thinlightenment

My name is Marah. I'm 20 years old and about 5 feet tall. I'm just trying to be a healthier, happier me.

HW: 130 LW: 103 CW: 120
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Just finished day 2 of the 30 Day Shred.

I was afraid it would be more difficult because my thighs have been sore all day, but it wasn’t. It wasn’t hugely easier, but it was still easier. I guess that’s a good thing, right? Progress!

shrinkingtosexy: whaddupxxbitch: i’m fucked. I think this person’s kind of an asshole, because this makes people who have cut and have scars feel even worse than they already feel about themselves. I admit, it is a way to look at it, but it’s also just another way to shame people. This upsets me, too. I cut (and did other such self-damaging things) in the past; my scars aren’t that visible. But even if you could see my scars, I would hope that my kids could see that, even though I went through shit that I didn’t always think I could handle, I did! I got past it and moved on. I hope that my future children can see that and understand that they can get through their shit too. 

shrinkingtosexy:

whaddupxxbitch:

i’m fucked.

I think this person’s kind of an asshole, because this makes people who have cut and have scars feel even worse than they already feel about themselves. I admit, it is a way to look at it, but it’s also just another way to shame people.

This upsets me, too. I cut (and did other such self-damaging things) in the past; my scars aren’t that visible. But even if you could see my scars, I would hope that my kids could see that, even though I went through shit that I didn’t always think I could handle, I did! I got past it and moved on. I hope that my future children can see that and understand that they can get through their shit too. 

(Source: boys-and-mascara-always-run)

Weight Loss Challenge Day 12

What do you normally eat?

I mix things up a lot; I don’t like getting bored. I usually start my day with some sort of whole grain bread and a protein, such as an egg or yogurt, with a piece of fruit. Then I’ll have a snack at work (nuts or a nutrigrain bar.) When I get home I’ll have lunch, like a sandwich of some sort or a big salad with lots of veggies. Dinner really is all over the place; I like quinoa with tofu and veggies, or a veggie burger on a salad with avocado. 

Weight Loss Challenge Day 11

What’s your favorite thinspo blog and why?

I didn’t answer this yesterday because, like on day 3, I didn’t know what to say. I try not to follow ‘thinspo’ blogs. I mean, if some of the blogs I follow sometimes also post pictures of women that help them stay inspired, that’s cool. But I’m trying to not need that myself. 

That being said, I still follow dailyskinny. But, even though she often posts ‘thinspo’, she also lets her personality into her blog and often posts about her personal life. Her tumblr is pretty great. That and I’ve kind of creeped on her since back in LJ days, so I figured I should keep up the tradition. :P

overcoming-obstacles: 1. Tofu The edible kind’s tasty, the musical version’s killer. Made from soybean curds, tofu’s a great low-cal protein source. The spongy beige stuff works raw, baked, grilled, or fried and easily absorbs the taste of whatever it’s cooked in— yum! Plus, it works in pretty much any traditional meat dish (and even on a stick). 2. Seitan Sei-what? Swap meat for wheat and use this vegan alternative made from wheat gluten. The texture is pretty similar to meat’s, and like tofu, it absorbs the flavor of any sauce. Bake it, grill it, fry it (it’s not so appetizing raw)— seitan can sub for meat in fajitas or fancy up vegetable dishes. 3. Tempeh Star of the “TLT sandwich,” tempeh’s the crunchy cousin of tofu and seitan. It’s made from soybeans, and a single serving packs as much protein as some meats. Tempeh works well in basic rice and veggie dishes, or in more exotic ones like spicy sushi, so try grilling and frying it with different flavors. 4. Okara Made from soy pulp, okara’s high in nutrients like protein and fiber. It can replace meat and eggs in soups, stews, and omelets, and even transforms crab cakes into a vegan delicacy. 5. Quinoa Rice is nice, but quinoa’s awesome. This grain is protein-rich (actually, it’s a complete source of protein) and offers other nutrients like magnesium and folic acid. Quinoa’s a staple in meat-free salads and pilafs. Plus, baked quinoa patties are a posh alternative to beef burgers. 6. Garbanzo Beans Don’t be fooled by their nickname— chickpeas are an awesome meat alternative for guys, too. Most have made the beans’ acquaintance in hummus spreads, but chickpeas add protein and fiberto pretty much any meal. Hide the ham and try whipping these babies into a homemade veggie burger, or make it Mediterranean and go for the falafel. 7. Black Beans Everyone knows they’ll make you toot, but these Mexican legumes also boast some big health benefits. Like chickpeas, black beans are a huge protein source for vegetarians. Try a black bean burger that makes the meat variety look like chopped liver, or (metaphorically) beef up a breakfast burrito. 8. Black-Eyed Peas This Fergalicious protein source is the veggie alternative to typical Taco Bell fare. Healthy black-eyed pea tacos are as easy to prepare as any meat dish, and maybe even tastier. 9. Soybeans Otherwise known as edamame, soybeans are a nutritious vegetarian snack. Cook like an Egyptian and whip up a meatless stew with these beans that come in almost every color of the rainbow. 10. Split Peas Peas: It’s what’s for dinner. Other than the classic soup, these legumes also feature in vegan burgers and golden potstickers, an appetizer that’s okay to bring to a PETA party. 11. Lentils The BFF of every low-budget, protein-hungry vegetarian, lentils are pretty easy to prepare, too. Try a meat-free stew or a vegan chili— meals that look (almost) as good as they taste. 12. Peanuts Make like Mr. Peanut and go nuts! A handful of peanuts adds a powerful protein punch to any meatless meal. In place of chicken and rice, take a trip to the Middle East and eat couscous with roasted peanuts. And instead of beef noodles, slather on the Skippy— a little bit of peanut butter makes a sesame noodle feast. “Nut burgers” are another way to use chopped peanuts (or pretty much any kind of nut). 13. Walnuts Kick the Cobb to the curb and choose nuts for a serious salad. Though walnuts are among the more fattening nut varieties, a handful packs a ton of protein. 14. Almonds Sliced, slivered, and sprinkled, a serving of almonds is a sneaky way to add meatless protein. The nuts replace chicken in stir-fry recipes and make vegetable dishes a savory main course. 15. Cashews Cashews are popular as a healthy snack— their antioxidants promote heart and bone health. But they also make a surprising appearance in meals that normally include meat and cheese, like this vegan pasta Alfredo and meatless lasagna. 16. Pumpkin No Halloween mask’s necessary to reap the benefits of this veggie celebrity. The Greatist superfood is also an unexpected meat alternative. Skip the meat sauce and pump(kin) up the protein value of pasta with this creative recipe—  it uses the seeds and the pulp. 17. Mushrooms Meaty in texture, a Portobello mushroom cap fits neatly inside a hamburger bun— the perfect substitution! ’Shrooms can also replace meatballs in pasta sauce. (Not sure how well they’ll work in the Lady and the Tramp spaghetti scene, though.) One caveat: Mushrooms don’t provide as much protein as most meats, so make sure to add cheese or tofu to get the same nutritive value. 18. Eggplant Eggplant’s another vegetable with a deceptively meat-like consistency. Say, “that’s amore” again and use it like mushrooms in pasta sauce. Or veg out— don’t pig out— and fry up some eggplant bacon. Of course, it’s best to add some cheese or nuts, since vegetables don’t have the same protein value as most meats. 19. Zucchini Zucchini’s an easy way not to miss meat in classic carnivore dishes. Try it in vegetarian lasagnafor a low-fat, high-fiber twist on the meat variety. 20. Squash Chunks of squash have the added benefit of making meals bright orange. (If meat’s that color, consider returning it.) And while this vegetable usually turns up as a side dish, vegetarian entrees like baked risotto put it back in the spotlight. It’s best to serve the squash with an ingredient like quinoa to up protein intake. 21. Potatoes Don’t be fooled by the Greatist “dangerfood” label: Potatoes are okay in moderation. ’Taters keep vegetarian dishes filling— try these recipes for a meat-free Mexican omelet or a squash and goat cheese gratin. Potatoes can also serve as a hearty veggie burger base. 22. Textured Vegetable Protein TVP isn’t as popular as, say, chicken nuggets, but it’s a great source of protein and other important nutrients, and doesn’t take much preparation. Dehydrated powder rarely sounds appealing (astronauts can’t be the pickiest eaters), but TVP is actually a great way to make vegan versions ofdishes like meatloaf and chili. There are lots of different varieties, like powder, chunks, and slices. Find it in most health food stores and buy it in bulk— it lasts up to a year in a sealed container. 23. Imitation Crab Crabs can be contagious— but the fake stuff’s safe. Friends of Sebastian can relax with this humanitarian spin on crustacean cuisine. Try these recipes for fish-free sushi and mock crab cakes. (When buying fake crab, double check that it’s the vegetarian kind, since many varieties contain fish.) 24. Eggs Scrambled, sunny-side up, or unfertilized, there’s no wrong way to prepare this awesome protein source. Eggs can easily replace any kind of meat in a main dish. (Those looking to lower their cholesterol can stick to the whites.) Egg and cheddar quesadillas spice up the classic chicken variety. Try eggs, tomatoes and couscous for a veggie spin on meat ’n potatoes. 25. Cheese As versatile as Katy Perry’s beau, cheese comes hot and cold. It’s a perfect protein source for vegetarians, with the added bone-healthy benefit of calcium. Use ricotta cheese on pasta instead of meat sauce, grab some goat cheese for a meat-free sandwich, or replace chicken with feta for a fancy salad.

overcoming-obstacles:

1. Tofu

2. Seitan

  • Sei-what? Swap meat for wheat and use this vegan alternative made from wheat gluten. The texture is pretty similar to meat’s, and like tofu, it absorbs the flavor of any sauce. Bake it, grill it, fry it (it’s not so appetizing raw)— seitan can sub for meat in fajitas or fancy up vegetable dishes.

3. Tempeh

  • Star of the “TLT sandwich,” tempeh’s the crunchy cousin of tofu and seitan. It’s made from soybeans, and a single serving packs as much protein as some meats. Tempeh works well in basic rice and veggie dishes, or in more exotic ones like spicy sushi, so try grilling and frying it with different flavors.

4. Okara

  • Made from soy pulp, okara’s high in nutrients like protein and fiber. It can replace meat and eggs in soups, stews, and omelets, and even transforms crab cakes into a vegan delicacy.

5. Quinoa

  • Rice is nice, but quinoa’s awesome. This grain is protein-rich (actually, it’s a complete source of protein) and offers other nutrients like magnesium and folic acid. Quinoa’s a staple in meat-free salads and pilafs. Plus, baked quinoa patties are a posh alternative to beef burgers.

6. Garbanzo Beans

  • Don’t be fooled by their nickname— chickpeas are an awesome meat alternative for guys, too. Most have made the beans’ acquaintance in hummus spreads, but chickpeas add protein and fiberto pretty much any meal. Hide the ham and try whipping these babies into a homemade veggie burger, or make it Mediterranean and go for the falafel.

7. Black Beans

  • Everyone knows they’ll make you toot, but these Mexican legumes also boast some big health benefits. Like chickpeas, black beans are a huge protein source for vegetarians. Try a black bean burger that makes the meat variety look like chopped liver, or (metaphorically) beef up a breakfast burrito.

8. Black-Eyed Peas

  • This Fergalicious protein source is the veggie alternative to typical Taco Bell fare. Healthy black-eyed pea tacos are as easy to prepare as any meat dish, and maybe even tastier.

9. Soybeans

  • Otherwise known as edamame, soybeans are a nutritious vegetarian snack. Cook like an Egyptian and whip up a meatless stew with these beans that come in almost every color of the rainbow.

10. Split Peas

  • Peas: It’s what’s for dinner. Other than the classic soup, these legumes also feature in vegan burgers and golden potstickers, an appetizer that’s okay to bring to a PETA party.

11. Lentils

12. Peanuts

  • Make like Mr. Peanut and go nuts! A handful of peanuts adds a powerful protein punch to any meatless meal. In place of chicken and rice, take a trip to the Middle East and eat couscous with roasted peanuts. And instead of beef noodles, slather on the Skippy— a little bit of peanut butter makes a sesame noodle feast. “Nut burgers” are another way to use chopped peanuts (or pretty much any kind of nut).

13. Walnuts

14. Almonds

15. Cashews

16. Pumpkin

  • No Halloween mask’s necessary to reap the benefits of this veggie celebrity. The Greatist superfood is also an unexpected meat alternative. Skip the meat sauce and pump(kin) up the protein value of pasta with this creative recipe—  it uses the seeds and the pulp.

17. Mushrooms

  • Meaty in texture, a Portobello mushroom cap fits neatly inside a hamburger bun— the perfect substitution! ’Shrooms can also replace meatballs in pasta sauce. (Not sure how well they’ll work in the Lady and the Tramp spaghetti scene, though.) One caveat: Mushrooms don’t provide as much protein as most meats, so make sure to add cheese or tofu to get the same nutritive value.

18. Eggplant

  • Eggplant’s another vegetable with a deceptively meat-like consistency. Say, “that’s amore” again and use it like mushrooms in pasta sauce. Or veg out— don’t pig out— and fry up some eggplant bacon. Of course, it’s best to add some cheese or nuts, since vegetables don’t have the same protein value as most meats.

19. Zucchini

  • Zucchini’s an easy way not to miss meat in classic carnivore dishes. Try it in vegetarian lasagnafor a low-fat, high-fiber twist on the meat variety.

20. Squash

  • Chunks of squash have the added benefit of making meals bright orange. (If meat’s that color, consider returning it.) And while this vegetable usually turns up as a side dish, vegetarian entrees like baked risotto put it back in the spotlight. It’s best to serve the squash with an ingredient like quinoa to up protein intake.

21. Potatoes

22. Textured Vegetable Protein

  • TVP isn’t as popular as, say, chicken nuggets, but it’s a great source of protein and other important nutrients, and doesn’t take much preparation. Dehydrated powder rarely sounds appealing (astronauts can’t be the pickiest eaters), but TVP is actually a great way to make vegan versions ofdishes like meatloaf and chili. There are lots of different varieties, like powder, chunks, and slices. Find it in most health food stores and buy it in bulk— it lasts up to a year in a sealed container.

23. Imitation Crab

  • Crabs can be contagious— but the fake stuff’s safe. Friends of Sebastian can relax with this humanitarian spin on crustacean cuisine. Try these recipes for fish-free sushi and mock crab cakes. (When buying fake crab, double check that it’s the vegetarian kind, since many varieties contain fish.)

24. Eggs

  • Scrambled, sunny-side up, or unfertilized, there’s no wrong way to prepare this awesome protein source. Eggs can easily replace any kind of meat in a main dish. (Those looking to lower their cholesterol can stick to the whites.) Egg and cheddar quesadillas spice up the classic chicken variety. Try eggs, tomatoes and couscous for a veggie spin on meat ’n potatoes.

25. Cheese

  • As versatile as Katy Perry’s beau, cheese comes hot and cold. It’s a perfect protein source for vegetarians, with the added bone-healthy benefit of calcium. Use ricotta cheese on pasta instead of meat sauce, grab some goat cheese for a meat-free sandwich, or replace chicken with feta for a fancy salad.