#best gluten dairy free recipes

[cicadabooks]

2024 Olympic Muffins: Gluten-free and dairy-free option version (with gram and ml conversions)

(Recipe transcript originally from this post above by @norabee)

(Edits: I baked the muffins and I have been rewriting this post with recipe changes!)

Muffins I baked (Gluten/Dairy free version)

Notes:

Makes about 12 standard muffins. Maybe 6 jumbo muffins?

I added gram and ml equivalents based on some websites for converting US measurements. I think 1 teaspoon is same-ish everywhere, it's about 5ml.

The muffins taste VERY chocolatey to me! A friend thinks they have a nice balance of not too much sugar and good chocolate flavor. Either way, it may be nice to pair the muffins with coconut ice cream or coconut whipped cream. Especially if (like me) you baked the muffins with soy milk instead of cow milk - adding back in some cream may complement the chocolate flavors.

FYI, I used decaf instant coffee.

Muffin ingredients:

¾ cup milk (175 ml) (sub in: soymilk or non-dairy milk of choice.)

¼ cup water (60 ml)

2 tsp instant coffee (10 ml)

½ cup cocoa powder (about 40 grams) (Dutch cocoa recommended*)

½ cup chocolate chunks to melt (about 70 grams) (sub in: non-dairy chocolate chunks)

8 TBSP butter (1 stick, or ½ cup, or 113 grams) (sub in: non-dairy butter)

2 cups flour (between 240 grams - 280 grams?) (sub in: gluten-free 1-to-1 mix flour)

1 TBSP baking powder (15 ml)

¼ tsp salt (sea salt or kosher salt) (1 ml?)

½ cup dark brown sugar, packed (about 110 grams)

½ cup granulated sugar (about 100 grams)

¼ cup vegetable oil (about 60 ml)

2 eggs, room temperature

1 tsp vanilla extract (5 ml)

Additional ⅓ cup of chocolate chunks (about 47 grams)

Filling ingredients:

½ cup heavy cream (125 ml) (sub in: coconut cream - scoop out the top cream from a can of full-fat coconut milk.**)

¼ cup chocolate chunks (about 35 grams)

pinch of salt (use sea salt or kosher salt)

Cooking instructions:

Preheat oven to 375 degrees F (190 C).

Add milk, water, and instant coffee to a saucepan, bring to a simmer. (I turned off the heat once it simmered.) Add cocoa powder, mix well, then add chocolate chunks and butter. Stir until melted, transfer to a bowl, and allow to cool.

In a separate bowl, combine flour, baking powder, and salt.

Once the chocolate mixture is cooled - add brown sugar, granulated sugar, oil, eggs, and vanilla. Mix thoroughly.

Add a third of the flour mixture to chocolate mixture and combine. Then add remaining flour mixture, folding in gently. Take care to not over-mix. Then add chocolate chunks (video says to fold in these choco chunks, but it also looks like choco chunks were added on top before baking).

Spoon batter into muffin tins. (Spoon about 1/2 cup or 120ml of batter, or just know that the muffin will poof up.) This might be when to add some chocolate chunks on top of the batter.

Bake for 24 minutes. (Baking time may differ with GF and DF substitutes, often takes longer.)

While waiting - For the filling: add heavy cream, chocolate chunks, and salt to a saucepan, heat until melted, taking care not to come to a boil.

After baking, fill muffins with filling (spoon filling into a ziploc bag, cut corner of bag, cut out a bit of the muffin center with a knife, squeeze filling into muffins)***

Serve.

More Notes:

* Dutch Cocoa suggestion is based on a tumblr tag I saw and also this article. “[....] Dutch-process cocoa powder is usually used for batters containing baking powder.”

** Coconut cream substitution as suggested on this recipe page. (One can had a little more than 1/2 cup cream, when I opened it.)

*** Muffin filling tips from @picturesque-about-it from this post:

"[....] But you could definitely just use a knife to cut out the middle and use a ziploc bag with the corner cut off to fill it." And more ideas -

#honestly…….. it would turn out a bit different but i feel like you could put the filling in before you bake it

#that’s how we made chocolate chip muffins at my old job

#scoop of ganache that would sink as it baked and chocolate chips on top

#they were soooooooo good

if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you

[hle24]

Vegan Pot Pie

When the festive season rolls around, there’s nothing more comforting than gathering with loved ones over a warm, hearty meal. This Vegan Pot Pie is the ultimate centerpiece for your Christmas dinner table—or any cozy winter evening. Packed with tender vegetables, earthy mushrooms, and a creamy herb-infused sauce, all topped with golden, flaky puff pastry, this pot pie is as stunning as it is…

[wisterianwoman]

Raspberry Lemonade Protein Smoothie

The Raspberry Lemonade Protein Smoothie is a refreshing and nutritious blend perfect for hot summer days. Quick to prepare and deliciously tangy, this smoothie offers a sweet, creamy texture, ensuring you stay cool and energized all day long.

The Raspberry Lemonade Protein Smoothie is a refreshing and nutritious blend perfect for hot summer days. Quick to prepare and deliciously tangy, this smoothie offers a creamy texture with a satisfying crunch, ensuring you stay cool and energized all day long. how I turned my favorite beverage into a meal Summer is here, and of course, it is so outrageously hot outside. As much as I love a warm…

[spicyvegrecipes]

Dry Fruit Milkshake | Healthy Drink

Dry Fruit Milkshake Dry Fruit Milkshake is a nutritional powerhouse, filled with essential vitamins, minerals, and antioxidants that promote overall well-being and vitality. Cashews and almonds, renowned for their heart-healthy fats and protein content, provide sustained energy and support muscle repair and growth. Pistachios, packed with fibre and antioxidants, aid digestion and boost immune…

[superthatprotein]

thatprotein

Let's get Merry! with is outrageously beautiful "Merry Berry Protein Parfait" what more could you ask for for Christmas 😊?

[homemaderemedies]

Gluten-Free Bread: A Healthier Choice for All

In this blog post, we will explore the benefits of gluten-free bread and provide you with a delightful gluten-free bread recipe that is sure to win over even the most ardent gluten enthusiasts.

In recent years, the popularity of gluten-free diets has soared, prompting many to wonder whether this trend is just a passing fad or a genuine health-conscious choice. One aspect of this movement that has gained significant attention is gluten-free bread. Contrary to misconceptions, gluten-free bread is not exclusively for those with celiac disease or gluten sensitivity. In fact, there are…

[twiceastasty]

Gluten-Free Scallion Pancakes

Savory pancakes can be eaten any time of day and make a delicious light summer meal that features seasonal veggies—in and on them. Learn to make Gluten-Free Scallion Pancakes.

If you think of pancakes as sweet breakfast treats, think again. Savory pancakes can be eaten any time of day and make a delicious light summer meal that features seasonal veggies—in and on them. This week, in my Twice as Tasty column for the Flathead Beacon, I share one of the first variations I make each summer. It’s easy to make, delicious, and—bonus—gluten-free, dairy-free, and vegan. You can…

[trans-elrond]

helloooo friends give me ur best soup recipes...? I am gluten, dairy, and allium free but i want to make more soups this fall!!!!!!!!! I also have a slow cooker that I should use more :)

[strengthandsunshine]

This easy Gluten-Free Apple Cobbler is the best old-fashioned fall dessert! Vegan and allergy-free, made with fresh sliced tender-baked apples and a warm buttery biscuit dough topping. A quick and simple rustic recipe with no peeling required. Fragrant, cinnamony, and not overly sweet. Serve it warm from the oven with your favorite dairy-free vanilla ice cream!

Gluten-Free Apple Cobbler (Vegan, No Peel) https://wp.me/p4UrDz-9sh

[fcukfodmap]

Day 42: Low-FODMAP Gluten-Free Strawberry-Custard Pie

This recipe came together because another recipe completely fell apart. I tried to make these graham-cracker waffle things for a whole s'mores situation, but, turns out, baked goods made from gluten-free flour completely lack coherence, and I couldn't get them out of the waffle iron intact. So instead of graham-cracker waffles, I had graham cracker crumbs. So let's turn that frown upside down and make pie with a graham-cracker crust!

Low-FODMAP Gluten-Free Strawberry-Custard Pie

Ersatz Graham Cracker Crust

1 c gluten-free flour

1/4 c brown sugar

1/2 tsp baking soda

pinch of salt and cinnamon

4 tbsp melted lactose-free butter

2 tbsp lactose-free milk

1/4 c maple syrup

1 tbsp vanilla extract

For the crust: 6 tbsp melted lactose-free butter

Mix together the dry ingredients into a bowl, then pour in the wet ingredients except for the 6 tbsp of melted butter for the crust. Stir until a dough forms, and let sit for 5 minutes. You could either pour this into a waffle iron or pan fry them like pancakes, cooking until the waffle/cakes have a nice brown crust. Let cool for a bit, then break up and pulse in a food processor until crumby. You should have about 1 1/2 c crumbs.

Melt 6 tbsp lactose free butter, and mix with the crumbs. Press into a deep dish pie pan while still warm, and put into fridge to set up. Meanwhile, make:

Vegan Custard

1 1/2 c plant milk such as almond or oat

2/3 c coconut milk

1/2 c cornstarch

1/3 c sugar

1 tsp��vanilla extract

1/8 tsp turmeric

Off-heat, mix together everything but the turmeric in a sauce pan; whisk out the lumps. Over medium heat, cook stirring constantly until the custard thickens, 2-5 minutes. Turn off heat and keep stirring for another minute to keep it from clumping.

Let it cool for 5-10 minutes, then stir in the turmeric (which is for color, because the pudding is otherwise an unpleasant gray.) Spread custard over the graham cracker crust, and put back in the fridge. Meanwhile, make:

Strawberry Pie Glaze

1 pkg strawberry flavored Junket Danish Dessert

1 3/4 c water

1 lb strawberries, hulled and cut into quarters

Mix the Junket packet with the water, and cook over medium heat until boiling, stirring often. Boil for 1 minute, stirring constantly. Let cool for 10-15 minutes. Arrange strawberries in an even layer over the custard, then pour the pie glaze over the strawberries. Put back in the fridge to set up.

Once the pie sets up, serve with vegan whipped cream.

So this whole project was ridiculous from beginning to end, but the results were pretty good! I liked the plant-milk custard, especially the hint of coconut from the coconut milk. I thought it paired well with the fruit, which was the sweetest thing in the pie. I like my pies not very sweet, so that was perfect. I could have used less butter in the graham cracker crust because it ended up being a little hard. It could also use a little ginger and cinnamon in the ersatz graham cracker crumbs. But really, no complaints.

Even though there was some dairy in the crust -- a little milk and some butter -- I decided I was going to make the filling vegan? Honestly, I have no idea why I committed to that, but you could easily make this recipe 100% vegan by using shortening and a plant milk in the crust instead. I had a bunch of plant milks and vegan whipped cream to use up, so that was that.

I'm not sure how widely available Junket Danish Dessert is. My Scandinavian grandparents used it often as both pie glaze and as a pudding. I've always used it as a vegetarian option instead of Jello, because Junket is thickened with tapioca starch not gelatin. In fact, you can usually find Junket by the Jello in the grocery store.

So! Pretty silly, but a pleasant way to spend an afternoon.

Evergreen disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[butts-bouncing-on-the-beltway]

I'm feeling exhausted and fragile today so I'm going to make a vegan wild rice soup with some flaxseed crackers, and since I feel the need to yell into the void, yall are getting a recipe about it.

Flaxseed Crackers (vegetarian, gluten-free, dairy-free, vegan)

Ingredients:

¼ Ground flaxseed meal

1-2 tablespoons Cracked peppercorn oil (cracked peppercorns that have been kept in olive oil for at least 24hrs)

1 cup Whole flax and sesame (or preferred/available) seeds

Aqua faba from 2 cans (liquid from canned chickpeas)

Sundried tomatos, minced/blended

Herbs and spices to taste (in my case, salt, toasted cumin seed, caraway seed, dill seed, fresh rosemary, a dried allium mix, and baby pigweed leaves)

Recipe:

Good news, this is the least labor intensive recipe you'll ever make as long as you have some kind of blender (even those shitty little 1serving smoothie blenders) and any convection oven (counter or whole appliance), but you could probably pull it off on a hotplate and pan if needed.

Preheat a convection oven to 350°F (if using a toaster oven, set to medium-high, if cooking in a pan, use 300°F or medium or 4-5 on the dial)

Crack open your canned chickpeas (if you don't have a Thing you're doing with them, you can just dump it in chickpeas and all, but I'm also making soup) and pour the liquid into your blender. Add no more than a cup of sundried tomatoes (i get them in 1lb vavuum sealed plastic bags and just gradually use em up lmao, but if you grow or have tomatoes you can make your own, or substitute with tomato paste and a little veggie bouillon - this is esp useful if you lack a blender), and blend until chopped or paste as you prefer.

In a container, mix the blended ingredients with your peppercorn oil, flaxseed meal, and whole seeds into a fun and gross lump of seed paste. Smash that bad boy onto a solid, flat surface (things like wax paper or tinfoil are a big help, but you can also use ziplock bags to smash out your cracker forms by putting a small amount inside, sealing without any air, and smoothing into a flat layer) and roll/smoosh it out.

Go ahead and lay your seed paste sheet on it's baking surface (tinfoil in a toaster, oven rack/cookie sheet, whatever) and cook for 15-20 min or until you can crack em apart real snappy like. Check on them at the 10 and 15min mark to confirm your cook time time.

Once cooked, let them cool, and then have fun shattering and crunching your sheets up into wretched little crackers.

If you're me, dump them into soup or hummus or something else savory

Creamy wild rice soup (vegetarian, vegan, dairy-free, gluten free)

Ingredients:

3 cups Chickpeas (2 cans)

2 tablespoons Tahini sauce

½ cup cracked peppercorn oil x2

¼ cup veggie bouillon

2 large onions (I use yellow and red, but it's up to you)

1 whole bulb of garlic (peeled/depapered)

2 cups garden greens (in my case, young pigweed leaves, beet leaves, parsley, and turnip greens, but you can use and leafy green you like)

1 cup wild rice

1 cup of your preferred soft bean (I like white beans like navy or cranberry, but I've had good luck with large pink beans in the past too)

Herbs and spices to taste (I'll be using fennel seed, cumin seed, caraway seed, cardamom, chili flakes, nasturtium seed, and sesame seeds)

8-10 cups boiling water

Recipe

This is a great one pot soup if you have a blender, and fairly low intensity, but you'll need a decent blender to get it creamy. The good news is that the unblended non-crey version is still delicious! So if you don't want to (or can't) worry about using a blender, you don't have to! That makes it useful for cooking up all in one big bowl in the microwave, all in one large pot on the stovetop/hotplate, or in a large oven safe crockpot, whichever works best for you.

Peel and quarter your onions, and peel your garlic cloves, then toss them all along with your spices (save any dried or fresh herbs for the next stage) into the cooking container with ½ cup oil x1. I'll be making mine in an oven safe crock, so see alterations/substitutions below.

Preheat your oven to 350°F, and let your oil, allium, and spice mix (covered) heat to temp along with the oven, then roast for 5-10min or until aromatic before removing your crockpot and keeping the oven at temp.

Add your chickpeas, bouillon, your other half cup of oil, water, beans, no less than ½ tablespoon salt, tahini, and greens/herbs to the crock at this point. If you plan to make creamy soup, DO NOT ADD the wild rice now. If you aren't worrying about that, go right ahead and add the rice now so you'll have less cook time. Return to the oven and let roast uncovered for 90-120 minutes.

If you're not worrying about that, congratulations! Your soup is just done now.

If you are making creamy soup, remove when beans are tender, blend until smooth (add more oil as necessary for consistency), and then add the wild rice and return to the oven for another 45-60min. Then your soup is done!

Go forth and consume lots of nutrition in a package that doesn't suck.

[vegan-protein-powder]

The 11 Best Vegan Protein Powders, Tested and Reviewed

Choosing the right vegan protein powder can be a game-changer for your nutrition. Whether you're looking for a post-workout boost or a way to meet your daily protein needs, these plant-based options stand out for their quality, taste, and nutritional value. Here’s a breakdown of the top vegan protein powders, including their unique features.

1. KOS Organic Plant-Based Protein Powder

Key Features:

Blend of pea protein, flaxseed, quinoa, chia seeds, and pumpkin seeds.

Complete amino acid profile.

Available in chocolate and vanilla flavors.

Gluten-free, dairy-free, and soy-free.

Best For: Balanced nutrition with a delicious taste.

2. NOW Sports Nutrition Pea Protein

Key Features:

100% pea protein isolate.

Unsweetened and unflavored, perfect for mixing into recipes or smoothies.

Non-GMO, soy-free, and dairy-free.

Best For: Simple, no-frills protein supplementation.

3. Sprout Living Epic Protein Vanilla Lucuma

Key Features:

Protein from sunflower, pumpkin, sacha inchi, and cranberry.

Vanilla flavor enhanced with lucuma fruit.

Organic and free from artificial additives.

Best For: Organic and nutrient-dense protein.

4. Garden of Life Raw Organic Protein

Key Features:

Mix of 13 plant-based proteins, including pea, brown rice, and chickpeas.

Fortified with probiotics and digestive enzymes.

Gluten-free and dairy-free.

Best For: Protein and digestive support in one.

5. Orgain Organic Plant-Based Protein Powder

Key Features:

Blend of pea protein, brown rice, and chia seeds.

Chocolate and vanilla flavors.

Gluten-free, soy-free, and dairy-free.

Best For: Versatility and great taste.

6. Vega Sport Premium Protein

Key Features:

Protein from pea, alfalfa, pumpkin, and sunflower.

Contains BCAAs and glutamine for muscle recovery.

Chocolate and vanilla flavors.

Gluten-free and dairy-free.

Best For: Athletes and active lifestyles.

7. Sunwarrior Warrior Blend Organic

Key Features:

Blend of pea, hemp, and goji berry proteins.

Available in chocolate, vanilla, or natural flavors.

Gluten-free, soy-free, and dairy-free.

Best For: A unique mix of superfoods and protein.

8. Nuzest Clean Lean Protein

Key Features:

Pea protein isolate.

Chocolate, vanilla, or unflavored options.

Gluten-free, soy-free, and dairy-free.

Best For: Clean and simple protein.

9. Aloha Organic Plant-Based Protein Powder

Key Features:

Blend of pea, brown rice, pumpkin, and hemp proteins.

Organic, chocolate or vanilla flavors.

Gluten-free, soy-free, and dairy-free.

Best For: Organic plant-based nutrition.

10. Amazing Grass Protein Superfood

Key Features:

Protein from pea, hemp, chia, and quinoa.

Includes greens and fruit for added nutrients.

Chocolate or vanilla flavors.

USDA organic and gluten-free.

Best For: A protein and superfood blend.

11. PlantFusion Complete Plant-Based Protein Powder

Key Features:

Blend of pea, artichoke, quinoa, and amaranth proteins.

Chocolate, vanilla, or natural flavors.

Gluten-free, soy-free, and dairy-free.

Best For: High-quality protein with added nutrition.

Conclusion

These vegan protein powders cater to a variety of dietary needs and preferences, offering everything from simple protein sources to blends enriched with superfoods and probiotics. Whether you need extra recovery support, nutrient density, or just a clean protein boost, there's a product here for you.

[threemarys1927]

4-ingredient easy vegan chocolate peanut butter bars

[taxi-cab-to-yum-town]

Protein Bar Recipe!

I always thought Cliff bars were far too expensive, and while looking in my cupboard a couple days ago I realized that I had protein powder and oats and went "huh, I wonder if I could make this" and didn't wait for an answer before trying. The answer ended up being yes!

alt text below cut

Ingredients:

Dry: 14 oz quick oats 9 Servings of Protein Powder of choice 2 teaspoons baking powder 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg

Wet: 4 eggs 1/2 cup butter 1/3 cup sugar 3 tablespoons brown sugar 2 tablespoons baker's cocoa ~ 2 cups milk

Materials: 2 large bowls pan greaser deep-dish cookie pan hand beater spatula knife 1 small bowl

Directions: In Small bowl, measure out your protein powder until you have 9 servings total (this can be made from 3 servings of 3 different powders or all one powder or any combination). Then add all of your dray ingredients (left hand side) to a the smaller of your two big bowls with the powder mixture on top.

In the second bowl mix together all your other ingredients besides the milk. Once complete, add the first bowl to the second and mix, adding milk as you do to loosen the mixture. When it’s at the consistency of no-bake cookie batter, (or able to be stirred but not soft or runny) then pour it into your greased cookie sheet and spread it with your knife, and scrape it from the bowl with your spatula. Put it in the oven for 15 minutes and then let it cool. Cut sheet into even bars, and remove.

Store in a closed container in the fridge or cupboard

Oven Temp: 375°F (190°C) Cook Time: 15 Min Makes: 24 bars

Info: Bars should be similar to Cliff Bars, without being as hard and chewy and without the cardboard aftertaste.

For Different flavors substitute the brown sugar and cocoA powder for the same amount as what you’re flavoring it with.

Contains: Milk, Eggs, may contain Gluten

Dietary Changes:

Dairy Free: Substitute Almond, coconut, or soy milk for Milk, unsweetened works best and substitute margarine or coconut oil for butter

Gluten Free: Use Gluten Free protein powder and Gluten free Oats

Egg Free: Beat vegetable oil and baking powder in a two-cup one-to one ratio to replace the eggs

Vegan: Combine the dairy and egg free options.

Nut-Free Pre substitutions. Note: If nuts are added for a different flavour the recipe becomes no longer nut free. Dairy Free May Contain nuts

[mariacallous]

Desserts don’t get much better than chocolate babka, but most recipes for this beloved Jewish bake call for all-purpose flour — not helpful if you’re a celiac or don’t eat gluten. So I came up with this gluten-free babka recipe, which is just as sweet, gooey and indulgent as the original. Plus, this recipe can easily be made dairy-free, too, using your vegan butter and dairy-free milk of choice. 

It may well be the chocolatiest chocolate babka recipe around. First, you have a moist chocolate filling, which you can customize to make as sweet as you like. Then, the babka is sprinkled with chocolate chips before baking. Once the babka is baked, the final touch is a melted chocolate drizzle. 

If you’re feeling extra-indulgent, along with the chocolate chips, you can also top your babka with my simple and very useful crumb topping before baking. It adds an extra layer of texture and enhances the appearance of your baked goods — I use it for everything from babka to coffee cake, fruit crisps and muffins. Store the streusel topping in an airtight container in the freezer and use it as needed. Or, if you have any leftover gluten-free cookies or cake lying around, you can grind them into crumbs and top the babka with those crumbs instead.

Notes: 

This recipe yields two chocolate babkas. You can bake them in loaf pans or roll them up into a cylinder and bake in round pans for something a little different. 

I’d recommend using Blends by Orly Manhattan Blend Pastry Flour (made with millet and sorghum) or Blends by Orly Tuscany Blend Bread Flour for this recipe.

You can either freeze the whole babka or preslice it and freeze it in a freezer-safe Ziploc bag. After the babka is defrosted, I recommend wrapping in foil and heating in the oven, or you can heat individual slices in the microwave. 

[jklovu]

recently, (Liana Flores)

karkat v. and dave s. (TOGETHER) with an s.o with POTS (may be inaccurate, sources will be linked below)

Their opinion of you wouldn't change due to your diagnosis. If you want to talk to them about it, tell them your struggles, your fears, and your hopes now that your diagnosed. They are your no.1 supporters!!!

They help increase your salt intake, since it helps retain water in the blood vessels, which in turn elevates blood pressure to normal levels. However, because of the salt intake, you gotta drink a lot of water so you dont dehydrate!! they are checking up on you to make sure you aren't dehydrated, because dehydration sucks.

"hey [name] have you drank anything recently" "No, not for a hot minute..." "I'LL GET YOU A BOTTLE OF WATER. REMEMBER TO DRINK WATER FREQUENTLY ASSHAT."

they are trying their best <3

before you all go to bed, they make sure that there's a bottle of water for you to drink on the nightstand.

if you can wear them, they will buy you some compression socks/gloves <3

They help get stuff off of the ground and such as you don't need to bend over as much, and make sure you have a place to sit.

They would meditate with you if you do it, although karkat is mumbling something under his breath most of the time.

to help reduce your nausea, they might get you a peppermint or two, a ginger ale, or make you some ginger tea if you feel like it. (i actually prefer ginger chews!! i prefer chewy things over hard things most of the time haha)

they make a meal plan!! they try to find recipes for foods that don't include dairy or gluten. make sure that your eating four to six small meals a day.

you and dave exercise together! Nothing high impact or anything upright (in the beginning stages of your training) but he helps you build up time so your steadily working out 30 minutes for five days, despite how much you may not like it...

they keep ice packs in the freezer at all times to help ice the pain <3

very supporting boyfriends, 10/10

sources:

standing up to pots - maniging pots

cleaveland clinic - pots

a.n: this was an eye opening experience, thank you so much for requesting !! <3 feel free to dm if i got anything wrong and know you are cherised and supported no matter what