blogilates:

D.I.Y. Racerback Workout Shirt

MATERIALS:

- Old t-shirt (I used my old college tshirt! We were Home of the Fighting Poets. Hahahahaha. How threatening :P)

- Pair of scissors

TIME: 15 min

DIRECTIONS:

1. Cut away the crew neck the sleeves and the bottom. For the sleeves, you will want to start at the shoulder (you decide how thick you want the strap to be) and cut straight into the chest area. Then curve. If you curve the whole way, it’s gonna look weird on you. If you have no idea what I am talking about, no worries, just follow the tutorial, you can always snip away later. Tr to follow my pictures.

2. Clean up the edges. Decide how low you want the neckline to be.

3. Turn the shirt to the back and make a narrower racerback.  Then cut a deep V.

4. Take the bottom edge of the shirt that you cut off and cut the seams off so that you’re just left with fabric.

5. Stretch it like a maniac. This is fun.

6. You’re left with a really cool noodle thing. It’s really long too!

7. About 2” above the bottom of the V tie a know with one edge of the noodle.

8. Wind it round ‘n round, then double knot it at the other end too. Cut off loose ends.

9. To make this a hi-low top, lay your shirt sideways and flat. Then starting at about 4-5” from the front center of the shirt start diagonally cutting down til you reach the back. You’ll want to cut straight for a bit at the front center then start creating the diagonal or else you’re gonna get a weird arrow shape with you open up.

DONE! Start pulling at the fabric to make rough edges go curly and to make your tank longer.

What a fab way to reuse old shirts as vintage gym fashion! I love it. It’s fitness fashion on a budget. When you guys make yours, please share it on facebook or tweet it to me @Blogilates.

Wear with a bright bra to make it pop!

Oh and be sure to be the first to pin this to Pinterest! GO!

<3 Cassey

(via makingtea-nommingfruit)

berriesandpearls:

Hold ya thought ! Here’s a 75 calories ice cream you should make for yourself tonight :) 

• 12 oz almond milk 
• 1 tsp vanilla 
• 1 tbsp sweetener 
• dash of salt 
• 1 tbsp greek yogourt 

Blend, freeze for about an hour, blend again - put in a Ziploc container for about 1H and it’ll have perfect consistency. 

*inspired my chocolatecoveredkatie. 

(via makingtea-nommingfruit)

muffintop-less:

Raw Thin-Mint Brownies

• 1 cup walnuts (120g)
• 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.)
• 1 tsp vanilla extract
• 5 tablespoons cocoa powder
• A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
• Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
• Optional: tiny dash of salt (I always add this and recommend it.)

Directions: Combine all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. But if you use a Magic Bullet, you might want to do it in batches. I’ve not tried this in a regular blender and therefore can’t vouch for it.) Form into brownies or balls or bars… or even cookie-cuttered shapes!

Recipe found here:
http://chocolatecoveredkatie.com/2012/03/10/thin-mint-brownies/ 

(via overcoming-obstacles)

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iy-fit:

motiveweight:

Bikinis start in the fridge.

First thing to do would be to get rid of all the juices :)

Oh, I like how fruits and veggies are separated at the bottom!

(Source: lalaloo123, via prettyandfit)

(via prettyandfit)

healthyhellzya:

THIS

(via gettinghealthynfit)

(Source: desprecio, via femaleweezyyy)

(Source: d-a-r-b-y, via gettinghealthynfit)

(Source: icantbelieveyoufoundme, via iy-fit)