Have some cookies, eat some greens, be happy. ROASTED ACORN SQUASH + PEAR + ARUGULA SALAD on the blog! (Clickable link in bio) Happy Saturday friends!
18 Month progress pictures!
Read about my story below: ❤️
I follow a ketogenic diet and use the "protein is the goal, carb is the limit (20g net) and fat is is satisfy" approach..everyone ketos different, this is what has worked for me.
I do not track macros or calories (with the exception of keeping my carbs under 20g net). I listen to my body. If you want to calculate yours, there are lots of keto calculators online and it's based on your height, weight, etc .
I intermittent fast. I did not start this right always. I stopped feeling hungry in the morning after about 2 months. I generally follow a 16/8 (eat within an 8 hour window and fast for 16) but I listen to my body and eat when I'm hungry.
I incorporated excercise in October 2017; 9 months in, but I wish I had started earlier. I switch up what I do all the time to time but at the moment I am doing a power (weights) class at the gym 2- 3 times a week, and try to do some cardio but have been slacking so far this summer 🙈. I walk my dogs for an hour or so every night and get about 20,000 steps per day.
I do have extra skin and I don't mind it. I worked hard for this body!
Please do not compare yourself. Everyone's body responds to weightloss differently and if you are doing everything you can, YOU ARE ENOUGH!
I get comments everyday about how you hope this is your year or you wish you could have these results. YOU CAN! Put in the work, stop making excuses. Find the right "diet" and research it, and make it a lifestyle. Change your mindset and your life will change. You didn't get to the weight you are over night and it won't come off overnight either. Make a plan and be consistent. And if you stumble, give yourself a hug and keep going. I know you can do it!
Happy Weekend! Some combos never get old and this is one of them. Two @bethesdafarm pasture raised eggs cooked in avocado oil with black pepper smoked salmon, arugula, tomatoes, cucumbers, olives and half an @avocadoorganic avocado. I hope you have a great day!
Say hello to my favorite holiday salad! I make this salad at Thanksgiving and Christmas every year because it’s that good! With all the rich and heavy food on the holiday table, it’s nice to start with something a bit lighter. There’s a little bit of everything in this salad -crunchy, creamy, tart, and sweet. Super simple recipe is below, no need for measurements. Hope you’re enjoying your Saturday, my lovely friends!
* 12 ounces of shredded Brussels sprouts
* 1 head of Tuscan kale, shredded
* Toasted hazelnuts (or pecans)
* Dried cranberries (or cherries)
* Thinly sliced apples (or pears)
* Pomegranate seeds
* Vegan ricotta or diced avocado (for creaminess)
* Cashew Caesar Dressing (recipe below)
* 1/2 cup raw cashew, soaked in hot water for at least 2 hours
* 1/4 cup extra virgin olive oil
* 1/2 cup water
* 1/2 tsp onion powder
* 1/2 tsp sea salt + more to taste
* 1/2 of a large lemon, juiced + more taste
* 2 garlic cloves, minced
Blend all ingredients in a high-powered blender until smooth and completely puréed. Add more salt or lemon juice if needed.
Reminder that anyone who thinks salads are “boring” just isn’t doing them right. Salads are the blank canvas of the food world, and you can make them as interesting and delicious as you want. (Like this taco chopped salad co-founder Chelsea loves putting together when she wants something full of flavor but not too heavy.)