YOU CAN EAT SUGAR & STILL LOSE FAT. 😱
You do not have to give up sugar entirely to live a healthy lifestyle, nor to lose weight. Obviously, I don’t recommend eating tons of it if you’re trying to lead a healthy lifestyle. 🍩
As a PT, I get approached by many clients who are struggling to lose weight despite having cut sugar for x amount of time.
The thing is, fat loss happens when you’re in a calorie deficit. Point blank. Whether you’re eating sugar all day or veggies all day, if you’re not in a calorie deficit, you will not lose weight. ❌
Of course, I’m not recommending you eat Snickers Bars all day and remain in a deficit, as that isn’t nutritious in the least bit. Choosing foods that help prevent disease is the smarter & better way of doing it (whole grains, legumes, nuts, seeds, fruits, veggies). There’s more to your health than just fat loss. ☝🏼
But if my client loves eating chocolate, I won’t remove that from their meal plan. Instead, I’ll teach them mindful eating so that a little goes a long way. 😏
I find that when you give yourself permission to eat these “guilty” pleasures (like chocolate), you remove the guilt and fear associated with that food. And because you’re not depriving yourself, you don’t feel the need to binge eat an entire chocolate cake. Instead, you’ll be satisfied with a small serving. 😊
If you want these Chocolate Peanut Butter Cups in your life, check out my new all-dessert recipe ebook in my bio! Completely vegan, gluten-free, refined-sugar-free, and no-bake. 😋
Got shrimp? Well here’s a down and dirty appetizer for Father’s Day! Instead of poaching your shrimp in a traditional Fume (white wine, bay Leaves, shallot, peppercorns, Lemon) - swap out the wine for sake, add a few tablespoons of miso and fresh yuzu instead of the lemon. Your guests will be wowed and impressed. 🙌 Serve it with a Sambal Aioli and you have a delicious and healthy option for dad. Trust the chef on this one. You won’t be sorry I promise! See below for recipe: .
Miso Sake Poached Shrimp:
2 lbs Shrimp, Shell off
1 small bottle Sake
2 cups vegetable broth
1/2 pc Fresh Yuzu
1 tsp Whole Peppercorns
3-4 Bay Leaves
2 TBS Miso Paste
1 cup Avocado Oil Mayonnaise
2 TBS Sambal Olek
Splash of Tamari
1/4 cup Sesame Oil
2 tsp Garlic Minced
Salt and Pepper to taste
1. In a small but deep pot combine all ingredients for shrimp except the shrimp. Bring mixture to a low boil for about 10 minutes, making sure you do not reduce too much. Add batches of shrimp for about 3-4 minutes or until tail is pinkish red and shrimp is cooked. Remove to sheet tray and let cook. Refrigerate to chill.
2. In a small bowl combine ingredients for Aioli and whisk together. Transfer to serving bowl and refrigerate until serving. .
#fathersday #shrimp #seafood #surfnoturf #brunch #lunch #dinner #snacks #appetizers #foodnetwork #fitfam #weekendvibes #currentmood #instafood #foodpics #foodporn #healthy #glutenfree #sugarfree #grainfree #dairyfree #eatingfortheinsta #yummy #mealprep #keto #whole30 #paleo #lowcarb #lchf #chef
Serving up the goods from 6am Today 🥑🍳☕️🍻
Still time to get dad some goodies!! Open till 5pm!
Congratulations for all of us at rel-ish.👩🎓 play safe and have fun.
Rebekah and I have know each other via social media for years! 🤗 I remember when she started the #sosfoodplan
Break free of the food prison in your head!
Want to know more about this life saving way to eat without dieting? Click @ashleybordenfitness
bio and there ya go.
THIS LOOKS DELICIOUS!
One of the first ever nutrition books I read was by @ashleybordenfitness
& she explains her 🆘 food plan. 🆘 stands for “satiation of senses”: The basic idea is that each meal hits all the senses - something hot, cold, crunchy, & colorful... I feel like I did a good job of this with this meal, & will try to keep this in mind while making my meals from here on out because I think it’s a good reminder for me & easy/simple to check for to ensure that I’m getting a variety of flavors and nutrients in a dish.
In the bowl here, I’ve got:
Grilled Jumbo Shrimps 🦐 from @wegmans
with yellow squash noodles (fresh/raw), sliced tomato 🍅 & a couple cups of a kale 🥬 & spinach blend (steamed/microwaved) that I also found @wegmans.
For a sauce on the greens and noodles, I used @bertolli_us
“cauliflower & milk creamy Alfredo” which is a lighter Alfredo sauce which I really like! (Thanks @kathrynxlaurel
for the suggestion 👌🏼). The macros for 2tbsp (30g) if the Alfredo are : 1p 1.5c 2f (28kcal).
And I sprinkled some Mrs. Dash seasoning on top, but not sure I needed it. I’ll probably just add some sea salt next time.
#food #lunch #mealideas #glutenfree
Simple but so good! A jammy fig with honey and tahini on fresh baguette. Topped with a sprinkle of cinnamon ❤️
✨🙏MENU FOR @sundaybrunchfarmersmarket
special FATHERS DAY market!!🙏✨
Thank you! Thank you! Thank you to everybody that came out today!! I sold out of sooooooo much stuff and met a lot of new really rad folks!!! With all that being said, I can’t wait to see everyone tomorrow too!! —
For vegan cheesecakes I’ll have a flavor that I absolutely adore!! It’s a Vanilla Bean Base that tastes just like creamy vanilla bean ice cream with lots of HoneyCrisp Apple Chunks and Candied Pecans dancing in the Base. I lined the apple cinnamon cookie crust (that tastes like yummy pie crust) with lots of coconut butter topping it all off with cinnamon 😋. And the finished product all together tastes like Apple Pecan Pie with a big ole scoop of ice cream on the top but vegan and super f’n healthy!!!! And since the Mango Kiwi Cheesecake went so well last week and I had a limited market last Sunday, I am bringing it again for y’all to try!! For the Keto Vegan Cheesecake, I’ve got a Cherry Vanilla Bean with lots of stevia sweetened chocolate chips and coconut chocolate chip cookie crust!! And as promised I will have slices of the KeyLime Vanilla with Açaí and a coconut butter cookie crust. And the Blueberry Lavender with fresh peaches and a peach cookie crust. AND LIKE TODAY, I WILL SELL OUT so first come first serve! 🙏👏
For cookies I’ll have the BRAND NEW “Back Dat Peach Up” with peaches 4 ways, candied pecans and coconut butter. I’ll also have Blue Cream Dream” which is a creamy blueberry banana cookie with lots of dehydrated blueberries, crunchy banana chips, and decadent coconut butter. “Sacred Heart” which is local strawberries, hemp hearts, coconut butter, freeze dried strawberries and chocolate chips. “Happy Healer” local Spade and Clover Mother turmeric, chocolate chunks, cashews, coconut butter. And of course “The LifeChanging Choc Chip Chunk” which is the best chocolate chip cookie around that just happens to be vegan/gf/processed sugar free/soy free.
The Granola of the Week is the almost famous Blue Cream Dream Nola with dehydrated blueberries, toasted coconut, cashews, and banana chips!!I’ll also have my OG Super Seedy!! 3 or more bags for $8 a piece!
Saturday night in my kitchen ... Gram flower and rosemary flatbread (GF - Low GL and high in proteins ) with a melanzane 🍆 tomatoes 🍅 and basil 🌿 “ratatouille”
The music is blasting ... “Pose” sound track is amazing to get you in a party mood ... 💃🏻💃🏻💃🏻 and my favourite people are with me in the kitchen ... and of course they are making fun of their mother dancing... but who cares ???? Who can resist an 80s disco soundtrack ???
Oh yeah...I was telling you about the food ... super easy and healthy starter to prepare and share !
Inspired by yesterday cooking class I made my own flat bread using 125g gram flour which is gluten free and very high in protein ( 20g of proteins in 100g flour and only 4g of sugar ), 2 tbsp od yogurt mixed in about 50ml of warm water, a pinch of salt and 2 tsps of dried rosemary ... everything in a mixing bowl ... combine together till you have a soft dough which you can divide in 6 parts ... flatten out and cook on a hot pan.
For the melanzanata ... BTW ... there is no such Italian word ... I just made it up to describe what I made ... I had two 🍆 to use ..so I sliced them, placed them in a roasting tin. Covered them with a 🥫 of chopped tomatoes, some salt and pepper and plenty of dried oregano 🌿.
In the oven at 180c until very soft ... I honestly lost track of how long ... I was dancing and not paying much attention 😉... once you remove the 🍆from the oven, transfer them into a food processor and add some basil ...About 15-20 big leaves ... blend it all but not for too long ... it’s better if the consistency is quite textured ...
Serve the melanzanata with the flat bread and a glass of Pinot noir or Merlot 🍷 .
Cheers to you ! May you have a blissful evening with the people you love ❤️... 💃🏻 🕺🏻dancing the night away ❤️
#saturdaynight #kitchenparty #healthyfood #healthyeating #cooking #eightytwenty #healthyageing #healthylifestyle #lowglycemic #glutenfree #lowgl #healthyfifty #pose #musicinthekitchen #ilovedancingsomuch #happy #gratefulheart #vegetarianrecipes #vegetarianfood #easycooking #healthycooking
Merhabalar! Size babalar günü kahvaltısında yapabileceğiniz süper sağlıklı ve lezzetli pankek tarifiyle geldim! Eşim ve Babam tarafından test edildi ve onaylandı! Bende iki tane yedim hemde pişman olmayarak. Kızımla yaparken çokta eğlendik! Gelelim tarifimize! 🥞
ASLININ FİT PANCAKE İ🥞
🥞Üç çay bardağı yulaf unu
🥞Bir yumurta 🥚 🥞Bir yemek kaşığı vanilya özütü
🥞Bir tatlı kaşığı tarçın
🥞Bir buçuk çay bardağı süt 🥛 🥞Bir muz 🍌 🥞Bir yemek kaşığı bal 🍯 🥞Bir buçuk çay kaşığı kabartma tozu
🥞Önce Muz u 🍌ezelim. Karıştırma kabına üç çay bardağı yulaf unu bir tatlı kaşığı tarçını , kabartma tozumuzu, bir yumurtayı ,ezdiğimiz muzu, sütü 🥛 vanilya özürünü, ve balı ekleyip 🌀çırpalım. 🥞Bu sırada yapışmaz tavamızı ısıtalım orta ateşte ısınan tavaya kepçe yardımı ile karışımı dökelim bu sırada tavamızı kısık ateşe getirelim İki tarafını da pişirelim. 🥞Piştikten sonra üzerine evde yapılmış 🥜fıstık ezmesi, 🍯bal ya da , badem ezmesinın içine 🍫Kaco ekleyip üzerine sürebilirsiniz şimdiden afiyet olsun! #aslininfitpanceki
#pancake #diet #fit #fittarifler #fitpankek #Unsuz #Şekersiz #Yagsız #Glutenfree
Whenever someone asks me what my favorite thing to cook is, the answer is always anything with tons of SPICES & HERBS 👏🏼 case in point: this Moroccan spiced cauliflower rice bowl.
In my bowl👇🏼
•cauliflower rice sautéed with olive oil, shallot, turmeric, cumin, coriander, and saffron
•sautéed heirloom carrot
•chopped dried apricots
•toasted slivered almonds
•all tossed in fresh lemon juice, lemon zest, sesame oil, sea salt, + cracked black pepper
•topped with a crispy olive oil-fried organic egg
So much texture + flavor you’ll forget you’re eating a bowl of plants 💚 happy Saturday everyone!
Gluten free, olive oil, vegan choux pastry experiments! I wasn't sure whether to post this pic as these little lovelies are no where near perfected. However, after 4 solid days in the kitchen, experimenting like a mentalist, for the second time round, these are as good as they have gotten, by far. Most results have just been binable! I didn't even eat them out of despair as they were that bad hahaha, every cloud... So I bashed up some left over cassava cheesecake experiments and filled them up, after further drying them out in the oven and almost burning them all! Yay! They were quite crunchy which I liked! However, they have since become more profiterolly after sitting filled in the fridge for a couple of hours. Sweet. Tomorrow more. I hope I can say I've perfected these soon, for my mental health, and that of my family... 😂💜 Experimentos de pasta choux de aceite de oliva, sin gluten. Casi no publiqué está foto porque están bastante lejos de perfecionados, pero después de unos 4 días fijos en la cocina por la segunda vez, experimentando como una obesesionada es la mejor que he consiguido. Todos los anteriores eran para tirar, así tampoco los comi, que es un bonus supongo! Los rellene con los sobres de un experimento de cheesecake de cassava después de haber casi quemado en el horno intentando secar más. Estaban bastante crujientes después de la segunda horneada 🤦 pero después de unas horitas rellenas han a blandecidos como profiteroles... Como profiteroles normales que no me lo creo! Jejeje. Mañana más. Espero poder decir que he conseguido perfecionar pronto, por mi salud mental y el de mi familia... 😂💜 #vegan #veganchoux #pastachouxvegano #singluten #pasteleria #pasteleriavegana #veganpastry #profiterols #profiteroles #glutenfree #glutenfreechouxpastry #veganchouxpastry #vegancake #veganbaking #baking #pastachouxsingluten #pasteleriaalternativa #veganpastrychef #pastrychef #barcelonavegan #whatveganseat #creampuffs #pastry
SANAA QUICKSERVICE BREAKFAST GLUTEN FREE REVIEW: I got the Savana Platter. This came with 2 eggs, bacon, potato fries (new menu change from hash browns), and a gluten free waffle. The regular version of this comes with a corn Johnny cake instead of the gf waffle. The waffles here are Simba waffles (so cute!!). I enjoyed my breakfast, but I wish I had gotten the Safari waffle dish instead. They prepare the fried eggs however you wish, so I got mine over easy. The bacon was really good. The potato fries were okay, but I think the hash browns would’ve been much more my style. Darn menu changes! 🤪 I would’ve liked the potatoes more with a little ketchup. The waffle didn’t come with any syrup 🤔, but my mom got the waffles and shared her syrup with me. I liked this breakfast, but I would recommend the safari waffles for a gf breakfast here. The safari view was an amazing way to start the day! 🦒🦓🐐
PIZZA INTEGRALE SENZA GLUTINE CON LIEVITO MADRE 😍🐷 - 150 gr di farina @mulinocaputo
- 225 gr di farina @nutrifree
integrale - 25 gr di farina di grano saraceno - 150 gr di lievito madre senza glutine - 320 ml di acqua - 2/3 cucchiai di olio evo - 1 pizzico di sale
Impastare farina + lievito + acqua , poi aggiungere olio e sale . Far lievitare l’impasto per tutta la notte , coperto con un panno asciutto . Il mattino seguente creare con l’impasto 2 pagnotte e far lievitare altre 2 ore , coperto con pellicola trasparente. Stendere le pizze su una teglia coperta di carta forno , toccando meno possibile i bordi ( ungersi le mani con olio e partire dal centro dell’impasto allargandolo sempre di più ) , condire a piacere e infornare a 250* per 20/25 minuti a forno ventilato , gli ultimi 5 minuti mettere la mozzarella . Buon sabato sera 🤩
#lievitomadre #pizzasenzaglutine #pizza #love #saturday #sabatosera #lievitomadresenzaglutine #gnam #homemade #buonissima #senzaglutine #glutenfree #pattyscook
When you meal prep on Saturday so you can be super lazy on Sunday. Lemon garlic herb slow cooked chicken with lemon garlic gravy, fried green tomatoes, egg plate and tofu stir fry with quinoa, roasted sweet broccoli, quinoa salad with peppers and shrimp and grilled green tomatoes. #shecooks #pescatarianlife #dairyfree #glutenfree
Adobo Bowl and Bibingka @dovetailonoverend
Filipino Adobo Bowl -chicken, pork, and mushroom adobo braised in soy, Garlic,vinegar, and peppercorns. Served with Kale Laing (coconut curry) cooked in shrimp paste. On a bed of fried rice and devilled eggs with chorizo crumbs.
Bibingka - rice cake cooked in coconut milk topped with grated cheddar, salted egg, and shredded coconut
See you soon💕🇵🇭
Oven baked strawberry pancakes... I just felt like baking... being in the kitchen making yummy vegan food brings so much joy to my soul. 🌱🤗
Gazpacho is traditionally made with either tomatoes or cucumbers + grapes as a base, but we wanted to give you a heartier #recipe
for the earlier part of #summer
when the days are still cool enough to sip something a bit more substantial:
Zucchini, Avocado, & Basil Gazpacho
3 medium organic zucchini, trimmed and cubed
1 organic seedless cucumber, peeled and diced
1 ripe Haas avocado, diced
2 cups organic baby spinach leaves
1 cup unsweetened almond milk
1 cup fresh basil leaves
2-3 cloves roasted garlic
1/4 cup extra virgin olive oil
zest of 1 organic lemon
sea salt + black pepper to taste
Place ingredients in a high powered blender and puree until smooth. Chill for at least 2 hours, best if left to refrigerate overnight. Keeps for 4-5 days, refrigerated. Drizzle with extra virgin olive oil to serve.
Happy Friday, San Diego🎉 Spice up any Tibs dish with our rich and delicious Awazè sauce for some extra 🔥 📷: Filet Mignon tibs cooked in Awazè with a side of yellow split peas😋 #gihonsd