#Nutritional value of cucumber

[autism-corner]

forgot.

[yalbeunmin-hoe]

·་ ·. ִֶָ ݁˖ Unpinning at 55kg · ݁˖ ִֶָ་·.˖་ ִֶָ

(again)

How to deal with hunger ?

Drink water until your belly feels swollen and painful, like 1L at once

Drink a cup of strong coffee

Chew gums. It break fasts but it's better chewing 20 gums for 100 calories through the day than eating 350 per meal

Drink tea

Drink a LARGE cup of iced coffee

But what to eat when I need to?

Snacks:

Carrots, they're very fullfilling and perfect snacks! Cut them in into sticks and chew untill your jaw hurts<3

Rice cake! It doesn't have significant nutritional value but drink 500ml of water 15 minutes before, then eat 2 rice cakes! they're only 25 calories each

Milk. Has the best nutritional value of the list but I'd recommend the skimmed version, it's about 68 cals (200ml, vs 115/regular ver.)

½ apple

Diet coke. It SLOW down the metabolism, so drink 2 cups of water for each cup of coke

Monster Zero. Same thing as the Diet coke, so be careful. It doesn't make you fatter but doesn't help tj get skinnier as well

Watermelon. You can eat like 300g and it won't be 100 calories yet :3

Lunch:

For lunch I usually have two favorites, and both include egg whites! egg whites are about 20 calories each and are the healthiest part.

When my intakes is lower I tend to make a Brunch with: banana pancake, greek yoghurt, and grapes! (Pancake: 2 egg whites, 1 small banana, 1 tbsp of oatmeal flour, 1 tbsp of oat meal, yeast, 1 tsp of honey. 190 calories)

When I need to eat next to my mom, I like to cook cauliflower rice(1 tbsp of rice and cauliflower as desired), steam chicken, 1 egg white, tomatoes and zucchini~

Dinner:

I do not recommend having dinner, BUT if it's really necessary, eat something light. My biggest recommendation are cabbage and tomatoes:

Salad with purple and green cabbage, tomatoes, cucumber, onion, carrot... Add some seasoned mayonnaise and it's perfect 👌

cabbage soup. Really light, perfect for dinner

Tomatoe Soup. Some call 4n4 soup, it's about 20 calories and VERY fullfilling, by you need to sleep right after because your body burns it really fast

Potato soup with chicken and egg white! It's a bit higher in cal but definitely worth it!!

Smoothies! (Strawberry+banana, apple+melon+basil, mango, etc...)

Breakfast:

I eat mostly health foods, doesn't matter what but my favourites are:

Cereal Bar

Green tea with milk

Lemon and honey tea

Oatmeal with water

Omelete with fruits

Grape

Strawberry

Melon

Watermelon

Greek Yoghurt

If you can skip dinner, DO NOT skip breakfast.

Extra tip is exercising before the breakfast, then eat at most the amount you burned!

Please support me in my weight loss journey 🥺

I was BMI 16 in December but my family made me recover, now I wanna lose two times harder 💪💪💪

[synthaphone]

snails are so cute. its not fair…. thinking about how people have to be SO careful about feeding their pet snails cucumber, because it has very little nutritional value for them but a lot of types of snails LOVE it to the point of refusing to eat anything else BUT cucumber.

but its so cute that they have preferences and can be picky…. they love their snail junk food sooooo much

[unsuspectingfish]

I unintentionally started beef with the orthorexic side of TikTok over a watermelon salad (which is now my entire personality, by the way, it’s so goddamn delicious), and like, I’m so glad I got away from all of that nonsense a long time ago, because some of the new nonsense they’re spouting is absolutely wild. Highlights include:

if you have any meal that is not nutritionally complete enough for you to eat for every meal for a month, then you have an eating disorder

if you don’t have meat for every single meal for every single day your brain will rot

if you eat an entire meal of fruit, you have an eating disorder, even if it’s only one meal out of your day for one day out of your week

if you eat more than a serving of cheese, though, you also apparently have an eating disorder

apparently watermelon has no calories and no nutritional value, despite being full of vitamins and delicious sugar

apparently none of them have ever sat down and eaten like 1/2 a watermelon in the summer (sucks to suck, I guess), because all of them think that’s not possible

Anyway, this is the salad:

It’s watermelon, feta, mint, balsamic glaze, and honey. I used half a personal watermelon, which is like 4 cups, and I honestly could’ve eaten more than that. I want to try adding some cucumber when mine are ripe.

[pcktknife]

Donating kibbles for these poor strays and a cucumber for nutritional value

thank you i just got a dog or perhaps a wolf in just now 👇

[brotherlysuggestion]

Hey, for any of my little sibs trying to learn to eat salads/vegetables but running into a lot of unhappiness/failure/sensory issues, I recently started learning to eat veggies after a lifetime of struggling due to autism and sensory issues, and I have some tips that I’ve collected along the way!

Forget all about the “healthiest varieties” or “most nutritional salads” elitism.

A lot of that talk is based on bogus science or half-truths to begin with, but even for anything that’s true, you’re trying to eat in a way that is sustainable for you. You don’t need to be like anybody else. If you like iceberg lettuce, screw the people who say “well that doesn’t have any nutritional value”. It’s fiber and roughage if nothing else! You like a lot of dressing or add ins and people tell you that isn’t a real salad/isn’t a healthy salad? It’s more vegetables than no vegetables! It gets the greens in your body! Do your thing, you don’t deserve guilt (external or internal) for figuring out your own path.

This is about habit forming and breaking bad associations to form better ones.

Think of this as practice! I eat salads nearly daily when available because I genuinely look forward to them now, but I used to want to retch at just the thought of salad. When I used to think of salads, I always thought of being a kid and trying not to gag while forcing sensory hell so that adults wouldn’t get mad at me. It was punishing for me, and it took a lot of gentle work to change that association! So if you hate salads, really try to identify why. Are they bland and tasteless to you? Conversely, are the bitter flavors too strong? Is it a textural thing? Do you have some highly negative experiences with them in the past?

Don’t force yourself to keep trying something you know you hate.

I personally can’t stand a lot of “ultra healthy” salads that have a lot of different textures/flavors mixed in, and years of trying to suffer through salads like that never made me like them more. Back to the first point again, forget about what you’re “supposed” to be eating and eat what you find the least repulsive tbh.

The greens you choose can make a massive difference, so try a lot of different things!

This is especially important if texture or flavor is an issue for you. Personally I find iceberg lettuce the “easiest” because it has a very mild taste. I started out my adventures in learning to eat salad eating EXCLUSIVELY iceberg lettuce. Butter lettuce or romaine (especially romaine hearts) are others that are popular for being pretty palatable, and I’ve come to love them! And you don’t even HAVE to have lettuce! You can have cabbage, beets, carrots, whatever! Pick a vegetable you like and search for salad recipes using it!

Find a dressing you really like and drench that bad boy if you need to!

Some people really like ranch, or poppyseed dressing, or vinaigrettes, or even sweet dressings with honey and fruit! You can use mustard or honey in dressings! Look up different types of salad dressings and try them all out if you want. Personally, I really like zingy dressings like Italian vinaigrettes or blue cheese, but everyone’s different. You can make a lot of dressings at home, too, and if you have the stuff already it can be a cheap way to find what you like. I know dressing freaks some people out, but referencing my very first point again; some salad is way better than no salad. You may even eventually find yourself able to use less and less once you’re more accustomed to eating salad! So use as much as you need, whether it’s just for now or forever.

Toppings! Salads are allowed to be goodies with obstacles!

Use a protein like chicken or fish (I like tuna a lot) or crumbled bacon, use croutons, hummus, little cubes of cheese or shredded cheese, sliced hard boiled eggs, whatever! If there’s vegetables that you know you like, put those in! I love some sliced cucumber or shredded carrots in my salads. Some people do nuts like almonds or cashews in their salads, some people use chickpeas and corn from a can, and if you’re feeling super adventurous you can try some fruit to sweeten things up! If you like variety then mix warm foods and cold foods, creamy textures and crunchy textures! Make it totally your own. Personally, I’ll sometimes eat around my croutons so that once I’ve eaten all of my greens I have a big, crunchy reward. There’s no rules for how you have to eat something!

Conversely, be as simple as you need to be.

If you need to get used to salads by eating just iceberg lettuce and ranch for a while, you don’t need to be embarrassed! You don’t have to throw the kitchen sink at your salad, even if that’s what helps some others! This is about what works for you.

Don’t be afraid to have salad ingredients… not as a salad!

You can make a green smoothie by blending ingredients if texture is your big issue! Or make a fruit smoothie with some spinach or lettuce thrown in to help you ease into it. Or try dicing up some lettuce, cabbage, and a preferred vegetable or two (avocado, bell pepper, tomato, or cucumber would all work!). Drizzle that with a generous amount of dressing or sauce, and you can use it as a chip dip! Tortilla chips work especially well for this. Or maybe make a vegetable wrap in an actual tortilla? Or throw some chopped up vegetables in your next soup. Even if it’s as simple as putting some lettuce, carrots, or tomatoes into a sandwich, that’s awesome too!

Even outside of salads, experiment with texture for vegetables!

You can roast most vegetables on a sheet pan in the oven (or in an air fryer) for a crispy and crunchy experience! Or you can boil or steam them on a stovetop (or in the microwave) to different levels of softness; you can get most vegetables pretty mushy with enough time, if crunchy textures are hard for you! Looking up vegetarian versions of your favorite meat-including dishes can sometimes also offer great ideas for getting different textures out of vegetables! Try everything that you think you might like: grilling, griddling, roasting, steaming, boiling, sautéing, braising, stir frying, and blanching (which also helps reduce bitterness!) are all different methods to look into, and different methods have different results with different vegetables!

Big takeaway…

Be patient and kind with yourself. Working through food aversions is hard. The goal is gently pushing/testing your boundaries and expanding your comfort zone, NOT forcing yourself. Forcing yourself into extreme discomfort, distress, or pain typically only makes aversions worse! So it’s in your best interest to be patient and go as slowly as you need to. Be proud of yourself for trying, and don’t let anyone (including yourself) make you feel shame for doing what you can.

And obligatory disclaimer:

Please don’t get discouraged if none of these tips work for you! This isn’t an exhaustive list, and I’m not any kind of professional. This is just a mix of tips I’ve seen online, and what worked for myself and my own sensory issues, and I’m still learning more about myself all the time! If you’re struggling, there’s still more out there! You can achieve your goals, I believe in you. 💖

[dreamylove444]

This is my lunch it’s super healthy and low cal 🌷

1. Eggplant (180g): 35 calories

2. Broccoli (200g): 70 calories

3. Mini cucumbers (5, ~100g total): ~15 calories (average ~3 calories per mini cucumber)

4. Olive oil (1 teaspoon): 40 calories

5. Tomato salsa (100g)**: ~25 calories

Total Calories:

35 + 70 + 15 + 40 + 25 = 185 calories

Here’s a detailed nutritional breakdown for your meal. Values are approximate and based on averages for each ingredient.

Nutrition break-down 🎀

Eggplant (180g)

- Carbohydrates: 8.6g

- Fiber: 2.5g

- Sugar: 3.2g

- Protein: 0.8g

- Fat: 0.2g

- Vitamins/Minerals: Good source of potassium (240mg) and some vitamin C.

Broccoli (200g)

- Carbohydrates: 13.7g

- Fiber: 5.6g

- Sugar: 3.3g

- Protein: 5.6g

- Fat: 0.7g

- Vitamins/Minerals:

- High in vitamin C (200% of daily value)

- Good source of vitamin K (220% of daily value)

- Contains folate, calcium, and iron.

Mini Cucumbers (5, ~100g)

- Carbohydrates: 3.6g

- Fiber: 0.7g

- Sugar: 2g

- Protein: 0.6g

- Fat: 0.1g

Hydrating (95% water) + vitamin k

Olive Oil (1 teaspoon)

- Carbohydrates: 0g

- Protein: 0g

- Fat: 4.5g

- Saturated fat: 0.6g

- Monounsaturated fat: 3.3g

- Polyunsaturated fat: 0.5g

- Vitamins/Minerals: Contains vitamin E and antioxidants.

Tomato Salsa (100g)

- Carbohydrates: 4g

- Fiber: 1g

- Sugar: 3g

- Vitamins/Minerals: Good source of vitamin C and some lycopene.

Meal Nutritional Breakdown:

Ingrédients:

- 180g Eggplant

- 200g Broccoli

- 5 Mini Cucumbers (~100g)

- 1 Teaspoon Olive Oil

- 125g Tomato Salsa (~25 calories)

Totals:

- Calories: 185 kcal

- Carbohydrates: 30g

- Fiber: 9.5g

- Sugar: 11g

- Protein: 7.5g

- Fat: 5.5g

- Saturated Fat: 0.6g

- Monounsaturated Fat: 3.3g

- Polyunsaturated Fat: 0.5g

Vitamins & Minerals:

Vitamin C ~280% of daily value

Vitamin K ~220% of daily value

Potassium ~850mg

Folate ~20% of daily value

Calcium ~100mg

Iron ~2mg

🌷H I G H L I G H T S 🌷

- High in fiber and vitamins (notably C & K)

- Low-calorie and nutrient-dense

- Contains healthy fats from olive oil

[aaenvs3000w24]

Plant chemicals are so cool! Unit 9

The most amazing thing I know about nature is the ability of plants to produce compounds that serve incredible health benefits to humans. I think it is other-worldly that the flora that has existed alongside humans for so many years can provide us with so many cures to various ailments. Getting personal, I have a very unfortunate family history containing cancer, diabetes, and immune deficiencies that has taken a lot from me. These devastating occurrences have made me all-too-aware of the impacts that lifestyle and food have on human health, and in many ways being in science does not ease my anxieties. However; learning about plant secondary metabolites that serve as phytonutrients in the human body has made me hopeful and inspired to learn more, not just for interest, but to serve my health as well. Buckle up for many science terms and lots of plant facts that I have stored in my brain through my academic career!

Throughout my summary on plant phytonutrients (plant compounds that serve proven health benefits in humans), I will strive to present this information as a whole by connecting plants to human health to satisfy some of Tilden's Principle's of Interpretation (Beck et al. 2018, p. 84). Did you know that the colour of the fruits and vegetables you eat actually correlate to their nutrition? The different pigments produced in plants, such as your orange carrots and red peppers, are caused by secondary metabolites. Orange colouring is caused by the production of beta-carotene, this is then utilized by our body to make vitamin A, making it crucial to our health because we cannot synthesize this on our own. Colours such as purple and dark reds are caused by anthocyanins, these are compounds that aid in our bodies ability to fight tumour producing cells. Actually many plant metabolites, such as glucosinolates from Broccoli, aid in tumour-suppression and have anti-inflammatory properties. Spices such as turmeric have been used for centuries as a treatment for inflammation and diabetes due to the compound 'curcumin'. This bioactive molecule has been increasingly applied to modern medical studies due to its efficacy in improving glucose regulation and suppressing various cancer cell formations.

I won't add in too much more, as I know that was a lot of information. One more area I do want to touch on is the use of genetic engineering to increase yields/improve taste, but decreasing health benefits in the process. An example of this is removing the class of compounds "cucurbitacins" from common cucumbers due to the bitter taste it gives them. These compounds provide various health benefits such as anti-inflammatory and anti-cancer effects, and through the removal of these it has made cucumbers far less beneficial to our health.

I believe much of what our bodies need is provided by nature, not to say I disprove of modern medicine in any way, but our values in food as a society has been greatly impacted due to prices/availability. I want to work plants to improve nutritional concentrations of food, and helping humans be healthier through what has already been granted to us by nature.

Thanks for reading!

Alleeya

Beck, L., Cable, T. T., & Knudson, D. M. (2018). Interpreting Cultural and Natural Heritage: For A Better World. Sagamore Publishing.

[healthywaysfitness]

Energizing Spinach Juice A Refreshing Breakfast Boost

Energizing Spinach Juice: A Refreshing Breakfast Boost. Making a refreshing spinach juice for breakfast is an excellent way to kickstart your day with a burst of nutrients and vibrant flavors. Spinach, known for its rich green color and mild taste, is packed with vitamins and minerals that can easily be incorporated into your morning routine. To prepare this invigorating juice, simply blend fresh spinach leaves with a splash of water, and for added flavor, consider including ingredients like apple, lemon, or cucumber. The result is a smooth, nutrient-dense drink that not only refreshes but also provides a wholesome start to your day, making it a perfect choice for health-conscious individuals. Please visit https://healthywaysandfitness.com for more health tips.

The nutritional value of spinach juice is remarkable, as it is loaded with essential nutrients that promote overall health. Spinach is an excellent source of vitamin K, vitamin A, vitamin C, and folate, all of which play vital roles in maintaining healthy bodily functions. Additionally, spinach is rich in iron and calcium, making it a great option for those looking to boost their mineral intake. The antioxidants found in spinach help combat oxidative stress, while the high fiber content aids in digestion. By incorporating spinach juice into your breakfast, you not only enjoy a refreshing beverage but also support your body's nutritional needs, setting a positive tone for the rest of the day.

 #spinachjuice #HealthyBreakfast #NutrientRich #BreakfastBoost #SpinachBenefits #VitaminsAndMinerals #NaturalEnergy #DetoxDrink  

[marcomarconii]

🥗 Avocado Tuna Salad

➡️ Ingredients:

🍣 1 tuna steak (about 6 oz) 🥑 1 avocado, sliced 🥕 1/4 cup carrots, shredded 🥒 1/4 cup cucumber, sliced 🌿1/4 cup edamame, shelled (young soybeans) 🥢 2 tablespoons black and white sesame seeds 🌿 2 tablespoons fresh cilantro, chopped 🫒 1 tablespoon olive oil 🍋 Juice of 1/2 lemon 🧂 Salt and pepper, to taste 🥬 2 cups mixed greens (arugula, spinach) 🍱 1 tablespoon soy sauce (optional)

➡️ Directions:

1️⃣ Season the tuna steak with salt and pepper. Press the sesame seeds onto both sides of the tuna steak to form a crust.

2️⃣ Heat the olive oil in a skillet over medium-high heat. Sear the sesame-crusted tuna for 1-2 minutes per side. Remove and let rest, then slice.

3️⃣ In a large bowl, add the mixed greens, cucumber, carrots, and edamame.

4️⃣ Add the avocado slices and the sesame-crusted tuna.

5️⃣ Drizzle with lemon juice and a little soy sauce. Sprinkle with cilantro on top. Serve and enjoy the sesame nutty-ness with the creamy avocado and tuna.

➡️ Nutrition Value Per Serving:

Calories: 420 kcal Protein: 38 g Carbs: 18 g Fiber: 9 g Fat: 24 g Sodium: 500 mg Vitamin C: 25 mg Iron: 3 mg Calcium: 60 mg

➡️ Chef's Tip:

Make sure your pan is hot before adding the tuna. A quick 1-2 minute sear on each side will lock in the flavors and keep the inside tender and pink.

[vezlayfood1]

Vezlay Veg Chicken: Healthy and Tasty

Introduction

Vegetarianism and Vegan Food are on the rise, with more people seeking healthier and more sustainable food options. Enter Vezlay, a company that is revolutionizing plant-based diets with its innovative veg chicken products. But what exactly is Veg Chicken, and why is it becoming so popular? Let's dive in.

What is Veg Chicken?

Definition and Concept

Veg chicken is a plant-based alternative to traditional chicken. It's crafted to mimic the texture and taste of real chicken, providing a familiar experience for those transitioning to a vegetarian or vegan diet.

How It's Made

Vezlay's veg chicken is made from high-quality plant proteins such as soy and wheat. These proteins are processed and flavored to create a product that closely resembles the taste and texture of chicken.

Benefits of Veg Chicken

Health Benefits

Switching to veg chicken can offer numerous health benefits. It's typically lower in fat and calories compared to traditional chicken, making it a great option for those looking to maintain a healthy weight. Additionally, veg chicken is free from cholesterol and contains essential nutrients like fiber, vitamins, and minerals.

Environmental Benefits

Veg chicken is also better for the environment. Producing plant-based proteins requires less water and land compared to raising livestock. It also results in lower greenhouse gas emissions, making it a more sustainable choice for the planet. Vegetarianism and Vegan Food are on the rise, with more people seeking healthier and more sustainable food options.

Vezlay: A Pioneer in Veg Chicken

Company Background

Vezlay was founded with the mission to provide delicious and nutritious plant-based alternatives to meat. They have quickly become a leader in the industry, known for their high-quality products and commitment to innovation.

Mission and Vision

Vezlay aims to make plant-based eating accessible and enjoyable for everyone. Their vision is to create a healthier, more sustainable world by offering delicious and nutritious alternatives to meat.

Why Choose Vezlay's Veg Chicken?

Quality and Taste

One of the main reasons to choose Vezlay's veg chicken is its exceptional quality and taste. Made from the finest ingredients, it offers a satisfying and flavorful experience that can easily replace traditional chicken in any dish.

Nutritional Value

Vezlay's veg chicken is packed with nutrients. It provides a good source of protein, fiber, and essential vitamins and minerals. It's also low in fat and calories, making it a healthy choice for those looking to improve their diet.

Ingredients Used in Vezlay's Veg Chicken

List of Ingredients

Vezlay's veg chicken is made from a blend of soy protein, wheat protein, and natural flavors. These ingredients are carefully selected to ensure the best taste and nutritional value.

Health Benefits of These Ingredients

Soy protein is known for its high protein content and heart health benefits. Wheat protein adds a satisfying texture, while natural flavors provide a delicious taste without any artificial additives.

How to Cook Vezlay's Veg Chicken

Cooking Methods

Vezlay's veg chicken is versatile and can be cooked in a variety of ways. It can be grilled, sautéed, baked, or even fried. The cooking time is usually shorter than traditional chicken, making it a convenient option for quick meals.

Recipe Ideas

Veg Chicken Salad

Combine Vezlay's veg chicken with fresh greens, cherry tomatoes, cucumbers, and a light vinaigrette for a healthy and delicious salad.

Veg Chicken Stir-fry

Sauté Vezlay's veg chicken with bell peppers, broccoli, and soy sauce for a quick and flavorful stir-fry.

Veg Chicken Tacos

Use Vezlay's veg chicken as a filling for tacos. Top with avocado, salsa, and a squeeze of lime for a tasty and satisfying meal.

Healthy Recipes with Vezlay's Veg Chicken

Veg Chicken Salad

Combine Vezlay's veg chicken with fresh greens, cherry tomatoes, cucumbers, and a light vinaigrette for a healthy and delicious salad.

Veg Chicken Stir-fry

Sauté Vezlay's veg chicken with bell peppers, broccoli, and soy sauce for a quick and flavorful stir-fry.

Veg Chicken Tacos

Use Vezlay's veg chicken as a filling for tacos. Top with avocado, salsa, and a squeeze of lime for a tasty and satisfying meal.

Vezlay's Commitment to Sustainability

Sustainable Sourcing

Vezlay is committed to sustainable sourcing of their ingredients. They work with suppliers who follow eco-friendly practices, ensuring that their products have a minimal impact on the environment.

Eco-friendly Packaging

In addition to sustainable sourcing, Vezlay uses eco-friendly packaging for their products. This helps reduce waste and supports their mission to create a more sustainable world.

Customer Reviews and Testimonials

Positive Feedback from Customers

Vezlay's veg chicken has received rave reviews from customers. Many praise its taste and texture, noting that it makes the transition to a plant-based diet much easier.

Success Stories

There are numerous success stories from individuals who have improved their health and reduced their environmental footprint by switching to Vezlay's veg chicken. These testimonials highlight the positive impact of choosing plant-based alternatives.

Availability and Purchasing Options

Where to Buy

Vezlay's veg chicken is available at various grocery stores and health food shops. It's also available online, making it easy to incorporate into your diet no matter where you live.

Online and Offline Options

You can purchase Vezlay's veg chicken through their website or through major online retailers. It's also available in-store at select locations, providing flexibility for your shopping preferences.

Comparing Veg Chicken to Traditional Chicken

Nutritional Comparison

When comparing veg chicken to traditional chicken, you'll find that veg chicken is generally lower in fat and calories. It's also free from cholesterol and contains added fiber, making it a healthier option overall.

Taste Comparison

Many people are surprised by how similar veg chicken tastes to traditional chicken. Vezlay's veg chicken is crafted to provide a satisfying and flavorful experience, making it a great substitute in any recipe.

Common Myths About Veg Chicken

Debunking Myths and Misconceptions

There are several myths about veg chicken that need debunking. For example, some people believe that plant-based proteins are not as nutritious as meat. However, Vezlay's veg chicken is packed with essential nutrients, proving that plant-based alternatives can be just as healthy.

Future of Plant-Based Proteins

Trends and Predictions

The future of plant-based proteins looks bright. As more people become aware of the health and environmental benefits, the demand for products like Vezlay's veg chicken is expected to grow.

Vezlay's Role in the Future Market

Vezlay is poised to play a significant role in the future of plant-based proteins. With their commitment to quality and sustainability, they are well-positioned to meet the growing demand for healthy and delicious meat alternatives.

Conclusion

In conclusion, Vezlay's veg chicken offers a healthy, tasty, and sustainable alternative to traditional chicken. With its high nutritional value, exceptional taste, and commitment to the environment, it's no wonder that more people are making the switch to veg chicken. Whether you're looking to improve your health, reduce your environmental impact, or simply try something new, Vezlay's veg chicken is a great choice. Vegetarianism and Vegan Food are on the rise, with more people seeking healthier and more sustainable food options.

[averyroundsquare]

I’m beginning to get worried about my drive to lose weight.

On one hand it’s something I’ve always wanted to achieve and now it’s finally happening I’m glad and I never want to go back to how big I got during the peak of my depression.

On the other hand I’m getting concerned about my motivation to stick to the plan and maintain progress. It’s not coming from a place of love and self improvement. It’s coming from a place of desperation and self hatred.

I fearfully check the fat, carb and calorie content of everything I eat because I’m terrified that I might be consuming even the slightest bit more than I should be because I fear it will interrupt with the weight coming off. I mainly eat salad veggies, eggs, meat and occasionally tuna sashimi. Yesterday at work I ate a whole cucumber for lunch and a Pepsi max. I’ve started drinking bouillon for when I crave something warm and savory and will have cucumber or celery sticks with it for texture. I start my day with black coffee.

I have an unintentional snack draw. I have bought chocolates and stuff just to shut the cravings up by giving myself the psychological release of buying them to eat without actually eating them. I physically can’t eat them. I literally visualise them being in my mouth and the sugar entering my bloodstream knocking me out of ketosis and gaining 15lbs by the next day and it literally scares me. The idea of anything interrupting my weight loss fills me with anxiety.

It doesn’t help that I can fixate on things. My current fixation is how to get and keep the body in fat burning mode. I’ve been at work writing formulas on paper like Einstein on his blackboard on how to keep my body constantly burning fat. Researching nutritional value in everything. I discovered a McDonald’s beef patty has 7g of fat in it. On the way home I bought my own 5% fat meat to make my own burgers from now on.

I look in the mirror and feel like crying because although I can see I am visibly getting smaller I’m still not small enough. Still not good enough. Still not like them. Still not good enough to be accepted by them. Still not able to fit in with them. Still not good enough for Her.

I know these things take time but the days aren’t going by fast enough. Why can’t I wake up tomorrow and be 20lbs lighter already?

I’m aware this is dangerous. I’m becoming obsessed with it. I know where it can lead and I know I can become very ill if I keep up with this mindset. I’m scared but even with that I think developing that sickness wouldn’t be so bad. At least it will stop me from staying fat. If it does develop I pray I have enough strength to stop before it makes me very sick.

[eefmug]

— low cal snack: cucumbers and soy —

1 mini cucumber (10 cal/1; this is per Farm Boy Mini Cucumber)

2 tbsp Soy Sauce (5 cal/tbsp)

1 tbsp sesame seeds, opt. (2.1 cal/tbsp)

—————

let the cucumbers soak in the soy sauce, then add the sesame seeds. remember these are all approximate calorie counts and may vary depending on the brand and exact amounts you use.

This is a good, legitimate resource to check nutrition value of specific brands etc!

[greyeyedmonster-18]

(idk who needs to hear it but eating a salad with chips does not diminish the nutritional value of the salad at all, or cancel anything out. and it saves you from having to wash a fork? just USE CHIPS!)

southwest inspired salad (ya know the cheese and the corn and bell peppers and avo and a spicy dressing)? tortilla chips

Mediterranean salad (with the cheese and the olives and cucumbers and red onion and tomatoes)? pita chips

caesar salad? pita chips part two ft. garlic (or tbh any other garlic based chip???)

bbq chicken salad? who literally said you cannot eat with potato chips instead of a fork??? NO ONE. DO IT.)