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#fyog

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TOP POSTS

Fortunate Youth strain coming soon!! OG x Sour Diesel x Afghan thanks to our boy @funxta 🔥🔥🔥🔥👌👌 #FortunateYouth #FYSmokersClub #FYOG

Keep it solid, A 1 since day one. #fam #ramsay #fyog #DM

I've been MIA the past few days because the stomach bug got me like...whoa☠️
Thankful for the power and resilience of my body to fight and keep fighting 👊Happy to be feeling better (finally) and seriously so thrilled to fuel my body with some greens. 💚I really believe plants are life-giving. You know what it looks like when you water a shriveled plant and its leaves perk up with life right before your eyes? That's what this green smoothie did for me 😌🌱

too fast too furious @thefrontyardoriginal #fyog

👀for more top notch recipes, check out our rude food blog #foryourowngood 👌🏼#linkinbio #fyogood #fyog #foodblog

We dem bois! #fyog

Studio gets a little heated some times #meatfactory #junkyard #FYOG #goldrecords #perfection

MOST RECENT

new recipe on the blog now! 🔥🥕ROASTED CARROTS & POTATOES🥔🔥 add shallots, rosemary, and thyme to your farmers market wishlist today!

Always nice to chat wit da boi out at sea bordering Russia! #fyog #yyc #403 #CC

His and Hers 💞
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Perfect post yoga fuel at @citybakeryavl. Biscuit and coffee for him, dreamy acai bowl for me ☀️Now onto shopping and a wedding this afternoon ✨

Sunday afternoon lunch vibes 💚❤️
Can't go wrong with a charcuterie platter if you include your favorite meats, cheeses, crackers, spreads, and fruits. Nothing fancy, just serve what tastes good to you!
I love serving honey with sharp cheeses and tart Granny Smith apples. I also have a red raspberry pepper jelly that is tasty with a creamier cheese and salty prosciutto. 🧀🍯🍇🍏#norules

I've been MIA the past few days because the stomach bug got me like...whoa☠️
Thankful for the power and resilience of my body to fight and keep fighting 👊Happy to be feeling better (finally) and seriously so thrilled to fuel my body with some greens. 💚I really believe plants are life-giving. You know what it looks like when you water a shriveled plant and its leaves perk up with life right before your eyes? That's what this green smoothie did for me 😌🌱


{{One thousand times over
you are enough}}

"I am not ______ enough."
What word comes to mind? We all have one (or twenty).
Imagine what tomorrow would look like if you woke up and started a new day without that nasty lie.
What would seem different if the "not" was removed from the above sentence?
What would you gain from believing you were born enough and will always be enough?
What would you gain from that truth?

"Remember, you have been criticizing yourself for years and it hasn’t worked. Try approving of yourself and see what happens." -- Louise L. Hay
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#mindfulmonday #iamwellandgood #wellness #mentalhealth #foodforthought #brainfood #selfcarechallenge


The shame cycle sucks. We get caught up in the idea that change will make us happy, and the only way to change is by reminding ourselves of how awful we are. Maybe change does happen, but we're left feeling even more miserable than before...and then comes the weight of shame. It's heavy, cruel, and exhausting.

Give yourself permission to love yourself, even if you haven't exercised today, ate too much yesterday, have gained weight, don't know the exact nutritional value of a meal, feel like you don't deserve it, etc.
Shame leads to deeper shame.
Love leads to love.


#foodforthought #intuitiveeating #mindfuleating #selfcarechallenge

Hanging out at @liquidstateraleigh working on my website, connecting with other bloggers who empower and motivate me, and sharing coffee with a like-minded, girl boss, bad ass friend of mine who never ceases to jump in the arena and encourage me to do big things. I'd say it's been a solid Friday already 😁💃🏻☕️ #whoruntheworldgirls #fyog #makingplans #changinglives

#TBT to these conch fritters with pickapeppa aioli, papaya, lime, and coconut water from @socaraleigh last week 👌😘I need to go back ASAP! Raise your hand if you're a conch fan 🙋🏻

Give me allllllllll the roasted veggies these days 🤗
Love this mix of brussels, carrots, red onion, and okra tossed in olive oil and seasoned with a little pink salt, black pepper, and dried rosemary. I roasted them in a 425 degree oven for 30-45 minutes. Served it over steamed cauliflower rice and drizzled with a sweet and tangy balsamic reduction. Yummmm 😛
Best part? Leftovers for days! Convenient lunch (2x) AND made the rest into a big breakfast frittata for the remainder of the week 👌

Taco Tuesday is my favorite day of the week 🌮💃🏻 #barbacoa #tacotuesday #fyog


Here's some food for thought 💭🤔
What does healthy mean to you?
Is it defined by the food you eat or don't eat?
Is it represented by the number on the scale?
Do the steps on your fitness watch or number of calories burned determine your health?
How often do you consider your well-being, your mind, and your heart when you think about the word healthy?
Sometimes we're quick to put strict parameters on our health because food, calories, and numbers are easy to control. What's tougher, yet more meaningful and impactful for long term change, is authentically tending to our spirit. How are you feeling today?

#mindfulmonday #intuitiveeating #mindfuleating #fyog #iamwellandgood #foodforthought #eatwellbewell

😰look at those sweaty chocolate chips🍪ALMOND BUTTER COOKIE RECIPE IS UP ON BLAWG NOW

Near the end of the work week, I like to chop up all of my veggies that I know won't last through the weekend and I use them to make a crustless quiche. It's the best way for me to not waste food and to have a healthy breakfast/brunch option on Saturday and Sunday. Did you know you can freeze quiche? 💛
➖6 eggs
➖1/2 cup of milk
➖1-2 cups of vegetables
➖1 teaspoon of dried herbs (I like thyme and rosemary, but parsley, basil, and dill would be delicious too)
➖1 teaspoon of salt
➖1/4 teaspoon of pepper

1️⃣In a hot oiled skillet (I prefer cast iron), brown the veggies over medium high heat. I always start with diced onions and add my chopped veggies a few minutes later. My favorites include zucchini, sweet potato, squash, asparagus, bell peppers, and broccoli. I also like to use spinach or kale if I have it on hand. Sauté greens at the very end with the veggies just to slightly cook them without wilting them.
2️⃣In a mixing bowl, whisk together the eggs, milk, dried herbs, salt, and pepper.
3️⃣Transfer veggies to a greased pie dish* and then pour the egg mixture over evenly. Shake the pie dish around a bit to release any pockets of air and to spread the veggies around if needed.
4️⃣Bake for about 1 hour in a 325 degree oven, or until the center is set. *You can bake this in your cast iron skillet by leaving the veggies in the skillet and pouring the egg mixture over top. Transfer the skillet to the oven and bake as directed.

🍠🌶if you haven't already, check out our $WEET POTATO HA$H recipe on the blog🥔🔥spicy, delicious, nutritious, and cheap af so go eat! it's #foryourowngood 💕 #linkinbio

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