It’s an accent. “Star Mage” for Male Skydancers. One copy to one lucky person, vegetable, or mineral. (actually if you’re a mineral AND on tumblr I’m really impressed, how do you type?) Dragon not included.
Reblog with username/ID (newbies, your ID is the number at the end of your lair/profile url) to enter. Don’t need to be following. Likes warm my cold and ancient heart but don’t increase your chances.
Telling me your favorite flavor of cake in your reblog DOES get you an extra entry, though.
Ends sometime on Monday (August 17th).
(This is all secretly just cheap advertising because there are copies on the AH for 500g. If you buy one and then you win this one…. I’ll buy the first copy back from you. So no risk to you.)
I honestly don't understand how you, Tim, Freelee etc could be recommending a high carb low fat diet of over 500g of carbs daily. You guys BURN OFF those carbs through intensive exercise but most of us have school/jobs and are not working out for like 2 hours everyday. People need to adapt the amount of carbs they eat to their level of physical activity; CRUCIAL detail you guys keep forgetting to mention!!
I haven worked out in over a week because I’ve been working on my ebook!! School and work is a form of exercise and takes a lot out of you!!!!!! Mentally and physically. You NEED the calories from carbs to get you through that.
Your outlook on calories is ALL wrong, calories aren’t created equally and it isn’t about calories in verse calories out !
SORRY but this argument is completely invalid!
I hope you change your opinion on carbs soon so you can live a healthy happy life ;)
Bacon Burger with grilled Halloumi Cheese A step by step instruction (Makes 4 human servings or 2 bear servings)
For the patties you’ll need:
500g ground beef 1 small onion (minced) 1 piece of garlic (minced) 2 tbsp Worcester Sauce or A1 Sauce ½ tsp nutmeg (or probably a bit less) A little splash of beer (pilsener) (optional, but don’t worry. There won’t be any alcohol once it’s cooked) A pinch of salt (I pour it into my hand until it has about the diameter of a Nickel) A bit of freshly ground black pepper (adjust to your liking) A bit of oil to fry the patties
1. Mince the onion and the garlic until fine (for onion: max. 5 mm, for garlic: as tiny as possible or as you have the patience for) 2. Mix all the ingredients evenly (except for the oil. You put that in the pan)
For the garnish and the rest of the burger you should prepare:
several leaves of Lettuce (depending on how many burger buns you intend to use. You don’t need and entire head of lettuce!) A handful of pickles (Slice them about 3 mm thick and cut 4 wedges into the sides, each of them opposing the other half to make a 4 leaf clover pattern) Have a squeeze bottle of mayonnaise or yogurt dressing at the ready to create a quick zig tag pattern on the bun (in a tiny side container you can have a little serving of any sauce of your liking) A couple of pitted olives with a piece of pimento inside A thin blue straw & a pair of scissors 2 slices of bacon per bun 4 huge buns or 6-8 small buns
Poke your thin straw through the olive and a pickle clover and slide it down until about 3-4 inches are left on top. Cut the that top part lengthwise.
Tightly wind that top part around a chop stick or pencil. Secure it and set aside.
Meanwhile, fry the bacon to a crisp in a bit of oil (or bake in a mini oven if you have one). Place on a paper towel to drain the oil.
Now, let’s get back to our patties! The pan should be hot enough now, since you’ve just fried bacon. It is time to quickly form some patties. Make them as big as you like, as long as they fit on your buns. I made my patties about as big as the center of my palm (if not bigger). If you don’t want to get your hands dirty and want to prevent cross-contamination, you can flip thin lunch plastic bags inside out and use them as gloves. Remember to take off your “gloves” whenever you need to touch anything that is not patty meat. Anyway, pat the meat flat and even. They can be an inch thick, thinner or thicker, depending on your preference. Just remember that it’ll take a little longer the thicker your patties are.
Fry in a tiny bit of oil for about 5 minutes each side. (Not too much! Because the meat will provide its own oil) If you have a food thermometer: temperature should be 135°F If you don’t have a thermometer: Look at the side of the patty. Flip the patty once half of the side is brown. Let fry for a little less than the amount it took for one side. If in doubt, poke the patty and make sure no blood flows out. Place on a clean paper towel when finished to drain the fat.
For the Halloumi:
2 packs of halloumi cheese hot sauce ketchup Crunchy fried onion bits
Cut the halloumi in thick slices (about half an inch) Fry in a bit of oil until both sides are a golden brown. Place on a clean paper towel. Garnish with ketchup, hot sauce and crunchy onion flakes.
Stack your burgers in this sequence. The rest of it is up to you. Add pickle slices, ketchup and whatever tickles your fancy, then close the bun.
1. Create a pattern on the top bun with the mayo or yogurt sauce. 2. Unwrap the straw-pickle-olive garnish from the chop stick and pierce it through the middle of the burger 3. Place the burger on the plate 4. Arrange the halloumi cheese, the extra condiment and pickle clovers until it meets your aesthetic standards or looks like your wbb screenshot. 5. ENJOY!!! :3
Throw the sauerkraut into a frying pan and ‘fry’ on a low heat for a few minutes (without oil). Then add onion powder, garlic powder and ground cumin. After a few minutes add the sriracha (don’t add it all at once, add it in small amounts and keep tasting it so you can adjust the amount depending on how spicy you like it). Remove from heat after few more minutes.
1-2 tbsp tahini
Juice of half a lemon
2-3 tbsp cold water
Mix all ingredients until smooth.
After all the previous parts of the dish are prepared, just take a large plate and first add the potatoes, then coat them with a layer of sauerkraut, add (low sodium) ketchup and tahini dressing, some fresh parsley and black sesame seeds. Enjoy!
So there was a general consensus that Mirrors don’t have enough pastel accents. This isn’t much, but it kept me busy last night! Patchy Polka, 500g as per the usual. If anyone has more specific pastely requests, I really enjoy doing them, and I plan to make more, this one was just kind of messing about. Ye olde accent shoppe.
Tim! I keep seeing on YouTube where some vegans are saying if you eat over 500 grams of carbs it will turn into fat?? Please help im so confused! I've been vegan for 4 weeks hclf and I feel fantastic. I exercise everyday, I'm 17 with a past of no serious eating disorders. I don't get what these people are talking about?? If I don't eat enough carbs I feel like shit!
Don’t worry about it. Focus on eating as much as you want and feeling like you can take over the world… not about scales. I know girls that easily eat 600-700grams of carbs everyday and are lean with moderate levels of exercise. It all depends on your past eating habits, if you were on the pill, what your TSH, T3 and T4 levels, cortisol… So many variables which these girls love to leave out of their videos. We have never cared about this and Bonny easily eats 500g a day. If you want to have a successful relationship, longterm health and fitness you need to eat enough, 500g is of carbs is nothing. Tim
May you please provide a scientific source for why your body does not turn glycogen into fat after consuming over 500g of carbs? I'm not saying I don't believe you, I'm just trying to understand.
First off, i am SO sorry for the late reply! I actually just saw this. I am unable to find the exact article that i read a couple months ago, but here is a little quote from Dr. McDougall:
“A widely held belief is that the sugars in starches and fruit are readily converted into fat and then stored unattractively in the abdomen, hips, and buttock. Incorrect! And there is no disagreement about the truth among scientists or their published scientific research. After eating, the complex carbohydrates found in starches and fruit, they are digested into simple sugars in the intestine and then absorbed into the bloodstream where they are transported to trillions of cells in the body in order to provide for energy. Carbohydrates (sugars) consumed in excess of the body’s daily needs can be stored (invisibly) as glycogen in the muscles and liver. The total storage capacity for glycogen is about two pounds. Carbohydrates consumed in excess of our need and beyond our limited storage capacity are not readily stored as body fat. Instead, these excess carbohydrate calories are burned off as heat (a process known as facultative dietary thermogenesis) or used in physical movements not associated with exercise.” - Dr John McDougall
I came up with this last month for two main reason:
I wanted to make proper use of my Ice Cream Maker which, as low-cost as it was, I never understood for the first year I had it until I lent it to my lovely neighbour and she opened up my world with hey coconut chai ice creams
I needed a good Low carb replacement for the ice cream tubs (usually 400/500g) to go through staying guilt free, which meant low carb AND low calories at the same time (cause calories still matter to a degree in keto)
SO basically, I wanted to make a huge batch of ice cream (My ice cream maker can yield 1.2kg) that even if eaten whole would’ve still been Keto (under 20g carbs) and Low Calorie.
This ticked all the boxes being only 300 calories (Yes, for the whole batch) and 6g carbs in total yet still creamy and delicious. I will use this as final proof of how the Ketogenic Lifestyle really isn’t limited at all :)
Ingredients (yield about 1kg ice cream):
500ml Almond Milk Unsweetened (it’s crucial you use a very low carb one. In situations like this suddenly the fact Alpro is 0.1g carbs per 100ml whilst Almond Breeze is 0.4g carbs per 100ml makes a lot of difference. Alpro can be found on offer for around 1£, usually Waitrose has it on offer for either each for 1£ or 3 for 3£ in the fresh variety. The UHT still has the same carb value though, so it’s ok)
100ml fresh single cream
30ml Lemon Juice (careful for the one you use here as well, Asda’s own brand and Pride are the best with only 1g carbs per 100ml)
2g Guar Gum (helps with the creamy texture, it’s actually the ingredient they put in original Ben & Jerry’s and Haagen Dasz)
11.5g (1 sachet) sugar free lemon jelly crystals (my favourite is notoriously Hartley’s has it has the lowest carb amount and it does not contain any maltodextrin so is GI safe. It also turns out to be one of the cheapest options too coming in bunches of 2)
Heat about 200ml water and dissolve jelly crystals in it, then add along with all other ingredients to a blender / food mixer and mix for 2/3 minutes until the guar gum starts to give it a creamy texture.
If you have an ice cream maker transfer to bowl a churn accordingly to manufacturer’s instructions.
If you don’t have an ice cream make you can still enjoy this transferring it to a tapperware container into the freezer, remembering to stir to break ice crystals every 30/60 minutes for four hours.
Nutritional Values for whole batch: 300 calories: 24g fat, 6g net carbs (6g fiber), 12g protein