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swamplily · 6 years
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swamplily · 6 years
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Diet advice
Eat for the size you want. You want to be a small? Order a small. Having this mindset can help with weightloss without actually tracking anything, since you’ll be getting used to smaller portions and eating fewer calories.
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swamplily · 6 years
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Binge eating w/o calories 101
Buy yourself a popsicle kit. Or several. Pour in your favorite tasting no calorie drinks, wait a few hours, and go to town
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swamplily · 6 years
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eating disorder culture is: having a water baby instead of a food baby
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swamplily · 6 years
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Me: i´m hungry, i should probably nourish my body
*makes green tea, lemon water and a side of ice cubes*
Me: perfect
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swamplily · 6 years
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swamplily · 6 years
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“Everything burns calories when you don’t eat any.”
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swamplily · 6 years
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Me: Hey I’m actually feeling pretty good about myself today.
*steps on scale*
Me: Nevermind.
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swamplily · 6 years
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swamplily · 6 years
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swamplily · 6 years
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I go blind for a few seconds every time I stand up
Lmao this is completely normal and nothing to do with the fact I’m fasting
Xox
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swamplily · 6 years
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I spend hours looking at thinspo on my phone, and then look down at my own body and feel sick to my stomach.
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swamplily · 6 years
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пельменей (pelmeni)
pelmeni are russian dumplings. like many other types of dumplings, they have a thin dough on the outside and a delicious treat on the inside. the recipe is a russian classic, although i am sure there are slight variations amongst different regions or even families. despite being russian, i typically do not prefer russian food - too heavy, too salty, or too much mayonaise. but i’d never say no to pelmeni. they are perfect, especially in the winter.
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makes 80-90 dumplings
3 cups all purpose flour
1 teaspoon + 1 tablespoon salt, plus more for boiling water
2 eggs
½ - ¾ cup warm water
2 medium onions
½ lb ground beef
½ lb ground pork
1 teaspoon black pepper
pinch of crushed red pepper
1 bay leaf
5 peppercorns
sour cream, to serve
vinegar, to serve
in a food processor, pulse together flour and 1 teaspoon salt. add in eggs and pulse. add in water, ¼ cup at a time, until dough forms. dough should be tough and elastic. knead with your hands for 3-4 minutes. place dough in a bowl coated with a little bit of olive oil and cover with a damp towel. let dough sit for 20 minutes.
meanwhile, prepare the filling. in the food processor, puree the onions. transfer to large bowl and mix with meat, 1 tablespoon salt, pepper, crushed red pepper. 
once dough is ready, cut into quarters. place three of the pieces back into the bowl and cover. take the remaining piece of dough and roll it out on a floured surface to about 1/16 of an inch. it should be thin but still hold some weight. using a glass or cookie cutter, cut out circles with a 2 inch diameter. take the scraps and return them to the bowl with the remaining dough.
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scoop ½ a teaspoon of meat into the center of each circle. 
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using your fingers, pinch the dough closed, making sure that the meat stays in the center of the dumpling. repeat with the remaining dough, including the scrap pieces.
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once you’ve sealed your pelmeni, put them on a baking tray into the freezer for at least ½ an hour. once they are ready to cook, bring heavily salted water to a boil. add in a bay leaf and peppercorns for taste. drop pelmeni into water in batches, making sure not to overcrowd them. cook for 8-10 minutes stirring occasionally. once done, lift them out of the water with a slotted spoon. 
serve immediately with some vinegar and sour cream (about 1 teaspoon of each, but it’s a personal preference).
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swamplily · 6 years
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2 cup(s) buttermilk 2 tablespoon(s) hot pepper sauce 1 tablespoon(s) salt 2 chickens, each c ut into 8 pieces 2 cup(s) flour 1.5 teaspoon(s) baking powder 1 teaspoon(s) black pepper 1 teaspoon(s) paprika 5 cup(s) vegetable oil , or shortening for frying
> Combine chicken, buttermilk, hot sauce and salt in a ziplock and let marinate at least 2 hours > Then in a pan, mix your flour, baking powder, pepper and paprika together > Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch > Heat oil to 360 degrees and deep fry chicken til golden brown
BEST most juicy fried chicken EVER
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swamplily · 6 years
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Southern Banana Pudding Serves 6
2 cups milk, 2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
¼ teaspoon salt
1 egg
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices
50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
Prepare a 1 ½ quart casserole dish with non-stick cooking spray. In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling.  Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.  In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours. Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies. Enjoy!
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swamplily · 6 years
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Coffee Ice-Cream
Ingredients:
½ cup fat free cool whip
¼ teaspoon french vanilla cafe mix
Directions:
Mix toghether and freeze for 1-2 hours for soft serve, and longer for fully frozen :)
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swamplily · 6 years
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MINI PUMPKIN PIES
Servings: 36 Calories per serving: 30
Ingredients:
½ cup Bisquick baking mix- 252 1 cup canned pumpkin puree- 100 1 cup evaporated non-fat milk- 100 ½ cup sugar- 387 1 Tbsp. butter, softened- 100 2 large eggs- 148 1-½ tsps. pumpkin pie spice- 6 1 tsp. vanilla- 0
 Preheat your oven 350 degrees. Spray mini-muffin pans with nonstick cooking spray. (You should have enough batter to make about 36 mini pumpkin pies.)  In a large bowl, stir the Bisquick mix, pumpkin puree, milk, sugar, butter, eggs, pumpkin pie spice and vanilla together with a wire whisk until well blended. Carefully pour into the cups of your mini muffin tins, filling them about ¾ full.  Bake 18 to 22 minutes, or until the thin blade of a knife inserted in the center comes out clean. Remove from the oven and cool completely on wire racks. Loosen around the sides of each mini muffin cup with a sharp knife and carefully remove your mini impossible pumpkin pies, transferring them to a plate. Cover with plastic wrap and store in the refrigerator. Serve with your favorite low calorie whipped topping if desired.
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