My first attempt to cook vegan hotcakes, and they look ugly as fuck!!! 🤣🤣🤣 But trust me, they're fucking tasty! 😬 I throw on them some peanut butter, raspberry marmalade and ground flaxseeds! They'll be called from now on "Bloody hotcakes a la SubHouse" 🤣 I'll try to make them look better next time! 🤓🌹🌹🌹 ...I have to go, my horror movie it's starting! 💀💀💀💀Goodnight ladies and gentlemen of the internet 😎
 One of my resolutions for 2018 is to cook better and eat more healthily so I decided to make a come back on this instagram account. This year, I will try to post more often so I can actually use this insta as an archive for future reference.
Anyway,this weekend is actually the last first weekend of college 😭. Since I had some free time, I decided to make 된장찌개 or fermented soybean paste stew. It was my first time making this dish but the taste was 👌.
Healthy Stuffed Chicken Breast:
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 262 kcal
Author Christel Oerum
1 chicken breast
1 oz. (28 g) low-fat mozzarella
1 artichoke heart (from a can)
1 tsp. sundried tomato, chopped
5 large basil leaves
1 clove garlic
¼ tsp. curry powder
¼ tsp. paprika
Pinch of pepper
Preheat the oven to 365 F (185 C).
Cut the chicken breast almost halfway through with a sharp knife.
Chop up the mozzarella, artichoke, basil, tomato, and garlic. Mix to combine and stuff it into the cut chicken breast.
Use a few toothpicks to close the chicken breast around the stuffing
Place the chicken breast on a baking sheet or aluminum foil, and season it with pepper, curry powder, and paprika.
Bake for around 20 minutes (depending on the size of the chicken breast).
Remember to remove the toothpicks before serving, and you're done!
No sides required, unless you prefer them!
Visit www.diabetesstrong.com for the recipe. *The author that referred this recipe looks for healthy recipes to assist clients with diabetes and those who wish to live and eat healthy. #happysunday 🔥
It's been about one month on the new treatment plan that I shared about recently, and I gotta say: it hasn't been easy. I've been experiencing a lot of pain that makes it hard for me to rest and relax while lying down, as in sleeping.⠀
I'm trying to remember what I know to be true from previous experience of starting new treatments: it usually gets worse before it gets better. It's counterintuitive, but it usually takes the body some time to adjust to a new thing, and that adjusting is often uncomfortable. It's like the body systems resist change, and that resistance is like digging your heels in which always makes things harder than they would be if we could just release and go with the flow. So I'm trying to go with the flow of my body and what it needs right now.⠀
I'm also reclaiming my affirmations that have always been so helpful and instrumental in my healing.⠀
💫 I choose health.⠀
💫 I choose strength.⠀
💫 I choose energy.⠀
💫 I choose vitality.⠀
💫 I choose flexibility.⠀
💫 I choose objectivity.⠀
💫 I choose release.⠀
💫 I choose self-care.⠀
💫 I choose abundance.⠀
💫 I choose gratitude.⠀
Any affirmations you'd add to this list? Or, have you ever used affirmations before? Tell me about your experience in the comments!
Holy fried deliciousness 😍 We finally tried a #whole30compliant fried chicken recipe that we’d been drooling over and it is definitely a keeper. And so easy! We dipped chicken thighs in egg, then in a mixture of almond flour, paprika, garlic powder, onion powder, chipotle powder, salt and pepper. They went into hot coconut oil for a few minutes to brown, then into the oven. 🍗 #krissyskitchen#whole30day20
This is reality. Home cooked food meal prepped for the next week or so until I run out... then it’s back to the dining hall😭 My goal for this semester is to keep my nutrition in check as much as possible but also enjoy the occasional drunk pizza slice or 2😂 Here’s to being a college student trying to stay healthy!🥂 @toneitup@toneitupnutrition#tiustudent#mealprep#lcg