Crazy hair. Troubled. So average its painful.

 

Some people say “how can you expect someone to love you if you don’t love yourself?” 

I think the real issue here is how can you be selfish and cruel enough to expect someone to love you if you don’t love yourself? If they love you the harm that you do to yourself harms them. I causes them grief to watch how the thing they love destroys the thing they love. Its a helpless grief because they can’t do away with what is harming that which they love because it IS the thing that they love.

Love yourself first… for the sake of the person that loves you.

warriors-on-three:

The bottom two pictures were taken on March 1st of 2014!

I eat pasta, calamari, chicken legs, sushi, salads, smoothies, meatballs, cereal, fruits, sandwiches, lots of vegetables… Personally, I hate running. I don’t like strenuous workouts, repetitive things… I enjoy keeping my soul happy and doing what makes me happy.

tonedbellyplease:

HEALTHY MEXICAN CASSEROLE WITH ROASTED CORN AND PEPPERS
Serves 12

INGREDIENTS
2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional – just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon is a good ballpark measure)
2 cups Mexican cheese (mine was a Sargento blend)
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for topping



INSTRUCTIONS
Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
Prep the ingredients: Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

NOTES
I have had one commenter mention (on a previous post) that this method of pan-roasting the vegetables ruined her nonstick skillet. Sad!  I definitely don’t want you to ruin your pan – this is a good time to use a very well coated, high quality nonstick pan that can handle very high heat. I use a Swiss Diamond pan and the browned bits always wash right out.To make this completely gluten free, make your own enchilada sauce or look for a gluten free brand. I have heard that Old El Paso is GF.

tonedbellyplease:

HEALTHY MEXICAN CASSEROLE WITH ROASTED CORN AND PEPPERS

Serves 12

INGREDIENTS
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 jalapeno or 2 chipotle peppers (optional – just for more kick)
  • ½ red onion
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • salt to taste (about 1 teaspoon is a good ballpark measure)
  • 2 cups Mexican cheese (mine was a Sargento blend)
  • 18-20 corn tortillas
  • 1 can refried beans
  • 2 cups red enchilada sauce
  • cilantro, guacamole, or sour cream for topping
INSTRUCTIONS
  1. Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
  2. Prep the ingredients: Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
  3. Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  4. Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.
NOTES
I have had one commenter mention (on a previous post) that this method of pan-roasting the vegetables ruined her nonstick skillet. Sad! :( I definitely don’t want you to ruin your pan – this is a good time to use a very well coated, high quality nonstick pan that can handle very high heat. I use a Swiss Diamond pan and the browned bits always wash right out.

To make this completely gluten free, make your own enchilada sauce or look for a gluten free brand. I have heard that Old El Paso is GF.