WHY I STOPPED INTERMITTENT FASTING
when i first came back on the gram in july i was in full IF mode. i had picked up the routine about 7 months prior and was loving it. i followed the 16-8 regimen for about a year in total. i was committed, but allowed myself major flexibility throughout the process - especially in the beginning!
|| my routine || i would stop eating in the evening at about 8pm. the next morning i would wake up & drink a big cup of coffee. i did mainly fasted workouts. i then wouldn’t eat until 1pm. by the time i was ready to have my first meal i was ravenous, but got full super quick and felt fine until my next meal around 3:30pm. the last meal was around 6. dessert at 730.
|| why i started ||
my entire life i never really understood the meaning of portion control & would eat until i felt sick. this habit made me feel lethargic & groggy throughout the day. i had heard about IF and how the science behind it keeps you energized all morning, so i decided to give it a go.
|| how i felt ||
i LOVED the way i felt up until the last month. i think it’s an amazing regimen if you do your research and if you slowly ease into it without rigid rules. i felt energized all day long, but hanger was REAL right before my eating window. fasted cardio was much easier than i thought, and i had a lot more energy during workouts. the rest of the day was a breeze, and i slowly stopped snacking all together because i was always full from my meals.
|| why i stopped ||
12 months into IF i started noticing some “disordered eating behaviors”. the first 11 months i learned how to control portions based on how my body was FEELING (not based on numbers or diet) - however, in the last month my body started to get hungry before 1pm, and i wouldn’t allow myself to eat. i used coffee as a crutch to curb hunger, and i started feeling dizzy after my first meal of the day. thankfully i had learned so much throughout the process that i was able to notice my behaviors and slowly ease out of IF
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🍲 VEGAN GREEN GODDESS SOUP 🍲 Because a balanced diet includes holiday cookies 🍪 AND lots of green things 🌱 like this super nourishing green soup! (and color coordinating your outfits with your food, maybe 🤔)
But before you go thinking that this is a sad cabbage diet soup, just look at that creamy texture 😍 Then head to the blog for the recipe and get your holiday greens in!
I am craving this 4 ingredients sriracha tempeh from my blog because who doesn’t need a quick recipe this week?!🙋♀️
4 ingredients and an oven is all you need! I usually serve mine with potatoes, kale and avocado but they are perfect in sandwiches or on top of pasta too! Recipe is in the link in my bio! Happy Tuesday🧡
🔧 𝑶𝑭𝑭𝑰𝑪𝑰𝑵𝑨 17 🔧
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If you are caught in the overload of mixed nutrition messages, you're not alone. Especially this time of year, quick fixes, radical weight loss diets, or magic superfoods/supplements come onto the market to make money and end up causing a lot of confusion.
A great message to spread from the Brazilian Dietary Guidelines states: "Diet is more than intake of nutrients. Diet also refers to how foods are combined and prepared in the form of meals, how these meals are eaten, and also to cultural and social dimensions of food choices, food preparation and modes of eating, all of which affect health and well-being." The cliffs notes version? Consider not just what you are eating, but where it came from, how you eat it and who you eat it with. The holidays are a great time of year to become aware of this perspective, as so much of holiday food is intertwined with these cultural, social, and behavioral factors. A holiday challenge better than losing weight? Start looking at the big picture at your next meal.
🎁 12 Days of Giving 🎁 on the sixth day of #CR12DaysofGiving we are giving away one of our almost sold out Posto Christmas Swaters.
To enter make sure to follow @postocalgary and tag someone who you think would look good in our sweater. Remember the more tags you do the more entries you get.
3 cups rice
1 cup urad daal
split, skinless black gram
3/4 teaspoon fenugreek seeds
Salt (to taste). Method of making perfect dosa.
1.Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2-inch deep. Soak overnight
2.When all the rice-daal mix, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be bit thick.
3.Now add salt to taste and keep the dosa batter aside in a warm for 6 to 8 hours. After this fermentation, stir the batter well. It is now ready to make dosas.
4.As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the dosa and also around its edges.
5.When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. Cook for 1 minute after flipping.
The dosa is almost done. Ready to eat with chutney.
0015 hours ago
En el restaurante Casa Blanca probamos una pasta de tomate con camarones, súper rica.
1115 hours ago
Ecco sfornate le nostre pastiere 🥧 #solocosebuone qui da antica pizza!👌
0115 hours ago
Something of mine and something from kinkaku izakaya!
1115 hours ago
¿Fan del café? 🤩 Esto puede interesarte ⤵️ .
Yo me declaro FAN del café ☕️, más en esta época de frío. Como puede ser tu aliado en algunas ocasiones, en otras puede estancarte e incluso hacerte subir % de grasa. .
✅ CÓMO/CUANDO TE LO RECOMIENDO
• Café americano negro como pre entreno. La cafeína te ayuda a darte un boost de energía-
• Máximo 2 tzas al día [personas que no padecen alguna enfermedad] -
• Tómalo sin azúcar o 1 cdita y con un chorrito de leche light o vegetal - .
❌ CUÁNDO/COMO EVITARLO -
• Capuchino, bebidas endulzadas o preparadas con crema batida, chispas de chocolate, caramelo, etc -
• Cuando tienes alguna enfermedad -
• Si eres sensible a la cafeína, evítalo después de las 3pm - .
Mi manera favorita de tomarlo: café americano + leche de coco sin azúcar + stevia 🌟
Algunos de ustedes me han pedido que les recomiende bebidas de Starbucks, si quieres que el próximo post sea sobre eso, déjame en los comentarios ⤵️
15015 hours ago
Miso udon 🍜 With miso and honey glazed cauliflower and some baby corn, mangetout and carrot battons. Miso is amazing for adding depth of flavour especially in stocks/soups/broths. It’s also pretty healthy too!
1115 hours ago
6115 hours ago
Who needs cake?!?? I promise it tastes just as good as it looks 👀 custom one for my Roomie, made to match her personality and all lol @danielamencos 🧠👙👛🌸🍬🎀💗💕
Mouthwatering delicious Pakistani Lahorie food for lunch 🍴
Pakistan is home to many cultures and beliefs.
Each city and province are known for its unique taste I foods and different varieties. And that is what makes Pakistani cuisine range wide for food lovers. One of the famous cities of Pakistan is
One of the famous cities of Pakistan is Lahore, which along with its cultural heritage is known for its food.
Lahori food is comparatively different from the rest of the cities. Where Karachi is known is for its spicy food, Lahore has a moderate tolerance for spices yet the city has numerous scrumptious dishes that beat the rest.