 minutes every Day for your slim #arm and thin back

The right fat loss action can help you lose weight faster 💯 🔥💪😊no equipment needed🙋🏼‍♀️ SAVE & BOOKMARK for later📚 ✨Tag a friend who needs to see it✅ Lose Weight & Get Stronger and achieve your GOALS!

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Dill pickle flavor is SO good on a salty crunchy chip. I had to make this chip flavor homemade and WOW! ❗️These are amazing dipped in a ranch sauce! Enjoy this healthier version of potato chips- no oil and made in the air fryer! 👉🏻Save it for later so you don't forget! DILL PICKLE POTATO CHIPS 2 medium russet potatoes 1.5 cups pickle juice 2 tsp dried dill 1 tsp garlic powder Salt to taste 1. Start by rinsing the outside of your potatoes. Slice into thin pieces using a knife or mandolin. 2. In a large bowl pour pickle juice over sliced ​​potatoes. Allow to marinate for 1 hour (overnight is ideal for most pickle flavor), flipping halfway through to ensure all potatoes soak some marinade 3. Drain potatoes. Sprinkle dried dill and garlic powder over the potato slices and mix well. 4. In an air fryer ~400F, cook potato slices for 16-20min (Shake halfway through). Cook time may be air fryer and potato size dependent so cook until crispy! 5. Sprinkle with salt to taste. 6. Enjoy with ranch dipping sauce

Double Chocolate OREO Cookies! Yes, please!! Recipe Below!🤎🍪 2 sticks softened butter 3/4 cup brown sugar 2/3 cup sugar 2 eggs 2 tsp vanilla extract 2 cups AP flour 1/4 cup special dark cocoa powder 1 1/2 tsp baking soda 1 tsp salt 15 crushed Oreos 1 cup chocolate chips Beat together butter and both sugars for 3 minutes. Add in eggs and vanilla extract. Beat until fully combined. Add in flour, special dark cocoa powder, baking soda, and salt. Beat until just combined. Mix in crushed Oreos and chocolate chips. Chill in the fridge for at least 30 minutes! Scoop onto a parchment lined baking sheet. Bake at 350 degrees for 12-15 minutes!

tahini chocolate chunk cookies to kick off the weekend ☀️ ✧ INGREDIENTS ✧ wet: • 1 cup coconut sugar • 1/2 cup tahini • 1/4 cup non-dairy milk • 1 tsp vanilla extract dry: • 1 cup all-purpose flour • 1 tsp baking powder • 1 tsp baking soda • pinch of salt • 1/2 vegan chocolate bar • 1/4 cup chocolate chips ✧ INSTRUCTIONS ✧ 1. mix together coconut sugar and tahini. once fully combined, stir in non-dairy milk and vanilla. 2. whisk the dry ingredients together then stir them into the wet along with the chocolate. 3. roll the dough into balls and spread evenly on a baking sheet. 4. Bake at 350°F for 8-10 minutes.

BEAN & RICE BURRITO 🌯 Welcome to💲Budget Bites Food prices have gone up... And my grocery bills are much more than they used to be. 💸 💲You too? Let's make some budget meals that are still healthy and delicious! This recipe is: -BUDGET FRIENDLY ($1.32 for one burrito!) -EASY -QUICK (<5 MIN) -VEGAN + DAIRY-FREE *can be gluten free if using gluten-free wrap * prices below reflect my grocery store but may be different where you live 🌯BEAN + RICE BURRITO 1 can non-fat refried beans* (1.00) 1 package pre-cooked Spanish rice (1.80) ~1/2 cup Mild Salsa (0.95) Romaine Hearts Package 2.63 (0.32 - used about 1 /8) 4 Large tortillas (1.17) This will create ~ 4 burritos Mix 1/4 cup of salsa into your beans for more flavor. Heat beans and rice before assembly. Lay out tortillas and layer on refried beans, rice, salsa, and chopped romaine. Roll up and enjoy! TOTAL COST: $5.28 /4 = $1.32 for one burrito! * I chose non-fat beans because they won't have any lard but check your ingredients! 💰Did you like this budget meal idea? 🌱 Follow for more plant-based recipes and inspiration!

✨HIGH PROTEIN BARS✨ 📌 SAVE THIS! Can you believe this recipe contains over 55g of protein?! 😮 used@wearegreenbackDouble Choc Protein Cookies I have cheated my way to protein goals! You can sneak these into recipes for minimal effort but maximum taste. Has anyone tried these yet? You can grab these now@wearegreenbackand selected@woolworths_austores. INGREDIENTS (MAKES 9) COOKIE BASE → 4 x Packets@wearegreenbackDouble Choc Protein Cookies → 5 Tbsp Vegan Butter (melted) CASHEW CARAMEL → 1 Cup Cashew Butter → ⅔ Cup Maple Syrup → 1 tsp Vanilla Bean Paste → ½ tsp Sea Salt CHOC TOP → 200g Vegan Friendly Dark Chocolate → 2 Tbsp Cashew Butter → 2 tsp Coconut Oil METHOD 1. Line a 18cmx9cm loaf tin with parchment paper. Set aside. To a food processor, add cookies + butter. Process until you reach a cookie dough consistency. Press dough into the lined loaf tin. Set aside. 2. To prepare the cashew caramel filling, mix cashew butter, maple syrup + salt in a small bowl. Layer over the pressed cookie dough. Place in the freezer. 3. In a microwave safe bowl, melt the chocolate, cashew butter + coconut oil in the microwave. Stir regularly until smooth. Remove the loaf tin from the freezer. Pour over the chocolate topping. Place loaf tin into the fridge to firm up. Enjoy!

HEALTHY CREAMY PESTO CHICKEN PASTA: another banger winter dinner recipe!! 🤤 super creamy & the chicken is so tender!! We used gf pulse pasta for some added fiber & protein! Save it & give it a go 😇 INGREDIENTS: 1 bunch asparagus 1 head broccoli 1 brown onion 1 tbs minced garlic 1 tbs olive oil 6 button mushrooms 2 chicken breasts 1/2 cup sundried tomatoes 375g ricotta 1 jar pesto 250g packet pulse pasta Parmesan cheese to serve METHOD: 1. Chop asparagus & broccoli & set aside. 2. Dice onion & slice the mushrooms, set aside. 4. Heat the oil & garlic in a large fry pan. 5. Add the prepared veggies & onion, stir to combine. 6. Sauté on medium heat for 5 minutes. 7. Meanwhile, dice the chicken breasts. 8. Move veggies to the side & add the chicken. 9. Cook for 5 minutes or until chicken is brown. 10. Cook the pasta as per packet instructions. 11. Add the ricotta & pesto to the pan. 12. Add tomatoes, stir & cook for 5-10 minutes. 13. Drain the cooked pasta & add to the pan. 14. Add a dash of water & cook for another 3 minutes. 15. Serve with Parmesan cheese!