You can stay connected to your dream of having a fit, healthy body in two different ways:
Hard way: Discipline yourself to Count calories, stick to your exercise plan, glue beautiful body posters on your walls to remind yourself about your goal etc…..
Easy way: Don’t let yourself be eaten up by the fear of not having the fit, healthy body of your dreams, Instead focus on enjoying the sport or activity that you always wanted to try. Dream about improving your physical skills. You don’t need to be an Olympian, because you are just competing with yourself. The stronger you get, the more you will enjoy it. Wanting to get stronger often leads you to eating more mindful and making all the healthy changes in your eating habits. Soon you won’t really need a reminder to keep moving, because the pleasure and satisfaction of getting stronger thrives you towards getting more.
It’s always helpful to surround yourself with positive and like minded people. Being a part of a community with similar goals is always a plus.
It won’t take too long that you notice the changes in you! You are getting The healthy, fit body of your dreams while enjoying the new lifestyle. Getting fit and healthy doesn’t have to be miserable. It’s possible to get to the destination while enjoying the journey.

In addition acknowledge that a fit, healthy body doesn’t have to be a dream; it can be a reality. Set daily attainable short term goals for yourself that include making healthy food choices; drinking more water; incorporating more exercise or movement into your daily routine. Enlist the help and motivational support of friends and family and health professionals who support your goal to be fit and healthy and will keep you going when you encounter difficult days. Start each day with a fresh positive attitude regarding the healthy lifestyle you have chosen for yourself and don’t allow yourself to give up when you “get off track”. That happens to everyone at time or another due to life stresses and challenges. The most important thing is to just get right back on track with your plan and always keep the faith.

Checkout below our top yummy healthy go to recipes

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No bake vegan Cinnamon custard tart

No bake vegan Cinnamon custard tart The secret ingredient is always LOVE. Here's the recipe for you CRUST Ingredients: 130g pecans 1 Tbsp cinnamon 130g oats 1 Tbsp coconut oil, melted 1 tbsp maple syrup 1 tsp vanilla bean paste 12 dates, pitted ___ Method: In a food processor, blend the pecans and oats until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. Press the dough firmly into the tart tin. Place the base in the fridge whilst making the filling. ___ CINNAMON CURD Ingredients: 350g Silken tofu 50 ml oat (or soy milk) 1 tbsp Cinnamon 1/4 cup (85g) g maple syrup 1 tsp vanilla bean paste 1 tsp agar 200 ml oat milk (or soy milk) ___ Method: In a food processor or a blender, blend the silken tofu with 50ml oat milk, cinnamon, vanilla and maple syrup. In a saucepan, combine agar and 200 ml oat milk. Whisk until well dissolved. Bring to a boil and, stirring continuously, cook until it starts to thicken. Slowly add the agar mixture into the tofu mixture and stir well. Pour the custard over the prepared tart base. ___ Toppings Caramelized pecans, mini cinnamon bliss balls ( I used some leftover crust), baby cinnamon meringues.

Source: By @foodie.yuki

The best vegan gyozas

Making dumplings is so therapeutic I've been making dumplings since I was a kid. What's your favorite food-related memory? Ingredients for 50 gyoza For the wrappers 360g (3 cups) all purpose flour 180 ml (3/4cup) hot boiling water 3/4 tsp fine salt Corn starch to sprinkle For the filling 1 tbsp pure sesame seed oil 2 tsp grated ginger 1 clove garlic, grated 2 tbsp spring onion, chopped 100g fresh shiitake mushrooms *, chopped 100g finely grated carrots 350g Napa cabbage (Chinese cabbage), finely chopped 1 tbsp chopped fresh cilantro 1 tsp fine salt White pepper to taste 50g glass noodles *can be replaced with cremini mushrooms To make the wrappers Dissolve salt into boiling water. Sift flour into a medium bowl and add hot salted water. Use a spatula or chopsticks to combine. Knead on a lightly floured surface until completely smooth. Roll out to 1 mm thick. Use a 9cm cutter to cut about 50 round wrappers. Sprinkle with corn starch to avoid sticking together. To make the filling In a large pan, heat 1 tbsp sesame oil. Add garlic and ginger and sauté for 1 min. Add spring onion, mushrooms, carrots and cabbage. Add salt, white pepper and cilantro and cook until soft and no liquid remains. Let cool down completely. Cook glass noodles according to package instructions. Cut into 1-2 cm pieces (I used kitchen scissors). Add to the veggie mixture and stir to combine. Place 1-2 tsp of filling mixture in the middle of a wrapper and fold into desired shape (check story highlights for more inspo !). Cook immediately or freeze for later! To cook gyozas In a large pan, heat 1 tbsp of oil and fry the gyoza until the bottoms are golden brown. Add 1/4 cup of water and close with a lid. Let cook for about 10 mins or until they're soft and no water is left in the pan. For the sauce 1 tbsp of rice vinegar 1/2 tbsp sesame seed oil 1 tbsp soy sauce 1 tsp Chili oil, optional Sesame seeds Combine all the ingredients in a small bowl.

Source: By @foodie.yuki

Purple sweet potato twisted milk bread

This one was absolutely magical Are you curious to see how it looks like baked? See below I used my usual milk bread recipe, then divided dough into two and colored one part with sweet potato powder and shaped the bread with a twisted effect! Have you ever tried this shaping method? Ingredients for a 25x10 cm pan For the water roux (tangzhong) 25g (2,5 tbsp) flour * 120ml (1/2 cup) water For the bread Dry 9 g/2,5 tsp instant yeast 350 g / 2,75 cups bread flour 65 g/ 1/3 cup light brown sugar 5 g /1 tsp pink salt 2 tbsp purple sweet potato powder @suncorefoods Wet 120 ml / 1/2 cup soy milk, warm (55C|110F) All the roux 50 g/ 1/4 cup plant-based butter, softened Full recipe for my milk bread recipe is below Divide dough and color one part with oriole sweet potato powder. Roll out both dough into a 25x50 cm rectangle. Place purple dough over the plain and gently roll to seal. Using a cutter, divide the dough into stripes following the long side (8x 3cm large stripes), leaving 5 cm from the edge so that they're not completely cut. Twist each strip. Roll dough into a log. Let the shaped bread rise for 30-45 minutes. Preheat oven to 175 C degrees and bake for 25 minutes or until golden brown. Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely. Cool completely before slicing!

Source: By @foodie.yuki

Milk bread recipe

See full recipe here https://foodieyuki.com/2020/06/10/japanese-hokkaido-milk-bread/

Source: By @foodie.yuki

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