@Regrann from @livforcake - You guys, it's going to get up to 40C (105F) this week. We don't have A/C. Pretty sure imma die 😩☀️🔥☄️ Please send iced treats and beverages 🙏🏻 Or just sympathy 😂 This Black Forest Cake is on the blog this morning 🎉 Recipe link in profile! - #regrann
@Regrann from @sarndilia - Easing into this week with a simple bowl of spiced oats after a lovely couple of days in Charlottesville, Virginia! I forgot to set my alarm last night so I woke up an hour & a half later than usual! 💤As a result I wasn't able to make MamMam breakfast 😭 I felt horrible, but she didn't seem to mind all that much 💕 Today I finally get see my Dietitian, Rachel, again after six whole months! I'm so happy & relieved. I haven't been doing the best in terms of negative self-talk and eating disorder related urges. Luckily I've been able to talk myself out of resorting to certain behaviors, but it's still so difficult. Usually a visit with Rachel helps ease my mind & set me straight a bit! 🤞🏼Remember we are all beautiful human beings who deserve to treat themselves with kindness and compassion. We all occupy the same relative amount of space in this universe and we all play an important role in the destiny of this universe, yet we are all so small & ultimately everything we do will soon wash away into memory. Never forget how significantly insignificant you are--that we ALL are. You are just as worthy, just as special, just as wonderful and beautiful as the person beside you. You deserve to live this life knowing that. ✨ Make mistakes & love yourselves today, friends ✌🏼 That's what life is all about Xx
@Regrann from @claudia.rumi.nutrizionista - Valencia ci ha accolto con una carezza di sole cocente che non mi toccava dai giorni in cui vivevo a Madrid. Arrivate abbiamo passato alcune ore a passeggiare per la città, nella zona del nostro appartamento, aspettando il check in.
Ne abbiamo approfittato per fare un brunch.
Il giro del pomeriggio ci ha portato nel bel mezzo della battaglia dei fiori 🌺
Ci siamo già dimenticare del tempo. Abbiam iniziato ad adattare i nostri orari a quelli spagnoli che ci travolgeranno per qualche giorno.
Il nostro appartamento è piccolo e essenziale con una bellissima terrazza dove poter cenare e un cucinino attrezzato dove potrò preparare qualche cenetta in tutto relax! Ho il mercato del pesce a due passi 🙈
La prima cena è stata arrangiata ma gustata in silenzio. Più che per la bontà del piatto per la stanchezza.
Una stanchezza bella, bellissima! Che fa sembrare speciale anche del riso basmati .
#nutriamiamoci#lessismore - #regrann
@Regrann from @fitness_meals - Also check @fitness_recipes
Caramelized Asian BBQ Salmon
Made by @carlsbadcravings
4 skinless salmon filets , 4-6 oz. each*
1 tablespoon toasted sesame oil, divided
2 tablespoons Asian sweet chili sauce
3 tablespoons ketchup
3 tablespoons quality hoisin sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 teaspoons freshly grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon sriracha
Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better).
SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.
Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes.
Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze.
GRILL DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. When done, remove from grill and brush with Glaze and season with freshly cracked salt and pepper. - #regrann