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stufffffffed butternut squash with quinoa, kale, cranberries, and chickpeas, topped with sliced almonds 😳 perfect thanksgiving dish!!
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Ingredients:
- 2 medium butternut squash
- 2 tbsp oil of choice, divided - 3/4 cup quinoa - 1.5 cups broth (i used low sodium veggie)
- 1 bunch kale (remove stems and chop)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt, 1/2 tsp black pepper - 1 (15 oz) can low sodium chickpeas (rinse and drain)
- zest of one orange, plus 1 tbsp orange juice
- 1/3 cup dried cranberries
Directions:
1. Preheat oven to 425F. Halve the butternut squash, scoop out the seeds, then put on baking tray with cut sides up. Drizzle with 1 tsp oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is tender with fork. Remove from oven and let cool. Reduce temp of oven to 375F.
2. While squash is baking place the broth in a small saucepan and bring to boil. Add quinoa, return to boil, then reduce heat, cover, and let simmer for ~12 min. (Until broth is mostly absorbed). Remove from heat and let sit, covered, for 15 min. Fluff with fork then set aside.
3. Heat remaining 1 tsp oil in a large skillet over medium heat. Add the kale and cook until wilted. Then reduce the heat to medium low. Add the garlic, oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cool additional 30 sec until fragrant. Stir in chickpeas, orange zest and juice, cooked quinoa, and cranberries.
4. Once the squash is cool enough to handle, scoop out the flesh, leaving about 1/2 inch thick border around the sides and 3/4 inch thick border along the bottom. You can keep the flesh for another use (add to smoothies, mash with olive oil and Parmesan, etc). Stuff the kale quinoa filling into the squash halves, then return it to the oven and bake at 375 for about 10 more minutes until hot. You can sprinkle with grated Parmesan or crumbled feta or keep it plain and serve warm!

Promise there are oats underneath the fruit and pnut butterπŸ˜‹ #whatveganseat #happytuesday #breakfastismyfavorite #loveyourhunger

fuel your hunger πŸ˜‹
today's recipe: no-bake energy bites. {oats. peanut butter. honey. chocolate chips. crasins. chia seeds} So great right before a workout, for hiking on the trails, or as a mid-morning work snack.

#loveyourhunger

Brioche for breakfast ~ todays edible accomplishment (thank you for the inspiration @whatscookinglisa)
#loveyourhunger #springiscoming #homemade #breakfastinspo

This was the best chickpea salad sandwich I've ever had. Usually they turn out dry and flavorless but I finally got it right! Have I mentioned that I love colorful food? 😁 #EatTheRainbow #LoveYourHunger

Salad in a jar! Meal prep deliciousness 😍😍😍
From bottom to top:
β€’Tahiti salad dressing β€’ corn
β€’ black beans
β€’ tomatoes β€’ lemon pepper chicken
β€’ lettuce

Tada! Shake and enjoy!

#holisticnutritionist
#loveyourhunger
#nutritionallywhole

Over the years, in my pursuit of the dream bod πŸ‘™πŸ”₯, I've tried quite a few diets. The deprivation kind - no bad food whatsoever for some arbitrary period of time, which I'd usually fail at within the first day or two. Weight watchers for a month or so, which, paired with running, did result in pretty significant weight loss. Counting calories strictly, which was okay for a few days but left me feeling dissatisfied and unhappy by the end of the week. .
Over the past year I've learned so much about what it means to eat well and to take care of my body. After so many years of thinking that the only way to lose weight was to fend off the uncomfortable and unsatisfying feeling of hunger for as long as possible (to which I would inevitably always give in to) I learned this amazing fact:
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Hunger is not something you need to "beat" or test your willpower on. Hunger is a warning sign. It is the empty light for your body's gas tank and means that your body is deprived of something that it needs. Listen to your hunger and respond to it by giving your body good, nutritious fuel to help power you through your day.
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I now understand that you can eat delicious, satisfying portions of food at every meal, never go hungry, and STILL lose weight (if that's your goal), as long as the food you are consuming is nutritious and satisfies your body's needs. All the while, you'll be building a healthier body and, as a by-product, improving your appearance too.
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But if you feel lost on what the "right foods" are to eat, I recommend reading #thebodybook by @camerondiaz
That booked changed my life and I wish everyone would read it πŸ™ because it is SO amazing. It's educational and positive, and will even make you laugh. Check it out if you can! πŸ’›
#healthyeating #fitnessmotivation #loveyourhunger

Veggie Bae-Ritto πŸ˜‹
#LOVEYOURHUNGER
#SHINEEVERYDAMNDAY

MOST RECENT

Amen 100x overπŸ™πŸ½My favorite RDN nails it again with the water color wisdom. I hope that you all have a very happy thanksgiving filled with family, friends, rest, relaxation and all the heart-warming, guilt-free, delicious food. I realize that this holiday may be triggering for many, but remember, it is one day out of the year. Nourish your mind, soul and body. There is no need to track anything or to restrict food that you really want to eat, especially the dishes that only come around once or twice a year! Focus on spending quality time with the ones you love most. Last I checked, you were breathing and have a body, and that alone is something to be grateful for today and everyday!!πŸ¦ƒπŸ½πŸ’•
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#Repost @immaeatthat (@get_repost)
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Conversations about food restriction, food guilt, good & bad foods and needing to micromanage our body size are as common at #Thanksgiving gatherings as pumpkin pie. Here’s to surviving those unhelpful conversations and finding satisfaction and fullness this Thanksgiving 🍻 #immawatercolortherapy
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#inspirewellfit #thanksgiving #healthytips #health #wellness #loveyourhunger #foodisfuel #bodypositivity #foodblog #thekitchn #rd2b #balance #foodie #intuitiveeating #nutrition #antidiet #recovery #recoverywarrior

stufffffffed butternut squash with quinoa, kale, cranberries, and chickpeas, topped with sliced almonds 😳 perfect thanksgiving dish!!
β€’β€’
Ingredients:
- 2 medium butternut squash
- 2 tbsp oil of choice, divided - 3/4 cup quinoa - 1.5 cups broth (i used low sodium veggie)
- 1 bunch kale (remove stems and chop)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt, 1/2 tsp black pepper - 1 (15 oz) can low sodium chickpeas (rinse and drain)
- zest of one orange, plus 1 tbsp orange juice
- 1/3 cup dried cranberries
Directions:
1. Preheat oven to 425F. Halve the butternut squash, scoop out the seeds, then put on baking tray with cut sides up. Drizzle with 1 tsp oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is tender with fork. Remove from oven and let cool. Reduce temp of oven to 375F.
2. While squash is baking place the broth in a small saucepan and bring to boil. Add quinoa, return to boil, then reduce heat, cover, and let simmer for ~12 min. (Until broth is mostly absorbed). Remove from heat and let sit, covered, for 15 min. Fluff with fork then set aside.
3. Heat remaining 1 tsp oil in a large skillet over medium heat. Add the kale and cook until wilted. Then reduce the heat to medium low. Add the garlic, oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cool additional 30 sec until fragrant. Stir in chickpeas, orange zest and juice, cooked quinoa, and cranberries.
4. Once the squash is cool enough to handle, scoop out the flesh, leaving about 1/2 inch thick border around the sides and 3/4 inch thick border along the bottom. You can keep the flesh for another use (add to smoothies, mash with olive oil and Parmesan, etc). Stuff the kale quinoa filling into the squash halves, then return it to the oven and bake at 375 for about 10 more minutes until hot. You can sprinkle with grated Parmesan or crumbled feta or keep it plain and serve warm!

Lately I’ve been feeling really good about myself and life and neutral about my body. But all of that changes when I came home for break. I feel so fat and disgusting. I haven’t used those words to describe myself in a few weeks, and yet I feel that way now. I was looking in the mirror and I am massive. I knew I shouldn’t have eaten as much as I did the few days before leaving. I had a bunch of food at the thanksgiving feast my school put on, 2 slices of pie with dinner the next night, and on Saturday I had a HUGE breakfast and a HUGE lunch. Then last night I had a really big dinner. I no longer trust my hunger cues. I don’t want to slip. I was doing so well! The hardest part is that when I get back to school, I might start doing better, but then 3 weeks after I get back, I’ll be here again for break and probably feel this way again. It’s a horrid cycle and I hate it. I hate myself. I want to self harm, but if I don’t have any behaviors this month then I can go back to only seeing a school therapist once a month and monthly weight checks and seeing my home therapist over video call once a week, and I really want that. Ugh. My life.
On a brighter note, I’ve been teaching Dobby to β€˜sit pretty’. It would go a lot faster if I was consistent with training him. Maybe that’ll come soon. But he’s so cute! My little baby boy.
#esa #emotionalsupportanimal #emotionalsupportcat #beatana #ana #anorexia #anxiety #eatingdisorder #ed #recovery #prorecover #prorecovery #keepfighting #anarecovery #warriorchallenge #recoverywarrior #vegetarian #food #depression #foodnotfear #fightana #edrecovery #eatingdisorderercovery #realrecovery #recover #support #strongnotskinny #eatittobeatit #loveyourhunger

Spent my afternoon working on a special little project for all of our Heartbreakers!! Let's just say your weekend doesn't need to be workout free 😜
πŸ’ͺSTAY TUNED
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#workout #eatclean #trainmean #justdoit #loveyourbody #loveyourhunger #loveyourself #lagree #megaformer #inspired

came home last night and wine-drunkenly made vegan banana nut muffins πŸ˜‚ #whyamilikethis .. recipe below!
β€’β€’
Ingredients:
Dry-
* 3/4 all purpose flour + 3/4c whole wheat flour
* 3/4c coconut sugar
* 2 tsp baking powder
* 1 tsp cinnamon
* 1/2 tsp salt
Wet-
* 2 medium ripe bananas, mashed
* 3/4c unsweetened almond/cashew/other non dairy milk
* 1/4c canola oil
* 1 tbsp lemon juice
* 2 tsp vanilla extract
Add ins
* 1 medium ripe banana (cut in chunks)
* 1/2c chopped walnuts + extra for sprinkling on top
Instructions
* preheat oven to 400F. Lightly grease cups of muffin pan or fill with non stick liners
* In a large bowl mix together the dry ingredients. In a medium bowl mix together the mashed banana with all the wet ingredients. Add the wet into the dry and mix until it just starts coming together. Don't over mix- lumps are your friends. Add in the chopped banana and walnuts and give it like four more stirs.
* Divide the batter evenly among muffin pan- should make 12 muffins. And finish by sprinkling more nuts on top of desired. Bake for 22-26 min until muffins have risen and are golden brown on edges and toothpick comes out clean. Let cool for about ten min before eating :)

gosh i hope heaven tastes like this 🐝 slept for ten hours last night, had the windiest but sunniest longrun this morning, and followed it with this beaut :') happy Friday my little love muffins ✨

bless the f up 😍 kept it plain and simple last night with some whole wheat bread, mashed avocado, and that glorious egggyy egg on top.. so perfect my GOODNESs

okay but can we 😍😍 I've been craving cookies like it's no one's business πŸ˜… so vegan oatmeal raisin cookies it was, homemade with so much stinkin' love. Recipe below!
β€’β€’β€’ Dry Ingredients:
1 cup oats
1 cup oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

Wet ingredients:
1/4 cup + 2 tbsp melted coconut oil
1/4 cup coconut sugar
1/4 cup maple syrup
2 flax eggs (2 tbsp ground flax + 6 tbsp water whisked together and set aside for 15 min)
1 tsp vanilla extract

Add-ins:
3/4 cup raisins, packed
1/4-1/2 cup oats
Directions:
Preheat oven to 350 degrees fahrenheit.
Line a baking sheet with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together all the dry ingredients (oats, oat flour, baking powder, baking soda, cinnamon & salt). In a large bowl, whisk together the wet ingredients (coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla). Whisk it until it's thoroughly combined and resembles caramel.
Add the dry ingredients to the wet ingredients and whisk thoroughly until combined. Then fold in the raisins and oats - the dough will be sticky!
Scoop the cookie dough and drop onto the baking sheet into preferred size. Then take a fork or your hand and gently flatten the cookies into a round disc (they won't spread during baking). Bake for 10-12 min. Then use a spatula to lift the cookies into a cooling rack and allow to cool completely. Enjoy!! πŸ˜›

I was in the midst of a mid-longrun pity party this morning, and had to remind myself how far I've come in the past six months and how grateful i am to have the gift of running 😌.. grateful to be able to do something that i love, something that tests my endurance and patience, but more importantly something that constantly reminds me that i can push myself harder than I'd ever dreamed. with every passing day, I'm grateful for what my leggies give me, a chance to move forward, and a chance to run for those who can't πŸ’›πŸ’™
β€’β€’
the normal stovetop oats and muesli cooked with cinnamon, maca powder, cashew milk, and mashed banana.. topped w all the goodies πŸ˜›

WORK HARD, SEE RESULTS.
One of my favorite things about fitness is that it all comes from within. No one can take credit for what you've accomplished. That's why I'm so proud of my strength. No one gave it to me, I earned it. Just me putting in the work. Through every rep, every mile, every drop of sweat; I did that. Just me.
I spent a long time working out alone in my living room where no one could see me struggle. That's why I'm so impressed by all the men and women who walk into our studio and are just getting started on their journey. It takes courage to take that first step in changing your life, but it's so worth it. Keep pushing, keep sweating. I promise you're on the right track.

buffalo cauliflower wing tacos 😳 outdoing myself every dang time like :’) holy moly

woke up way too early this morning before work and didn't know what to do with myself πŸ˜… so i made some chocolate chip pancakes using @nancysyogurt greek yogurt - topped w pasture raised butter n maple syrup 😌 so deliciousssss and perfect i die

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Here's that workout I promised!!
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What do you need? Workout clothes, sneakers, and a step. That's it!πŸ‘ŸπŸ’ͺ
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LEG DAY HIIT CIRCUIT
3-4 Rounds
40sec work: 20sec rest
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β€’LATERAL LUNGE JUMPS
β€’3-WAY SQUAT JACKS
β€’PLYO KNEE UPS
β€’STEP UPS
β€’360 JUMP SQUATS
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Remember: HAVE FUN!! And as far as the exercises... all jumping exercises should land on soft feet with bent knees to protect your joints. As a warmup, give all the exercises a try, and then jump rope for a song (3-4min)
Modifications: don't jump. If you need to modify, take out the hops! Work up to it and eventually you'll get there πŸ‘

DM me with any questions! HAPPY HOPPING!! 🐰

feelin’ all sorts of proud of myself after this one πŸ˜… .. grilled chicken marinated in lime juice, cumin, garlic, paprika, olive oil, onion, and chili powder πŸ˜› with brown rice, cilantro, black beans, salsa, guacamole, romaine, corn, and a lil spoon of @chobani plain Greek yogurt in place of sour cream !!

had one of those long runs this morning that gently reminded me that, even in the most perfect conditions, not every run is going to feel like I'm flying through the clouds... and just getting through it is okay and enough 😌 happy Saturday, moonbeams!!
β€’β€’
the normal goodies- oats and @evokefoods muesli cooked in cashew milk with cinnamon, mashed banana, vanilla, and maca.. topped with berries, banana, and @traderjoes flax/chia pb πŸ€—

whole wheat pumpkin cranberry muffins for my fellow associates 😌 recipe courtesy of my babelet @ashley_bannister .. let me know if you want it!

that little pool of nut butter though 😳 .. god bless. please do yourself a favor and buy some @eatnuttzo if you haven't tried it.. so good. happy Wednesday my cutie pies :)

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