homemade healthy pizza > take-out 🍕 • thanks @blushnutrition for an awesome recipe for apple 🍎, bacon 🥓, and gorgonzola 🧀 pizza (even though i opted for the veggie version without bacon 😬)• definitely will be making this again! 😋
#whole30day8 : yesterday I worked a double shift and my food was just boring salad & soup. Today is different story. .
Post-HIIT sprints lunch: •cauliflower/zuchinni/carrot "rice" •Ginger, onion, garlic, orange bell pepper, coconut aminos, bone broth •Grass fed ground beef •plantains!! (First time cooking em, a lil burnt but I'm learning) NOMS. Also I think there's about 4 servings of veggies in this 💪
The first picture is a Mongolian style Beef Ramen Stir Fry and the rest of the pictures are an unsatisfactory attempt at Beef Stroganoff. This week has been a bit of a misadventure and learning experience with cooking for me - two rounds with the instant pot that did not turn out as desired and another meal that turned out okay but took much longer than necessary. This week has reminded me the importance of pushing past your failures and remembering that sometimes you have to follow your gut and go ‘off the map’ regardless of what the recipe says.
Going into WEEK ✌🏼feeling more CONFIDENT & prepared as I plan out this week’s menu✨. I’ll admit, before we started this program, the women I’m taking through this program & even myself had a lot of FEARS & self doubts surface - not so much over the workouts, but over the TIMED nutrition part of this program.😬
It’s actually totally NORMAL when starting something new to want to make adjustments or excuses about why it won’t work for your schedule, but it’s written for a PURPOSE by the PROS and it’s been tested to yield BEAUTIFUL results..... so we sucked it up, trusted the process, and some amazing results are already happening in our tribe!
I knew this program was focused on ABS & ASS 🤣 but I’m so impressed with the focus on creating a SUPER positive RELATIONSHIP with food! I can’t shout it LOUD enough how HONORED I am to represent a company who’s focus is on helping us learn to NOURISH our bodies the right way!!! 🍳🥥🥑🥦🍎
There’s too many 🚫QUICK-FIXES out there promising quick empty weight loss. But there’s nothing as POWERFUL as doing HARD WORK & learning to use food to burn fat & create gorgeous strong HEALTHY bodies! As an eating disorder recoverer, Im SOOO PASSIONATE about that!! So watch out WEEK 2...we’re coming for ya!!😘
TOMORROW IS THE DAY! V is for Vino goes live Sunday, January 21st at 3pm PST (6pm EST). We’re going FB live (bio link) 30 minutes before the launch (2:30pm PST | 5:30pm EST) with our wine game show "Is That Wine Mine?", so don’t miss it! On the final day before launch, we have to talk about the most important part of V is for Vino: THE WINE! Each episode, we interview a winemaker from a featured winery. Small batch, hand crafted, wines with integrity and real people behind them: people you get to meet and learn from on #visforvino . Then, you can buy the wines from the show on visforvino.com so you can drink right along with us, and/or pair the wines with the food recipes from the episode.
Tonight’s dish: Monkfish wrapped in Parma ham with asparagus and potatoes
Prawns with garlic on the side
The plan is to teach myself to cook as well as getting help with others over the next few months!! #Fish#Cooking#learningtocook#Dublin#DublinCooking
Only 2 days until @visforvino launches!! Today we’re going to talk about THE RESTAURANT! Want to impress your guests with great recipes that pair with your wine perfectly? At the tail end of each episode, we visit a local restaurant to learn how to cook dishes that pair with the wines from earlier in the show! Then you can go on visforvino.com and get the recipe cards so you can make the dish at home! Octopus salad and Viognier? How about Pinot Noir and roasted chanterelle mushrooms? Our local chefs show you their restaurants, and then show you their skills so you can cook at home like the pros. Next, buy the wine from visforvino.com so you’ve got the perfect pairing ready to go!
Made these 🍳🥓🍔 breakfast burgers last night, and oh my god they were delicious. I made a Maple Dijon black pepper glaze for the bacon that turned out awesome, and Heather cooked the over easy eggs for topping the burger in the leftover bacon fat. #boneappletea#learningtocook