I’m starting to settle back in after a few days completely off 🎉 but I’m moving slow. I definitely did not hold back on indulging in whatever I wanted, so I’m feeling a bit more sluggish than usual. But I’m okay with a temporary lull because I know what makes me feel my best and how I can get back there, and most importantly, that a vacation is just that and returning to routine is comforting. After so many years of this whole dieting vs. fueling vs. nourishment stuff, I’m better able to choose what helps me feel good not just mentally, but physically, too. And that takes away the whole “can and can’t” eat/drink crap, and makes it more about what I “choose to and not to” eat/drink. •
When it comes to travel and social situations, I think it’s helpful to figure out the right balance that works for YOU, and most importantly, know your boundaries. This means getting to know your body and what it works well with, and what it doesn’t. If that means avoiding certain things, or not having any restrictions at all- as long as it works and doesn’t cause you to feel deprived or send you on a downward spiral that takes months to get out- then great. •
This is not meant to be preachy or make you feel bad about how you indulge or spend vacations. I’m just simply sharing my experience and some tips based off what I’ve learned. Plus, creatively, I’m just not feeling back to myself yet but wanted to touch base with you all so thanks for listening to me ramble and here’s a few pictures of some of the amazing food and drinks from the past weekend spent in Charleston. I don’t regret a single praline, biscuit, fried pickle, or bourbon (or maybe I regret like 1 or 2 😉). Now back to regularly scheduled programming...
Need a easy meal? These cilantro lime chicken wraps are delish!
With minimal ingredients and using a crockpot it'll make your next dinner super quick and easy!
Check my story for the recipe! Hope you enjoy it! .
Specialty Produce proudly presents Grit & Grace! This event will be held in #studiokitchensp on international women’s day March 8th starting at 6pm.
5 internationally inspired courses
Created by 5 of San Diego’s top Women chefs.
Click the link in our bio to buy tickets now! There will only be 40 seats sold and tickets will go fast!!!
What are you shaking lately?⠀
My go-to is the Super Green Lemonade since we really aren't having much of a "winter" here in SoCal. 🍋⠀
1 scoop Super Green Juice powder⠀
3/4 cup filtered water⠀
1 cup ice⠀
Juice of 2 large lemons⠀
4-6 fresh mint leaves⠀
1-2 tbsp raw honey⠀
Mix honey & lemon juice.⠀
Add all other ingredients and shake!
It’s hump daaaay and I’ve got another ❌GIVEAWAY❌ with @squ@squareorganics !! The original bars have always been my fav, but the new popcorn is a staple for movie nights! ONE lucky winner will receive an assortment of the chocolate coated bars and popcorn!! Here’s how to enter:
• follow @squareorganics And me, @therunningcarrot • like this photo and tag 3 of your movie-lovin buds! • comment your fav movie! * open to US residents only!
Swine & Vine is hiring for BOH. Experienced, motivated, talented individuals with a love for cooking up good eats apply by emailing resumes to firstname.lastname@example.org #cookgoodfood#eatgoodfood#applywithin
Day off from work so I’m cooking. I made this healthy Fixate Carrot Cake Loaf.
A cup of coffee and Carrot cake on this rainy day is a win! And the serving size is the whole loaf! 😳
I’m also making Chicken Quesadillas for dinner. My kitchen is a mess but I’ll have some good food to eat. 😁
Who would have thought making homemade biscuits could be so simple and taste so good? Made with Olivelle's Tuscan Herb Olive Oil, Wild Garlic Herb Blend, and Rosemary Sea Salt. Enjoy all the fresh herb flavors in every bite! Link in profile to view recipe! #homemadebiscuits#eatgoodfood#oliveoil#rosemary
I just finished day 35/80, Total Body Core, and today’s our first refeed day!🙌🏼 So that means I get to eat extra, high glycemic index carbs in order to replenish my glycogen stores.🍞🥖🥨 The first month of this program I’ve been eating at a calorie deficit, (but don’t worry I am not going hungry) and so having these “refeed days” every other week for the next two months will help my body perform during the harder workouts because of the spike in glycogen.👌🏼 I’m pretty excited to have some ramen and cookies today!!!🍜🍪🤤
We LOVE these Eat Smart Sweet Kale Salads! They’re a perfect starter for your dinner as they have a unique blend of seven superfoods and a delicious dressing. In the comments below, tell us what you love about premade salad kits! #eatsmart#eatnutrition#ad#krogerdietitians
My husband and I participated in a meat tasting session last Sunday. There was delicious Iberico ham as an appetizer, followed by various meats such as bison ribeye steak, Irish beef Hereford Prime Dry-Aged, Morgan Ranch Wagyu Kobe style beef and many more. It was great to taste and compare different types of meat at the same time. It was also annoying that we not only could taste, but also learned a lot about meat and the correct processing.
In the past, we did not buy any meat in the supermarket, but now it became even clearer that you have to spend more on good meat.
🥥 🍋 Made @mys@myseasonedsoul Coconut Cream Bites recipe — and you should too, because they are 💥!
I used almond flour instead of graham crackers for the crust, which made them delicate but still incredible. And I dusted coconut sugar on top for a little flair.
Check her archived “Entertaining” story for the recipe.
🙏 Thanks for sharing @myseasonedsoul — can’t wait to make these for a gathering! #torontofoodie
Take a tasty trip through the southern flavors of the Ranch Hand!
Today's menu is inspired by the deletable flavors of Japan. We hope you enjoy:
Beef Teriyaki with Pickled Ginger and Homemade Kimchi Salad (M,S,GF)
Salmon Teriyaki with Pickled Ginger and homemade Kimchi Salad (F,S,SF)
Japanese Style Fried Chicken (M,D,GF)
Smoked Chili Aioli (E,GF)
Spicy Fried Tofu with Avocado and Japanese Herb Salad (V,S,GF)
Japanese Mushroom Brown Rice Hot Pot (V,GF)
Jasmine Rice (V,GF)
Miso Soup (V,S,GF)
Charred Heirloom Tomato Salad with Black Garlic, Fresh Wasabi and Ponzu Yuzu Dressing (V,S,GF)
Grey Sea Salt Steamed Edamame (V,S,GF)
Baby Spinach Salad with Grapefruit, Asparagus, Kohlrabi and Grilled Onions (V,GF)
Truffle Sesame Vinaigrette (V,S,GF)
Creamy Shiso Lime Dressing (D,E,GF)