I hadn’t thought I looked like I have been losing weight. (Over 18lbs lost in 2-4 weeks) I still feel like I’m the same weight and made no progress. until I looked in the mirror the other (and did this comparison) and realised I looked slimmer so thought I’d take a selfie how I usually do and compare it to one I took on 2nd of February when I went to see the kaiser chiefs! And I can tell I’ve lost weight. Very pleased with myself.
- currently 18.4lb down. I’m excited to see more results, I’m currently using #thermofightx also with a #ketodiet
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Waterleaf,botanically known as Talinum triangulare is an edible leafy vegetable that belongs to the Portulacea family. Common names include Ceylon spinach, waterleaf, cariru, Gbure, Surinam purslane, Philippine spinach, Florida spinach, potherb fameflower, Lagos bologi, and sweetheart.
It is originally from West Africa before spreading to other parts of the world such as Asia and South America. Waterleaf is a herbaceous perennial plant that normally has its stem evident above ground.
This green leafy vegetable is referred to as waterleaf due to its high moisture contents of approximately 90.8 g per 100 gm of the leaf. The leaf is sticky when cut and its sticky nature is attributed to its high pectin content that supplies the dietary fibre.
This vegetable contains lots of water and nutrients such as minerals, vitamins, crude fibre, lipids, crude protein and others which make them nutritious and medicinal in several ways.
Waterleaf thrives well during the rainy season or if properly irrigated but yet can still tolerate drought weather conditions. The drought tolerant nature of this plant is because it tends to simulate a crassulacean acid metabolism (CAM) pathway.
I wish I’d had a health coach to help me through years of:
~ sugar addiction ~ comfort eating
~ over eating 😆
~ that terrible 4pm slump 😴(now a total thing of the past. ~
My journey would have been so much easier if I’d had support, teaching & simple steps to take that I now know make a HUGE impact. 💪💪 ~
A lady rang the other day to book a session with me & she said, “I feel like I’ve been shooting in the dark for years, I accidentally discover health things that work but I don’t know why & then I lose my way again.” I hear this all the time from precious people that just want to feel energised & make health a lifestyle & not a constant GOAL!
I can’t wait to help you on your health journey to a healthier, more energetic & happier you. So you can start living your very best life. It’s easy, simple & fun if you know how. 🥕🍎
Call me on 0434 296 181 or message me. ❣️ & Health
Flexitarian eating is a diet that promotes both our health and our planet’s health. It is based mainly on plant foods, includes some lean meat, fish and other proteins (e.g eggs, dairy), whole grains and good fats.
Try this fresh and vibrant sweet potato, corn and black bean salad for meat-free Monday, it’s a great way to obtain phytonutrients, reduce meat intake and your environmental footprint:
2 medium sweet potatoes, cubed (skin on)
2 cons corn
1 red onion
2 cloves garlic
1 can tomatoes
1 can black beans
1 can red kidney beans
1 capsicum, chopped
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon olive oil
To serve: avocado, coriander, lime wedges, feta cheese, fresh chilli 🌶
Preheat oven to 180 degrees, place sweet potato on 1 tray, corn cobs on another. Drizzle vegetables with oil and roast until golden brown.
Whilst veg are roasting, sauté onion and garlic until softened, add spices and toast, 30 seconds.
Add tomatoes, drained beans, capsicum and a splash of water to loosen mixture if needed.
Cool until capsicum softens.
Chop corn into a mixture of small cob pieces and shaved kernels. Fold roasted vegetables through bean mix.
Scatter with coriander, diced avocado, lime wedges, feta, chilli and serve.
Thank me later 😊
The Arrigoni Group Research Department takes another big success!
It has been published on the scientific journal “Agriculture” – published by MDPI – the article Experimental Nets for a Protection System against the Vectors of Xylella fastidiosa Wells et al.
The article reports in detail the results of the SiProXyNet project, in which the entire Arrigoni Group – through its Sister Company Sachim srl – played a decisive role in collaboration with the Universities of Bari, Foggia and Salento.
In the SiProXyNet project it has been tested the ability of some of the best Arrigoni agrotextile nets to retain the insect Sputacchina, a vector of Xylella fastidiosa. The results were extremely encouraging, indicating in the Arrigoni protection networks a very effective tool to control the epidemic.
Here the article on the “Agriculture” Scientific Review:
HOW TO MAKE YOUR VEGGIES TASTE GOOD 🥬🥦🥒🥕🤩🥳 It’s no secret that veggies are good for us! But I understand that not everyone loves the taste of them! So here are some ways to make your veggies taste good so you will actually want to eat them! 🤤 Tag a friend who doesn’t like veggies👇🏼 😅
1️⃣Cook your veggies in different ways – don’t just steam your veggies. Bake them; stir fry them, BBQ them.
2️⃣Cook with a healthy oil – use a healthy oil like extra virgin olive oil to help bring out the unique flavours in the veggies and boost the absorption of fat soluble vitamins! Try flavoured oils like chilli or garlic oil too.
3️⃣Experiment with flavours – adding a small amount of crushed garlic, sliced ginger, mustard, herbs, spices, chilli paste, honey, maple syrup or sauces like soy & tamari can completely transform your veggies. Experiment and find .... Continued on blog - link in bio 👆🏼
What’s your favourite way to flavour veggies? Tell me below so I can try it 😍🤩
Meet Julia Dimakos @juliadimakos from Mono, Ontario, Canada 🇨🇦 “My journey began after I had my children. Prior to becoming a mom, I lived in the city and had a fast-paced career as a Recruiter. I loved the excitement of developing relationships with corporations, then seeking out and filling positions with the best-suited candidates.
After my husband and I made the decision to have children, we left the city and moved to the country. When my second child was born, we hired a nanny. This nanny grew up on a very large country property, surrounded by animals and a huge vegetable garden. I loved the idea of growing organic food, but had no idea where to start. When my nanny offered to help me start a garden of my own, I jumped at the chance!
Fast forward 7 years and we now live on a large country property, surrounded by ravines and forests. My vegetable garden is 2000 square feet in size. It's surrounded by an 8-foot tall deer fence, filled with raised beds. There's a picnic table in the centre, covered by a pergola and a grape vine growing up the one side. It's a lovely place to work and spend time.
Initially, I started growing food to feed my family. When my children were babies, I was concerned about feeding them food that had been contaminated by chemicals and pesticides. I was also concerned about genetically modified food. We try to eat organically, as much as possible, so growing our food was a great way to control the food we had access to.
Gardening and growing your own food shouldn't be stressful or difficult. Knowing that your family is fed the healthiest food, grown through your own effort and energy, is a very fulfilling experience. If something doesn't turn out as planned, due to weather, insect or disease damage, that's ok. Whatever you do manage to grow is better than not growing anything at all. As long as you try, you'll learn along the way and learn how to do things better the next time around.”