i just love my nourishing lunch/dinner bowls so much that i have them nearly every day 😍🙌🏼 who's with me? 🙋🏼 of course i have different combinations all the time, like a different source of carbs/proteins but in general they're basically the same because it's so easy and simple to prepare 😋🍅🥒🥕🍃 let me know your favorite nourishing bowl combinations in the comments!! what should i try next my bowls? ☺️👅 at the moment beetroot is an essential for me as you can probably already tell 🤔😅
Join us this Sunday at @thegentlebarn visit brought to you by @plantpurenela @_marisa_elena @sirfredgear it's going to be so much fun! Swipe right for more info 👉🏼 Bring sunscreen, vegan lunch, @thefrankenstand will be serving food! #familyfun#gentlebarn#animals#animalrights
7kg down on our 14 Day Skinny Waist Challenge program💃🏻💃🏻💃🏻💃🏻💃🏻The kinda good news I loooooooove. . . Guess what, she actually did this DIY and checked in with me as we agreed. (Time for some bust lifting😉😉)So yea, believe it when I say the program on auto-pilot. Once you have the Skinny Waist bundle in your hands, you can roll with it your own style. You don't need to wait for the group events to #snatchyourskinnywaistback .. . . Yes!!!! Its a beautiful Wednesday indeed. Have an awesometastic day lovelies, crush those goals and wear a smile all day. You deserve joy and nothing should take that away from you❤❤❤❤
Guten morgen 🌞 hier in München scheint seit Tagen die Sonne und das tut so unfassbar gut. Meine Laune könnte trotz absoluten Arbeitswahnsinns nicht besser sein. Heute ist außerdem Bergfest. Mal schsuen ob sich die Sonne wieder durchringen kann. Zur Feier des Tages gibt's Chiapudding mit Soyajoghurt 🌸 Habt einen tollen Tag 💜
Buffalo chicken salad // I neglected to prep my lunch for this busy day, so it was a few olives here, and a few clementines there until I could escape to the sunny patio & down some pre-movie-night protein. I was weirdly craving chicken so I got this colorful salad for the first time in years, no bread, no croutons, no cheese & dressing on the side, pretty please.
Nutritional Medicine seems to be quite a misunderstood profession. The majority of people think my job is to help people achieve their weight goals, but in actual fact, I treat very few weight loss cases. I thought i’d just clarify what we do and why you could see a nutritional medicine practitioner. First of all, contrary to popular belief, we are not witch doctors. We are not purple haired hippies and we do not sell you crystals to heal your irritable bowel syndrome (nothing against crystals, my house is full of them). We are not ‘health coaches’. I don’t know what that really is to be honest, all I know is we’re not that. We do not practise pseudoscience and we are certainly not alternative. We use food as medicine. If food is alternative, then so is human existence. We are not anti-western medicine and we do not hate doctors. Actually, we encourage our relationships with them. We won’t tell you to stop taking your medication. We are bachelor qualified, evidence based and licensed to practise under Australian law. We have extensively studied and been examined on anatomy and physiology, disease manifestations, biochemistry, nutritional biochemistry, research and evidence analysis, pathology, clinical diagnosis, drugs and pharmacology. We have done over 420 hours of clinical practice in order to be granted our degrees. We are required to complete the OSCE examination (objective structured clinical examination) - a compulsory physical assessment for health science degrees such as medicine, optometry, midwifery, radiography, dentistry and other physician specialties. We understand science based medicine and practise with evidence based treatments. I've just written an article on what we actually do as nutritional medicine practitioners. Please educate yourselves 😊 http://www.thenutrientproject.com.au/articles/what-do-nutritional-medicine-practitioners-actually-do
I did a little thing today. 🙈 I low-key announced the relaunching of my website CaitlinCuriosity.com. Eeee! I rebuilt it because honestly I wanted it to be less as a place to find out how to work with me and more as a blog & resource for your wellness journey. 💕 - Go ahead and check out the link in the bio, let me know what you think, and let me know what Y O U want to see. Workouts, recipes, beauty, lifestyle. All about it. Lots of new content and guides up my sleeve that I can't waiiiiiit to share with each & every one of you. Thanks for the endless support babes! (📸: @zoaphoto ✨)
when your SPROUTED LENTIL BURGERS turn out amaze… you have two for lunch 💃🏻😎💁🏻✌🏼️ i combined soaked + sprouted lentils and almonds into a food processor with loads of herbs, onion and pink himalayan sea salt.. cooked them in a hot pan with the lid on for 6 minutes and BAM! i think these are my favourite veggie burgers everrr. served with shrooms, pumpkin, avo and GREENS. #vegan#cleaneats#realfood
This was dinner for tonight - tilapia (cooked it from frozen ) with pesto, tomatoes, and mozzarella with a side of sweet potato and roasted asparagus. All done in less than 30 minutes 😀. You could use the same topping over chicken or any other fish you prefer. A little cinnamon and coconut oil is good in a baked sweet potato 😋💕.
***Healthy Yummy Dinners under 500 calories*** It's that time of the week...Tuesday and you're not sure what to cook that's healthy and delicious...well here's a fun idea....under 500 calories and using eggs, one of my favorite foods ever :-) SHAVED ASPARAGUS SALAD WITH SHALLOTS AND FRIED EGGS Makes 1 serving Since this is a weekend lunch it involves some cooking. Weekday lunches during this challenge are simpler and utilize leftovers so as not to require cooking. Ingredients 1 tablespoon olive oil, divided 1 medium shallot, thinly sliced crosswise 1/2 bunch green asparagus (about 8 medium stalks) 1/8 teaspoon kosher salt freshly ground pepper 2 cups arugula 1 large beefsteak tomato, cut in 1/4-inch cubes 1/2 ounce feta, crumbled juice of 1 lemon 1 tablespoon parsley, coarsely chopped 2 large eggs for women; 3 large eggs for men Procedure Trim an inch off the root end of the asparagus to get rid of the woody part. Using a vegetable peeler and starting from the root end, shave the asparagus into thin ribbons (6-8 large stalks should yield about a cup). In a medium nonstick skillet, heat 2 teaspoons olive oil over medium-high heat, then add the thinly sliced shallot. Cook for 1 minute, until shallot has softened slightly. Add asparagus ribbons, season with kosher salt and freshly ground pepper, and cook for 2 minutes, tossing occasionally, until asparagus is cooked al dente (should be crunchy, not soft). Transfer asparagus mixture to a medium mixing bowl, add arugula, chopped tomato, feta, lemon juice, and parsley, and toss. In the same nonstick skillet, heat the remaining olive oil over medium heat. Crack the egg into the pan, season with freshly ground pepper, and turn the heat to low. Cook the egg 2-3 minutes, until the white is completely opaque and set and the edges are starting to brown. Transfer the asparagus salad to a bowl and top with the fried eggs. 395 calories 20.2 g protein 26.6 g fat (7.2 g saturated) 20.7 g carbohydrates (4.3 g fiber, 5.3 g sugar) 336 mg sodium #coachmarinaopik#healthyfood#dinner#fitmom#fitmama#yummy#healthyrecipes
EMOMs. A great tool to use to build up your stamina without constantly redlining. Value: less risk of injury due to the constant max heart rate efforts of regular WODs. When you reach that maximum heart rate injury is more likely to occur from broken form. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ EMOM 16 5 Squat Snatch 115 10 Bar Facing Burpees 15 Pull Ups (*waits for pull up police*) 200 Meter Run