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      "author": "steemitboard",
      "body": "Congratulations @ladythisandthat! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@ladythisandthat/birthday3.png</td><td>Happy Birthday! - You are on the Steem blockchain for 3 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@ladythisandthat) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=ladythisandthat)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "author": "steemitboard",
      "body": "Congratulations @ladythisandthat! You have received a personal award!\n\n[![](https://steemitimages.com/70x70/http://steemitboard.com/@ladythisandthat/birthday2.png)](http://steemitboard.com/@ladythisandthat)  2 Years on Steemit\n<sub>_Click on the badge to view your Board of Honor._</sub>\n\n\n**Do not miss the last post from @steemitboard:**\n<table><tr><td><a href=\"https://steemit.com/steemitboard/@steemitboard/steemitboard-witness-update-2018-09-07\"><img src=\"https://steemitimages.com/64x128/http://i.cubeupload.com/7CiQEO.png\"></a></td><td><a href=\"https://steemit.com/steemitboard/@steemitboard/steemitboard-witness-update-2018-09-07\">SteemitBoard - Witness Update</a></td></tr></table>\n\n> Support [SteemitBoard's project](https://steemit.com/@steemitboard)! **[Vote for its witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1)** and **get one more award**!",
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      "body": "I think we can all agree that summer in NYC is amazing, hot as hell, and grimy. So I make a body scrub to get that grime off, moisturize my skin, and cool me off. And yes it does all three things at once! Grab small grained sugar (1/2 cup), almond oil (1/4 cup) [you can use coconut or olive oil, but I find almond oil the least heaviest oil and has a subdued scent], peppermint oil + eucalyptus oil + citrus oil (I used grapefruit). I used enough almond oil to cover the sugar. The size of your container will determine how many drops of essential oil, always start with less- you can always add more! I did about 7 drops of each essential oil. Mix it together and scrub the heat away and nourish that skin.\n\n ![bodyscrub.jpg](https://cdn.steemitimages.com/DQmSdjefEXNvdcQK27AzJHY9UTffLFALd3b6HnuR5u17Yes/bodyscrub.jpg)",
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      "body": "summer is upon us and the mosquitos will be feasting. keep them demons away with some nontoxic, homemade bug spray! i make a big spray bottle which resides next to my bed so I can spray down before sleeping aka prime time for mosquitos. Spraying down before bed is also super refreshing and cooling on those hot summer nights 🌙💫🧡\ni also make a small bottle which l keep in my backpack in case I find myself in a mosquito infested backyard 😱\n![IMG_3635.jpeg](https://cdn.steemitimages.com/DQmXmEjrUUcsNzywu92RsuBfnbUM6EhCtsJXasjA8HBfELs/IMG_3635.jpeg)\n\nwhatever bottle you’re using, fill it halfway with witch hazel, fill the rest with boiled water. The only essential oil you need for this is citronella (about 20 drops, go more for larger bottles). This is a must, if you don’t got this, then the mosquitos will still make their way to you. However, you can add other essential oils to the citronella! I like adding tea tree, eucalyptus, orange, and lemon essential oils to my spray. You can absolutely use lavender, rosemary, or peppermint too! adding other oils placates the citronella smell, which is nice.\n\nbonus #lifehack\ntravel with a small bottle of pure citronella, yeah the smell can be intense, but that essential oil fuckin works and you won't weigh down your bag or check it in!",
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      "author": "ladythisandthat",
      "body": "@@ -681,16 +681,17 @@\n  oil.) %0A\n+%0A\n SAUSAGES\n",
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      "title": "LADY THIS & THAT'S LABORATORY: Rainbow Chard Stems"
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      "body": "do I do with these rainbow chard stems?\n\nDon't throw em out! Make an easy salad with rainbow chard stems, grilled lemons, and sausages.\n\n![IMG-4143.JPG](https://steemitimages.com/DQmPzHX9bQbnzm5eZJynS61Vw3HQLrthi31THAfFxoiz8LL/IMG-4143.JPG)\n\n\nShout out to the Prune cookbook (and my sister for gifting it to me) for this super easy recipe that hails from the \"Waste\" chapter.\n\nSo instead of throwing out those stems, hold on to them!\n\n\nGARLIC. Mince one garlic clove and place in a small dish, add 2 tbsp of olive oil and let that sit on the side. (Chopping the garlic before working the stems/letting it soak in olive oil will cut the sharpness of the garlic and infuse the olive oil.) \nSAUSAGES. Get them into a pan (cast iron works for this) and semi submerge (like halfway) them in water. Place a lid on the pan and turn on the stove to medium heat. Turn the sausages over after 7 min. After another 7 min, remove the lid, turn the heat to a medium high and let the water evaporate fully. Turning the sausages over, keep it going till the skin gets some caramelization.\n \nRAINBOW CHARD STEMS. Boil a pot of salted water, once the water is boiling, add the chard stems for 3-4 minutes. Drain the stems and lay them out to dry. Make sure these guys are fully dry. So I don't have a grill, but I do have a gas stovetop. i layed out the rainbow chard stems on my burners for a few minutes on each. Once you see the charring on the stems, take them off the fire and place on a serving plate. salt n pepper\n \nLEMON. Grab a pan (I prefer using a cast iron for this) and cut that lemon in half. Turn the heat on to a med/high and place the lemons face down on the pan for about 5 min /until you see some charring and juice is oozing.\n \nEL FIN. Before serving, drizzle the garlic infused olive oil (including the minced garlic). Plate the sausages and lemons onto the same serving dish. Before digging in, squeeze the juice over the stems (and sausages cuz yolo)",
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      "body": "@@ -602,16 +602,177 @@\n mouth!%0A%0A\n+!%5B1CC7ABAF-F8FD-4D6A-8BE0-121672BCFD8D.JPG%5D(https://steemitimages.com/DQmRfs8afpsokDreXunszB7zLGGkk4vCozTfXgex8FfPVg6/1CC7ABAF-F8FD-4D6A-8BE0-121672BCFD8D.JPG)%0A%0A\n So what \n@@ -1919,16 +1919,121 @@\n  that.%0A%0A\n+!%5BIMG-4046.JPG%5D(https://steemitimages.com/DQmcVhW2Qa2iaYLgGp9qdNdrisbygkZWEEJDXJbwm3Kao1u/IMG-4046.JPG)%0A%0A\n What doe\n",
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      "author": "ladythisandthat",
      "body": "As most of you know (and if ya didn't now ya know!) im usually in my kitchen cookin up something that's made with limited ingredients either for my mouth aka food or for my skin or for my apt. a few nights ago i whipped up some homemade toothpaste for a few reasons:\n \n-limit waste...the tubes, the cardboard boxes toothpaste comes in, the gas involved to ship the toothpaste from wherever\n-i kinda had already everything in my kitchen cupboard to make this so why the fuck not make it!?\n-education. after doing research on what ingredients make good toothpaste, i know more about whats going into my mouth!\n\nSo what do you need? \n\nBaking Soda (4 tbsp) \nBentonite Clay (1 tbsp)\nXylitol (2-4 tbsp) [i only have this cuz my mom sent me a grip a few yrs ago...she goes over and beyond when it comes to teeth cuz when she was growing up in poland there was no teeth/mouth care] *not an essential ingredient*\nCharcoal (1 tsp- make sure it's very fine) *not an essential ingredient*\nCoconut Oil (4 tbsp)\nCinnamon Essential Oil (20 drops) *not an essential ingredient*\nPeppermint Essential Oil (20 drops)\n\n**these are guidelines, feel this all out as your making it! maybe you wanna use all these ingredients or some of them. maybe there's something you're gonna add. be sure to share with me your recipes! and you might need more of everything if you're using a bigger jar- just go for it**\n\nmake sure the coconut oil is melted and mix everything up in a  bowl, then transfer to a jar with a lid. you can decide how thick/thin based on how much coconut oil you use. Heads up baking soda is salty so this aint gonna taste like your tube toothpaste, but i honestly feel like my mouth feels and tastes cleaner longer. probs because of the essential oils, and im into that.\n\nWhat does all this shit do?!\nBaking Soda: it's mildly abrasive and is alkaline so it neutralizes excess acid in your mouth\nBentonite Clay: is alkaline and is full of trace minerals (do NOT use if you have silver fillings cuz it can draw out mercury)\nXylitol: a sugar alcohol that is good for teeth/toothpaste cuz it dies after consuming bacteria. which ur mouth is full of\nCharcoal: removes surface level strains\nCoconut Oil: not only does it create the paste, it kills bad bacteria and supports the good bacteria\nCinnamon Essential Oil: fights inflammation and viruses\nPeppermint Essential Oil: boosts energy and tastes like toothpaste-ish\n\n\n\n what do you put in your homemade toothpaste?!",
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      "author": "ladythisandthat",
      "body": "I've been thinking a lot about how the fitness world (jk all of society) pushes calorie guilt, weight/inch/size loss, and the idea of looking good while exercising. I've come to realize that I need to verbalize and communicate I'm not here for that. I'm not gonna push calorie talk or tell you that an exercise is going to remove inches from a particular body part or make you feel guilty for eating. FOOD AND THE ACT OF EATING IS WONDERFUL FOR SO MANY REASONS! Fitness and food are not relational, what you eat should not be dictated by your fitness routine. \n\nhealth comes in many shapes and sizes\n\nUnderstanding, appreciating, and learning how/why your body moves is the most important takeaway from a fitness class. So I invite you to wear whatever the fuck you want to my classes, set an intention that is right for you in that moment (ie blood circulation, pressing pause on internal chatter, werkin the booty, movement), and that you come with an open heart + appreciation for yourself.",
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      "body": "There is a tendency for fitness instructors to use guilt and shame as a motivators. This saddens me due to the fact that most people (including instructors) are unhappy with their bodies and use extreme methods to govern their bodies. As an individual who has recovered from two eating disorders and body dysmorphia- calorie guilt and body shaming are triggers for me, and if it can trigger me, then it can trigger my peers. I do not want to be guilted or shamed for eating foods that have calories because that is literally what food is made of or for having a body with thighs that touch, un-toned triceps, hips, a stomach, an ass, aka a body. As a Pilates instructor, I pledge to never promote calorie guilt or shame peoples bodies by changing my vocabulary in the classes I teach. I will never tell my students to “do another rep since Thanksgiving is coming up”, how many calories [fill-in-the-blank] exercise burned, and to actually explain an exercise rather than “this will get rid of your muffin tops”. Fitness instructors have no idea what eating disorders, body dysmorphia, or self-dislike students have/continue to deal with and need to stop telling students their bodies aren’t good enough. \nSo let’s change the dialogue and focus on how we can take care of ourselves and practice wellness through food. Specifically, what we eat and where it comes from. Let’s start a grassroots food movement by promoting Grow NYC Farmers Markets, Grow NYC CSA, local CSA’s, community gardens, and fruit/veg seasonality in classes. Changing the dialogue by promoting food locality/seasonality within fitness, instructors can encourage and popularize agriculture awareness and advocacy.",
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      "body": "So in this first box there was a butternut squash the size of my torso. And I don’t even really like butternut squash. Sigh. but i made it work!\n\n![IMG-2513.JPG](https://steemitimages.com/DQmYMyct63VpFaubvjYALPXoswRFRYGbU9RsohPPRjgdR7j/IMG-2513.JPG)\n\nA play on _**moroccan squash soup**_… I got the base of the recipe from a blog called [foodfaithfitness](https://www.foodfaithfitness.com/moroccan-roasted-acorn-squash-soup/) and then I added to it\n-1-2lbs of squash (i cut my enormous squash in half and used half for the soup)\n-2 tsp ground cumin\n-1 tsp cinnamon\n-1tsp salt\n-¼ tsp smoked paprika\n-¼ tsp allspice\n-1 large onion\n-1 head of garlic\n-2 cups of veggie or chicken broth\n-½ cup of dates (pitted)\n-2tsp of minced ginger\n-2tbsp olive oil \n-4 spicy pork sausages, remove casings\n-head of purple choy \n-head of koji![IMG-2526.JPG](https://steemitimages.com/DQmT2QQmPkJzLvGBHYx62ABgEzCqWenciW4RjuyRCaC3HJD/IMG-2526.JPG)\n\n-preheat oven to 400, line a baking sheet with parchment paper\n-cut the squash in half and scrape out seeds (place seeds to the side). Place it cut side up on baking sheet\n-chop onion in half lengthwise, remove skin, and place cut side up on baking sheet\n-drizzle 1 tbsp of olive oil on the squash and rub it in. drizzle 1 tspn of oil on the onion\n-combine cumin, cinnamon, salt, smoked paprika, and allspice and rub on the squash\n-place garlic in tinfoil, drizzle olive oil on to the garlic and wrap it up then place on baking sheet\n-place baking sheet into oven for about 50 min\n-clean the seeds from the squash, place on baking sheet, drizzle olive oil, sprinkle lawry’s seasoning salt, [cappy’s[(http://www.cappysdryrub.com/), and nutritional yeast. Place in oven for 10-15 min- keep an eye on these so they don’t burn. Once toasted remove from oven and set to the side\n-as the veggies are roasting, place broth and dates into a pot and bring to a boil on high heat, once boiling let it boil for 1 minute then reduce to low/medium heat to simmer for 10min. Then take off the heat and let it sit\n-pour the broth, dates, and minced ginger into blender \n-once the veggies are done roasting, scrape the flesh of the roasted squash into the blender along with the roasted onion and the garlic cloves. Blend on high until the contents become smooth and creamy\n-place the soup back into the pot that was used for the broth and turn on to low heat to keep warm\n-in a cast iron skillet place spicy pork and break apart as browning\n-chop kale into medium to small pieces \n-as the pork is browning, add kale on top and place lid over the pan to steam the kale.\n-pour pork and kale into the pot (dont pour all the excess fat into the pot)\n-mix together well. Then serve into bowls and sprinkle the toasted seeds and some herbs (parsley or cilantro) if on hand to garnish!\n\n\n\n_**Roasted squash salad**_\nI used the other half of the squash for this\n\t-peel the skin off and cube the squash\n\t-line a baking sheet with parchment paper and preheat the oven to 400\n-drizzle olive oil on to the squash and season with pretty much anything. I used salt, pepper, nutritional yeast, ginger, cinnamon, and cappy’s (a hot spice mix)\n-place into oven for 40 min (check 20 min in and flip)\n\nUse a mix of leafy greens (I used russian red kale, tatsoi, and baby swiss chard), pickled or roasted (i used roasted this time) onions, toasted squash seeds, and the roasted squash to make a salad. I used a miso ginger dressing from smitten kitchen!\n\n![IMG-2515.JPG](https://steemitimages.com/DQmcQBvW5Ymzs9XyFwGRSQQMxsinK5HFF2T2QfCp3BbGvqF/IMG-2515.JPG)\n\n![IMG-2519.JPG](https://steemitimages.com/DQmNdhRXU7wcbXDqL2vxkBBu5QbbNUcmYEXkMmSg4HceohP/IMG-2519.JPG)\n![IMG-2520.JPG](https://steemitimages.com/DQmaSUsTVZ4vypEdMciquAcW7Tx63FVSob3RGC82dsHKJaJ/IMG-2520.JPG)\n![IMG-2524.JPG](https://steemitimages.com/DQmUhHHsMtrUeRWjRnbeNGLvbEZeBVEmdHL2FwAQ86WABEr/IMG-2524.JPG)",
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      "title": "wtf do i do with all these veggies ? ...butternut squash two ways"
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      "author": "ladythisandthat",
      "body": "@@ -86,31 +86,32 @@\n  for\n-. %0A%0AIf I make a\n+ or why%0A%0Amaking\n  comment\n+s\n  abo\n@@ -179,20 +179,10 @@\n ting\n-- well that'\n+ i\n s su\n@@ -253,17 +253,10 @@\n od. \n+a\n n\n-or shoul\n d i,\n@@ -274,16 +274,27 @@\n tructor,\n+ should not\n  make my\n@@ -336,12 +336,11 @@\n food\n-.\n %0A%0A\n-S\n+s\n o do\n@@ -466,18 +466,16 @@\n r bodies\n-. \n %0A%0Ainstru\n",
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      "body": "as a fitness instructor, it's my duty to not tell my clients what they're working out for. \n\nIf I make a comment about burning calories because of the holiday treats we're ingesting- well that's super fucked up. we shouldn't be punishing ourselves for eating food. nor should i, as the instructor, make my clients feel like shit for eating food.\n\nSo don't talk about calories, or holiday treats, or increasing the elusive thigh gap, or minimizing the natural shapes of our bodies. \n\ninstruct in a way so each client can enjoy and thrive in their own personal workout journey\n\n![giphy.gif](https://steemitimages.com/DQmabR9Fjyn4iFCdBXvS7xLDWCqJ2tpQkEwJn8nn9GnCSGn/giphy.gif)\n\n<3",
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