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i-just-wanna-be-fuckin-happy · 1 year ago

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Food Rules for Eating Actual Food That Nourishes Me and Makes Me Feel Good, Not Gross

The following is a set of rules I developed after reading the excellent book Food Rules: An Eater’s Manual by Michael Pollan (which I highly, highly recommend), flipping through a million cookbooks, heavily googling, watching other families eat in a (mostly) noncreepy way, and just paying attention to my own eating experiences. Note: This has NOTHING to do with losing weight or being “skinny.” I’m really tired of people talking about being skinny like it’s some achievement. You didn’t climb Machu Picchu, you didn’t complete your master’s degree, you just subsisted off of celery and hummus for a week while being the most stressed-out version of yourself the rest of us had to suffer through.

No diets. COME ON! You know this! There is no miracle cure for weight loss. No special pill or juice or cleanse that is going to give you the body you want. I’m so sorry! I wish there was! I would do it. Don’t drive yourself crazy with something that’s never going to work. Also: Food is a good thing. We are lucky to have food. Please, let’s not stress about every bite.

Eat food. Not low-fat, low-sugar, “lite,” protein powder, it-came-in-apackage-that-said-“natural”-so-that-means-something-right? Food made in a lab is not food at all. It’s science. You are not a lab rat. No need to run an experiment on your stomach. I have an exception to this: I keep a (simple) protein bar in my kitchen and at my office for emergency situations. Nothing is worth a hangry version of me.

Eat food that makes you feel good, not sick. Again, simple, but it took me YEARS to learn this one. I stopped eating almost all fried foods simply because I always felt sick after eating them. There is no discipline to this other than realizing that I always, always had an upset stomach after eating fried chicken and deciding I didn’t want to feel that way anymore. Listen to what your body hates. Let your body’s hate be your guide. Namaste.

If you are having trouble figuring out what your body likes, keep a (low-key) food journal. It took me a while to figure out what foods felt good and what put me into a food coma, so I kept a little journal in my purse of what I ate and how it made me feel. Salad with tofu for lunch: HANGRY THE ENTIRE FUCKING DAY. Salmon and lentils for dinner: pleasantly full and energized. Special doughnut for a colleague’s birthday at four P.M.: crazed with sugar, like a baby who just had her first bite of cake and wants MORE NOW, unable to pay attention in a meeting when I really needed to pay attention. Write down for just one week what you eat and how you feel; you’ll be floored by what you learn.

Don’t make food choices when hungry. Have you ever noticed that if you go grocery shopping on an empty stomach, you’ll leave with a basket of ice cream, carrots, and a block of cheese? How are you supposed to make dinner with that? Seriously, can you tell me? Because I’ve been there so many times and have never been able to find the answer. I am incapable of making any choices about food when I am already ravenous. I also tend to get into arguments around this time. “No, what restaurant do you want to go to??? If you have a preference, just say it!” Try to make your food choices when not on the verge of eating another person.

Make your freezer a precious miracle solution from the heavens. Keeping a freezer full of healthful meals, or meal components, is one of the best ways you can make sure you are nourishing yourself. When I roast chicken, I always make a little extra so I can dice some and put it in the freezer. Same with soups. If I make a chickpea stew, I make a couple of extra servings, pour them into ziplock bags I decorate with Sharpiedrawn hearts, and freeze them. My freezer is stocked with fruits, spiralized zucchini, muffin-tin frittatas, turkey meatballs, and other real food. This way, I’m not tempted to buy a box of microwaveable mac and cheese and call that dinner. Tho, occasionally, there is nothing better than a box of Annie’s mac and cheese.

It’s okay to go on a cleanse, but it’s not okay for that to become your personality. I’ve done a bunch of the juice cleanses. I’ve had the charcoal water that costs twelve dollars and “detoxifies” your blood. I’ve done the whole fasting thing. These drastic changes to your eating habits can be good for shaking things up every so often, sort of like the food equivalent to cleaning out your closet, but they are not a long-term solution. DO NOT BECOME SOPHIE. Sophie is the girl standing in front of us in line at the wedding buffet talking endlessly about her juice cleanse and how it “totally and utterly” changed her life and how she “never really liked full meals anyway.” You “never really liked” meals, Sophie? YOU’VE NEVER FELT THE ECSTASY OF STRAIGHT-UP DESTROYING A FULL PIZZA, SOPHIE?! YOU HAVEN’T LIVED, SOPHIE! Never be the one who is endlessly talking about some cleanse, some cure-all, your new diet, the new BEST food trend, etc. You have more interesting things to talk about than what you eat.

Keep a yummy, healthful treat around. At the end of the night, if I want something sweet, I have a few dried mango slices. They are delicious but not something I want to demolish in one sitting. What about a whole-grain toaster-oven waffle with a little honey? Three dates with a cup of mint tea is an elegant and tasty treat. The point is, always have something you ENJOY around you. You’re less likely to binge on things you don’t like when you have something that does satisfy you around. I’m looking at you, can of Pringles I don’t even like but I can take down in three minutes flat. How did you even get in my house?

#food rules #diet #health #healthy #healthy food #healing #self love #selfcare #food

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bibbykins · 3 years ago

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currently 19 and I remember ever since I was a little girl there's always been home workout equipments, juice diets, immune system boosters that didn't do shit, juicing cookbooks and all that. I've never been fat (definetly not skinny but not midsized either tbh I don't know what I am) but my mom has always either been telling me that i don't need to loose weight because I don't have any fat or as much as hers (which makes me feel crazy because I know it's there??) or that I need to loose weight so i don't become fat like I just wanna be healthy go away 😭😭

My mom is the same way! She use to absolutely admire Jillian Michaels and it was: insane. But yes!! Like, I just want to be healthy, and the idea that more weight=less health is built on a lot of misinformation and botched science but that is its own can of worms that my mom has 0 desire to comprehend but it's like...

who asked, mom?????

#ask

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munchforwellness · 5 years ago

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🔴 Keto & Exercise 🏋️‍♀️ How To Eat Yourself Skinny 🤸🏻‍♀️ Trim Without The Gym

Keto and Exercise - How To Eat Yourself Skinny Find out whether exercise on the keto diet is necessary and what works better than exercise.

There is a lot of science to suggest exercise is not the magic bullet we are searching for when it comes to getting thin. In fact, the keto diet and exercise are exact opposites to how to lose weight on the ketogenic diet.

It is better to "eat yourself skinny" by following keto recipes and staying motivated. An exercise plan can motivate but to truly get thin, you need to have a variety of keto meals that you can count on.

The website in this video explains how you don't need to workout to be fit and trim. Instead, you need to eat the right foods to stay on a ketogenic diet without exercise.

Better than hitting the gym, get yourself a good keto cookbook that has more than just the standard keto recipes. You won't need to do more than walking for keto exercise when you can eat keto bread, keto pizza and keto desserts, too.

Here is a secret: "The kitchen is your gym." Your cooking skills are a superpower that lets you eat yourself skinny! If those poor souls at the gym knew your little secret, they’d put down the dumbbells and pick up a spatula! If you’d rather wine and dine than rise and grind then you’re going to want to visit http://KetoPassion.com and find out – How You Can Get Skinny Without Sweating Buckets At The Gym.

#ketoexercise #ketonoexercise #ketodiet #keto

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wsmith215 · 4 years ago

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Healthy Penne Alla Vodka with Chicken

My first experience with Penne alla Vodka with Chicken was cooking a “gourmet” meal for a group of college friends in our dorm’s basement kitchen. Looking back, I’m not sure which impresses me more: our resourcefulness (that kitchen was equipped with little beyond a hot pot and a few forks someone had “donated” from the dining hall) or our audacity—we made vodka sauce on a campus that doesn’t allow vodka. After one bite, we felt validated. The pasta tasted creamy, glorious, and absolutely worth the risk.

While I don’t remember anything else we ate—my hunch is the full menu included the penne alla vodka with chicken, wine (from a box), and cake (also from a box)—penne alla vodka has been one of my favorite comfort food dishes since.

Every time I eat it, I’m transported back to that fun, silly night and the joy of good company.

If you aren’t familiar with penne alla vodka or are wondering how to make a vodka sauce, it is a luxurious mix of crushed tomatoes and cream that you can cook quickly on your stove top.

While normally opposite ends of the sauce spectrum, in penne vodka, tomatoes and cream meld together to create something truly fabulous. The secret of their union is the dish’s namesake.

As its name suggests, penne alla vodka is made with vodka, which is cooked down. The vodka prevents the acidity of the tomatoes from causing the cream to break and separate. This is culinary science at its most magnificent.

The high count of classic penne alla vodka calories typically puts it on the “special indulgence” list. While that might be true of traditional recipes that use heavy cream, today’s vodka sauce recipe uses a sneaky swap to turn it into a more healthy pasta that you can enjoy regularly.

In fact, this sneaky penne is entirely dairy free, and if you decide to skip the chicken, it’s (gasp!) vegan too.

Here’s my promise: you won’t feel like you are sacrificing in the least.

Like the other healthy twists on Italian favorites you’ll find here (Crock Pot Chicken Marsala, Garlic Shrimp Pasta, and Slow Cooker Chicken Cacciatore being but three of many healthy pasta recipes), this lightened up penne alla vodka tastes like everything you are hoping for when you decide to make it in the first place: rich, full of flavor, and absolutely scrumptious.

What Does the Vodka Do in Penne alla Vodka?

Contrary to what the name suggests, penne alla vodka does not taste like vodka. Instead, the vodka acts as a flavor balancer. The alcohol burns off during cooking.

In vodka sauce, the vodka does two very important jobs. It keeps the “cream” from separating, and it helps release additional flavor from the tomatoes.As the vodka cooks down, it also adds a light bite to the sauce, balancing the natural sweetness of the tomatoes and cream.

If you’re able, I highly suggest trying this recipe with the vodka. However, if you need a substitute for vodka in penne alla vodka, you could try omitting it or using water with a squeeze of lemon juice instead. *I have not tried this swap before, so it would be an experiment. If you decide to play around and make the penne without vodka sauce, I’d love to hear how it goes!*

The Best Penne alla Vodka with Chicken Recipe (Done Lighter!)

A few of the skinny swaps in this penne alla vodka with chicken recipe were simple, such as replacing the regular penne with whole wheat penne for an extra boost of nutrients, fiber, and protein.

The largest challenge (and thus the one I most wanted to tackle) was what to do with the full cup plus of heavy cream called for in many classic penne alla vodka recipes, both the versions I’ve read in cookbooks and the ones by celebrity chefs (like penne alla vodka by Giada).

My solution? A “cream” made of ground almonds and almond milk.

The Almond “Cream” SauceAlmonds + Almond Milk. The secrets to our dairy-free creamy vodka sauce. Almond milk has long been my go-to ingredient to give sweet and savory recipes (like this Healthy Chicken Pot Pie and Creamy Polenta with Zucchini and Tomatoes) richness without adding excess calories. Combined with the bulk and healthy fats in the ground almonds, it creates the most incredible “cream” that, once stirred into the vodka sauce, is a dead-ringer for the Italian classic. Plus, almonds are a wonderful source of fiber and protein.Other IngredientsChicken. Browning the chicken first adds wonderful, deep flavor to the dish. I think that chicken meat is best with vodka sauce, but I’ve offered some alternative ideas in the Recipe Variations section below.Penne. I used whole wheat penne, but any similar whole wheat pasta noodle will work well with this vodka sauce.Vodka. There is a reason it’s in the recipe’s title. While you can’t taste the vodka specifically, it plays a critical role in the sauce coming together cohesively and gives the pasta its signature taste. I promise it’s worth it!Crushed Tomatoes. The tomatoes blend seamlessly with the almond “cream” for a richly flavored sauce.Parmesan or Nutritional Yeast. While optional, I love adding cheesy flavor to my penne vodka. If you don’t need the dish to be dairy free, you can add a bit of Parmesan. We opted for nutritional yeast, which is loaded with nutrients and has a similar “cheesy” taste to Parmesan. (See all my recipes using nutritional yeast here.)Fresh Herbs. A shower of basil or parsley adds a nice touch of freshness and color.The DirectionsSoak the almonds, then add them to a blender with the almond milk. Blend until smooth.Brown the chicken, and season with salt and pepper. Remove to a plate, then sauté the onion and garlic in the same pot.Pour in the vodka (very carefully), and deglaze the pot. Add the tomatoes, oregano, and red pepper flakes. Simmer for about 10 minutes, then stir in the almonds.As the sauce is simmering, cook your pasta. Add the pasta and chicken to the sauce, top with Parmesan or nutritional yeast and herbs. ENJOY!Recipe VariationsPenne alla Vodka with Chicken and Broccoli. Stir steamed broccoli or roasted broccoli into the pasta at the end.Penne alla Vodka with Chicken and Spinach. Stir in a few handfuls of chopped spinach leaves just before serving, allowing the heat of the pasta to wilt the leaves.Penne alla Vodka with Chicken and Shrimp. After sautéing the chicken in Step 2, sauté 1 pound of peeled and deveined shrimp; stir it in with the chicken at the end.Vegetarian Penne alla Vodka. Simply omit the chicken. Thanks to the almonds, this pasta recipe is still plenty satisfying without it.Penne alla Vodka with Grilled Chicken. Swap the sauteed chicken for grilled, diced chicken breast.Penne alla Vodka with Pancetta, Prosciutto, or Bacon. Take penne alla vodka to the next level. Omit the chicken, and sauté 4 ounces of diced pancetta, prosciutto, or bacon with the garlic and onion.Penne alla Vodka with Sausage. Omit the chicken, and brown 1 pound of crumbled or chopped Italian sausage (removed from its casing) instead. To keep the recipe on the healthy side, use chicken or turkey sausage.Penne Vodka Storage Tips

This easy pasta makes a big batch and reheats well, so it’s a great recipe to cook at the beginning of the week, then keep on hand for fast, healthy meals all week long.

To Store. Keep leftover penne vodka in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, almond milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.To Freeze. Store penne alla vodka with chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.What to Serve with Penne Alla Vodka

More Pasta Recipes with ChickenRecommended Tools to Make Tasty Penne alla Vodka

Healthy Penne Alla Vodka with Chicken. An easy, family friendly dinner that everyone loves! A lighter version of classic vodka sauce — Creamy and delicious!

3/4 cup raw almonds — soaked in water for at least 4 hours or up to 10 hours (if you have a high-powered blended such as a Vitamix, you can skip the soak) 3/4 cup unsweetened almond milk 2 tablespoons extra virgin olive oil — divided 1 pound boneless skinless chicken breasts — cut into 1/2-inch pieces 1 teaspoon kosher salt — divided 1/4 teaspoon black pepper 1 cup vodka 1 large yellow onion — diced 3 cloves garlic — minced 1 28-ounce can crushed tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 pound whole wheat penne or similar whole wheat pasta 2 tablespoons nutritional yeast or Parmesan — optional—use nutritional yeast to make dairy free or omit Thinly sliced fresh basil or chopped fresh parsley

Bring a large pot of salted water to a boil. Drain the almonds, then place them in a blender with the almond milk. Puree until smooth, thick, and creamy. Depending upon your blender, this may take several minutes and you may need to stop and scrape down the blender a few times. The mixture will be the consistency of a paste and will have brown flecks of almond skin in it. Set aside.

Meanwhile, in a very large, deep skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium high heat. Once hot, add the chicken. Season with 1/2 teaspoon salt and black pepper. Sauté until lightly browned on all sides and cooked through, about 4 to 6 minutes. Remove to a plate and set aside. Make sure you have the vodka measured and on hand.

To the same pan, add the remaining 1 tablespoon olive oil. Let warm up, then add the onion and remaining 1/2 teaspoon salt. Cook until the onion begins to soften, about 3 to 4 minutes, then add the garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.

Carefully add the vodka (be especially careful if your stove has an open flame). Scrape to deglaze the pan, then let the vodka cook until reduced by half, about 5 minutes. Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer over medium low, adjusting the heat as needed so that the sauce simmers gently (you want it to continue to reduce but not bubble aggressively). Let simmer until thickened, about 10 minutes. Remove from heat and stir in the blended almond mixture until the sauce is smooth and the almond mixture is well incorporated (the sauce will turn a light, creamy red color). Taste and adjust seasoning as desired.

While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce. Toss to coat the pasta, then stir in the chicken, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the nutritional yeast. Serve hot, sprinkled with basil or parsley.

TO STORE: Keep leftover penne vodka in an airtight storage container in the refrigerator for up to 4 days.TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat, splashing in broth, almond milk, or water as needed to loosen the sauce. You can also reheat this recipe in the microwave.TO FREEZE: Store penne alla vodka with chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating

Course: Main Course

Cuisine: Italian

Keyword: Easy Pasta Recipe, Healthy Vodka Sauce Recipe, Penne Alla Vodka with Chicken

Nutrition InformationAmount per serving (1 (of 8), about 2 cups) — Calories: 475, Fat: 14g, Saturated Fat: 2g, Cholesterol: 28mg, Carbohydrates: 46g, Fiber: 9g, Sugar: 7g, Protein: 24g

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ynibytina · 5 years ago

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Meet Emily Varee Dean!!!

Today I am proud to introduce you to someone who happens to be somewhat related to me. Please let me introduce you to my second cousin's husband's sister... Mrs. Emily Vareé Dean!!! This talented 19-year-old not only acts, sings, and models but also just happened to start her own company called Verity Vareé. I never would have found out about Emily if it wasn't for my second cousin Hilary posting some of her modeling pics on Facebook. I came across them and was just stunned by Em's curly hair, Cara Delevingne-like eyebrow's, and soulful voice from her band (Emy & Ethan) that I knew I had to become in contact with her and hear more about her story and adventures. Although I haven't actually gotten to meet her yet since she lives in Berryville, VA (I could of if I had known about her at the time of my second cousin's wedding) I hope to meet this beautiful chic someday. Her energy and perseverance that she puts into everything she does really inspire me to keep going on my worst days. To learn more about Emily, please check her out on Facebook, Instagram, Emy & Ethan's website, or Verity Vareé's website.

People Who Inspire You: My husband, my buddy, Kara, my family.

Favorite Model: I don't actually follow models, or have a favorite!

Favorite Musicians: Esperanza Spalding, Gladys Knight, John Mark McMillan, Adele.

Favorite Movies: You've Got Mail, Julie & Julia, Leap Year, Hook, Finding Neverland.

Favorite Actors: Meryl Streep, Cate Blanchett, Jessica Chastain.

Favorite Books: Love Walked In, cookbooks, Fancy Nancy series, The Penderwicks.

Favorite Color: Purple.

Favorite Holiday: Christmas.

Mac or PC: Mac.

Twitter or Facebook: Ehh...Instagram!

Blackberry or iPhone: iPhone.

Chocolate or Vanilla: Can I have both?

Winter or Summer: I can't choose!

Pancakes or Waffles: Waffles.

Math or Science: Science.

Past, Present, or Future: Present.

How did you get your start in the entertainment industry? What came first: the modeling, acting, or singing?

I was acting and singing in a professional realm before modeling, but I started when I was probably about 10 through a home school co-op, then just kept acting locally until I realized it was something I wanted to do professionally. My dad sang at home all the time, often the same songs over and over, but he had such a rich, soulful voice that I wanted to sing, too. That's where that started. I began professionally modeling, acting, and singing through a talent search conference called SHINE, through AMTC and received a lot of callbacks and many leads that began my journey acting, singing, and modeling professionally with my mom as my manager!

You recently announced on social media that you are pregnant. First of all, congrats!!! How do you think your career will change after you have your baby? Will you still be modeling, acting, and singing in between changing diapers? Or will you just be a stay at home mom?

Thank you! I have planned to keep acting, modeling, and singing professionally. I think definitely acting and modeling will go on hold for a while before I am full-time, but I can keep singing and booking shows with my husband since our band is just us, Emy & Ethan. A lot of my time will probably be spent pursuing my new company, Verity Vareé, where I'll be helping other women tell their stories and be the model for a day! God has conveniently given me a new passion and desire for my company which I can keep up with a baby strapped to me and run out of my own home.

If you weren’t in the entertainment industry, what do you think you would be doing for a living and why?

I'd probably be a writer and a baker, running a freelance baked goods business and writing every chance I had. I love to write. I love to bake. I love to think. I love people. I love moving and doing things with my hands.

What does a normal day in your life look like now?

Hmm... a normal day is get up, make breakfast for my husband, hug him every chance I get before he leaves for work. Then I'll make myself a coffee and get an apple or bowl of granola, sit down to read my bible and something inspiring me at the moment (a magazine, an article, a letter from a friend), then journal and write my to-do list for the day. Then I'll probably get to a local coffee shop to work on Verity Vareé and plan/start styling for our upcoming photoshoot. Somewhere in the day I usually have a meeting or an interview either at my house, by phone, or via Skype. Then in the evening, I spend as much time as possible with my husband, go for a walk, watch a movie, go up in the recording studio together, keep working side by side, make dinner together, etc. That's a fairly normal day, but it's really truly different every time depending on what is scheduled!!!

Of all the modeling (and acting) shows and shoots you’ve done, have you ever gotten to keep any of the items from the events? If so, what? If not, what is something that you would love to steal from one of those events?

Yes! Actually, I recently did a commercial where I had to hurtle over a horse jump and ripped my pants! So, the crew bought me new skinny jeans that I got to keep. I also got to keep a really cute fisherman's sweater from H&M from that commercial shoot. (: Honestly, I'd never want to keep anything from the professional shoots or runways because it's all so expensive I probably wouldn't wear it, or would feel guilty and nervous if I did! There was one time a long time ago when I first started modeling that I got to wear a little Grecian dress that I would have loved to just walk away with.

You recently created a company called Verity Vareé, which is about revealing the truth about beauty through your story. Please tell us more about that. Why did you decide to create it? Was it inspired by own events in your personal life, since I’m sure just like any girl, has felt “ugly” at some point in their life? How did you come up with the name of your company?

Verity Vareé is the culmination of everything I have ever dreamed of. It is a tool to show women their value and worth, an opportunity to speak truth into a world wrought with misconceptions and false standards. It was very much inspired by personal events. When I began modeling professionally I was bombarded with standards and regulations that I could never live up to. Even at the thinnest, I'd ever been I was still "too big" for the top agencies I'd interviewed with. I don't blame the agencies solely for that, but I can see a clear line between my insecurities and the things I was told by the acting and modeling world. In that environment, I was forced to decide whether to live in misery, with some days feeling pretty enough and most days feeling far below the standard of beauty, or to reach for something higher, something true, something I knew was there but wasn't quite sure how to identify. Beauty. Real beauty. What is it? I began to search the bible for the true words God speaks on beauty and the results were almost too good to be true. Modeling went from a scary, intimidating career path, to a personal mission. I started looking at modeling as an opportunity to spread the truth about beauty and have used it as a platform for truth ever since. Verity means "truth" and Vareé (my middle name) means "to strike." Verity Vareé aims to "strike the truth" about beauty in a cunning, beautiful, inspiring way.

We are taking everyday women and giving them two photoshoots and an interview, with the purpose of telling their story in a beautiful, unique way. The first photoshoot is a no-makeup, no styling series of photos showing that woman in her natural, unaltered form. The second photoshoot or "dream shoot" is that woman's ideal photoshoot, showing off her unique style and personality. Each woman will work with a team of stylists, makeup artists, and a photographer to properly express their vision through the photoshoot.

Our goal is to empower women to live in the truth that their internal and external (physical) beauty is a gift.

Through "revealing" their story and personality in the interview with our founder/director (Emily Dean), then going through the photoshoot process with a team of creative artists we hope to encourage women to identify their beauty as something to be cherished, enjoyed, and taken care of. We also encourage women to live their life story with vibrancy and authenticity. These "reveals" (stories) of each woman will be posted publicly on our website, intermitted with articles addressing beauty and relevant topics to our day.

Out of all the crazy things you’ve gotten to do in your career, is there anything in particular that stands out? If so, what? If not, what is something you would like to accomplish in the next year or so?

One of the coolest things I've ever done was walk into a store with several other models and our agent, while he just grabbed clothes off the racks and gave them to us then told us, "just go up to the cash register, they'll know what to do." We walked up and handed them our clothes and they just put them in bags and handed them to us. Sometimes companies will work out a deal with an agency and just give the clothes back after a runway show or only keep some of them, etc. It was just a really cool, weird experience! Another time I got to meet a world-famous photographer in a private meeting. That was pretty incredible. I still to this day am not sure why he wanted to talk to me, but my mom and I both went and received some pretty incredible and amazingly encouraging advice. That was amazing...

If you could only choose to do one thing (acting, singing, or modeling) to do for the rest of your life, what would it be and why?

I think I would choose acting because you can keep modeling in the acting world and you can keep singing in the acting world. We used to have singers, actors, and models, who in those days, couldn't be a one-trick pony, so they had to do it all themselves. So, I'd choose acting because you can keep doing all of it!

What do you like to do in your free time, outside of all of your work?

Bake, spend time with my family and write letters to people.

What are 5 things that you could tell us that most people don’t know about you?

1. I am the only girl out of 5 brothers.

2. I never wanted to be a model, it was an opportunity God gave me and I try hard to use to His glory.

3. I make really, really ugly faces. Like, UGLY, you-won't-sleep-tonight faces. My brother and I used to stare in the mirror for hrs. to practice...I guess it was worth it! I can literally look like the Grinch.

4. I was a dancer for the first part of my life and wanted to join the Russian ballet.

5. I want to have as many kids as scientifically possible.

6. I am pretty bad at math.

Anything else you would like to share with my lovely followers?

I love Swedish fish, watermelon, coffee, and glitter!!! I aspire to be a fat, jolly, sweet-cheeked grandma to many grandchildren!

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copperbadge · 8 years ago

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Could we get an explanation as to why gluten is the new Supervillan food to go with Sam Rants Chocolate Covered Almonds and Why Premade Dough Comes In Cans?

I think gluten is a more nuanced and complicated subject than superfoods and canned food, because the main focus of our culture around gluten is that a lot of us literally can’t digest it without internal bleeding but some of us claim to be “gluten-free” because it’s less stigmatized than “carb free”.

I think all the gluten-free stuff in stores is a good thing. I don’t especially like gluten-free bread, but I’m not the one who otherwise would get any bread at all. My brother has Crohn’s and while there’s no love lost between us, I still spent years watching him struggle with either eating gluten and getting the constant raging shits or not eating gluten and being miserable because I could have toast and he couldn’t. And then we’d all be miserable because if he can’t have toast it’s cruel to eat it in front of him so I couldn’t have toast either. My mother struggles to eat gluten-free because she’s gluten-sensitive (not allergic, just sensitive) but my stepfather wants bread in the house.

And I have a lot of friends who have Crohn’s or Celiac, many to the point where they can’t eat food prepared in the same kitchen as wheat flour, and it blows. Not in the fake way that I can’t conveniently get milk-chocolate-covered almonds blows, in the real way where it alters your entire existence. Like imagine you’ve ordered a gluten free meal that comes with a dipping sauce and you don’t realize the dipping sauce has white vinegar in it....and white vinegar has gluten in it. There goes your day.

The thing is that gluten gets targeted a lot because “gluten” has become tangled up with “carbohydrate” in our cultural cookbook, since most high-gluten foods are also high-carbohydrate foods, though carbs exist all over the place outside of the bakery (did you guys know your average banana has 24 grams of carbs?). But the upshot is that gluten is linked to carbs and low-carb diets have been the rage for the last ten to fifteen years, and also in the last FOREVER YEARS it has been fashionable to mock people who are dieting. People have shame about dieting.

So a lot of people who want to eat low-carb have said they’re gluten-free, which means that a lot of people have taken “gluten free” to mean “I don’t want to eat carbs because I am vain and wish to be skinny” and thus don’t take people whose literal life depends on not eating gluten seriously. Which in turn makes it EVEN HARDER for people who need to be gluten free to get gluten-free foods, because waiters and cooks get very cavalier about a) whether it has gluten in it, b) knowing if it has gluten in it, and c) whether it is prepared near foods containing gluten or in the same cooking pans or cooking oil. If you fry a fish in a flour-based batter and then fry a second fish in a gluten-free batter in the same oil, you could make someone sick.

But you just gotta fuckin’ put that gluten-free label on your menu to get the low-carbers.

Being fair, a lot of places now put “our gluten free dishes are prepared in the same kitchen and cookware as our flour-based dishes, and we cannot guarantee no contamination”. Which is fine if you’re low-carbing it or not super-gluten-sensitive, but not so much if you’re gluten-free and want an ACTUAL MEAL. Then you pretty much have to pack along your own food, or order a salad and hope they remember to leave off the croutons and that the vinaigrette doesn’t have gluten. (Things that commonly contain gluten that you wouldn’t think contain gluten: most condiments that contain vinegar, including mustard, ketchup, and BBQ sauce; soy sauce; some salad dressings; any soup or stew that’s been thickened using a roux; some french fries; granola.)

I mean, every time I see a new gluten-free product in the store I think “Yay” because that’s one more thing my friends can (probably) safely eat. Plus I think gluten-free cooking is an interesting challenge for a lot of food professionals so it’s nice to see food science advancing because of it. But for every new gluten-free product in the store I also hear someone cracking a joke about fingerquote-gluten-free skinny bitches, or hear a rant about how whiny those with special dietary needs are. And I think that shows a very closed-minded, privileged approach to food, and an unnecessary and suspicious interest in controlling the bodies of others. (Celiac disease is disproportionately diagnosed in women over men, though I don’t know if this is due to sexism or actual biological factors; either way, diseases that are higher proportionately in women tend to involve more body policing/commentary than those in men.)

Thus concludes my rant on gluten: I love wheat-flour bread and I plan to eat as much of it as possible before my genetics catch up with me, so more gluten-free bread for all of you! I hope it is delicious!

#sam cooks #food #allergies #gluten #Anonymous

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memorytile0-blog · 5 years ago

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FRENCH GIRLS: WHAT, WHERE & HOW THEY EAT TO KEEP IT SLIM & TRIM

This post needs no introduction. You guy shave met Ingrid so many times, as you know our story. & if you don’t…

I found her on a friend of a friend of a cousin’s sister’s page or something when I was deep in an Instagram stalk like 4 years ago. I liked her feed immediately ( if you want to see, go DEEP into her Instagram ). She was super open with sharing recipes, skinny hacks, & diet tips. As Ingrid would say, she “wasn’t stingy” with her tips. I liked the vibe.

So I followed her on Instagram, silently watching her skinny recipes from afar for years.

HERE’S HOW CRAZY LIFE IS GUYS: I was in Monaco AND SAW HER AT THE HOTEL WE WERE HAVING LUNCH AT. I whispered to Michael that “THAT was THAT girl I followed on Instagram!” Michael looked at me like I was fucking crazy. But first things first, I had to see what she was eating…from a distance. LIKE MOVE MICHAEL- YOU’RE BLOCKING MY VIEW. Creepy? Come on, we’ve all been there. I wanted to see the whole thing. Like what was she eating to get those abs? Was she having protein? What kind?

Anyway, I wanted to see her in action- I love her philosophy of substituting & modifying foods. It’s something I’ve been about FOREVER. Her lifestyle is just inspiring.

But back to what she was eating.

You can bet your ass it was greens to start, some protein, fiber, & a glass of wine!

I didn’t say hi because I didn’t want to interrupt ( wait, let’s be honest here. What would I say? Hi, I’m Lauryn & I have followed you online all the way from California for the last few years…& eer, I happened to run into you in France? Oh, and can you cook me your skinny Spanish rice? I’m available for dinner ). So I didn’t say hi.

But I did DM her on IG. & we became friends. Now I train with her & do THE METHOD®, cook her recipes, & we met with our husbands in Monaco & Morocco. She’s become such a good friend & is constantly providing so much value on her channels which we love.

I’ve been so impressed with how she has taken an idea then launched her Simply Gangster Chic inulin, adjusted it from consumer feedback, & brought in other products. Products like her rose oil, amber rocks, & cookbook.

I cook with inulin all the time. In fact, yesterday I made skinny pancakes with it & it creates this thick consistency, almost like you’re cooking with flour, but it’s actually artichoke fiber so it makes your gut feel great.

If you don’t know what inulin is you have to check it out.

“Inulin is a nutrient which cannot be digested or absorbed in the body, meaning it is classed as a fibre. It is also one of the best known sources, as it boasts almost 90g of fibre per 100g! Inulin can also be obtained through foods such as asparagus, onions, garlic, artichokes, chicoree root, acacia and sweet potatoes. This vegan-friendly nutrient has received masses of attention recently from both the scientific community and media outlets due to its versatility, qualities. It has gained so much recognizance from doctors & health practitioners, such as Dr. Stephen Gundry, Dr. Axe , Dr. Hyman and many more.” source

You guys know I put this in my coffee every day. If you want to know more about it stalk the morning ritual here.

With out further ado, welcome back Ingrid de la Mare Kenny, the badass behind Simply Gangster Chic & THE METHOD®. In this post you can expect Ingrid’s tips on mindful indulgences, how to chill at lunch like a chic French girl, & how to add inulin into your life.

♡♡♡

So, I am part French, but when it comes to eating I’m 100% French for sure, and that’s by choice. Why? Because when I moved from NYC to Monaco, I realized these French people have their shit together, and by their shit I mean they have figured out that CORTISOL levels are everything, especially when it comes to keeping it low while consuming their 3 meals a day. And so, it’s as much what they eat as how they eat that makes the French waistline enviable to fast-paced, diet conscious Americans.

Here is a break-down of what 3 days of eating is like for oh so French moi! I purposely chose Thursday, Friday and Saturday, to help make the distinction between week-days (workdays) and week-ends.

THURSDAY

I start my day with an early workout with my client Ella, so that’s the perfect day to elect as an Intermittent Fast 8pm-1pm (16 hours) — you can read how I intermittent fast right here on TSC.

I prepare my Simply Inulin Metabolic Boosting Coffee (Here is a video of how to prepare it)– Having simply inulin coffee doesn’t break your fast if you make sure that your plant-based milk is free of gums and only contains 3 ingredients: nuts, water & salt — it’s really important, to realize that plant-based milk can and will not only disrupt your fast with obscure ingredients like xantham gum or lecithin (a chemical word for modified soy), but it will also most probably cause gut inflammation.

I will slowly sip on my coffee, pre-workout and possibly finish it or have another post-workout.

But what happens if I wake up hungry? Surprise, surprise! I EAT, I am French so whatever my ghrelin hormone wants I am going to give to her. Why? Because your ghrelin hormone needs to be satisfied, short of doing so you will raise your cortisol levels and cause insulin resistance (aka Stubborn Fat Deposits in and around the midsection). But enough with the science.

I will attempt to satisfy my hunger first with a bowl of berries (they are high in fiber and very satiating) and often that will do the trick. If it doesn’t work I will have my French Chocolate Chip Cookies made with tahini & Simply Inulin (ps: Dr. Gundry said that inulin is the solution to avoid weight gain, terrible digestion and prevents the bad bacteria from taking over your waistline). It’s rich in fatty acids which balances the hormones, high in fiber with the inulin (and that cancels out some of the carbs too) and it’s a gut health aid because it contains potato starch (instead of flour). Potato starch is a resistant starch that arrives in the colon intact, good bacteria feeds on it, producing beneficial short-chain fatty acids. Resistant starch carries many benefits: it strengthens the gut, burns fat, and protects against colon cancer, diabetes, and heart disease.

Anyway… keep in mind I’m having a simple cookie today because it was meant to be an intermittent fasting day and I got hungry. The cookie for sure will keep me going until lunch at 1 pm.

♡ 1pm – Lunch

Where? Away from my desk and from my work place. Usually a pleasant (outdoorsy if weather permits) setting and during the work-week a less noisy environment.

How Long? In France, lunch breaks can last up to 2 hours. My lunch is usually 1h or 1h 15 mins and that is non-negotiable. I purposely do not schedule any appointments or meetings during my lunch window (it’s not difficult to do so because everything is closed, except restaurants and everyone is sitting having lunch).

How? Never ever on the go. Never ever in plastic bowls, plates or utensils. No such thing as walking and eating at the same time in France. And no such thing as eating out of plastic. If I take-away, I will transfer my food to a china plate. NON-NEGOTIABLE (definitely avoiding endocrine-disrupters).

What? Unlike Americans (according to an array of French waiters in Paris and the South of France) who are indecisive about what to eat, and will study the menu from top to bottom for a while, and debate on what to eat, I, as the very French person that I am, know exactly what I like to eat, and what I need to be eating. It will catch my eye immediately on the menu.

Starter – L’entrée: I start with an artichoke salad, with arugula and shaved parmesan. And I will have 2 bites of the bread soaked in olive oil while I wait for my order.

If I am not working out that afternoon with a client and I’m just going to the office or meetings, I’ll have a glass of white wine. A glass of white wine halfway filled is not going to get me buzzed.

Main Course – Le Plat de Resistance: What more food? Yes! Salad is not a meal in France. And it often comes served in a dessert size plate as an appetite opener. We don’t feed on salad and frankly if I wanted to chew on salad all day every day I’d be a fucking cow.

So my main will be: A veal escalope in a light lemon sauce (it’s really an Italian dish I love that is in every restaurant in Monaco) and it’s always the size of my hand. I am not a fucking accountant and I don’t bring a scale or calculate the gram amount of my protein either. I usually have it with a side of seasonal veggies. What veggies? The French don’t just pre-determine, because they will only serve you what is of the season, they don’t modify vegetables genetically to occur and grow during their off-season. So at the moment, it’s often cauliflower, peas (and yes we ain’t afraid of peas they aren’t your American sweet peas) and asparagus. They never serve just one veggie, because variety is KEY to rub your leptin (satiation hormone) the right way. If there is one or 2 potatoes luring around in that plate I will happily have it and I will not have any qualms about it. Whoever is scared of potatoes doesn’t know how to live the life of a normal human being.

Dessert: I often skip it. Instead I will ask for an espresso Longo and add a dash of inulin to it, and have the one bite-sized dark Italian chocolate cube they serve it with to satisfy that sweet tooth.

♡ Snack

It is not unusual for me to not have a snack. SNACKING is very disruptive to a healthy appetite according to French culture. As a matter of fact, the snack “le gouter” is something typically reserved for children after school. The French (myself included) pride themselves on honoring the 3 meals of the day as very ceremonial, satisfying and sufficing events in the day.

If I ever get hungry, it is usual an indication that I did not have the right dietary intake of nutritious food that I should have had.

♡ Dinner

First of all, I cook at least 5 nights a week for my family. The table is set with china, pretty cutlery, candles and some light music in the background.

We have dinner around 8 pm, and we all sit together and start engaging with conversation before we even grab our forks and knives to eat.

A typical Thursday night dinner in my house will be:

Main Course: Veal Kefta Meatballs made with my Moroccan Spice “Simply The Best” Ras El Hanout. It contains 30 pungent spices, and spices are life when it comes to gut-health. It Improves the efficiency of your digestive system. Spices have been used throughout history as digestive stimulants. In recent times, studies have shown that many spices stimulate the liver, resulting in it secreting bile that has a higher percentage of bile acids. The result: it makes your food more satisfying, satiating, and most importantly so delicious with a prep time under 20 mins.

I serve them (everyone gets the amount that covers the size of their hands) with my String Beans á l’étouffée (it’s very important and so beneficial to cook the veggies for about 4 minutes covered – not boiled and not carbonized-sauteed either- to keep the vibrancy of the vegetables intact, as the visual and texture are 60% of the neuro-signals of satiation sent to your leptin hormone. While not overcooking vegetables also keeps the nutrients and notably the fiber intact.

At dinner time, the salad is typically served after the main course, not before, to not ruin one’s appetite, and disrespect the cook by doing so. But most importantly because the French believe consuming the salad after the main facilitates digestion, and absorption of minerals in the salad. It is also said to aid sleep when consumed after the main course.

Salad: Lately we have been obsessed with Mache salad, with a light tahini, Argan Oil (from Morocco) and lemon dressing, with a handful of pine nuts. This insures a mandatory intake of fatty acids so crucial to hormonal balance, and natural weight control and weight-loss. I (like most French people) believe 2 tbs of cold-pressed 1st quality olive oil or Argan oil per day aids with gut-health and overall weight control. No French person ever got fat from the liters of olive oil they are known to consume weekly.

Dessert: In the evening I need dessert… that is usually when my sweet tooth rages so I satisfy it by taking my health in my own hands. Every few days I prepare what we have now renamed “sex-bombs” (one of my clients’ husband compared them to the climaxing effect of good sex) – They are a 10 min preparation Praline Buttercup-like small bite with tahini, potato starch, fiber syrup, praline chunks and Simply Inulin to UP the fiber and lower the net carbs, covered in Simply Inulin melted 70% dark chocolate. One suffices, as it is the exact amount of bites you need to apply my CHIC BITE RULE (3 bites: 1 to say BONJOUR, 2 to ENJOY it, 3 to say AU REVOIR )

FRIDAY

♡ Breakfast

I will intermittent fast again, as I often have a morning work-out scheduled on Fridays (btw working out on an empty stomach is key to make sure I burn fat for fuel and dig into my reserves). So I��ll have my Simply Inulin Coffee.

♡ Lunch

Same set up and scenario as the day before—

Appetizer: I’ll have a French string bean salad with a light French vinaigrette dressing and tomato cubes.

I will probably skip the wine for lunch today- There is that French je ne said quoi about intuitive moderation.

Main Course: A filet of sol meunière (it’s a light French sauce with lemon and a dot of butter), served with seasonal veggies and a tiny bowl of potato purée or a bit of Ebly (buckwheat rice substitute often served in nice restaurants)

Dessert: Depending on how I feel I may have a café gourmand, which is an espresso served with the restaurant’s best desserts served in tiny bites. Chic Bite Rule makes it totally worth it and has no impact on the waistline.

♡ Dinner

Main Course: Strips of chicken, grilled shawarma style (with my Simply the Best Spice), with my homemade hummus (as a dip), and a side of my Mediterranean – Israeli salad (Tomatoes – I always remove the skin, cucumber, olives, red onions, lots of lemon juice and some olive oil, and mint ) – I may serve some french-fry like sweet potatoes grilled in the oven with a dash of olive oil and garlic powder (we usually have 2-3 pieces each to satisfy the itch).

Salad: My ASPARAGUS SEXY SALAD, with my French truffle vinaigrette, and seasoned with mixed seeds and herbs.

Dessert: I also always have some of my Simply Inulin Truffle balls dipped in matcha, pistachio or cocoa powder (prep is similar to the praline buttercups).

SATURDAY

Yay to the freaking week-end !

♡ Breakfast

I never ever intermittent fast on week-ends as breakfast is a privileged time with my kids, where we get to hang out in the kitchen and prepare fun food, and have a lengthy breakfast and chats.

I’ll make my Simply Inulin Pain Perdu aka French Toast Brioche (it’s gluten free, flour free and low carb and it’s a food with health benefits).

And I’ll have my Homemade Simply Kefir COCONUT lactose-free PROBIOTIC yogurt (which I prepare myself from our Simply Kefir Grains and ferment at home). It has 18 to 58 billion live probiotic populations, it’s amazing for the gut, and if the scientific saying that WEIGHT LOSS is in the gut is true, then this is definitely the secret weapon. It’s delicious, and because of its probiotic properties, it satiates me faster than a commercial yogurt.

I will often prepare some eggs on the side with Simply Inulin in them for added fiber. And have literally a bit of everything (the size of the palm of my hands)

Of course I will wash it all down with my Simply Inulin coffee because I crave it every morning from the second I wake up.

♡ Lunch

Usually it will be a bit later, like 2pm. We will go to the sea port and have a salade niçoise (and no I wont remove the eggs), and share a bruschetta (it’s a sort of Italian bread with fresh tomatoes and melted mozzarella cheese). It’s the week-end; I have no problems consuming bread when I feel like it, especially when I have time to digest it, but it’s all in moderation so sharing is key.

I may have a frozen yogurt, or just skip dessert.

♡ Snack

NO SNACK AT ALL –But if it’s a rainy Saturday afternoon and I’m at home watching a movie, I’ll sit and meticulously pit some dates and fill them with a pecan nut and eat my little date/pecan sandwich (2-3 are more than enough and it’s healthy. Yes dates are healthy and so are pecans).

♡ Dinner

Usually on Saturday nights we go out to dinner. That means I will have access to some of my favorite foods.

Appetizer: I will have a shared plate of lobster pasta (and in the restaurant the pasta is fresh here in the south of France, which makes all the difference in digestion). We usually ask for 2 salad-sized plates and we share. It’s best as an appetizer, as it is a great way of not relying on a non-nutritious food to satiate my hunger. Instead I satisfy my craving and feel happy.

Main Course: (The Plat de Resistance)- The source of nutrition part of the meal and the most important.

I’ll have grilled Camerones (big shrimps) with garlic and parsley, served with petites legumes (young veggies, little peppers, little zucchini flowers) and a Sauce Diablo (which is a classic French compound sauce made from a demi-glacé flavored with shallots, white wine, vinegar, fine herbs, English dry mustard or French Dijon mustard, black pepper and cayenne pepper and garnished with parsley).

♡ Dessert

I’ll have a French pastry (usually I share with Gil, and I’m completely satisfied following my CHIC BITE RULE), lemon meringue or a praline pastry called Paris-Brest. Unless we are at La Petite Maison in Nice (where we took Lauryn and Michael to lunch when they came to visit us), in which case I’ll share the white chocolate mousse and wild strawberries (if in season).

Now, it does seem like I do eat well right? And I don’t count calories… that’s because I’m completely unscathed at the thought of eating REAL FOOD. Sweet potatoes and olive oil don’t scare me. I view them as food with benefits and I eat them with intuitive moderation and without any guilt. Taking the stress out of eating real food, is the well-known French-nonchalance … aka low cortisol levels, aka better digestion and less inclination to create stressful hormonal issues that cause insulin resistance and midsection weight gain for the most disciplined dieter and salad-only eater.

Taking your time to eat, minding your environment (noises, soothing lighting, pleasant company), paying attention to your posture, keeping forearms on the table, holding both fork and knife at all times during the process, and taking moments to enjoy the company and conversation with your table mates, can take inches of your waist. It’s a FACT otherwise known as the French paradox.

♡♡♡

Once again, THANK YOU Ingrid for coming on the blog!

If you guys want to know more about Ingrid you have to check out her episode on the Him & Her Podcast. She really gets into the nitty gritty of her life, & let me tell you, it’s TRÈS INTERÉSSANT. She talks prison, divorce, hardships, & how she came out on the other side.

If you want to read Ingrid’s other guests posts, I got you covered:

Check out all of Ingrid’s other posts on TSC:

♡ Wet & Dry Muscles

♡ 10 French Wellness Tips

♡ Skinny Rice, Fiber & Why Scales Lie

SHOP THE POST

Source: https://www.theskinnyconfidential.com/what-where-how-french-girls-eat/

#read more #see more #check it out #interesting #learn more

0 notes

nephewtext95-blog · 5 years ago

Text

FRENCH GIRLS: WHAT, WHERE & HOW THEY EAT TO KEEP IT SLIM & TRIM

This post needs no introduction. You guy shave met Ingrid so many times, as you know our story. & if you don’t…

So I followed her on Instagram, silently watching her skinny recipes from afar for years.

Anyway, I wanted to see her in action- I love her philosophy of substituting & modifying foods. It’s something I’ve been about FOREVER. Her lifestyle is just inspiring.

But back to what she was eating.

You can bet your ass it was greens to start, some protein, fiber, & a glass of wine!

If you don’t know what inulin is you have to check it out.

You guys know I put this in my coffee every day. If you want to know more about it stalk the morning ritual here.

♡♡♡

Here is a break-down of what 3 days of eating is like for oh so French moi! I purposely chose Thursday, Friday and Saturday, to help make the distinction between week-days (workdays) and week-ends.

THURSDAY

I start my day with an early workout with my client Ella, so that’s the perfect day to elect as an Intermittent Fast 8pm-1pm (16 hours) — you can read how I intermittent fast right here on TSC.

I will slowly sip on my coffee, pre-workout and possibly finish it or have another post-workout.

Anyway… keep in mind I’m having a simple cookie today because it was meant to be an intermittent fasting day and I got hungry. The cookie for sure will keep me going until lunch at 1 pm.

♡ 1pm – Lunch

Where? Away from my desk and from my work place. Usually a pleasant (outdoorsy if weather permits) setting and during the work-week a less noisy environment.

Starter – L’entrée: I start with an artichoke salad, with arugula and shaved parmesan. And I will have 2 bites of the bread soaked in olive oil while I wait for my order.

♡ Snack

If I ever get hungry, it is usual an indication that I did not have the right dietary intake of nutritious food that I should have had.

♡ Dinner

First of all, I cook at least 5 nights a week for my family. The table is set with china, pretty cutlery, candles and some light music in the background.

We have dinner around 8 pm, and we all sit together and start engaging with conversation before we even grab our forks and knives to eat.

A typical Thursday night dinner in my house will be:

FRIDAY

♡ Breakfast

♡ Lunch

Same set up and scenario as the day before—

Appetizer: I’ll have a French string bean salad with a light French vinaigrette dressing and tomato cubes.

I will probably skip the wine for lunch today- There is that French je ne said quoi about intuitive moderation.

♡ Dinner

Salad: My ASPARAGUS SEXY SALAD, with my French truffle vinaigrette, and seasoned with mixed seeds and herbs.

Dessert: I also always have some of my Simply Inulin Truffle balls dipped in matcha, pistachio or cocoa powder (prep is similar to the praline buttercups).

SATURDAY

Yay to the freaking week-end !

♡ Breakfast

I never ever intermittent fast on week-ends as breakfast is a privileged time with my kids, where we get to hang out in the kitchen and prepare fun food, and have a lengthy breakfast and chats.

I’ll make my Simply Inulin Pain Perdu aka French Toast Brioche (it’s gluten free, flour free and low carb and it’s a food with health benefits).

I will often prepare some eggs on the side with Simply Inulin in them for added fiber. And have literally a bit of everything (the size of the palm of my hands)

Of course I will wash it all down with my Simply Inulin coffee because I crave it every morning from the second I wake up.

♡ Lunch

I may have a frozen yogurt, or just skip dessert.

♡ Snack

♡ Dinner

Usually on Saturday nights we go out to dinner. That means I will have access to some of my favorite foods.

Main Course: (The Plat de Resistance)- The source of nutrition part of the meal and the most important.

♡ Dessert

♡♡♡

Once again, THANK YOU Ingrid for coming on the blog!

If you want to read Ingrid’s other guests posts, I got you covered:

Check out all of Ingrid’s other posts on TSC:

♡ Wet & Dry Muscles

♡ 10 French Wellness Tips

♡ Skinny Rice, Fiber & Why Scales Lie

SHOP THE POST

Source: https://www.theskinnyconfidential.com/what-where-how-french-girls-eat/

#read more #see more #check it out #interesting #learn more

0 notes

glittership · 6 years ago

Text

Episode #71 — "Barbara in the Frame" by Emmalia Harrington

Direct download

And here’s the RSS feed: http://glittership.podbean.com/feed/

Episode 71 is part of the Summer 2018 issue!

Support GlitterShip by picking up your copy here: http://www.glittership.com/buy/

Barbara in the Frame

by Emmalia Harrington

Bab’s stomach growled for the third time in five minutes. “You were right,” she said, pushing away from her desk, “It’s time for a break.”

Summer classes meant papers and tests smashed close together. There was hardly time to get enough sleep, let alone shop on a regular basis. The only food in her dorm room was an orange. Bab picked it up and walked to her dresser, where the portrait of Barbara, her grandfather’s great-aunt, sat.

Full story after the cut.

Hello! Welcome to GlitterShip Episode 71 for April 15, 2019! This is your host, Keffy, and I’m super excited to be sharing this story with you. Our story for today is “Barbara in the Frame” by Emmalia Harrington read by

Before we get started, a reminder that there’s still a Tiptree Honor Book sale going on for the GlitterShip Year One and Year Two anthologies on gumroad! Just go to gumroad.com/keffy and use the coupon code “tiptree,” that’s t-i-p-t-r-e-e to get the ebooks for $5 each.

Emmalia Harrington is a nonfiction writer, librarian and student with a deep love of speculative fiction. She hopes to have many more publications under her belt. In the meantime she continues to plug away at her novel and short stories. Her work has previously appeared in Cast of Wonders, FIYAH and is upcoming in other venues. She is a member of Broad Universe and volunteers with the Speculative Literature Foundation.

Khaalidah Muhammad-Ali is a writer, editor and narrator.

Her publications include Apex Magazine, Strange Horizons, Fiyah Magazine and others. Her fiction has been featured in The Best Science Fiction and Fantasy of the Year: Volume 12 edited by Jonathan Strahan and The Best Science Fiction of the Year: Volume Three edited by Neil Clarke.

You can hear her narrations at any of the four Escape Artists podcasts, Far Fetched Fables, and Strange Horizons.

She can be found online at http://khaalidah.com.

Barbara in the Frame

by Emmalia Harrington

Bab’s stomach growled for the third time in five minutes. “You were right,” she said, pushing away from her desk, “It’s time for a break.”

She put a segment in her mouth and gagged. “Sorry,” she said, spitting the fruit into her hand. Bab forced it down on the fifth attempt.

Aunt Barbara’s portrait frowned and glanced at the bookcase. The clothbound spine of Auntie’s handwritten cookbook stood out among the glossy college texts.

“You know it’s too early for the kitchen,” Bab kept her eyes on the shelves and away from her aunt. “Those girls will be there.”

Even looking away, Auntie’s disappointment made her wilt. Bab retreated to her desk to choke down the rest of her fruit. “I’m safer here,” she said as she wiped her hands. “It’s just you, me and a locked door.” She closed her eyes, imagining what diet could sustain her until the cafeteria opened for the autumn. Carrots lasted days without refrigeration, and if she soaked oatmeal overnight, it would be soft enough for breakfast.

Auntie’s book said food was more potent when shared. It had nothing like the recipes the other girls loved to make for their Soul Food Sundays. Placing succotash next to their cheese grits and fried okra was little better than exposing her whole self.

“Remember when I came home from the hospital?” Bab asked, turning back to her aunt. “I was so skinny Dad and Papa wouldn’t let me see you.” She gave a thin smile. “They thought seeing me would crack your frame.”

Her throat shrank at the memories. The bureaucracy at her old college insisted on using the name and gender on her birth certificate and stuck her in the boys’ dorms. Her roommates alternated between hitting on her and punching inches from her head when she rebuffed them. One loved spiking her food with hot sauce and worse. After a few weeks she couldn’t sip water without panicking; a full meal was impossible.

“None of that will happen here.” Bab cracked her knuckles and tried to type as memories of the last year washed over her. This women’s college’s administration accepted Bab for who she was, name and all. She still felt safer keeping to herself.

That midnight, she entered the kitchen with cookies on her mind. She pulled out her baking sheet and spices before she came to her senses. Food never worked right in an unconsecrated space.

After several deep breaths, she was scrubbing the counter and attempting to meditate. Incense was not allowed on campus, but would have done wonders to erase the pork and garlic scent left over from the soul food dinner. Even when her dormmates weren’t there, they were reminding her how she wasn’t. Curvy figures to her still-underweight frame. Cornrows and other cute hairstyles while hers couldn’t grow longer than peach fuzz without breaking combs.

Bab bit her tongue. A clear mind was the best way to perform a ritual.

A pristine table and stovetop later, she was assembling Auntie’s happiness cookies. Rice flour provided security and cloves purified the mind and heart. Cinnamon brought comfort and strengthened the power of the other ingredients. Mix with water to create a dough, pop them in the oven for fifteen minutes and suffer from anticipation. Tidying right away added power to the food and gave them time to cool, even if the aroma of fresh cookies filled her mouth with drool.

Back in her room, there were things she needed to do before eating. She paid homage to Aunt Barbara, placing the nicest smelling piece by her picture frame. Next was covering her desk in a clean towel in lieu of a tablecloth and folding a pretty bandanna into a napkin. A duct tape flower decorated the space. After a prayer of thanks, she took her first bite.

At first, it tasted like a cracker in need of dip. As she chewed, spices spread through her mouth and into her nose. Tension fell from her shoulders and neck. The more she ate, the more her cookie took on an extra flavor she couldn’t describe. The closest she could get was “a hug from the whole family.”

When she checked on her aunt, Barbara’s cookie was gone, crumbs and all.

College was a never-ending battle between sleeping in and being on time for class. Bab had just enough time to pull on jeans and run to the Humanities Building, cursing herself with every step. Life was hard enough as is, she shouldn’t make it worse by writing papers after 2am.

By pinching the back of her hand, she stayed awake all through the lesson. The effect faded as she headed to the bathroom, where she fought not to drift off on the toilet.

She was washing up when a familiar voice went “I said ‘Hey!’” It was Jen, dormmate and Political Science/Africana Studies major, standing between her and the exit.

Bab stretched her lips into a smile. “Not working today?”

Jen laughed and shook her head. The beads tipping her braids tinkled as she moved. Bab wished she had a scarf to hide her own hair. “My internship with the Congresswoman is this afternoon. I’m between classes now.”

“I wouldn’t want to keep you,” Bab hoped the other girl didn’t notice the wobble in her voice.

“There’s time yet.” Jen headed for the water closets and paused. “You’re the reason the kitchen smelled so good this morning?”

Bab forgot how to breathe. Nodding had to do.

“Will you come next Sunday? The three of us can’t make dessert to save ourselves.” Without waiting for an answer, Jen entered a stall. The sliding lock sounded like a guillotine blade.

It was all Bab could do to run to her next seminar. Terror percolated inside her, tightening her throat until she couldn’t get a lungful. The Number Systems for School Teachers lecture passed in a haze of greying vision. At her next course, the professor took one look at her and ordered her to rest.

Back in her room, Bab spent an endless time curled on her bed, fighting for air. Clattering from the dresser pulled Bab out of herself enough to check the noise’s source. Auntie’s picture had fallen.

“Thanks,” she returned to the bed, hugging the portrait like a teddy bear. Her heart bumping against the frame’s glass made a double beat, Auntie’s pulse moving in time with hers. Bab’s airway relaxed, and her head cleared enough to grab last night’s cookies.

“What should I do?” she said after filling Auntie in on the bathroom encounter. “Dad and Papa couldn’t teach me black girl stuff. Jen and her friends have way more practice than me.” She took a bite. “If I change my mind, they’ll know something’s up, but if they get to know me, they’ll be just like my boy roommates and…” Aunt Barbara was pursing her lips.

“You haven’t heard Jen, Maria and Tanya speak. Their majors are going to help them ‘change the world.’” Bab stuck her chest out, superhero style.

Auntie raised her eyebrows.

“I know becoming a teacher’s important,” she sighed. “But tell that to people outside my department. Anyway, that’s not the main reason they’ll hate me.” She glanced at Auntie’s cookbook. “On Sundays the kitchen smells like those TV shows with sassy mothers who teach girls how to cook the ‘real way.’” She made finger quotes. “Nothing like what we eat at home. They’ll take one look at my food and treat me like my old roommates.” Her stomach twisted. “I don’t want to go to the hospital again.”

Finishing the cookie kept the worst throat swelling away. She still felt like barricading herself until graduation.

Light glinted from the portrait. When Bab took a closer look, Auntie met her eyes. Aunt Barbara resembled a professor, stern but caring. If photos could speak, Bab would be getting a speech on conquering fear.

The eye lecture finished with Auntie glancing in the direction of her book. Bab crossed the room, picked it up, and flipped through the dessert section. She doubted grapenut pudding would go over well. Apple-cheddar pie might work, but she wasn’t masochistic enough to make crust from scratch. Hermits seemed easy enough, but the next recipe stopped her cold.

Froggers. Above the recipe, Aunt Barbara had written a few notes about Lucretia Brown, the inventor. Bab read and reread the page before saying “They might like it.”

Summer lessons meant more homework and less time. Bab spent her free days camped in the library, reading hundreds of pages worth of assignments before trudging back to her room to bang out papers.

She peeked from her window before going outside. Maria, a Soul Food Sunday girl, wasn’t out running laps. Bab headed to the library, wiping sweat off her palms every couple of steps. If the Pre-Law/Economics student wasn’t marathoning, she was on work-study. Bab needed to find a secluded corner to avoid detection.

Maria was nowhere near the front desk when Bab checked out her classes’ reserve texts. She walked the opposite way from the book return cart, in case the girl was shelving. Bab spent the next two hours in the clear until it came time to make copies. The other girl was bent over loading paper into the machine, looking more voluptuous than Bab could hope to be.

Bab closed her eyes, praying to avoid a repeat of yesterday. “Hey.” Maybe starting the conversation would help.

The other girl yelped, whirling around and overbalancing. Bab rushed to steady her, half-wondering if she landed in a romantic comedy.

Maria’s face flushed redder than her shirt. “I didn’t see you.”

It was Bab’s turn to freeze. She studied the wall behind the other girl’s head as she tried to form words.

“Oh! You’re coming Sunday,” Maria sounded relieved. “We can talk then.” She stepped away from Bab and hurried to the front desk.

Two hours and five textbooks later, Bab emerged from the library, dazed. Motor memory led her to the campus coffee shop, where she ordered a red eye. She needed the caffeine to unfry her brain and conduct decent extracurricular research.

Maria was nowhere to be found when Bab walked to the reference librarian’s desk. There wasn’t too much on Lucretia Brown, but what existed came from places like the Smithsonian. The state historical society had a series of frogger recipes as well as official documents on Brown’s business. Bab’s coffee went cold as she pored over the papers.

“What do you think, Auntie?” Bab asked that night. “Those three might hate them because they have ‘frog’ in the name.”

Aunt Barbara didn’t react. Bab twisted her hands and continued. “I found a zillion ways to make froggers. Some I don’t have to buy a ton of new ingredients for. One is similar to your happiness cookies and isn’t very sweet. They’ll think I was lying about making dessert. Another’s fried, not baked. Those three…” She drifted off as Auntie wrinkled her nose.

“What do you think I should do?” Bab said, hoping Auntie wouldn’t give the obvious answer. She gave Bab a hard stare. “I can’t do that,” Bab said, backing away. “I’m safer not making friends.” She bumped into her bed.

Auntie looked miserable. Bab stroked the picture frame before returning to fretting. Silently this time.

Every recipe called for allspice, which promoted luck, success and health. It was also quite masculine. Bab wasn’t keen on infusing virility in herself or the others. Liquor united the feminine elements of water and earth, but she was too young to buy the rum froggers required. Bab prayed rum extract with its high alcohol content was an acceptable substitute. Auntie’s book had nothing to say about the power of molasses. Maybe it took after its sister sugar in terms of protection and enhancement. It could also be a soul food ingredient, though Bab was too afraid to check.

Spices were never cheap. Bab spent the next few days outside of class in the city. Ethnic enclaves had spices at better cost than supermarkets, and she was going to find the best prices. She always went on foot to channel bus fare into grocery cash. Her feet swelled until she could barely pull her shoes off at night, but she got all the seasonings she needed, plus extra rice flour.

By Saturday afternoon, Bab recovered enough to limp to the market nearest to the dorms. Butter was easy enough to find, but molasses and extract remained elusive, no matter how many times she wandered Aisle 5. Between her focus on the shelves and her still complaining legs, she didn’t notice company until she bumped into them.

Bab’s heart froze when she realized who she crashed into. Tanya was Jen and Maria’s buddy, a Business/Chemistry major and heir to a cosmetics firm that made products for black women. She might have been in jeans and ponytail, but her skin glowed and her hair smelled of jasmine and coconut oil.

“I’m sorry!” Bab couldn’t apologize fast enough. “I should have seen you-”

Tanya waved her hand. “I ran into you. Let me make up for it.” She reached into her pocket and pulled out a wad of papers. “Have a coupon.”

Bab reached for the offering, doing her best not to brush Tanya’s fingers. She didn’t want to piss the girl off by mistake. There were discounts on powdered soup, meal replacement shakes, frozen dinners…

“Mind if I have this one?” Bab held up a voucher for oranges.

Tanya shrugged. “It’s not like I’ll get scurvy.”

Bab’s grin felt foreign on her mouth. “They’re also great for clearing the mind and cheering you up.”

The other girl raised an eyebrow, something Bab had yet to master. “Isn’t that what chocolate’s for?”

Bab’s cheeks burned, but before she could answer, Tanya said, “Maybe I’ll get some chocolate peanut butter this week. They taste good with strawberry Caffeine Bombs.” She waved goodbye. Bab couldn’t decide whether to stare at her, or her basket of white bread and neon drinks.

She resumed her search for the remaining ingredients, trying to imagine what Auntie would think of Tanya’s cuisine. There could be rage, terror, or horrific rage.

“Victory!” Bab announced later in her room. “Now I have everything for froggers.”

She picked up the portrait. “Will it be all right?” Auntie beamed. “Of course you think that, we’re family. I don’t have that advantage for tomorrow.”

Aunt Barbara looked Bab up and down before raising her chin.

Bab crossed her arms over her bust. “They’re prettier than I am, and I don’t think a padded bra would help.” Auntie’s eye narrowed.

“What’s worth knowing about me?” Her voice wobbled. Auntie glanced at the mirror. Bab stood in front of it for ages, trying to see what Aunt Barbara did. It never appeared. Whenever she turned away, Auntie nodded for Bab to return. Her throat ached from not shrieking her frustration.

Her reflection continued to show someone who did not have the looks, goals or background as the other black girls in the dorm. She had bits and pieces of other kin in her appearance, like Papa’s forehead, Grandfather’s nose, and Auntie’s love of frilly blouses. Bab straightened her back and assumed the formal pose of Auntie’s portrait. She still couldn’t find what Auntie saw, but her urge to scream faded. Maybe one of these years she’d be as awesome as Auntie believed.

If Bab was going to bake undisturbed, she was better off starting at midnight. The cookies wouldn’t be the freshest, but she half-remembered one recipe saying froggers grew tastier with time. Or she could scrub the kitchen for so long, Monday would roll by before she finished.

Giving the counter, sink and other surfaces the once-over wasn’t going to be enough if she wanted to win the trio’s favor. Bab scoured until her arms ached, shook them out, and started again. She filled her head with prayers for the cookies’ success and her continued safety. Whenever her mind wandered, she bit hard on her tongue.

Now that she thought about it, froggers might taste better if she rewashed the baking sheet. As she worried it with a sponge, she caught a glimpse of herself on the aluminum. She was nothing more than a blobby outline, but it was enough to remember the afternoon. Auntie thought she was worth something and Bab needed to act the part. She preheated the oven and pulled out the measuring cup.

Auntie’s recipe didn’t specify rice flour, but she could do with its protection. The spices that went into happiness cookies went into the mixing bowl, along with lucky nutmeg and ginger’s love. Macho allspice went in after all, to impart success.

Wet ingredients went into another bowl, before she combined everything to make a sticky dough. Nothing a bit of flour couldn’t fix. She rolled everything out with the side of an empty glass, used the mouth of the same cup to cut out froggers and stuck them in the oven.

Baking and cooling times stretched until every second felt like forever. Despite her best efforts, no amount of tidying would speed things. Sweat oozed from her face and armpits.

As soon as she could move the cookies without burning herself, Bab fled to her room. “I did it!” She hitched her shoulders in lieu of a fist pump. Dropping the froggers now would mean baking them later in front of an audience. Once they were safely on her desk, she fell to her knees.

“I thought of you as much as I could and how you want me to be.” On the floor, she couldn’t meet Auntie’s face. “I’m still not there, sorry.” Even through her jeans, the tiled floor felt so cool, but passing out here would mean a stiff back in the morning. “Just a minute.”

It took a few tries to lurch off the floor and back on her feet. Bab placed a frogger by Auntie’s picture. “What do you think?”

Between one blink and the next, the cookie vanished. Auntie’s smile threatened to push her cheeks off.

It was ten when Bab woke up, and eleven before she rolled out of bed. She only had a few hours, and laundry wouldn’t do itself. Typical for Sunday, all the machines were full, but one just had a few minutes left to run. She buried herself in a textbook, wondering if she could drop out of dinner, saying she had a test tomorrow. Auntie would be disappointed in her.

The afternoon vanished in a flurry of chores, grooming and actual homework reading. Bab shaved, brushed her hair until her arm ached, and smoothed out the wrinkles in one of her nicer shirts. Whenever her throat threatened to swell, she turned back to studying.

An hour before the event, Bab’s heart thrummed in her ears. She had one last thing to do before she was ready, but it meant going to the kitchen, possibly in front of everyone.

The room was filled with cell phone music and off-key singing. Tanya and Maria’s backs were to Bab as they chopped away. Jen hadn’t arrived. Bab was free to cover the table with a freshly washed sheet, though she ached to clap her hands over her ears. The file quality, song genre and the girls’ lack of skill made it Vogon poetry in human mouths. She placed her duct tape flower in the center of the table before retreating to gather the froggers.

When she returned, the pair was belting out what might have been “Baby Come to Me.” Bab prayed “4:33” was next on the playlist as she arranged cookies on her largest plate. She couldn’t do anything more artful than a pyramid of concentric circles, but it looked good enough for a magazine.

A shriek stole the last of her hearing. “Bab, when did you get here?”

Bab turned to Tanya, rubbing her ears. “I didn’t want to interrupt.”

Tanya laughed. “It’s either sing or put up with Maria’s preaching.”

“Soul food _isn’t_ vegan,” the third girl hissed.

“Aren’t you making peas and carrots?” Tanya said.

“Doesn’t count, I use butter,” Maria said.

“See what I mean?” Tanya said to Bab with a hammy sigh.

Bab’s smile shook around the edges. “Why not vegan?”

“Thank you!” Tanya abandoned her cutting board to crush Bab in a hug. “You understand.”

“Does that mean no cookies tonight?” Bab winced at her lack of subtlety. “They have dairy.”

“Of course cookies,” Tanya stepped back, giving her a hard look. “Cookies need butter, chicken need salt, and collard greens are better with orange juice instead of pork.”

“Blasphemy,” called a new voice from the doorway. Jen walked in, arms full of cans and equipment. “Smoked pork is food of the gods.”

As the trio rambled amongst themselves, tension fell from Bab’s shoulders. She set the table, making sure everything was picture perfect while the others worked by the stove and countertops. Aside from the odd comment thrown in her direction, they left her alone until their food was ready.

“What did you do?” Jen breathed as she took in Bab’s handiwork. “It looks like a real Sunday dinner now.”

“Ahem,” Tanya said, looking in the direction of the garbage bin. An empty tube of biscuit dough and gravy can sat on top of the trash.

“I was busy–” Jen started, but Maria cut her off.

“I forgot salt, gravy will help the peas and carrots.” She plopped her dish next to the duct tape flower. “Let’s start?”

No one commented on Bab sitting in the spot closest to the door. They were too busy saying things that threatened to stop her heart.

“How’s the food? Maria used fresh carrots this time.” Tanya wiggled her eyebrows. Maria, Bab’s bench partner, turned the color of rust.

The taste was on par with cafeteria food. Bab liked safety too much to say it aloud. “You’re right, it does go well with gravy.”

Maria stared at her plate as more blood rushed to her face.

“You know what would be great? Bacon.” Jen said. “Everything it touches turns to magic.”

Bab opened her mouth, closed it and lowered her head so no one could see her face. Auntie’s cookbook never limited power to a single ingredient. The other girls were too busy arguing which brand of cured meat was best to notice Bab.

It wasn’t long before the serving plates emptied. With competition out of the way, the froggers perfumed the table and made full stomachs grumble.

“Are these the cookies you made last week?” Jen asked.

Bab shook her head. “It’s a diff–” the trio snatched froggers for themselves and went to work reducing them to crumbs.

Jen’s first bite took out a third of her cookie. Her eyes widened. Tanya chewed slowly, lost in thought. Maria closed her eyes and clasped her hands like a church lady. “What did you say these were?”

“They’re molasses cookies.” Bab coughed, but her throat kept tingling. “Froggers.”

“Made with real frogs?” Tanya said, her mouth wry.

Bab took a deep breath and wished her lungs were bigger. “A woman named Lucretia Brown invented them.” All eyes were on her, none of them hateful. She looked at Tanya. “Lucretia was a black woman who ran an inn and made perfume and other things to sell.” To Jen and Maria she added “She was born in 1772 Massachusetts and owned property.”

No one spoke. They were too busy considering their froggers. Bab took one for herself and bit in deep. Spices spread through her mouth and seeped into her being. Her throat relaxed enough to ask “Maria, mind if I jog with you tomorrow?” before she realized it. A second mouthful of cookie kept panic at bay.

Maria’s ears darkened, but she said “I’d like that. Front door at eight A.M.? Wear good shoes.”

Bab took a second frogger, but when she reached for a third, all she found was an empty plate. Hearing the trio tease each other as they helped with cleanup almost made up for it. The lack of singing certainly did.

With four people helping, dishes and everything else were done in no time. Bab trailed the other girls out of the kitchen, itching to tell Aunt Barbara about tonight. It was too soon to tell how they’d take knowing Bab’s whole self, but for now they added warmth she couldn’t get with cookies alone.

END

“Barbara in the Frame” was originally published in FIYAH and is copyright Emmalia Harrington, 2017.

This recording is a Creative Commons Attribution-NonCommercial-NoDerivatives license which means you can share it with anyone you’d like, but please don’t change or sell it. Our theme is “Aurora Borealis” by Bird Creek, available through the Google Audio Library.

You can support GlitterShip by checking out our Patreon at patreon.com/keffy, subscribing to our feed, leaving reviews on iTunes, or buying your own copy of the Summer 2018 issue at www.glittership.com/buy. You can also support us by picking up a free audiobook at www.audibletrial.com/glittership.

Thanks for listening, and we’ll be back soon with a new issue and a GlitterShip original, “Raders” by Nelson Stanley.

Episode #71 — “Barbara in the Frame” by Emmalia Harrington was originally published on GlitterShip

#GlitterShip #lgbtq fiction #queer fiction #short stories #science fiction and fantasy #podcast

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makeuptips10-blog · 6 years ago

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Celebrity Couples Who Follow Vegan Diets Together

New Post has been published on https://www.claritymakeupartistry.com/celebrity-couples-who-follow-vegan-diets-together/

Celebrity Couples Who Follow Vegan Diets Together

There’s no doubt that the vegan movement is sweeping Hollywood. Celebrities, such as Alicia Silverstone and Natalie Portman, are using their star power to push the needle forward as some of Hollywood’s most vocal vegan activists. But not all of these plant-loving stars are on their own. There are many celebrity couples where both partners swear by an animal-free diet and lifestyle.

To give you a look at which stars’ homes are meatless and free of animal products, we’ve rounded up TK celebrity couples who are vegan. Some of these couples might surprise you, while others, like Miley Cyrus and Liam Hemsworth, have been preaching the vegan lifestyle for years now. Check out which fan-favorite Hollywood couples are completely plant-based ahead.

Miley Cyrus and Liam Hemsworth

Presley Ann/Patrick McMullan via Getty Images.

In 2014, Cyrus went vegan. She explained to Paper magazine that she went plant-based after her dog, Floyd, was mauled by a coyote, which led her to stop using animal products immediately. Since then, Cyrus has also raised her pig as vegan and gotten a sunflower tattoo (the logo of The Vegan Society) on her arm to celebrate her vegan lifestyle. “I realized these are intelligent animals,” she said on an episode of The Tonight Show with Jimmy Fallon.

A year later, in 2015, Cyrus’s on-again, off-again boyfriend, Liam Hemsworth, followed in her vegan footsteps. He told Men’s Journal that his decision was inspired by him learning more about the abuse that went into producing meat and other animal products. “My own health, and after all the information I gathered about the mistreatment of animals, I couldn’t continue to eat meat. The more I was aware of, the harder and harder it was to do,” Hemsworth said.

Hemsworth also said that he was inspired to go vegan because of his Hunger Games costar, Woody Harrelson, who has been on the plant-based diet for more than 30 years. “I have a lot of friends who are vegan. Woody Harrelson was actually one of the original reasons I became vegan, because he’s been vegan for, I don’t know, 30 years or something. So, with the facts I was gathering, and then just how I was physically feeling, I felt like I had to do something different, so I adopted this vegan-diet lifestyle,” Hemsworth said.

Ellen DeGeneres and Portia de Rossi

Christopher Polk/Getty Images for People’s Choice Awards.

In 2008, DeGeneres revealed on her talk show, The Ellen DeGeneres Show, that she became vegan after watching the documentary Earthlings. “I’ve always called myself an animal lover. And yet I ate them,” DeGeneres told Yahoo in 2012. “Someone mentioned, ‘If you knew what chicken looked like or you knew how chicken was made, you’d never eat it again. Something snapped.”

DeGeneres’s wife, Portia de Rossi, went vegan around the same time when the couple moved to a farm in California and became closer with animals. “I always thought going vegan would be difficult, but I genuinely don’t crave meat or cheese. And I feel happier, like I’m contributing to making the world a less violent place,” de Rossi told O magazine.

However, DeGeneres’s vegan journey hasn’t been without its ups and downs. At a press conference for Finding Dory in 2016, DeGeneres revealed that she started eating fish—though, she admits, that she doesn’t do it often. “When we did Nemo I was eating fish and then I became a vegan for most of those years. And then I just recently started eating fish,” she said. “I rarely eat fish. I don’t really enjoy eating fish.”

It’s unclear what DeGeneres’s diet is like today, but her comments suggest that she isn’t a fan of eating fish and might be doing so for dietary reasons.

Gisele Bündchen and Tom Brady

Matt Winkelmeyer/MG18/Getty Images for The Met Museum/Vogue.

Along with cutting out white sugar and MSG from her family’s diet, Bündchen also makes sure that her family eats vegan, which includes dishes such as veggie sushi and quinoa bowls. The model told People in 2017 that her family has been eating a plant-based diet for years. “We all love it. It’s not only good for our health and makes us feel good, but it is also good for the planet!” Bündchen said.

In addition to her two children, Vivian and Benjamin, the model’s husband, Tom Brady, also eats vegan. In 2017, the Bleacher Report reported that Brady eats vegan most of the year, which he credits to his performance on the football field. However, unlike his wife, Brady isn’t a full-time vegan. The site added that the athlete does eat lean meat in the winter.

Beyoncé and Jay-Z

Larry Busacca/PW18/Getty Images for Parkwood Entertainment.

Bey and Jay-Z made headlines in 2013 when they announced on social media that they were starting a 22-day vegan challenge, which includes 22 days of vegan-delivery service meals. Bey immediately saw the results, which included more energy, better sleep and glowing skin. “At first it’s the little things I noticed: I had more energy,” Bey told The New York Times. “The benefits of a plant-based diet need to be known. We should spend more time loving ourselves, which means taking better care of ourselves with good nutrition and making healthier food choices.”

Though the couple’s vegan diet didn’t last forever, Bey went vegan again in 2018 in preparation for her performance at Coachella. The singer instagrammed a picture of her meal—avocado toast with red peppers and onions—from 22 Days Nutrition, the same vegan delivery service she used years ago, which she and Jay-Z partnered with. It’s unclear if Bey and Jay are full-time vegans now, but with vegan delivery meals at their reach, why not?

Kat Von D and Leafar Seyer

Vivien Killilea/Getty Images for Kat von D Beauty.

Both Kat Von D and her husband, musician Leafar Seyer, are vegans. The makeup mogul took to her Facebook in 2015 to reveal that she’s been vegan for several years and dis-spell several myths about vegans. “Science and research confirms that you don’t need meat to be healthy at all, in fact statistics point to quite the opposite. No, your hair won’t fall out – mines healthy and shiny as hell,” she wrote. “No, your skin doesn’t turn yellow or gray – mine’s never looked as healthy as it does now. No, if you eat right, you won’t get all skinny and weak – I have plenty of boobs and ass, and I’M HYPER AS FUCK!”

Along with her animal-free makeup brand, Kat Von D Beauty, Von D also launched a lipstick shade called “Hilda,” which donates part of its proceeds to the Farm Sanctuary, a nonprofit that advocates for animal rights. when Von D and Seyer married in the 2018, the couple also had a vegan red velvet wedding cake and plant-based catering, as well as cruelty-free outfits. The couple teased in September 2018 that they were producing a vegan documentary.

Alicia Silverstone and Christopher Jarecki

Michael Buckner/Getty Images.

Silverstone is one of the most outspoken celebrity vegans. The actor, who wrote a vegan cookbook titled The Kind Diet in 2011, also raises a vegan family, including her son Bear and her separated husband, musician Christopher Jarecki. “People are starting to realize that it’s not just a fad,” Silverstone told Food & Wine. “I feel like it is becoming more common in our culture too, with fun and trendy plant-based restaurants popping up all over the country and even in airports. The great thing about some of these restaurants is that most of the people who choose to eat there aren’t even vegan, they just know it tastes delicious and leaves them feeling good.”

Source: http://stylecaster.com/celeb-couples-vegan/

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theconservativebrief · 6 years ago

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Weight Watchers will now be known as “WW.” The 55-year-old company just announced that it is rebranding to focus more on overall health. Its new tagline: “Wellness that works.”

It’s a change the company has been building up to since 2015. Oprah Winfrey came on as an investor when Weight Watchers was in decline and announced that she lost a lot of weight on the program while also still eating bread every single day. The company’s fortunes have improved since then, but it is shooting for $2 billion in revenue, according to Fortune, a goal that has been in its sights for almost a decade but has not yet come to fruition.

It’s not surprising that Weight Watchers is distancing itself from dieting. We are in a moment when the concepts of wellness and self-care have become all-important. Talking openly about dieting is becoming taboo, and the body positivity movement is on the rise. Weight Watchers had to change to stay relevant, and it’s been increasingly talking up wellness and a healthy lifestyle for a few years now. Tellingly, in an op-ed in the New York Times in March decrying the company’s plan to offer free memberships to teens as young as 13, Jennifer Weiner wrote, “You could almost believe that the company was preparing to change its name from Weight Watchers to Self-Esteem and Healthy Habits Central.”

But is Weight Watchers, and our culture of dieting, truly changing? Not really. No matter its name, WW is first and foremost a company that wants to help you lose weight in a society that prioritizes weight loss. Everything else is essentially just marketing.

Weight Watchers was founded in 1963 by a Queens housewife named Jean Nidetch. She had struggled with her weight and went to an obesity clinic when she was over 200 pounds; according to her obituary, she hid cookies in her hamper to eat late at night. Then, the story goes, she invited several overweight friends of hers over for a commiseration session, which ended in a pact to try to lose weight together. Nidetch lost more than 60 pounds, and Weight Watchers was born.

Historically, members went to weekly support meetings for lectures and a weigh-in. This still exists, but there’s also an app that doesn’t require attending IRL meetings.

Weight Watchers costs about $3 per week to join as a digital member; $7 for a “studio” membership, which includes in-person meetings; and about $13 for “digital plus personal coaching” membership, which includes things like personalized sessions on behavior management and food planning. (Disclosure: I’ve been a paying digital member of Weight Watchers on and off for several years.)

Weight Watchers has always been, at its core, a company that requires members to log food intake. Through the years, it has employed different methods of applying value to food, beyond just calories. It assigns points values to food, then assigns each person a points total they are allowed to consume every day.

This proprietary points system changes pretty drastically every few years. The most recent iteration, called Freestyle, allows users the fewest number of daily points it ever has, but it also made a whole slew of foods that used to be “expensive” worth zero points. For example, beans and bananas used to have relatively hefty points values because they’re high in calories. But they are also healthy foods, so they now can ostensibly be eaten with abandon at no “cost” to the Weight Watcher.

Some members didn’t like this new version. Someone even started a Change.org petition to bring back the previous version of points; it gathered 3,600 signatures. They argued that it was actually more restrictive because members lost a significant amount of their daily point allowance and the new zero-point foods were very protein-heavy (like eggs and chicken), making the diet more Atkins-like.

The fact that the points system changes so often partly reflects new understanding of diet science, at least according to Weight Watchers, but mostly reflects societal attitude toward diets and the needs of Weight Watchers shareholders. As is becoming clearer, diets don’t work. Weight Watchers has been slowly changing its policies to focus more on a journey than a destination, something that is less rigidly prescribed.

Earlier this year, Weight Watchers announced that it would no longer use the time-tested advertising method of showing before-and-after photos in its ads, in a nod to the body positivity movement. But at the same time it announced this initiative, it got itself into trouble by also proclaiming that it would offer free memberships to teens. There was backlash, with opponents arguing that it would be bad for teens’ body image and indoctrinate them early into dieting culture. “The name is Weight Watchers, not Health Enhancers. The second the focus turns to weight, the potential for mind and body damage begins,” wrote Rebecca Scritchfield in the Washington Post. Now, of course, the company is saying it does want to be about enhancing health.

One of the ways it aims to do this is via its robust community of users. In addition to logging food, the other pillar of the Weight Watchers lexicon is community. The weekly in-person meetings and weigh-ins used to be a requirement. These still exist, but they’ll now be called Wellness Workshops. While there are 31,000 in-person weekly meetings, according to Fortune, a lot of the community has moved online.

Connect, the company’s social media platform, is an integral and often uplifting part of the experience; it’s an unsullied online space where earnest posters provide support to one another. It’s most analogous to Twitter, in that it features an ever-updating global timeline, though you can comment on posts in a way that is pretty Facebook-like. You can choose to follow members and see their posts in a separate timeline. WW will be adding focused areas within Connect, where people with similar interests, like being gluten-free or vegan, for example, can “gather.”

To keep people using and paying for services longer, new incentive programs called “WellnessWins” are launching, awarding people products and experiences for meeting certain goals. Fortune notes this is a bid to get men to join, who presumably like prizes and being competitive. Currently, 10 percent of Weight Watchers’ members are men. DJ Khaled and filmmaker Kevin Smith signed on as spokespeople this year.

DJ Khaled in Miami May 2018 at a Weight Watchers event. Thaddaeus McAdams/Getty/WireImage

Finally, Weight Watchers also sells tangible products beyond just a promise of weight loss, like food, food storage containers and food preparation utensils, and cookbooks. Its foods and snacks will be reformulated to no longer contain artificial sweeteners, flavors, colors, or preservatives. Ingredient scrutiny is a big part of wellness consumerism, and if you’re selling stuff that isn’t perceived as “natural,” it’s a problem for a brand.

The body positivity movement is slowly gaining steam. Consumers have put pressure on clothing brands to offer extended sizing, and a mantra of self-acceptance has begun to permeate the internet, even if it’s still far from universal (not to mention that brands have co-opted the concept in order to sell products). All of this means that diets are not necessarily perceived as cool or acceptable anymore. But it’s really just semantics.

“People were now fasting and eating clean and cleansing and making lifestyle changes, which, by all available evidence, is exactly like dieting,” writes Taffy Brodesser-Akner in an August 2017 New York Times article about Weight Watchers. “Healthy is the new skinny,” Weight Watchers CEO Mindy Grossman told Fortune.

WW actually still is, not surprisingly, primarily focused on weight loss. Much like the beauty industry wanting to move away from selling you anti-aging products while never mentioning the word “aging,” WW still wants to help users lose weight. Upon navigating to its website (still at weightwatchers.com), you are greeted with a large blue banner and an explanation of the name change. “We will always be the global leader in weight loss, but now WW welcomes anyone who wants to build healthy habits — whether that means eating better, moving more, developing a positive mindset, focusing on weight … or all of the above!”

A quick browse through Connect today shows that, as is usually the case when Weight Watchers changes something, users are having mixed emotions about it.

“I think it’s a terrible idea. By all means, focus on healthy habits but people join because they want to lose weight. Concentrate on your core audience,” wrote one.

“So excited about this change! I was hoping for something like this when they came out with Freestyle. … Focusing on health is so much more sustainable than just cutting calories and only focusing on weight loss,” wrote another.

The blue logo featuring the two letters stacked on top of each is by now a familiar one to users of the company’s app. But “double-you double-you” doesn’t exactly roll off the tongue. Will the company try to shorten that into something like “Two Dubs” or “Double Dub”? Wait a few more financial quarters to find out.

Or, as one member wrote in Connect: “To me this is like when Kentucky Fried Chicken changed the name to KFC. It will still be the old name to most of us forever.”

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Original Source -> As “dieting” becomes more taboo, Weight Watchers is changing its name

via The Conservative Brief

#IFTTT #The Conservative Brief

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thedoctoraway1 · 6 years ago

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Food: What the Heck Should I Eat?

Food: What the Heck Should I Eat? Trailer

Battling Conflicting Diet Information & What The Heck You Should Eat – With Dr. Mark Hyman

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#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat.

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katharinah14-blog · 7 years ago

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The Tool Figures Of The Sunlight Family members

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heilpraktiker-hannover · 8 years ago

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Chronic Fatigue, histamine & mast cells

Chronic Fatigue, histamine & mast cells healinghistamine.com | March 18, 2017 Chalk up another one to a dysfunctional immune system – Chronic Fatigue Syndrome (CFS). Researchers recently proved (for the first time), that the condition is not psychosomatic (yeah, thanks for calling us hypochondriacs all these years). This wasn’t news to some: according to NHS funded researcher Dr. Theoharides, CFS is one of many mast cell linked conditions that he has known to be linked for years. It wasn’t so long ago that narcolepsy was pegged to an imbalance of brain histamine levels. Scientists in Australia have found that immune cell receptor abnormalities are behind CFS debilitating symptoms. So basically a receptor defect, which is really a problem because there are many cells and so many receptors to mess with, can’t transfer calcium from the cell to the outside. The discovery of abnormal calcium cells coincides with where CFS pain usually happens, in the brain, spine, pancreas and stomach. To date there’s still no cure for CFS. Doctors and researchers have been telling folks it’s all in their head and that all they need is more exercise (yes, I’m referring to the PACE trial debacle). The researchers say they believe that it affects from 1%-2% of the population (presumably Australia they mean?). According to Dr. Theoharides, director of Immuno pharmacology and Drug Discovery at Tufts, CFS is a complex disease involving the nervous, hormonal and immune systems with symptoms that include fatigue, sleep disturbances, malaise, muscle aches, migraines, gastrointestinal complaints, and cognitive problems. Viruses and inflammatory cytokines (like those in mast cells which contain histamine) play a role. He says that the stress hormone CRH (corticotropin-releasing hormone) activates brain mast cells (which contain histamine and other inflammatory mediators), and that this causes blood-brain-barrier disruption. His research shows that there’s a relationship between the mitochondria, calcium and mast cell activation. As someone who has literally fallen asleep on a plate of food, I can attest to the narcolepsy-histamine link. It all depended on how long it would take me to eat. If I had a short meal, I might make it to the sofa before falling into my food coma, but a long one meant face-in-food for dessert. The weird thing was I wasn’t actually asleep. My eyes were forced closed, all movement would have to cease, and I’d be aware of the world around me, but incapable of interacting with it. The experience was more like something out of a nightmare where you’re paralysed but still able to be hurt. It’s apparently called syncope. I’d lie there in a weak panic, feeling my heart beat slowly ebb away, as I begged my thoughts to magically reconnect with my voice to tell people, hey, I’m actually awake! Don’t be fooled, I’m not asleep. But no matter how hard I tried to convey this to people, they were all convinced I was dreaming it all up. Whether it was a histamine-narcolepsy link, or a mast cell-CFS one, I ended up spending about a year mostly in or on bed, and desperately trying to make people understand that my inability to climb a flight of stairs at times isn’t a lack of cardio fitness (mine could always be better but it’s still good) but rather a result of my mast cells having a temporary bout of madness. Interestingly, Harvard neuroscientist Dr. Michael Van ElZakker has a hypothesis he’s working to prove, that an infection of the vagus nerve, which connects the brain to the stomach, can cause a prolonged “sickness response”. This human response to illness involves extreme fatigue, probably to force us to rest up and isolate us from other humans to not spread the virus. He believes that in some cases the vagus nerve, which is responsible for signaling the need for this response, remains on high alert, which keeps the body stuck in this more. You can read my interview with Dr. Van ElZakker here. A review of fourteen separate dietary and supplement interventions were published in the Journal of Human Nutrition and Dietetics, but found that most studies showed no particular measurable benefit of them. Improvements in fatigue were found in response to NADH and Coenzyme Q10, probiotics and high polyphenol rich cacao. For me personally, because my fatigue was a result of my mast cell issues, stabilizing them with Dr. Theoharides’ quercetin Neuroprotek supplement and a great diet really helped. But we all have different root causes and severity of symptoms. Click here if you’d like to learn how I did it. It’s finally here! Man Food – a high nutrient antihistamine and anti-inflammatory ingredient filled book geared towards guys, women who love to work out, yoga like they mean it, or just load up on healing nutrients. Features my personal shopping list of antihistamine and anti-inflammatory foods. The Anti-cookbook and all liquid Anti-Detox Book , don’t treat any conditions, but feature a plethora of the high nutrient antihistamine and anti-inflammatory ingredients that have been instrumental in helping me feed myself on a limited diet. The Anti-cookbook features a four page list of antihistamine and anti-inflammatory foods and comes in regular and Paleo. The Low Oxalate Cookbook features antihistamine and anti-inflammatory rich recipes. Don’t miss the Low Histamine Beauty Survival Guide for non-toxic beauty tips, the skinny on histamine releasing (mast cell degranulating) beauty ingredients, antihistamine and anti-inflammatory beauty alternatives and the top brands natural brands I’ve found. Take a peek at my other low histamine and antihistamine cookbooks for more high nutrient recipes —–REFERENCES—- Theoharides, Theoharis C. “Brain mast cells and Chronic Fatigue Syndrome.” Grantome . NIH, 01 July 2012. Web. 24 Mar. 2017. Appold, Karen. “UCLA Researchers Find Clue to Narcolepsy’s Cause.” Sleep Review. N.p., n.d. Web. 24 Mar. 2017. Campagnolo, N., S. Johnston, A. Collatz, D. Staines, and S. Marshall-Gradisnik. “Dietary and nutrition interventions for the therapeutic treatment of chronic fatigue syndrome/myalgic encephalomyelitis: a systematic review.” Journal of Human Nutrition and Dietetics (2017): n. pag. Web. Cooper, Luke. “Queensland Scientists Make Chronic Fatigue Syndrome Research Breakthrough.” Huffington Post Australia. The Huffington Post, 21 Feb. 2017. Web. 24 Mar. 2017. Rehmeyer, Julie. “How bad science misled chronic fatigue syndrome patients.” STAT. STAT, 29 Dec. 2016. Web. 24 Mar. 2017. Original Page: https://healinghistamine.com/chronic-fatigue-histamine-mast-cells/ Shared from Pocket

#CFS #Histamin #-newsletter #-podcast #-ideas #-video #chronic fatigue #Heilpraktiker #Naturheilkunde #alternative Medizin

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