Reposted from @functional.foods - Did you know your adrenal glands are one of the greatest utilizers of vitamin C?
When you’re stressed, your brain releases ACTH which cause your adrenal glands to release Vitamin C. Vitamin C is also a cofactors for your catecholamines, mainly norepinephrine and epinephrine. The more stressed you are, the more Vitamin C your body needs!
Great post and visual by my friend @meowmeix 😊
Foods with more vitamin C than an orange! 🍊
Vitamin C is necessary for the growth, development and repair of body tissues. A recent meta-analysis also showed vitamin C was beneficial to people whose immune system was weakened due to stress.
While vitamin C may not be the cure for the common cold, there is good evidence to support that it helps reduce risk of developing complications when you get sick. Vitamin C itself is also a strong antioxidant that can help boost your blood antioxidant levels which in turn can help reduce risk of chronic disease.
If that’s not motivation enough to get in more Vitamin C, the American Journal of Clinical Nutrition found that those with the highest concentrations of vitamin C in their blood were associated with 42% lower stroke risk.
So don’t neglect this helpful vitamin and remember supplementation is always a great option too.
For more background info, one small orange has 51.1mg vitamin C and a medium orange has 69.7mg vitamin C. The minimum requirement for adults is about 75-90mg a day (but studies show up to 500mg a day to be beneficial).
#cleaneating#healthyeating#nutrition#cleaneats#mealprep#vitaminc#foodprep#fitfood#weightloss#mealplan#paleo#vitc#healthychoices#mealprepsunday#healthyfood#mealprepping#macros#mealprepmonday#eattherainbow#glutenfree#healthyliving - #regrann
Repost from @squat_university
Let's define the difference between a REAL COACH & and self-appointed GURU.🥊
A REAL COACH is there to help YOU grow as a person. It's about how much of a positive impact they can have on your life. It's NOT ALL about the money & padding their wallet. This doesn’t mean they don’t need to make a living, but at the end of the day, seeing their client or athlete succeed, hit their goal & do something they never thought possible is the highest priority. REAL COACHES HELP OTHERS without always having strings attached.🥊
Today however, our production-based society has changed the coaching profession. It's now common place to see 'coaches' making their living selling their 'secrete plan' over social media. It's about money in the pocket over your success for these self-appointed internet gurus. Have a simple question for that coach? Be willing to pay for that answer. These people sacrifice their legacy for short term profits - and the client/athlete is who suffers in the mean time.❌
Here's to those REAL COACHES out there. The ones that are doing thing the right way. And if your goal is to one become a coach one day - think about which one you want to become.🥊
This is the 131st #SquatUclub eligible post. Remember everyday - “like,” & comment using the hashtag #squatUclub within 60 seconds of a new post going up and I’ll pick one person to start working with on whatever help you need (squat technique, an achy hip with deadlifts, etc). TURNING ON post notifications at the top of my profile (click the •••) will help you be first in line each day!
So....I ventured out and tried something different tonight, and I’m still unsure of how it went. This recipe was one of the first to jump out at me when I got the @skinnytaste One & Done Cookbook. It sounded like it would have amazing flavors with all of the fresh herbs in it, bone marrow, and really tender beef. I couldn’t wait to try it!! .
The meat was not a disappointment! I’ve never seen meat just completely come off the bone without a trace of it left! It was so tender it just melted in your mouth like butter, I barely had to shred it because it just fell apart so perfectly! And while cooking, it smelled delicious, all the ingredients were super fresh and flavorful....so I was little shocked when I tried it that it seemed to fall short somehow. It surprisingly lacked a lot of flavor!! I wasn’t sure if it was something I did, or maybe this is how the recipe was supposed to taste and it just wasn’t my thing...I couldn’t say. Never made anything like this before, so I’m not really sure. .
However....now I know if I ever want to make beef short ribs, they come out EXCELLENT in the Instant Pot!! So it wasn’t a complete waste of my time.....andddd after dumping A TON of salt into the pot, the leftovers shouldn’t be too bad! 😜 I’m interested to see if anyone makes this what they think of it! Let me know! Usually Skinnytaste never disappoints...EVERY SINGLE RECIPE I’ve tried is a 10 until now, so I’m a little confused as to whether it’s just me....
A Healthy Habit is any behavior that benefits your physical, mental, and emotional health. These habits improve your overall well-being and make you feel good.
When you decide to stick to a diet, it's simple. You follow rules. You have a list of things you are allowed to eat – and a list you are not. It's unambiguous and when you start there’s always a failure thought.
Here are some options of healthy habits you can start practicing. Not all of these habits will fit with your lifestyle – and that's fine. Simply pick a couple of healthy habits that resonate with you. But don't pick more than you can handle at a time.
• 10,000 steps each day
• Cook at home & meal prep
• Eat more protein and vegetables than carbs
• When eating a meal, start with your vegetables first
• Buy a large water bottle and keep it on your desk or in your bag
• Before bed, think of three things to be grateful for
• Sign up for enjoyable exercise – whether that’s yoga, dancing or cycling with me!
• Stop weighing yourself. Focus on how you feel instead
• Fill your shopping trolley with 50 per cent veg and fruit
• Swap soft drink or fruit juices for water
• Don't say nasty things about other people’s bodies. And don't say nasty things about your own body to yourself – or anyone else.
1 147 hours ago
Had such a blast last night with my favorite people 😁😝🍷Country Concert in the barn!! @stacepop
2 157 hours ago
BENNY SPECIAL ALERT! 🚨 Introducing the Fiesta benny! Complete with salsa fresca, avocado, chipotle mayo, topped with @blacksheepvegancheeze Hard Varm and all the regular fixin’s! Available today and tomorrow, so come on down and give it a try!
🇺🇸 Grilled Chicken, Basmati Rice & Greens 🍃 I have just arrived in Miami yesterday so I’m throwing it back to a dinner from awhile ago in Paris 😋 Hope you have a great weekend guys! 💯
🇫🇷 Poulet Grillé, Riz Basmati & Légumes Verts 🍃 Tout juste arrivé à Miami hier du coup retour sur un dîner d’il y a quelques temps à Paris 😋 Bon weekend à tous ! 💯
Details 👉 grilled chicken (cooked in @terradelyssa_fr olive oil for a few minutes on each sides, then topped with cilantro) + steamed basmati rice + @lagrandeepicerie broccolini + @florette_france leafy greens + avocado + black sesame seeds
84 619312 hours ago
happy #nationalbananabreadday !! hope everyone has a chance to celebrate bc banana bread is a wonderful thing!! i’ve been working on a recipe for the past couple of weeks, and it just happened to coincide with national banana bread day, so here’s the recipe!!
- - -
banana bread (df + gf)
3 ripe bananas
1 tsp vanilla extract
1 1/2 tsp @bragglivefoodproducts apple cider vinegar
1 3/4 c @bobsredmill oat flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tbsp coconut sugar
3/4 c @guittardchocolate chocolate chips + 1/4 c for topping
banana slices for topping
preheat oven to 350F. in a large bowl, mash 3 ripe bananas. mix in eggs, apple cider vinegar, and vanilla extract. then add oat flour, baking soda, salt, and coconut sugar. finally stir in chocolate chips and pour into an 8” by 5” pan lined with parchment paper. top with banana coins and more chocolate chips. bake for 45-50 minutes. let cool for 10 minutes before slicing and then devouring!!💞
42 3735 hours ago
Vegan Dumplings with a Sweet & Sour Cabbage-Mushroom Filling drizlled with Chili Broth on top 🥟🌶🍄 Created by @beferox 💛⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Sweet & Sour Dumpling Filling ~⠀
Heat 2 tbsp canola oil in a pot over low-medium heat, added 1 small onion (chopped), 3 cloves of garlic (minced), 2 cm long piece of ginger (minced), 1/2 small cabbage head (finely chopped) and let everything cook for about 3-4 minutes before adding 200g chopped mushrooms.⠀⠀
Let everything cook for another minute then add 1 tsp salt, 1 1/2 tbsp. flour, 1 tbsp dark soy sauce, 1 tbsp apple cider vinegar and 2 tbsp brown sugar.⠀⠀
Stir everything together, after 5 minutes the filling is ready ⠀
This recipe makes enough filling for 26 dumplings.⠀⠀
For the chili broth that goes on top of the steamed dumplings mix together 100ml vegetable broth, 1 tbsp canola oil and 1 tsp chili flakes. Drizzle over dumplings⠀
Amazing recipe by @functional.foods ❤
Looking for a fun way to incorporate seasonal squash and more veggies into your meals? Try this VEGAN SPAGHETTI SQUASH LASAGNA! I promise you, it’s 🔥🔥🔥
Lasagna was one of my favorite meals growing up. However, since dairy and wheat aren’t compatible with my body, I haven’t had it in years. This dish is great as a side or on its own and perfect for the cooler weather.
To make the VEGAN SPAGHETTI SQUASH LASAGNA, you will need:
• 1 spaghetti squash
• @miyokos_kitchen vegan mozzarella
• 1 jar @raoshomemade marinara sauce
• 3-4 cups chopped Swiss chard
• Fresh chopped basil (top)
Pre-heat oven to 400°F. Cut the spaghetti squash lengthwise from stem to tail and scrape out the seeds and stringy bits of flesh.
Place the squash halves face down in a roasting pan and add enough water to lightly coat the bottom of the pan. Cook 30-40 minutes or until squash is tender.
When the squash is done, remove from oven and let cool for 30 minutes before handling.
Next, lightly grease a 9x13 casserole dish with a bit of coconut oil. Start by creating the base layer with one half of the spaghetti squash (use a fork to scrape out strands). Spread squash evenly (semi-compact) followed by a layer of @miyokos_kitchen mozz. I used half the cheeze for the first layer and the other half for the second layer. I layered the cheeze chunks out about 1 1/2-2 inches apart.
Next, chop up ~1 1/2 cup of Swiss chard and lay evenly over the spaghetti squash and cheeze. Pour 1/2 a can of @raoshomemade marinara sauce over the Swiss chard. This is all the “first layer.”
Repeat the above steps to create the “second layer” starting with the other half of spaghetti squash. Make sure the top layer is sauce.
Cover the dish with a small baking sheet (could cover the dish with foil but I don’t use aluminum in cooking) and bake for 20 minutes at 400°F. Next, remove the sheet/foil and bake for an additional 10 minutes uncovered.
Once done, turn the oven setting to HIGH broil and cook for ~2 minutes (this gets the mozz browned and bubbly).
If I had to choose one breakfast combo to eat every single day, this would hands down be the winner - pasture raised eggs, roasted sweet potato and broccoli, and fresh avocado slices. What’s your favorite go-to breakfast combo?