mradviser

[mradviser]

I HATE FOOD!!!

food is not my friend.

Food is processed slop.

Food makes me bloated and sick.

Food weighs me down when I walk.

Food stays inside me for days.

Food sticks to the roof of my mouth and in between my teeth.

Food adds to the fat in my thighs and stomach.

Food makes me regret.

Food adds to the number on the scale.

Food makes my ankles weak when I stand still to long.

Food makes me heave up stairs.

Food makes my thighs rub together.

Food makes me jealous of others.

Food isn't that important.

Food isn't even that good.

Don't waste time on food.

Food is not my friend.

#disordered eating thoughts#ed bllog#tw ana diary#tw ana shit#tw ana trigger#4norexi4#anorex14#ed not ed sheeran#ed rant#i wanna be weightless

[mradviser]

how much water did you drink today.?

[mradviser]

Ingredients

150g plain flour, plus 1 tbsp

50g cocoa

8 eggs, separated

200g caster sugar

5 eggs, separated (keep the yolks for the custard)

200g caster sugar

250g walnuts, a couple of handfuls saved for decoration and the rest chopped

1 tbsp plain flour

1 tbsp potato starch

100g double cream

100g chocolate, chopped

Method

Before making the cake, take the eggs and butter out of the fridge to let them warm to room temperature.

Heat the oven to 170C/fan 150C/gas 3��. Sift the flour and mix it with cocoa. Beat the egg whites until stiff, then add the sugar to them in small batches. Then add the egg yolks one by one, whisking constantly. Sift the flour mixed with cocoa on the egg mixture and gently fold everything together with a spatula. Pour the prepared batter into a 30cm x 22cm shallow baking tin lined with baking parchment and bake it for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin.

To make the meringue, whisk the whites until stiff, gradually adding the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and potato flour. Spread the mixture into the tin and cook for 40 mins. Carefully remove from the oven and leave to cool.

For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it dissolves and the glaze becomes shiny and uniform.

Cut the cooled chocolate sponge cake into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hours before serving.

[mradviser]

Ingredients

225g gingernuts or digestives

115g unsalted butter, melted

1 orange, zested

candied orange slices, to serve (optional)

600g full-fat soft cheese

3 eggs, plus 2 egg yolks (freeze the extra white for another recipe)

175g double cream

175g light brown soft sugar

350g dark chocolate (at least 70% cocoa solids), roughly chopped, plus extra to serve

3 oranges, zested

Method

For the filling, take the soft cheese, eggs and double cream out of the fridge to come to room temperature 1 hr before you begin. Heat the oven to 180C/160C fan/gas 4 and line the base of a 23cm springform cake tin with baking parchment: unclip the ring, lay the parchment over the base and clip the ring back. This will ensure there is no lip on the bottom of the finished cheesecake.

Tip the gingernuts into a food processor and blitz to a fine crumb. Add the melted butter and orange zest, then blitz briefly until the crumbs are coated. Tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Bake for 10-15 mins until the base is slightly crisped up.

Beat the soft cheese and light brown sugar together until creamy using an electric whisk. Whisk in the whole eggs, the egg yolks and cream until smooth. Tip the dark chocolate into a heatproof bowl and melt in the microwave in 20-second bursts, or do this in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Leave to cool until warm to the touch. Slowly pour the melted chocolate over the soft cheese mixture, whisking continuously until combined. Stir in the orange zest, reserving the oranges.

Tightly wrap the bottom of the cake tin in foil to prevent leaking, then sit it in a deep roasting tin. Pour the cheesecake filling over the biscuit base. Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr-1 hr 15 mins until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).

Put the cake tin on a wire rack, then run a small, sharp knife around the edge to loosen. Remove the foil and leave to cool completely in the tin, then chill for at least 6 hrs in the fridge before removing to a plate. Segment the reserved oranges, avoiding the pith, and use these to decorate the top along with a grating of dark chocolate and candied orange slices, if you like. Will keep covered in the fridge for up to three days.

[mradviser]

Welcome to our blog it is only about food & nutrition

don't miss news we found new ways to eat what you want and lose fat

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Great News! You Do NOT Have to Give Up Your Favorite Bread, Sandwiches & Pizza to Follow a 100% Paleo or Ketogenic Diet

It's true that you don't necessarily have to give up bread, sandwiches, and pizza to follow a 100% paleo or ketogenic diet, but you will need to make some adjustments to fit within the dietary guidelines of these plans. Here's how you can enjoy these foods while adhering to these diets:

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1. Paleo Diet:

Paleo Bread Alternatives: Traditional bread made from grains is not allowed on the paleo diet. However, there are paleo-friendly bread alternatives made from ingredients like almond flour, coconut flour, and tapioca starch. You can find recipes or purchase pre-made paleo bread.see more

Sandwiches: Use paleo bread or lettuce leaves to wrap your sandwich fillings. Load up on vegetables, lean proteins, and healthy fats like avocado.see more

Paleo Pizza: Create a paleo-friendly pizza crust using cauliflower, almond flour, or cassava flour. Top it with paleo-approved ingredients like tomato sauce, vegetables, and lean meats.see more

2. Ketogenic Diet:

Keto Bread Alternatives: Regular bread is high in carbohydrates, which are limited on the ketogenic diet. There are keto-friendly bread options available or you can make your own using almond flour, coconut flour, or flaxseed meal.see more

Keto Sandwiches: Similar to paleo, use keto bread or lettuce wraps for sandwiches. Incorporate high-fat ingredients like cheese, avocado, and mayonnaise.see more

Keto Pizza: Make a keto pizza crust using almond flour or coconut flour and top it with low-carb tomato sauce, cheese, and keto-friendly toppings like pepperoni, spinach, and olives.see more

Keep in mind that portion control and ingredient choices are crucial on both diets. You'll want to monitor your carbohydrate intake on the ketogenic diet, and on the paleo diet, focus on eating whole, unprocessed foods while avoiding grains, legumes, and dairy.

It's important to consult with a healthcare professional or registered dietitian before making significant dietary changes, especially if you have specific health concerns or dietary restrictions. They can provide personalized guidance to help you achieve your health and dietary goals while staying within the parameters of your chosen diet.

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[mradviser]

Discover How The Foods You're Eating Every Day Are Making Your Fat Cells SICK ..

The idea that certain foods can make your fat cells "sick" is often associated with marketing and pseudoscience rather than established scientific concepts. While it's true that the types of foods you consume can have a significant impact on your health and weight, the notion of "sick" fat cells is not a scientifically recognized concept.

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However, I can provide you with some information on how dietary choices can affect your weight and overall health:

Caloric Intake: The most crucial factor in weight management is the balance between the number of calories you consume and the number of calories your body burns. If you consistently consume more calories than you burn, you're likely to gain weight. Conversely, if you consume fewer calories than you burn, you'll lose weight.

Nutrient Quality: The quality of the foods you eat matters. A diet rich in whole, unprocessed foods like fruits, vegetables, lean proteins, and whole grains provides essential nutrients and can support overall health. Highly processed foods, on the other hand, often contain excessive amounts of added sugars, unhealthy fats, and empty calories, which can contribute to weight gain and various health issues.se more

Macronutrient Balance: The balance of macronutrients in your diet (carbohydrates, proteins, and fats) can influence your weight and health. Some diets emphasize specific macronutrient ratios, such as low-carb or low-fat diets, which can be effective for some individuals but may not be suitable for everyone. The best approach depends on your individual needs and preferences.

Portion Control: Overeating, even healthy foods, can lead to weight gain. Paying attention to portion sizes and eating in moderation is essential for weight management.se more

Lifestyle Factors: Factors like physical activity, sleep, stress, and genetics also play significant roles in weight management and overall health. Regular exercise and adequate sleep can help support a healthy weight.se more

Long-Term Habits: Sustainable, long-term dietary habits are more important than short-term fad diets. Making gradual, lasting changes to your eating patterns is more likely to lead to successful weight management.se more

It's important to approach weight and health with a balanced and evidence-based perspective. Avoiding extreme or restrictive diets and consulting with a healthcare professional or registered dietitian can provide you with personalized guidance for your specific needs and goals. Be cautious of sensationalized claims and marketing tactics that promise quick fixes or "sick" fat cells, as they are often not based on scientific evidence.

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[mradviser]

5 Expert Tips for a Healthy Week-Long Weight Loss Plan

Introduction: 🌟 Sometimes, you may have a special event or occasion coming up, and you're looking to shed a few pounds in a week. While it's essential to prioritize safety and health, here are five expert tips to help you make the most of your short-term weight loss plan.

Stay Hydrated: Start your day with a glass of water to kickstart your metabolism. Staying well-hydrated can help control hunger and support your body's natural detoxification processes.

Balanced Meals: Opt for balanced meals that include lean proteins, vegetables, and whole grains. These foods provide essential nutrients while keeping you satisfied.

Portion Control: Be mindful of portion sizes. Use smaller plates to help control portions and prevent overeating.

Regular Exercise: Incorporate daily physical activity, such as brisk walking or bodyweight exercises. Even short workouts can boost your metabolism and help burn calories.

Limit Sugar and Processed Foods: Cut back on sugary snacks and highly processed foods. Focus on whole, unprocessed foods to avoid unnecessary calorie consumption.

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Conclusion: 💫 Remember, the goal here is to jumpstart a healthier lifestyle, not just a quick fix. Rapid weight loss is best approached with caution, and long-term health should always be the priority. Use these tips to make the most of your week-long plan, and consider incorporating them into your daily routine for lasting benefits. Your health is worth it! 🌿 #HealthyLiving #ShortTermGoals #SelfCare