I was sobbing on & off for 30 whole minutes because i found out that not only did i get valedictorian for the school that I went to, i also got the highest gpa out of the other 2 charter schools in our area fuck
I’m hesitant to actually post my calories because I know I will get a ton of messages, but I got a few questions about it.
Normally I only restrict my calories to 1800 at most, but this week I’m doing 1200. It’s not as bad as it sounds and I’m eating a lot of food, it’s just mostly vegetables and grilled chicken.
This is basically the same way I eat when I’m on Whole 30 except I’m eating sandwich thins and a piece of cheese and one serving of tortilla chips at lunch so I don’t go crazy.
It’s actually less restrictive than things I have done before, but there is no room for mistakes. The chips are the only thing I can slip with. If I mess up and eat one more thing not in plan I’m well over.
And I’m not making it a strict 1200, it’s anywhere from 1200-1280 depending on the day and how I feel.
Anyway, I’m not opposed to bumping it up to 1400 after this week if I don’t feel well. So please, don’t freak and send me messages. It’s a short term restriction to hit a weight loss goal, I just finished nutrition, and I promise I wouldn’t do anything unhealthy.
I know I post weight loss shit all the time but I have such a hard time believing that I’ve made progress, or feeling better about my body (shoutout to gender dysphoria), so I really need these before and after pics to prove to myself that I am making progress and that I am healthier. So sorry for the spam, I’m just proud of myself 🙏🏼💪🏼 left pic is April 2016, 175ish lbs. right pic is was yesterday, March 2017, 135 lbs. This was all thanks to intermittent fasting (the warrior diet, water fasting), elimination of gluten, and a general focus on healthy eating, smarter portion sizes, and smaller eating windows. If I can do it, so can you
There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.
Flavorful. Amazing. Incredible. Whole30 Compliant! These are spicy, so this is your warning. There was no holding back, but the coconut curry sauce provides the perfect balance. Served with spiraled sweet potato noodles, and this is the perfect meal prep!
Ingredients for Meatballs
½ lb ground round (or ground beef)
4 cloves garlic, minced
¼ large yellow onion, minced
2 large tbsp cilantro, minced
Seasoning blend: 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp turmeric, 1 tsp garam masala, ½ tsp fennel seeds, ½ tsp Indian red pepper, ½ tsp tandoori masala, ½ tsp cumin, and ½ tsp cinnamon.
Ingredients for Coconut Curry Sauce
¼ large red onion, minced
3 cloves garlic, minced
1 tsp tomato paste
1 tsp curry powder
7 oz tomato sauce
1 can (14 oz) full fat coconut milk
1 tbsp cilantro, minced
½ tbsp arrowroot starch/powder or tapioca powder
1 ½ tbsp date syrup (softened [pitted] dates pureed with water), more if necessary
Salt and pepper to taste
Parsley and cilantro for garnish
Sweet potato noodles
Directions for Meatballs
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and spray with a small bit of nonstick spray.
In a large bowl, combine all ingredients and mix thoroughly.
Using a small ice cream scoop or a large tablespoon, form balls – this mixture should make 6-8 meatballs.
Once the meatballs have formed, place them into the oven and let them bake or 15-18 minutes or until the internal temperature reads 150 degrees Fahrenheit.
Directions for Sauce
In a large, deep pan or pot, heat a few tbsp of olive oil over medium heat.
Add in the onion and the garlic and cook until the onion becomes translucent.
Once the onion has cooked, add in the tomato sauce and the coconut milk. Stir to incorporate.
Bring the mixture to a simmer and add in the tomato paste and date syrup.
Toss in the cilantro.
Reduce the heat and let cook.
Stir and add in the arrowroot starch to thicken.
Once the meatballs are finished in the oven, place them into the sauce and allow to finish cooking for another 5-7 minutes.
Taste the sauce and adjust the seasonings and sweetness accordingly.
Once the meatballs are fully cooked and the sauce has thickened enough to coat the back of a wooden spoon, remove from the heat.
NOTE: sweet potato noodles are best when blanched. Do not eat them raw.
It’s been 3 months since I started changing what I eat and how often. The results are hella and I’m so proud of myself. Since June 16th, I’ve lost 30lbs, dropped 4 pants sizes, and 2 binder sizes. I’m the lowest weight I’ve been in the past 5 years and I could cry I’m so happy. Only one more pant size til I reach my goal 🏆 If I can do it, so can you 💪🏼
Seasoning blend – 1 tsp of each: kosher salt, black pepper, lemon granules, dried oregano, granulated onion, granulated garlic, smoked paprika, and ancho chili powder
Freshly minced parsley or cilantro
Using the seasoning blend, fresh herbs, and lemon juice, and olive oil, create a marinade for the chicken thighs and let marinate for about 2 hours in the fridge, removing 30 minutes prior to grilling.
Preheat your oven to 375 degrees Fahrenheit and heat a cast iron pan over medium high heat.
Sear the chicken thighs on each side to develop a crispy skin and finish in the oven until the internal temperature reaches 165 degrees Fahrenheit.
Made some quick pair icons for Kai’s twitter (KaiSukiKai) and mine (nekodoruBox) that were originally just supposed to be a joke but here we are. Kai’s art blog is @kaisukidoodles but she’s more active on her twitter. ♡
Art blog: questionartbox
Finally! Almond milk made without carrageenan! For those of your who don’t know, carrageenan is commonly added to milks, ice creams, and yogurts for its thickening qualities, but has been known to cause inflammation and gastrointestinal issues. Until today, I was fairly certain all dairy free milks contained carrageenan. For those of you following whole 30, the unsweetened version from Califia Farms would be compliant.
BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce
I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was.
Ingredients for Curry Shrimp
Jumbo shrimp (the amount is up to you), peeled, deveined, tail off
Red curry paste mixed with a small amount of light olive oi
Kosher salt and pepper for seasoning
Ingredients for Almond Sauce
¾ cup almond butter
½ can coconut milk (unsweetened)
2 tsp red curry paste
2-3 pitted Medjool dates
1 tbsp apple cider vinegar
Pinch of kosher salt
Water - to thin it out to your desired consistency
1 tbsp apple cider vinegar
Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce.
In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw]
Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white.
Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve.
Can easily be made vegetarian or vegan by omitting the shrimp!
BakingWithBooks Does Whole30 - “Tandoori” Roast Chicken with Coconut Curry Sauce and Cucumber Tomato Salad
This is a Whole30 compliant version of Tandoori chicken. It is by no means authentic because there is no yogurt, and I don’t have a tandoori oven, but trust me when I say that the flavor is incredible.
Ingredients for the Chicken
1 whole chicken - about 5-6 lbs
2 tsp chili powder
2 tsp paprika
2 tsp turmeric
Equal parts: ground ginger, garam masala, granulated onion and garlic
1-2 tbsp tomato paste
Juice from a lime
1 lime, quartered, 2 whole cloves garlic, and ½ onion for stuffing inside
Extra virgin olive oil and more kosher salt and pepper
Kitchen twine for tying the legs
Ingredients for the Coconut Curry Sauce
½ of a 13.5 fl oz. can of coconut milk
1 ½ tbsp red curry paste
2 sprigs of mint, finely chopped
Juice from ¼ lime and ¼ lemon
½ tsp kosher salt
2 pitted dates
Directions for Chicken
Clean the chicken, removing any giblets and kidneys from the inside and thoroughly pat dry with paper towels.
In one bowl, mix the chili powder, paprika, turmeric together. Add just enough lime juice so that mixture becomes a paste.
Make gashes (not deep) in the chicken skin and slather the paste all over the bird. Each part of the bird should be covered. If you need more paste, feel free to make more.
Marinate in the fridge for about 2 hours.
Make another paste (without lime juice) with the garam masala, ginger, granulated garlic and onion with the tomato paste. This is going to give the chicken incredible flavor along with the intense red color that Tandoori chicken is known for.
Slather this paste all over the front of the chicken and return to marinate for another hour.
Remove the chicken from the fridge and let it come to room temperature for about 30-40 minutes, and preheat your oven to 420 degrees Fahrenheit.
Season the inside of the chicken very generously with kosher salt and pepper. Stuff it with the lime, onion, and garlic, and tie the legs with kitchen twine.
About 5-10 minutes before your bird is ready to go into the oven, heat extra virgin olive oil in a cast iron skillet over high heat. You want it to sizzle when a dash of water is added.
Once the oil is heated, add the bird, breast-side up into the skillet and let sear for about 4-5 minutes.
Place into the oven to roast. Take it out when the breast meat reads 155 degrees Fahrenheit and the thigh meat reads about 165 degrees Fahrenheit.
Let the chicken rest before carving for about 20-25 minutes. Make the sauce while you’re doing this.
Directions for Coconut Curry Sauce
Combine all ingredients into a blender and puree until smooth.
Strain through a fine sieve to remove any lumps. Taste for seasoning and adjust to your likeness. The sauce is meant to be rich, slightly spicy, and very faintly sweet.
Garnish with cilantro.
The cucumber and tomato salad is lightly dressed with sea salt, pepper, red vinegar, and light olive oil.
You know what makes me really sad about Michael’s death (aside from y’know. Michael’s death)? How short everything was. The total amount of time Jane knew Michael was about 4 1/3 years. They were only together for 10 months after being reunited in s2 and they were married for a total of 7 months, only one day longer than their 216 days spent apart. That’s not long. And when Jane is in her 70s, this part of her life that she had hoped and expected to still be happening will instead just be something that took up less than 5 years, and ended 45 years ago. And I know that’s how life works but that doesn’t make it any less sad.