MCFLYin' fit

22. Bostonian. Full time college student with a double major. Former high school athlete, captain, and Conference All Star. Passionate about playing and professional sports (soccer, tennis, running, hockey, Manchester United, Bruins, & Celtics), music, maintaining a healthy lifestyle, running, reading, and spending time with the people I love.

There is NO PRO-ANA on this blog, EVER. I only post healthy motivation for losing weight.

5'5". 42-30-40.
HW = 175 lbs
170 lbs 165 lbs 160 lbs 155 lbs 150 lbs 145 lbs
GW #1 = 140 lbs

Team Hoyt has become a fixture on the Boston Marathon course, but after running it more than 30 times, the father-and-son team has decided it’s time to say goodbye.

Dick Hoyt pushed his son, Rick, who has cerebral palsy, in a wheelchair for their first race in 1977. It was a five-miler, but soon the duo went on to compete in 1,100 athletic events, including more than 30 Boston Marathons. But now that Dick Hoyt is 74 and Rick is 52, they believe it’s time to slow down.

For Dick Hoyt, the best part has been watching people first accept Rick and then embrace him.

“When Rick was born, they said, ‘Forget him. Put him away. Put him in an institution. He’s going to be nothing but a vegetable for the rest of his life,’” Dick Hoyt told ABC News. “And here he is. He’s 52 years old and we haven’t figured out what kind of vegetable he is yet.”




I’ve been having really bad body image days! but I hope I feel better, I made this so I can just be proud of how far I’ve come! :)


Lesson of the day

Ricotta Radish and White Bean Havarti Tartines

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!
Tofu Vegetable Noodle Soup
Yields 2 servings.
What You’ll Need:
1/2 block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
2 cloves garlic, minced
1/2 tbsp olive oil
1/2 tbsp light soy sauce
1/2 tbsp olive oil
3½ cups vegetable broth
3-4 medium white button mushrooms, thinly sliced
1 rib celery, thinly sliced diagonally
1 carrot, sliced into ribbons using a vegetable peeler
1/8 cup red onion, thinly sliced
1 cup packed, of chopped kale, stems removed
1/3 cup fresh or frozen peas
1-1½ cups uncooked rice noodles (approx.)
3 green onions, thinly sliced on a diagonal, for garnish
Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.
In a medium sized saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.
Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.
Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.
Top with thinly sliced green onion and serve!
This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.