I’m 30 pounds heavier and happiest I’ve ever been. 😇People think if they lose weight they will be happier. 🙂But let me tell ya once I lost weight I wasn’t happy with myself. The insecurities were still there. 5 pounds wasn’t good enough.😔I had to lose more. When I lost more or had more defined abs I still wasn’t happy. I was consumed by self hatred when I was at my lowest weight. 😕It was a vicious cycle until one day I had enough of my obsessive behaviours and chose recovery. I knew it would mean gaining weight, losing control and letting go of something I had been suffering with for years. I may have gained weight but I gained my life back. 🌿🌸I gained my will to want to live again. I gained confidence. I gained the ability to help other people struggling with eating disorders. I look healthy now instead of malnourished. I feel more like a women than I ever have before.
@martin_hudak is rocking our 'Eat Pussy, Not Animals' tee 💚 Shop vegan apparel via the tag!
✔ We donate 10% of the proceeds to ECEAE to fight animal testing
✔ We only use PETA approved fabrics
✔ Ethical & cruelty-free produced apparel
✔ Free returns & 100% cash back
✔ Available as a hoodie, sweater and womens tee
Repost di @vegan.italia.ricette
Regrann di @_thevegansideofthemoon 🌿🍊🌱Idee per come usare le ultime arance?? Ecco una ricetta light perfetta come contorno che si prepara in poco tempo.
• semi di girasole
• pepe nero
Tagliate a fettine sottili la cipolla e i finocchi, scegliendo quelli cicciotti perché sono più teneri. Nel frattempo, tostate in una padella antiaderente i semi di girasole. Affettate grossolanamente le arance, dopo averle sbucciate, e impiattate il tutto, aggiungendo qualche oliva e una spruzzata di pepe nero. Si può condire a piacere (io ho usato dell’aceto balsamico).
↠↠🍊🌱Avete già provato quest’insalata? Avete delle varianti da suggerire??
Comunque se non siete dei fan della cipolla cruda, o avete incontri galanti in programma, meglio se la omettete.😉
#Repost @crueltyfreebecky with @get_repost
So in love with this vegan faux-leather bag by @marammaofficial 🌿💚 Pretty cool bag brand that are PETA approved + 5% profit per bag gets donated to either SRLC or PETA 🙂 SRLC relocate beautiful lil cows, buffaloes, bulls and goats from slaughter houses in India to sanctuaries. 🌿🐄🐐✨
Hi! 👋🏽 I thought I would introduce myself because I figured I could answer a lot of questions you asked on the new @instagram feature button!
→ My name is Remy, I’m 23
→ I’m Korean, Japanese & Taiwanese
→ I’m from New York but grew up
overseas, moving around Asia for most of my life after 7
→ I’m a recipe developer, food stylist, #wellnessblogger & now #yogateacher and aromatherapist too!
→ I am self employed doing all of the above
→ One of my goals is to make everything I love accessible to all. I want representation in veganism, yoga, wellness etc. ✌🏻✌🏼✌🏽✌🏾✌🏿
→ My favourite foods are cookies and grapefruit
→ I really don’t like coffee, cilantro or pickles
→ I started this account as an ED accountability log and am now #EDrecovered , #sober 3 years from alcohol & substances & self harm & happy as a clam!
→ That’s why I have zero issue talking openly about #mentalhealth . I’ve lived with #OCD my entire life and am still a regular functional human bean :)
→ I have been #vegan for 4 years, for the animals, health & environment
→ I’m an #empath and major #introvert (#INFJ ) but #veggiekins has helped me open up a lot more
→ I’ve never had a lot of friends because I have a tendency to give 100% to everyone I love and I find it really hard to keep up.. and also I’m introverted hehe
→ If I could live anywhere in the world it would be somewhere close to the ocean, always warm, disconnected, barefoot and among the trees
→ I love living in a city but I’m pretty granola inside
→ Lover of crystal and #energyhealing , sunrises, cats, all things celestial, sunshine, poetry, flowers and waterfalls
→ I used to have a secret account dedicated to daily photos of the sunrise and sunset (I watch them every single day! 🤓)
→ Big believer in #manifestation & the strength in energy
→ Most of all, if you are reading this, I love you and love getting to connect with you on this little old app!!!
We got married 8 months ago today! I had to count that 3 different times because it honestly feels like yesterday and I don’t know where the last 8 months went... time quite literally flies.
For those that don’t know our special wedding story, I’ll share with you now.
We were supposed to get married on Memorial Day (May 28), but our beloved goose, Quincy (pictured here with us) was very sick. We found out a week prior to this picture being taken that her cancer was systemic and our time was borrowed.
Quincy is my soul mate. I met her my first day of volunteering in California and she was the first dog I adopted here. We’d been through the ringer and back a million times together.
I knew John was “the one” the night he got to meet Quincy. First, she didn’t try to eat him- and she tried to eat almost everybody. Later, we were outside on my patio listening to music and “Wobble” came on... and he wobbled with my dogs. I have video! I joke that it was love at first wobble.
So, knowing that tiny bit of history, you can see why it was so important for her to be with me when we got married. We cancelled our big May wedding and got married in our backyard.
Quincy was there. Our families were not. We had a handful of friends come. I didn’t wear my dress (I got this one the day before!), and so many other details were different than what we’d envisioned, but it was PERFECT.
Quincy gained her wings on May 2, twenty six days before we would have gotten married. I have never regretted canceling our wedding. There was, and is, a lot of other “stuff” going on in our lives that solidified that now was not the time for a crazy wedding. There is also no way I would have been able to walk down an aisle in May.
The journey we were taken on was very humbling. You have to relinquish the desire to control anything and trust the process. It works out how it was intended to. Our family was together for our special day, and that’s really everything we could ask for.
Happy 8 months to my hubby! We love you!
Me and @rossydreads decided to do the “pick three pieces of rubbish up” rule and got carried away | This full bag was just half an hours worth of litter picking at Great Yarmouth beach 🌊
We found bottles, cans, straws, food packaging, and plastic toys, all of which can be recycled rather than being left by the ocean to become hazardous♻️
We also found 22 nets in this short time and soon realised it is what the buckets and spades are being sold in, which I’m going to be looking into and hopefully campaigning to stop this. Nets are so dangerous to birds and sea life and should never be left for them to get tangled in. If you’re buying buckets and spades and they come in netting, make sure you take them home, or take them out at the shop and leave the packaging with them to dispose of safely 🐟🐦
Made this scrambled tofu and potato hash thing for breakfast. Fried off potatoes with vegan butter, salt, black pepper, garlic powder and nooch, then added red onion, tofu, turmeric and cherry tomatoes
The ultimate nacho plate by @anettvelsberg That vegan cheese 🧀 is to die for!
Ingredients . Cheese sauce: 1/2 cup raw cashews, soaked for 1 hour in hot water 3/4 cup (180ml) water 1 cup (235ml) unsweetened almond milk 8 pickled jalapeno slices + 2 tsp liquid 1/4 cup tapioca starch (also called tapioca flour) 1/4 cup nutritional yeast 1 teaspoon turmeric 1 tsp paprika salt (or to taste) 1 packet natural tortilla chips 1 avocado, sliced 1 cup cooked beans (seasoned with salt, chilli and cumin) 1 cup chunky salsa Handful of cherry tomatoes, halved 1/2 red onion, sliced 1 avocado, sliced Handful of fresh cilantro 1/3 cup vegan sour cream . Method: Preheat oven to 200C. Place all the ingredients for the cheese sauce in a high-speed blender and blend until very smooth. Pour it into a saucepan and cook, stirring frequently, until it gets thick, stretchy and gooey, about 3-5 minutes. . Arrange the half chips on a baking tray or cast iron pan, then top with the half the beans, salsa and cheese sauce. Do another layer with the rest of the items. Place in the oven for 10 minutes, until the edges of the chips have browned. Take out of the oven and top with red onion, cherry tomatoes, avocado, sour cream and cilantro. Serve immediately.
🍃🙌Kindness is Beautiful