I do not know who took this shot but I love it because I love the earl grey loaf with a cuppa. Good at any time of day. #goodfoodrules
1 54 minutes ago
Seldom an empty jar of homemade granola in my cupboard. I find it virtually impossible to find granola with minimal sugar. This secret recipe only has 1/4 cup maple syrup and it’s still so damn good. Bonus, it makes my whole apartment building smell amazing when I’m making it.
Thinking of selling jars of it for the holidays for that last minute: stocking stuffer/10 extended family members you can’t afford to buy new iphones for/annoying health conscious friend/your work desk neighbor you only sort of care about/holiday Scrooge friend you know will still appreciate food/the bank teller who knows you by name/your dog walker you already spend a fortune on, and other such persons.
I’m starting to bulge in the wrong places and it’s not even winter yet. I can’t starve myself but I will start measuring and weighing food again. Good thing beer and wine already come in portion control packages 😜 #winteriscoming#weightlossjourney#eatwell
2 66 minutes ago
On The Top
Health Benefits of Apples. Especially high in vitamin C, apples also provide vitamin A as a powerful antioxidant to help resist infection and scavenge free radicals that cause inflammation. They also contain a significant amount of fiber, which can help prevent absorption of LDL (bad) cholesterol.
Almonds are a source of vitamin E, copper, magnesium, and high-quality protein; they also contain high levels of healthy unsaturated fatty acids along with high levels of bioactive molecules (such as fiber, phytosterols, vitamins, other minerals, and antioxidants) which can help prevent cardiovascular heart diseases.
-high fibre content
-ease in digestion
-high source of potassium
-helps to fight anaemia
They are an excellent source of omega-3 fatty acids, which help to raise HDL cholesterol. HDL is the "good" cholesterol that protects against heart attack and stroke. Chia seeds are also rich in antioxidants, and they provide fiber, iron, and calcium.
If you’re wondering where my food pics have been the past couple weeks... Well, I haven’t been cooking. There. I said it. 😤
Between work travel and celebrations with friends (and laziness), I really stopped cooking altogether. And that’s not good for me. I missed eating real food and the meditation of cooking it for myself and others. So, I’m putting one foot in front of the other. Last night, I roasted a chicken. Tonight, my favorite, easiest and most delicious meatloaf recipe from @southernplate.
Eggs, reduced-sugar ketchup, pork rinds, a dried onion soup packet (look, don’t judge me — just try to find one with the least weird chemical ingredients and pray for no corn syrup; I have a job and a gym schedule, so I have no spare time to dehydrate onions, etc.) and water. I mix all that together so the crushed pork rinds absorb the flavors, before adding the ground chicken and ground beef.
Yes, ground chicken. That’s why the meatloaf is that “blonde” color. Don’t sleep. It’s delicious. Don’t overwork the meat or pack it too densely in the loaf pan. The meat isn’t your enemy.
Served with mashed cauliflower with sour cream, butter and feta cheese. Because too much fat is just enough. Not a bad start of a good food week. 👍🏾
Here’s something I can confidently say we eat every week...other than pizza 😛🍕. HOTPOT 🍲. It’s amazing how a massive pile of veg can be eaten so quickly 🥗🌱🥦. Everything about this type of meal aligns perfectly w/ the nutrition habits I want my household using often. 👉 Everyone sits down & eats together.
👉 Food play/interaction forces people to be more mindful about what/how they are eating.
👉 Slows down how fast we normally eat.
👉 Eat your veggies first. Especially for hot pot as it flavors the broth for everything else.
☝️ Teach habits not diet. 🔑
Happy #tacotuesday beautiful people! It amazes me how it is already the middle of October! What?! With constant travels, busy schedules and just life in general sometimes it isn’t so easy to get all the greens in that our bodies need. This Tuesday we are going green with our tacos by making these satisfying T’s Favorite! Crisp Kale + Brussels Sprout Tacos With Avocado + White Bean “Creama". I love kale and brussels, hence the name of these tacos, and the combination with the white bean creama really makes it a satisfying nourishing meal! Now let’s make some #tacos!
For The Tacos:
1 large shallot, sliced
1 tablespoon of olive oil
2 cups of brussels sprouts, thinly sliced lengthwise
5 kale leaves, stalks removed, and finely chopped
1 lime, juiced
1 avocado, chopped
Salt, pepper, chili flakes
6 corn tortillas
For The White Bean Creama:
1 16oz can of organic cannellini beans
1 small clove of garlic, minced
3 tablespoons of olive oil
1 tablespoon of white wine vinegar
¼ cup cilantro, chopped
½ lime, juiced
Salt, pepper for added flavor
1. Start by making the white bean creama. Place all ingredients into a food processor or Vitamix and blend until smooth. Add a little bit of water if you need to thin it out a little. Taste and adjust to your preference.
2. Drizzle the olive oil in a large skillet over medium heat. Add the shallots and cook for 1-2 minutes. Then add the brussels sprouts. Cook for 8-10 minutes, until brown, stirring occasionally.
3. Add in the kale and season with the salt, pepper, and red pepper flakes. Stir everything and then add the lime juice. Stir again and cook for a couple of minutes until the kale has wilted. Remove from the heat, toss in the chopped avocado and set aside in a separate bowl.
4. Warm tortillas on the stove for 1-2 minutes. Serve warm with a spoonful of white bean creama on the bottom and the brussels and kale on top.
What are your favorite green veggies? I would love to hear in the comments! #t4tacos
When I say I had fish for dinner, I really mean I had a croissant taiyaki filled with Nutella. Same thing or nah? 💁🏻♀️🐟
🍽: Croissant Taiyaki (Nutella)
🏢: Mumu Bakery Cafe @mumubakerycafe
📍: Koreatown, LA
There’s something about pasta that makes it such a comforting meal 🤔 Whatever it is, it seems to be really working because I’m obsessed 😅👌🏼❤️ Currently, I’m craving a tahini-lemon pasta dish... I need to make that soon!
ANYWAYS, here’s a tutorial on one of my favorite pasta dishes to make. It’s easy, delicious, and so quick to make! ENJOY ❤️🙌🏼
AVOCADO-LEMON CHICKPEA PASTA
Whole grain pasta
1 can of chickpeas
1 tomato (finely chopped)
1/2 red onion (finely chopped)
Bunch of Spring mix or spinach (chopped)
1 tbs olive oil
1 tbs @suncorefoods hemp seeds
1/2 tsp coriander
1/4 tsp paprika
1/4 tsp @suncorefoods rose salt
1. Boil your pasta
2. Prepare Veggies and mix all dressing ingredients in a bowl
3. In a boil, combine your veggies, chickpeas, and avocado-lemon dressing and mix until well combined!
Kind of mentioned this in my stories today, but I’m always amazed by how ugly produce that is perfectly fine and normal gets dumped into the reduced priced produce section of my store. I saved 3 bell peppers today and got them for under $1. I used them in this quick stir fry I made featuring some snap peas, edamame, peas, onion, carrots and broccoli. 🌱
I sautéed the green peppers and onion first until the onion became translucent. I the. Threw in some minced garlic (jarred) and minced ginger, sautéed them a little until they became fragrant, about 2-3 minutes. Add 1/4 cup water, broccoli and carrots then cover the pan to quick steam the veggies for about 3-5 minutes. 🥦 Remove lid, add remaining veggies and then add a little soy sauce and maple syrup (or your personal sweetener). I also included a tiny bit of tomato paste because I have 1/2 a can I have to try and get through this week. Topped it with avocado, sesame seeds and red chili flakes and served with brown rice. 🔥
toasting on a tuesday felt so right after picking up a fresh loaf of sourdough from @traderjoes yesterday 🥖 in comparison to the lucky 7, i like the other better because i prefer a heartier grain bread but if you like sourdough 👏🏼 this loaf is GOOD! it also toasts really well, making it a great vehicle for all the toppings - this time à la @cleaneatsbytay pesto avo toast 🥑🍅.
a busy week was off to a great start yesterday and it continues into today 🤸🏻♀️ a lot going on, a lot to look forward to and a lot to plan for 🤗 feeling grateful, loved and supported ✨ especially by you guys, this community never ceases to amaze me - so thank you for that! and really thank you for reminding me time and time again that 1) we are never alone and 2) we can choose HAPPINESS every single day 💕 happy tuesday! #fitstrongshann.
@traderjoes sourdough 🥖 topped with their vegan kale cashew pesto 🌱, mashed 🥑, tomatoes 🍅, a soft boiled egg (courtesy of @thecuttingveg - how to on her blog) 🍳 + lots of everything bagel seasoning
78 171812 hours ago
‘My life is worth more than my eating disorder’ •
Each day I am learning that recovery isn’t letting go of control, like I always thought it would be. Recovery is realising you were never in control; it is taking control away from your eating disorder and regaining your life back ✨ •
If I’m honest, I suppose at first it doesn’t feel this way- it feels like your life is crumbling down and all you want to do is fight back- it feels like things will never improve.
However here I am despite everything that has happened telling you that it really does get better and you do gain your life back!
I cannot fathom how grateful I am for the progress I have made and choosing life and wellness over illness.
The other morning I made this peppermint choc chip smoothie bowl for breaky and it was soo good!
I focused on tuning into my body and not only eating for my physical health, but for my emotional and mental health.
I didn’t feel the need to ‘compensate’ because I now know that this is healthy and normal eating, restriction and fear around food isn’t.
I hope you can remember this today too 😘 •
Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta😍💪🏼 1/2 pound boneless and skinless chicken breast
salt and pepper to taste
1 pound asparagus, washed and trimmed
salt and pepper to taste
1 tablespoon oil
8 ounce fettuccine (gluten-free for gluten-free)
1 tablespoon butter
2 cloves garlic, chopped
4 ounces cream cheese (reduced fat), room temperature, cubed
1/2 cup parmigiano reggiano (parmesan), grated
1 cup milk (or broth or pasta water)
1 (14 ounce) can artichoke hearts, coarsely chopped
1 lemon, juice and zest
2 tablespoons parsley, chopped
salt and pepper to taste
Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.
Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.
Meanwhile, cook the pasta as directed on the package.
Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.
Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.
Mix in the lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!
Follow @foodfuly for the best daily workout & health tips 💪
📸 All credits to respective owner(s) // @closetcooking 😍
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32 349213 hours ago
FULL DAY OF EATING😋 from yesterday ~ 1800 calories which is around maintenance for me atm.
•S1: 85% Dark Choc & coffee.
•M1: Egg white omelette, gluten free bread roll, Philadelphia cheese and ketchup.
•M2: Black bean spaghetti done in soy sauce with pan fried courgette.
•S2: Rice cakes, chicken slices, cucumber & 2 squares of chocolate.
•M3: Turkey mince, courgette, roasted butternut squash, salad & low fat mayo.
•S3: Greek yogurt, frozen raspberries & peanut butter.
•S4: Oats & zero cal syrup.
I’ll try do a meal prep edition next to give you some inspo on how I go about bringing food for an entire day🤗. This should also show you that even someone who is in prep for a show is still eating choc and bread🙋🏼♀️ If your trying to drop body fat and feel you need to remove certain foods for no reason I hope this shows there’s no need to make dieting miserable by removing all the ‘bad’ food or food you see will slow or stop progress. Bread is good😋 Your food should be something you enjoy and look forward to! #FDOE