Foods for a Slimmer Summer Waist 👙🌴☀️ [my secret] 

Want that summer body?! I mean don’t we all lol! If you have been following me for a while you know that I am all about that small waist life but at the same time I LOVE to eat. Is this you? Okay great… So let me give you a summery… Quick one. In LA I was always around 106 pounds. It took me a year to get there and maintained it for 5 years. The secret… DONT SKIP BREAKFAST and eat what you crave but in a healthy SMALL portion. Yea, lose it by eating!! I swear I have done it all and this is the best way. You shrink your stomach by eating less and you aren’t starving which is great. 

Things that are super good for your waistline: 

Vegetables.. Duh! To make them more appealing, toss them into a wrap. Or cook them with coconut oil. Or bake them with olive oil and garlic. So many ways to make this amazing. But for a week take out the bad and add this and you will see the difference. 

Fruits… Again, Duh! Fruits are a great sweet treat. It has real sugars (which are good) and so many health benefits. However… Eat them lightly because Calories are still calories and fruit is sugary. So don’t over due it here lol. Ways to make this amazing. Make a fruit salad with a tablespoon of almond butter or any nut butter of choice for dipping. So bomb. Or get dark chocolate. Make fruit bowl add some KEY WORD SOME melted chocolate on it. Let it sit in the freezer and eat. Cut out the sugary foods that are bad for you and saturated with full of fat and replace it with this and give it a week and see the difference. For realz!

Also guys, honestly…. Cut out alcohol and meat products. Alcohol is so bad and so fattening. Sometimes I see girls on the beach who are sooooo close to a nice figure but are downing alcohol like its water. If they just cut that out on its own and replace it with water, it would make the biggest difference. Aside from weight… Anything that takes you out of your conscious state of mind should be avoided PERIOD! Also, meat products.. Just try and avoid it. Substitute it with cooked vegetables with flavored broth. It’s so fucking yummy and so much better for your overall health and digestion. 


Xoxo

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Set that A** on Fire with my Mexican Bean Soup!!(Vegan/Vegetarian friendly)

Hey loves… I am going to get straight into this blog because it will be a bit long.

My Mexican Bean Soup Recipe 

Disclaimer: This is a VERY spicy dish. If you can not handle spicy foods I do NOT recommend this recipe for you. Please keep in mind that this is MY way of making it and how “I” like it, feel free to modify anything you wish. Lastly, this dish requires multiple tissues and possibly a few tears. Make sure you try to remove as many of the chili peppers as you can when serving..and if you are sharing make sure you warn the guest… “you eat at you’re own risk”. 

Ingredients:

1 pack pinto or black beans [pinto is yummier]

1 onion

2 cups cherry tomatoes 

7 medium carrots

3 garlic cloves

3 vegetable flavor cubes

Spices:

1 Tlbs. Cumin 

1 Tlbs. Black Pepper

1 Tlbs. Oregano

1/2 Tlbs. Chili powder

1/2 Tlbs. Cayenne powder

5 mini dried red chili peppers

Instructions:

Soak the beans in a bowl over night. This process will reduce the cooking time in half and clean the beans. [I must say.. I enjoyed the pinto beans much more]. The following morning drain the beans and toss them into a hallow soup pot. Add 3 liters of water, it may seem like a lot but the beans will absorb a portion of it. Bring water to a boil on high heat. Add salt [as much or as little as you’d like. I add 1 Tlbs.]. Add the three flavor cubes and give it a good stir making sure the cubes are dissolved. Cover with a lid and set the heat to Medium-Low. Let this sit for about 35-40 minutes. During this time you can start preparing the rest of the ingredients. Chop the carrots into a size that you prefer making sure that they are all similar in size so they cook evenly. Then, chop the onion and garlic as fine as you possible can for best results. Chop the cherry tomatoes into 4s and once the 35-40 minutes has lapsed add in the wet ingredients. Once you have done so also add in all the dry spices. Give it a good stir, add the lid and let it simmer on Low-Medium (more low) heat for another 20 minutes. Let 5 minutes pass and sample the flavor to see if you want to adjust the salt..this would be the time!. Once 20 minutes has passed, sample a few beans and a few carrots..if it is cooked turn the heat off and let the soup stand for 10minutes to really absorb the heat. (Thats of course if you can wait 10 minutes because I couldn’t lol).

Congratulations, you have completed the soup and you are ready to enjoy the deliciousness. Add half a fresh squeezed lemon to it, grab a few tissues and ENJOY!!! 

 

P.S Refrigerate the left overs because the next day this will be 10x more delicious.. I promise you won’t be disappointed. 

XOXO

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